Easy Recipes for Busy People

By Nistha

If you have a busy schedule and still crave simple yet delicious home-cooked food, then this cookbook is perfect for you. I have gained vast experience in teaching beginners from all backgrounds by hosting thousands of people in our offline and online team-building cooking workshops. I have used this experience to craft the ultimate beginner-friendly recipe book, "Easy Recipes for Busy People". Also ideal for those who wish to experiment with new and nourishing recipes, these dishes have undergone testing and tasting to ensure the utmost efficiency. I have developed each recipe with the utmost love and consideration, and the book shares personal anecdotes recounting my love for ingredients. These stories reflect my fascination with food and will fascinate and inspire you to experiment in your own kitchen. This book contains delicacies suitable for different parts of the day and can satisfy different types of cravings, from sweet to spicy and beyond. This book is near and dear to my heart, and I'm 100% sure that you will have fun making these recipes.

• Language: English
• Publisher: Nistha
• Release date: May 25, 2023
• ISBN: 9798223708889

Book preview

Easy Recipes for Busy People

Nistha Trehun

Copyright © 2023 Nistha Trehun

All rights reserved

No part of this book may be reproduced, or stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without express written permission of the publisher.

DISCLAIMER

Please note that the diet and nutrition insights I have shared are based on my personal experiences and learnings, and should be considered for informational purposes only. This information should not be considered a substitute for professional medical advice, diagnosis, or treatment.

DEDICATION

This book is lovingly dedicated to my grandparents, who played an incredibly significant role in my life. They gave me unconditional love, unwavering support, and invested so much of their time, energy, and resources into shaping me into the person I am today.

Contents

Personal Note

Tips: Process

Tips: Ingredients

Tips: Spices

Minimum Effort Recipes

Raw Brownie

Banana Nicecream

Wonder why we started with cacao?

Flavorful Instant Noodles

Peanut Butter Chutney

Coriander-Mint Chutney with Peanuts

Golden Garlic Yogurt

My Story of Fruits

Cranberry Walnut Smoothie

Fig Shake

My Tale of Salt, Black Pepper & Chilies

Chili Paneer

Bread Pulao

Spiced Cashews

Scrambled Eggs

Masala Eggs with Ghee

Spice Up Your Daily Eggs

Medium Effort Recipes

Garlic Chutney

Scrambled Paneer

Baked Okra

My Story of Vegetables

Mixed Vegetables (Potato-Tomato-Capsicum)

Semolina Toast

Baked Potatoes

Flavorful Broccoli

Aloo-Gobhi (Potato-Cauliflower)

Story of Lentils & Beans

Moong-Masoor Dal

Toor/Arhar Dal

Chickpea Masala

My Story of Kitchen Toys

Omelet

Baked Eggplants with Yogurt

Leftover Fried Rice

My Tale of Tomatoes

Leftover Tomato Rice

Masala Macaroni

Potato & Egg Curry

How Do I Develop Recipes?

Peanut Butter Noodles with Sesame

Palak Paneer

My Story of Lemons

Paratha: The Delicious Whole Wheat Flatbread

Plain Paratha

Laccha Paratha

Onion Paratha

My Story of Onions

Step-Up Recipes

Spiced Eggplants

Spiced Mushrooms

Kidney Bean Curry

Dal Makhani

Savory Milk Rice

My Story of Dairy

A Boost of Nutrition

Indian Gooseberry Juice & Sour Candies

Beetroot Drink with Herbs - For a Brave Heart

Fresh Turmeric Pickle

My Story of Herbs

Tips to Maintain your Herb Garden

Traditional Recipes from My Family

Poha - Flattened Rice

Ghee

Journey of my tastebuds across India, South Korea, and Europe - especially Berlin

Papadum Curry

Chili Pickle

Whole Wheat Flour Dessert - (Aate ka Halwa)

Story Behind Our Captivating Cups, Mugs, and Food Photography

Food Styling as a Hobby

Acknowledgement

Connect With Me

Personal Note

Tips: Process

●   Please note that all of our recipes are designed to serve 1 to 2 people. If you need to make more, be sure to multiply all of the ingredients accordingly.

●   For measuring ingredients with measuring spoons and cups, use leveled measurements. For accuracy, avoid pressing down, removing air and tapping the spoon or cup to create more space.

●   Indian cooking usually relies on estimation and intuition rather than specific measurements. However, to make cooking easier for you, these recipes use measuring cups and spoons. As you gain experience, you'll become better at estimating the right measurements.

●   Maintain a safe distance between your face and the hot pan, especially when working with ingredients like mustard and cumin seeds that can splutter out of the pan.

●   Most of the cooking here takes place on medium heat unless a recipe specifically calls for high heat.

●   Stir your food frequently while cooking. Lower the heat if you need to step away briefly to prevent burning and avoid leaving your food unstirred for too long.

●   For blending, add the hard components (nuts and fruits) first and then the soft ones (herbs) to ensure that everything is blended evenly.

●   If you are looking to add a new tool to your kitchen I totally recommend adding a mortar and pestle. I adore the steel one I use in my kitchen.

Tips: Ingredients

●   Some recipes can substitute oil for ghee and vice versa, while others require a specific type of oil or ghee. Vegans can experiment with substitutions to fit their dietary preferences.

●   These recipes use less oil for health reasons, still you can adjust the amount as per the type of your pan to prevent food from sticking to it.

●   To avoid getting teary eyes while cutting onions, cut them in half without peeling it. Soak them in water or keep in the fridge for 10 to 15 minutes. Remove the onions from the water and dry them with a kitchen towel before chopping or slicing.

●   For the best flavor balance, it's recommended to use equal parts garlic and ginger in most of the recipes.

●   Adding ginger and garlic first while cooking can increase the risk of burning them. If you add them first, keep stirring constantly and use a bit more oil to prevent burning.

●   It's best to use tomato puree (passata) with a yogurt-like consistency. If you're making the puree at home, opt for the darkest red-colored tomatoes possible.

●   Green chilies can provide a fruity touch that red chilies don't have, making them a great addition to certain dishes.

●   When using green chilies, it's best to remove the pith and chili seeds as pith is the spiciest part and excessive chili seeds can be tough on the gut lining.

●   Red onions are preferred in Indian recipes for their sharpness and pungency. White onions are reserved for recipes that require a touch of sweetness.

●   Immediately wash your hands after cutting/handling green chilies or use kitchen scissors to have minimum skin contact with them.

●   Use full-fat milk whenever possible for richness in recipes. For vegan milk options, oat milk or almond milk are better choices than coconut milk. If you don't mind a hint of nutty coconut, experiment with coconut milk.

●   You can use both crunchy and smooth peanut butter in the recipes as per your preference/availability.

●   While dates have many health benefits, it's important to remember that they're still high in sugar. Moderation is key when consuming them.

●   Use the small stems of coriander/cilantro and mint in cooking and discard the sturdy parts of the stem. The sturdy parts can add too much fiber and result in a less smooth texture.

●   Coriander seeds/powder cannot be used as a substitute for fresh coriander/cilantro leaves.

Tips: Spices

●   Adjust salt and red chili powder to your taste, and keep the same amount of turmeric powder as instructed.

●   Too much turmeric can lead to bitterness, and too little can result in dull color.

●   Black cardamoms provide a unique taste that any other spice can not replicate, so it's suggested not to skip them unless they are unavailable.

●   Black cardamom pods are not the same as green cardamoms and have a different flavor profile. Therefore, the two can't be used interchangeably.

●   In the case of green and black cardamoms, use both the skin and the seeds.

●   Do not eat bay leaf, black cardamom skin, cinnamon stick, and star anise and keep them aside in your plate.

●   Cloves, curry leaves, green cardamoms, and black peppercorns are edible.

●   Use carom seeds in small quantities to avoid their aroma from overpowering the remaining ingredients.

●   Add garam masala powder towards the end of the cooking process, like seasoning, to preserve its potency.

●   Chaat masala powder is a tangy flavor enhancer commonly used in Indian cuisine.

Minimum Effort Recipes

Raw Brownie

If you are craving something sweet and chocolatey, and also want to keep it