Gourmet Express

My Little Recipe Book for Busy Professionals + Gourmet Food Lovers

Non-Veg: Cheesy Shrimp Pasta

Key Ingredients:

• Pasta (any type but here I used Penne)
• Shrimp or Prawns (cleaned, deveined)
• Spinach
• Garlic Paste
• Butter
• Cream
• Red Chilli
• Diced Vegetables: Tomato, Zucchini
• Cheese
• Misc Herbs & Spices: Salt, Black Pepper, Basil + Parsley + Thyme Mix

Cooking Instructions:

1. In non-stick pan, add butter, then garlic paste, red chilli, spinach, shrimp and diced vegetables
2. Stir well until prawns and vegetables are cooked properly
3. Add boiled pasta
4. Add salt, black pepper, misc herbs for taste
5. Mix well (add water or cream if necessary)
6. Top up with cheese

Cooking Preparations:

1. Prawns: Marinated with Salt, Black Pepper, Lemon Juice, Ginger Garlic Paste, Fresh Coriander, Herbs

Marinated Prawns

2. Diced Vegetables (Spinach, Zucchini, Tomato): Spiced with salt, black pepper, lemon juice, ginger garlic paste, misc herbs

Diced Vegetables

3. Boiled Pasta: cooked until soft and tender in water, along with a pinch of salt, 1 table spoon of butter and 1/2 cup of cream for creamy texture

Boiled Pasta

Final Dish

Non-Veg: Tuna Sandwich

Ingredients:

• Canned Tuna
• Tomato
• Fresh Coriander
• Cheese Spread or Slices
• Bread Slices
• Lemon
• Ginger
• Misc Herbs & Spices: Salt, Black Pepper, Parsley / Basil / Thyme
• Optional: Mint (Pudina) Chutney or Basil Pesto

Cooking Instructions:

1. In a bowl, mix tuna chunks, diced tomato, fresh coriander leaves
2. Add salt, black pepper, lemon juice, ginger, and misc herbs for taste
3. Mix well to make tuna salad
4. Make bread sandwich with cheese, mint chutney or basil pesto (if available), and tuna salad mix
5. Grill in sandwich maker

Cooking Preparations:

Tuna Salad: mixture of chunky tuna, diced tomatoes, fresh coriander leaves, lemon, ginger, salt, black pepper, misc herbs

Tuna Salad

Final Dish:

Veg: Spinach Mushroom Pasta

Ingredients:

• Mushrooms
• Pasta
• Spinach (Palak)
• Cheese
• Cream
• Butter
• Garlic Paste
• Misc Herbs & Spices: Salt, Black Pepper, Basil / Parsley / Thyme

Cooking Instructions:

1. Boil Pasta until soft and tender, in water along with a pinch of salt, 1 spoon of butter, and 1/2 cup of cream
2. First properly clean mushrooms and then boil in salt water until tender
3. Dice mushrooms or use whole
4. In a bowl, mix diced mushrooms with spinach
5. Add salt, black pepper, garlic paste and herbs for taste
6. In a non-stick pan, add butter, then vegetables and stir well
7. Add boiled pasta
8. Add cheese and cream
9. Add water if necessary, and stir well

Cooking Preparations:

1. Boiled Pasta: cooked with salt, butter, cream and misc herbs (basil, parsley, thyme mix)

Boiled Pasta

2. Spinach + Boiled Mushrooms: marinated in salt, black pepper, garlic paste and misc herbs (optionally other vegetables like tomato, zucchini can be added as well).

Spinach + Boiled Mushrooms

3. Stir-Fry Vegetables

Stir-Fry Vegetables

Final Dish:

Veg: Spinach (Palak) Soup

Ingredients:

• Fresh Spinach Leaves
• Onion (1/2 or 1/4th depending on the quantity of spinach)
• Ginger
• Cream
• Cheese
• Butter
• Spices & Seasonings: Salt, Black Pepper, Cumin
• Optional: Fresh Mint (Pudina) & Coriander Leaves

Cooking Instructions:

1. In a mixer or juicer, add spinach leaves, onion, ginger, mint & coriander leaves, salt, black pepper, cumin, fresh cream and water
2. Grind well so that all ingredients are smooth and consistent
3. In a sauce pan, add butter and above mixture
4. Heat for 3-5 mins on low flame
5. Add water and cream if necessary for smooth creamy texture
6. Top up with shredded cheese

Veg: Spicy Hash-Brown (Breakfast)

Ingredients:

• Potatoes
• Butter or Cooking Oil
• Spices & Herbs for Seasoning: Salt, Black Pepper, Red Chilli, Paprika, Cumin (seeds or powder), Fresh Coriander Leaves

Cooking Instructions:

1. Shred Potatoes in food processor
2. In non-stick pan, add butter or cooking oil, then shredded potatoes
3. Add salt, black pepper, red paprika, cumin
4. Add fresh coriander and red chilli
5. Mix well
6. Put lid and heat on low flame for 5–7 mins till potatoes become soft

Cooking Preparations:

Shredded Potatoes

Final Dish:

Non-Veg: Chicken Biryani ( < 40 Mins)

Ingredients:

• Basmati Rice
• Chicken (preferably Boneless or Legs)
• Chicken Broth or Chicken Clear Soup
• Onion
• Tomato
• Ginger Garlic Paste
• Fresh Coriander
• Lemon
• Pure Ghee or Butter
• Cooking Oil
• Misc Spices & Seasonings: Salt, Red Paprika, Garam Masala, Turmeric, Cloves, Black Pepper (whole + powder), Cardamom (Elaichi), Cinnamon Sticks (Dalchini), Saffron (Kesar) if available

Cooking Instructions:

1. In rice cooker, add basmati rice, with plain water or chicken broth
2. Add salt, black pepper, lemon juice, freshly chopped coriander and 2–3 spoons of ghee (depending on the rice quantity)
3. Add cloves, cardamom, cinnamon and saffron (kesar) for flavor
4. Start rice cooker
5. In a sauce pan, add cooking oil, then chopped onions, tomatoes, and ginger garlic paste and fresh coriander
6. Mix well until onions are golden brown and tomatoes become soft
7. Add water or chicken broth
8. Add Spices: salt, red paprika, turmeric, garam masala for taste
9. Add boiled chicken pieces into curry
10. Heat for 2–3 mins
11. Then add the curry into rice cooker and mix well with rice
12. Put the lid on the rice cooker and cook for 10-15 mins

Cooking Preparations:

Making Chicken Broth: boil chicken in pressure cooker with salt, turmeric, red paprika, black pepper, ginger garlic paste, lemon juice and fresh coriander. Add water enough to fully immerse chicken + 2–3 cm above

Chicken Broth (Clear Soup):

Boneless Chicken (cooked in pressure cooker):

Basmati Rice in Rice Cooker: with all spices, seasonings and chicken broth

Final Dish:

Chicken Biryani

Veg: Mushroom Soup

Mushroom Soup

Ingredients:

• Mushrooms
• Fresh Cream
• Onion (1/2 or 1/4th depending on the quantity)
• Ginger
• Fresh Coriander
• Butter
• Misc Spices & Seasonings: Salt, Black Pepper
• Optional: Soy Sauce, Vinegar

Cooking Instructions:

1. Boil mushrooms in salt water until soft and tender
2. In mixer or juicer, add cooked mushrooms, fresh cream, salt, black pepper, onion, ginger, and fresh coriander
3. Mix well until the mixture is smooth and consistent
4. In sauce pan, add butter then above mixture
5. Heat on low flame for 2-3 mins
6. Add water or cream if necessary for smooth creamy texture
7. Serve hot with soy sauce and vinegar

Cooking Preparations: boiling mushrooms in water with a pinch of salt

Boiling Mushrooms

Final Dish:

Mushroom Soup

Non-Veg: Kheema Pav

Kheema Pav

Ingredients:

• Minced Chicken
• Green Peas
• Onion
• Tomato
• Ginger
• Fresh Coriander
• Bread
• Butter
• Cooking Oil
• Misc Spices: Salt, Red Paprika (Chilli Powder), Black Pepper

Cooking Instructions:

1. In frying pan, add cooking oil, chopped onions, tomatoes and ginger
2. Add minced chicken (kheema) and boiled peas
3. Add salt, red paprika, black pepper
4. Mix well
5. Add butter and fresh coriander
6. Serve with bread slices, or make kheema sandwich on sandwich grill

Final Dish:

Minced Chicken Kheema

Kheema Pav

Kheema Pav

Toasted Kheema Sandwich

Toasted Kheema Sandwich

Veg: Bread Poha (Breakfast)

Bread Poha

Ingredients:

• Bread
• Green Peas
• Fresh Coriander
• Onion
• Curry Leaves
• Green Chilli
• Lemon Juice
• Cooking Oil
• Misc Spices: Salt, Red Chilli Powder, Turmeric, Mustard Seeds

Cooking Instructions:

1. Cut bread into small pieces
2. In frying pan, add cooking oil, then mustard seeds
3. Wait for the seeds to pop
4. Add chopped onions, green chilli and curry leaves
5. Add boiled green peas, turmeric and fry well
6. Add bread crumbs
7. Mix well
8. Add salt, red chilli powder, lemon juice and coriander leaves

Cooking Preparations:

Chopped Onions, Green Chilli and Curry Leaves

Frying Vegetables

Final Dish:

Bread Poha

Veg: Paneer Toast

Paneer Toast

Ingredients:

• Paneer (Cottage Cheese)
• Green Peas
• Onion
• Tomato
• Ginger
• Fresh Coriander
• Cooking Oil
• Bread
• Misc Spices & Seasonings: Salt, Red Paprika, Black Pepper
• Optional: Tomato Ketchup, Pudina (Mint) Chutney

Cooking Instructions:

1. In frying pan, add cooking oil
2. Add chopped onions, tomatoes, ginger paste and fresh coriander
3. Add cottage cheese (Paneer) and boiled peas
4. Add salt, black pepper, red paprika for taste
5. Mix well
6. Put mixture into bread slices
7. Add Tomato Ketchup, Mint Chutney for additional taste
8. Grill on sandwich / toast maker

Cooking Preparations:

1. Chopped Vegetables

Vegetables

2. Cottage Cheese

Cottage Cheese

3. Stir-Fry Vegetables

Frying Vegetables

Mattar Paneer:

Mattar Paneer

Toasted Paneer Sandwich

Paneer Toast

Veg: Gajar Halwa / Carrot Pudding (Dessert)

Ingredients:

• Carrots
• Fresh Cream
• Milk
• Sugar (preferably brown)
• Cardamom (Elaichi)
• Saffron (Kesar)
• Pure Ghee or Unsalted Butter
• Optional: Cinnamon (Dalchini) Powder

Cooking Instructions:

1. Shred Carrots
2. In non-stick pan, add 2–3 spoons of pure ghee or unsalted butter
3. Add Carrots
4. Add Spices: Cardamom, Saffron, Cinnamon Powder (if available)
5. Add sugar, milk and fresh cream
6. Stir well
7. Cook for 10–15 mins until carrots are soft and tender

Cooking Preparations:

Shredded Carrots

Shredded Carrots with Saffron and Elaichi (Cardamom)

Final Dish:

Veg: Hakka Noodles

Ingredients:

• Egg Noodles
• Onions
• Capsicum
• Red / Yellow Pepper
• Cabbage
• Ginger
• Cooking Oil
• Spices: Salt, Black Pepper, Chilli Sauce, Soy Sauce, Vinegar

Cooking Instructions:

1. Boil Noodles in plain water, with a pinch of salt and 1 tablespoon of oil, until noodles are soft and tender
2. In non-stick pan, add cooking oil
3. Add vegetables: Onions, Cabbage, Capsicum, Red / Yellow Pepper
4. Add boiled noodles
5. Add Spices: salt, black pepper, ginger paste
6. Add Sauces: Vinegar, Soy Sauce, Red or Green Chilli Sauce
7. Stir well so spices and sauces are mixed evenly

Cooking Preparations:

1. Chopped Vegetables

Chopped Vegetables

2. Boiled Noodles

Boiled Noodles

3. Stir-Fry Vegetables

Stir-Fry Vegetables

Final Dish:

Veg Hakka Noodles

Non-Veg: Fish Curry & Rice

Ingredients:

• Fish Fillet
• Onions
• Tomatoes
• Curry Leaves
• Fresh Coriander
• Ginger Garlic Paste
• Lemon
• Cooking Oil
• Pure Ghee
• Fresh Cream
• Coconut Milk
• Rice
• Misc Herbs & Spices: Salt, Black Pepper, Garam Masala, Red Paprika, Turmeric, Cumin

Cooking Instructions:

1. Marinate fish with salt, turmeric, lemon juice, red paprika, black pepper, cumin powder
2. In a mixer, add onions, tomatoes, fresh coriander, ginger, garlic to make paste
3. In a frying pan, add cooking oil and curry leaves
4. Fry fish until golden brown on both sides
5. Add the onion + tomato + ginger + garlic paste
6. Add fresh cream and coconut milk
7. Mix well
8. Add salt, red paprika, garam masala, black pepper for taste
9. Cook rice with salt, pure ghee (butter) and coconut milk
10. Serve fish curry with rice

Cooking Preparations -

Marination of Fish:

Onion + Tomato + Fresh Coriander + Ginger + Garlic Paste

Pan Fried Fish:

Fish Curry:

Final Dish:

Veg: Dal Tadka with Peas Pulao

Ingredients:

• Rice
• Green Peas
• Dal (Lentils or Split Peas)
• Onions
• Tomatoes
• Green / Red Chilli
• Garlic Cloves
• Fresh Coriander
• Ginger + Garlic Paste
• Tamarind Paste
• Cooking Oil
• Pure Ghee (or Butter)
• Misc Herbs & Spices: Salt, Black Pepper, Red Paprika, Turmeric, Cumin, Hing (Asafetida)

Cooking Instructions:

1. To make peas pulao, cook rice in rice cooker along with green peas, cumin seeds (Jira), pure ghee (or butter) and salt
2. In a pressure cooker, add cooking oil or ghee (butter)
3. Add chopped onions, tomatoes, green chilli, fresh coriander
4. Add ginger, garlic and tamarind paste
5. Add turmeric, salt, hing, black pepper, red chilli powder
6. Mix well
7. Add dal (lentils) and sufficient water to cook the dal
8. Put the lid on and cook dal in pressure cooker for 5–10 mins
9. To make tadka: add cooking oil or butter in frying pan, then red chilli, garlic cloves and turmeric. Fry until garlics turn brown.
10. Serve dal with plain rice, jira rice or peas pulao
11. Add tadka on top of dal for additional taste

Cooking Preparations:

Chopped Vegetables

Lentils (Dal) Soaked in Water for 10–20 Mins

Peas Pulao:

Dal Tadka:

Non-Veg: Grilled Fish Stake

Ingredients:

• Fish Fillet
• Lemon Juice
• Ginger Garlic Paste
• Fresh Coriander
• For Salad: Onions, Tomato, Cucumber
• Misc Herbs & Spices: Salt, Black Pepper, Red Paprika, Turmeric, Hing (Asafoetida)

Cooking Instructions:

1. Marinate fish with salt, black pepper, red paprika, turmeric, lemon juice, ginger garlic paste and fresh coriander
2. Bake in oven, grill or in frying pan with 1 table spoon of cooking oil
3. To make salad, add sliced tomatoes, onions, cucumber in a mixing bowl
4. Add lemon juice, salt, black pepper, red paprika, fresh coriander and hing for taste
5. Mix well
6. Serve grilled fish with salad

Cooking Preparations:

Marinated Fish:

Marinated Fish

Pan Fried Fish:

Final Dish:

Non-Veg: Mutton (Lamb) Soup

Mutton Clear Soup

Ingredients:

• Fresh Lamb or Goat Meat
• Ginger Garlic Paste
• Lemon
• Fresh Coriander
• 1/2 Onion
• 1/2 tomato
• Spices: Salt, Turmeric, Black Pepper, Red Chilli Powder, Cumin Powder, Coriander Powder, Cloves, Cardamom (Elaichi)

Cooking Instructions:

1. In a mixer, make paste of onion, tomato, ginger, garlic, 2–3 sticks of cloves and cardamom
2. In pressure cooker, add clean lamb or mutton pieces
3. Add salt, turmeric, black pepper, red chilli powder, cumin powder and coriander powder
4. Add 1–2 spoons of onion, tomato, ginger, garlic paste mixture
5. Add lemon juice and fresh coriander
6. Add water enough to properly cook mutton (lamb)

Final Dish:

Mutton Soup

Non-Veg: Mutton (Lamb) Biryani

Mutton Biryani

Ingredients:

• Fresh Lamb or Mutton
• Rice (preferably Basmati)
• Cooking Oil
• Pure Ghee
• Lemon
• Ginger Garlic Paste
• 1/2 Onion
• 1/2 Tomato
• Fresh Coriander
• Spices: Salt, Turmeric, Black Pepper, Red Chilli Powder, Cumin (Jira) Powder, Coriander (Dhania) Powder, Cloves, Cardamom (Elaichi), Garam Masala

Cooking Instructions:

1. In a mixer, make paste of onion, tomato, ginger, garlic, 2–3 sticks of cloves and cardamom (Elaichi)
2. In a pressure cooker, cook lamb with salt, turmeric, lemon juice, fresh coriander, black pepper, red chilli powder, cumin powder, coriander powder, and 2 spoons of onion, tomato, ginger, garlic paste
3. In a rice cooker, add basmati rice and water
4. Add salt, turmeric, black pepper, red chilli powder, cumin powder, coriander powder and garam masala
5. Add 2–3 spoons of onion, tomato, ginger, garlic mixture as created in [1]
6. Add 1 spoon of cooking oil and 2 spoons of pure ghee (butter)
7. Add fresh coriander and lemon juice
8. When rice is partially cooked, add pieces of cooked mutton (lamb) and 1/2 bowl of mutton clear soup (water used to cook mutton) into rice
9. Serve hot

Final Dish:

Mutton Biryani

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