Broccoli, Basil, Capsicum

You need:

  • Broccoli, cut and blanched.
  • Capsicum, yellow or red.
  • A bunch of Basil leaves, chopped up.
  • Garlic cloves, roughly chopped up.
  • A lemon.
  • Dry red chilies and chilly flakes.
  • Salt and pepper for seasoning.

Heat olive oil and toss in the garlic and chillies. Stir Fry for two to three minutes and then add the capsicum. When slightly tender, add the broccoli, Basil leaves, salt and pepper.

Lemon zest and lemon juice. Switch off the stove.

Note: add only as much lemon juice as you want. We want it to be a mild flavor that enhances the Basil and not over power it.

Enjoy a quick and sprightly salad.

Bajra Flakes with Beets and Capsicum

Beets

You need:

  • Bajra Flakes.
  • 3 medium beets.
  • 2 capsicums
  • Cumin seeds
  • Mustard oil.

Grate the beets and finely dice the capsicum. Wash and strain out the excess water from the Bajra Flakes.

Heat oil and add the cumin seeds. For this recipe you will need to rely on your power of smell. Add the beets and capsicum and cook on high. When the raw smell of the capsicum goes away, season with salt. Now add the flakes. Cook on medium heat till the raw and distinctive earthy smell of the bajra reduces.

Garnish with coriander and serve hot or cold.

 

 

Butter Burnt Vegetables

You need a zucchini, some mushrooms and some capsicum. Chop into small bite sized pieces.

Heat butter and fry some garlic in it. Keeping the heat at high, add all the vegetables and spread them out. For five minutes do not even look at the dish.

Sprinkle some dried herbs and spices. Oregano and chat masala worked for me. Season with salt and pepper. Mix it well.

Spread the vegetables and continue to ignore them as they sizzle on high heat. Ignore every scream from your subconscious to lower the heat. Let them burn for about 4 minutes.

Drizzle some olive oil. Use that to deglaze the pan and remove the vegetables into a serving plate.

Enjoy the amazing flavors that have developed in them.

Chicken with Greens

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Chop and wash some tender spinach leaves. Do not use large leaves for this recipe.

Heat a thick pan and put in some chopped capsicum and slightly char them. Remove and keep aside.

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Heat coconut oil and saute some garlic and green chilies in it. Add chicken, season with salt and then cook covered for about 5-6 mins at high heat. Covered to protect your stove from oil splatter. Open and add the spinach. Cook covered at low heat for 15 mins. This is enough time to cook the chicken. Add the capsicum and cook at high heat to dry it up.

A simple and super healthy lunch box, which is low in carbs and high in protein.

Mackerel Grilled on Capsicum

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A very simple and subtle flavor into the fish.

Cut capsicum into thick rings. Keep half a slice of lemon inside it. There must be no seeds inside the lemon. Make two such beds. Place fish on top. Salt the fish and drizzle some olive oil.

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Grill at 180 C for 25 mins with heat from both sides.

Flip the fish and increase temperature to 250. Move tray to bottom slot. Heat only from the top. This is to dry out moisture from this side of the fish.

The white pith of the lemon will make its juices a little bitter. So if you don’t like this bitterness the skin while prepping the lemons.

Enjoy an extremely healthy boost of Omega 3 fatty acids.

Veggies in Chicken Sauce

 

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A simple but filling lunch which is ready in a hurry.

Slice a chicken breast into 3 mm thick slices. Marinate it in a garlic+chilly paste with a little salt. Heat oil and once its hot spread out the chicken on it:

After 4-5 mins turn it around. The pinkness in the middle indicates its raw. Cook only till the color changes. Slices this thin cook really fast and the color change is an adequate indicator that its cooked. Meanwhile add a tablespoon of honey to a tablespoon of soy sauce and some sesame oil. Sprinkle some sesame seeds into this.

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Drop the cooked chicken into this and mix it well. A uniform coating is important.

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Into the same pan from which you removed the chicken add broccoli and capsicum. Cover and cook on low heat for 7-8 minutes. Then open and place the chicken on top of the vegetables. Pour the entire contents into the vegetables. Cook covered on low heat for about 10 mins. Open and increase the heat if you want to reduce the sauce.

 

But if you dip some bread into the sauce and take a bite…….you will go yyyuuuuummmmmmmmmmy and keep digging for more.

Guava Salad with Capsicum and Broccoli.

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A relatively simple salad with a very high happy quotient to it.

Cut the guava into quarters and remove the part with seeds. Eat these while continuing to chop them into small pieces. Don’t waste this part but adding them to salad will hurt your teeth.

Melt butter, saute garlic. Add broccoli. Stir fry for 2 mins and cover the dish and switch off the heat. Let the broccoli cook in the residual heat till the vessel cools.

Combine the guava, broccoli and some chopped yellow capsicum. Drizzle olive oil and some paprika. Serve immediately or chilled.

Enjoy…