Getting in the kitchen is the start of a self-dependent life for youngsters. Learning how to cook is an essential skill that everyone requires to grow successfully into adulthood. It offers a lot of benefits. Home cooking is always more beneficial than consuming food outside as one can have control over the ingredients being used and the making processes.
Also, home-cooking allows people to explore several creative cooking options themselves and experiment with flavours, textures and presentations. Hoomcooking also supports in building healthy habits and is a great way to connect people.
Today, this article features 8 simple recipes, from breakfast to dinner, that one can make to embark on their culinary journey.
1. Poha
The most widely consumed breakfast in India can be made with simple ingredients and a few steps.
Ingredients:
1 cup poha
1 large onion, finely chopped
1-2 green chillies, finely chopped
1/2 cup green peas
1/2 cup peanuts (optional)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
A pinch of asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
Method:
1) Rinse poha under running water in a sieve. Gently wash it with your hands until it becomes soft. Be careful not to break the rice grains. Drain excess water.
2) Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
3) Add hing, chopped green chillies, and chopped onions. Sauté until the onions become translucent.
4) Add Peanuts and Peas at this stage and cook for a few minutes.
5) Sprinkle a dash of turmeric powder over the mixture and mix well.
6) Now, add the drained poha to the pan. Mix everything gently, ensuring the poha is coated with the turmeric and other ingredients.
7) Add salt to taste. Continue to mix and cook for another 2-3 minutes until everything is well combined.
8) Garnish the poha with fresh coriander leaves and squeeze a bit of lemon juice before serving.
Image Credit: Freepik
2. Upma
A classic South Indian breakfast, for which people tend to go to faraway restaurants, can be made at home in these easy steps.
Ingredients:
1 cup sooji or rava
1/4 cup ghee or oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
1/2 teaspoon cumin seeds
1/2 inch ginger, finely chopped
1-2 green chillies, chopped
1 medium-sized onion, finely chopped
1/4 cup carrots, finely chopped
1/4 cup peas
1/4 cup finely chopped beans
1/4 cup chopped capsicum (optional)
8-10 curry leaves
2.5 cups water
Salt to taste
Chopped coriander leaves for garnish
Lemon wedges for serving
Method:
1) Dry roast the sooji or rava in a pan on low to medium heat until it becomes aromatic and turns light golden brown. Stir continuously to avoid burning. Once roasted, set it aside.
2) In the same pan, heat ghee or oil. Add mustard seeds, urad dal, chana dal, and cumin seeds. Let them splutter.
3) Add chopped ginger, green chillies, and curry leaves. Sauté for a minute until the ginger releases its aroma.
4) Add chopped onions and sauté until they become translucent. Then, add chopped carrots, peas, beans, and capsicum. Cook for a few minutes until the vegetables are slightly tender.
5) Pour water into the pan and bring it to a boil. Add salt to taste. Reduce the heat to low and gradually add the roasted semolina, stirring continuously to avoid lumps.
6) Cover the pan with a lid and let it simmer on low heat for 5-7 minutes. The suji will absorb the water and cook through. Stir occasionally to ensure even cooking.
7) Once the upma is cooked and has a fluffy texture, garnish it with chopped coriander leaves. Serve hot with lemon wedges on the side.
3. Besan chilla
A delicious vegetable pancake that is easy to make and serves as a nourishing breakfast.
Ingredients:
1 cup besan or gram flour
1 cup water
1 small onion, finely chopped
1 small tomato, finely chopped
1/4 cup finely chopped capsicum (optional)
1/4 cup grated carrot (optional)
1-2 green chillies, finely chopped
1/2 inch ginger, grated
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder (adjust to taste)
Salt to taste
A pinch of hing
Fresh coriander leaves, chopped
Oil or ghee for cooking
Method:
1) In a mixing bowl, combine besan and water, and whisk until you have a smooth, lump-free batter.
2) Add finely chopped onions, tomatoes, bell peppers (if using), grated carrot, green chillies, ginger, turmeric powder, red chilli powder, salt, and asafoetida to the batter. Mix well to combine.
3) Heat a non-stick pan or a griddle over medium heat. Add a few drops of oil or ghee and spread it evenly.
4) Pour a ladleful of the besan batter onto the hot pan and spread it in a circular motion to form a thin pancake-like chilla.
5) Cook the chilla on medium heat until the edges start to lift, and the bottom turns golden brown. Drizzle a little oil or ghee around the edges.
6) Gently flip the chilla using a spatula and cook the other side until it's cooked through and golden brown.
7) Repeat the process with the remaining batter to make more chillas.
8) Serve the besan chilla hot, garnished with chopped fresh coriander leaves. You can enjoy it with mint chutney, yoghurt, or your favourite sauce.
Image Credit: Freepik
4. Pulao
A wholesome meal that is perfect for a filling lunchtime meal can be easily prepared with these steps.
Ingredients:
1 cup basmati rice
1 large onion, thinly sliced
1 medium carrot, diced
1/2 cup green peas (fresh or frozen)
1/2 cup green beans, chopped
1/2 cup cauliflower florets
1/2 cup sweet corn kernels (optional)
2-3 tablespoons ghee or oil
1 teaspoon cumin seeds
1-2 bay leaves
4-5 whole peppercorns
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
Salt to taste
2 cups water
Fresh coriander leaves for garnish
Fried onions for garnish (optional)
Method:
1) Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain before using.
2) Heat ghee or oil in a pan. Add cumin seeds, bay leaves, whole peppercorns, green cardamom pods, cloves, and cinnamon sticks. Sauté until the spices release their aroma.
3) Add thinly sliced onions and sauté until they turn golden brown.
4) Add diced carrots, green peas, chopped green beans, cauliflower florets, and sweet corn kernels. Sauté the vegetables for 2-3 minutes.
5) Add turmeric powder and red chilli powder. Mix well to coat the vegetables with the spices.
6) Drain the soaked rice and add it to the pan. Gently stir to combine the rice with the vegetables and spices.
7) Pour 2 cups of water into the pan. Season with salt according to taste. Bring the mixture to a boil.
8) Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9) Once done, fluff the pulao with a fork. Garnish with fresh coriander leaves and fried onions if desired.
10) Serve the vegetable pulao hot on its own or with raita, yoghourt, or your favourite side dish.
5. Aloo Ki Sabzi
An easy-to-make sabzi recipe for first-time cooks that doesn't need too much preparation.
Ingredients:
4 medium-sized potatoes, peeled and diced
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1-2 green chillies, finely chopped (adjust to taste)
1 tablespoon ginger-garlic paste
1 large tomato, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
1 teaspoon ground coriander
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Method:
1) Peel and cube the potatoes. Rinse them under cold water and set aside.
2) Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3) Add finely chopped onions and sauté until they become golden brown.
4) Add finely chopped green chillies and ginger-garlic paste. Sauté for a minute.
5) Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
6) Add turmeric powder, red chilli powder, ground coriander, garam masala, and salt. Mix well to coat the masala with the onions and tomatoes.
7) Add the diced potatoes to the masala mixture. Mix thoroughly until the potatoes are well-coated with the spices.
8) Cover the pan with a lid and let the potatoes cook on low to medium heat. Stir occasionally to prevent sticking. Cook until the potatoes are tender.
9) Once the potatoes are cooked, garnish the sabji with fresh coriander leaves. Serve hot with roti, paratha, or rice.
6. Sukhe Kale Chane
It is a wholesome meal loaded with nutrients to fight the hunger pangs after a long day.
Ingredients:
1 cup dry black chickpeas (kale chane), soaked overnight
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 large tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
1 teaspoon ground coriander
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Method:
1) Rinse and soak the dry black chickpeas in water overnight. Drain the water before using.
2) Pressure cook the soaked chickpeas with enough water and a pinch of salt until they are tender. It usually takes about 15-20 minutes after the first whistle on medium heat.
3) Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
4) Add finely chopped onions and sauté until they become golden brown.
5) Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
6) Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
7) Add turmeric powder, red chilli powder, ground coriander, garam masala, and salt. Mix well to coat the masala with the onions and tomatoes.
8) Add the cooked chickpeas to the masala mixture. Mix thoroughly, ensuring the chickpeas are well-coated with the spices.
9) Sauté the chickpeas in the masala for a few minutes until the flavours meld. Garnish with fresh coriander leaves.
10) Once the chickpeas are well-cooked and coated with the masala, the sukhe kale chane ki sabji is ready to be served. Enjoy it with roti, paratha, or rice.
7. Paneer Bhurji
A delightful and creamy dinner dish that will go well with anything and create an enjoyable feast.
Ingredients:
200 grams paneer, crumbled
1 tablespoon oil or ghee
1 teaspoon cumin seeds
1 large onion, finely chopped
1 large tomato, finely chopped
1 green chilli, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Method:
1) Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
2) Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3) Add finely chopped tomatoes and green chilli. Cook until the tomatoes are soft and the mixture becomes pulpy.
4) Add turmeric powder, red chilli powder, garam masala, and salt. Mix well to blend the spices with the tomato-onion mixture.
5) Add crumbled paneer to the pan. Gently mix it with the spices and vegetables, ensuring an even distribution.
6) Cook the mixture on low heat, stirring occasionally. Let it simmer for 5-7 minutes, allowing the paneer to absorb the flavours.
7) Garnish the paneer bhurji with fresh coriander leaves.
8) Serve hot with roti, paratha, or as a filling in sandwiches. Optionally, squeeze a bit of lemon juice before serving for a tangy kick.
Image Credit: Freepik
8. Masala Omelet
An all-time favourite dish for college students and working adults, it is simple, versatile and can be eaten with bread, rice or on its own.
Ingredients:
2 eggs
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chilli, finely chopped
1/2 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)
1 tablespoon oil or ghee
Method:
1) In a bowl, combine finely chopped onion, tomato, and green chilli.
2) Crack the eggs into the bowl with vegetables. Whisk the eggs and vegetables together until well combined.
3) Add ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt to the egg mixture. Mix thoroughly.
4) Heat oil or ghee in a non-stick pan over medium heat.
5) Pour the egg and spice mixture into the pan, ensuring an even spread.
6) Allow the omelette to cook on medium heat. As the edges set, use a spatula to lift them slightly, letting the uncooked egg flow underneath.
7) Once the omelette is mostly set but still slightly runny on top, fold it in half with the spatula.
8) Cook for a minute or two more until the omelette is cooked through but still moist.
9) Garnish with fresh coriander leaves. Slide the masala omelette onto a plate and serve hot.