Tag Archives: quick

How I made a break from Instant Noodles

12 Mar

I have these moments all the time when I dont want to cook. I’m sure you’ve had them too. Except, all these days I dealt with it by diving into a cup-o-noodles. Yes, they’re hot and tasty blah blah. But lets be honest. They’re tantalising,deceiving strings of deathly dough.

Not good, my friends.

So I have decided to mend my ways and my food passages. I have replaced them with Flat Bread, Reduced Fat (aha. you see?) Onion and Garlic Dip, and a Fruit Medley.

No mess. No running to the kitchen for hot water. Only yummy, healthy ready-made meal in seconds, that is also MOBILE! Beat that! ( no, don’t say you can carry the piping hot plastic noodle bowl, just so you’ll have something to say)


Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.


Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.


Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.


Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.


Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.


Mmm...so warm and comforting.

Quick Rajma for those of us who live on their own/don’t have a cook/don’t have patience to cook

27 May

Rajma is an Indian dish made out of black beans. It’s a gravy eaten with plain steamed rice, and if you follow my recipe, it’s really really simple 🙂

Alright, so this is what you need-

2 medium bowls of black beans
(here I’m just going to add that you get 2 varieties- the red ones and the pink ones. You can use both, but personally I prefer the pink ones because they cook faster)

2 onions finely chopped

2 tomatoes finely chopped

1 spoon of ginger-garlic paste (available at all grocery stores. If you don’t get it, then you can make some yourself)

2 teaspoons of Rajma Masala (also available at all grocer stores. If you don’t find it, use 1 teaspoon of powdered coriander seeds)

4 cloves

2 cardamom pods

2 sticks of cinnamon

4 to 5 black peppercorns

3 tablespoons of oil

1 teaspoon of red chili powder (you can put less if you want it less

salt to taste

a few chopped coriander leaves for garnish

What you need to do-

The black beans, in order to cook easily first need to be soaked. So ensure that the seeds have been soaked in water for atleast 8 hours. If you want to quicken the process, you can add a pinch of baking powder to the water, but its generally avoidable.

Making the Masala

After 8 hours of soaking, drain the water from and set the black beans aside

In a pressure cooker/ large vessel, heat the oil over a medium flame

Once heated, add the red chili powder, Rajma Masala, cloves, cardamom, cinnamon and peppercorns. Let it fry in the oil for a minute, till you can smell the aroma of the spices

Now add the ginger-garlic paste and onions. Saute till golden brown.

Add the tomatoes and stir. At this point, put a lid on the cooker/vessel and let the mixture heat up for about 3 to 5 minutes on a low flame.

After 5 minutes, the tomatoes should have disintegrated and the mixture should look like a thick paste, with the oil separating from it. If not, then sprinkle some water in it, and cover it for another 5 mins.

If  the oil still doesn’t separate, don’t fret. It doesn’t happen sometimes. Smile, and breathe in the aroma.

What you’ve essentially got at this stage, is the masala.


Now add the black beans, salt  and 4 cups of water. Cover the pressure cooker/ vessel and let it heat up to a boil for about 20 minutes. (If you’re using a pressure cooker then wait for 2 whistles)

After 20 mins, if you can split a bean, then its cooked.

Now for some fun! With a masher, mash around in the vessel/cooker till you see that the stuff is thickening.

Voila! Its ready!

For garnish, add the chopped coriander leaves. Serve hot with steamed rice.

TIP: For an extra tang to the dish, which is always great, squeeze half a small sized lemon into the dish.

Picture of Rajma from