Tired of spending all your free time in the kitchen trying to cook something extra special for your family over the weekend? You are not alone, which is why we are here to give you three easy recipes that you can make in no time and go back to being lazy or doing other things of your interest.
- one-pot chicken meal
If you are an avid non-vegetarian then this can be your go-to dinner or lunch any day of the week. It is packed with protein and other important nutrients.
material:-
- whole chicken
- Olive Oil
- vegetable store
- miso paste
- Lemon
- Ginger
- mushroom
- carom flowers
- Bay leaf
- chilli pepper
- garlic
method:-
- Season the whole chicken with salt and pepper.
- Put some oil in a pot and place the chicken. Cook till golden and crispy.
- Remove chicken.
- Add garlic, ginger, lemon wedges and black pepper to the pot. Fry while stirring for 5 minutes.
- Stir in mushrooms, bay leaves, thyme, miso paste and vegetable stalks.
- Now put the whole chicken in the pot.
- Put the pot in a pre-heated oven at 180 ° C for 20 minutes.
- Remove the chicken and serve hot.
2. One-Pot Slurry Italian Soup
Feeling a little fancy today and have no idea what you can do to satiate your taste buds? Here is a soup that will give you a warm hug this monsoon and also make you feel oh-so-fancy.
material:-
- tomato paste
- tomato
- vegetable store
- Olive Oil
- carom flowers
- oregano
- Bay leaf
- garlic
- soaked grains
- onion
- Pumpkin
- fennel seeds
- Carrot
- parmesan cheese
- chilli pepper
method:-
- Heat oil in a pan and add onion, garlic, chilli and ajwain. Add salt and pepper. Cook until tender and translucent.
- Add fennel, bay leaves, thyme and tomato paste. Cook for 5-6 minutes.
- Now add in chopped tomatoes and vegetable stock.
- Add zucchini, carrots and soaked cereals. Cook until tender, or 10 minutes.
- Turn off the flame. Add grated Parmesan cheese.
- Garnish with fresh basil.
- serve hot.
3. One-Pot Creamy Vegetable Curry
If you’re bored of stirring up your same old Indian curry, then join the gang to welcome back this scrumptious continental vegetable curry, which has a little Middle-Eastern and Indian kick.
material:-
- Coriander
- Cumin
- garlic
- pepper
- shallots
- lime leaves
- A type of plant
- Olive Oil
- Ginger
- onion
- Tofu
- fish sauce
- bok choy
- coconut milk
- Sweet potato
- red bell pepper
- Pumpkin
- Carrot
- green beans
- Sweet potato
- salt and pepper
method:-
- In a mixer-grinder, add chopped ginger, onion, green chilli, shallot, lemon grass, fresh cilantro, cumin and chopped garlic and drizzle with a little olive oil. Blend well to make a thick green paste.
- Take a pan for soup and put oil in it. Heat on medium heat.
- Add chopped onions, add salt and pepper. Stir till golden brown.
- Add green paste and coconut milk. Mix well.
- Add all the vegetables – carrots, sweet potatoes, lemon grass, red bell peppers, green beans, zucchini and tofu and fish sauce, followed by bok choy.
- Let cook for 10 minutes.
- Serve hot garnished with fresh coriander.
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