For the first time on this blog, I’m going to post 6 simple recipes that we cooked during this week.
Please write to me if you like them and also if you don’t.
(To read the recipes in a long format, please click on the following Instagram links)
Switching to cooking food at home and giving eating out a break since the weekend that just passed by. This was my breakfast yesterday: Easy Peasy Cheesy Scrambled Eggs Serves 1 – 2 Cooking time: 6 – 8 minutes Ingredients: 3 eggs (whites only preferably) 5ml milk (for fluffiness) Tata Salt Lite (low sodium) to taste Pepper to taste Start with getting the pan heated with some olive oil and then break 3 eggs into a bowl – carefully, to make sure the yolks don’t burst on fall. Use an open plastic bottle to suck out the yolks from the bowl and beat the remaining whites with some Tata Salt Lite and a little bit of milk. Pour the mixture on the pan and keep stirring it while it cooks – till it turns into a soft beautiful scramble. Serve it in a bowl and garnish with some fresh ground pepper and grated cheese. Tip: While stirring, add a little milk towards the end if you like your scramble to be mushy usually. Happy cooking!
We decided to switch to cooking and eating food at home this weekend, and this is what we made for dinner last night. Exotic Vegetable Stir Fry in Black Bean Sauce (with tossed flat noodles) Serves 2 Cooking time: 20 to 30 minutes (including cutting vegetables) Ingredients: – Half of yellow & red bell peppers each (long slices) – 6 to 8 button mushrooms (sliced quarters) – 4 baby corn (long slices) – 80 to 100 grams of broccoli (boiled) – 3 to 4 spring onions (sliced circles) – 4 cloves of garlic (finely chopped) – Any branded bottle of black bean sauce – Olive oil – Tata Salt Lite (low sodium) to taste – 1 or 2 packets of any branded flat noodles Ideally start cutting broccoli first, so it can boil while you cut the rest. Prepare a wok (on low heat) with a generous drizzle of olive oil and let it heat while you strain broccoli. You can use the same water to boil the flat noodles on another stove while you continue to cook. After 2 minutes, add finely chopped garlic and sauté till it turns golden. Then add mushrooms and a pinch of Tata Salt Lite (as per taste) while you continue to sauté it for another minute or two. Add all the vegetables into the wok EXCEPT bell peppers and spring onions. Keep sautéing the veggies continuously for 2 minutes and add more olive oil if required. Add peppers and spring onions before you pour 4 to 6 tablespoons of black bean sauce into the wok. Continue sautéing for a minute or two. Add 1/2 cup of water and let it simmer (on low heat) for 3 minutes, preferably with a lid on. While the veggies simmer, strain the boiled noodles and toss it with some olive oil, chopped garlic and spring onions in another wok or a deep pan. Serve noodles and black bean stir fry in separate plates and enjoy this dish with some beer or white wine with your partner. Tip: You can add a little bit of the same black bean sauce into the tossed noodles too. Happy cooking!
Healthy dinner time with no cooking just this simple and spicy… Fiery Garlic Vinaigrette Salad Serves 2-3 Time: 15 to 18 minutes (including cutting vegetables) Ingredients: Iceberg lettuce 8 to 12 cherry tomatoes (sliced halves) Half of yellow & red bell peppers each (sliced) 5 – 7 button mushrooms (sliced quarters) 4 – 6 baby corn (diced) 50 to 80 grams of broccoli Fresh red & green jalapeño (sliced circles) For the dressing: 4 cloves of garlic (finely chopped) 1/2 cup vinegar 1/4 cup olive oil 2 red chillies (finely chopped) Big pinch of Tata Salt Lite, dried oregano & sugar Enjoy cutting vegetables in front of your TV by ideally starting with broccoli + baby corn first and boiling them while you cut the rest. Before you resume cutting, sauté the mushrooms with a drizzle of olive oil and chopped garlic. Assemble all the cut veggies (including boiled broccoli + baby corn & the sautéed mushrooms) into a big mixing bowl. Use a cocktail mixer (or a glass bottle) to make the dressing. Pour all the ingredients into the cocktail mixer and give it a good shake for 60 to 90 seconds and then pour the mixture into the mixing bowl. Wash your hands before tossing the salad gently for approximately 30 seconds till the veggies look consistently glossy. Serve the salad in a large wooden bowl and season it with some ground pepper before you dig in. Tip: Soak the peppers and jalapeños in vinegar before assembling, for a little extra zing. Happy cooking!
Since I have switched to cooking simple and healthy food at home recently, I thought of cooking and enjoying one of my favourite comforting dishes. Simple & Soulful Curd Rice (serves 2-4) (cooking time: 15 to 18 minutes) Ingredients: – Rice (150 to 250 grams) – Urad dal (1/2 tablespoon) – Jeera (1/4 tablespoon) – Mustard seeds (1/4 tablespoon) – Hing (just a pinch) – Kadi patta (1 stem) – Red mirchi (1 to 2) – Green mirchi (1 to 2) – Ginger (grated) – Vegetable/Olive Oil (1 tablespoon) – Curd (500ml) – Milk (50 to 70 ml) – Tata Salt Lite (to taste) Add rice, water (1:3) and a pinch of Tata Salt Lite (low sodium) in a pressure cooker and let it cook for 5 whistles. Please wait for a while before you open the cooker – you can prepare a deep pan on high heat before you do. Drizzle a table spoon of oil with some urad dal, mustard seeds, jeera, kadi patta, hing, green chillies, grated ginger and Tata Salt Lite. Stir the tadka for a minute and add rice to it and mix it properly for 2 minutes. Turn of the heat and let your rice cool for 5 minutes. Add 500 ml of cold curd & just a little milk (to prevent souring) to the rice and mix it properly for another 2 minutes. Tip: Cool off curd rice in your freezer for 3 to 5 minutes before serving. Happy cooking! 🙂
I’m switching to using low sodium Tata Salt Lite while cooking because it’s promisingly going to be a wiser choice for my good health in the long run. Here’s a simple recipe for all of you. Healthy Peppery Prawns (Serves 1-2) Cooking time: 10 minutes Ingredients: – Frozen or fresh prawns – 2 tsp olive oil (or butter) – Tata Salt Lite (low sodium) to taste – Pepper to taste To defrost, thaw the prawns in lukewarm water and add a pinch or two of Tata Salt Lite. Let it rest for 10 minutes. Peel the skin if/as required. Take a pan and drizzle some olive oil on it before cooking. While the pan heats up, drain out the water and ooze out excessive water from the prawns with the help of a rug/cloth. Add the prawns to the pan and cook for 3 to 5 minutes on low/medium heat. Add a small pinch of salt and serve the dish with some freshly crushed pepper on top. Tip: Eat one before you serve to avoid eating undercooked prawns. For those who love butter – substitute olive oil accordingly. Happy cooking! 🙂
Sometimes you don’t have time to cook dinner, so just spare 10 minutes and try this healthy and quick recipe! Superfast Soya Sausage Noodles Serves 2-3 Cooking time: 8 to 10 minutes Ingredients: – 20 ml olive oil – 40 ml soy sauce – 6 to 8 garlic cloves (finely chopped) – Red chillies (sliced rounds) – 6 to 8 button (or any other kind of) mushrooms (sliced quarters) – One packet of hakka noodles – Cocktail sausages (diced chunks) Start with boiling the noodles (for 5 minutes on low heat) and add a little oil and Tata Salt Lite to the boiling water. While the noodles boil, prepare a wok (or a huge deep pan) with some olive oil and let it heat for 2 minutes. Add chopped garlic and red chillies to the wok and sauté it for 30 seconds. Now add mushrooms and sauté it with garlic and chillies for another 60 seconds. Follow with adding sausages and stir it around for another 60 seconds. You can turn off the gas till you strain off the boiled noodles and add it to the wok – and turn on the gas again. Don’t mix the noodles without adding some soya sauce (40 to 60ml) to it. Toss the wok around for 90 to 120 seconds on medium to high heat before you serve. Tip: Also add a little bit of schezwan sauce OR sweet chili sauce to make it more flavourful. Happy cooking!