Stay fit during Quarantine: Here are some healthy recipes for you to try

One thing we’re finding difficult to control during lockdown is our cravings. Be it a small snack after breakfast, or some more indulgence in midnight munchies, we are constantly trying to entertain ourselves with food. It’s time to buckle up and focus on our health. And, to help you with that, we have found some delicious healthy recipes you can try at home.

Flourless Brownie

healthy recipes

By Chef Moina Oberoi- All Good Deli


Butter300 Gm
Dark Chocolate 72%300 Gm
Coco Powder100 Gm
Organic Raw Sugar400 Gm
Vanilla Essence5 ML


  • Preheat your oven to 180 degrees Celsius.
  • Mix the sugar and butter till it turns nice and fluffy.
  • Add the eggs one at a time and vanilla essence.
  • Melt the chocolate on a double boiler and gently add it into the mixture.
  • Finally, mix in the cocoa powder and form a batter.
  • Pour the batter into an 8-inch square pan.
  • Bake for 45 minutes or until the brownie is set and cooked. Wait for the brownie to cool. Remove and cut into squares.  One of the tastiest healthy recipes you can try.

Avocado Toast

healthy recipes

By Chef Sanjana Patel, La Folie

Ingredients for Coriander Pesto:

Coriander200 gm
Roasted cashew nut50 gm 
Parmesan50 gm
Olive oil100 ml 
Salt to taste
Lime juice15 gm


  • Place all the ingredients in a mixer grinder and blend till you achieve a pesto-like consistency. Keep it in a cold place and store for service.

Ingredients for Assembly and Garnish

Coriander pesto30 gm
Avocado60 gm
Mixed seeds4 gm 
Alfa alfa 3 gm
Sourdough Bread, sliced


  • Toast the sourdough bread.
  • In a bowl mash the avocado and add salt, pepper and lemon juice and mix well.
  • Spread the coriander pesto on a slice of toasted bread and place the avocado mixture on top of it.
  • Garnish with mix seeds, alfa alfa and a sprig of coriander. Voila, the perfect healthy recipes for breakfast.

Gluten-Free Cacao Pancakes

by Monaz Irani, Chef & Founder at Plate & Pint


Oats1/2 cup
Baking powder1/2 tsp
Almond milk100 ml
Chocolate chipsas per taste
Vanilla extract1/2 tsp


  • Take 1/2 cup oats and grind them to a fine powder
  • Add 1/2 tsp of baking powder to the oat “flour”, a pinch of salt, pinch of cinnamon and 1 tsp of unsweetened cocoa powder
  • Mix together
  • In a food processor, add 1 banana, 1/2 tsp vanilla extract, 100 ml almond milk and grind till liquid.
  • Add in and mix the dry ingredients and your batter is ready!
  • Use a non-stick pan and a few drops of olive oil/butter on low heat. 
  • Drop a scoop full of batter and flip till ready!!
  • You could top up with some chocolate chips (80% dark if you want to be healthy!) 
  • You can serve with maple syrup/honey/peanut butter or toppings of your choice.

Vegan Buritto Bowl

by Chef Souvik Gupta, Culinary Head at Loft Cafe


Boiled Red Rice200g
Salt pepper1 g
Boiled Kidney beans25 g
Red Chilli Sauce85 g
Mexican Sprinkler1 g
Roasted cumin powderto taste
Saltto taste
Coriander (chopped)6 g
Oil5 ml
Diced Tofu100g
Roasted Cumin powder1 g
Sweet Corn40 g
Raw Spinach40 g
Bell pepper (Juline cut)40 g
Ice burg lettuce (shredded)25 g
Mexican Salsa35 g
Guacamole60 g


  • Pre-cook the Red rice on a medium flame 
  • Take a plastic bowl and pour the cooked red rice and season it with salt and pepper and then microwave it for 60 seconds 
  • Take A Combo Bowl and Toss Red Rice at the bottom of the bowl
  • Spread the Guacamole Dip on The First Right Side followed by the Mexican Salsa Dip 
  • Shred the Ice Berg Lettuce next to the Mexican Salsa dip
  • Then arrange the Tossed Cumin Tofu next to the salsa & pour Refried Kidney Bean’s On The Tofu
  • Arrange the sautéed Sweet Corn next to Toss Tofu  
  • Now arrange The sautéed Bell Pepper next to the sauté Sweet Corn
  • Then arrange Clinted (Sauté Spinach With Garlic Oil) next to the sautéed Bell Pepper 
  • Your scrumptious yet delicious vegan burrito bowl is now ready to serve. This is one of the most Insta perfect healthy recipes.

Smoked Eggplant Salad

By Taj Jumeirah Lakes Towers


Red bell pepper1
Yellow bell pepper1
Green bell pepper1
Cherry Tomatoes1 cup
Salt1/2 tsp
Chilli paste1 tsp
olive oil1/2 cup
Pine nuts1/4 cup
Rocket Leaves1/4 cup


  • Smoke the eggplant and peppers over open flame till charred and soft.       
  •  Let it cool and wash off the peel     
  • Dice the vegetables into small pieces.        
  • In a bowl, mix the eggplant, peppers, halved cherry tomatoes, chili paste, lemon juice, salt and olive oil.      
  • Serve with pine nuts and rocket leaves.

Fattoush Salad

by Chef Devendra Khetle, Rue Du Liban


Ingredients (for dressing)Qty
Olive oil3 tbsp
Pomegranate molasses2 tbsp
Apple cider vinegar1 tsp
Salt1 pinch
Sumac spice1/4 tsp

Method (for dressing)

Mix all the ingredients in a mixing bowl with a whisk till it blends well together. Keep it aside for dressing.  

Ingredients (for salad)Qty
Romaine Lettuce70 g
Fresh Mint10-15 leaves
Red Radish (sliced)1
Green Capsicum (diced)1
Small Cucumber (diced)1
Tomato (diced)1
Pomegranate seedsfew pieces
Pita Bread (toasted)1


  • Wash all the vegetables thoroughly before cutting.
  • Add all the vegetables in a bowl and toss well.
  • Drizzle the fattoush dressing on the salad and mix it again.
  • Sprinkle pomegranate seeds on top.
  • Garnish with crispy pita bread.

Ginger & turmeric tofu& kale curry

By Chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/Saket


Tofu Extra firm140 gm
Curry Powder5 gm
Kale50 gm
Garlic5 gm
Ginger15 gm
Raw whole turmeric10 gm
Salt/white pepperas per taste
Coconut milk100 ml
Curry Leavesfew sprigs
fresh red chili2
Oil1 table spoon


  • Make a paste of garlic, ginger & raw turmeric & keep aside.
  • Heat oil in a pan & add curry leaves to it till it crackle.
  • Add the ginger, garlic & turmeric paste to the pan.
  • Sauté it at medium flame & don’t let it stick onto the bottom.
  • Add fresh red chili & curry powder to the pan and sauté for a minute more.
  • Add in a ladle of stock/water. Add seasoning to it.
  • Add the kale & coconut milk &let it simmer.
  • Add in the tofu to the pan and let it simmer for a minute ensuring the tofu doesn’t break.
  • Remove from pan served hot garnished with shredded ginger.

Also Read: Stay Indoors and Order from these Online Grocery and Medical Shops in Delhi !

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