Tired of the same old meals? Use these easy recipes to transform everyday ingredients into delights

Easy recipes by Chef Tarun Shetty, corporate chef at Zoreko

Eating the same old curry or roti or probably maggi on repeat mode? Imagine biting into an egg and cheese roll, with leftover chapatis wrapped in a rich, eggy embrace, drenched by chili sauce and creamy mayonnaise. Savour the perfect blend of flavors in a falafel tortilla, where chickpeas and fresh herbs are wrapped in a soft tortilla, complemented by pickled onions and makhani gravy.

Or taste the bold, spicy tang of Gobi Manchurian, each cauliflower floret fried to perfection and coated in a garlic and ginger-infused sauce. Alongside, enjoy the warm, aromatic burst of spicy chicken kheema gujiya, with tender chicken and a medley of spices encased in a golden, crispy shell.

And last but not the least , indulge in the decadence of a Nutella and white chocolate brownie, where Nutella and white chocolate combine in every bite for an unforgettable dessert experience.

Step into Chef Tarun Shetty's culinary world. Shetty, who is a corporate chef at Zoreko,  shares these delectable recipes, each crafted with passion and precision, ensuring every bite is a journey of flavours and textures:

Egg and Chesse Roll

Quick recipes: Egg and Chesse Roll

Ingredients

• Left over chapati, 2
• Eggs, 2
• Sliced onions, 1
• Mayonnaise, 200 gm
• Salt, 10 gm
• Black pepper, 10 gm
• Oil, 20 ml
• Chilli sauce
• Sliced Cheese

• Beat the eggs and keep with Salt and pepper
• Take a pan add oil, take a Chapati put it on the pan, pour the beaten egg and spread it all over the chapati and cook it on both the side
• Remove the Chapati and place on the board
• Spread the Mayonnaise and chilli sauce and cheese and onions and some chat masala all over the roti
• Roll the roti and cut into half
• Serve it some ketchup

Quick recipe: Falafel Tortilla

Ingredients

• Soaked chickpeas, 100 gm
• Onion, 20 gm
• Parsley, 10 gm
• Cilantro, 5 gm
• Garlic, 5 gm
• Roasted cumin, 5 gm
• Salt, 5 gm
• Flour (For dusting), 20 gm
• Corn Tortilla Sheet, 1
• Mayonnaise, 35 gm
• Makhani gravy, 20 gm
• Arugula lettuce, 20 gm
• Pickled onions (Red chilli powder, salt, chat masala and lime juice), 20 gm

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Make small oval balls out of the mixture and fry in medium heat until required color arrives
• Take the tortilla wrap, spread the mayonnaise around whole sheet along with makhani gravy ,put  a bed of hand broken romaine lettuce and pickled onion.
• Take the fried Falafel ,Smash it a little bit and  place on the wrap .Now tightly roll the wrap .sear it slightly on the pan with some olive oil
• Serve it cut into  2 along with some  fried  homemade peri peri sweet potato chips .

Easy recipe: Gobi Manchurian

Ingredients

For Manchurian Balls

• Cauliflower, 200 gm
• Oil, for frying
• Flour, 100 gm
• Corn starch, 40 gm
• Red chilli powder, 25 gm
• Black pepper powder, 20 gm
• Salt, 20 gm
• Water, 50 ml

• Garlic (chopped), 20 gm
• Ginger (chopped), 20 gm
• Green chillies (chopped), 10 gm
• Green onions, 30 gm
• Capsicum, 50 gm
• Soy sauce, 15 ml
• Red chilli sauce, 30 ml
• Vinegar, 10 ml
• White pepper, 5 gm
• Salt, 10 gm
• Oil, 20 ml

• Make the batter using all the ingredients.
• Dip the cauliflower florets in it and fry it in hot oil. Let it fry till it’s crispy and brown and keep it aside.
• In a saucepan, heat oil. Put in the ginger, garlic, and chilli and stir for some time add in the diced onion bulbs of the green onion and the capsicum and stir for some time.
• Add all the sauces and the fried cauliflower and continuously add the salt and pepper.

Quick recipe: Spicy Chicken Kheema Gujiya

Ingredients 

Stuffing

• Chicken kheema, 200 gm
• Green chillies, 5 gm
• Fresh coriander, 15 gm
• Fresh mint, 10 gm
• Garam masala , 5 gm
• Coriander powder, 5 gm
• Roasted cumin powder, 5 gm
• Salt, 5 gm
• Chopped garlic, 3 gm
• Cummin seeds, 3 gm

• In a pan add oil, crackle the cumin and add garlic to it
• Saute for a while and add the fine done chicken kheema to it
• Cook till the chicken is done, add the green chillies, all the masalas and cook for a while till the oil is released.
• Finish off with the freshly chopped coriander and mind and let it cool.
• First mix the flour, salt and ghee, later on add the water and knead till a stiff dough is made and let it rest for a while.
• Take the dough and divide into 6-7 equal balls
• Roll one ball into 3inch diameter circle
• Now take 1tbsp of chicken kheema on one half of the rolled dough and fold the dough into half giving it pressured look with a fork.
• Make the other ones in the same procedure
• Keep oil for heating on medium temperature for frying
• Once the oil is hot enough put the made gujiyas for frying
• Fry till golden brown and remove it from the oil and drain on
• Serve hot with mint and coriander chutney.

Ingredients

• Butter, 100 gm
• Brown sugar, 100 gm
• Egg, 1
• Vanilla essence, 5 ml
• Baking powder, 5 gm
• Flour, 100 gm
• White chocolate, 30 gm
• Nutella, 30 gm

• Preheat the oven to 280 c. Lightly spray the baking tray with cooking spray and line it with parchment paper. Spray the parchment paper as well
• In a medium bowl, combine the sugar, flour, melted white chocolate, powdered sugar, butter and baking powder
• In a large bowl, whisk together the eggs and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined
• Pour half the batter into the prepared baking tray and then randomly drizzle the Nutella over the mixture and give it a light mix and then again pour the other half and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached.
• Once out of the oven let it cool for sometime.
• Cut into squares and drizzle with Nutella and serve.