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6 healthy recipes to cook at home

By The Academy of Pastry & Culinary Arts
June 25, 2020 16:07 IST
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You can choose from a healthy salad, sandwich or just a granola bar.

If you are bored of the usual, here are some easy recipes to keep you going through the week.

Recipes and photographs: Courtesy The Academy of Pastry and Culinary Arts

Couscous with Ratatouille

Couscous with Ratatouille
Recipe by Charles Jayakumar, culinary chef, APCA Bangalore

For Couscous

  • 200 gm instant cous cous
  • 200 gm water
  • Salt to taste
  • 50 gm butter
  • 1 tbsp extra virgin olive oil


  • Boil water along with salt and butter.
  • Add couscous and stir well.
  • Remove from heat and cover with a lid. Let it sit for 5 minutes.
  • Before serving drizzle some oil, stir with a fork to break up lumps, if any.

For Ratatouille

  • 150 gm tomatoes
  • 75 gm onions
  • 100 gm green zucchini
  • 120 gm green, red and yellow bell peppers
  • 120 gm egg plant
  • 50 gm tomato paste
  • 10 gm thyme
  • 10 gm fresh basil
  • 25 gm garlic
  • Salt to taste
  • White pepper powder to taste
  • 50 ml olive oil


  • Heat oil in a frying pan on medium heat.
  • Add onions and cook for 2-3 minutes. '
  • Add capsicum and cook for 2 minutes.
  • Transfer onions and capsicum into a bowl and set aside.
  • Add eggplant into the pan and cook over medium heat for 2 minutes.
  • Add onion and capsicum to the pan and stir in tomato paste.
  • Add thyme and tomato paste.
  • Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
  • Add basil and garlic.
  • Season with salt and pepper. Serve warm.

Avocado and Egg Sandwich

Avocado and egg sandwich

Recipe by Jagadish Purshottam, executive culinary chef, APCA Bangalore

  • 2 avocado
  • 1 iceberg lettuce
  • 1 tbsp olive oil
  • 4 boiled eggs
  • 1 roasted red bell peppers (optional)
  • 1 chopped onion
  • 2 tomatoes
  • Juice of 1 lemon
  • 50 gm chives
  • Salt and pepper
  • 1 tbsp mustard paste
  • 4 bread slices


  • Cut avocados in half and scoop the flesh into a medium bowl.
  • Sprinkle salt and use a fork to mash the avocados until they're smooth but slightly chunky.
  • Add cilantro, tomato, red onion, and minced garlic to the avocado mixture. Stir to combine.
  • Add lemon juice and check for seasoning.
  • Toast bread slices by sprinkling olive oil.
  • Add a layer of iceberg lettuce on the toasted bread slices.
  • Add cucumber slices followed by avocado mixture (also called guacamole).
  • You may add a layer of roasted bell peppers (optional).
  • Add thinly sliced boiled eggs.
  • You can have it as an open sandwich or cover it with toasted bread on top

Swiss Bircher Muesli
Recipe by Kris Barboza, assistant pastry chef, APCA Bangalore

  • 150 gm oats
  • 420 ml milk
  • 60 ml apple juice
  • 3 tsp lemon juice
  • 1 green apple grated
  • 2 tbsp honey
  • 375 gm plain yoghurt
  • A pinch of cinnamon
  • Some fresh fruits, berries, dry fruits and toasted coconut


  • Mix oats with yoghurt and milk.
  • Add grated green apple.
  • Add cinnamon powder, apple juice and lemon juice.
  • Mix well and refrigerate overnight.
  • In the morning, add fruits, dry fruits, berries and enjoy.

Granola Bar
Recipe by Shreya Monga, assistant pastry chef, APCA Gurgaon

  • 150 gm oats
  • 125 gm honey
  • 75 gm sugar/brown sugar
  • 25 gm raisin
  • 25 gm dates
  • 25 gm almond flakes
  • 25 gm pistachio
  • White chocolate (28%) for dipping or lining decoration


  • Roast all the nuts and allow them to cool.
  • Warm honey to 80°C and mix in all ingredients.
  • Use rectangular mould or cut into rectangular shapes.
  • Bake at 170°C for 10 minutes.
  • Once cooled, pipe white chocolate designs over bars or dip half the bar into melted white chocolate.
  • Allow to set and store in an airtight container.

Probiotic Yoghurt

Probiotic yoghurt
Recipe by Raghunandan, pastry chef, APCA Bangalore

  • 200 ml hung curd
  • 200 ml fresh cream
  • 250 ml condensed milk
  • 100 gm alphonso mango
  • 100 ml probiotic milk


  • Whisk the hung curd, condensed milk and cream together.
  • You may add mango puree for flavour.
  • Pour into a ramekin or a ceramic bowl.
  • Bake at 160 degrees for 15 minutes.
  • Garnish with sliced mango and serve chilled

Greek salad

Greek salad
Recipe by Charles Jayakumar, culinary chef, APCA Bangalore

  • 1 Japanese cucumber
  • 2 tomatoes
  • 1 onions
  • 1 red, yellow and green bell peppers
  • 100 gm aragula (optional)
  • 25 gm green olives
  • 25 gm black olives
  • 50 ml olive oil
  • 1 lemon
  • 50 ml red wine vinegar
  • 50 gm feta cheese
  • Salt and pepper to taste


  • Add diced red onions and ¼ cup red wine vinegar to a small bowl.
  • Allow to sit for about 15 minutes, then drain.
  • Meanwhile, in a large bowl add lettuce.
  • Evenly add bell peppers, cucumber, tomatoes and drained red onions.
  • In a medium-sized bowl combine 3 tbsp red wine vinegar, lemon juice, dijon mustard, minced garlic, oregano, salt, and pepper.
  • Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired.
  • Add the dressing with the above-mentioned ingredients in a bowl and toss gently.
  • Add kalamata olives and feta cheese on top of the salad.

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