Quick And Delicious Instant Recipes
No time to cook a lavish meal? Never mind. Here’s your perfect guide to quick yet yummy recipes filled with great nutrition. Cooking was never so fast and easy!
A quick dish to eat with parathas and rotis. Take thick curd, mix in salt and garlic chutney. Temper with clove and cinnamon.
Add cornflour to syrup from canned fruits, cook till it thickens, add some flavouring and use it as a sauce with cakes or puddings.
Add some soaked and ground poha to the leftover dosa batter to make tasty uttappams. Top with chopped onions, tomatoes and chillies.
Add the residue left after making vegetable juice to atta, with salt, chilli powder, chopped coriander and knead a dough for paranthas.
After shelling peas, wash the peas pods thoroughly. Add salt and pepper and pressure cook. Cool, mash, sieve, to make cream of pea soup.
Combine leftover mashed potatoes with chopped onion and shredded cheese. Bake to enjoy awesome baked potatoes.
Do not put vegetables straight into water to make soup. For better flavoured soup, first brown them in some butter or ghee.
For a just baked taste for store-bought cookies, wrap 2 to 4 cookies in a paper towel. Microwave on HIGH for thirty to 45 seconds. Cookies come out tasty.
For a novel sandwich spread, mix caraway seeds or celery seeds with cottage cheese along with salt and enough cream.
For a quick omelets, break egg in a bowl greased with butter. Add 1 teaspoon milk, salt, chilli powder, mix lightly, cover and cook in microwave for 1 minute.
For a Russian salad all different varieties of veggies should be boiled separately so that they retain their natural colour and flavour.
For crispy French fries parboil potatoes, cool them and then sprinkle with cornstarch. Fry in hot oil.
For enhancing flavour, marinade chicken in lemon juice, wine, vinegar and oil. They also act as good meat tenderizers.
For garlic butter, mash 6 garlic cloves into half cup butter. Add chopped chives or parsley. Form into logs, wrap in plastic and freeze.
For instant tomato puree, cut ripe tomatoes into halves and grate the soft side. The tomato skin will remain on top and puree will collect at the bottom.
For milk masala, mix 100 grams almonds, 2 teaspoons elaichi seeds. Grind and mix with 100 grams milk powder, half cup powdered sugar, large pinch saffron.
For thick gravy grate onions, squeeze out their juice. Fry them and the masala. Add the onion juice as stock after the onions are brown.
Fry sliced onions till golden brown. Remove and grind to a paste. Freeze and use this cooked onion paste to make gravies.
If there are too many ripe bananas, peel and freeze them. Before serving just dip in melted chocolate and freeze again.
If you have run out of your last drop of yogurt, add a teaspoon of salt to warm milk and keep overnight at room temperature. Yogurt will be ready the next day.
If you have to make a lot of meat koftas, the fastest way is to shape the mince mixture into a log and cut off slices.
If your homemade jam crystallizes, simply add fruits and cream and convert into a tasty and instant pudding.
Left over sabudana khichdi can be roasted in microwave oven to get crispy tasty sabudana chiwda. Use immediately.
Leftover dal and sabzis can be mashed and put in wheat flour. Knead atta for paranthas without adding water.
Leftover sauce and chutney can be added to curd prepare savory raita.
Make a fruit yogurt at home. Simply stir in pureed or mashed fruit of your choice and sugar, if desired after the yogurt has set.
Make a paste of fresh mint leaves adding a little water. Strain and freeze. Use while serving chilled lime juice or kairi panna.
Make a stock of vegetables like lauki, parwal, carrot, tomato in the cooker without salt and then knead atta with this stock.
Make browned 2 kilograms chopped onions, 250 grams garlic, 100 grams ginger into paste. Saute, freeze in small batches.
Make egg curry differently. When gravy is ready, break eggs one by one in it directly. Cook on low heat till eggs are done.
Make your own tomato puree. Boil tomatoes with garlic and green chillies. Remove peels of tomato and grind everything till smooth.
Mix leftover rice and sabji with besan, little oil and masalas and make tikkis.
Puree extra mushrooms with water or broth. Freeze in ice trays and then store. Use for soups and sauces when needed.
Quick breakfast dish. Sandwich bread slices with fresh malai and sugar. Toast them on tawa. Serve with maple syrup. Kids will love it.
Quick red gravy. Take equal quantities of tomato puree, cream, yogurt. Cook vegetables, meat or poultry, add this mixture.
Salad prepared ahead of time will stay crisp. Pour dressing first in bowl. Marinate tomato, pile up greens. Toss later.
Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.
Stuck with a lot of stale bread? Crumble, mix with water, gram flour, salt, chilli powder and asafoetida and knead well. Deep fry.
Tinned prawns, if soaked in a mixture of two tablespoons vinegar and one teaspoon wine, will taste like fresh prawns.
To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.
To heat leftover tortillas, dip them in water and place them on a lightly greased skillet and cook over medium heat.
To make bhatura, roll out small portions of the maida dough into small puris, cover with a damp cloth before frying.
To make crisp Melba toast, slice each bread slice into two. Toast them on moderate temperature till golden brown. Let cool.
To make delicious and fluffy pooris, add a little milk or curd, oil, salt and a little sugar to the dough.
To make fish stock, use head, bones and trimmings only from mild white fleshed fish, not from strong flavoured oily fish.
To make gajar halwa in a shorter time, instead of using milk, use khoya. It makes it richer and uses less fuel.
To make instant custard mix full cream with condensed milk. You can add some fruits also.
To make lump free white sauce, add hot milk to mixture of flour and butter, remove from heat, whisk vigorously and then return to heat.
To make tasty baingan ka bharta make 4-5 small cuts and stuff garlic cloves inside, roast, then prepare bharta.
To make the puris tastier, soak four to five slices of bread, crush and add to the dough.
To make thick reduced milk in minutes, use same proportion of double cream and milk and boil and use it.
To marinate chicken, fish or meat use lemon juice, yogurt or vinegar in required proportion. It cooks faster and tastes better.
To set yogurt in summers, mix 1 teaspoon of yogurt in 1 litre of milk and cover it with a cloth, not plate. It will set in 4-5 hours.
To use leftover egg yolks, poach yolks until firm, cool completely and press through a sieve. Use as a garnish in salads and soups.
To use up unset ice cream, prepare a delicious instant pudding by pouring it over chopped fruits, cake pieces or jelly.
Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green chutney on the slices before putting the filling.
Use leftover tuvar dal to make dal rotis. In it, mix atta, chopped onions, green chillies, coriander leaves, jeera and salt.
Use leftover unsalted rice to make instant kheer. Boil a cup of milk with 2 teaspoons of sugar. Add rice and give it a good boil.
When jelly is nicely set, churn it lightly with a little fresh cream in a mixer and let it set again for a fluffy and unusual sweet dish.
When making omelets heat the fat, ghee or oil till smoke rises. Take the pan off the fire, pour the mixture in, reduce heat and cook.
When setting jelly, place it in the deep freezer for 15 to 20 minutes and then place it on the shelf in the refrigerator.
While cooking pasta, add plenty of salt to the water. Use a minimum of one teaspoon salt per one liter of water.
While cooking rice boil till 3/4 th done, cover with upturned bigger vessel, turn off the heat.