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If you are a bachelor, stuck up in an isolated place and missing your mom's cooking like anything, browse through this section for some quick and easy recipes. Yes, contrary to popular belief, plenty of bachelors around the world can whip up lovely delicacies in a jiffy, with whatever's available in the house. Conversely, many a married guy makes for the worst cook. However, bachelor culinary expertise is fast becoming an artifact these. days, thanks to frozen and take-away foods. Whatever be the ambiance, check out these quick delights and have a rolling time

No more ‘Maggie noodle’ and ‘Sandwich’ days. Cooking yourself is not really tough. All you need is a few basic ingredients, without which Indian cooking is almost impossible, and we have the rest for you.

Make sure to have the following in the kitchen: 

Red chilli powder 
Turmeric powder
Coriander powder
Zeera powder
Besan (Chic peas flour)
Suji (Karachi rawa)
Maida (all purpose flour)
Garam masala powder
Asafetida (Hing), Ajwain, Fenugreek Leaves (Kasoori Methi)
Dried mango powder (Amchur) and Dry cillies
Chana dal,Urad Dal,Peanuts
Mustard Seeds, Jeera Seeds,
Ghee and Oil Sambhar powder
Rasam Powder

Equipment and tools for batchelors Kitchen

Pressure Cooker 3 litres capacity
Idli cooker
Stove/Induction stove
Vessels and Dishes
Omlet Pan
Veg cutter and sharp knives
Tea Filter 
Dosa Pan



For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt 

For Filling:

50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

How to make mixed vegetable pancake:

  • To make the pancakes sift the flour along with the salt.
  • Add the egg and gradually add the milk.
  • Mix and beat thoroughly till the batter is smooth and free of lumps.
  • Allow the batter to remain in a cool piece for about an hour.
  • Heat little oil in a frying pan.
  • Pour a spoonful of the batter on it.
  • Cook one side till it is light brown and then turn the side.
  • Now cook on the other ise.
  • Make the pancakes of all the batter.
  • To make the filling cut the vegetables into small pieces and carrots in shreds.
  • Heat butter in a pan , add the vegetables and the seasoning.
  • Coook it on low flame till vegetables are done.
  • Now add tomato sauce.
  • Spread this filling on the pancakes and roll them and serve hot with the chutney.



Bread - 4 slices
Egg - 2
Salt to taste
Pepper to taste
Cheese Slice - 1 cut in half
Oil - 2 tsp
Tomato Ketchup for serving 

For Chutney:
Coriander leaves - 1/2 cup
Mint Leaves - 1/2 cup
Ginger - 1 tsp or a small piece peeled
Salt to taste
Sugar - 1 tsp
Green Chilli - 2
Lemon Juice - 2 tsp
Water if needed for grinding


Take all the chutney ingredients in a blender and make it into a smooth puree.

Now lets make the bread omelet. Take a bowl and crack open 2 eggs, season with salt and pepper. Mix well to combine.

Heat oil in a frying pan. Pour half of the egg mix in and spread it out.

Now place 4 slices of bread over the egg. Pour the remaining half of the egg mix over the bread and spread well.

After few mins once the egg is cooked. Flip over and cook on other side too.

When the other side is cooking, spread some chutney over the bread. Place cheese slices over it and fold them over.

Serve immediately with ketchup.


Egg bhajji or also known as egg bonda is a favourite delicacy in our place. We elders and kids are in our family equally love to have this. Once in a while forget about the calories and pamper your taste buds in a minimal way with such great and tastier snacks. 

Ingredients required

Egg boiled and de shelled - 3 nos ( or as required)
Besan flour,
Red chilli powder, 
salt and a pinch of Cumin powder - 
as required for a thick batter.

Boil the eggs and remve the outer shell 

Cut the egg into two halvelves
Make batter of Chick peas flour/Gram flour/Besan

Coat the batter over it 

 fry in hot oil. 

Serve as such for better taste or
can have with any  sauces.



  • ½ cup basmati broken or whole rice
  • ½ cup moong dal/spilt and dehusked green gram
  • 1.5 tbsp ghee or 2 tbsp oil (real flavor comes with the ghee as this khichdi has minimal ingredients)
  • ¼ tsp turmeric powder (haldi)
  • ¾ to 1 tsp cumin seeds (jeera)
  • rock salt or regular salt as required
  1. rinse both the rice and dal together for a couple of times in water.
  2. heat the ghee or oil in a pressure cooker.
  3. crackle the cumin first. add the turmeric powder and stir.
  4. add the rice and moong dal. saute for a minute.
  5. add 4 to 4.5 cups water. season with salt.
  6. stir and then pressure cook the khichdi for 5-6 whistles till both the rice and moong dal have reached a mashable consistency like a porridge.
  7. when the pressure settles down, open the lid and check the moong dal khichdi.
  8. if its too thick, then add some water and stir well.
  9. keep on sim or low flame to simmer the khichdi till you get the right consistency.
  10. the consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
  11. serve moong dal khichdi with a plain bowl of yogurt or raita.
  12. when serving khichdi you can add a 1 or 2 tsp of ghee in the serving bowls or plates.