Between work deadlines and trying to maintain a semblance of social life, it can be hard to find the time and energy to prepare meals.
That’s where three-ingredient recipes come to the rescue! With just a handful of essential ingredients and minimal effort, you can create delicious dishes that satisfy your taste buds and save you precious time in the kitchen.
We got some of our favourite chefs from around the country to share their favourite recipes that only ask for three ingredients. These are a breeze to whip up and guarantee a satisfying dining experience. Say goodbye to complex ingredient lists and hello to simplicity and flavour!
Easy 3-Ingredient Recipes
1. Avocado Pakoda (with a poached egg)
By: Chef Saurav Singh, Head Chef at Nksha
- Gram flour (besan)
- Egg (quantity depends on servings)
- Take the avocado and slit it into half, deseed it and remove the skin.
- Make a thick batter of gram flour (besan).
- Heat the oil, and dip the half avocado in the batter and deep fry it to make the pakoda of it.
- Keep it on the kitchen towel paper to remove extra moisture.
- Take one egg, heat the water and poach the egg.
- Place the poach egg on top of the Avocado Pakoda while plating and enjoy!
2. Aate Ka Halwa
By Chef Ajay Chopra
- 1 cup wheat flour
- 1 cup ghee
- 1 cup sugar syrup
- Heat the cooking pan, add ghee and allow it to melt with wheat flour in the same quantity and cook till it becomes golden brown on a slow flame.
- Add the same quantity of sugar syrup and cook till syrup gets fully absorbed and halwa starts leaving the sides.
- (For sugar syrup) In a pan add 1 cup sugar and ½ cup water, bring it to a boil, and then simmer for 8 to 10 minutes till it becomes sugar syrup.
- Serve hot, you may garnish the halwa with nuts of your preference.
3. Calamari from Goan Shores
By Chef Savio Fernandes, Sr. Chef de Partie of Taj Holiday Village Resort & Spa, Goa
- 15 gms (or 3 tbsps) Recheado spice
- 400 gms Calamari
- Cooking oil
- Clean the calamari, cut it into rings, and set it aside for water to drain out.
- In a thick bottom pan, add oil. Once the oil heats up, add calamari, toss it once, and add Recheado spice.
- Toss all the ingredients twice and remove from heat.
- Serve it hot as a snack.
4. Jasmine Tea-Infused Sugar-Free Dark Chocolate Mousse
By Chef Prem Singh, Pastry Chef of Taj Holiday Village Resort & Spa, Goa
- 50 gms Sugar-free dark chocolate
- 75 gms whipped cream
- Jasmine tea infusion
- Melt the chocolate and set aside.
- Whip the bakery cream until it peaks on its own
- Gradually fold the melted chocolate and Jasmine tea infusion into the whipped cream.
- Pipe it in a serving dish and store it in the refrigerator. Serve it chilled.
5. Baked Yoghurt
By: Chef Ashish Kadam, Chef De Cuisine, Novotel Mumbai International Airport
- 2 cups yogurt (hung)
- ½ cup fresh cream
- ½ cup Milk Maid
- Optional toppings: fresh fruits, nuts, or a drizzle of honey
- Preheat the Oven: Preheat your oven to (10°C). Double boiler for 9 mins.
- In a large bowl, whisk together the yoghurt, fresh cream and Milk Maid. and mix well.
- Pour into serving ramekins or baking dish.
- Place the ramekins or dish in a larger baking pan filled with hot water (about halfway up the sides of the ramekins). This helps in even baking and prevents the yoghurt from curdling.
- Bake in the preheated oven for about 10-15 minutes, or until the edges are set and the centre is slightly jiggly.
- Allow the baked yoghurt to cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Top with fresh fruits, nuts, or a drizzle of honey before serving.
6. Egg Pudding
By: Chef Ruchi Gagan Deep
- 6 tsp sugar
- 2 cup milk
- 2 eggs
- Take a pan and add 4 spoons of sugar to caramelise (Do not add water). Stir continuously till the sugar melts completely.
- Turn off the gas once the melted sugar turns golden brown.
- Now, transfer the caramel in a cake tin or you can even take a steel container. Spread it equally and let it rest for some time.
- Take a pan and add 2 cups of milk and 2 spoons of sugar. Now boil the milk till it gets half of its actual quantity.
- Turn off the flame once the milk gets a little thicker. Cool down the milk to room temperature.
- Take a bowl and break 2 eggs, mix them with a whisk or spoon. Now after mixing for a minute at this stage add the milk which we brought at room temperature and mix it.
- Strain the milk mixture and put it in the cake tin (in which we made our caramel).
- Cover the cake tin with silver foil and steam cook it for a minimum 20-25 minutes.
- After 25 minutes, turn off the gas. But do not de-mould it directly, put the steamed pudding in the fridge for 4 hours.
- Once it gets properly cool, de-mould it. Take a knife to lose the sides of the tin from pudding.
- Your 3-ingredient Egg Pudding is now ready to serve! For best taste serve it cold with banana slices and fresh berries.