Sneha Chopra

Here’s a Grilled Chicken / Beef Steak with Mashed Potato & Exotic Vegetables recipe that’s restaurant-style but easy enough to do at home.

I’ll give you both chicken and beef steak options with the same sides so you can choose.

🍽 Grilled Chicken or Beef Steak with Mashed Potato & Exotic Vegetables

🕒 Prep Time: 15–20 mins

🍳 Cooking Time: 20–25 mins

🍽 Serves: 2

🧾 Ingredients:

For the Steak (Choose Chicken or Beef)

• Chicken breast – 2 pieces (150–180 g each)

OR

Beef tenderloin / sirloin – 2 steaks (180–200 g each)

• Olive oil – 2 tbsp

• Garlic – 2 cloves, minced

• Lemon juice – 1 tbsp (for chicken) / Balsamic vinegar – 1 tbsp (for beef)

• Salt & pepper – to taste

• Fresh rosemary or thyme – 1 tsp (optional)

• Paprika – 1/2 tsp

For Mashed Potatoes

• Potatoes – 3 medium (peeled, cut into chunks)

• Low-fat milk – 1/4 cup (warm)

• Butter – 1 tbsp (or olive oil for a lighter version)

• Salt – to taste

• Black pepper – 1/4 tsp

For Exotic Vegetables

(Use what’s available — fresh is best)

• Broccoli florets – 1 cup

• Zucchini – 1/2 cup, sliced

• Bell peppers – 1/2 cup, sliced

• Baby carrots – 1/2 cup

• Olive oil – 1 tsp

• Salt & pepper – to taste

• Mixed herbs – 1/2 tsp (oregano, basil, thyme)

🥘 Instructions:

1️⃣ Prepare the Steak Marinade

1. For chicken: Mix olive oil, minced garlic, lemon juice, paprika, salt, pepper, and herbs.

For beef: Mix olive oil, minced garlic, balsamic vinegar, paprika, salt, pepper, and herbs.

2. Coat the meat evenly and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2️⃣ Make the Mashed Potatoes

1. Boil potatoes in salted water until tender (10–12 mins).

2. Drain and mash while hot.

3. Mix in warm milk, butter, salt, and pepper until creamy. Keep warm.

3️⃣ Cook the Exotic Vegetables

1. Heat olive oil in a pan.

2. Add all vegetables, season with salt, pepper, and herbs.

3. Sauté for 3–4 minutes — keep them slightly crunchy for texture.

4️⃣ Grill the Steak

• For Chicken:

Heat a grill pan or non-stick skillet on medium-high. Cook each side for 4–5 minutes until golden and fully cooked (internal temp ~74°C / 165°F).

• For Beef:

Heat the pan until smoking hot. Sear each side:

• Rare: 2–3 mins per side

• Medium: 3–4 mins per side

• Well done: 5–6 mins per side

Let rest for 3–5 mins before serving.

For Mushroom Sauce

• Take 304 button mushrooms. Clean them thoroughly. Then take a pan and saute mushrooms in olive oil till mushrooms leave water. Add Salt, pepper, garlic and saute a little bit more.
  Now grind the mushrooms and make a sauce, add 1 teaspoon butter for taste, your mushroom sauce is ready.

5️⃣ Plate & Serve

• Place a scoop of mashed potatoes on the plate.

• Add the grilled chicken or beef steak beside it.

• Arrange sautéed exotic vegetables on the side.

• Optional: drizzle with homemade pepper sauce or mushroom gravy.

Here’s a delicious, healthy, and easy Vegetable Paneer Vermicelli recipe – great for breakfast, lunch, or even a light dinner. It’s packed with protein, fiber, and flavor!

🥗 Vegetable Paneer Vermicelli Recipe

🕒 Prep Time: 10 mins

🍳 Cook Time: 15–20 mins

🍽️ Serves: 2

🧾 Ingredients:

• 1 cup vermicelli (semiya) – roasted or plain

• 1/2 cup paneer (cottage cheese) – cubed or crumbled

• 1/4 cup carrots – finely chopped

• 1/4 cup green beans – chopped

• 1/4 cup capsicum – chopped

• 1/4 cup green peas – fresh or frozen

• 1 small onion – finely chopped

• 1 green chili – chopped (optional)

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1/4 tsp turmeric powder

• Salt – to taste

• 1 tbsp oil or ghee

• Fresh coriander leaves – chopped, for garnish

• Juice of 1/2 lemon

🥘 Instructions:

1. Cook the Vermicelli:

• Bring water to a boil. Add a pinch of salt and a few drops of oil.

• Add vermicelli and cook until just soft (not mushy).

• Drain and rinse with cold water to stop further cooking. Set aside.

2. Sauté the Vegetables:

• Heat oil or ghee in a pan.

• Add mustard seeds and cumin seeds. Let them splutter.

• Add chopped onions and green chili. Sauté till translucent.

• Add all the chopped vegetables and peas. Sprinkle a little salt.

• Cover and cook for 5–6 minutes until veggies are tender but not overcooked.

3. Add Spices & Paneer:

• Add turmeric powder and mix well.

• Add paneer cubes or crumbles and sauté for 1–2 minutes gently (so paneer doesn’t break).

4. Mix in Vermicelli:

• Add the cooked vermicelli to the vegetable-paneer mixture.

• Mix gently to combine all ingredients evenly.

• Check for salt and adjust as needed.

5. Finish & Garnish:

• Turn off the heat. Add lemon juice and fresh coriander.

• Mix and serve hot.

✅ Tips:

• You can use roasted vermicelli to skip the roasting step.

• Add soy chunks, tofu, or egg for variation.

• Use minimal oil and avoid overcooking vegetables to retain nutrients.

Salad with asparagus and peas, delicious lemon thyme vinaigrette is blended with fresh, crisp spring veggies. You may add your preferred protein to turn it into a meal or serve it as the ideal side dish for a spring brunch or lunch.Salad made with asparagus is a nutritious vegetarian dish. This healthful recipe, which is created with lettuce and cherry tomatoes, is ideal for school lunches as well as for office workers.The main component in this recipe is fresh asparagus.

Ingredient

1.Asparagus

2.Peas

3.Greens

4.Cilantro

5.Radishes

6.Almonds

7.Goat cheese

8.Extra virgin olive oil

9.White wine vinegar

10.Lemon

11.Thyme

12.Honey

13.Garlic

14.Salt and pepper 

How to make Asparagus And Pea Salad

1.Prepare your greens and chop your vegetables-If made ahead, put them in the fridge in an airtight container.

2.All the ingredients for your vinaigrette should be placed in a blender, and they should be blended on high until emulsified. Pour contents into a lidded glass bowl or Mason jar and store in the refrigerator until needed. For 3–4 days, the vinaigrette can be stored in the refrigerator. Before using it, simply shake or stir it because it could solidify a little bit in the refrigerator.

3.Several hours or even a day before serving, blanch your asparagus and peas. Keep chilled until you’re ready to use.

4.Prepare the salad and garnish with the goat cheese, nuts, and vinaigrette.

HOW TO BLANCH ASPARAGUS AND PEAS

1.Bring water in a big pot to a boil. For a further two to three minutes, or until they just begin to get soft, add the asparagus and peas.

2.A big basin should be filled with cold water and plenty of ice to create an ice bath while the asparagus and peas are cooking.

3.Asparagus and peas that have been cooked should be drained and thrown into the ice bath right away. Keep them there until they have totally cooled. By shocking the veggies, the cooking process is stopped, and the vegetables’ brilliant colour and firm texture are preserved.

4.If the ice hasn’t fully melted, remove it from the bath and drain the water before using a paper towel to gently pat the vegetables dry. Until you’re ready to use, keep in the refrigerator in an airtight container.

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Peanut Butter Banana Oatmeal combines naturally sweet banana and creamy peanut butter for a filling and satisfying breakfast. This peanut butter banana is excellent because peanut butter and banana are one of the best flavor combinations. This recipe is a fantastic one to try if you’re searching for a nutritious breakfast option to include in your rotation. This breakfast bowl, which is packed with the health of oats, chia seeds, and pumpkin seeds, is the ideal way to start the day. Add tonnes of peanut butter and hazelnut spread, bananas, and crispy almond flakes to it for extra flavor!People enjoy eating a rainbow of colours, which contains a range of vitamins and minerals, so this is a fantastic way to incorporate all of your fruit into one meal. Oats are a very healthy choice for a variety of reasons. The fibre in them may help in good digestion, improve your hair and skin quality, and is an excellent energy booster and keeps your bone health in check. 

Ingredients

1.3/4 cup oats

2.1 cup water

3.1/4 cup milk

4.1/2 Ripe banana sliced

5.1 tbsp Peanut butter (heaped)

6.1 tbsp Hazelnut spread (heaped)

7.1 tbsp pumpkin seeds

8.1/2 tbsp Chia seeds

9.1/2 tbsp Almonds flakes

10.Honey (as desired)

How to make Banana Peanut Butter Oat Meal

1.Toast oats in a pan until they turn light brown.

2.Oats are cooked by adding water and cooking them on a medium heat until they get sticky.

3.Cook for an additional few minutes after adding milk.

4.The heated oats porridge should be poured into a bowl, then topped with the banana, peanut butter, hazelnut spread, almonds, and seeds.

5.If desired, add honey to the bowl of oats to taste.

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