Wouldn't it be amazing if you didn't have to spend endless hours in the kitchen trying to get a single recipe right? Well, we've got you covered with some amazing ideas. Minimal ingredients, less prep time and high on taste, these recipes are just what you need for a great meal on a laid-back weekend. They also require less hands-on work which means you have more time to catch up on your favourite sitcom.


This recipe by Jessica In The Kitchen serves as a tasty appetiser. You can have it along with lavash or pita bread. The best part about hummus is that you can store it in your fridge and add it to whatever you like - sandwiches, salads, wraps and more.


3 cups cooked chickpeas, 4-5 cloves roasted garlic, Juice of two limes, ¾ teaspoon sea salt, ½ teaspoon ground black pepper, 1/2 cup tahini, ½ cup to 3/4 cup ice cold water (it will incorporate with the tahini and make the hummus lighter and fluffier), 2 tablespoons olive oil. 


  • In a food processor, add the chickpeas, garlic and, lime juice, sea salt and ground black pepper. Blend on low for 15 seconds until the chickpeas and other ingredients are chopped up together.
  • Slowly drizzle in the tahini bit by bit until it's all poured in. Next, slowly drizzle the olive oil in. Stop, scrape the sides, and turn back on.
  • Now, slowly drizzle in the ice-cold water. The texture should begin to change. Leave your food processor on for 3 to 5 minutes, stop twice in between to scrape down the sides. Allow the hummus to blend completely until the hummus begins light and fluffy and fully incorporated. Once blended, taste test and add more of any ingredient that you'd like (be that more salt or tahini or lime juice).
  • Scrape from food processor into a bowl if serving immediately and using the back of your spoon, swoop into swirl shapes. Drizzle more olive oil on top with your favourite toppings such as smoked paprika and za'atar. Enjoy with veggies and pita chips, or in sandwiches, wraps or on pasta!
  • Garnish with additional chickpeas, olive oil, Za’atar, smoked paprika.
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Desi Chinese Macaroni

Craving something spicy and delicious? This desi macaroni recipe by Delhi food blogger Gurleen will have you sorted. It's a quick recipe that requires you to work out the ingredient proportions as per your taste.


Boiled macaroni, oil, ginger garlic paste, chopped garlic, chopped onion, chopped capsicum, (other vegetables of your choice), water, salt, pepper, red chilli powder, ketchup, red chilli sauce and soya sauce. 


  • Add oil in a pan. Add ginger garlic paste & chopped garlic and saute it.
  • Add onion and capsicum and cook for about 1 min. You can add other veggies if you want as well.
  • OPTIONAL: Add potatoes, a little water, cover and cook for 5 mins.
  • Add salt, pepper, red chilli powder, ketchup, red chilli sauce and soya sauce and mix everything.
  • Add boiled macaroni and mix it. Cook for 1 min and serve hot!
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Tata Q Ready To Relish Meals

If you've run out of ingredients to make even the most basic meal, the instant ready to eat meals by Tata Q will have your back. From biryanis that hit just the right spot to pastas that will bring Italy to your bedroom and noodles of every variety you want, there's a lot to choose between. Plus, you don't even need to work hard to enjoy these - just heat one in the microwave for 60 second, and you're good to go! Just what you need for those lazy weekends when cooking seems like too much of a task.
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Paneer Bhurji

Gluten-free and keto-friendly, this paneer bhurji by Sini's Collection is one of the easiest recipes out there. Packed with flavours, it's surely going to be one of your all time favourite meal.


1 onion chopped, 250 grams paneer or cottage cheese, 1 tomato chopped, 1 tablespoon coconut oil, 2 tablespoon coriander leaf chopped, 1 teaspoon ginger-garlic paste (optional), 1 teaspoon cumin seeds, lemon juice, 1/4 teaspoon turmeric powder, Salt to taste, 1/2 teaspoon red chilly powder, 1/2 coriander powder.


  • In a bowl crumble paneer with your hands. Take a pan and melt coconut oil on medium flame. Splutter cumin seeds.
  • Add onions and cook until they are golden brown. Add ginger garlic paste and cook until the raw smell is gone.
  • Once the onion and ginger garlic paste is cooked add chopped tomatoes. Add salt and cook for 2 minutes or until the tomatoes are soft.
  • Add all the spices and mix well. Finally add crumbled paneer and cook for another 2 minutes
  • Garnish with lemon juice and coriander leaves. Serve paneer bhurji hot with roti, naan or paratha.
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Roast Chicken Pasta Soup

Have some leftover chicken from your previous meal? Use it to make this delicious soup. This recipe by Fat Mow Cooking is comforting and undoubtedly delicious.


1 cup roast chicken, 1 carrot, 1/2 white onion, 1/2 head broccoli, 800ml stock, thyme, rosemary, Salt, Pepper, 1 cup uncooked pasta.


  • Dice the onion and carrot and soften in a little oil. Add in the rosemary and thyme. Add in the broccoli and cook for about 2 mins
  • Add in the stock, season and simmer for about 6/7 mins until the broccoli is nearly done.
  • Add in the pasta and chicken, you may need to top up the liquid if it looks too reduced. Simmer until the pasta is done and the chicken is warmed through
  • Garnish with parsley and chilli flakes
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