Tried Speed-Scratch Cooking Yet ? Here Are Reasons to Do So

Hunger pangs can often get the better of us, and if you live a hectic life like the one I do in Mumbai, you’re surely binge eat anything you find on Swiggy, Zomato, or from the neighbourhood chaatwala.What comes after binge eating is repenting, we always tend to wilt in sorrow about our diets gone for a toss and about how we’ve lost track of our plans. So then, what is the solution to binge eating and managing to cooking up something healthy swiftly, we’ve got the answer.

What is Speed Scratch Cooking?

Speed-scratch cooking, a relatively new concept is all set to become the ultimate to-go-to trend by consumers and chefs alike. The method involves preparing or simply assembling a dish with partly prepared, convenience ingredients. The technique highlights an easy three prong approach of plan, prepare and serve. Adopting this not only aids individuals with a tight schedule or those who have a lazy approach to cooking but also provides a time efficient, nourishing and delicious outcome owing to the usage of fresh ingredients.

What’s Made Speed Cooking Popular?

The Godrej Food Trends Report that has been collated with insights from over 100 thought leaders from the food and hospitality industry also predicted the emergence of this trend and extensively spoke about it. The 2019 edition showcased how modern Indians do not have the time to cook an elaborate meal, but are actively seeking solutions that boost their creativity in the kitchen. By tweaking recipes through speed-scratch cooking one can not only serve a hot and fresh meal quickly with minimum fuss, but also maintain its quality and nutritional factor.

Rama, a 42-year-old housewife, who regularly prepares meals using this method said, “Speed- scratch cooking has been a boon to me. Living in a joint family setting often makes it cumbersome to match everyone’s demands and preferences. Having stumbled upon this new technique not only helps save time but also gives me the liberty to prepare some new and fun recipes, all without compromising on nutrition!”

Speed-scratch cooking is proving to be a great lifestyle solution for families, working millennials or anybody looking for smarter cooking solutions. With this trend creating a significant impact on the food industry, Chef Rahul Bhukesh, in-house chef at Godrej Tyson Foods Limited helps decode the specifics. Here are two recipes to transform the magic balls and nugget offerings by Godrej Yummiez with added flavours to surprise your palate.

Stir Fried Chicken Magic Balls


Yummiez Chicken Magic Ball (1 pack)

Diamond cut onions (50g)

Diamond cut green capsicum (50g)

Diamond cut red capsicum (50g)

Diamond cut yellow capsicum (50g)

Chopped green chilli (50g)

Finely chopped garlic (20g)

Finely chopped carrot (20g)

Tomato ketchup (30g)

Dark soy sauce (5ml)

Salt to taste

Crushed pepper (1g)

Vinegar (1tsp)

Honey (1tbsp)

Vegetable oil (2tbsp) + extra to fry the Yummiez Chicken Magic Balls

Water (1/2 cup)

Corn starch (10g)

Finely chopped green onion for garnish


Step 1: Deep fry the Yummiez Magic Balls and keep them aside.

Step 2: Heat a wok on high flame and add cold oil. Add garlic and green chilli, and stir.

Step 3: Add the carrot, capsicum and onion and continue stirring. Add tomato ketchup, salt, pepper, soy sauce and vinegar. Dissolve the corn starch in water and add it to the cooked base.

Step 4: Add the fried Yummiez Magic Balls and stir on a high flame.

Finally, finish with honey, garnish with green onions and serve hot.

A Quick Chicken Nugget Salad


Yummiez Chicken Tandoori Nuggets (10)

Diced red capsicum (50g)

Diced yellow capsicum (50g)

Sliced green zucchini (70g)

Chopped or torn up iceberg lettuce (150g)

Sliced baby corn (10)

Thousand Island dressing (40g)

Balsamic vinegar (5g)

Crushed black pepper (1g)

Salt to taste

Oil for frying + extra to grill the vegetables


Step 1: Grill all the vegetables except the iceberg lettuce on a pan. Finish the vegetables using the balsamic vinegar.

Step 2: In a salad mixing bowl, add the iceberg lettuce, grilled vegetables, Thousand Island dressing and the seasoning. Mix well.

Step 3: Heat the oil in a wok on medium flame and deep fry the Yummiez Chicken Tandoori Nuggets until they turn golden brown.

Serve the salad with the tandoori chicken nuggets on top.

Shayne Dsouza

Hey, My name is Shayne and I am the founder of Le Scoop, an online lifestyle magazine. I love telling the world stories, where to eat, what to see in different cities, and bringing news to life. I have worked on content for brands such as Neiman Marcus,, Treebo Hotels, Celltick, Tribune, and Casa One. I hope you all love your stay on Le Scoop. You can reach me on

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