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Homechef Neera Mehta is telling 5 such tasty and healthy dinner recipes, which you can easily make at home without any hassle. These will also give complete nutrition to your body.

Stuffed Bell Peppers with Quinoa and Paneer

Material: 2 large red, yellow or green capsicum, 1 cup cooked quinoa, 150 grams low-fat paneer, ½ cup boiled sweet corn, ½ cup finely chopped spinach, 1 small onion, 2 cloves of garlic, 1 small tomato, 1 tsp olive oil, ½ tsp black pepper powder, ½ tsp oregano, ½ tsp chili flakes, salt to taste, 1 tbsp finely chopped coriander, 1 tbsp Grated low fat cheese (optional).

Method: First of all, wash the quinoa and cook it on low flame till it swells. Now cut the capsicum from above. Heat olive oil in a non-stick pan. Add garlic and onion to it and fry until it becomes light golden. Now add tomato and spinach and stir for 2 minutes, so that it melts slightly. Add boiled sweet corn, cooked quinoa and mashed paneer, salt, black pepper, oregano and chili flakes to the pan and mix well. Finally, fill the prepared stuffing well inside the capsicum. Lightly grease a baking tray and place the filled capsicum vertically in it. Already 180C. Bake in preheated oven for 18-20 minutes. When the capsicum becomes slightly soft and starts appearing light golden on top, then take it out and serve.

Lauki-Channa Dal Stuffed Multigrain Roll

Material: 2 multigrain rotis, 1 cup grated bottle gourd, ½ cup boiled chana dal, 1 small onion, 1 green chilli, 1 tsp ginger, ½ tsp cumin, ½ tsp coriander powder, ½ tsp black pepper, 1 tsp oil, salt as per taste, green coriander.

Method: Grate the bottle gourd and squeeze out the excess water slightly. Heat oil in pan and crackle cumin seeds. Add ginger, green chilli and onion and fry until light golden. Now add bottle gourd and cook on medium flame until its water dries completely. Add boiled chana dal in it and mash it lightly with the help of a spoon. Add coriander powder, black pepper and salt and cook while stirring for 4-5 minutes. Finally add green coriander and turn off the gas. Spread this mixture on multigrain roti and make a tight roll. Bake the roll on the pan without much oil until it becomes slightly crisp from all sides. Cut it from the middle and serve with curd-mint dip.

Millet-Spinach Khichdi

Material: 1 cup millet (soaked for 6-8 hours), ½ cup washed moong dal, 1 cup finely chopped spinach, 1 small onion (finely chopped), 1 tomato (finely chopped), 1 tsp cumin, ½ tsp turmeric, ½ tsp black pepper powder, 1 tsp desi ghee, salt as per taste, 4 cups water, green coriander for garnishing.

Method: First of all, soak the millet in water overnight or for at least 6-8 hours. Wash moong dal thoroughly and soak it for 20 minutes. Heat ghee in a pressure cooker and add cumin seeds and let it crackle. Now add onion and fry until it becomes light golden. After this add tomatoes and cook until soft. Add turmeric, black pepper and salt to it and mix the spices well. Now add spinach and cook for 2-3 minutes so that it softens slightly. Add soaked millet and moong dal and fry with spices for 2 minutes. Now add 4 cups of water, close the lid of the cooker and cook on medium flame for 5-6 whistles. Now serve hot khichdi.

Rajgira-Mix Veg Tikki with Dahi Dip

Material: For Tikki: 1 cup boiled Rajgira, 1 boiled potato (mashed), ½ cup grated carrot, ½ cup finely chopped capsicum, 2 tbsp oats powder, 1 tbsp finely chopped coriander, 1 tsp grated ginger, 1 finely chopped green chilli (optional), ½ tsp roasted cumin powder, ½ tsp black pepper powder, salt to taste, 1 tsp oil, curd For the dip, 1 cup thick curd, 1 tbsp finely chopped mint, ½ tsp roasted cumin powder, pinch of black pepper, salt to taste, ½ tsp lemon juice.

Method: First of all, boil Rajgira thoroughly and let it cool completely. If there is excess water in it, remove it completely. In a large bowl, add boiled Rajgira, mashed potatoes, grated carrots and capsicum. Now mix oats powder, ginger, green chilli, green coriander, roasted cumin, black pepper and salt and knead well. If the mixture seems loose then add some more oats powder and keep it for 10 minutes. Now take small portions and make round or oval tikkis. Heat a non-stick pan, apply light oil and cook the tikkis on low-medium flame for 4-5 minutes on both sides, until golden and crisp. For dip, mix mint, roasted cumin, black pepper, salt and lemon juice in curd and mix well. Serve hot tikkis with curd dip and fresh salad.

Mushroom-Tofu Lettuce Wrap

Material: 200 grams tofu, 1 cup mushroom, 1 capsicum, 1 small onion, 4 garlic cloves, 1 tsp olive oil, 8-10 lettuce leaves, ½ tsp black pepper, salt as per taste, 1 tsp lemon juice, sesame seeds (optional).

Method: Cut tofu, mushroom and capsicum into small pieces. Wash and dry lettuce leaves thoroughly. Heat olive oil in a pan and fry the garlic until light golden. Now add onion and cook until it becomes transparent. Add mushrooms and cook on high flame until the water dries up. After this add capsicum and stir for 2-3 minutes so that its crunch remains. Now add tofu and cook for 4 minutes until light golden. Add salt, black pepper and lemon juice and turn off the gas. Stuff the prepared mixture into lettuce leaves, sprinkle sesame seeds on top and serve immediately.