Wednesday 24 / April / 2024
EASY VEGGIE BURRITOS
Veggie burritos are tortillas packed with a kidney beans and a healthy, Mexican delight that can be made easily.
Ingredient
• 1 and half cups red kidney beans, boiled and mashed
• 1tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• 1 tsp tabasco sauce
• 1/2 lime
• 1/2 onion, chopped
• 1/2 cabbage, chopped
• Handful of coriander leaves
• 4 corn tortillas
• Salt and pepper as per taste
• 4tbsp salsa sauce (readymade)
Preparation
• In a pan, add olive oil and heat for a few seconds.
• Add kidney beans and season with salt and pepper, cumin powder and chilli powder.
• Let the beans cook in the spices for about 3- 4 minutes.
• Then add tabasco sauce and squeeze in half a lime to it for flavouring.
• In a plate take 1 corn tortilla, add 2 tbps kidney beans mixture topped with salsa sauce, some cabbage, some onion and few coriander leaves and roll it up.
• Repeat the process for the other three tortillas.
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BAKED HONEY MUSTARD CHICKEN
Chicken baked in a zesty honey mustard sauce that comes together in a jiffy.
Ingredients
• 4 boneless skinless chicken breasts
• 1/2 cup honey
• 1/2 cup yellow mustard sauce
• 1/2 teaspoon dry mixed herbs
• salt and pepper to taste
• 1/2 teaspoon fresh garlic minced
Preparation
• Preheat oven to 350 degrees and lightly grease a baking dish.
• In a bowl whisk together honey, mustard, mixed herbs, salt and pepper as per taste and garlic.
• Toss chicken in the sauce to coat and place in an ovenproof dish. Pour remaining sauce over the chicken.
• Bake for 30 minutes in a preheated oven at 180 C for 10 minutes, then turn chicken over and bake another 10 minutes or until cooked through.
• Serve with steamed vegetables of your choice.
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EGG FRIED RICE
This egg fried rice recipe is easy and delicious and perfect for a quick lunch or dinner.
Ingredients
• 3 eggs
• Salt to taste
• 1 tbsp oil
• 2 tbsp finely chopped green bell pepper
• 2 tbsp finely chopped carrots
• 2 tbsp finely chopped spring onion green
• 1 tsp fresh garlic minced
• 1 cup rice
• 1 tsp finely chopped green chillies
• 1/2 tsp white pepper powder
• 1 tsp soya sauce
• 1 tsp vinegar
Preparation
• Cook one cup of rice with 2 cups of water and a pinch of salt until it is done.
• Use the absorption method of cooking the same. Spread the rice on a plate.
• Allow it to cool.
• In a bowl, whisk eggs and season with salt and pepper as per taste.
• Take a wok, heat oil and add the beaten eggs.
• Let them cook for few minutes.
• Scramble the eggs completely and cook until they are perfectly done.
• To this add the vegetables.Stir fry on high heat.
• Add the garlic and green chillies and saute well till the rawness goes.
• Now add the cooked rice and saute again for 2-3 minutes on high flame.
• Add the white pepper powder and toss.
• Saute for 3-4 minutes on medium flame.Add soya sauce and vinegar and mix well.
• Saute again for 2 minutes, till the sauce coats the rice and the vegetables completely.
• Serve the rice hot garnished with spring onion greens.
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AGLIO E OLIO PASTA
A classic Italian pasta dish that’s full of flavour and taste and needs just basic ingredients and hardly any time!
Ingredient
• Water for boiling
• 1/2 packet spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1/2 teaspoon crushed red
pepper flakes
• 1/2 teaspoon salt or to taste
• 1 spring fresh parsley leaves only, roughly chopped
• 2 tablespoons grated
Parmesan cheese
Preparation
• Bring a pot of water to boil. Cook the spaghetti according to the package instructions. Drain and set aside.
• Heat a pan on medium heat and add the olive oil. Once hot, add garlic and saute for a few seconds. Add the spaghetti and season with chilli flakes and salt.
• Stir to combine well.
• Add the parsley into this. Turn off the flame.
• Serve hot with garlic bread.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’
