• 150 gms boneless chicken
• 1/2 cup water
• Salt, as required 
• 1/2 tsp White Pepper Powder
• Cabbage, sliced thinly 
• Carrot, grated
• Coriander leaves, handful, chopped finely
• 1- 2 tbsp Mayonnaise 
• 2 tbsp Cream (thick/fresh)
• 1 tbsp Worcestershire sauce, optional 
• Mozzarella Cheese, use generously
• Butter, to spread on bread slices

1. Cover and cook the cleaned chicken in water, salt and white pepper powder. 
2. After around 5-7 minutes, check the doneness of the chicken and transfer to a bowl and using two forks, pull the chicken.
   
   
   
3. Slice up some cabbage, add some grated carrot, and other veggies of your choice, and the hero ingredient, chopped coriander leaves!
   
   
   
4. Add in Mayo, thick cream, Worcestershire sauce, mozzarella cheese, and combine everything well. 
   
   
   
5. Spread butter on one side of each bread slice and place the filling on the side without the butter.
6. Toast the sandwich and slice and serve! You are ready to enjoy it with a good cuppa coffee or tea! And makes a great lunchbox idea too! 😋 
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• 1 pack Spaghetti  
• 3-4 Gralic, finely chopped
• 1/4 Cup Yellow Capsicum, sliced
• 1/4 Cup Red Capsicum, sliced
• 1/2 cup beans, sliced
• 1/2 cup Carrot, sliced
• 2 green Chillies, slit
• 200 gms, Boneless Chicken strips
• 3 Eggs
• 2-3 tbsp Ghee/ clarified butter
• Vegetable oil
• Salt, as required
• 1/2 tsp Black pepper powder
• 1/2 tsp White pepper powder
• 2-3 tbsp Soy sauce 
• Homemade Chicken broth/ Maggi chicken cube*

1. Cook the Spaghetti according to package instructions. Drain and set aside.
2. Crack 3 eggs, add salt and pepper and whisk it and keep aside.
   
   
   
3. In a pan, pour veg oil and pour the egg mixture completely, to form a thin layer.
4. Once slightly cooked, immediately overlap each side of the Omlette and cut uniformly into thin strips using the flat laddle.
5. Remove the egg from the pan immediately.
6. In the same pan, add ghee and veg oil and Sautee the garlic and veggies on high heat for a couple of minutes, so that they are cooked yet retain crispiness.
7. Now move the veggies to the side of the pan, and cook the chicken strips.
   
   
   
   
   
   
   
   
8. Pour some oil, add the chicken, black pepper and salt, cook well and mix everything.
9. Now add the cooked Spaghetti in two batches. Add the soy sauce, black pepper, white pepper, and chicken broth and toss everything well on high heat.
10. Finish off with a generous amount of ghee. Enjoy warm!

• Roasted Semolina, as required
• 2 cups Hot water
• 1/2 cup carrot, chopped
• 1/2 cup French beans. Chopped 
• 1 tsp ginger garlic paste
• 1 tsp mustard seeds
• 1/2 tsp split urad dal 
• 2 dried red chillies
• 1 sprig curry leaves 
• 2 tbsp coconut oil
• 2 tbsp Ghee
• 1/4 cup Onion, chopped
• 1- 2 tbsp Szechuan chutney (based on spice level)
• Salt, as required

1. In a non stick saucepan, heat coconut oil and ghee. Once the oil is hot add your mustard seeds, allow to splutter. 
2. Next add your urad dal, dried red chillies, and curry leaves and ginger garlic paste.
3. Add your chopped onions, add salt, Sautee well.
4. Next add in your chopped veggies and mix well, allow to cook.
5. Add in your szechuan chutney and saute. Now add water and salt as required.
6. Slowly add in your roasted semolina little by little in a slow motion to the salted water and keep mixing simultaneously using the othe hand, making sure not to make lumps.
7. Once the upma reaches a consistency not too soft or not too thick, stop adding the semolina/ rava. Mix well, and place lid and keep it on the lowest flame and allow to simmer for around 5 minutes.
8. And voila! Your Szechuan Upma is ready!! 

• I have not mentioned the quantity for rava as some people like it thick, some like it more poriddgy.. 
• Technically, 3 cups water is required for 1 cup rava
• But for 2 people that quantity will be too much.
• Around 3/4 of a glass of water is perfect portion size for 1 person.
• I’d suggest to keep slowly adding the rava/ semolina and mixing vigorously until desired consistency is achieved. (Stop adding right before you think that the consistency is correct, as the rava thickens when it comes in contact with hot water)
• I also suggest to only use roasted rava/semolina for better results.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 large Potato (boiled and mashed)
• 1 large tomato, chopped
• 1/4 cup green Peas (I used frozen) 
• 1 medium Onion chopped finely
• 1/2 green Capsicum chopped finely
• 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
• 1 tsp Kashmiri Red chilli powder
• 1/2 dry Fenugreek leaves, powder it by rubbing between palms
• 1 green chili, finely chopped (if required)
• Coriander leaves, finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp lemon juice
• Around 1 cup water
• Salt as required

• 1 tbsp butter
• Coriander leaves, chopped
• 1 tbsp prepared Pav bhaji masala (not powder) 

1. In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
2. Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
3. Add salt as required. 
4. Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
5. Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well. 
6. Finally add in your tomatoes and green Peas. 
7. Sautee and finally pour lemon juice.
8. Add your mashed potato. Mix well.
9. Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required. 
10. In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
11. Serve the paav and masala with a slice of lemon and chopped onion.

• 2 tbsp Coriander seeds
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 1 cardamom pod 
• 2 cloves
• 2 Bay leaves 
• 2 tsp whole black pepper 
• 1 tsp fennel seeds
• 3 whole dried kashmiri chilli/ 1 normal dried chilli
• 1/2 tsp Turmeric powder 
• 1 tsp dry Mango powder/amchur powder. 

1. Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
2. Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

• If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
• The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.

• 250 gms/ 1 package of Chings Hakka Noodles
• 2 + 1 tbsp vegetable oil (1 tbsp for the final coat) 
• 3-4 garlic cloves, chopped finely
• 1/4th of an onion, thinly sliced
• 1/2 Capsicum, thinly sliced
• 9-10 French beans sliced thinly
• 1/4 pc of Cabbage sliced thin
• 1-2 green chillies, chopped finely (depending on the heat level) 
• 1/4 Chicken stock or 1 maggi chicken cube (optional) 
• 50- 100 gms Boiled and lightly shredded chicken (boil in water with salt + pepper) 
• 2 tbsp Soy sauce
• 1/4 tsp white vinegar 
• 1/4 tsp crushed black pepper
• 1/2 tsp white pepper powder (optional)
• Salt (if required)

1. In a large pot, boil water required to boil noodles. Add salt and allow to cook 80% and drain off the water and run through cold water. Finally coat with a tbsp of vegetable oil. 
2. In a deep wok, add 1 tbsp oil and Sautee the garlic for around 15 seconds and quickly add the onion and stir well. 
3. Next add in your veggies in the order - French beans, carrot, Cabbage and Capsicum and finally add your green chillies and stir well. 
4. Next add your boiled and lightly shredded chicken. 
5. Next add your soy sauce, white vinegar, and some crushed black pepper powder and add in your noodles, toss and stir fry really well. 
6. Now you may see the moisture has all dried out and the noodle might look dry, if so use my secret trick, add a tbsp of vegetable oil and stir fry well for a minute and voila your chicken Hakka noodles is ready! 
7. You may garnish with greens of spring onion. (I didn't here coz let's be honest here, I ran out of groceries🙈) 

As parents, don't we always get clueless on a hustle bustle mornin, where you have so much to do yet little time to manage for a healthy yet nutricious meals for yourself and your little ones? Well, this is your answer to all your dilemma. The perfect lunch box solution! Recently I have been binge watcing this series on NETFLIX, where Nadiya, the famous chef-baker that hosts the show says that oven is your best friend when it comes to cooking food that are delicious, yet you have no time to toil in front of the stove. How true is that?! You just prep the dish, place it in the oven, do your chores and bam! You have your meal ready! Like Nadiya says,  The sooner you realise the oven is your best friend in your kitchen, the easier your life is going to be and I second that! That is my mantra to easy cooking too. 

Ingredients:

Instructions:

1. Preheat your oven to 180 deg C.
2. In a frying pan, pour in some olive oil and sautee mushrooms along with minced garlic clove and broccoli and add your chicken cube.
3. In a hand whisk jar, crack in 3 large eggs.
4. Add in your Cajun spice/Oregano, salt, as required, and cooking cream and whisk well.
5. Into the whisked eggs, add your cooked veggies, finely chopped tomatoes, and Kiri cheese cubes (cut into small cubes).
6. Gently mix and pour in generously greased cupcake pans or muffin liners (if using muffin liners add 2 tbsp olive oil in the egg mixture).
7. Bake for 25 minutes or until the muffins are golden and come off the sides of the pan.
8. Once slightly cooled, enjoy with your morning cuppa coffee or tea.

Note : I got 12 Muffins from this quantity.