Mumbai: Hunger pangs have got to all of us at some point! To drive away the discomfort, we often tend to binge eat anything we find at an arms distance, usually fatty and oily food. However, with more and more people indulging in speed-scratch cooking, the latest fad in the food industry, it’s easier to strike hunger off one’s vocabulary without the guilt that comes along with junk food.
Speed-scratch cooking aka shortcut cooking has been gaining popularity for quite some time now. The method involves preparing or simply assembling a dish with partly prepared, convenience ingredients. The technique highlights an easy three prong approach of plan, prepare and serve. Adopting this not only aides’ individuals with a tight schedule or those who have a lazy approach to cooking but also provides a time efficient, nourishing and delicious outcome.
The Godrej Food Trends Report that has been collated with insights from over 100 thought leaders from the food and hospitality industry also vouched for this trend and extensively spoke about the same in the report. The 2019 edition showcased how modern Indians do not have the time, or the inclination to cook from scratch regularly. Some may not even cook a full traditional meal daily. But whenever they do, they are actively looking out for and appreciate solutions that can help create a hot and fresh meal quickly with minimum fuss, without compromising on the quality and nutritional factor.
Rama, a 42-year-old housewife, who regularly prepares meals using this method said, ”Speed-scratch cooking has been a boon to me. Living in a joint family setting often makes it cumbersome to match everyone’s demands and preferences. Having stumbled upon this new technique not only helps save time but also gives me the liberty to prepare some new and fun recipes, all without compromising on nutrition!”
Chef Rahul Bhukesh, in-house chef at Godrej Tyson Foods Limited added, “Speed-scratch cooking is a great lifestyle solution for families, working millennials or anybody seeking for smarter cooking solutions with limited culinary skills. After all, why should one just have regular magic balls when you can top it up occasionally with added flavours surprising your palate or restrict nuggets to be eaten with just dips when they can be included as part of a healthy salad offering”
Stir Fried Chicken Magic Balls
Ingredients
Yummiez Chicken Magic Ball (1 pack)
Diamond cut onions (50g)
Diamond cut green capsicum (50g)
Diamond cut red capsicum (50g)
Diamond cut yellow capsicum (50g)
Chopped green chilli (50g)
Finely chopped garlic (20g)
Finely chopped carrot (20g)
Tomato ketchup (30g)
Dark soy sauce (5ml)
Salt to taste
Crushed pepper (1g)
Vinegar (1tsp)
Honey (1tbsp)
Vegetable oil (2tbsp) + extra to fry the Yummiez Chicken Magic Balls
Water (1/2 cup)
Corn starch (10g)
Finely chopped green onion for garnish
Method
Step 1: Deep fry the Yummiez Magic Balls and keep them aside.
Step 2: Heat a wok on high flame and add cold oil. Add garlic and green chilli, and stir.
Step 3: Add the carrot, capsicum and onion and continue stirring. Add tomato ketchup, salt, pepper, soy sauce and vinegar. Dissolve the corn starch in water and add it to the cooked base.
Step 4: Add the fried Yummiez Magic Balls and stir on a high flame. Finally, finish with honey, garnish with green onions and serve hot.
A quick chicken nugget salad
Ingredients
Yummiez Chicken Tandoori Nuggets (10)
Diced red capsicum (50g)
Diced yellow capsicum (50g)
Sliced green zucchini (70g)
Chopped or torn up iceberg lettuce (150g)
Sliced baby corn (10)
Thousand Island dressing (40g)
Balsamic vinegar (5g)
Crushed black pepper (1g)
Salt to taste
Oil for frying + extra to grill the vegetables
Method
Step 1: Grill all the vegetables except the iceberg lettuce on a pan. Finish the vegetables using the balsamic vinegar.
Step 2: In a salad mixing bowl, add the iceberg lettuce, grilled vegetables, Thousand Island dressing and the seasoning. Mix well.
Step 3: Heat the oil in a wok on medium flame and deep fry the Yummiez Chicken Tandoori Nuggets until they turn golden brown. Serve the salad with the tandoori chicken nuggets on top.
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