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Evening cooking isn’t always a joyful thing. After work, traffic, or just a tiring day, it often becomes something to finish quickly and quietly. Most people don’t want to chop too much or wait around for anything slow. At the same time, eating something warm at home feels better than ordering again.
The Usha Ebony cooktop heats evenly, which matters when you’re cooking without full attention. It lets you place a wide pan or pressure cooker easily. That saves you from adjusting the flame too much or standing there the entire time.
The meals below don’t use any rare ingredients. They come together in a regular pan or kadhai and don’t take long to finish. You don’t need perfect measuring or long prep. These recipes are steady and useful when you just want to eat something decent before getting on with your evening.
1. Jeera Rice And Simple Aloo Tamatar Curry
When you want a full plate but no trouble, this one works. Soak the rice earlier if possible, it cooks faster that way. For the curry, start with some jeera in hot oil. Add chopped tomatoes and basic masala, haldi and mirchi powder mostly. Once the tomatoes soften, drop in the boiled aloo pieces.
You can mash some of the potatoes to thicken the gravy slightly. Let it bubble on low heat for five or six minutes. Meanwhile, cook the rice in another vessel with a few cumin seeds and salt. If both pans are on together, it finishes quicker.
The curry tastes better if you let it rest for five minutes before eating. Serve with curd, or a bit of pickle if the rice feels too plain.
2. Besan Cheela With Chutney And Warm Veg
Besan cheela comes together without too much thinking. Mix besan, water, haldi, salt, chopped onion, and green chillies. Add ajwain too if you like that taste. Let the batter sit while you heat the pan. Spread it gently and cook both sides till you see brown patches.
While one side cooks, you can get a quick chutney ready. Blend coriander, garlic, and a spoonful of curd. Add some lemon juice for sharpness. Or you can just mix green chutney from the fridge with curd.
In another pan, toss whatever chopped veg you have in a little oil. Add mustard seeds and hing for flavour. This is a dinner that doesn’t leave you heavy but still keeps you full.
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3. Paneer Bhurji And Phulka
Paneer bhurji cooks fast and tastes good even without too many spices. You just need onion, tomato, ginger, green chilli, and some masala. Start by softening onions in oil. Add grated ginger and tomatoes next. Then throw in haldi, mirchi, and a pinch of garam masala.
Crumble paneer into the pan and mix slowly so it doesn’t dry out. Cook for just a few minutes. Don’t overdo it, or it turns rubbery. Sprinkle coriander on top if you have it.
Make fresh phulkas on the larger burner of your Ebony cooktop. They puff better that way and don’t burn around the edges. Slice a few onions and squeeze lemon over them, and that’s all you need.
4. Vegetable Pulao And Raita
This is the one when you want something that feels complete but still uses one pot. Soak basmati rice if there’s time. Chop whatever vegetables are there, carrot, beans, peas, and one small onion. Heat some oil or ghee, and add bay leaf, laung, dalchini, and one elaichi if you want.
Add onion and sauté till it turns light brown. Add the vegetables and give them one minute. Then put in the rice and water. Add salt and cover the pot, and leave it to cook on a low flame.
While the rice simmers, mix curd with grated cucumber and salt. Add roasted jeera powder. Keep it in the fridge for ten minutes if the kitchen feels too warm. When the pulao is done, fluff it carefully with a spoon and eat it with the raita.
5. Moong Dal Khichdi With Ghee Tadka
Khichdi doesn’t ask much from you. Wash equal amounts of moong dal and rice and put them in a pressure cooker with turmeric, salt, and enough water. Let it cook till soft. It usually takes two or three whistles, depending on the type of cooker you’re using.
In a separate small pan, heat ghee and add mustard seeds, jeera, hing, and curry leaves. If you have garlic, crush it lightly and add it to the ghee too. Once everything crackles, pour it over the khichdi.
You can eat it with curd, papad, or even just a spoonful of pickle. This meal is soft, warm, and doesn’t leave you tired after eating it.
