Confused how to cook? Tips and Recipes for Singles in the city (2024)

Also Read: Growing Your Own Food Is The Best Diet Hack For Singles

• 1/2 cup basmati rice
• 1 teaspoon ghee or oil
• 1/2 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes. Drain and set aside.
2. Heat ghee or oil in a small pot over medium heat.
3. Add cumin seeds and let them splutter.
4. Add the soaked and drained rice to the pot and sauté for a minute, ensuring the rice is well coated with the cumin-infused ghee or oil.
5. Add 1 cup of water and salt to taste. Stir gently.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it cook for about 12-15 minutes or until the rice is fully cooked and fluffy.
7. Once cooked, fluff the rice with a fork, garnish with fresh coriander leaves, and serve hot.

• 150 grams paneer (Indian cottage cheese), crumbled
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• Salt to taste
• Fresh coriander leaves for garnish

1. Heat a teaspoon of oil or ghee in a small pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Stir in turmeric powder, red chilli powder, and salt. Mix well.
6. Add crumbled paneer to the pan and mix everything together, ensuring the spices are evenly coated.
7. Cook for a few more minutes until the paneer is heated through and well combined with the spices.
8. Garnish with fresh coriander leaves and serve hot with roti or paratha.

• 1 medium-sized potato, boiled and mashed
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves
• Wheat flour for the dough
• Ghee or oil for cooking

1. In a mixing bowl, combine the mashed potato, cumin seeds, turmeric powder, red chilli powder, salt, and chopped coriander leaves. Mix well.
2. Divide the wheat flour dough into small balls.
3. Take one dough ball and roll it into a small circle. Place a spoonful of the potato filling in the centre of the circle.
4. Bring the edges of the dough together and seal the filling inside. Flatten it gently.
5. Roll out the stuffed dough ball into a paratha, dusting it with flour if needed.
6. Heat a griddle or non-stick pan over medium heat and cook the paratha on both sides, applying ghee or oil until golden brown.
7. Repeat the process with the remaining dough balls and potato filling.
8. Serve hot with yoghurt, pickle, or any chutney of your choice.

• 2 eggs
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/2 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves for garnish
• Oil for cooking

1. Boil the eggs in a separate pot, remove the shells, and set them aside.
2. Heat oil in a small pan over medium heat.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Stir in turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add a little water to form a gravy consistency and simmer for a few minutes.
8. Cut the boiled eggs into halves or quarters and add them to the pan, gently coating them with the gravy.
9. Cook for a few more minutes until the eggs are heated through.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.

• 1 cup cooked chickpeas
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

1. Heat oil in a small pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add coriander powder, turmeric powder, red chilli powder, and salt. Mix well.
7. Add the cooked chickpeas and a little water. Stir everything together.
8. Simmer the curry for about 10-15 minutes, allowing the flavours to meld together.
9. Garnish with fresh coriander leaves and serve hot with rice or roti. Squeeze a lemon wedge over the curry before eating for an extra tangy flavour.

• 1/2 cup basmati rice
• 1 small onion, thinly sliced
• 1 small carrot, diced
• 1/4 cup green beans, chopped
• 1/4 cup green peas
• 1 teaspoon ghee or oil
• 1 teaspoon cumin seeds
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnish

1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes. Drain and set aside.
2. Heat ghee or oil in a small pot over medium heat.
3. Add cumin seeds and let them splutter.
4. Add sliced onions and sauté until they turn golden brown.
5. Add diced carrots, chopped green beans, and green peas. Sauté for a few minutes until the vegetables are slightly tender.
6. Add the soaked and drained rice to the pot. Stir gently to combine with the vegetables.
7. Add water and salt to taste. Bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and let it cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
9. Once cooked, fluff the rice with a fork, garnish with fresh coriander leaves, and serve hot

• 1/4 cup split yellow moong dal (yellow lentils)
• 1 small tomato, chopped
• 1 small onion, finely chopped
• 1 green chilli, slit
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

1. Rinse the moong dal thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. Heat a small pot over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add the chopped tomatoes, green chilli, turmeric powder, and salt. Cook until the tomatoes become soft and mushy.
5. Add the soaked moong dal and 1 cup of water. Stir well to combine.
6. Cover the pot and let it simmer for about 20-25 minutes or until the dal is cooked and creamy.
7. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.