It’s summer, guys. And everyone loves to laze on the couch with a pouch of chips and a tall glass of lemonade. However, someone does have to get into the kitchen and churn out a meal for everyone. So, who’s going to bell the cat today? (Did you hear a din of a chorus – ‘Not me!’ – from the living room?)
When you want to spend limited time around your stove during really hot days in summer, you need to try some tricks to dish out easy-to-do recipes forwholesome, yet delicisous, dishes. The key word is ‘toss’. Yes, you need to learn how to toss your ingredients with the dexterity of a magician and the creativity of a musician, for both of which you need a sleight of hand. Here are a few culinary tricks to be played in the kitchen during summer:
1 can (200g) solid tuna
2tbsp extra virgin olive oil
1tsp minced garlic
½tsp red chilli flakes or paprika powder
½ cup sundried tomatoes – julienned
2tbsp chopped parsley
Drain out the brine/oil and empty the solid tuna onto a cutting board. Break it up with your fingers into small bits – don’t shred too much. Cook the sphagetti in a large pot of salted, boiling water. When al dente , drain and set aside.
Heat the oil in a large skillet over medium low heat for a minute. Toss in the garlic, chilli and tomatoes and cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and salt to taste. Then add the sphagetti and butter, and toss well. Serve warm or cold, garnished with parsley.
3-4 lettuce leaves – torn to pieces
1 medium sized avocado – peeled and chopped
1 cup cherry/grape tomatoes – halved
2-3 breakfast beef strips
1 grilled chicken (from store hot counter)
2tbsp olive oil
2tsp lemon juice
½tsp cracked pepper
A pinch of salt
Toast the beef strips lightly on a non-stick pan, on medium flame for a minute and set aside. Take the breast portion of the grilled chicken and slice it. You may also use the entire grilled chicken, chopped up with the bone in. Take a lage plate and place the lettuce leaves over it. Then place the grilled chicken along with the chopped avocado, tomatoes and the toasted beef strips. Drizzle the olive oil and lemon juice and sprinkle salt and cracked pepper. Serve chilled or at room temperature.
2 cans (200g each) canned chickpeas
1 cup tomato ketchup or tomato-chilli sauce
1 seasoning cube (vegetable or chicken)
1tsp ginger garlic paste
2 green chillies – slit
1 tsp garam masala (all spice)
1tbsp chopped coriander
Take a microwave-safe glass bowl, add the butter and heat for a minute. Add the ginger-garlic paste, garam masala, and seasoning cube. Mix well and heat for one more minute. Add the tomato ketchup/sauce and green chillies, and cook covered with foil for two minutes. Drain and add the chickpeas, mix well and cook for two more minutes. You may add some of the liquid drained from the chickpeas, if you need a gravy. Serve hot, garnished with chopped coriander. Enjoy with readymade, fresh and warm kubs bread.
4 KFC breaded chicken breasts (ready to eat)
½ cup mayonaise
½ cup tomato kethcup or mustard sauce
½ cup sliced jalapenos/pickles
4 buns or eight slices of wholewheat bread
For the colslaw
1 cup chopped/shredded cabage
½ cup shredded carrot
½ cup mayonaise
1tsp apple cider viegar
You can save time, if you get readymade coleslaw. To prepare, take a larg bowl, add the mayonaise, honey, and vinegar and whip to get a flowing consistency. Add the cabbage and carrot and mix well.
Now, slice the chicken pieces into flat chunks and set aside. To assemble, apply a thin coat of mayonaise on the slice of bread or bun that will be below. Place a few slices of jalapenos/pickles and heap up chunks of chicken on it. Add a generous layer of coleslaw and top with a drizzle of ketchup or mustard sauce. Place the covering slice of bread/bun. Enjoy!