Spend Less Time Cleaning Up and More Time Enjoying a Meal with the Family: 7 Healthy One-Pot Meals You Can Make in Under an Hour (2019)

• Time Saving
  To cook multiple dishes such as daal, vegetable curry, salad, rice or chappati takes a lot of time and effort. There are times when we have to rush quickly to an important event or are late for office. One-pot meals come in handy during such rush hours as one can easily put all the ingredients together in a pot and cook them at once.


• Perfect for Fussy Eaters
  Children are generally fussy eaters and it is very tough to make them have their greens. There are many of us too who dislike eating green vegetables. In such cases, one-pot meals are the best options as they allow you to sneak in green vegetables in good quantities without altering the taste.


• Does not Require Multiple Vessels
  If you feel like cooking something really healthy and fulfilling but do not want to wash dozens of dirty vessels later, then one-pot meals are the best options. These items can be literally cooked in just one pot.


• Perfect to Carry
  One pot meals are great to carry to work or school, eliminating the need for multiple boxes and large tiffins for keeping dals, vegetables and rice separate. One box with a nutritionally balanced meal and you're good to go.

Ingredients for Tomato Paste

• 5 Tomatoes
• 1 tbsp Vegetable Oil
• 2 tsp Garlic Paste
• ½ tsp pepper powder
• 14 tsp salt
• 1 tsp tomato ketchup

Ingredients for Rice

• 2 cups Basmati Rice
• ½ cup corn
• 1/3 cup green peas
• ½ chopped carrot
• 2 tbsp Vegetable oil
• 1 roughly chopped garlic cloves
• 1 onion chopped
• 1 tsp red chilli powder
• salt to taste
• ½ tsp cumin powder
• 3 tsp lemon juice
• 2 tomatoes chopped
• coriander leaves for garnishing

Instructions

• Cook 5 tomatoes roughly chopped in a wok filled with 3 glasses of water. After 12 minutes, switch off the flame and peel the skin off the tomato and grind to a fine paste.
• Soak the basmati rice for half an hour
• Take another wok and add garlic cloves and saute them till golden brown. Now add the ground tomato paste, salt and pepper powder. Cover over a slow flame until mushy. Your tomato paste is ready.
• Heat another wok and saute onions and garlic until golden brown. Now add the soaked basmati rice and tomato paste.
• Next add all the vegetables, spices and water in the pot and cover it. Let is cook over a slow flame for 15 minutes. After 15 minutes, your Mexican rice is ready. Garnish with coriander leaves.

Ingredients

• 2 cups of rice
• 1 cup of soaked split yellow moong daal
• 1 cup green peas
• 2 diced potatoes
• 1 finely chopped onion
• 1 tsp cumin seeds
• 1/4th tsp black pepper
• 1 brown cardamom
• 2 green cardamoms
• 3 cloves
• 2-3 bay leaves
• 1 inch cinnamon stick
• 6 green chillies
• 8-10 garlic cloves
• coriander for garnishing
• 2 finely diced tomatoes
• Salt as needed

Instructions

• Soak the rice for half an hour. Heat the oil in a pressure cooker and add chopped onion, garlic cloves, cumin seeds, cardamom green & brown, cloves, black pepper, cinnamon stick and bay leaf and saute until onions are lightly golden brown in color.
• Next add the potatoes and when mushy, add the tomatoes
• Next add peas and then add the soaked rice and daal
• Now close the lid of the pressure cooker and give 4 whistles on high flame.
• When the lid opens on its own, garnish with coriander.

Ingredients

• 200 grams Raw rice -3/4 cup
• 75 g yellow pigeon peas toor dal
• 3-4 tablespoons tamarind pulp
• 1/4 teaspoons turmeric powder
• 1/2 teaspoons Red chilli powder
• 2 teaspoons Sambhar powder
• 1 tablespoons ghee
• Salt as per taste
• 1 Onion (medium sliced)
• 100 grams carrots cubed
• 100 g pumpkin cubed
• 100 potato cubed
• 3 Tablespoons Grated coconut
• 2 tablespoons Oil
• 1 tsp mustard seeds
• 2-3 red chilli
• 1/5 teaspoon Hing/Asafoetida
• 2 leaves curry sprig

Instructions

• Wash rice and dal separately
• In a pressure cooker, cook toor dal, rice with salt, red chilli powder, turmeric powder, sambhar powder, grated coconut, ghee, and vegetables with 4cups of water.
• Cook for 3-4 whistles and allow the pressure to release naturally. Open the pressure cooker and with the Mix tamarind pulp
• Now prepare the seasoning for sambhar rice by heating oil in a small pan. Next, add hing/asafoetida, curry leaves, mustard seeds and dried red chilli broken into few pieces. Cook for a minute on slow heat and add it to sambhar rice.
• Give a gentle mix and serve hot.

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 teaspoon Salt
• 1 Green zucchini , diced
• 1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight
• 1/4 cup Spring Onion (Bulb & Greens) , finely chopped
• 2 Tomatoes , finely chopped
• 2 Green Chillies , finely chopped
• 2 cloves Garlic , crushed
• 1 cup Dill leaves , chopped
• 1 teaspoon Dried oregano
• Salt , to taste
• Olive Oil , for cooking

Instructions

• Soak chickpeas overnight.
• The next day, preheat the oven to 180 degrees centigrade. Place the soaked chickpeas on a baking tray and drizzle 1 tsp of oil. Next, sprinkle some salt and roast in the oven for 20 to 30 minutes.
• Remove from oven once the chickpeas turn crisp and cool them completely.
• Add the quinoa in a sauce pan and add 2 cups of water, salt and a tsp of olive oil. Let it boil and then turn off the flame until the water is absorbed completely.
• Turn off the heat and let the quinoa rest for some time
• Take a pan and add some olive oil. Add chopped spring onions, green chillies, chopped garlic cloves and zucchini. Stir fry and until zucchini is slightly roasted.
• Add chopped tomatoes and saute until tomatoes get tender.
• Add dill leaves and cook quinoa and roasted chickpeas and toss gently until all the ingredients are mixed. Sprinkle some fresh oregano and a juice of one lime. Serve.

Ingredients for meatballs

• 8 oz cremini mushroom, finely chopped (225 g)
• 15 oz cannellini bean, 1 can, drained and rinsed(425 g)
• 1 small yellow onion, finely chopped
• 1 ¼ cups panko breadcrumbs (60 g)
• ½ cup fresh parsley, finely chopped (20 g)
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon vegan Worcestershire
• 1 tablespoon soy sauce
• ¼ teaspoon ground nutmeg
• ½ teaspoon liquid smoke
• 1 teaspoon salt
• 1 teaspoon pepper

Ingredients for Gravy

• 3 tablespoons canola oil
• 3 cups vegetable broth(720 mL)
• 14 oz full-fat coconut milk, 1 can (395 mL)
• 1 tablespoon vegan Worcestershire
• Salt, to taste
• pepper, to taste
• ¼ cup all-purpose flour(30 g)
• 4 cups bow tie pasta, or pasta of choice (400 g)

Instructions

• Combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper in a bowl.
• Mix well with a fork, mashing the beans a bit to form a paste.
• Heat the canola oil in a large pot over medium-high heat and roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
• Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
• Garnish with parsley and serve hot.

Ingredients

• Chicken breasts boneless 4
• Spinach blanched and chopped 2 bunches
• Salt to taste
• Black pepper powder 1 teaspoon
• Mixed herbs 1 teaspoon
• Mustard sauce 1 teaspoon
• Vinegar 1 teaspoon
• Onion chopped 1 small
• Garlic chopped 3-4 cloves
• Corn niblets 1/2 cup
• Rice soaked 1/4 cup
• Olive oil 3 tablespoons
• Milk 1 cup
• Bread crumbs 1/2 cup

Instructions

• Preheat oven to 180°C.
• Add the salt, half teaspoon black pepper powder, half teaspoon mixed dried herbs and mustard sauce over the boneless chicken pieces. Drizzle the vinegar and spread the masalas evenly all over the chicken pieces. Set aside to marinate for some time.
• Assemble the spinach in an ovenproof dish. Sprinkle salt, onion and garlic.
• Assemble the soaked rice over the spinach and top it up with the corn niblets. Drizzle two tablespoons olive oil, remaining black pepper powder and remaining mixed dried herbs. Pour the milk over the layers.
• Put the chicken pieces on the top. Sprinkle the bread crumbs and the remaining olive oil. Cover with aluminium foil and cook in the preheated oven for about forty five minutes.
• Let it stand in the oven for fifteen minutes before serving. Serve hot.

Ingredients

• 1 boneless, skinless chicken breast
• 1 Tbsp cooking oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1.5 cups uncooked jasmine rice
• 2.5 cups water
• 12 oz. frozen stir fry vegetables
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 tsp toasted sesame oil
• 2 green onions, sliced

Instructions

• Chop the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
• Add the cooking oil, garlic, and ginger to a large, deep pan. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink.
• Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. Finally, add the water and give everything a brief stir.
• Place a lid on the skillet and allow let cook for 10 minutes
• While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil.
• After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Let the skillet continue to heat over low for an additional five minute.
• After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.
• Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables.
• Stir gently and serve hot!