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Cooking is an art that can be thoroughly enjoyed by all. It may seem daunting at first but with a few basics set right, cooking can be simple and also relaxing. For first-time cooks or reticent cooks, it’s important to choose recipes of dishes that you find interesting but it’s also important to keep in mind that choosing dishes that are cooked using simpler techniques and fewer steps and ingredients are the best to start off with. Before you start cooking, read the recipe fully. Make sure you understand each step and have all the ingredients and equipment ready.
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Prep ahead and measure all ingredients before you start cooking. It helps keep you organised and ensures you don't forget anything. Taste your food at different stages of cooking to adjust seasoning as needed. Sometimes, if you prefer a dish to be more tangy or spicy, add the extra squeeze of lime or chilly powder after you taste the dish, at the end rather than before. The more you cook, the more comfortable and creative you'll become. Mistakes are part of the learning process. If a dish doesn't turn out as expected, think about what you could do differently next time.
These easy recipes are a great way to start your culinary journey. With a bit of practice, you'll build confidence and soon be ready to tackle more complex dishes.
Sprout Salad
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A sprout salad is delicious and refreshing and also incredibly nutritious. The recipe is easy and the versatile salad can be put together anytime you need a healthy meal or side dish. All you have to do is make sure that you use fresh and crisp vegetables for the best texture and flavour and ensure the sprouts are fresh and not slimy. The salad can be made with different dressings, such as a simple balsamic vinaigrette, a yogurt-based dressing, or a tahini dressing, to change the flavour profile. For the first time, keep the dressing simple.
How to make: Place the diced cucumber, tomato, red onion, grated carrot, and bell pepper in a large mixing bowl. Add the mixed sprouts to the bowl with the vegetables. You can use a combination of mung bean sprouts, alfalfa sprouts, chickpea sprouts, or any other sprouts you prefer. In a small bowl, whisk together the lemon or lime juice, extra-virgin olive oil, salt, and pepper. Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Tip: Experiment with different types of sprouts to find your favorite combination. Mung bean sprouts, lentil sprouts, and radish sprouts all have unique flavours and textures.
Shakshouka
Cooking eggs has always been something that first-time cooks attempt. While boiling an egg to the perfect level of hard or soft and making the softest, fluffy omelettes does require a certain amount of mastery, attempting a basic version isn’t that hard. Shakshouka, also spelled shakshuka, is a traditional Middle Eastern and North African dish featuring poached eggs in a spiced tomato-based sauce. It's a hearty, healthy, and delicious meal that's perfect for breakfast, brunch, or even dinner.
How to make: To make a Shakshouka you will need basic chopping skills. Heat oil in a pan. Add chopped onion and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften. Season with cumin, paprika and garlic. In a minute or two add pureed tomato into the mix along with salt and pepper and let the mixture thicken for 15 minutes. Make small wells in the sauce with a spoon and crack an egg into each well. Cook for 5-8 minutes until the egg whites are set and serve.
Tip: The dish tastes the best when eaten immediately.
Khichdi
This traditional Indian dish made with rice and lentils is often considered comfort food and is known for its simplicity, ease of digestion, and nutritional value. There are many variations of khichdi and it can be easily customised with different vegetables and spices. It's perfect for a quick, wholesome meal that's both satisfying and healthy. This one pot meal is often served with a side of yogurt, pickle, or a drizzle of ghee on top. You can also pair it with papad (crispy wafers) for a crunchy texture.
How to make: Rinse and soak 1 cup rice and ½ cup moong dal in water, for 20 minutes. Drain and set aside. Heat ghee in a pressure cooker. Add cumin and mustard seeds and let them splutter. Add chopped onion and sauté until golden brown. Add ginger garlic paste and sauté. Add turmeric powder and coriander powder. Add the drained rice and moong dal to the pot. Stir to coat them with the spices. Pour in 4 cups of water and add salt to taste. Stir well. Close the lid and cook on medium heat for 2-3 whistles.
Spaghetti Aglio e Olio
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While making pasta from scratch can be complicated, using store-bought pasta to make a gourmet dish is not, even for those who are novices in the kitchen. Spaghetti Aglio e Olio is a simple yet delicious Italian pasta dish that highlights the flavours of garlic and olive oil. It's quick to make and perfect for a light lunch or dinner. The dish is a classic example of Italian cuisine's ability to turn a few simple ingredients into something extraordinary.
How to make: Add a spoonful of salt to a pot full of water and bring it to a boil. Add spaghetti to it and follow the cooking time mentioned on the packet. Reserve a cup of the pasta water and drain the spaghetti. Heat olive oil in a skillet on a low flame. Add thinly sliced garlic to the oil and sauté until it turns golden brown. Be careful not to burn the garlic. Add the drained spaghetti to the skillet with the garlic and oil mixture. If the pasta seems dry, add some of the reserved pasta water.
Tip: Add chilli flakes while tossing the pasta. The reserved pasta water contains starch that helps to create a silky sauce that clings to the pasta.
Mushroom Soup
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Mushroom soup is a comforting and hearty dish perfect for any time of the year. The creamy mushroom soup is packed with earthy flavours. While it can be served as a course before the meal, it can also be a meal by itself when served with some toasted bread. It is surprisingly easy to make and will give you the satisfaction of making a homemade soup from scratch. The type of mushrooms used in mushroom soup can vary depending on the recipe and personal preference.
How to make: In a pan add butter and sauté till it melts and then add a bay leaf. In a few seconds, add finely chopped onions and a few cloves of garlic. Add the sliced or chopped mushrooms to the pot. sauté until all the water dries up in the pan. Then add 1 tablespoon of whole wheat flour and black pepper powder. In a few minutes add a cup of water and a cup of milk. Stir continuously and allow the soup to thicken. Add salt and garnish with coriander.
Tip: Using a mix of mushrooms adds depth and complexity to the flavour. Try combining button, cremini, shiitake, and even wild mushrooms.
