Speedy Paneer Bhurji
Paneer bhurji is a savoury scramble that’s both protein-packed and incredibly quick to prepare. It's a fantastic alternative to scrambled eggs and can be enjoyed with toast, paratha, or just on its own. While some recipes require more time, this version
is all about speed and efficiency without sacrificing flavour. The key is to have your ingredients chopped and ready before you start cooking. Ingredients: 1 cup of crumbled paneer (about 200 grams) 1 tablespoon of oil or ghee 1/2 teaspoon of cumin seeds 1 medium onion, finely chopped 1 small tomato, finely chopped 1 green chilli, chopped (optional) 1/2 inch of ginger, grated 1/4 teaspoon of turmeric powder 1/2 teaspoon of red chilli powder 1/2 teaspoon of garam masala Salt to taste Fresh coriander leaves for garnish Method: Heat oil or ghee in a pan over medium heat. Add the cumin seeds and let them sizzle. Add the chopped onion and sauté for about two minutes until it becomes translucent. Stir in the ginger and green chilli and cook for another minute. Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes soften, which should take about two to three minutes. Finally, add the crumbled paneer and garam masala. Mix everything gently and cook for another two minutes, allowing the paneer to absorb the flavours. Garnish with fresh coriander and serve hot.
Instant Oats Chilla
Chilla, a savoury Indian pancake, is a breakfast staple. Using oats makes it not only quicker but also adds a healthy dose of fibre. This recipe uses powdered oats, which you can easily make by blitzing rolled oats in a blender for a few seconds. This instant version comes together in minutes and is perfect for a filling, nutritious start to your day. Ingredients: 1 cup of rolled oats, powdered 1/4 cup of besan (gram flour) 1/2 onion, finely chopped 1/4 capsicum, finely chopped 2 tablespoons of grated carrot 1 green chilli, finely chopped A handful of chopped coriander leaves 1/4 teaspoon of turmeric powder A pinch of asafoetida (hing) Salt to taste Water to make the batter Oil for cooking Method: In a mixing bowl, combine the powdered oats, besan, chopped onion, capsicum, carrot, green chilli, coriander leaves, turmeric, asafoetida, and salt. Gradually add water while mixing to form a smooth, lump-free batter. The consistency should be similar to a pancake batter—not too thick and not too thin. Let the batter rest for 5-10 minutes if you have time. Heat a non-stick tawa or flat pan on medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the centre and spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook for about two minutes, or until the edges start to lift and the underside is golden brown. Flip the chilla and cook for another minute on the other side. Serve hot with your favourite chutney or yogurt.
Classic Kanda Poha
Poha, or flattened rice, is one of the most beloved quick breakfast dishes across India. It's light, flavourful, and comes together in a flash. The key to perfect poha is in rinsing the flattened rice, not soaking it, which keeps the flakes separate and fluffy. The classic 'Kanda Poha' gets its primary flavour from sautéed onions. Ingredients: 1.5 cups of thick poha (flattened rice) 1 large onion, finely chopped 2 tablespoons of oil 1/2 teaspoon of mustard seeds 1/2 teaspoon of cumin seeds A handful of peanuts 7-8 curry leaves 2 green chillies, slit 1/2 teaspoon of turmeric powder 1 teaspoon of sugar (optional) Salt to taste Juice of half a lemon * Chopped coriander and grated coconut for garnish Method: Place the poha in a strainer and rinse it under cold running water for about a minute until it softens. Be gentle to avoid breaking the flakes. Drain all the water and set it aside. Heat oil in a pan and add the mustard seeds. Once they splutter, add the cumin seeds, peanuts, and curry leaves. Sauté for a minute until the peanuts are lightly browned. Add the chopped onion and green chillies and cook until the onion turns soft and translucent. Add the turmeric powder and salt, then immediately add the rinsed poha. Add the sugar (if using) and mix everything gently until the poha is evenly coated with the yellow spice. Cover and cook on low heat for about two minutes, allowing the poha to steam. Turn off the heat, squeeze lemon juice over the top, and garnish with fresh coriander and grated coconut. Serve immediately.
