For people who are always on the go. Try out these quick fix delights that will satiate your hunger pangs.

1.) Lettuce and Orange salad

Ingredients:

Iceberg lettuce - 1
Cherry Tomatoes - 100 grams
Cucumber - 3 nos.
Oranges - 4 nos.
Olive oil - 6 tbsp.
Orange juice - 4 tbsp.
Parsley(finely chopped) - 1 tbsp.
Pepper powder(white) - 1 tsp.
Salt to taste

Method:

a) Wash and chop the iceberg Lettuce into large pieces.

b) Peel the Cucumber and dice it. Peel and deseed the Oranges.

c) Mix Olive oil, Orange juice, Salt and White Pepper in a bowl and whisk it with a fork for two minutes.

d) Add chopped Parsley to the mixture.

e) Mix the rest of the ingredients in this dressing.

f) Garnish with Cherry Tomatoes and black Olives. Serve chilled.


2.) Walnut Spinach Rice with Aubergine dip

Ingredients: (for the Rice)

Basmati Rice - 2 cups
Onion - one (large)
Spinach - two bunches
Olive oil - 3 tbsp.
Paprika - 1 tbsp. **
Walnuts - 100 grams
Salt to taste
** Paprika is a spice made from the grinding of dried sweet red or green bell Peppers.

Method :

a) Clean and wash the Rice. Keep aside.
b) Wash and chop the Spinach. Keep aside.
c) Then chop the Onions into big chunks.
d) Heat oil and add the chopped Onions to it. Fry them till they become translucent.
e) Add Rice to the mixture and saute for a while.
f) Add four cups of water and Salt to taste.
g) Pressure cook for one whistle, followed by five minutes on a slow flame.
h) Garnish with Paprika and chopped Walnuts and serve hot with Aubergine dip.

Aubergine dip:

Ingredients:

Aubergine - 1 (large)
Olive oil - 1 tbsp.
Yoghurt (chilled and thick) - 2 cups
Green Chilli - one small)
Salt to taste

Method :

a) Wash and cut the Aubergine into medium sized round sizes.
b) Spread 1 tbsp. of Olive oil on a baking tray and then spread the Aubergine slices on the tray.
c) Sprinkle the rest of the oil on the top.
d) Keep the tray under a hot grill (as close to the grill as possible) for three minutes.
e) Remove, turn the slices and grill the other side too.
f) Peel off the skin from the Aubergines. Smash it with the help of a fork and add to the Yoghurt.
g) Whisk it with a fork and add Green Chillies and Salt to taste.
h) Garnish with Red Chilli powder (optional if you don't want it too pungent) and serve with the Walnut Spinach Rice.