In today’s fast paced world there is no time to stand and stare, let alone wait and cook. So, we bring you recipes that can be whipped up in 10 or less than 10 minutes.

Cheese chilli toast Ingredients 3 slices of bread 10 gm butter 2 chopped green chillies 20 gm chopped coriander 70 gm grated cheddar cheese

Method Toast the bread slices on both sides. Apply butter on the side facing up. Generously sprinkle grated cheese. Scatter chillies on the slice and place it in a hot oven until the cheese turns golden brown. Then, sprinkle chopped coriander. Cut in to triangles and serve with ketchup and mustard.

Thai Asian fried rice Ingredients 150 gm pre-cooked rice 10 gm garlic Salt to taste Curry powder to taste 4 prawns Fish sauce to taste 2 eggs Sugar to taste 15 gm coriander powder 15 gm fresh coriander roots 25 ml vegetable oil A few drops of sesame oil 20 gm chopped pineapple

Method Pound coriander roots and garlic cloves, in a mortar-pestle, to a rough paste, set aside. Scramble egg in a wok and set aside. In a hot wok fry the paste, add prawns, curry powder and cook for 30 seconds. To that, add the cooked rice, seasoning, fish sauce, and combine all the flavours over medium heat. Mix in the egg and the pineapple.

Vermicelli omelette Ingredients 3-4 tsp oil cup vermicelli onion, chopped Salt to taste tsp ginger-garlic paste tsp turmeric powder tomatoes, chopped 1 green chilli l 2 eggs tsp coriander powder 1 sprig of curry leaves tsp red chilli powder

Method Heat a tsp of oil in a pan, add vermicelli and roast until golden in colour. In the same pan, add onions, little salt, ginger-garlic paste, turmeric powder, tomatoes, coriander powder, green chillies, curry leaves and cook until tomatoes are soft. Meanwhile, beat two eggs, to that add the sauteed mixture and red chilli powder and mix well.

Heat two tsp of oil in a pan and pour the egg-mixture. Cover the pan with a lid and cook over slow flame for two to three minutes. Remove the lid and turn another side and cook with lid on. Once the omelette is cooked on both sides, cut into pieces. Transfer into a serving plate and serve hot.

Vegetable wrap Ingredients 1 cup wheat flour 1 cup bengal gram, boiled cup spinach, blanched and chopped 1 tsp pepper powder Salt to taste A pinch of nutmeg powder 1 tsp lime juice cup yoghurt 1 tsp garlic, chopped 2 tbsp cabbage, grated 2 tbsp carrot shavings 2 tbsp onion slices 1 tsp tomato ketchup

Method In a bowl add wheat flour, salt and water till a tough dough is formed, let it rest for a while. In another bowl add boiled bengal gram, spinach, pepper powder, salt, nutmeg powder, lime juice and mix well. In another bowl add yoghurt, ginger, salt and mix. Using the dough, make the chappatis, then assemble the wrap. Take one chappati, then add the bengal gram- spinach mix and top that with the yoghurt mix. You can then add the vegetables and roll the chappati. Chop into pieces and serve.

Recipes by Chef Sanjay Thumma