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 Quick and Easy Recipes for Work at Home Moms

  Last Updated : Oct 26,2018






Quick and Easy Recipes for Work at Home Moms

According to research, being able to stay in your pyjamas all-day and working when you are most productive and not having to do caffeine rounds, not commuting are some of the best perks of working from home. Women now have the option of working from home which helps them balance their personal and professional life. But, while multi-tasking all of these they always end up with this big question of what to cook and serve?
 

5 important quick cooking tips for working moms:

1. Design your weekly menu well ahead of time. Tag it on the kitchen shelf as a handy reference.
2. Stock up your refrigerator with vegetables over the weekend. Clean and chop the ones which won't get spoilt easily and store them in an air-tight container or ziplock bags. De-stem and clean leafy vegetables like coriander leaves, mint leaves etc.
3. Prepare batches of chutneys / pastes/puree in advance and deep-freeze them. Thaw them before using and serve them with your favourite snacks or spread it over your much-loved chaat .
4. On busy days switch to recipes with fewer ingredients or minimum cooking time and make use of equipment like microwave or pressure cooker.
5. Get creative with leftover food.

In case you wish to kick-start your morning with a scrumptious South-Indian breakfast, soaking and grinding the lentils would be a tedious task, opt for instant Oats Dosa or Quick Rava Idli and prepare crispy, thin dosas or spongy idli and relish with some coconut chutney. Did you know you can roast semolina along with an array of ingredients and store it? So, in the morning you just have to pour in some hot water and your Upma is ready in a jiffy. Apart from that poha (Kanda, batata, mix vegetable), rava dhokla, sandwiches are quick breakfast options. On oh-so-busy days, work in at least a milkshake or a smoothie to make sure you do not start your day on an empty stomach. For more options, check out our Quick Indian Breakfast Recipes.

If you are watching out your calories, soups and salads are the best things you could opt for. They are light on the stomach as well as filling. In case of soup, you can make a clear vegetable soup, creamy thick soup or any lentil-based soup. They are often loaded with a lot of nutrients and are simple to prepare. Just boil, blend and sip! Also, seasonal flu during monsoon and winters are best fought with a bowl of piping hot soup. Quick Tomato Rasam is a soothing thin soup perked up with tamarind pulp and a myriad of spices, and a simple seasoning of mustard seeds, red chillies and curry leaves creates an irresistible aroma that is enough to draw everybody to the table. You can transform a seemingly regular vegetable salad into an attention grabber by using a peppy dressing, such as in the Vegetable Salad with Lemony Apple Dressing. Whole Wheat Bread, Homemade Peanut butter, Almond Butter, Chana Dal, Besan, Moong Dal, Spinach, Oats, Paneer, Sprouts, Millets, Eggs, Curd are some healthy ingredients that you can incorporate in your diet to make twists in carb-loaded food.

Deep-fried Vada or chutney loaded chaat always make up for a bad mood or quick snack with a cup of masaledaar chai. Quick Bhakarwadi Chaat, Samosa Chaat are some instantaneous snacking options. Food items like roti, bread, khichdi can be turned into tasty delights like Chatpata Dahiwala Bread, Chapatti Masala Noodles, and Khichdi Pakodas. Khakhra, the infamous Gujarati snack is made from a dough that is rolled out and cooked on a tava with pressure applied till crisp. They are healthy, quick to make and have a long shelf life. You can make different variants by playing around with a combination of ingredients and flours. Try this Quinoa Red Chawli Leaves Khakhra or Quinoa Kale Khakhra which are also a healthy snacking option. If you don't like plain khakhras than you can turn them into delicacies like Khakhra Pizza, Khakhra Chaat or Khakhra Chivda.

If you plan ahead your meals then you can prepare and freeze some of the basics like gravies and pastes that will help you fix a meal within minutes. Just boil veggies and cook them with the appropriate pastes or gravies to make a mouth-watering main course is ready to place on the table in a flash. Accompany them with sumptuous parathas that you can make, freeze and simply cook on a tava just before dinner. Basic Pasanda Gravy, Kadai Gravy, Makhani Gravy are an all-time favourite on the menus of almost all restaurants, make lip-smacking restaurant style subzis at home using an assortment of vegetables and of course, paneer too. Our section of Frozen Foods, Indian Freezer Recipes will help you dispel your doubts now, by introducing you to a world of Indian frozen foods and ingredients.

With the hope that these practical culinary prompts will ease your kitchen stress – HAPPY COOKING!

 

 

quick and easy recipes for work at home moms

1.  
 by Tarla Dalal
instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with 19 amazing images. Watching weight and on a diet, bored of having the usual meals? Try out this instant oats dosa recipe. Here a couple of readily-available, everyday ingredients come together to make a quick and easy oats dosa. Instant Oats Dosa recipe, How to make Instant Oats Dosa. Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boos The Instant Oats Dosa, as the name suggests, does not require you to grind and ferment a batter. Just mix together oats and a couple of other ingredients with curds, throw in some onions, green chillies et all for flavour, and the batter is ready to cook. To make instant oats dosa batter, in a deep bowl, take 1/2 a cup oats flour. It is available in market in pre-packaged form but, if you don’t find one or wish to make oats flour at home, simply roast the rolled oats or quick cooking oats till light brown and aromatic. Cool it completely and blend in a mixer jar to a smooth powder. Further, add rice flour which will provide crispiness to the dosa also, add semolina and curd. Add finely chopped onions. You can also add curry leaves, ginger, cashew nuts and cumin seeds in this batter. Other vegetables like coconut, carrot, capsicum can also be used. Add green chillies, coriander and season it. Mix it well by adding water and make sure the batter is lump free. If you are not making the dosas immediately, the rava will absorb the water so, adjust the consistency and then make theinstant oats rava dosa. If the batter is too thin, it will surely stick to the pan and form lumpy oats dosa. In that case, add 1-2 tbsp of rice flour to the batter. To make the dosa, take a tava, sprinkle little water and wipe it with a tissue or a cloth, pour a ladle full of batter and spread it in a circular motion. Apply oil or ghee on the edges of it and cook till golden brown. Serve instant oats dosa immediately with green chutney or coconut chutney. Let’s see why this is called healthy oats dosa. Made from oats, rava, curds and onions this has all healthy ingredients except for the rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. However rava is an issue so we would say that have this oats dosa in moderation. The oats dosa is really quick to make, you can also make it for breakfast or quick evening snack. This cannot be made as a thin oats dosa, but slightly thick like Uttapa. It also needs to be cooked on both sides. Enjoy instant oats dosa fresh and hot off the tava. You can also try other recipes with oats like Oats Methi Muthia and Oats Idli. Enjoy instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with detailed step by step recipe photo and video below.
2.  
 by Tarla Dalal
quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.
3.  
 by Tarla Dalal
Quick Tomato Rasam is a quick, low-salt version of the ever-popular South Indian Rasam, made suitable for those with high blood pressure. A vibrant masala that combines everyday spices in apt proportions gives the tomato-based rasam an appetizing flavour and irresistible aroma. Garlic is known to control blood pressure and is a healthy addition to this recipe. There are two things that give rasam a perfect flavour – one is the tempering and the other is knowing when to take the rasam off the flame. Remember to switch off the stove when the rasam froths, without allowing it to boil. This will lock in the flavour and aroma! Try this recipe and you will find it to be tasty and convenient enough to add to your daily fare. You can have it with rice or as a soup. You can also try other low-salt soups like the One Meal Soup and Carrot and Bell Pepper Soup .
A splash of colours and a blast of flavours, all in a stomach-friendly form! This Vegetable Salad with Lemony Apple Dressing is indeed a wonder worth experiencing. Bright and colourful veggies ranging from purple cabbage to carrot and capsicum give you a variety of flavours and textures, while a tangy dressing adds to the taste. Apple is blended with the dressing to balance the flavour and to give it a luscious mouth-feel. Raw vegetables help to alkalize the body and are less likely to ferment in the gut, thus helping to reduce the chances of acidity. Do not make this dressing in advance as it will decolorize. Also try other stomach friendly salads like the Apple Chickoo Salad with Muskmelon Dressing or Cucumber, Bean Sprouts and Apple Salad .
5.  
 by Tarla Dalal
quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev. Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make. bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with detailed step by step recipe photos below.
6.  
 by Tarla Dalal
samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with 8 amazing images. Our samosa chaat recipe is a quick samosa chaat if you have samosas on hand or you can pickup some from a nearby store. Chole samosa chaat and samosa chaat are popular Delhi street food chaats. The samosa chaat is a quick veg snack, made by topping smashed samosas with curds and chutney. A fistful of sev and a little bit of coriander go a long way in boosting the taste and texture of this samosa chaat. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick samosa chaat at parties because it is easy and quick to make. Delhi street food samosa chaat is best served immediately to ensure that the crispiness is not lost and the dish has not turned soft and soggy. Try your hand at making other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat. Learn to make samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with step by step photos and video below.
7.  
 by Tarla Dalal
Bread loaves, although of western origin, have been ably used by Indians in many indigenous preparations including bhajias and upma. Here is another such exciting desi creation with bread. Cubes of bread coated with a tangy curd masala are seasoned and sautéed till brown and crisp. You will enjoy every mouthful of the Chatpata Dahiwala Bread.
8.  
 by Tarla Dalal
Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful treat is made by reinforcing moong dal khichdi with besan and a few aroma and flavour enhancers like sesame seeds and coriander, shaping this ‘dough’ into balls and deep-frying till crisp. The besan helps the khichdi dough stay together and cook uniformly, while the remaining ingredients add to its taste. Serve these Khichdi Pakodas hot and fresh with green chutney, or when you are in a hurry, just a squirt of tomato ketchup.
9.  
 by Tarla Dalal
Well, you’re sure to have tasted plain whole wheat flour khakhras as well as those perked up with ingredients like cumin, garlic, fenugreek leaves etc. Here is a healthy and tasty khakhra that’s mind-bogglingly unique. Made of a mix of flours including quinoa flour and oats flour, this khakhra is fortified with red chawli leaves, sesame seeds and other flavour-enhancing ingredients. It is so tasty that you will love munching on it. And best of all, it is awesomely healthy too! Quinoa increases your energy levels as it is rich in protein, while red chawli leaves are loaded with iron, potassium and vitamins C and E. Apart from boosting the iron content, sesame seeds elevate the aroma, and add to the crunchiness of the Quinoa Red Chawli Leaves Khakhra. Burgeoning with nutrients, this yummy khakhra is a wonderful way to silence your hunger pangs, especially when you are in office. Make them in batches and store in an airtight container to use as and when required. Try other khakhra recipes like Rajgira Buckwheat Brown Rice Flour Khakhra or Oats Methi Multiflour Khakhra
10.  
 by Tarla Dalal
khakhra pizza recipe | cheese khakhra pizza | quick khakhra pizza | quick snacks under 5 minutes | khakhra pizza are temptingly colourful, so no kid can say no to it! Learn how to make cheese khakhra pizza. Innovative to the core, there are many aspects that make the cheese khakhra pizza appealing to kids, and satisfying to moms too. Instead of a plain flour base, this khakhra pizza uses nutritious whole wheat khakhra. As the base is thin and crispy, it requires much less cheese than a traditional pizza. While fresh veggies like cabbage and capsicum add crunch to the topping, exotic tomato salsa brings in a flavourful punch to these quick khakhra pizza. Keep khakhras ready and make this khakhra pizza snack anytime of the day. To make khakhra pizza, use readymade khakhras. For the topping, heat the butter in a broad non-stick pan, add the onions, capsicum and cabbage and sauté on a medium flame for 2 minutes. Add the tomato salsa and salt mix well and cook on a medium flame for 2 more minutes. Just before serving, place a khakhra on a serving plate, spread half the topping over it and garnish it with 1 tbsp of and 1 tbsp of cheese and spring onion greens. Your quick snacks under 5 minutes is ready! Tips to make khakhra pizza. 1. Prefer to buy plain wheat flour khakhras and dwell into the flavours of the topping. You could follow our healthy whole wheat khakhra recipe. 2. Use colourful capsicum for added eye appeal. 3. Remember to serve them immediately, else they will turn soggy. Learn to make khakhra pizza recipe | cheese khakhra pizza | quick khakhra pizza | quick snacks under 5 minutes| with recipe and video below.
basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with images below. basic pasanda gravy is the base of famous Punajbi sabzi – Paneer Pasanda. Learn how to make restaurant style pasanda gravy. This pasanda gravy makes use of two kinds of onion paste. One which is cooked with cashews, garlic and ginger and the other in which the onions are deep-fried and then blended to paste with little water. These two pastes give the brown colour to the restaurant style pasanda gravy. To make basic pasanda gravy, first make the onion cashew past. For that, combine all the ingredients in a deep non-stick pan with 3/4 cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Blend in a mixer to a smooth paste. Keep aside to cool slightly. Next make the brown onion paste by deep-frying the onions till golden brown. Combine these onions with little water and blend till smooth. Finally, heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for 2 minutes. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes. Lower the flame, add the curds, mix well and cook for 2 minutes. Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute. Use as required. This brown pasanda gravy is made without that long list of masalas which is unique about most North Indian gravies. Yet it tastes so appetizing, that you are sure to make it again and again. Serve basic pasanda gravy with Garlic Naan to complete your meal. Tips for basic pasanda gravy. 1. Do not miss out on adding cashews. They help to get the necessary thickness of the gravy. 2. After adding curd, ensure to keep stirring it continuously so curd doesn’t split. Enjoy basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with step by step photos below.
basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.
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Reviews

Peda / Laddoo
5
 on 11 Nov 18 04:49 PM


With the help of you recipe vedios I have tried many of your recipes n they were simply testy n delicious Thank you very much
| Hide Replies
Tarla Dalal    Hi Priti, Happy to know you like our recipes and try them. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
12 Nov 18 08:54 AM
Peda / Laddoo
5
 on 11 Nov 18 04:45 PM