Triple Method Cooking Recipes

  The Sweet Potato and Black Bean Breakfast Burrito is a hearty, vibrant, and fibre-rich morning meal that combines earthy roasted sweet potatoes, protein-packed black beans , and wholesome spices wrapped in a warm tortilla. This plant-forward dish offers a fantastic balance of complex carbohydrates, plant-based protein, and essential micronutrients, providing sustained morning energy while supporting overall cardiovascular health . Ingredients Whole Wheat or Whole Grain Tortillas: 2 large tortillas (choose high-fibre or sprouted whole grain options for added heart health benefits). Sweet Potato: 1 medium sweet potato, peeled and diced into small cubes. Black Beans: 1 cup cooked or canned black beans, rinsed and drained (low-sodium preferred). Eggs or Plant-Based Protein: 2 whole eggs and 2 egg whites (or scrambled tofu for a vegan alternative). Onion & Bell Pepper: 1/2 small onion, diced, and 1/2 bell pepper, diced, for texture and antioxidants. Spices: 1/2 teaspoon gr...

  Tteok-Patishapta is a delicious fusion dessert that combines the silky, chewy texture of Korean rice cakes ( tteok ) with the sweet, aromatic comfort of Bengal’s classic Patishapta crepes. The thin, slightly springy rice wrapper encases a luxurious filling of caramelised grated coconut, rich cardamom-scented jaggery , and condensed milk. Every bite offers a delightful contrast between soft, chewy rice batter and a warm, fragrant, gooey centre with a subtle nutty crunch. Ingredients For the Rice Crepe Batter (Tteok Base): Glutinous Rice Flour (Mochiko): 1 cup All-Purpose Flour or Fine Semolina: 2 tablespoons (helps hold shape) Milk or Coconut Milk: 1 to 1 ¼ cups (warmed) Sugar: 1 tablespoon Salt: A tiny pinch Vegetable Oil or Ghee : For lightly greasing the pan For the Coconut-Jaggery Filling (Kheer/Pur): Fresh Grated Coconut: 1 ½ cups Date Palm Jaggery (Khejur Gur) or Brown Sugar : ½ cup (adjust sweetness to taste) Condensed Milk or Mawa (Dried Milk Solids): 3 tablespo...

  Grilled Chicken Thighs with Chimichurri is a vibrant, protein-packed dish that combines juicy, smoky grilled chicken with a fresh, herbaceous green sauce. Originating from South America , authentic chimichurri packs a punch of fresh parsley, cilantro, garlic, oregano, red wine vinegar, and extra virgin olive oil . This flavourful meal delivers lean protein alongside powerful antioxidants and heart-healthy monounsaturated fats . Ingredients Chicken Thighs: 1.5 to 2 lbs bone-in, skin-on (or boneless, skinless) chicken thighs. Fresh Herbs for Chimichurri: 1 cup tightly packed fresh flat-leaf parsley and 1/2 cup fresh cilantro, finely chopped. Garlic: 3–4 cloves, minced or finely grated. Aromatics & Spices: 1/2 teaspoon red pepper flakes (adjust for heat), 1/2 teaspoon dried oregano, salt, and freshly ground black pepper. Acid & Oil: 3 tablespoons red wine vinegar and 1/2 cup high-quality extra virgin olive oil. Marinade/Seasoning for Chicken: 1 tablespoon olive oil, 1...

  Chotpoti - Japchae Salad is an exciting, vibrant fusion that brings together the tangy, spicy street food flavours of Bangladeshi Chotpoti with the sleek, comforting texture of Korean Japchae . Chewy glass noodles and tender yellow peas (or chickpeas) are tossed in a lip-smacking dressing made from sour tamarind, rich sesame oil, toasted cumin, and roasted chilli. Every bite offers a refreshing contrast of textures—soft noodles, hearty legumes, and crisp fresh vegetables—bursting with a punchy balance of sour, savoury, nutty, and fiery notes. Ingredients For the Salad Base: Glass Noodles (Dangmyeon): 100g (3.5 oz) Korean sweet potato starch noodles Yellow Peas or Chickpeas: 1 cup cooked (dried white/yellow peas soaked and boiled, or canned chickpeas, drained) Boiled Potato: 1 medium, boiled and cubed into bite-sized pieces Cucumber: ½ medium, cut into thin matchsticks Carrot: 1 small, julienned Red Onion: ½ small, thinly sliced Fresh Cilantro (Coriander): ¼ cup choppe...