Healthy sandwich

 

Ingredients

For the herb mayo

▢1/3 cup mayonnaise

▢¼ cup fresh herbs of your choice (basil, parsley, chives)

▢squeeze of lemon juice

▢salt and pepper to taste

For the sandwich

▢4 slices wholegrain bread

▢sliced tomato

▢sliced cucumber

▢sliced red onion

▢julienned carrot

▢lettuce / arugula / baby spinach

▢sliced cheese (optional)

Instructions

Combine all the mayo ingredients and blend with an immersion blender until smooth. Alternatively, use a blender or food processor.

To assemble the sandwich, spread a generous dollop of the mayo onto each slice of bread and top with the vegetables and cheese. Sandwich, slice and serve.

Source: Simply Delicious

Chicken Curry AI (simplified)

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⏱️ Simplified Home-Style Chicken Curry (Quick Murgh Salan)

This recipe is built for speed without sacrificing key flavors.

🍽️ Ingredients

Component	Ingredient	Quantity	Notes
Chicken	Bone-in, skinless chicken (curry cut is ideal)	2 lbs (1 kg)	Rinse and pat dry.
Fat	Neutral cooking oil	3 tbsp
Aromatics	Finely chopped yellow or red onions	1 cup	Chop finely for faster cooking.
Spice Paste	Ginger-Garlic Paste	2 tbsp total	Use a store-bought version.
Aromatics	Green chilies, slit	1-2	Adjust to taste.
Base	Chopped or pureed tomatoes	1/2 cup
Dairy	Plain Yogurt, whisked (optional)	1/4 cup	Adds richness and tang.
Liquid	Warm water	1 cup

Spice Type	Spice	Quantity	Notes
Whole Spices (Tadka)	Cumin seeds (jeera)	1 tsp	The most critical whole spice for flavor.
	Bay leaves	2
Ground Spices	Turmeric powder (haldi)	1/2 tsp
	Coriander powder (dhania)	1 tbsp
	Cumin powder (jeera)	1 tsp
	Kashmiri Chili Powder (or Paprika + pinch of Cayenne)	1 tsp	For color and mild heat.
	Salt	1 tsp (or to taste)
	Garam Masala powder	1 tsp	Used at the end.
Garnish	Fresh cilantro, chopped	2 tbsp

👩‍🍳 Simplified Instructions

1. Sauté Aromatics and Bloom Spices

• Heat the oil in a pot or Dutch oven over medium-high heat.

• Add the cumin seeds and bay leaves. Fry for about 30 seconds until fragrant.

• Add the onions and a pinch of salt. Cook for 8-10 minutes, stirring until they are deep golden brown and soft. This is the most important flavor step!

• Add 2 tbsp of ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.

• Add all the ground spices (Turmeric, Coriander, Cumin, Chili Powder, and Salt) except the Garam Masala. Stir and "bloom" for 30 seconds. Splash in a little water if they start to burn.

2. Cook the Base and Chicken

• Add the tomatoes and cook for about 5 minutes until the oil starts to separate.

• (Optional Step) Reduce heat to low, stir in the whisked yogurt until fully incorporated, and cook for 2 minutes.

• Add the chicken pieces. Increase the heat to medium-high and sauté for 5-7 minutes until the chicken is well-coated and slightly seared.

3. Simmer and Finish

• Pour in 1 cup of warm water. Bring to a boil, then immediately reduce the heat to low.

• Cover and simmer for 20 minutes, or until the chicken is tender.

• Uncover, stir in the Garam Masala powder, and taste to adjust salt.

• Turn off the heat, garnish with fresh cilantro, and let it rest for 5 minutes before serving.

Chicken Curry AI

Ingredients

For the Chicken (Marinade is Optional but Recommended)

• 1 kg bone-in, skinless chicken pieces (thighs, drumsticks, or "curry cut" pieces are best)
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tsp ginger-garlic paste (or minced)
• 1 tbsp lemon juice (optional)

For the Curry Base (Masala)

• 3 tbsp neutral cooking oil (or mustard oil for a more traditional "dhaba" flavor)
• 1 cup finely chopped yellow or red onions
• 1 tbsp ginger-garlic paste (fresh is always better)
• 1-2 green chilies, slit lengthwise (adjust to heat preference)
• 1/2 cup chopped or pureed tomatoes (fresh or canned crushed)
• 1/2 cup plain yogurt or Greek yogurt (whisked until smooth) - Optional, for a richer, tangier gravy
• 1 - 1.5 cups warm water, as needed

Whole Spices (Tadka)

• 1 tsp cumin seeds (jeera)
• 2 bay leaves
• 3-4 green cardamom pods, lightly crushed
• 2-3 cloves
• 1 small stick of cinnamon (about 1 inch)
• 4-5 whole black peppercorns

Ground Spices

• 1/2 tsp turmeric powder (haldi)
• 1 tbsp coriander powder (dhania)
• 1 tsp cumin powder (jeera)
• 1 tsp Kashmiri red chili powder (for color and mild heat) OR 1/2 tsp cayenne pepper (for heat)
• 1 tsp salt (or to taste)
• 1 tsp garam masala powder (added at the end)

For Garnish

2 tbsp fresh coriander, chopped

👩‍🍳 Instructions

1. Marinate the Chicken (15-30 mins)

In a bowl, combine the chicken pieces with 1 tsp salt, 1/2 tsp turmeric, 1 tsp ginger-garlic paste, and lemon juice (if using).

Mix well and set aside while you prepare the curry base.

2. Prepare the Whole Spices (Tadka)

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Once the oil is hot, add the whole spices (cumin seeds, bay leaves, cardamom, cloves, peppercorns, and cinnamon).

Fry for about 30 seconds until the cumin seeds splutter and the whole spices become very fragrant. Be careful not to burn them.

3. Brown the Onions

Add the finely chopped onions to the pot along with a pinch of salt.

Reduce the heat to medium and sauté the onions slowly. This is a crucial step! Continue to cook, stirring frequently, for 10-15 minutes until the onions are deep golden brown and soft. This gives the curry its characteristic rich color and sweetness.

4. Build the Masala Base

Add the remaining 1 tbsp of ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.

Add the ground spices (coriander powder, cumin powder, Kashmiri chili/cayenne, and the remaining salt). Do not add the Garam Masala yet.

Stir the spices quickly for about 30 seconds to "bloom" them in the hot oil. If the spices start to stick, splash in a tablespoon of water to prevent burning.

5. Cook the Tomatoes and Yogurt

Add the chopped/pureed tomatoes. Cook on medium heat, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the mixture (about 5-7 minutes).

If using yogurt, turn the heat to very low. Stir in the whisked yogurt one tablespoon at a time. Cook for another 2-3 minutes, stirring constantly to prevent it from splitting.

6. Cook the Chicken

Add the marinated chicken pieces to the masala base.

Increase the heat to medium-high and sauté the chicken for 5-7 minutes until it is seared and coated completely with the spice paste. This process is called bhunai and locks in flavor.

7. Simmer and Finish

Pour in 1 - 1.5 cups of warm water to achieve your desired gravy consistency (start with less, you can always add more).

Bring the curry to a boil, then immediately reduce the heat to low.

Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through. Stir once or twice during the simmer.

Once cooked, uncover and stir in the 1 tsp of garam masala powder.

Taste and adjust the salt if necessary.

Turn off the heat, garnish generously with fresh cilantro, cover for 5 minutes to let the flavors meld, and then serve.

Noodles with pork stir fry

 

Ingredients

• Shaosin wine
• Soy sauce
• Sesame oil
• Neutral oil for frying
• Ginger
• Garlic
• Sichuan peppercorns
• 450 grams ground pork
• Chili bean paste
• Rice wine vinegar
• Egg noodles
• A bunch of scallions
• Sesame seeds

Steps

Marinate pork in wine, soy sauce and sesame oil

Heat oil and fry chopped ginger, then add garlic and Sichuan peppercorns

Add mince and brown

Add chili bean paste and vinegar

Add in cooked egg noodles

Plate and top with scallions and sesame seeds

Noodles with pork mince AI

Ingredients

For the Pork and Vegetables

• 400g pork mince (ground pork)

• 200g dried noodles (e.g., egg noodles, rice noodles, or flat rice noodles)

• 1 tbsp neutral cooking oil (like vegetable or canola oil)

• 1 onion, sliced or cut into wedges

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced or grated

• 200g mixed vegetables (e.g., sliced carrots, bell peppers, broccoli florets, or chopped bok choy/choy sum)

• 2 spring onions/scallions, sliced (separate white/light green parts from dark green parts)

For the Stir-Fry Sauce

• 3 tbsp soy sauce (light or all-purpose)

• 1 tbsp dark soy sauce (for color and richness, optional)

• 1 tbsp oyster sauce (optional, substitute with more soy sauce and a pinch of sugar for vegetarian/vegan)

• 1 tbsp brown sugar or honey

• 1 tsp sesame oil

• 1/2 tsp Chinese Five Spice powder (optional, but adds great aroma)

• 2 tbsp water or chicken stock

Instructions

1. Prepare Noodles and Sauce

• Cook the dry noodles according to the package instructions until al dente (slightly firm). This usually involves boiling or soaking in hot water.

• Once cooked, drain the noodles, rinse them with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.

• In a small bowl, whisk together all the Stir-Fry Sauce ingredients: soy sauce, dark soy sauce (if using), oyster sauce (if using), sugar/honey, sesame oil, Five Spice (if using), and water/stock. Set aside.

2. Cook the Pork

• Heat the cooking oil in a wok or large frying pan over medium-high heat.

• Add the pork mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.

• Drain off any excess fat from the pan.

• Add the garlic and ginger, and the white/light green parts of the spring onions. Stir-fry for about 1 minute until fragrant.

3. Stir-Fry Vegetables

• Add the harder vegetables (like onion, carrots, broccoli) to the pan and stir-fry for 2-3 minutes until they start to soften but still have a bite (tender-crisp).

• If using softer greens like bok choy leaves, add them now and stir-fry for 1 more minute until wilted.

4. Combine and Serve

• Pour the Stir-Fry Sauce into the pan with the pork and vegetables. Bring to a quick simmer and cook for about 1 minute until the sauce thickens slightly and coats everything.

• Add the cooked noodles to the pan. Use tongs to toss everything together until the noodles are well-coated in the sauce and heated through.

• Remove from the heat and stir in the reserved dark green parts of the spring onions.

• Serve immediately!

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Pro Tip

• You can easily adjust the heat by adding a pinch of chili flakes to the sauce or a drizzle of chili oil right before serving.

Meat balls Air fryer

 

Ingredients

• 680 gr ground beef
• 1 cup bread crumbs
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic minced
• 2 large eggs beaten
• 1/4 cup milk or water

Instructions

1. Preheat the air fryer to 190C/375F.
2. In a mixing bowl, add all the ingredients and mix well.
3. Using lightly wet hands, shape the mixture into 24 meatballs. 
4. Grease the air fryer basket and place a single layer of meatballs on the base. 
5. Air fry for 10-12 minutes or until they reach an internal temperature of 165F.
6. Let the meatballs rest for 5 minutes before serving.

Notes

TO STORE: Put leftovers in an airtight container and store them in the refrigerator for 3-4 days. 

TO FREEZE: In freezer safe container, meatballs can be frozen for up to 3 months. 

TO REHEAT: Reheat them in the air fryer or microwave until warm enough to serve. 

When referring to cooked meatballs, they only need 5 minutes in the air fryer at 190C/375F. Give them a shake halfway through so all sides heat up nicely.

Source: The Big Man's World

The Best Bolognese Sauce in 30 min

 

The Best 30-Minute Fresh Bolognese (No Wine, No Cans)

This recipe is built around using ripe, flavorful fresh tomatoes and milk (a traditional Bolognese ingredient) to create a rich, creamy sauce that's ready in a flash.

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Ingredients

• 500g beef mince
• 5-6 medium Fresh Tomatoes
• 700g  Very ripe, juicy tomatoes are key. Roughly chop them.
• 2 tbsp Tomato Paste
• 2 tbsp Crucial for concentrated tomato flavor quickly.
• Onion 1 medium Finely diced.
• Carrot 1 medium Finely grated or minced to cook fast.
• Celery 1 stalk Finely grated or minced to cook fast.
• Garlic 3 cloves Minced.
• Whole Milk ½ cup (120ml) Tenderizes the meat and adds richness.
• Beef Broth / Stock ½ cup (120ml) Use liquid stock, not a bouillon cube.
• Fresh Basil & Oregano 1 tbsp each Finely chopped.
• Olive Oil 2 tbsp Extra virgin, for sautéing.
• Seasoning Salt, Black Pepper, and a pinch of Nutmeg The nutmeg is a classic Bolognese touch.

Instructions

1. Quick Prep and Sauté (5 minutes)

Mince your vegetables quickly: To save time, you can briefly pulse the onion, grated carrot, and minced celery in a food processor until very finely chopped (the soffritto).

Heat a large, wide skillet or frying pan over medium-high heat. Add the olive oil.

Add the prepared onion, carrot, and celery (soffritto). Sauté for 3-4 minutes until the vegetables are softened but not browned.

Add the minced garlic and cook for 1 minute until fragrant.

2. Brown the Meat and Add Milk (5 minutes)

Push the vegetables to the side, increase the heat to high, and add the ground meat to the pan. Season the meat generously with salt and pepper.

Brown the meat, breaking it up with a wooden spoon, for about 3 minutes.

Pour in the whole milk. Let it simmer vigorously and evaporate almost completely, stirring the meat constantly. This step is fast and key to tenderizing the meat and adding traditional richness.

3. Fresh Tomatoes and Simmer (10 minutes)

Stir in the tomato paste and cook for 1 minute to toast it.

Add the roughly chopped fresh tomatoes and the beef stock. Stir well, crushing the tomatoes further with your spoon as you do.

Add the fresh basil and oregano, the pinch of nutmeg, and a final check for salt and pepper.

Bring the sauce to a quick simmer, then reduce the heat to medium-low and let it bubble gently, uncovered, for 10 minutes. The wide pan helps the liquid evaporate quickly, thickening the sauce.