When Less is More: Quick three (or less) ingredient recipes!

Rush Hour Recipes

When pressed for time, it’s best to keep your cooking simple and confined to a few key elements. The trick to keeping it tasty and nutritious is to pick pure, fresh, and chemical-free ingredients. Quality whole grains, seeds, spices, and fresh vegetables pack both flavour and nourishment. With Organic India’s foray into the regular grocery items category, keeping your kitchen stocked with such products just got easier. Here are some fuss-free recipes that are sure to turn into family favourites! 

Flaxseed Coffee Smoothie

A delicious, protein and anti-oxidant-rich start to your morning that takes just 5 minutes to whip up. Flaxseed is high in omega 3 fatty acids, vitamins B1 and B6, and a host of vital minerals. This shake is a particularly good way to consume flaxseed as most experts recommend ground flaxseed over whole. 

Ingredients

200ml unsweetened soy milk

1 banana

1 tsp ORGANIC INDIA flaxseed

1 tsp instant coffee of your choice

1tbsp ORGANIC INDIA multi-floral honey

A few drops of vanilla essence

Preparation

Pour soy milk into a blender jar. 

Add chopped banana, flax seed, and all the other ingredients. 

Whip till smooth and the flaxseed is ground fine. 

Pour into a glass with ice and enjoy.

Brown Rice and Peanut Salad

A healthy, easy-to-prepare salad that goes down well with everyone as it combines three distinct flavours - sweet, chilli, and salty. Brown rice is a great source of dietary fibre (promotes gut health) and has a low glycemic index which makes it perfect for diabetics. 

Ingredients

For the salad

200gm boiled ORGANIC INDIA Brown Basmati Rice

3 bell peppers (one each of red, yellow and green), diced 

1 cup roasted peanuts

A handful of fresh mint leaves

For the dressing

2 inch ginger, finely grated

3 ORGANIC INDIA whole red chillies, finely chopped 

2 tbsp ORGANIC INDIA jaggery powder

2 tbsp soy sauce

2 tbsp ORGANIC INDIA sesame oil

ORGANIC INDIA pink salt to taste

For the dressing

In a mixing bowl, add olive oil, soy sauce, ginger, jaggery powder, red chillies, and salt. Whisk well and allow to sit for a few minutes so that the flavours blend well.

For the salad

Boil rice, drain and leave it to cool. (Brown rice takes a little longer to cook than regular basmati rice so be sure to follow the instructions on the packet.)

Crush half the peanuts roughly with a rolling pin.

In a salad bowl, add rice, diced bell peppers, and crushed peanuts.

Pour in the dressing and mix well.

Garnish with remaining whole peanuts and mint leaves.

Dalia and Moong Khichdi

A quick, nutritious recipe with the goodness of dalia or bulgur wheat. Dalia is a rich source of fibre and slows down the absorption of sugar in your body. Packed with vitamin B, minerals and plant-based protein, it is especially good for children and convalescents.

Ingredients

2/3 cup ORGANIC INDIA roasted wheat dalia

1/3 cup ORGANIC INDIA moong dhuli

1 carrot, cubed

1/2 cup green peas

1 inch ginger, grated

1 tsp cumin seeds

½ tsp ORGANIC INDIA turmeric powder

2 tbsp ORGANIC INDIA cow ghee

ORGANIC INDIA pink salt to taste

Wash the dalia and dal well.

In a pressure cooker, add 1 tbsp ghee and saute the ginger stirring continuously. Add chopped carrots and saute for another minute.

Add dalia and dal to the cooker and mix well.

Pour in 2 cups of water, salt to taste, and pressure cook for 3 whistles.

In the meantime, microwave peas for 3-5 minutes with a cup of water and a pinch of salt, till they soften but don’t lose their colour.

Open cooker immediately after 3 whistles.

Add peas and mix well.

Tempering

In a frying pan, heat the remaining ghee. 

Add cumin seeds and saute till they sizzle and change colour. 

Pour hot over the khichdi and serve immediately 

Bharwan Baby Brinjals with Raita

An exceptionally fragrant and flavourful recipe that relies on organic spices to turn brinjals into a dish worthy of kings, bharwan baingan is best served with hot parathas and chilled raita. What’s more, with Organic India you can be sure that none of these spices contain additives, antibiotics, hormones or genetically modified organisms.

Ingredients

10-12 baby brinjals

1 tsp ORGANIC INDIA fennel (saunf), powdered

1 tsp ORGANIC INDIA dhania powder

1 tsp ORGANIC INDIA turmeric powder

½ tsp ORGANIC INDIA  yellow chilli powder

2 tbsp ORGANIC INDIA mustard oil

ORGANIC INDIA pink salt to taste

 

For the raita

300ml curd

1 tsp ORGANIC INDIA Raita Mix

ORGANIC INDIA pink salt to taste

Preparation

Wash and dry the brinjals.

Without removing the stem, slice each into quarters making sure that the quarters remain connected at the end.

Mix powdered fennel, dhania powder, turmeric, and salt in a small bowl.

With your fingers, spread this mixture lengthwise along with the cuts in each brinjal.

Heat mustard oil in a kadhai.

Slip in the brinjals, cover with lid, cook on low heat.

After 3 minutes, turn over the brinjals carefully making sure you do not split them. 

Sprinkle chilli powder and a little more salt and cook covered for another 3 minutes.

Now remove the lid, turn over carefully, and cook till brinjals are done.

For the Raita

Seive the curd into a bowl to get a creamy consistency.

Add raita mix and salt and stir well.

Red Rice with Mushrooms

A rust-coloured rice with a nutty flavour, red rice comes packed with iron, magnesium, and powerful antioxidants. It boosts immunity, helps kick start your metabolism, controls cholesterol, and has a low glycemic index. Try this recipe once and we promise it will become a part of your regular menu. 

Ingredients

1 cup ORGANIC INDIA red rice

12 white button mushrooms, sliced

6 cloves of garlic, roughly chopped

1 1/2 tsp roasted sesame seeds

1/2 tsp roughly crushed black pepper

2tbsp ORGANIC INDIA sesame oil

ORGANIC INDIA pink salt to taste

2 tbsp chopped spring onion greens to garnish

Preparation

Boil rice according to the directions on the packet. Drain and keep aside to cool.

Heat sesame oil in a large pan or wok.

Add garlic and saute till it turns golden.

Add sliced mushrooms and continue to saute.

The mushrooms will release water in the beginning. Continue to cook till 3/4th of the water dries and mushrooms are tender.

Add black pepper, roasted sesame seeds, and salt.

Stir cook for a minute.

Now add the cooked red rice and salt and toss well.

Sprinkle spring onion greens on top.