4 quick and easy one pot recipes that are perfect for when you can't deal with washing more dishes
There is something so nice about one-pot meals. They are easy to prepare for, they are easy to clean after and they are mostly easy on the diet too. The key to getting them right however, is to stock up on the best of ingredients. If you are cooking so little, ensure that each ingredient shines through these quick ideas we have put together for your average nights indoor. Restaurateur and director at Massive Restaurants Zorawar Kalra and wife Dildeep Kalra, share a page from their family's recip e book.Recipe: Quinoa salad
1 cup of quinoa, uncooked
8 ounces of fresh cherry tomato, halved
1 large cucumber, chopped
¼ cup of red onion, finely chopped
¼ of 1 bunch of cilantro, optional and to taste
⅓ cup of feta cheese, dressing
4 tbsp vinegar
2 tbsp of Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
½ cup of olive oil
1 lemon (2-3 tbsps fresh lemon)
Cook the quinoa and set aside to cool.
Meanwhile, prep the dressing. Whisk the vinegar, Dijon mustard, oregano, garlic, ½ tsp salt or to taste and ¼ tsp pepper or to taste together in a small bowl. Pour into a jar and store in the fridge while preparing the vegetables.
Halve the cherry tomatoes, chop the cucumber (peel if desired, we leave the peel on), finely chop a quarter of a red onion.
Add the dressing as desired along with the feta cheese, quinoa and vegetables. Serve cold.
Ingredients For the masala
1 tsp black peppercorn
10 cloves of garlic
1 tsp turmeric
1 tsp rock salt
1 sprig of curry leaves
Juice of a lemon
Grind all the ingredients listed for the masala to a smooth paste in a small blender adding half a cup of water. Make a really smooth paste. Set aside.
Wash and clean the fish and make gashes on both sides of the skin. Apply the masala paste on the fish making sure to push the masala inside the gashes. Let it marinate for 20 minutes.
Heat vegetable oil in a non-stick pan until really hot. When the oil is hot, gently place the pomfret and fry for 1.5-2 minutes on one side. Carefully flip the fish and cook on the other side for another 1.5-2 minutes.
Remove from the oil and drain on a paper towel.
Squeeze some lemon juice on the fish and serve hot with some sliced onions.
2 tbsp of cooking oil, divided
3 small eggplants, cut into long strips
2 cloves of garlic, finely minced
1 red chilli pepper finely minced
½ inch fresh ginger, peeled and finely minced
1 green onion, chopped
1 tbsp of soy sauce
1 tbsp black vinegar, Chinese black vinegar
½ tsp sugar
In a wok or saucepan over high heat, add 1 tbsp of cooking oil and swirl to coat the wok. When the wok is hot, add the eggplant in a single layer. Cook for 2 minutes and flip over each piece so they cook evenly. Cook for another 2-3 minutes, flipping occasionally. The eggplant should have changed in colour, the skin wrinkled and the flesh soft.
Push the eggplant aside in the wok and add 1 tbsp of cooking oil. Add garlic, red chilli peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and stir to combine all. Ready to serve.
1 tbsp of vegetable oil
2 cloves of garlic, chopped
1 shallot, chopped
1 pound of baby bok choy, rinsed and cut into quarters, with core intact
1 tbsp reduced-sodium soy sauce
Heat the oil in a large skillet or wok over medium-high heat.
Add the garlic and shallot, and cook, stir until fragrant for about 30 seconds.
Add bok choy, soy sauce and 2 tbsps of water and cover immediately.
Cook for 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, for about 3 minutes.