Best Cooking Recipes in 30 mins

Monday, March 30, 2015

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 put water, sugar and milk in a broad heavy-based saucepan.
2 boil for 4 minutes.
3 add khoya and mix.
4 once the khoya dissolves in milk, remove from heat.
5 grease a thali (tin).
6 spread one layer of the khoya mixture.
7 add cocoa powder to the remaining khoya mixture and pour it in the center of the plate, allowing it to spread on its own to the outside (such that you should ultimately have the chocolate colour in the center and the colour on the outside).
8 chill in your refrigerator for a few hours or overnight until it is set.
9 garnish with edible foil and cut into pieces.
10 serve!

Total Time: 20 mins Preparation Time: 20 mins

1 in a large nonstick skillet over medium high heat, brown the turkey. add everything else except the rice and cook over low heat for 10 minutes. serve over rice.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 put the oil in a large skillet over medium high heat. when hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2 meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. move the onion to one side of the skillet and add the chicken in one layer. cook for about 2 minutes on each side. transfer to a plate.
3 add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
4 garnish with cilantro or parsley and serve with rice.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 combine first 10 ingredients, stirring with a whisk. combine vinegar mixture and asparagus; toss well.
2 to serve: cut the aspargus up into lengths and cook until tender crisp. drain. add the vinaigrette and chill. serve either chilled or at room temperature ~or~ roast the asparagus in a little olive oil for 10 minutes in a 450 oven. add the vinaigrette after 8 minutes cooking. shake the tray and cook for another 2 minutes.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 steam peas and asparagus, covered, 4 minutes or until crisp-tender. rinse pea mixture with cold water; drain. chill.
2 place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. sprinkle chicken evenly with 1/2 teaspoon salt and pepper.
3 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add 2 breast halves to pan; sauté 2 minutes on each side or until done. repeat procedure twice with remaining chicken.
4 add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. cook until reduced to 1/2 cup (about 5 minutes). remove from heat; stir in butter.
5 combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. drizzle oil mixture over pea mixture; toss gently to coat. serve pea mixture with chicken and sauce. garnish with lemon wedges.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 if using fresh spinach, unbundle and soak in a sink full of cold water.
2 swish around and drain water out of the sink.
3 repeat.
4 this is to remove sand and grit.
5 chop coarsely when ready to cook.
6 drain spinach and steam on medium heat in large pan.
7 meanwhile saute mushrooms, onion and garlic in oil on med-high heat.
8 when spinach is tender, drain all remaining water (if any water remains the dish will be too watery) and add mushroom/onions.
9 turn off heat and stir in sour cream, add salt and pepper to taste and mix well.
10 add more sour cream if you wish-- this is up to the cook.
11 serve hot and enjoy!