Here are three dinner recipes which can be quickly prepared. Rich and wholesome they make cooking a pleasure and break the routine round of the usual fare.
1. Daliya, Walnuts and Mushrooms Medley
Prep time: 15 minutes Cooking time: 30 minutes
Heat oil in a pan, add garlic and onions and stir fry [approx 5-6 minutes]. Add stock to this and bring to boil. Add salt and daliya. Cover and cook on medium flame for approximately 15 minutes till daliya is well cooked and water absorbed fully.
In the meantime, in another pan, add oil and fry the sliced mushrooms for 2-3 minutes. Add vinegar and soya sauce to it. When mushrooms are cooked, transfer half the quantity to the daliya and mix well.
Place in a serving bowl and top with the remaining mushroom slices and walnuts. Garnish with herbs of your choice. [parsley, fresh dill, etc.] Serve hot with a chili sauce.
2. Vegetable Cheesy Macaroni
This is a healthy version of the usual recipe with béchamel sauce. It is much lighter on the stomach!
Prep time 15 minutes Cooking time: 20 minutes
In a large pan sauté the garlic and onions with a little oil [2-3 minutes]. To this add the chopped carrots and other vegetables and keep sautéing on medium flame. Add the tomatoes and as the juices begin to come out, put in the cooked macaroni. Add the seasoning-chili flakes, oregano and some salt. Drizzle over with a bit of oil. Keep stirring. Mix the corn flour in half glass of water to a paste without lumps and add this to the macaroni. Stir well as the sauce cooks. If it is too thick, add some more water and stir well for 2 more minutes. Now add the basil and top off with the grated cheese. Mix well and serve.
P.S. If you find the sauce too thick, you may like to add some milk to it. This recipe may be made with a variety of vegetables. Use cubed potatoes and peas when cooking for kids; instead of broccoli use cauliflower florets as a substitute. Diabetics may choose cubed chow chow [Chayote].
3. Chicken and Bean Soup
A wholesome packed with protein soup; this is comfort food!
Prep time: 15 minutes Cooking time: 40 minutes
Heat oil in a large saucepan and fry the onions and garlic on medium heat for around 5 minutes. Add celery, carrots, potatoes and chicken stock along with salt and pepper. Stir well and bring to boil. Simmer and cook for about 20 minutes. Add beans and cook further for 5 minutes. Add the greensand the shredded chicken and cook for 2 minutes more. Check for salt and flavors. Pour into soup bowls and sprinkle over with cheese. Serve with toasted, warm bread of your choice.