In the mood to don the chef’s hat for a lightening quick delectable meal? We bring you the sizzling six dishes that you can whip up in a jiffy. Easy-peasy!
Shakshuka
Ingredients: 3 eggs, ½ tsp red chilli powder, ½ tsp cumin, 1/2 tbsp olive oil, 1 pinch of salt and pepper.
Diced veggies- 2 cups tomatoes, 1/2 onion, 1 clove garlic, ½ capsicum, coriander to garnish
How to:
Glaze a pan with oil and toss in the diced onion. Let it caramelise.
Throw in the garlic and capsicum and gently sauté for a few minutes.
Now incorporate the tomatoes and remaining ingredients (except eggs) to simmer for 5 minutes.
Next, break each egg into the pan and place a lid on the pan. The eggs should infuse the saucy goodness as they cook.
Simmer for 7 minutes and then take it off the gas. Dress with coriander and tuck in!
Lemon Rice
Ingredients: 1/2 cup rice, 1 tbsp oil, 1/2 cup water, pinch of salt, 3 tsp roasted peanuts, 4 tsp lemon juice
Tadka- 1 tbsp oil, 1/2 tsp cumin seed, 1/2 tsp mustard seed, 1/2 tsp Haldi, 1 slit red chilli, 7 curry leaves, 1 tbsp chana dal (submerge in water 30 minutes before use)
How to:
Rinse and soak rice 10 minutes before use.
Boil water in a saucepan and add rice, oil and salt. Lower the heat, cover and simmer for 14 minutes. Turn off the heat when the water evaporates.
Meanwhile sautee the cumin, mustard seeds and chilli in a pan with a spoon of oil. Toss in curry leaves, and chana dal with the haldi and peanuts when the seeds sizzle and pop.
Combine in the rice, lemon juice and mix well. Add salt to taste and serve!
Smokey Grilled Chicken Salad
Ingredients: 2 pieces of leftover tandoori chicken, 1/2 tsp oregano, 1 tbsp lemon juice, 1/2 tsp pepper crushed
Diced veggies-1 tomato, 1 onion, 1/3 cup radishes, 1/3 cup carrots, 1/3 cup capsicum, 7-8 roasted cashews
How to:
Mix the oregano, lemon juice and pepper in a bowl for the dressing. Keep aside.
Combine the diced veggies, cashews and toss in the leftover chicken after cutting into bite-sized pieces.
Drizzle the dressing over the salad before you dig in!
Apple Bread Rolls
Ingredients: 3 cups apples finely chopped, 1/4 cup sugar, 1/3 tsp lemon juice, ½ tsp cinnamon powder, 2 tbsp melted butter, a pinch of salt
How to:
Set a pan on the gas and toss in the butter, sugar, apples, salt, lemon juice and cinnamon powder. Let the heat softly caramelize the apples for 5 minutes, then keep aside.
Cut the crust off the bread and flatten the bread using a rolling pin. Slather the slices in butter and then place 2 tbsp of the apple mix on each slice.
Make sure the borders are dry before you roll up the slice in a cylindrical manner.
Grill these on a lightly oiled pan over the heat, until the rolls are a burnished tan shade on each side.
Serve hot and savour it any time you crave apple pie!
Devilled Eggs
Ingredients: 3 eggs, 3 tbsp mayonnaise, ½ tsp vinegar, ½ tsp mustard, 1 pinch of salt, 1 pinch of pepper.
How to:
Boil the eggs in water for 2 minutes. Turn off the heat and keep the saucepan covered for 10 minutes.
Once at room temperature, peel the eggs and slice lengthwise to remove the yolks. Set aside.
Combine the yolks with vinegar, mayonnaise, mustard until mixed properly and season with salt and pepper.
Now liberally heap the mixture into the egg whites and serve as a delightful starter!
Mughlai Kebabs
Ingredients: 2 large boneless chicken breasts chopped into kebab sized pieces, 1 cup curd, 2 tbsp oil, 1 tbsp chilli powder, 1 tbsp chilli flakes, 1/2 tsp cumin, 1 tbsp lemon zest, 2 tbsp lemon juice, ½ tsp salt and pepper, 3 diced garlic cloves.
(Going meat-less? feel free substitute Chicken with Paneer or Tofu)
How to:
Take a large bowl and mix in curd, oil, red chilli powder, chilli flakes, garlic, lemon zest and juice. Add in salt, pepper. Set aside.
Weave the chicken on skewers and place on foil. Glaze with the marinade, wrap up and refrigerate overnight.
Heat and glaze the grill / or the good old taw with oil, place the kebabs ( turn them over often ) and let them cook for 15 minutes.
Turn to cook evenly and serve with chilled beer!
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