Some days I can cook up storms in the kitchen effortlessly, but other days I cannot be bothered by meal prep and all the other kitchen work that results from cooking. As someone who prefers to cook and eat at home, quick, low effort recipes come to the rescue.

Basmati rice, carrot raita and spiced potatoes are some of my favorite lazy day dishes for a quick meal that pairs well with many other leftovers that might be sitting in the refrigerator. With just a handful of ingredients, these can be put together in no time and hardly feel like a chore.

Basmati white rice

Ingredients:

1 cup basmati rice

2 cups water

¼ cup shelled frozen peas

Aromatics: An inch of cinnamon stick, 2-3 bay leaves, few green cardamom pods

½ tsp salt to taste

1 tsp oil of choice or ghee

Yields about three to four cups of cooked rice

Instructions:

Rinse the rice in four to five washes of water and let it soak for 20 minutes. To a shallow pan, add oil or ghee and once it is medium hot, add the aromatics. Once the aromatics have bloomed and released their fragrance, remove the pan from heat and let it cool for a couple of minutes.

Add the measured-out water and bring it to a boil. Drain the water from the soaked rice and add the rice to the pan and maintain it at gentle boil. I like to add frozen peas at this point. Once the rice has absorbed water and you start noticing dimples on the surface, reduce heat to the lowest setting and cover the pan with a lid.

Once the rice has doubled in appearance, check for doneness by smashing a few grains between the thumb and the index finger. It should be soft without any grittiness. Remove from heat, keep the lid on and let it rest for another 10 minutes. Fluff with a fork and enjoy with daal, or a curry-based dish like chicken or mutton.

I sometimes replace up to one-third of the rice with the same amount of quinoa at the time of soaking, and it does well without altering the recipe, taste or texture for me. When reheating, add a splash of water to prevent the rice from drying out, and cover.

Carrot Raita

Ingredients:

2 cups plain yogurt, whisked to remove any lumps

1 medium carrot, finely grated

¼ cup onions, finely chopped

2 tbsp coriander, finely chopped

¼ teaspoon roasted cumin powder

Freshly crushed black pepper

Chaat masala to taste (tangy Indian spice blend, optional)

Salt to taste

Instructions:

In a prep bowl whisk plain yogurt until smooth and creamy. While nonfat and fat-free yogurt work equally well, full fat will yield a richer and creamier flavor and texture. If the yogurt feels too thick, add a few spoonfuls of water as you are whisking it to adjust the consistency. Add in the finely grated carrot, chopped onions, salt, roasted cumin powder, chat masala and gently mix in the ingredients.

Garnish with chopped coriander and freshly grated black pepper and let it sit for a few minutes. Carrot raita goes well with rice dishes like pilafs and biryanis and flatbreads like parathas. You can also use greek yogurt in place of yogurt. With the thicker consistency of the Greek yogurt, it can also be used as a dip for fresh cut vegetables like cucumbers, radishes or celery.

Aloo subzi – (Spiced potatoes)

Ingredients:

4-5 medium-sized potatoes peeled, cut in quarters

1 tsp cumin seeds

1 inch piece of ginger root, finely chopped

½ tsp turmeric powder

1 tsp red chili powder, adjust to taste

Few sprigs of coriander, finely chopped

A pinch of hing (asafetida) – assertive flavor alert

2 tsp oil of choice or ghee

Salt to taste

Instructions:

Heat oil in a heavy bottom pan. I like to use a cast iron skillet. Add two teaspoons of oil of choice or ghee. Add cumin, finely chopped ginger and a pinch of hing and cook for a minute on medium heat.

Add the potatoes and sauté on high for another minute. Sprinkle a few pinches of salt and mix well. Reduce the heat to the lowest and cover with a lid. The type of potatoes and their moisture content will determine how fast they cook.

Check in about three minutes and turn them over. Cover again and if the bottom of the pan looks dry, add a few tablespoons of water, and cook for another four minutes. Check for doneness with a fork or a knife. I like to keep just a bit of resistance and do not cook all the way through.

Right when I am about to turn the stove off, I season them with turmeric and red chili powder. My personal favorite is to add mango and fennel powder in addition to the above-mentioned spices.

Cover with the lid again and let it sit for 10 minutes. Garnish with chopped coriander. We use these in wraps, pitas and as sides with any flat breads like pooris. Potatoes in this recipe can also be replaced with sweet potatoes, and cubed paneer can be added as well.

These recipes not only work well for quick meals on busy days, but these can also be prepared in advance. While freshly prepared recipes taste the best, these work and taste just as fine even after staying a few days in the refrigerator.