Dine on Finger-Licking Winter One-Pot Meals That Are Easy to Prepare and Full of Nutritional Benefits. Here Are Some Inviting One-Pot Meals(2020)

Now you must wonder why have one -pot meal when I can have a 3 course one. After all dining is an experience. While a one pot meal might not be able to give you the dining experience of restaurants, it surely can give you other benefits:

• They are easy to prepare as you can have a one pot dish with any ingredient you have lying around your kitchen.
• Since they use the most basic and easily available ingredients, they don’t cost a fortune to prepare.
• One pot meals use fresh ingredients and so they are healthy.
• You have to use a maximum of 2 utensils and as many spoons/ladles so you have less cleaning to do.

Ingredients:

• 250 grams of any pasta
• 250 grams of cherry tomatoes cut in half
• 2 minced garlic cloves
• 1 thinly sliced onion
• 1 chopped zucchini(optional)
• 30 grams of mushrooms
• ½ teaspoon of red pepper flakes
• 1 ½ cup of pasta sauce of your choice
• 2 ½ cups of water
• 30 grams of spinach
• Salt accordingly

Recipe:

• Boil pasta until it is 70% cooked. Keep as much water to keep the pasta just submerged and drain the excess.
• Over medium heat, add the pasta sauce and coat the pasta in it.
• Add the rest of the ingredients and give everything a thorough stir.
• Cook until the pasta becomes soft.
• Serve hot with bread.

Ingredients:

• 4 chicken breasts
• 1 cup of uncooked white rice
• 2 tablespoons + 1 teaspoon of Italian seasoning (dried oregano, basil, rosemary, cilantro, marjoram, thyme, red pepper flakes and savory lightly ground in a spice mixture; available in stores as Italian Seasoning)
• 2 ¼ cups of chicken broth
• 1 lemon
• Salt, pepper and butter accordingly

Recipe:

• Season the chicken by rubbing the Italian seasoning, salt and pepper evenly all over it.
• Heat butter over medium heat in a pan and brown the seasoned chicken in it (should take about 2 minutes on each side).
• Remove the chicken from the pan and set aside.
• Put chicken broth, rice, juice of one lemon and some Italian seasonings in the same pan.
• Place the cooked chicken on top of it, cover the pan with a lid and let everything simmer on low flame for 25 minutes.
• You will know that the dish is ready when all the liquid has been absorbed by the rice.

Ingredients:

• 450 grams of peeled and deveined shrimps
• 1/3 cup of honey
• ¼ cup of soy sauce
• 1 tablespoon of roughly minced garlic
• 1 teaspoon of minced ginger
• Cooking oil accordingly

Recipe:

• Make a marinade by whisking soy sauce, honey, ginger and garlic in a bowl.
• Pour half of this marinade on the shrimp and combine it with the shrimp.
• Every inch of every shrimp must be coated in the marinade.
• Set it aside for 15 minutes.
• Then heat oil in a pan over medium flame and saute the shrimp in it for 45 seconds.
• Then pour rest of the marinade on it and cook it for a minute more.
• Garnish it with chopped green onion and serve it with rice.

Ingredients:

• 1 kg of chicken thighs
• 1 onion
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 teaspoon of cumin powder
• ½ teaspoon of turmeric powder
• 1 teaspoon of paprika
• 1 teaspoon of garam masala
• 4 medium sized tomatoes
• A handful of French beans
• 4 medium sized carrots
• 2 medium sized potatoes
• ½ a cup of coconut cream
• 5 cups of water
• Salt, pepper and oil accordingly

Recipe:

• Chop the onions and blend the tomatoes into a puree.
• Wash and peel the vegetables and then cut them into small cubes.
• Heat oil in a deep bottomed pan and saute the onions, garlic and ginger with a pinch of salt for about 2 minutes.
• Then add the garam masala, cumin, paprika, turmeric, pepper and some more salt and stir everything for another 1 minute.
• Then add the pureed tomatoes and cook with the spices until the raw smell goes away.
• Add the chicken and pour 5 cups of water, add the chopped vegetables and cover the pan with a lid.
• Simmer everything for an hour and a half over medium flame.
• 5 minutes before taking it off the flame, add the coconut milk and combine it well with the broth.
• Taste the broth to determine whether it needs more salt. Serve the stew hot with rice.

Ingredients:

• ½ cup of moong dal
• ½ cup of rice( don’t use long grain rice)
• 1 chopped small onion
• 1 small tomato chopped
• 1 slit green chilli
• ½ teaspoon of turmeric
• 3 tablespoons of ghee
• 1 bay leaf
• ½ teaspoon of cumin seeds
• 1 pinch of hing
• 4 cups of water
• 2 cups of chopped vegetables of your choice
• Salt accordingly

Recipe:

• Soak moong dal and rice separately in water and set it aside.
• Heat 2 tablespoons of ghee in a deep bottomed pan.
• After it melts, add the bay leaf, cumin seeds and hing. Saute until an aroma releases.
• Follow it up by adding ginger, onions and the chilli.
• Stir until the onions become golden brown in colour.
• Then add the chopped tomatoes and turmeric powder.
• Cook until the tomatoes become mushy and spices are combined.
• Add the chopped vegetables in it and stir well.
• Drain the moong dal and transfer it to the pot.
• Roast it for a minute. Then add the drained rice and stir.
• Add pour cups of water to the mixture and stir.
• Cover the pot and cook for 15 minutes over medium flame.
• Garnish with ghee and serve hot.

Ingredients:

• 4 cod fillets
• 400 grams of chickpeas
• 800 grams of chopped tomatoes
• 1 inch of finely grated ginger
• 1 chopped large onion
• Zest of 1 lemon
• 3 cloves of crushed garlic
• 2 tablespoons of curry powder(mixture of chilli powder, turmeric powder, ground dried coriander leaves, ground cumin seeds, pepper powder and ground dried ginger)
• Salt and cooking oil accordingly

Recipe:

• Heat oil in a pan and fry the onions in it until they become translucent.
• Add the ginger, garlic and curry powder and stir.
• Cook for about 2 minutes or until the spices are cooked and becomes fragrant.
• Then stir in the chickpeas, tomatoes and more curry powder.
• Cook for 8 to 10 minutes or until the raw smell of the tomatoes go and the ingredients have thickened in the pan.
• Place the cod fillets on it and cover the pan with a lid.
• Simmer for another 10 minutes until the cod is cooked through.
• Top it with some lemon zest and chopped coriander and serve.

Ingredients:

• 6 chicken fillets chopped
• 200 grams of chorizo or any pork sausage cut into slices
• 2 finely sliced onions
• 4 crushed garlic cloves
• 2 chopped celery sticks
• 2 sliced bell peppers
• 1 teaspoon of thyme leaves(ajwain leaves)
• 1 teaspoon of dried oregano
• 1 teaspoon of red chilli powder
• ½ teaspoon of garlic salt
• ½ teaspoon of mustard powder
• 300 grams of long grain rice
• 400 grams of cherry tomatoes
• 300 ml of chicken stock
• 12 large prawns
• 24 clams
• Salt, pepper and oil accordingly

Recipe:

• Season the chicken with salt and pepper.
• Heat oil in a casserole dish over medium flame and cook the chicken in it for 4 minutes.
• Add the pork sausage slices and stir for another 4 minutes.
• Remove the meat and set aside. In the same casserole cook the onions until soft and stir in the peppers, garlic, oregano and thyme for 2 minutes.
• Then add the cooked meat and stir in the dry spices for 2 more minutes.
• Add the tomatoes, rice and chicken stock and give everything a thorough stir.
• Cover the casserole and transfer it to an oven preheated to 200 degree Celsius to cook for 20 minutes.
• Then take out the casserole, fluff the rice with a fork, embed the mussels and clams in it, return to the oven and cook for another 10 minutes. Serve hot.

Ingredients:

• 12 sausages (can be made from any meat or be vegetarian but pork sausages will work best with this recipe)
• 150 grams of warmed marmalade
• 100 ml of apple cider
• 2 onions cut into wedges
• 3 pears cut into wedges
• 1 garlic bulb
• 1 tablespoon of mustard seeds
• Salt, pepper and cooking oil accordingly

Recipe:

• Grease a large baking tray with some butter and then spread the sausages, marmalade, apple cider, onions, pears, garlic bulb sliced into half, salt, pepper and oil evenly across it.
• Give a light toss so that everything is combined.
• Preheat an oven to 220 degree Celsius and bake for 20 to 25 minutes, basting it 3 times in between.
• Basting is a cooking technique where you cook meat with its own juices.
• Here, you need to take out the tray 3 times in that 25 minute period and pour the warm juices over everything with a spoon before putting it back in the oven.
• After 25 minutes, the sausages will be baked and the dish is ready to be served.

Ingredients:

• 4 chicken legs with the skin on
• 2 tablespoon of roasted chicken bouillon
• 1 cup of rice
• 2 large tomatoes cut into quarters
• 1 small chopped onion
• 2 cloves of garlic
• 1 pinch of saffron
• 350 grams of peeled and deveined shrimp
• 1 julienned small red pepper
• ½ cup of peas
• 2 tablespoons of chopped coriander
• Salt, pepper and oil accordingly

Recipe:

• Blend tomatoes, garlic and onion until they become a smooth paste.
• Wash the chicken pieces thoroughly, pat dry and season them with salt, pepper and one tablespoon of chicken bouillon.
• Make sure the chicken pieces are coated in the spices evenly.
• Heat oil in a pan and cook the chicken in it until brown.
• Set the chicken aside. Pour the tomato mixture in the pan and cook until the raw smell goes away.
• Add 2 cups of water to the same pan and follow it up with the rice and saffron.
• Stir everything and cook for 5 minutes over medium flame.
• Then add the chicken, lower the flame, cover the pan and cook for another 10 minutes.
• Add the shrimp, peas and red pepper sometime in between.
• You will know that the dish is done when the chicken is cooked through and the rice has become tender.

Ingredients:

• 500 grams if lamb cut into small, bite sized cubes
• 2 chopped onions
• 20 curry leaves
• 200 grams of basmati rice
• 750 ml of vegetable stock
• 3 tablespoons of korma curry paste
• Salt and oil accordingly

Korma curry paste ingredients:

• 2 teaspoon of cumin seeds
• 1 tablespoon of tomato puree
• 2 tablespoon of coriander seeds
• 2 tablespoons of garam masala
• ½ teaspoon of turmeric powder
• 1 teaspoon of chilli powder
• 1 tablespoon of oil
• 2 inch chopped ginger
• 3 chopped garlic cloves
• 2 tablespoons of desiccated coconut
• 2 tablespoons of cashew nuts
• 1 tablespoon of tomato puree
• 2 tablespoons of chopped coriander

Recipe:

Korma curry paste recipe:

• Dry roast the cumin and coriander seeds and set aside to cool.
• After it has cooled, transfer it to a food processor and add the rest of the stated ingredients.
• Grind to a smooth paste. Your korma curry paste is ready.

Main Recipe:

• Heat oil in a deep bottomed pan over high heat and cook the lamb in it for 4 minutes.
• Then transfer it to a bowl to rest.
• In the same pan, saute the onions and curry leaves until the onions soften.
• Add the korma curry paste and stir for a minute before putting the rice and coating it in the paste.
• Add the vegetable stock and stir everything.
• Put the lid on and simmer for 15 minutes on low heat stirring at regular intervals in between.
• As the rice becomes tender stir in the lamb and cook for 2 more minutes. Serve hot.