Looking to whip up something delicious without spending hours in the kitchen? These three crowd-pleasing recipes — from a flavour-packed Chicken Fajita Cake to a zesty Lemon Loaf and a quick, indulgent 5-Minute Chocolate Pudding — are just what you need. Whether you’re in the mood for savoury comfort, a citrusy bake, or a warm dessert that satisfies your sweet tooth instantly, these recipes are simple, fuss-free, and made with everyday ingredients. Created by home chefs Aditi Garware, Arushi Hasija, and Kriti Dhiman, they’re perfect for busy weeknights, quick hosting, or even solo indulgence.
Chicken Fajita Cake recipe By Aditi Garware
Ingredients
1 tbsp olive oil
2 chicken breasts (sliced)
2 bell peppers (sliced)
1 onion (sliced)
2 tbsp fajita seasoning
4 tortilla wraps
150g mozzarella cheese
To Garnish: Salsa, sour cream, coriander
Method
Preheat oven to 180°C. Line a baking dish with parchment paper.
Sauté chicken in olive oil until white. Add onion and peppers, cook for 3 mins.
Stir in fajita seasoning; cook for another 3 mins.
Layer a tortilla in the baking dish, top with chicken mix and cheese. Repeat layers.
Finish with a tortilla on top, cover with foil and bake for 15–20 mins.
Flip, demould, slice, and garnish with salsa, sour cream, and coriander.
Lemon Loaf recipe by Arushi Hasija
Ingredients
150g caster sugar
Zest of 1 lemon
100g butter (softened)
70g yogurt
180g flour
1 tsp baking powder
½ tsp baking soda
120ml milk
2 tbsp lemon juice
1 tsp lemon or vanilla extract
Method
Rub sugar with lemon zest. Mix in butter and yogurt.
Fold in flour, baking powder, and baking soda alternately with milk.
Add lemon juice and extract; mix well.
Pour into 8×4″ loaf pan and bake at 180°C for 40–45 mins.
Let cool before slicing.
5-Minute Chocolate Pudding recipe by Kriti Dhiman
Ingredients
½ cup melted butter
¾ cup jaggery
1 cup yogurt (dahi)
3 tbsp cocoa powder
1 cup ragi (finger millet flour)
½ tsp baking soda
1 tsp baking powder
1 tsp instant coffee powder
Method
Combine all ingredients in one bowl; mix well.
Pour into a microwave-safe tin. Microwave for 2–3 mins.
Serve warm with chocolate sauce and vanilla ice cream.
