QUICK To Go Shrimp Taco!

Ingredients

Shrimps (medium) - 10-12 Pieces
Spinach - 1 Cup
Asparagus (sliced 3 inch long) - 1/2 Cup
Carrot (Cut into 1/2 inch circles) - 1
Avocado (thin sliced) - 1
Wheat Tortilla - 6 to 7
Oil - 1 Tbsp
Cottage cheese (Optinal)
Lettuce (Optional)

Spices (As per your taste)

Black Pepper Corns (Crushed)
Paprika Powder
Turmeric (Totally Optional) - 1/2 Tsp
Himalayan Salt/regular salt

Procedure (Filling)

• Take a heavy bottom pan and heat oil in it
• Once the oil is hot, throw in the shrimps and sprinkle crushed black pepper+Paprika powder+Salt and Turmeric (I add it always for its benefits, you do not need to if you don't want to)  
• Fry the shrimps for 4 to 5 minutes or until they are cooked (shrimps cook very fast, so avoid over cooking)
• Take out the shrimps and in the leftover oil add in the Asparagus, carrots and cook for 2 to 3 minutes at medium flame by covering with the lid
• Now the carrot and asparagus are half cooked, add in the spinach and cover it and cook for 5 minutes at medium flame 
• Open the lid and mix in the fried shrimps

You can cook this in advance and store it in a refrigerator to use it for your TO GO Taco   

To Go Taco Making

• Take wheat tortilla (you can use any tortilla of your choice) and roast it for 1 minute (roast it longer if you want crispy Taco)
• Fill the tortilla with shrimp filling and top it with sliced Avocado and cottage cheese or Lettuce (chopped) of your choice

ENJOY!!!

Chicken Caesar Salad With Honey Roasted Peanuts - My Healthy Dinner Plate

Ingredients

1. Iceberg Lettuce - 3 Cups
2. Chicken (Breast Meat) - 150 grams
3. Redchili Powder (Optional)- 1Tsp
4. Black Pepper Powder - 1Tsp
5. Turmeric Powder (Totally Optional) - A pinch
6. Meyo light - 1Tbsp
7. Honey Roasted Peanuts - 1/4th Cup 
8. Oil - 1Tsp
9. Lemon Juice - Few Drops
10. Salt to Taste

Procedure

• Chop-Chop the Iceberg lettuce into big 2 to 3 inch chunks
• Wash and pat-dry the chicken breast and cut it into bite size cubes 
• Sprinkle black pepper powder, red chili flakes/powder, and salt. Mix very well
• Now heat oil in a non-stick tawa/pan and put the chicken cubes and stir fry them on high flame for 5 to 6 minutes (or until they are brown on all sides and cooked well)
• Take a Big bowl and throw in the lettuce and chicken pieces and give it a gentle mix
• Now add in Meyo light along with few drops of lemon juice and mix very well until all the lettuce and chicken pieces are coated
• Garnish with honey roasted peanuts... 

For Toasted Bread Slice

• Take some butter and minced garlic in a bowl and give it a good mix
• Spread this on to the bread slice and toast it in a toaster for a crunchier outer and soft inside
• Cut some avocado to add in to your platter of healthy food

Enjoyyyyyyyy!!!

PS: I added turmeric for its benefits and because I like turmeric in my food. You do not need to add it because generally caesar salad never has turmeric in it. Also, as this is my version, I did use the honey roasted peanuts to give the salad an extra crunch. You are very much welcome to add bread croutons as well...

Super Easy Spinach-Ricotta Stuffed Chicken Recipe!

Ingredients

Chicken Breast Pieces - 4
Ricotta Cheese - 1/2 Cup
Spinach (Chopped) - 1/2 Cup
Oregano Flakes - 1Tsp
Chili Flakes - 1Tsp
Black Pepper Powder - 1 to 2 Tsp
Teriyaki Sauce -  1 Tbsp
Butter - 2 Tbsp

Procedure

• Take a bowl and mix ricotta cheese, spinach, Oregano, and chili flakes. 
• Give it a good mix and keep aside

• Take the washed chicken breast pieces and place it on to a plastic wrap and cover it with another plastic wrap 
• With the help of food hammer flatten them (If you do not have hammer, just use the back of some heavy big size spoon)
• Sprinkle Black pepper powder and salt on to the hammered chicken pieces 
• Take a spoon-full of the spinach and ricotta mixture and put it on one side of the chicken piece (see the image)
• Now roll the chicken breast into a cylinder 

Baking Or Frying

• Take Teriyaki sauce and butter (soft/melted) in two separate bowl
• With the help of food brush apply butter and teriyaki sauce on the rolled stuffed chicken breast (See the image) 
• Now bake them at 400 degree F or 200 degree Celsius for 20 minutes
• If you want to fry them then just take some butter in a non-stick pan and heat it
• Once, hot put the stuffed chicken pieces into the pan and fry them on low flame by covering with a lid for 15 to 20 minutes

PS: You can make these stuffed chicken rolls in advance and store them in the refrigerator to use it later. Just remember to roll them inside a foil paper

 Enjoy this delicious meal with your friends and family and share your experience with me :)

Potato(Aaloo) Stuffed Tawa Naan!

Ingredients

1. Russet Potato - 2 Medium Size 
2. All-Purpose Flour - 2 Cups
3. Baking Powder - 1Tsp
4. Red Chili Powder - 1Tsp
5. Coriander Leaves (Chopped) - 1Tbsp
6. Salt - 1Tsp
7. Butter - 1Tbsp
8. Warm Water - 1 Cup

Procedure

Preparing the Filling

• Boil the potato, peel them and mash them with the help of potato masher or your palm
• To the mashed potato add chopped coriander leaves, red chili powder, salt and mix it very well
• Keep this aside and lets start working on the dough making for the naan

Preparing the Naan Dough

• Take a bowl and add in all-purpose flour and baking soda. Give it a good mix
• Now add warm water and make a sticky dough 
• Slowly add in the butter and start kneading softly (this will help incorporate the butter into the naan dough)
• After kneading for a minute, you will notice that your dough is no more sticking to your palm 
• Keep the dough aside for 15 minutes 

Making the Tawa Naan

• Take out the dough and make balls out of the dough and keep it covered with a wet towel
• Take one dough ball at a time and flatten it with the help of your thumb and index finger and create a well in the dough ball
• Now take a spoon full of potato mixture and put it inside the dough-well that you just made and seal it 
• Roll the dough balls into thick OVAL shaped Naan
• Heat the iron tawa on a high flame for few minutes
• Take little bit of water in your palm and apply on one side of the Naan. Do it 2 to 3 times until water is being applied all over 
• Now remove the Naan from the rolling board and put the wet side on the hot TAWA. This will help the Naan to stick to the tawa. Let it cook on one side for a minute or until you see it bubbles up
• Now hold the tawa upside down on the flame and let the Naan cook on medium flame for a minutes or until it is done

Remove the Naan from Tawa once they are done and enjoy it with Boondi Raita and some Pickle!!

Bengali Begun Bhaja With A Twist (Made with just 1 Spoon Of Oil)

Ingredients

Jumbo Eggplants/Begun - 1 

Turmeric Powder - 1Tsp

Red Chili Powder (Optional) - 1Tsp

Fine Sugar (Optional) - 1/2 Tsp

Salt - 1Tsp

Oil (ONLY MUSTARD OIL PLEASE) - 1Tbsp

Procedure

• Wash and cut the eggplant into 1 Inch Thick circles (Pat them dry if needed)
• In a plate mix turmeric powder+red chili powder+sugar+salt together 
• Take each slice of the eggplant (aka Begun) and rub this mixture on them (AHHH... YOU BONGS KNOW IT ALREADY... Do that thingy :P )

It will look something like this after application of the mixture

Now with the help of brush apply oil on to the eggplant slices (just look what i am doing here)

BAKING - Yes we are going to bake them....

• Line the eggplant slices on to a baking tray and bake them at 350 degree F (170 degree Celsius) for 15 minutes and then turn them and bake them again for 25 minutes or until your BONG SOUL is satisfied with the color and texture...

PS: Yes it takes time... and if you are looking for quick fix than healthy alternative... you are welcome to go ahead and deep fry them... You are the Queen/King of your kitchen afterall :) 

Homemade Marinara/Pizza Sauce!

Ingredients

1. Tomatoes (Large) - 7 in number (6 Cups when coarsely blended)
2. Olive Oil - 2 Tbsp
3. Garlic (Minced) - 2 Tbsp
4. Oregano flakes - 1 Tbsp
5. Parsley Flakes (Optional) - 1Tsp
6. Chili Flakes - 1Tsp
7. Bay leaves - 2 Small 
8. Brown Sugar - 1Tsp
9. Salt - 2 Tsp

Procedure

• Wash the tomatoes and put a cross on top (see the image)

• Boil 5 to 6 cups of water in a deep container and put the tomatoes in the boiling water and cook for 5 minutes (the skin will start to come off)
• Take them out and peel off the skin 

• Mash the tomatoes with the help of potato masher (do not use blender because we need chunky pieces of tomatoes in the sauce) 

• Now Take a heave bottom deep sauce pan and heat the olive oil in it for a minute
• Once hot, put the minced garlic and bay leaves and cook it only for a minute (we are NOTgoing to brown fry the garlic)
• Now put the mashed tomatoes into the container and stir it thorughly
• At this moment thrown in the Sugar, Salt, Chili Flakes, Oregano Flakes and Parsley flakes and cover the lid and cook the entire mixture for 30 minutes at low to medium flame
• After 30 minutes, open the lid and give the sauce a good mix 
• Now cook the sauce for another 15 minutes at high flame (Or until you see oil floating on the surface and the sauce have become thick in consistency)

At this point your marinara/pizza sauce is done. Completely cool it and store it in a glass container/mason Jar inside your fridge for up to a month!!

Breakfast Pancakes - Oh So Yummy!

Ingredients

All-Purpose Flour - 1.5 Cup
Sugar - 3 Tbsp (You can add more sugar if you like your pancakes very sweet)
Baking Powder - 1Tsp
Salt - 1/2 Tsp
Eggs - 2
Melted Butter - 1/4th Cup
Buttermilk - 1/2 Cup
Oil Spray for cooking

Procedure

• In a big bowl, shift in the all-purpose flour+baking powder+salt and keep it aside. Your dry ingredients is ready
• Separate egg yolk and egg whites
• In another bowl, mix the egg whites+buttermilk+sugar together 
• Now add in the melted butter and egg yolk into this mixture and mix well. Your wet ingredients is now ready
• Add your dry ingredients into your wet ingredients and mix very well with the help of a spatula 
• The consistency should be like of a cake batter type
• Cover and let the pancake mixture rest for 15 minutes before you start making them

Making the Pancakes

• Spray oil on to a skillet 
• Take a spoon full of the pancake mixture and put it on the hot skillet
• Cook on one side for 2 minutes (or until bubble starts to appear on top)
• Turn the pancakes upside-down and cook for 2 more minutes on another side (or until they have brown crust)
• Take them out in a serving plate and stack them on top of each other
• Pour on generous amount of chocolate syrup/maple syrup/honey along with a dollop of sour cream and serve it hot

Oh this is the best breakfast one can imagine!! Enjoyyyyyyy :)

New York Style Cheese Cake!

Ingredients

For Crust:

1. Oreo Cookie Crumbs - 1 1/2 Cups
2. Butter (melted) - 8 Tbsp (1 stick)

For Filling:

1. Cream Cheese (softened) - 1 Cup
2. Fine Granulated Sugar - 1 1/4 cup
3. Vanilla Extract - 2 Tsp
4. Lemon juice - 2 Tbsp
5. Eggs - 4 
6. Corn Flour/All-purpose Flour - 1 Tbsp

Procedure

• Take a spring foam baking pan and cover it with aluminium foil

• In a bowl, mix the Oreo cookie crumbs and butter and then put the mixture inside the baking pan and press it with the help a spoon or hand.
• Keep it aside!

• Now in a big mixing bowl add in the cream cheese and sugar + Lemon juice and thoroughly mix the whole mixture into thick paste kind of a consistency
• Start adding egg one-by-one and mix it as you go along
• Now add in the Flour + Vanilla extract and give it a good mix 
• Transfer this mixture into the Oreo crust lined baking pan of yours

Baking The Cheesecake:

• Preheat the oven to 370 degree F or 180 degree Celsius
• Take a baking pan and fill it with water (put this pan in the lower rack of your oven)
• On the top rack of your oven place the baking pan 
• Reduce the temperature of your oven to 300 degree F or 150 degree Celsius 
• Bake the cheese cake at this temperature for 1 hour 
• After 1 hour, switch off the oven and let the cheesecake cool inside the oven for another 2 to 3 hours
• Take the cheesecake out of the oven once it is completely cooled down and refrigerate it overnight

Voila!! Next morning you cheese cake is ready to be devoured... Just don't forget to add some chocolate syrup to your cheesecake to take it to a different level of TASTE satisfaction...

Okra-Onion Fry for Busy Mom's

Ingredients

Okra/Bhindi - 1.5 Cup
Onion (Chopped) - 1 Cup
Dry Red Chili - 1 or 2
Turmeric Powder - 1 Tsp
Oil - 1 Tbsp
Salt to Taste

Procedure

• Heat oil in a non-stick pan
• Once the oil is hot, throw in the chopped onion and red chili
• Sprinkle turmeric powder and salt over the onion and fry it on medium flame for 3 to 4 minutes
• Now add in the okra/bhindi (chopped into 1 inch rounds) and give it a good stir
• Close the lid and lower the flame to low and cook the Okra for 10 minutes or until soft 
• Open the lid after around 10 minutes and fry the Okra-onion mixture on high for 2 mintes or until they start to leave oil

Serve this delicious Okra-onion Fry with chapati or rice. Enjoy!!

Tilapia Fish Cakes/Tikki/Pattie!!

Ingredients

Tilapia Fish Fillet (Boneless) - 4
Onion - 1 Small
Coriander Leaves (chopped) - 2 Tbsp
Green Chilli (finely chopped) - 1 to 2
Crushed Black Pepper - 1 Tsp
Olive Oil - 2 Tsp
1 Egg
Chili Flakes As Per Your Taste
Salt to Taste

Procedure

• In a food processor, blend the fish fillet with green chilis 

• Take out the blended fish mixture in a bowl and add in rest of the ingredients 

• With the help of spoon, mix the entire thing very well
• Clean your palm and apply some oil on it
• Make medium size cakes/tikki/Pattie (whatever you want to call them) and keep it lined on a baking tray
• Bake the fish cakes/tikki/pattie at 350 degree F for 15 minutes
• To give it a crispy edge, I broiled/grilled it for a minute on both sides

Enjoy these delicious fish cakes with sauce of your choice. You can make fish Burger or fish sandwich with these fish cakes!! The result is going to be YUMMMMM!!! 

Gobi-Mutter Ki Sabji - Super Quick Version!

Ingredients

Cauliflower florets - 1 Cup
Green Peas - 1 Cup
Onion - 2 Medium Size
Turmeric powder - 1 Tsp
Red-chili Powder - 1 Tsp
Oil - 1 Tbsp
Salt to Taste

Procedure

• Cut the Onion into long thin slices 
• In a non-stick pan heat oil and once the oil is hot throw in the sliced onion and add turmeric powder and salt 
• Fry the onions for 3 to 4 minutes on high 
• Meanwhile take a microwave safe bowl and 1cup of green peas with 1 cup water and boil it for 3 to 4 minutes 
• Now once the onions appear brown add in the boiled peas (strain the water) and cauliflower florets 
• Sprinkle red-chili powder and give the entire thing a mix and cook it with lid on (i.e., covered) for 7 to 8 minutes on medium flame 
• After 7 to 8 minutes, open the lid and cook the sabji on high flame for 3 to 4 minutes. This will help you get rid of extra water and your sabji will look fried than soggy 

PS: You can add green chili while frying onion if you wish to....

Enjoy this delicious sabji with chapati or naan :)

Easy-Peasy Mutter-Paneer Bhurji!

Ingredients

1. Paneer/Cottage Cheese (Grated) - 1.5 Cup
2. Green Peas - 1 Cup
3. Onion (Chopped) - 1/2 Cup
4. Tomatoes (Chopped) - 1/2 Cup
5. Green Chili - 1 or 2
6. Cumin Powder - 1 Tsp
7. Coriander Powder - 1 Tsp
8. Red Chili Powder - 1 Tsp
9. Turmeric Powder - 1 Tsp
10. Oil - 2 Tsp
11. Salt to Taste

Procedure

• Heat Oil in a non-stick Pan and once hot put chopped onion and green chili into it and cook it for 5 to 6 minutes on medium to high flame
• Meanwhile, take the peas in a microwave safe bowl and pour a cup of water in it and boil it for 5 minutes
• Once the onion is done, put chopped tomatoes along with all the spices and cook for 2 minutes on high flame
• Now put the grated Paneer/Cottage cheese and peas into it and mix very well (add salt at this point)
• Close the lid and cook the whole mixture at low flame for 5 to 6 minutes

TADA!! Your delicious Mutter-Paneer Bhurji is ready to be served with hot chapati... Oh, it's Yummmm...

Chicken Candy Sticks - Super Easy and Delicious!

Ingredients

1. Minced Chicken Breast - 2 Cups
2. Onion (Finely Chopped) - 1/2 Cup
3. Coriander Leaves (Chopped) - 1/2 Cup
4. Green Chili (Chopped) - 1 Tbsp
5. Black Pepper Powder - 1Tsp
6. Salt To Taste
7. Oil - 2 Tsp
8. Ice-cream Sticks - 8 to 10

Procedure

• Take a big mixing bowl and mix all the ingredients together
• Meanwhile, pre-heat the oven at 350 degree F for 10 minutes
• Now take a handful of the mixture and give it a candy shape (like in the photo). You can make them of any shape whatever your heart desires
• Now take an ice-cream stick and insert it into the mixture and shape again if need be
• Layer all the chicken candy sticks on a baking sheet and bake them for 15-20 minutes 
• To give it a nice look, just grill it/broil it for a minute on each side on high

PS: In case you do not have oven, just shallow fry them in a non-stick pan. they taste divine too :)

Enjoyyy this delicious and super easy snacks!!

Instant Rava Idli Mix!

Ingredients

Sooji/Semolina: 2 Cups
Split Bengal Gram: 2Tbsp
Cashew (Split into half): 10-15 pieces 
Curry Leaves: 12-15
Mustard seeds (Black): 1Tsp
Cumin seeds: 1Tsp
Oil: 1Tbsp

Procedure

• Take an Iron Wok and heat oil in it
• Once the oil is hot, add in the split Bengal gram and roast it for 2 minutes on medium flame
• Now add curry leaves and let it splutter
• Add in the Cashew, mustard seeds and cumin seeds and let it fry for a minute (or until the seeds splutter)
• Now lower the flame and add in the Sooji/Semolina and roast it on medium to low flame for at least 10 minutes (do not forget to stir continuously)

 You can store this mixture in a air tight jar for at least 3 months. Stay tunes for the next recipe on how you can use this mixture and make super tasty rava Idli :)

Homemade Herbed Gnocchi!!

Ingredients

1. Potato - 2 Large (2 Cups, When Boiled and Grated)
2. All Purpose Flour (Maida) - 1/2 Cup
3. Parsley Flakes - 2 Tsp
4. Italian Seasoning - 1 Tsp
5. Egg (Optional)- 1 Medium Size 
6. Yogurt (Use only when you do not eat egg) - 1 Tbsp
7. Salt to Taste

Procedure

• Boil the potato and remove skin and grate them with the help of a fine grater (you have to make sure there is no lumps at all)
• Now take a big bowl and put the boiled and grated potato, Egg/yogurt, parsley flakes, Italian seasoning and salt to taste. Mix this very well
• Once mixed, add in the all-purpose flour (maida) and knead the dough very well with the help of your hand. Knead it at lest for 5 minutes. You can brush your palm with flour while kneading to make the process faster and easier to handle

Cutting the Gnocchi

• After Kneading the dough, wrap it in a plastic wrap and refrigerate it for an hour
• Take the dough out of refrigerator and roll the dough into long thick rope 
• Cut them into bite size pieces 
• Take a fork and just roll each piece over the fork to give it a signature Gnocchi shape

Preparation

• Boil Water in a pan and add in the freshly prepared gnocchi into it when the water start to boil
• Cook it until all the gnocchi starts to float on the surface
• Once done, drain them and then cook them in any kind of pasta sauce or in any form whatever way you may like it
• I like to stir fry them with spring onion sometimes to have it as starter (it tastes delicious)

Happy Cooking My Dear Friends!!

PS: You can store gnocchi in a freezer for up to 3 months 

TOFU Caesar Salad!!

Ingredients

1. Iceberg Lettuce - 3 Cups
2. Tofu - 100 grams
3. Redchili Powder (Optional)- 1Tsp
4. Black Pepper Powder - 1Tsp
5. Turmeric Powder (Totally Optional) - A pinch
6. Meyo light - 1Tbsp
7. Croutons - 1/4th Cup 
8. Oil - 1Tsp
9. Lemon Juice - Few Drops
10. Salt to Taste

Procedure

• Chop-Chop the Iceberg lettuce into big 2 to 3 inch chunks
• Wash and pat-dry the Tofu and cut it into bite size cubes 
• Sprinkle black pepper powder, red chili flakes/powder, and salt. Mix very well
• Now heat oil in a non-stick tawa/pan and put the tofu cubes and stir fry them on high flame for 2 to 3 minutes (or until they are brown on all sides)
• Take a Big bowl and throw in the lettuce and tofu and give it a gentle mix
• Now add in Meyo light along with few drops of lemon juice and mix very well until all the lettuce and tofu are coated
• Garnish with croutons 

Enjoyyyyyyyy!!!

PS: I added turmeric for its benefits and because I like turmeric in my food. You do not need to add it because generally caesar salad never had turmeric in it. Also, as this is my version, I did roast the tofu pieces. You are very much welcome to use tofu raw if you can handle it that way, I can't :P 

Desi Style Vegetable Chowmein (15 Minute Magic)

Ingredients

1. Desi Chowmein - 1 Cup 
2. Carrot (Cut lengthwise) - 1/4th Cup
3. Beans (Cut lengthwise) - 1/4th Cup
4. Potato (Cut lengthwise) - 1/4th Cup
5. Sweet Corn kernels - 1/4th Cup
6. Red Chili Powder - 1Tsp
7. Turmeric Powder - 1Tsp
8. Oil - 1Tbsp
9. Salt to Taste

Procedure

• Boil 3 Cups of water in a container, put the raw chowmein into the boiling water and cook for 5 minutes 
• Meanwhile, take a non-stick pan and heat oil in it
• Once the oil is hot, put all the veggies along with red chili powder+turmeric powder+salt and fry it on medium flame for 7 to 10 minutes (Or until veggies are cooked and crispy)
• As your veggies are cooking, drain the water from your boiled chowmein and run it under very cold water. Keep it aside
• Once the veggies are done, open the lid and add in the cooked chowmein and stir fry it on high flame for a minute

Your Desi Style Yummy Yummy Chowmein is Done... Yayyyyy!!! Enjoy...

PS: If you want egg chowmein, add in eggs (beat them first) before adding the chowmein and cook them thoroughly

Vegetarian's Delight - Stir Fry Paneer with lots of Veggies and Splash of Orange Juice!! (15-Minute Recipe)

Ingredients

1. Paneer (Cottage Cheese) - 15-20 pieces (2cm Cubes) 
2. Red Chili Powder - 1 Tsp
3. Corn Flour - 2 Tbsp
4. Asparagus/Beans - 1 Cup
5. Carrot - 1/2 Cup 
6. Sweet Corn Kernels - 1/2 Cup
7. Spring Onion (chopped) - 1/2 Cup
8. Orange Juice - 1 Medium Orange
9. Oil - 1 Tbsp
10. Black pepper - 1 Tbsp
11. Salt to Taste

Procedure

• In a bowl, mix corn flour+red chili powder+salt+water and make a runny paste 
• Now coat all the paneer cubes and keep aside
• Heat oil in a non-stick tawa and spray oil on to it (if you do not have oil sprayer then just apply oil with a brush)
• Once tawa is hot, place all the coated paneer cubes onto it and fry each side for 2 minutes or until they appear golden brown
• Now take a non-stick frying pan and put oil in it. Once the oil is hot put all the veggies along with black pepper powder and salt and fry them on medium flame for 5 to 6 minutes
• Now open the lid and add in the orange juice and fried paneer cubes and cook the whole thing for 3 to 4 minutes on high flame

Your amazingly delicious and super healthy Stir fry Paneer with Lots of Veggies is ready to be served as starter. Enjoyyyyyyyy!!

Seared Chicken with Spinach and Kale - 15-Min Only!

Ingredients

1. Chicken Breast - 3 to 4 Pieces
2. Garlic (chopped) - 1 Tbsp
3. Spinach and Kale Mix - 2 Cups
4. Alfredo Sauce - 1 Tbsp
5. Black Pepper Powder - 2 Tsp
6. Oil - 1 Tsp
7. Salt to Taste

Procedure

• Take a non-stick pan and put OIL into it and let it become very hot 
• Once very hot, put the chicken pieces into it and sprinkle black pepper powder and salt and sear it on high flame for 4 to 5 minutes (until you achieve the brown color on both sides)
• Now take the chicken pieces out of the oil and put chopped garlic into it and fry it for a minute
• Now add the spinach and kale mix and cook (cover the lid) it for 3 to 4 minute at medium flame
• Open the lid and put a teaspoon of Alfredo sauce and mix well
• Put the chicken pieces and cook it on high flame with lid on for 2 to 3 minutes

Your delicious seared chicken is ready to be devoured!! Enjoyyyyyyyy :)

5 Minute Magic - Spinach&Kale Shrimp

Ingredients

1. Spinach-Kale Mix - 3 Cups
2. Carrot (Sliced length-wise) - 1/4th Cup
3. Shrimp (Large) - 12 to 15 Pieces
4. Garlic powder+Paprika+Onion powder - 1/2th Tsp each
5. Turmeric powder (Optional) - 1/4th Tsp
6. Oil - 1 Tbsp
7. Salt to taste

Procedure

• Wash the shrimps and drain all the water from it (you can pat it dry with kitchen towel)
• Now mix all the dry ingredients (Garlic powder+Paprika+Onion powder+salt) and turmeric powder (optional), and keep it aside
• Heat oil in a non-stick pan and add in the shrimp mixture and cook on high flame for 1 to 2 mintes
• Now add in the Spinach-Kale Mix and carrot to it and mix well and cook on high flame for a minute
• Reduce the flame and cook for 3 to 4 minutes 

PS: If you want the recipe to be dry just cook it on high flame until all water get evaporated (it will roughly take a minute). Also, do not overcook the shrimps and Greens

Enjoy!!