Tag Archives: quick


Blogging has taken a backseat since the past few months. I keep myself busy with other things, so posting recipes is very occasional. After a long time found this easy breakfast recipe on the Tarla Dalal website and decided to try it. Quick, easy and tasty too!


This is what you’ll need

For the poha

Sweet corn kernels: 1/2 cup (I used the tinned corn, but if you are using fresh corn kernels, you need to boil them first)

Thick poha: 1 1/2 cups

Onion: 1/2 cup (finely chopped)

Milk: 2tbsp

Turmeric powder: 1/2tsp

Green chilli paste: 1tsp

Sugar: 2tsp

Lime juice: 2tsp

Mustard seeds: 1tsp

Coriander leaves: 2tsp (chopped)

Oil: 1tbsp

Salt to taste

For the topping

Onions: 1/4cup (finely chopped)

Tomatoes: 1/4cup (finely chopped)

Baarik sev: 1/4 cup

Lemon wedges

Let’s get cooking

1.  Clean, wash and drain the poha and keep aside.

2. Heat the oil in a broad pan and add the mustard seeds.

3. When the seeds crackle, add the onions and sauté on a medium flame for a couple of minutes, till they turn translucent.

4. Add the sweet corn and sauté on a medium flame for a minute.

5. Add the poha,  mix well and cook on a medium flame for another minute, stirring continuously.

6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander leaves. Mix well and cook on a medium flame.

7. Add the milk and mix again.

8. Serve hot topped with tomatoes, onions, sev and a lemon wedge.


Approximate p[reparation and cooking time: 20 minutes

Serves: 3 to 4






With winter having set in and the clocks moved back an hour, it seems like time has come to a standstill! Initial winter blues set in and I find myself dreading the thought of having to cook. To my rescue came the Jus-Rol puff pastry sheets that I had at home. Added a few toppings (chicken for the kids and hubby, vegetarian for me) popped it into the oven and voila out came a tasty pizza puff. The kids absolutely loved it and the best part is this required very little preparation.

This is what you’ll need

Jus-Rol puff pastry sheets: 1

Tomato puree: 4tbsp

Vegetables for topping as per your preference I used sliced red onions, mushrooms, green pepper, cherry tomatoes and spinach

Grated cheese: 6 tbsp

Mixed herbs and chilli flakes: For topping

Let’s get cooking

1. Pre heat the over at 180deg C.

2. If using rom frozen, first thaw the puff pastry sheet. Cut into 6 pieces (or 4 big ones)

3. Spread tomato puree on the base of each sheet.

4. Spread the vegetables on the top.

5. Sprinkle herbs and chilli flakes.

6. Top with grated cheese and bake in a preheated oven for 25 to 30 minutes or until the pastry is nicely brown.

7. Drizzle with olive oil and serve hot.


Approximate preparation and cooking time: 50 minutes

Serves: 3





I was literally drooling when my amma was telling me about this pickle she had eaten and I could not wait for the raw mango season to try it out at home. Today was the perfect day and it is one of the easiest and quick to prepare pickles. This pickle stays for a week to 10 days and has to be refrigerated.

This is what you’ll need

Raw mango: 2 cups (peeled and cut into thin half inch slices)

Green chillies: 18 to 20 (not very spicy variety)

Mustard seeds: 1 1/2tsp

Oil: 2tbsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Salt to taste

Let’s get cooking

1. In a wide pan heat the oil. Season with turmeric powder and hing. Turn off the gas and let it cool.

2. In the meantime make a smooth paste with the green chillies, mustard seeds and salt, adding a little boiled and cooled water.

3. Add this paste to the chopped raw mango and add to the cooled oil. Mix well.

4. Store refrigerated in an air tight container and use as soon as possible.

Approximate preparation time: 15 minutes



I remember having bookmarked this recipe from kitchenequations.com as soon as I saw it posted in a food group on Facebook. When my older son suddenly had the urge of eating something chocolatey almost as soon as he thought of it I couldn’t think of a better dessert to try out. It turned out really good. I altered the recipe with whatever ingredients I had at home and my son thought it was a good idea to eat it with custard and he did just that!

This is what you’ll need

For the dumplings

Bread: 4 slices (few day old bread works just right)

Cashew nut bits: 1tbsp

Bread crumbs: For coating

Icing sugar: For dusting

Oil for frying

For the sugar syrup

Sugar: 4tbsp

Water: 1/4cup

For the chocolate sauce

Unsweetned cocoa powder: 1tbsp

Sugar: 3tbsp

Water: 1/4 cup

Cornflour: 1tsp

Let’s get cooking

1. Prepare the sugar syrup with the ingredients listed under sugar syrup. Once the sugar dissolves and the mixture comes to a boil remove from flame and keep aside.

2. Prepare the chocolate sauce by mixing all the ingredients except cornflour in a pan. Bring mixture comes to a boil. Add the cornflour mixing well taking care that no lumps are formed. Let the sauce thicken. Keep aside.

3. Roughly tear the bread slices into pieces. Mix the cashew nut bits and the sugar syrup. Knead well to a dough. If too dry add a little water.

4. Shape into small dumplings, coat with breadcrumbs and deep fry until golden brown.

5. Serve pouring chocolate sauce over them and drizzle with icing sugar.

Approximate preparation and cooking time: 15 minutes

Serves: 3-4

* This can be made with brown bread too, though I used white bread.




Another one of those days where my son was keen on eating something spicy! Was not really upto it to make anything very elaborate, so came up with this quick stir fry.

This is what you’ll need

Prawns: 500gms

Onion: 1

Chilli powder: 1-2tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Pepper powder: 1/2tsp

Cumin seeds: 1/2tsp

Curry leaves: Few

Lemon juice: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Wash, clean and devein the prawns. Chop the onions finely.

2. Make a paste with the chilli powder, turmeric powder and salt. Marinate the prawns in this mixture for at least half an hour.

3. Heat oil in a pan and season with the cumin seeds. Add the onions and saute until transparent.

4. Add the curry leaves and the marinated prawns. Cook until the prawns are done, and the mixture dry.

5. Add the pepper powder, garam masala and lemon juice. Mix well and fry for another 2 minutes.

6. Garnish with chopped coriander leaves and serve hot as a starter or with rotis.

Approximate preparation and cooking time: 20 minutes (excluding marination time)

Serves: 3-4




I have been wanting to make fish curry since quite a few days now, in fact specifically wanted to make Mackerel curry. The last few trips to the market have been disappointing since there was no mackerel available. I was disappointed today as well, but bought some River cobbler instead and made this quick fish curry. For convenience I end up buying the cleaned, skinless fish fillets, which reduces my work time by half.

This is what you’ll need

River cobbler fillets (or any other firm fish): 500gms

Onions: 2

Green chillies: 3

Ginger garlic paste: 1tsp

Chilli powder: 3tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Kokum: 4-5 petals

Coconut milk: 1/2cup

Mustard seeds: 1tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Clean and cut the fish into medium sized pieces. Keep aside.

2. Slice the onions and green chillies.

3. Make a paste with the chilli powder, turmeric powder and  coriander powder.

4. Heat oil in a pan. Season with the mustard seeds and curry leaves.

5. Add the onions, green chillies and ginger garlic paste. Fry for 3-4 minutes.

6. Add the masala paste and 3/4 glass of water.

7. Put in the fish pieces and kokum.

8. When almost boiling add the coconut milk and salt. Toss gently and turn off gas when the curry comes to a boil.

9. Serve hot with plain white rice.

Approximate preparation and cooking time: 20 minutes

Serves: 4


Was looking for a quick and instant snack to prepare and as usual after going through many recipes, finally found Bread Dahi vada. There were so many different ways to make it and I finally followed the recipe from Umita recipes. The original recipe does not have any chutnies, but since I’ve always thought of Dahi vada and chutney synonymously I added sweet and spicy chutney to this.

This is what you’ll need

Bread (white or brown): 8 slices

Yoghurt: 1 cup

Sugar: 2tsp

Chilli powder: 1tsp

Cumin powder: 1/2tsp (roasted)

Chaat masala: 1tsp

Sweet tamarind chutney: 2-3tsp

Green coriander chutney: 2-3tsp

Coriander leaves: To garnish

Pomegranate: 2tsp to garnish (optional)

Salt to taste

Let’s get cooking

1. Whisk the yoghurt. Add the sugar, salt and keep aside.

2. Prepare the bread vadas, using a steel glass to cut into a round shape. Use a smaller fizzy drink bottle cover for the centre. Cut all the 8 slices and keep aside.

3. Spread the green chutney on 4 of the bread vadas and cover with the remaining 4.

4. To assemble the snack, first pour half of the yoghurt mixture in the serving dish.

5. Arrange the bread on the yoghurt.

6. Add the rest of the yoghurt. Top with sweet chutney, chilli powder, cumin powder and chaat masala.

7. Garnish with coriander leaves and pomegranate and serve immediately.

Approximate preparation and cooking time: 15 minutes

Serves: 2


I learnt this quick and easy Egg Curry recipe from my Amma. Requires minimal ingredients and a perfect dish to cook when in a hurry. We usually ate this with chappatis or phulkas, but today since I had run out of wheat flour made Ghee Rice instead. Goes well with both.

This is what you’ll need

Eggs: 6

Onions: 3

Tomatoes: 2

Ginger garlic paste: tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Dhania jeera powder (coriander cumin powder): 1tsp

Garam masala: 1tsp

Coriander leaves: For garnish


Salt to taste

Let’s get cooking

1. Boil the eggs. Peel, make slits in between and keep aside.

2. Chop the onions, tomatoes and coriander leaves finely.

3. Heat the oil in a pan. Sauté the onions until transparent.

4. Add the ginger garlic paste and fry for another minute.

5. Mix in the dry powders and mice well.

6. Add the chopped tomatoes and cook until soft and pulpy.

7. Add a glass of water, salt and the eggs. Bring to a boil.

8. Garnish with coriander leaves and serve with rice or chappatis.

Approximate preparation and cooking time: 25 minutes





This is what you’ll need

Chicken kheema (minced meat): ½kg

Onions: 2 cups (sliced)

Rice: 2 cups

Tomatoes: 2 cups (sliced)

Garlic: 12 cloves

Green chillies: 7

Ginger: 2″ piece

Cloves: 6

Cinnamon: 2″ piece

Cardamoms: 8

Coriander leaves: 1 big bunch

Mint leaves: ½ bunch

Coconut: 3tbsp

Ghee: 5tbsp

Cashewnuts: 8

Salt to taste

Water: 4 cups

Lime juice: 1tsp

Raisins, cashewnuts for garnishing

Let’s get cooking

1. Boil the mince meat with salt and vinegar. Keep aside.

2. Grind the ginger, garlic, green chillies, cashewnuts and coconut to a paste.

3. Keep the sliced onions and tomatoes ready.

4. Chop the coriander leaves and mint leaves.

5. Heat the ghee in a pressure cooker and when hot, add the whole spices.

6. Add the sliced onions and when transparent, add the ground masala. Fry till the raw smell goes.

7. Add the tomatoes and the meat along with the 4 cups of water.

8. Fry the rice separately and when the water starts boiling add the rice to it.

9. Add the chopped leaves, lime juice and salt.

10. Close the pressure cooker and when it steams, put the whistle and after one whistle, lower the flame and keep for exactly 5 minutes.

11. When the pressure falls, open and serve biryani hot garnished with fried onions, raisins and cashewnuts.

12. Can be served with raita.

Approximate preparation and cooking time: 40 minutes






This is what you’ll need

Chicken: 1kg

Coriander leaves: 1 bunch

Onions: 3

Tomatoes: 2

Ginger: 1”piece

Garlic: 6 cloves

Green chillies: 6

Chilli powder: 1tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Turmeric powder: ½tsp

Cloves: 5

Cinnamon: 1” piece

Cardamoms: 2

Lime juice: 1tsp

Salt to taste


Let’s get cooking

1. Clean and cut the chicken.

2. Chop the onions and tomatoes. Grind the ginger, garlic and green chillies along with the coriander leaves to a fine paste.

3. Heat the oil in a pan. Add the whole spices.

4. Fry for a minute and add the chopped onions and fry until brown.

5. Add the ground masala and fry until the oil separates and the raw smell goes.

6. Add the powdered masalas and the tomatoes. Cook till pulpy.

7. Add the chicken, salt and lemon juice. Mix well.

8. Add a glass of water, cover and cook until chicken is done. Add more water if required.

9. Serve with parathas or phulkas.

Approximate preparation and cooking time: 45 minutes.

Dietician’s Note

As mentioned before, chicken is an excellent source of protein. The skin however is high in saturated fat and hence removed before eating. Chicken breast is an ideal meat for any weight loss diet.

Chicken is low in carbohrydrate and also has a low glycaemic index, again making it a good choice for Dibetics.

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