Your digestive system goes to sleep post 8 pm, but your hunger pangs may not. The trick is to eat light, but make sure your stomach doesn’t make noises at night. A few dinner options that will help you sleep better Image courtesy: © Thinkstockphotos/ Corbis Read iDiva for the latest in Bollywood, fashion looks, beauty and lifestyle news.
Grilled Vegetable Stack
Ingredients: 200 gms peeled pumpkin, 1 tbsp olive oil, 600 gms deseeded tomatoes, 70 gms baby spinach leaves, 200 gms red capsicum, 100 gms feta cheese, balsamic vinegar to drizzle and 400 gms crusty bread
Method: In a saucepan over high heat, brush olive oil and place the pumpkin pieces on top. Turn the grill down to medium heat and cook the pumpkin for about 3 to 4 minutes, until golden brown. Take the pumpkin off and set aside. Grill tomatoes and red capsicum on each side. In another pan, over medium heat, add the spinach leaves and sauté until they have wilted slightly. Place spinach leaves on the plate and stack vegetables on top. Drizzle with balsamic vinegar and serve with crusty bread.
Silken Tofu with Teriyaki sauce
Ingredients: 4 tbsps water, 3 tbsps crushed peanuts, 1 tbsp white vinegar, 2 tsps reduced soy sauce, 2 tsps honey, 2 tsps minced ginger, 2 cloves garlic minced, 340 gms silken tofu, 2 tsps extra virgin olive oil, 2 cups baby bok choy, 1 ½ cups sliced mushrooms and 4 slicedscallions
Method: To prepare sauce: Whisk water, crushed peanut, white vinegar, soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu and cut into ½ inch thick slabs. In a large saucepan, heat oil over high heat. Add tofu and cook in a single layer, without stirring until it becomes golden brown. Gently stir and continue cooking. Add bok choy, mushrooms, scallions and peanut sauce and cook for 3 to 4 minutes. Transfer to a flat dish, pour the sauce and serve garnished with roasted sesame seeds.
Tandoori Chicken with Tomato-Cucumber Raita
Ingredients: 1 tsp paprika, 1 tsp ground coriander, ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp salt, ¼ tsp freshly ground pepper, pinch of ground nutmeg, 4 boneless, skinless chicken breasts and 1 tbsp canola oil
Method: Preheat grill to medium heat. Combine paprika, coriander, chilli powder, cumin powder, salt, pepper and nutmeg in a plastic bag. Place each chicken breast between sheets of plastic wrap. Flatten the chicken pieces to an even thickness of about ¼ inch each. Brush the chicken with oil, place in the bag blend it will with the mixture. Oil the grill rack. Grill the chicken until cooked. Serve with tomato-cucumber raita.
Organic Chicken and Chickpea Stew
Ingredients: 1 tbsp canola oil, 1 tsp cumin seeds, 1 chopped medium onion, 5 cloves garlic minced, 1 tbsp coriander seeds, 1 cup water, 1 potato cut into pieces, 80 gms boiled chicken, 425 gms chickpeas, ½ tsp salt, ½ tsp coarsely ground pepper and 1 medium-sized tomato
Method: In a large saucepan, heat oil over medium heat. Cook cumin seeds for 10 seconds. Add onion and garlic and stir until dark brown for about 5 to 8 minutes. Add coriander and stir for another 20 seconds. Stir in water, potato, chickpeas, chicken, salt and pepper. Bring it to a boil. Reduce the heat to low and cover. Simmer until the potatoes are tender for about 15 to 20 minutes. Add the tomato and simmer. Garnish with coriander leaves and serve.
Fish Florentine
Ingredients: 5 pieces of fish fillets about ½ inch thick, 1 cup milk, 1 cup shredded cheddar cheese, 1 tsp lemon juice, 1/8 tsp pepper, 2 eggs, 1 small chopped onion, 255 gms chopped spinach and lemon wedges
Method: Heat oven to 204.4 ºC. Take a 11x7 inch baking dish and grease it with butter. Place a medium bowl and stir together all the ingredients and spread it over the fish. Place fish in a single layer in the dish. Bake uncovered for about 30 minutes until light brown. Serve with lemon wedges.
Baked Curried Brown Rice with Lentil Pilaf
Ingredients: 1 tbsp butter, 1 cup brown basmati or brown rice, 4¼ cups water, 1 cup brown lentils, 4 cloves garlic peeled, 1 cinnamon stick, 4 1/8 inch peeled fresh ginger, ½ tsp salt, 1 to 2 tsp red curry paste and 4 scallions, trimmed & sliced
Method: Place a rack in the oven and preheat to 176 ºC. In a large saucepan, melt butter over medium heat. Add rice and stir until lightly toasted for about 1 to 2 minutes. Add the curry powder and stir until cooked. Add water and stir in lentils, garlic, cinnamon stick, ginger and salt. Bring it to a boil. Cover the pot tightly with a lid. Transfer this to the oven and bake until the rice and lentils are tender and all the water is absorbed. Bake for 45 minutes. Place the rice in a bowl and garnish with scallions.
Sauteed Shrimp with Rice
Ingredients: ½ tsp cumin seeds, ¼ tsp coriander seeds, 1 tbsp extra-virgin olive oil, 95 gms large shrimps — peeled and deveined, 1/8 tsp crushed red pepper, salt and freshly ground pepper, 2 tbsps minced shallot, 5 large minced cloves garlic, 1 ½ tbsp minced, peeled ginger, 2 tsps curry powder, 1 tomato, 1 thinly sliced red bell pepper, 1 thinly sliced green bell pepper, 1 small zucchini, ½ cup chopped parsley and 1 tbsp lemon juice
Method: Toast cumin and coriander seeds in a small, dry skillet over medium heat. Keep it aside. In a large saucepan, heat oil and add the shrimps, red pepper and stir occasionally, until the shrimp turns bright pink. Transfer them to a plate. Season with salt, pepper and set aside. In a separate pan, add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds. Stir until the shallot is lightly brown. Stir in the tomato, pepper and zucchini. Cook the mixture over medium heat, until the sauce turns thick. Add the shrimp and lemon juice and garnish with parsley. Serve hot with boiled rice.
