Chicken with Carrots and Scallion


This is yet another cooking hack for tender chicken breasts.

You Need:

  • Chicken breast: Marinated in olive oil, garlic paste, pepper and salt.
  • Carrots : Sliced into rings.
  • Scallion or Spring Onions : Chopped really small.

Take a large and heavy pan. Get it hot. Like really hot but not smoking hot. Keep the breast, smooth side down. It will sizzle away and start cooking. The color will slowly start changing. Now the pan has a lot of empty space. All that heat needs something else the pan will go bad. Spread out the carrot rings. They will protect the pan. Don’t add all the carrot rings. Just what you need to protect the pan.

When the color the chicken breast has changed by more than 80%, flip it over. Now we did not pound the chicken breast into an even shape. So under the thinner side, simply slide in a carrot ring or two.


The chicken is cooked when its juices are clear or the internal temperature crosses 70C. Remove the chicken and let it rest.

Add the chopped scallions and the remaining carrots. Mix well and cook on high heat till its done. Season with pepper if you like it a little spicy.

Enjoy a very juicy and healthy meal.

Note : You can replace the carrots with beets and the scallion with any greens of your choice.

For Your Eyes : Black Eyed Peas with Carrots and Baby Corn


Both Black eyed peas and Carrots are a rich source of Vitamin A. The yellow baby corns contains carotenoids. Making this a great dish for your eyesight.

Other benefits include a good amount of proteins, iron and folate.

Black Eyed Peas:

  • 250 grams of black eyed peas, soaked overnight in water.
  • 1 inch of ginger cut into matchsticks.
  • 1 inch of ginger finely chopped.
  • 3 green chilies, roughly chopped.
  • 1 teaspoon of garam masala.
  • 1 teaspoon of coriander powder.
  • Turmeric powder.

Butter Grilled Baby Corn and Carrots:

  • Some baby corn.
  • Carrot cut into the same size as the baby corns.
  • 1 tablespoon of butter
  • 1 teaspoon of red chilly flakes.

Wash the soaked black eyes peas multiple times. Heat some oil in a pressure pan. Saute turmeric powder, green chilies and the ginger matchsticks. When fragrant add the black eyed peas. Mix well. Sprinkle the garam masala, coriander powder and chopped ginger. Drizzle 3-4 tablespoons of water. Pressure cook on high for the first whistle. Switch it off. You can garnish with chopped onions, coriander etc.

Melt the butter, if needed use a microwave. Its a quick and easy way to do make it soft. Mix the red chilly flakes. Liberally coat this on the baby corns and carrot pieces. Get a girdle pan to high heat. Spread out the baby corn and carrots. Let them sizzle for about a min. Then start tossing them around till all sides are cooked. This will take you no more than 2-3 mins. Switch off but let them remain in the hot pan for about 5 mins.

Serve and enjoy.

Mutton Korma : Healthy with Mooli


You need:

  • 300 Grams of mutton with bones.
  • Two radishes with leaves. Cut into long thick sticks.
  • 2-3 Carrots, cut into┬álong thick sticks.
  • 3 Onions chopped up.
  • 1 tablespoon of ginger garlic paste.
  • 2 Green chilies.
  • 1 cup yogurt, beaten.
  • A teaspoon of turmeric.

Use a pressure cooker. Start with cooking the onions and green chilies on a medium-high heat. Let them take their time, while you prepare the other vegetables. In about 13-14 minutes the onions would have softened really well and getting brownish. Add the ginger garlic paste. Mix it well and once the raw edge is gone add the mutton. Saute for a couple of minutes. It helps if you cut the mutton into small pieces.

When the meat starts brown up, add the radishes and carrots. Mix well. Cook for about 5-6 minutes on medium heat. Use the radish leaves to deglaze the cooker. Sprinkle some water and pressure cook. On high till first whistle then simmer for about 10 mins.

Let the pressure dissipate. Open the cooker and move everything to one side. Let the liquid sauce collect to one side. Into this add a teaspoon of beaten yogurt. Dissolve it. Then add another teaspoon. Keep doing this till all the yogurt has been added.

Mix and warm it up. You can reduce the consistency if you desire. But its best to keep the gravy. It will soak into roti’s or rice and be delicious.

No masala’s were added. This is a simple korma with the flavors coming in from the basic ingredients.

Super Uncomplicated Chicken


This is an ideal recipe for someone who is just starting to cook or is running low on time.

You need:

  • 300 grams of chicken with bones.
  • Three Capsicums, cut lengthwise.
  • Three Carrots, cut lengthwise.
  • Some Dill leaves, finely chopped.
  • 1 teaspoon of corn flour.
  • Salt and pepper.
  • Four whole green chillies.
  • A couple of garlic cloves.

Heat oil. Fry the chilly and garlic in it. Reduce heat. Place chicken. Without disturbing the chicken arrange the capsicum and carrots on the sides of the pan. The chicken must be at the bottom and in contact with the base of the pan. Sprinkle dill leaves, salt and pepper. Do not mix.

Cook covered on low heat for 15-20 mins. Open the pan and remove about 3 tablespoons of the liquid. Into this dissolve the teaspoon of corn flour. Make sure there are no lumps. Add this slurry to the pan and mix well. Increase the heat and dry it up.

Serve hot or cold.

Orange and Carrot Cake

The carrots are grated and they will be the basis of all the other measurements. Pack the grated carrots into a cup. You will mostly need about a cup of approximately 400 ml. We will call this volume as 2x.

You need:

  • Grated carrots: 2x
  • The grated rind of an Orange.
  • Juice of half an orange.
  • Maida: 1.5x
  • Softened Butter: 0.75x
  • Sugar: 0.75x
  • Eggs: 3
  • Baking powder: 1 teaspoon.
  • Baking Soda: 1/2 teaspoon.

Cream butter and sugar. When it’s beautifully creamy and the sugar has almost fully dissolved add the eggs one by one. Mix well.

Add orange rind and juice. Mix well.

Seive the maida with baking soda and powder.

Mix the dry and wet ingredients. Work fast. Your oven should be already preheated by this time to 180C.

Fold in the grated carrots. They must be fully coated in the cake batter.

Into the oven using a buttered pan.

30-40 mins later check using a toothpick.

Let it cool before slicing.

It’s the toughest part as it smells super awesome. We did not wait…..

Enjoy the softest carrot cake ever.

Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.


Enjoy with rotis or as I did, with cooked millet.

Veggies and Green’s


If your knife skills are good and cutting into thin sticks is your game, the total time this recipe needs is less than 15 minutes. From start to finish.

You need:

  • Sturdy vegetables like beets, carrots and radish cut into thin sticks.
  • Fresh green like Spinach, Dill and the radish leaves. Chopped roughly. Stems and all.
  • A heaped tablespoon of mayonnaise. But preferably Tartar sauce.
  • Toasted seeds like flax, sesame and pumpkin.

Heat oil till its shimmering but not yet smoking. Add the vegetables and saute for about 3-4 mins on high heat. Move them to a corner and add the greens. add in batches if the pan is small. The greens will quickly wilt and make room for more.

Saute on medium heat till the greens are bright green. Move on to high heat, tilt the pan. Push everything to the top, waiting for the water to collect at the base and the high heat dries it up.

Switch off the stove. Notice that while everything is in the pan, they are not very stuck to eachother. A little grease like mayonnaise will quickly fix that. Use flavored mayonnaise like tartar sauce for much better results.

Sprinkle toasted seeds for an increased Omega kick and texture.

Eat as is or as a topping on breads.