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.

17/07/2026

Fresh vegetables, a rich homemade tomato sauce, perfectly cooked penne, and gooey mozzarella—this is comfort food made healthier! 🍅🧄🧀

This easy one-pan Veggie Penne Pasta is packed with flavor, comes together quickly, and is perfect for busy weeknights or a family meal. Save this recipe and give it a try!

What’s your favorite pasta shape? Tell me in the comments! 🍝

Ingredients

* 300 g penne pasta
* 600 g tomatoes, halved
* 2 onions, chopped
* 10 cloves garlic, chopped
* 3 medium carrots, chopped
* ½ zucchini, chopped
* 100 g button mushrooms, sliced
* 1 capsicum, chopped
* 3 tbsp mustard oil
* 2–3 tbsp tomato paste
* ¼ cup shredded mozzarella cheese
* Salt, to taste
* 1 tsp chilli flakes
* ½ tsp black pepper
* 1 tsp Italian seasoning
* 1 tsp oregano
* Pasta water, as required
* Fresh coriander leaves, for garnish
* Extra mozzarella, for garnish

Instructions

1. Cook the penne in salted boiling water until al dente. Reserve some pasta water.
2. Heat mustard oil in a pan. Add onions, garlic, and salt. Sauté for 2–3 minutes.
3. Add carrots and tomatoes. Cook until the tomatoes soften completely.
4. Blend the cooked vegetables until smooth using a blender or hand blender.
5. Return the sauce to the pan. Add chilli flakes, pepper, Italian seasoning, and oregano. Simmer for 2 minutes.
6. Add zucchini, capsicum, mushrooms and tomato paste. Cover and cook for 5 minutes.
7. Add the cooked penne along with a little reserved pasta water. Toss well.
8. Stir in the mozzarella until melted and creamy.
9. Garnish with extra mozzarella and fresh coriander. Serve hot.

05/07/2026

Health meets comfort food! 🍲✨ Boost your family’s immune system with this delicious Curry Leaf & Herb Chicken Gravy (inspired by Northeast home cooking)!

By swapping out heavy red chili powders for a vibrant, fresh paste of curry leaves and coriander, you get a deeply savory gravy that kids love. Curry leaves are an absolute superfood—loaded with vitamins A, C, and E, and packed with antioxidants that support gut health and protect the body from infections. 🌿💪
It’s the ultimate soul-soothing dinner to keep the kids healthy, active, and happy.

👉 Save this post for your next busy weekday dinner or school lunchbox panic!

INGREDIENTS
Chicken: 750g
The Green Paste:
- bunch of fresh coriander leaves
- bunch of Maan Dhaniya
- bunch of curry leaves
- 1.5-inch piece of ginger
- 10-15 garlic cloves
- 1 to 2 green chilies (keep it to 1 for completely kid-friendly warmth)
Dry Spices: ¾ tsp turmeric powder, ¾ tsp freshly crushed black pepper powder
Onion: 2 large onion (finely chopped)
2 tbsp mustard oil
Salt: To taste

Instructions:
1. Blend the fresh coriander, maan dhaniya, ginger, garlic, and green chili into a smooth, thick green paste using just a tiny splash of water.
2. In a bowl, thoroughly mix the 750g of chicken with the green herb paste. Let it marinate in the fridge for 15–20 minutes to tenderize.
3. Heat the mustard oil in a pan. Add the finely chopped onions and fry on medium heat until soft and translucent.
4. Add the marinated chicken and fry for 5 minutes.
5. Add the remaining green paste mixed with water into the pan. Stir well, lower the heat to medium-low, and cover with a lid. Let the chicken cook in its own juices for about 12–15 minutes, stirring occasionally.
6. Serve with white steaming rice and squeeze of Kaji Nemu.

03/07/2026

💼 WELCOME TO TIFFIN CHRONICLES: EPISODE 3!

If you are tired of boring lunchboxes, this High-Protein Creamy Rajma & Chili Oil Chicken Bowl is about to change your midday routine. 🤤

We are layering a crisp, refreshing cucumber and carrot salad into a deeply spiced, creamy curd and rajma base. Then, we are pairing it with juicy, pan-seared chicken tossed in a fiery splash of chili oil. 🌶️✨

It’s high-protein, incredibly fresh, packs easily without getting soggy, and hits every single flavor note.

Ingredients
The Creamy Base: 200g Curd (Dahi)
The Salad Crunch: 80g cucumber (chopped), 80g carrots (chopped), 100g boiled Rajma (Kidney beans)
The Protein: 100g cooked chicken (pan-seared with spices of your choice)
The Flavor Kick: 1 tsp chaat masala, 1 tsp jeera powder, ½ tsp salt, 1 tsp chili powder, ½ tsp chili oil

Instructions
1. Prep the Creamy Salad: In a lunchbox or bowl, add the curd and mix in the chaat masala, jeera powder, salt, and chili powder until smooth.
2. The Shake Mix: Toss the boiled rajma, chopped cucumber, and chopped carrots directly into the spiced curd. Close the lid tightly and give it a good shake until everything is perfectly coated.
3. The Spicy Chicken Kick: In a separate bowl or container, take your pre-cooked, pan-seared chicken. Drizzle the chili oil over it, close the lid, and shake well to coat the chicken completely.
4. Pack and Enjoy: Assemble them together in your tiffin box, snap the lid on, and look forward to a premium, high-protein lunch!

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09/06/2026

Craving something sweet but want to keep it healthy? 🍮✨ This High-Protein Sattu Cream Jar is about to be your new obsession! It has the most perfect velvety, creamy texture—not too thick, not runny, just pure bliss. Naturally sweetened with dates and packed with clean fuel. No cooking, no guilt, just deliciousness in 10 minutes. 🤤👇
Ingredients you’ll need: Sattu, peanut butter, milk, hung curd, dates, chia seeds, and a splash of hot water. Full recipe steps are in the video! Save this for your next sweet craving! 💾

Ingredients
3 tbsp Sattu (Roasted Chickpea Flour)
1 tbsp Peanut Butter
1/2 cup Milk
1 cup (~200g) Low-Fat Hung Curd
2 Dates
2 tbsp Hot Water
1 tbsp Chia Seeds

Instruction:
1 Blend the dates with 2 tablespoons of hot water until it forms a smooth, sticky paste. Stir the chia seeds directly into this paste and let it sit for 2 minutes to thicken.
2 Add the Sattu and peanut butter to the date paste. Slowly stir in the milk until it transforms into a thick, sweet, creamy consistency.
3 Grab a clean jar. Layer half of the creamy hung curd at the bottom, then drop your sweet sattu mixture right on top.
4 Chill & Serve: Let it chill in the fridge for 10 minutes to set, then dig in!

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