Healthy wholesome recipes to see you through isolation and lockdown

Food has a huge impact on our health and this has never been as evident as it is now. With thousands of us tending to sick family members, staying in isolation ourselves, or recovering from the virus, the need to have healthy wholesome meals is of immense importance. Cooking - and enjoying food - when you are down and out can however be hard. To make it slightly easier, we bring to you these easy one-pot recipes from three talented chefs that are quick and easy, wholesome and nutritious, and promise to also tease your taste buds.

Pumpkin and Barley Risotto by Chef Radhika Khandelwal

Ingredients

1 red onion- diced
4 -5 cloves garlic - minced
2 cups pumpkin diced
1 cup pearl barley
1 bunch coriander
3 cups vegetable stock/water
1 cup coconut milk
1 tbsp oil
salt, pepper to taste
Juice of 2 limes

Method

1. Add the garlic and onion to the pan.
2. Once the onion is translucent add the pumpkin and and 1 cup of the stock, simmer - now mash the pumpkin with the back of a wooden spoon or ladle.
3. Add the barley, the remainder of the stock followed by the salt and pepper. Reduce the flame.
4. Cover with a lid and cook for 15-20 mins.
5. Stir in the coconut milk after 10 mins.
6. Allow to reduce and add the coriander and the lime juice.
7. Serve - I usually steam a pumpkin leaf and crisp the skin to add texture and garnish with pumpkin seeds

Alternatively, you can add soaked short grain rice instead of barley, in which case the cooking time will be about 10 mins.

Note: Pumpkin is high on vitamins and antioxidants, build immunity and aids healing. Barley is rich in vitamin B6 which helps builds immunity systems. It also provides a big dose of manganese, selenium, and phosphorous, as well as iron.

You can follow Chef Radhika Khandelwal on Instagram

Coconut curry with rice by Chef Vanshika Bhatia

Ingredients:

10-12 basil leaves
1-2 green chilies
1 small piece ginger
1 cup coconut milk
200 grams green leafy vegetables

Method:

1. Blend all three to a thick paste using some water.

2. In a pan heat some oil (preferable coconut oil)

3. Saute 200gm total vegetables of the season

4. When the vegetables are a little charred add the paste and saute for 40 seconds.

5. Add enough water to cover all vegetables, put a lid on and cook.

6. When the vegetables are tender add coconut milk, adjust salt and pepper.

7. Serve with steamed rice or noodles.

Alternatively, you can also add soaked rice/millet before adding the water and let it all cook together and finish with coconut milk, it becomes a complete one pot meal.

Note: Coconut milk is rich in electrolytes, vitamins and minerals and can prevent fatigue, build immunity and has antimicrobial and anti-inflammatory properties. Rice, noodles, and millets with their carbohydrate and protein content make this a wholesome meal.

You can follow chef Vanshika Bhatia on Instagram

Hearty Vegetable and Chicken Pho by Chef Anahita Dhondhy

Ingredients

Half a box of rice noodles - whatever you have in the pantry.
4 cups of stock - saute some chicken with veggies, top up with herbs and water and have it a few whistles in the pressure cooker.
Mix vegetables
Fish sauce - 1tsp
Salt to taste
Sugar- 1tbsp

To top up:
Julienne carrots
Sliced cucumber
Lemon slices
Fresh coriander
Fresh mint

Method:
1. Soak the rice noodles for ten mins in cold / room temp water
2. Get your chicken stock ready and in a pot, add your veggies, a dash of fish sauce, salt and sugar and boil them for a few mins in the broth, add the noodles and cook for another 5 minutes.
3. Serve it with the shredded chicken from the stock, coriander, carrot Julienne, cucumber slices and lemons.

Note: Broths with vegetables, meat, and noodles are rich in amino acids, minerals and vitamins and help build immunity and strength. Noodles add the much needed body and carbohydrates.

You can follow Chef Anahita Dhondhy on Instagram

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