Quarantine life can be hectic while balancing work from home and household chores. We should always remember that health is as important as wealth. But for many of us eating healthy becomes a boring affair as we run out of ways to add in flavours to make the ingredients tasty. Well, we have come up with a solution for you. To make sure that your eating habits remain healthy and you get lip-smacking doses of exotic foods through the week, here are easy to make recipes. These recipes will not only boost your nutrition content but will help you brush up your cooking skills too. Take a look.
6 Healthy Recipes To Try At Home During Quarantine
Here are healthy recipes shared by the chefs from Academy of Pastry & Culinary Arts:
1. Swiss Bircher Muesli
Chef Name - Kris Barboza
Ingredients
Quick Oats - 150Gms
Milk - 420ML
Apple Juice - 60ML
Lemon Juice - 03 Tbsp
Apple - 01 No
Honey - 02 Tbsp
Plain Yoghurt - 375 Gms
Cinnamon - A pinch
Fresh Fruits, Berries, Dry fruits, Toasted Coconut
Method
1. Mix the oats with yoghurt & the milk.
2. Next add in grated green apple.
3. Add in the cinnamon powder, apple juice & lemon juice.
4. Mix well & keep in the refrigerator overnight.
5. Next morning add in dry fruits & enjoy.
(Also read: Breakfast Special: Start Your Morning With Delicious Sabudana Pancakes)
2. Couscous with Ratatouille
Chef Name - Charles Jayakumar
Ingredients (For Couscous)
Instant Cous Cous - 200Gms
Water - 200Gms
Salt - To Taste
Butter - 50 Gms
Extra Virgin Oil - 01 Tbsp
Method (For Couscous)
1. Boil water along with salt and butter.
2. Once water boils, add in cous-cous and stir. Remove from heat, cover, and let itstand for 5 minutes.
Before serving drizel some Olive oil, stir with fork to break up lumps
Ingredients (For Ratatouille)
Tomatoes - 150Gms
Onions - 75Gms
Zucchini Green - 100 Gms
Capsicum Green, Red & Yellow Bell Peppers - 120Gms
Egg Plant - 120Gms
Tomato Paste - 50Gms
Thyme - 10Gms
Fresh Basli - 10Gms
Garlic - 25Gms
Salt - To Taste
White Pepper Powder - To Taste
Olive Oil - 50ML
Method (For Ratatouille)
1. Heat the oil in frying pan over medium heat. Add the onions and cook for 2-3 minutes then add the capsicum and cook for further 2 minutes.
2. Transfer onions and capsicum into a bowl and set aside.
3. Add the eggplant into the pan and cook over medium heat for 2 minutes. Return onionand capsicum to the pan and stir in tomato paste.
4. Add thyme and tomato concasse. Reduce heat to low, cover and cook for 15 minutes,stirring occasionally.
5. Stir in basil and garlic. Season with salt and pepper. Serve warm.
3. Avocado Veg & Egg Sandwich
Chef Name - Jagadish Purshottam
Ingredients
Avocado - 02Nos
Iceberg Lettuce - 01 No
Olive Oil - 01 Tbsp
Boiled Eggs - 04 Nos.
Roasted Bell Peppers Red - 01 No
Chopped Onions - 01 Nov
Tomatoes - 02 Nos.
Lemon - 01 No.
Chives - 50g
Salt & Pepper - To Taste
Mustard Paste - 01 tbsp
Bread - 04 Slices
Method
1. Cut two of the avocados in half and scoop the flesh into a medium bowl.
2. Sprinkle the salt over the top and use a fork to mash the avocados until smooth but slightly chunky.
3. Add the cilantro, tomato, red onion, and minced garlic to the avocado mixture.Stir to combine.
4. Add lime juice and check for seasoning as desired.
5. Toast the Bread slice with a sprinkle of Olive oil.
6. Lay a layer of ice burg lettuce on the toasted bread slices.
7. Lay a layer of Cucumber slices followed with Avocado mixture (Guacamole).
8. A layer of Roasted bell peppers is optional.
9. Lay a layer of Boiled Eggs thinly Sliced.
Note: Sandwich can be either served as Open Sandwich without covering a Bread slice on top / with an another slice of bread covered on top.
4. Granola Bar
Chef Name - Shreya Monga
Ingredients
Oats - 150gms
Honey - 125gms
Sugar/Brown Sugar - 75gms
Raisin - 25gms
Dates - 25gms
Almond Flakes - 25gms
Pistachio - 25gms
White Chocolate - (28%) For Dipping or Lining Decoration
Method
1. Roast all the nuts and allow cooling.
2. Warm the honey to 80 degrees C and mix in all ingredients.
3. Use rectangular mould or cut into rectangular shapes.
4. Bake at 170 degrees C for 10 min.
5. Once cooled, pipe white chocolate designs over bars or dip half the bar into melted white chocolate.
5. Probiotic Yoghurt
Chef Name -Raghunandan
Ingredients
Hung Curd - 200ML
Fresh Cream - 200 ML
Condense Milk - 250 ML
Alphonso Mango - 100Gms
Probiotic Milk - 100ML
Method
1. Whisk the hung curd, condensed milk & cream together.
2. Can add Mango puree for flavor
3. Pour into the ramekins.
4. Bake in a water bath at 160 degrees for 15 minutes.
5. Garnish with sliced Mango & serve chilled
6. Greek Salad
Chef Name - Charles Jayakumar(Culinary chef APCA Bangalore)
Ingredients
Japanese Cucumber - 01 No
Tomatoes - 02 Nos.
Onions - 01 Nov
Bell Peppers (Red, Yellow & Green) - 01 No each
Argula (Optional) - 100 Gms
Green Olives - 25 Gms
Black Olives - 25Gms
Olive Oil - 50ML
Lemon - 01 No
Red Wine Vinegar - 50ML
Fetta Chinese - 50Gms
Salt & Pepper - To Taste
Method
1. Add the diced red onions and half cup red wine vinegar to a small bowl.
2. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.
3. In a large bowl add lettuce. Evenly add bell peppers, cucumber, tomatoes, drained red onions.
4. In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, dijon mustard, minced garlic, oregano, salt, and pepper.
5. Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired.
6. Add the dressing with the above-mentioned ingredients in a bowl and toss gently.
7. Add kalamata olives and feta cheese on top of the salad.
So, try these exotic recipes at home to stay healthy during this gloomy time.
(Also read: Baking With Bananas: From Easy Muffins To Trendy Banana Bread)
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