Homemade quick and easy meals

03/10/2026

Lamb Stew (Irish Stew)
I came across this recipe one week ago I loved making it didn’t wanted to put beer so just tried without it and it was amazing hope you all try it too..

Lamb stew (Irish stew)
Serving 4

Ingredients

Stewing lamb (I bought frozen already cut from store)
Salt
Pepper
Oil
Onion
2 cup Beef broth
Worcestershire
Balsamic
Brown sugar
2 Bay leaves
Carrots
Potatoes
Thyme
Unsalted butter/ butter
Flour
Parsley
Meat masala

Directions:

1. In a pan put oil then add stewing lamb with some salt and pepper and let it brown on all sides

2. Take the lamb out then add in onion cook the onion till it gets soft. Now put beef broth while scraping the brown bits.

3. Return lamb in then add little bit more beef broth with worcestershire, balsamic and brown sugar (you can add beer instead of all this) put in some meat masala too for extra taste with bay leaves and thyme. Cover in simmer and cook for 1 to 1 1/2 hours

4. Add in the carrots and potatoes cook until tender.

5. Make it slurry: by putting butter, little flour and cook for 1 to 2 mins. Stir in the slurry into the stew to thicken it

6. Finish with parsley. Enjoy

01/28/2026

Mandhi masala

Ingredients

To put in pan:

4 tbsp coriander seeds
2 tbsp cumin seeds
2 cinnamon sticks (or one big stick in half)
2 bay leaves
8-10 cloves
Small nutmeg (take two small pieces)
2 tbsp peppercorns
8-10 cardamon
1 star anise
1 mace
1 dry lemon big if small take 2 take out the seed of it cut into 4 to 5 half’s(I didn’t add this instead I added lemon juice in the end when I marinated the chicken)

Dry ingredients:
1/2 tsp saffron powdered/ turmeric powder
1 tbsp Kashmiri chilli powder
1 tsp garlic powder
1 tsp ginger powder

Directions:
Heat up the pan add all the ingredients that is meant for the pan in it and sortai for 2 minutes till it gets aromatic. Take it out of the pan and keep in a plate so that it cools down once it’s cooled down put everything in the grinder and grind it up to fine powder. Put everything into a jar. Now add in the dry ingredients and mix it up. Store in an airtight container.

01/27/2026

Kuboos

Ingredients

2 cups All Purpose Flour (Maida)
1 teaspoon Dry Yeast
2 teaspoon Sugar
1½ teaspoon Salt to taste
¾ cup Warm Water
2 tablespoon Olive Oil

Directions:

1. Take sugar and dry yeast in a bowl. Add in warm water over the yeast sugar mixture. Yeast needs some kind of sweetener to activate. Instead of sugar you can add honey as well. Once the water is added. mix it well and set aside for 5 minutes for the yeast to bubble up. It has to look foamy. Once the yeast is activated, add in the flour. I used plain flour but you can use whole wheat flour as well. Add salt over the flour. Yeast and salt should never come in contact directly. Because salt has the tendency to kill the yeast. I used a fork to mix the flour in the water. Combine flour and water together so there is no dry patches of flour visible. At this point add in olive oil. Knead the dough really well for at least 5 minute till it is smooth and soft. Place the dough covered with a tea towel in a warm spot for 1 to 2 hours for the dough to double in size.

2. Once the dough is doubled, punch out the air and divide the dough into 10 to 12 equal portions. Take a small portion of dough and roll it into slightly thick circle. You can sprinkle some flour on the work surface before rolling. Once the dough is rolled, place it on a hot tawa. Cook for few seconds till you see bubbles forming on top of the kuboos. Now carefully flip over and cook the other side as well. Use a spatula to gently press the top of the kuboos. The kuboos will puff up like a balloon. Once the kuboos is puffed, flip over and cook for few seconds on other side too. Now remove the kuboos from the pan and store warm.

3. Enjoy kuboos in a sandwich or serve with any of your favorite dipping sauce.

01/27/2026

Chicken mandhi with kuboos (lulu mall style)

Yes I finally wanted to make chicken mandhi with kuboos yes marinating the chicken helps well I will give four different recipes with the salad on the side + additional mandhi masala

Chicken mandhi

Ingredients
Serving for two chicken breast
Salt
Mandhi masala (1 tbsp)
Lemon juice (since I didn’t add in the dry mandhi)
Purée
1 tomato
1 Chicken bullion
1/4 onion
1/2 Ginger
4 Garlic cloves
1/4 Bell peppers cubed
Coriander leaves
Mint leaves
Grind ingredients :
Few Peppercorns
1 cinnamon sticks cut into 1/2
12 cardamon
Cumin seeds
1 star anise
Cooking time:
Oil
Butter (I did unsalted butter)

Directions:
Take a pan sortai for two minutes the grinding ingredients and then put it in a plate to cool down. After cool down grind it and put it in a bowl. Now add in the purée ingredients and purée it and put in some salt to taste, mandhi powder, lemon juice then marinate the chicken overnight will taste better. Or three hours minimum.

Next day add in the oil add in unsalted butter now cook the chicken after few minutes flip it till it’s golden brown or bit burnt.

12/16/2025

Chicken Parmesan Gnocchi Bake

▢ 12 ounces plain gnocchi ( i used tomato mozzarella gnocchi from Costco )
▢ 1 ½ tablespoons extra-virgin olive oil
▢ 1 medium yellow onion diced
▢ 4 cloves garlic roughly chopped
▢ Kosher salt and freshly cracked black pepper
▢ 1 lb ground chicken
▢ 2 cups store-bought marinara sauce
▢ ¼ teaspoon crushed red pepper flakes
▢ 1 ½ cups shredded mozzarella
▢ ½ cup shredded parmesan
▢ 1 ball fresh burrata
▢ Sprigs fresh basil or oregano for garnish

Directions

1. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

2. Add the gnocchi to the pan and cook according to the package directions

3. Meanwhile, heat the oil in a large nonstick cast iron skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the ground chicken and cook, stirring occasionally, until the chicken is cooked through and the onions are golden brown, 10 to 12 minutes. Remove from the heat and season with salt and pepper.

4. Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the chicken mixture and stir to combine. Add the parmesan and stir.

5. Sprinkle with the mozzarella. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Add the burrata on top. And season with salt and pepper as needed.

6. Garnish with fresh herbs and serve.

11/09/2025

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

INGREDIENTS
UNITS: US
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large yellow onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

DIRECTIONS

1. Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.

2. Add 1 tbsp olive to a soup pot and add the onions and garlic.

3. Cook until onions are soft and translucent, about 5 minutes.

4. Pour the chicken broth into the pot with the onion mixture. Bring to a boil over high heat.

5. Add the potatoes, and boil until fork tender, about 20 minutes.

6. Reduce the heat to medium and stir in the heavy cream, sausage and the kale. Heat through but do not boil.

11/08/2025

Chicken tacos

Ingredients

1 (15-ounce) can tomato sauce

2 Tbsp. chili powder

1 Tbsp. cumin

1 Tbsp. kosher salt

2 tsp. paprika

1 tsp. black pepper

3 garlic cloves, finely chopped

1 large onion, chopped

6 large boneless, skinless chicken breasts (about 4 ½ pounds)

Flour tortillas, shredded iceberg lettuce, chopped tomato, shredded cheddar cheese, sour cream, salsa, for serving

Directions

1 In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, salt, paprika, pepper, garlic, and onion until well combined. Add the chicken, stirring to ensure it is fully coated with the sauce.

2 Cover and cook until the chicken is cooked through and the internal temperature of the chicken is 165°F, on low for 4 to 6 hours or on high for 2 to 3 hours.

3 Remove the chicken to a large cutting board. When it is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the sauce and stir very well.

4 Cover and cook on low for 15 minutes more.

5 Serve on tortillas topped with lettuce, tomatoes, cheese, sour cream, and salsa.

Note:
I used pasta (marinara sauce from Costco) and also I just did pan fried everything together meaning chicken cut into small cubes add in the spices and cook for a few minutes then take the cooked chicken out and into a plate. Put oil in the pan at onion and garlic sauté add in the tomato sauce, which is marinara sauce and then mix it together then add in the cooked chicken in it and then stir it together and enjoy. Tastes really good

11/06/2025

Chocolate cake with vanilla pudding

Well this was a cake disaster so I did the best I could. Pictures 2 shows you what happened lol lesson here is when life gives you lemons we can make a lemonade (well in this case a new cake ). Its our family recipe that all the kids love it… anyways on to the recipe:

Chocolate cake:

Ingredients:
1 Devil's Food Cake Mix
1 (113 g) pkg instant chocolate pudding mix (4 serving size)
1 cup sour cream 250 ml
1/2 cup CANOLA oil 125 mL
1/2 cup water
4 Eggs
1 (300 g) pkg CHIPITS Milk Chocolate Chips, divided

FROSTING:
2/3 cup reserved CHIPITS Milk Chocolate Chips 150 ml.
1/3 cup sour cream 75 mL

CAKE COMBINE all ingredients except Chipis" in large mixing bowl. Blend, then beat 4 minutes at
medium speed on electric mixer. Reserve 2/3 cup (150 ml) chipits for frosting. Stir remaining into the batter. Turn batter into 12 cup (3L) bundt pan spray with canola
BAKE at 350 l (180 C) for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan, then remove by turning out on to cool completely on ourwire rack
FROSTING: MELT reserved 125 mL Chipits Add sour
cream, stirring until smooth. Drizzle over cake.

TIP: For a sweeter frosting stir all of CHIPITS into cake and frost with your favourite Duncan Hines Frosting. Warm slightly for easy spreading,

Vanilla pudding:
(Pls double this recipe )
Ingredients:
⅔ cup white sugar

6 tablespoons cornstarch

1 teaspoon salt

4 cups whole milk

2 tablespoons butter

2 teaspoons vanilla extract

Directions:

1. Mix sugar, cornstarch, and salt together in a medium heavy-bottomed saucepan.

2. Gradually whisk in milk until smooth. Bring to a boil over medium heat, whisking often, about 8 minutes. Once mixture comes to a boil, cook, whisking constantly, for 1 minute.

3. Remove saucepan from heat, and stir in butter and vanilla.

4. Crumble the cake in a bowl . Then I didn’t do this but you can even the layer put in the pudding in each layer. On the top put some coco powder. Let stand until slightly cooled, about 10 minutes. For best results, cover with plastic wrap pressed directly on pudding to prevent a skin forming and refrigerate until chilled and set, about 2 hours. Serve and enjoy.

11/06/2025