5-Minute Recipes using Stahl Cookware that you'll Love to Rustle Up!

5-Minute Recipes using Stahl Cookware that you'll Love to Rustle Up!

Often, our everyday hectic lives do not allow us enough time to prepare elaborate recipes, especially if we’re working professionals or have family responsibilities to tend to. Thanks to Stahl, you do not need to sweat. Our easy-to-rustle-up five-minute recipes will show you that taste can be achieved in a short amount of time. To add to that the quality of our latest technology Triply which combines the heat efficiency of aluminium with the health benefits of steel into you daily cooking. And this is done ensuring your food never comes into contact with the aluminium layer. Here goes our top four five-minute recipes for you to try:

1. Cheesy Bread Pizza


  • 1 tomato (chopped)
  • 1 capsicum (chopped)
  • 1 onion (chopped)
  • 1 bell pepper (chopped)
  • ½ tsp red chilli flakes
  • 1 tsp oregano
  • ½ tsp black pepper powder
  • salt to taste
  • 4 tbsp pizza sauce
  • 1 cup grated cheese (mozzarella or processed)
  • 6 slices of bread
  • 3 tbsp butter

Stahl Tip: Make sure you use Stahl’s Triply Non-Stick Tawa from our Artisan Nevrstick series. Our Greblon coating offers you the best quality in non-stick cookware and saves both time and energy.


In a bowl add all the chopped vegetables and spices. Mix well and keep aside. Evenly spread pizza sauce on all the bread slices. Top it with the vegetables. Finally add some grated cheese. Place your Triply non-stick tawa on a medium flame and add a teaspoon of butter and let it melt without burning it. Now place the bread pizza slices on it. Make sure the flame is low. Cover the tawa and cook for around 3 minutes or until the cheese melts completely. The bread pizza is ready. Finally sprinkle some oregano and red chilli flakes.

Serve hot!


  • If you do not have pizza sauce, then you can replace it with some tomato ketchup.
  • Always cook the bread pizza on low flame else it might burn from the bottom.
  • You can use your choice of vegetables.


2. Vegetable Stir-Fry


  • 1 packet Mushrooms (chopped)
  • 1 onion (chopped)
  • ½ zucchini (chopped)
  • ½ broccoli (chopped)
  • 3 carrots (thinly sliced)
  • 1 capsicum green (thinly sliced)
  • 1 capsicum red (thinly sliced)
  • 1 tbsp Ginger garlic paste
  • 1 tsp chilli flakes,
  • Stir-fry soy sauce
  • 1 packet rice/noodles/pasta

Stahl Tip: Our Artisan Hybrid Triply Kadhai combines the best in non-stick Greblon coating with a honeycomb structure. We also recommend our Artisan Deep Frypan as it is best for stir-fries because its shape keeps the food in it moving.


The key to a great stir-fry is to have everything prepped in advance because the cooking process goes faster. Once you have the right dish for the job, things flow through much quicker.

Make sure the oil in the Kadai gets to the right temperature first before adding and sautéing the onions. Stir till translucent.

Start with hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more.

Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some water and always keep the veggies moving in the pan. If you want something to stay crunchy, add it at the end.

For an extra boost of flavour, minced garlic and ginger are added last

When your vegetables are at their desired doneness, add your sauce.


  • For a good stir-fry, cooking vegetables at a high heat is essential for retaining crunch. Remember to add a splash of water for steam if they need a little boost.
  • Whether you eat it as-is or serve it with a side of rice/noodles/pasta, you’ll have a sumptuous meal and, best of all, no wastage.


3. Egg Bhurji on Rusk/Toast


  • 2 tbsp Vegetable Oil
  • 1 tbsp Butter
  • 1 medium size Onion (Chopped)
  • 1 Green Chilli (Chopped)
  • 2 tsp Ginger Garlic paste
  • 1 Tomato (Chopped)
  • 1 tsp Coriander (Dhanya) Powder
  • 1 tsp Turmeric (Haldi) Powder
  • 2 tsp Pav Bhaji Masala
  • 1 tsp Red Chilli flakes
  • Salt to taste
  • 4 Eggs (if you don’t have eggs replace with paneer or tofu)
  • Fresh Coriander (Chopped)

Stahl Tip: Stahl’s Artisan Hybrid Frying Pan comes with a beautiful Greblon coating non-stick inner layer in a honeycomb structure. Here’s best-n-class technology for your cooking speed and pleasure.


Heat the oil and butter in your non-stick frying pan together. Keep it on a medium low flame to avoid burning the butter. The combination of the two gives you the perfect texture you’re looking for.

Separately whisk the eggs in a bowl, add all ingredients except onions, ginger garlic paste, green chilli, red chilli flakes, and coriander.

Once the oil is hot, add the onion and sauté until onions turn translucent.

Add green chillies, ginger and garlic and fry until onion is slightly browned.

Now, add the egg mixture on a medium flame and keep stirring the eggs on medium low heat for about 3 mins or until just slightly runnier than your preferred consistency. Turn off heat and bring out the rusk. Remember, the eggs will continue to cook in the residual heat of the pan.

So, if you like soft bhurji, cook the eggs just until set. If you like perfectly cooked bhurji, then cook until eggs are nicely cooked.

Add coriander and mix well.

Serve hot on rusk/toast.


  • Coriander leaves are added only at the end to retain their fresh flavour in your meal.
  • Also whisking the eggs separately in the bowl before adding in the pan makes sure the eggs scramble perfectly.
  • You can cook the egg bhurji to the consistency you like. To make a creamy version of it, add some fresh cream, mayonnaise, and grated cheese once the Bhurji is cooked and mix everything well.
  • Can add chopped capsicums, mushrooms, or peas.
  • Adjust the amount of chilli and spices according to your taste.
  • For more fluffy eggs, add in a little milk while whisking the eggs.
  • It is very similar to Akuri, a Parsi breakfast dish but Akuri is runnier as compared to Bhurji.
  • The honeycomb structure of this fabulous non-stick frying pan allows you to even use a metal spatula giving your Frypan five times the life of any other…simply the best.


4. Egg & Vegetable Rice Bowl


  • 1 packet of pre-cooked rice/ leftover rice from the fridge
  • 2 eggs
  • Salt to taste
  • 100g frozen mixed vegetables (chopped) or
  • 1 carrot (chopped)
  • 1 tomato (chopped)
  • 1 capsicum (chopped)
  • 20g of sweet corn

Stahl Tip: With Stahl’s Triply Technology, neither will the dish be greasy, nor will it be a messy task to clean up after. Our Artisan Frypan from Stahl’s Triply Artisan series comes with a lid and is the perfect companion to make magic in your kitchen.


Heat a little oil in your Triply steel Frypan. Add the vegetables and salt and cook for a couple of minutes. Add the rice and cook until warmed through, stirring continuously. Remove the rice and vegetables from the Frypan into a bowl.

Add a little more oil to the pan and fry the eggs until cooked through.

Divide the rice between two bowls and add a fried egg on top of each.

Voila, you have a healthy, delicious, wholesome meal that’s ready to be attacked.


Now that you know how you can save time and rustle up a quick meal using Stahl’s ingenious cookware, what are you waiting for? Try them out and tell us about your culinary experiments. In fact, if you have a personal five-minute recipe, do share with us too!

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