So you have been reading everywhere—in my multiple columns too—that eating home-cooked food is the best way to take charge of your health.

But if you get cranky after cooking, or feel that you just don’t have the time, I understand!

There are ways around both these conundrums, and you can still manage to eat home cooked meals. Try these no-cook, easy-to-fix recipes that you can make in a jiffy – and are absolutely yum!

Stock up on chopped veggies mix (beans, carrots, baby corn, pepper, onions) from the market. (Yes they are easily available now). Steam for few minutes. In a wok heat oil, add veggies and sauté for 5 minutes, add salt, pepper, oregano, and basil.

Transfer to plate and add paneer strips on top.

Quickly sauté veggies (frozen peas, corn kernels or baby corn, palak leaves, mushrooms, or mixed frozen veg etc) with a bit of tomato and some herbs, strips of ginger and garlic, then add rice and water.

Mix in some egg to cook at the last minute, or add some shredded chicken or mutton keema for a one-dish meal.

Heat a little oil in a wok. Add chopped veggies and sauté. Add chopped ham and sausages and salt and pepper. Add boiled pasta, vinegar, and lemon juice. Finally, sprinkle some oregano and thyme.

Take half cup sour cream, add thousand Island dressing or Cesar sauce, low fat mayonnaise, and little milk if need be. Add boiled pasta, assorted boiled veggies, salt, pepper, herbs on top and chill.

In medium bowl, combine boiled chicken breast cubes, bell pepper, lettuce and any soft cheese. Add mayonnaise, milk, salt and black pepper and carefully mix to coat. Cover and chill. Layer the plate with lettuce and top with the chicken mix. Peel, core and chop pears and sprinkle over the salad.

Combine tuna, chopped cucumber, few tbsp of yogurt, and 1 tbsp of lemon juice in small bowl. Spread thin layer of butter on cut sides of sandwich buns and line with lettuce. Fill with salmon mixture.

Combine low fat mayonnaise, finely peeled mango and ground red pepper in a medium bowl. Add chopped cooked chicken (leftovers will work just fine) and chopped onion; stir to combine. Spread chicken mixture on roti, top it with 1 lettuce leaf. Roll up and eat.

Marinade chicken with wine (red or white whatever you prefer), mustard sauce, onion and garlic paste, salt to taste, a dash of Tabasco sauce, rings of onion, capsicum and potato. Place in a non stick pan, cover and cook till tender. Turn the pieces from time to time.

Mash boiled rajma or lobia beans and mix with low-fat plain yogurt. Add spices as desired (mustard, dill, parsley, garlic, onion, or pepper). Spread on multi-grain bread and top with lettuce, sliced cucumber, and tomato.

Mash the aloo with the atta, season the lot with jeera, ajwain and salt and roll out thick. Why bother with making dough cups and inserting dollops of aloo? Eat with dahi and pickle; no sabzi / dal needed.

(Kavita is a nutritionist, weight management consultant and health writer based in Delhi. She is the author of Don’t Diet! 50 Habits of Thin People (Jaico) and Ultimate Grandmother Hacks: 50 Kickass Traditional Habits for a Fitter You (Rupa).)