7 Quick Fix Recipes
Your alarm clock didn’t go off and you have exactly 30 minutes to get to that really important meeting. You’re running late! As always. And you rush to work without breakfast.
An increasing number of people are skipping breakfast, the most important meal of the day, because of a disturbing work-life imbalance. Nutrition takes a backseat to deadlines. But there is a way to restore this food-deadline equilibrium. You can be a go-getter plus a health freak all the same time.
Here are some life hacks, some quick recipes that fill you up along with adding nutritional value to your diet – all this while being tasty.
Poha (beaten rice): Made from flattened rice which makes it an easy-to-cook, nutritious snack.
Poha (flattened rice) 2-3 cups
A pinch asafoetida
1 teaspoon mustard seeds
1-2 green chillies (chopped small) (or according to desired level of heat – can leave out if you prefer)
1 onion (small dice)
1 potato (small dice)
1/2 cup peanuts or cashews
3/4 teaspoon turmeric
4-5 curry leaves
Salt to taste
1/2 cup fresh cilantro (chopped) for garnish
Fresh lemon (to squeeze at end)
> Soak the Poha for 5 minutes then drain in a colander.
>Heat oil in a pan. Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chillies. Fry until translucent.
> Add diced potatoes and sauté until they are cooked. Add turmeric and curry leaves to hot oil once onions are done. Add nuts. Add Poha and salt and mix thoroughly. Cook for 3-4 minutes.
> Transfer to serving bowl and sprinkle with fresh chopped cilantro and lemon juice (or lime juice) before serving.
Upma: A traditional south indian breakfast dish made from semolina or vermicelli. Upma is served with coconut chutney or lime pickle. It can also be had plain.
1 cup roasted semolina/vermicelli
1 medium sized onion (chopped finely)
1 green chilli (chopped)
1 tbsp chana dal/spilt and skinned bengal gram
½ tbsp urad dal/spilt and skinned
½ inch ginger grated or chopped finely
2 to 21/4 cups water
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig of curry leaves
7-8 cashew nuts
2 tsp sugar (optional)
2 tbsp oil or ghee
Salt as required
> In a pan, heat oil or ghee.
> Add mustard seeds.
> When you hear the crackling sound of mustard seeds, it means they are getting fried.
> Now add the cumin along with chana dal and urad dal.
> Fry till they start to brown a little.
> Add onions and fry till they become transparent.
> Add the green chilli, ginger, curry leaves.
> Fry for a minute.
> Add water to this mixture and let it come to a boil.
> Add salt. When the water comes to a rolling boiling, lower the flame and add the roasted semolina/vermicelli to it.
> Keep on stirring while you add the semolina/vermicelli.
> The semolina/vermicelli should be added not once but in 3-4 batches with a spoon.
> If you add it at once, lumps will be formed.
> Keep on stirring.
> The semolina/vermicelli will absorb water and swell and begin to cook.
> If the mixture looks dry, then add some more water.
> Reduce the flame and simmer the upma for 2-3 minutes.
> Keep stirring so that the upma does not stick to the pan.
> Garnish upma with coriander/cilantro leaves.
> Serve upma hot with slices of lime or coconut chutney or lime pickle.
Bread Omelette Ingredients:
Bread slices – 4
Eggs – 3
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Salt – to taste
Onion – ½
Tomato – ½
Oil – 2 tsp
Green chilli finely chopped – 1 tsp
Cilantro leaves finely chopped – 3 tsp
> Add turmeric powder, red chilli powder and salt to a bowl.Add little water and mix well.
> Break eggs and pour to the mixture and beat it very good. Take care there should not be any lump of spices.
> Add finely chop onion, tomato, green chilli & cilantro leaves to the beaten egg mixture. Beat it well and keep aside.
> Toast the bread to golden brown
> Remove and reserve the toasted breads.
> In the same pan, add 1 tsp oil and put the pan on medium heat.
> Pour the egg mixture to the pan to prepare omelette.
> Let it cook for a minute.
> Now dip the bread slices in egg mixture and keep it aside.
> Let the omelette cook for another 2 minutes.
> Now put bread slices over the omelette. Put plain side of bread over omelette.
> Now flip the omelette carefully by holding both the bread slices with ladle.
> Cook it for another 2 minutes in low flame.
> Serve Bread Omelette hot with tomato ketch-up or any chutney.
Bread Pulao: A healthy and easy to make dish which serves as a very good breakfast menu or can be even enjoyed as an evening snack.
Bread Pulao Ingredients:
Bread – 7 to 8 pieces
Oil – 1 tbsp
Mustard – ¼ tsp
Red chilli – 1 or 2
Cumin – ½ tsp
Curry leaves – 4 to 5
Asafoetida – a pinch
Urad dal- ½ tsp
Onion – 1
Tomato ketchup – 1 tbsp
Turmeric powder – a pinch
Sugar- 1 tsp
Salt to taste
> Trim the edges and cut bread to small pieces.
> Heat oil in a fry pan.
> Temper with mustard, cumin, red chilli, curry leaves, asafoetida and urad dal.
> Add chopped onions and fry till golden.
> Add a tbsp of tomato ketchup, turmeric powder, salt and combine.
> Add bread pieces and sauté for a minute.
> Add sugar and mix well.
> Remove from flame.
> Garnish with freshly chopped coriander leaves.
> Serve hot with chutney or sauce.
Vegetable Sandwich: This truly unusual combination of bread toast and veggies makes for a satiating snack.
Vegetable Sandwich Ingredients:
Salt and Turmeric and Butter/Mayonnaise
> Toast the bread slices with butter on a pan, until slightly browned and keep it aside.
> Saute the veggies (potatoes, onion, chillies, tomato) with salt and turmeric and keep aside.
> Place the veggie mixture in between the fried bread slices.
> Serve hot with ketchup or chutney.
Pasta: A very satisfying, kid-friendly and easy to make delicacy. On a busy day, try these quick pasta recipes.
1 1/2 cup fresh basil leaves
1/2 cup pine nuts (toasted lightly in a pan over medium heat until golden brown)
2 cloves garlic (chopped)
1/2 cup extra-virgin olive oil (good quality)
3 tablespoons parmesan cheese (grated)
3 tablespoons asiago cheese (grated)
12 ounces green beans (ends trimmed)
2 packages fresh fettuccini (8 ounce package)
> Combine basil, pine nuts, and garlic in the bowl of a food processor fitted with a steel-blade attachment (or a blender). Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste and set aside.
> Bring a large pot of salted water to boil. Add the green beans and cook for 5-7 minutes or until barely crisp tender. Add the fresh pasta and boil for 2-3 minutes more, or until pasta is cooked through. Drain beans and pasta, reserving 1 cup of cooking liquid.
> Add a couple of tablespoons of cooking water to the pesto to thin a bit. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional grated cheese and serve immediately.
Salads and cornflakes are the other quick breakfast options that one can make a choice from, instead of skipping meals.
Sweet or savory, planned or impromptu get-togethers, these quick recipes will curb hunger instantly. Eat healthy and never skip any meals as there is always a delicious recipe left to be explored out there.