Potato masala is a really quick, easy, and tasty recipe. You can make it in about 10 minutes if you have pre-boiled potatoes.
With just a few ingredients you will have a tasty dish in about 10 to 15 minutes.
What do you need to make this Potato Masala?
Potatoes – Any potatoes are fine, I used Russet potatoes in this recipe.
Onions – Yellow onions are my go-to onion for cooking.
Ginger – I store my ginger in the freezer, as it lasts much longer and it’s very easy to grate or chop.
Green chilies – I do store my green chilies in the freezer too, to make them last longer.
Cilantro – Chopped cilantro leaves for garnishing
Turmeric powder – This is what gives the potato masala its brilliant yellow color!
Salt to taste
Ingredients for potato masala
For seasoning:
Oil – Any high heat oil like canola, vegetable, peanut, or olive oil.
Mustard seeds – Black mustard seeds
Split urad dal – White urad dal, split.
Curry leaves – The flavor of curry leaves is something different and gives any dish a delicious taste
This is usually eaten with Dosa ( a lentil and rice crepe), it is used as a filling for the Masala Dosa. But it is a very versatile recipe and can be eaten in many different ways.
You can eat it as a filling in a sandwich, in a chapati or a paratha like a roll. Also, it is great as a filling for samosas and puffs. You can try it with my air fryer tortilla samosas, it tastes delicious.
Microwave potatoes for around 4 minutes till cooked. This is my shortcut method to cut down cooking time. If you do not want to use the microwave you can boil potatoes on the stove top, or in a pressure cooker.
Heat oil in a pan. Add seasoning ingredients. When the mustard splutters. Add onions, chopped ginger, and green chilli. Fry for a few minutes till opaque.
Add turmeric powder and salt. Mix well.
Add the boiled potatoes with about 1 cup of the cooking water. Cover and cook for about 10 minutes.
Use a potato masher or fork to mash the potatoes. If you like it chunky you can leave a few pieces of potato unmashed. Adjust the salt.
Garnish with chopped coriander leaves.
Notes
If you do not have curry leaves or split urad dal, you can skip them. It will still be just as good.
I did not have cilantro for garnishing, so you can just leave it out like I did.
Air Fryer Salmon Fish Fry is a real favorite in my house, my kids absolutely love it.
The Air fryer is one of my favorite gadgets in the kitchen. Apart from the fact that you can fry using just a little oil, it gets the job done really fast! That’s a win in anyone’s kitchen, don’t you agree?!
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Salmon is one of the tastiest types of fish that I have ever tried. It is a firm fish that stands up well when air-fried, it does not fall apart easily.
The other options that you could try are kingfish, halibut, or Mahi-mahi. Any firm fish is best.
The marinade is a few basic spices, yogurt, ginger garlic paste, salt to taste, and lime juice.
It’s best to marinate at least for an hour, but I have even air-fried the fish immediately, and it tasted good too!
Another option is marinating and freezing the fish, so you have it on hand. You could just thaw it overnight in the refrigerator and air fry like normal.
Ingredients for marination
The marinated fish
You could leave the skin on if you got it with skin. After it’s fried, the skin peels off easily. If you like eating the skin you could do so but we prefer to take the skin off.
How to make this Air fryer Salmon Fish Fry:
Turn on the air fryer to 350 degrees (F). Drizzle some oil ( around 1 tbsp) on the marinated fish pieces. You can use olive oil, canola oil, vegetable oil, or coconut oil.
Place the fish in the air fryer basket using tongs.
Make sure you do not put more than 4 pieces of fish, so there is enough air to circulate around them. Close the air fryer.
Cook for 10 minutes, turn the fish pieces in between. Once done gently remove fish from the basket, your delicious air-fried fish is ready!
The fish is so flaky and juicy. My whole family loves this air-fried fish, it is on the menu every single week!
Salmon fish fry can be eaten just as a snack, eat it with rice and dal, eat it in a taco, pita bread, paratha, naan, etc.
My favorite is eating it with avocado salad. So delicious!
Salmon fish marinated in a spicy marinade and air fried
Course Main Course
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Ingredients
6Medium slices of salmon fish
2tbspWhole milk yogurt
1tspGinger garlic paste
Juice of 1/2 lime
Spices
1 tspkashmiri chilli powderuse extra if you like it spicy
½tspCoriander powder
¼tspTurmeric powder
1tspSaltor to taste
Instructions
Wash and pat dry the fish pieces.
Mix the rest of the ingredients for the marinade. It will be a nice red color because of the kashmiri chilli powder. Do not add water, the yogurt and lime juice is enough to mix it well.
Add this marinade to the fish pieces and mix well so all the pieces are coated well.
Cover it and keep it in the refrigerator for an hour. If you do not have time to let the marinated fish sit you can fry it immediately too.
When ready to fry, drizzle about 1 tbsp oil all over the fish. Mix it. Place around 3 or 4 pieces of fish in your air fryer basket. Do not over crowd the basket.
Turn on the air fryer at 350°, and let the fish cook for 10 minutes turning once in between.
Once done remove from the air fryer basket. Garnish with onion rings.
Notes
Depending on the size of the fish pieces you might need to add less or more time. Thinner slices will be done sooner than the thicker ones. Keep an eye on them so they do not burnIf you do not have an air fryer, you could still pan fry these or bake in an oven.
These 5 Healthy and Quick Breakfasts will get you going and help you be ready to slay your day! 🙂
Do you get into a breakfast rut where you have the same thing almost every day? Sometimes I do and wish that I could change it up to have something different on my menu.
After giving it some thought, I decided on this list of 5 healthy and quick breakfast options.
These are very common recipes but thought I will share the recipes I use.
Granola
Avocado Toast
Egg in the nest
Oat crepes
Quick French Toast
Granola with milk and strawberries
Avocado Toast
Egg in the nest
French toast dusted with powdered sugar
Oat Crepes with Nutella
Granola
Granola with milk and strawberries
There are millions of granola recipes out there! In an attempt to find the best one, I have been experimenting for the last few years. (yes you read right, I did say years!!)
After all the searching and a lot of experiments, I finally found the best one that has become my go-to granola recipe! Hurray! This recipe is from the blog Cookie and Kate. Thank you, Kate! My search is finally over. You can find her recipe here: http://cookieandkate.com
I follow her recipe with a few variations. The combination of nuts that I use are almonds, pecans, walnuts, and cashew nuts. Additionally, I use 1/4 cup of flaxseeds. However, I do not use any dry fruits as that is my personal preference.
Granola straight out of the oven!
The fun part about making granola is you can customize it to your own taste and make it your own. I recently made another batch and added 1/4 cup quinoa before baking, it turned out quite delicious and crunchy.
If you whip up a batch over the weekend, granola is an option any day of the week without much effort!
Enjoy it with milk and berries/bananas etc or like a parfait with yogurt and berries, or just as is!
Avocado Toast
Avocado Toast is as simple as it sounds! Toast up a slice of bread, slice or dice or mash an avocado, put it on the toast, add a little lime juice, salt, and pepper, that’s your basic avocado toast.
Make it healthier with whole grain bread!
There are so many ways to make it yummier., here are just a few options:
Add cheese slices, grated cheese
A fried egg on top
Some bacon, ham, sausages, etc
Add everything seasoning
Sliced/Pickled Jalapenos, Siracha, Hot sauce if you like it spicy
Avocado Toast with tomatoesAvocado toast with tomatoes, cheese, fried egg and onion
Egg in the nest
Egg in the nest
This one is a favorite of my kids, I guess it’s the name that makes a difference, they just find it interesting!
So easy to make and can be done in under 5 minutes.
Heat a pan on medium heat.
Make a hole in the middle of a slice of bread. ( I use a plastic medicine dispenser, it is just the right size).
Butter one side of the bread, put that side down on the pan, then butter the other side while it’s on the pan.
Crack an egg into the hole on the bread. Try to spread the egg white evenly. Season with salt and pepper. Let it cook for a few minutes. Place the bread circle that you cut out on top of the hole lightly. Gently flip the bread, and let it cook on the other side.
My kids like the egg fully cooked so I break it up to cook it faster. My personal preference is a runny yolk, I think that it’s almost like a sauce, but hey that’s just my choice!!
Your egg in the nest is ready. This too can be topped with cheese, bacon, avocado, spinach, etc
Egg in the nest with tomato, avocado and cheese
Oat Crepes
Oat Crepes with Nutella
This is an easy blender recipe with just a few ingredients, made with heart-healthy oats for the win!
Blend all together. Make crepes. It is essential to use a non-stick pan to keep your crepes from sticking to the pan. The batter is thin and the oats tend to settle, so mix it every time before you make another crepe.
Makes about 6 crepes. These are filling and tasty so you might end up doubling the recipe!
My kids love them with Nutella. So I just roll them up and it is a healthy tasty breakfast ready in no time.
Oat Crepes with Nutella
Quick French Toast
French toast dusted with powdered sugar
There are lots of recipes for french toast. However, I follow my Mom’s recipe that she used to make for us when we were kids. It is a very basic recipe and can be whipped up any time not just for breakfast.
A childhood memory of mine which I remember is coming home from school in the afternoon and my Mom would have made french toast for us, we could smell it as we opened our front gate to get to our house! Those are really happy memories that I will cherish forever. Thank you, Mom!
Firstly In a shallow bowl, beat one egg with a fork till frothy, then add 2 tablespoons sugar, 1 tsp of vanilla extract, and finally around 3/4th cup of milk. Beat the mixture until it’s mixed.
Dip your bread slices in this mixture and fry on a preheated pan with a little butter or ghee. Fry on both sides till sugar has caramelized and it’s nice and brown, be careful not to burn it.
Dust with powdered sugar. Serve hot.
Options that it can be eaten with are strawberries, maple syrup, honey, bananas, blueberries, etc.
Hope you enjoyed reading about these 5 Healthy and Quick Breakfasts. Let me know if you try any of them and if you enjoy them, I would be thrilled to hear from you!
This is just a basic Quick Chicken and Egg Noodles recipe, very simple to make, and really tasty. It is a favorite of my kids. They ask for it almost every week!
Basic Ingredients required for Quick Chicken and Egg Noodles:
Noodles:
What kind of noodles to use?
The best kind of noodle to use is thin spaghetti, I have also used regular spaghetti, egg noodles, and even linguine but I always go back to thin spaghetti. Of course for authentic Chinese noodles, egg noodles are preferred. An important thing to remember is not to overcook them. I follow the directions on the box for ‘al dente’.
Vegetables needed:
You can use up whatever vegetables you have on hand. Carrots, cabbage, broccoli, peas, bell peppers, corn, or green beans can be used.
I used carrots, broccoli, green bell pepper, and cabbage in this recipe. Cutting and prepping the vegetables in the same size helps them cook evenly, you want them to still be crunchy in the end.
Other than the above vegetables, you will need spring onions or scallions and chopped garlic.
Chicken:
Which cut of Chicken is best?
You could use chicken breasts, thighs, or tenders. My personal preference is chicken thighs as the thigh meat is more tender and remains juicy after cooking. The chicken breast and tenders usually become a bit dry when cooked.
Other ingredients:
Eggs, Soya Sauce, Oil, Salt and Pepper to taste, Chicken stock cube(optional)
How do you make these Quick Chicken and Egg Noodles?
Cut up the chicken into bite-sized pieces using kitchen scissors. After that marinate it in salt, pepper, and soya sauce. I do that just before I start prepping the veggies, so it has about 10 to 15 minutes to marinate. Once the chicken is cooked, save it along with its juices to add later once the noodles and vegetables are done.
Keep all the ingredients ready, once your wok or Non-stick wok is hot, it just takes 5 minutes for the noodles to be done. The vegetables just need a couple of minutes to cook, be careful not to overcook them, they still need to be crunchy.
The egg can be scrambled and added in the end.
If you are vegetarian, just substitute tofu/paneer for the chicken or just go with only vegetables.
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2scallionschopped, green parts saved for garnishing.
2garlic cloveschopped
3tbsp soya sauce
2eggsscrambled
Salt and pepper to taste
For marinating chicken
1chicken thighcut into small pieces
1tbspsoya sauce
Salt and pepper to taste
Instructions
Cook sphagetti till al dente and set aside. Drizzle with a little olive oil and mix it with a fork so the noodles do not stick to each other.
Marinate chicken with soya sauce, salt and pepper.
Prep all the vegetables. Chop up scallions and garlic. Cut vegetables into sticks as shown in picture.
Heat up a wide pan on high heat. Keep all your ingredients ready.
Add marinated chicken and cook. It will cook fast as the pieces are small. Take out the chicken and set aside.
Add the scallions and garlic, stir it and immediately add the veggies, Season with salt and pepper. Dont cook too long, as they still have to be crispy.
Add noodles, soya sauce and mix everything. Add in chicken pieces. Scramble 2 eggs and add them in. Mix and switch off.
Garnish with the chopped scallions.
Notes
You can make this vegetarian by excluding chicken and eggs.
You can add vegetable or chicken soup cubes to add even more flavor to your noodles.
The entire process from the time you heat the oil till you're done should just take 5 minutes as your cooking on high heat.
If you haven’t tried this internet phenomenon yet you definitely have to!!
I could not believe it until I tried it for myself! You get soft naan in no time without much work and the best part is NO yeast!!
It is a definite yes in my kitchen!! I make this at least once a week and my kids love it.
You can eat it with your favorite curry dish, as a wrap, or even make a naan pizza! Whichever way you decide to eat it, it is delicious!
Update: I wanted to share a picture of 2 ingredient Naan pizza made by my nephew Ethan!
2 ingredient Naan Pizza By Ethan Mudartha
This 2 ingredient dough recipe is very popular. When I first came across it I wondered if with just 2 ingredients this was possible or was it just a hoax?!
You just need 2 ingredients as you would have guessed;)
1 and 3/4 cups Self-raising flour ( don’t worry if you don’t have this, you can make it by combining 2 cups flour, 1 tbsp baking powder & 1 tsp Salt) just take away 1/4 cup and use the rest.
And
1 cup Non-fat Greek Yogurt
Add 1 tsp salt to taste and any seasonings that you like. Some great options are Chilli flakes, Garlic powder, onion powder, Kasoori methi( dried fenugreek leaves)
How do you make it?
Just combine the two and you have your dough., mix with a wooden spoon, and then knead with your hands to make a dough, it does not have to be a very smooth dough. You don’t even have to wait for it to rise like a yeast dough. Just roll out your naan bread and cook them on a hot pan. You can use a cast iron pan that retains heat very well and cooks the naan evenly. A non-stick pan can be used as well, but I recommend a cast iron pan for even cooking.
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Divide the dough into 8 equal pieces, giving you 8 good-sized naans. I have even divided the dough into 16 pieces and made mini naans! Use a rolling pin to roll out the naans about 1/4 of an inch thick.
After cooking the naans you can brush them with butter, chopped garlic, cilantro, etc to give it even more flavor.
