The Noob Cook

The Noob Cook I am the noobest of all the noobs. This page is dedicated to all the noob cooks who love cooking.

11/04/2026

There is a specific kind of magic that happens when you pressure cook pork with bamboo shoots. 🥘✨
The secret to this deep, smoky profile is letting the ginger-garlic paste get a slight char in mustard oil before the pressure cooker takes over to make the meat incredibly tender. Finished with fresh, whole mustard greens and a side of ghost pepper for that unmistakable heat. 🌿🌶️
Simple, rustic, and packed with soul. This is home. 🍚

Ingredients List:
• 1 kg Pork
• 4-5 Potatoes
• 1/2 cup Bamboo shoots
• 1 small Onion
• 1 inch Ginger
• 10 Garlic cloves
• 4 Tomatoes
• 4 Red chillies
• 3-4 Green chillies
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Turmeric
• Salt (to taste)
• 3 tsp Mustard oil
• Spring onions
• Mustard greens
• Ghost pepper (for serving)

Instructions:
1. Boil the pork in salted water for 10 minutes to remove impurities, then drain.
2. Render some pork fats in a pan, add 3 tsp mustard oil, and sauté the ginger-garlic paste until slightly burnt for a smoky aroma.
3. Add onions and sauté for 2 minutes. Add the pork, potatoes, salt, and dry spices. Mix and fry well for 5 minutes.
4. Add tomatoes and chillies, then pressure cook for 1 whistle.
5. Remove the tomatoes and chillies, smash them into a paste, and stir them back into the curry.
6. Add whole spring onions and mustard greens (unchopped). Close the lid and simmer for 10 minutes.
7. Remove the greens to the side.
8. Serve with white rice and ghost pepper.

08/04/2026

Forget the takeout—this Honey Chilli Potato is all you need! 🍯🔥
The secret is all in the double-fry and that glossy, spicy glaze. Crispy on the outside, tender on the inside, and perfectly coated in a sweet-and-savory sauce. 🍟✨
Save this for your next snack craving!

Ingredients
* 3 medium Potatoes, sliced into uniform batons (French fry style)
* 1 onion (finely sliced), 6-7 garlic cloves (minced)
* 1 capsicum (julienned)
* The Glaze: 2 tbsp Tomato Ketchup, 1 tbsp Soy Sauce, ½ tbsp Chilli Sauce, 1 tbsp Honey
* 2 tsp Corn starch (plus a little extra for the sauce if needed)
* Salt to taste
* Frying: A blend of Mustard oil and Refined oil
* Garnish: Toasted sesame seeds and freshly chopped spring onions

Method
1. Cut the potatoes into French fry shapes. Soak them in cold water for at least 30 minutes to draw out the excess starch—this is the secret to a better crunch. Drain and pat them completely dry with a kitchen towel.
2. Dust the dried potatoes with 2 tsp of corn starch and shake well until every piece is evenly coated.
3. Heat the oil blend in a pan. Once hot, reduce the flame to medium and fry the potatoes for 6-7 minutes. Remove them and let them rest. Now, turn the heat to maximum and flash-fry the potatoes for another 5 minutes until they are deeply golden and extra crispy. Set aside.
4. In a separate bowl, whisk together the ketchup, chilli sauce, soy sauce, and honey to create a smooth glaze.
5. Heat a small amount of oil in a pan. Add the onions, minced garlic, and a pinch of salt. Sauté for 2 minutes until fragrant. Toss in the julienned capsicum and sauté for another 2 minutes, keeping the vegetables slightly crisp.
6. Pour in the prepared sauce mixture with a splash of water. Allow the liquid to simmer until it evaporates and the sauce reaches a thick, glossy consistency. Add the double-fried potatoes and toss quickly to coat every piece in the glaze.
7. Finish with a sprinkle of sesame seeds and chopped spring onions. Serve immediately to enjoy the maximum crunch.

05/04/2026

The only condiment your kitchen needs. 🌶️✨
This isn’t just heat—it’s a texture explosion. We’re talking roasted peanuts, toasted sesame, and a triple-chili blend balanced with a hint of jaggery to round out the fire. 🥜🔥
It’s the perfect high-protein flavor booster for your morning eggs or stir-fry veggies. Spicy, nutty, and completely addictive.
Save this for your next meal prep session! ⬇️

Ingredients:
* 200g Dry Red Chillies (Soaked & blended)
* 10 Dry Ghost Peppers (Soaked & blended)
* 1 Fresh Ghost Pepper (Finely minced)
* 7-8 Fresh Red Chillies (Finely minced)
* 10 Fresh Green Chillies (Finely minced)
* 1 k**b Ginger (Finely minced)
* 10-12 cloves Garlic (Minced)
* 1/4 cup White part of Spring Onions (Finely chopped)
* 1/4 cup Roasted Peanuts (Crushed)
* 2 tbsp Roasted Sesame Seeds
* 2 tbsp Jaggery Powder (To balance the sting)
* 1 tbsp Sea Salt (Adjust to taste)
* 1/2 cup Mustard Oil (Authentic pungent base)
* 1/2 cup Neutral Refined Oil (To mellow the mustard)
* 1/2 cup White Vinegar (For tang and preservation)

Method:
Soak the dry red chillies and the dry ghost peppers in hot water for 10 minutes. Blend them together in a blender. Finely chop all the remaining ingredients. Heat the oils; once they reach their maximum temperature, turn off the heat and let them cool down slightly. Add all the ingredients, then turn the heat back on. Cook over medium heat for 10 minutes. Allow the mixture to cool completely before transferring it to a glass jar.

ChiliOilRecipe

01/04/2026

Forget everything you know about boring meals. 🔥 This Ghost Pepper & Roasted Peanut crunch is the ultimate “everything” topping. It’s nutty, smoky, and carries a heat that’ll wake up your tastebuds!
I put this on my morning eggs, steaming white rice, and even my late-night noodles. 🍜🍳
Pro-tip: Don’t over-blend! The magic is in the crunch.

Ingredients
• 1/2 cup Roasted Peanuts (unsalted)
• 3 tbsp Sesame Seeds (toasted)
• 10-15 Dried Red Chillies (mild/medium)
• 5-6 Dried Ghost Peppers (Bhut Jolokia)
• 10 cloves Garlic (peeled)
• 1 k**b Ginger (sliced)
• 1/2 tbsp Jaggery Powder (or brown sugar)
• 1 handful Fresh Coriander
• 1 tbsp Mustard Oil (for that authentic pungent aroma)
• Salt to taste

Steps
1. In a bowl, toss the Ghost peppers, dried chillies, ginger, garlic, and fresh coriander with the mustard oil until well coated.
2. Air fry the mixture at 180°C for 4–5 minutes. Watch closely so the chillies don’t burn!
3. Add the roasted peanuts, toasted sesame seeds, salt, jaggery, and your air-fried aromatics into a blender.
4. Pulse 4–5 times. You want a coarse, grainy texture, not a fine powder.

25/03/2026

When the LPG runs out, the real flavor comes out! 🔥🪵
Turned a gas shortage into a Sunday feast by heading outdoors. There’s just something about pork simmering over an open flame that hits differently. The smokiness pairs perfectly with the fermented tang of bamboo shoots and the brightness of fresh dill. 🌿✨
Proof that you don’t need a fancy kitchen to make a 5-star meal—just some good wood and a heavy pot. 🥘

14/03/2026

Dessert for breakfast? Always. 🍌🍫
Stop scrolling and save this 1-minute breakfast hack. It’s creamy, high-protein, and tastes like a chocolate treat but keeps you full until lunch. The secret? Blending your oats with curd for that ultimate pudding texture.

05/03/2026

Stop settling for preservatives! 🛑 This is the ONLY spread recipe you need for your 2026 meal prep.
We’re taking fresh milk and turning it into a smoky, fiery, velvet-smooth Peri-Peri spread. No stabilizers, no hidden oils—just pure protein and air-fried goodness. The traditional Dhuna (charcoal smoke) at the end takes this from “good” to “gourmet.” 🌶️🧀
Perfect for:
✅ Sourdough Toast
✅ Homemade Burgers
✅ High-protein Veggie Dips

21/02/2026

Tangy, spicy, glossy and perfectly dry — this Indo-Chinese style chicken is packed with soy, vinegar, ketchup and finished with fresh ginger for that sharp aroma 🔥
Save this and try tonight!
Full recipe on my YouTube Channel. Link in the bio.

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