← Back to Learn to Cook
Mushroom & Potato Egg Scramble
Ingredients
- Potato: 1 medium, cubed small
- Button Mushrooms: 80–100g, sliced
- Egg: 2 fresh farm eggs
- Cherry Tomatoes: 3–4, halved
- Green Onion: 1 stalk, chopped
- Green Chili: 1, finely chopped
- Garlic: finely chopped
- Magic Masala: 1 packet
- Chilli Powder: ½ tsp
- Salt: To taste
- Oil/Ghee: 2.5 tbsp
Preparation Steps
- Crisp Potatoes: Heat oil or ghee in a pan over medium-high heat. Add small potato cubes and fry for 4–5 minutes until golden and crisp.
- Sauté Mushrooms: Add sliced button mushrooms, chopped chili, garlic, and onion. Sauté for 3–4 minutes until the mushrooms release their moisture, soften, and brown lightly.
- Season Dish: Toss in cherry tomato halves, Magic Masala, chilli powder, and salt. Stir well for 1 minute.
- Scramble Egg: Push ingredients to one side of the pan. Crack the eggs into the open side and gently scramble until softly set. Fold into the potato-mushroom mix.
- Finish & Serve: Remove from heat, squeeze fresh lemon juice over the scramble, and garnish generously with green onion tops.
One-Pan Garlic Lemon Zucchini Noodles
Ingredients
- Zucchini: 2 medium, spiralized
- Cherry Tomatoes: 1 cup, halved
- Almond Slices: 2 tbsp, toasted
- Lemon: 1, zest and juice
- Garlic: 3 cloves, minced
- Italian Herb Blend: 1 tsp
- Red Pepper Flakes: ½ tsp
- Olive Oil: 2 tbsp
- Salt & Pepper: To taste
- Parmesan Cheese (optional): For serving
- Green Onion: 1 stalk, chopped
Preparation Steps
- Heat Pan: Heat olive oil in the cast-iron skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Zucchini & Tomatoes: Add the spiralized zucchini noodles (or pre-cut ‘zoodles’) and halved cherry tomatoes to the pan. Toss and cook for 3–4 minutes until the zucchini is tender but still has a slight bite and the tomatoes start to soften.
- Season: Stir in the Italian herb blend, red pepper flakes, salt, and black pepper. Squeeze fresh lemon juice over the mixture and toss to combine. Cook for another 30 seconds.
- Garnish: Add the toasted almond slices to the skillet and toss. Remove from heat. Garnish generously with lemon zest and chopped green onion.
- Finish & Serve: Portion into bowls and serve immediately. Optionally, top with fresh grated Parmesan cheese.
Golden Citrus & Curry Leaf Pilaf
Ingredients
- Rice (Basmati or Sonamasuri): 1 cup, cooked & cooled
- Lemon: 1 large, juice and zest
- Mustard Seeds: 1 tsp
- Peanuts (Raw or Roasted): 2 tbsp
- Split Chickpeas (Chana Dal): 1 tsp (optional)
- Turmeric Powder: ½ tsp
- Green Chilies: 1–2, slit vertically
- Curry Leaves: 1 sprig
- Cilantro (Coriander): For garnish, chopped
- Salt: To taste
- Peanut Oil: 1.5 tbsp
Preparation Steps
- Prep Rice: Ensure the rice is cooked, separated, and completely cooled to avoid mushiness.
- Tempering: Heat peanut oil in a cast-iron skillet over medium heat. Add mustard seeds and let them crackle. Add peanuts and chana dal; sauté until golden.
- Aromatics: Stir in green chilies, curry leaves, and turmeric powder. Sauté for 30 seconds until fragrant.
- Add Rice: Gently fold the cooled rice into the pan. Season with salt. Mix well until the rice is evenly coated.
- Finish: Turn off the heat. Immediately stir in the fresh lemon juice and zest.
- Serve: Garnish generously with fresh cilantro and serve.
