10 of Healthy Living India's simplest, healthiest and most delicious recipes. Try them out for a simple 20 minute meal, or a Sunday cookout - here are 10 quick and easy, healthy recipes that'll add some variation to your kitchen's menu line-up. Visit http://www.HealthyLivingIndia.org for more healthy recipe ideas and fitness guides.

1. Top 10 Easy & Healthy Recipes by www.HealthyLivingIndia.org

2. Mushrooms in Coconut and Basil Ingredients: Mushrooms – 1 Kilo Onions – 1 Basil - 1 cup Coconut milk - 1 cup Salt - 1 to 2 tsp Red chili powder – 1 ½ tsp Ground pepper - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Olive oil - 1 tsp Baby Potatoes – 2 cups (boiled) Method: Add Olive oil and onions. Sauté till the onions are golden brown. Add the ginger garlic pastes, salt, red chili powder and ground pepper, and stir for a minute. Add the mushrooms and baby potatoes (pre-boiled) and stir. Cover and leave the pan on a medium flame for 3 minutes. Add the coconut milk and basil leaves and mix well. Keep on the flame for 5 more minutes. And done!

3. Brown Rice Pilaf Ingredients: Brown rice - 2 cups Red pepper - 1 Yellow pepper - 1 Onion - 1 Mushrooms - 250gms Soy sauce - 1 tsp Lemon juice - 2 tsp Sugar - 1/2 tsp Chilli Vinegar - 2 tsp Water - 4.5 cups Olive oil - 1 tbs Method: Wash rice, add water to it in a microwave friendly bowl, and bung into the microwave for 19 mins (without a cover). Add oil to a shallow pan and add the peppers, mushrooms and onions. Add lemon juice, soy sauce, sugar and chili vinegar. Stir for exactly one minute. After the 19 mins, take the rice out and add the stir fry to it. Put the rice back into the microwave for four more minutes. And done!

4. Stuffed Capsicum Ingredients: Capsicum - 4 large Green chilies - 2 Onion - 1 Ginger garlic paste - 1 tbs Coriander - 2 tbs Paneer - 500 gms chopped fine Mashed potato - 1/2 cup Dry mango powder (amchur) - 1 tsp Red chili powder - 1.5 tsp Salt to taste – abt 1 tsp Olive oil - 1 tspn Garam masala - 1 tspn Method: Deseed capsicums and flatten their edges so that they can stand. Heat oil in a pan and fry onions with ginger garlic paste. Sauté for 1min. Add remaining ingredients (except capsicum) and cook for 2-3 mins. Stuff the mixture evenly into the six capsicums and place capsicums on a greased microwave dish. Cook uncovered in the microwave on high for four minutes.

5. Easy Chicken Dhansak Ingredients: Chicken: 800gm - 1kg Chana dal: 1 cup Carrots: 2 diced Red Pumpkin: 500gm Garlic/Ginger pastes: 1.5 tbs each Meat masala: 3 tsp Red chili powder: 2 tsp Salt: 2 tsp Tomato puree: 4 tbs Onions: 1 large Olive oil: 1 tsp Pas Phoron: 1 tsp Method: Heat oil and pasphoron in a pressure cooker for a min. Add onions. After 2 minutes, add the pastes and dal and fry for another minute. Add the masalas, and then add the chicken and vegetables and fry till dry. Add tomato puree and mix. Add water to cover everything. Cook for 6 minutes after the first whistle. Open the cooker, take the chicken pieces out into a bowl, and continue boiling the dal-vegetable mix for 2 minutes while mashing the carrots and pumpkin. Pour the dal over the chicken pieces and stir together.

6. Cajun Roast Beef Ingredients: Beef undercut - 1.5 kg Pepper powder - 1 tbs Chilli flakes - - 1 tbs Cajun seasoning - 1 tbs (cajun seasoning is a ground blend of cumin, pepper, coriander powder, fennel and chili flakes so you can grind your own too) Garlic pods – 17 to 20 Method: Stab the beef and poke the garlic pods into the holes. Rub the spices all over the meat. Let it sit - 2 hour minimum or overnight On a flat pan, sear for 3-4 minutes on both sides. This locks all the juices in and gives in a nice crisp grilled taste Preheat oven to 180 centigrade and cook for 2 hours.

7. Kerala Prawn Curry Ingredients: Prawns - 500 gm Onion - 1 small Tomato - 1 medium Green chillies - 2 Ginger and garlic pastes - 1 tsp each Mustard seeds - 1 tsp Curry leaves - 12 Coriander powder - 1 tsp Red chili powder - 1 tsp Salt - 1 tsp Red chillies - 2 slit down the middle Coconut milk - 150 ml Method: Puree the onion, tomato, green chillies, ginger and garlic pastes. Fry the mustard seeds and curry leaves. When they start spluttering, add the pastes, powders, salt and red chillies Fry for 30 seconds, add 1 cup water, bring to a boil and simmer covered for 10 mins. Uncover and stir in the coconut milk Add the prawns, bring the heat back up for 3 minutes. Switch off the flame and keep covered till you're ready to serve.

8. Easy Mutton Stew Ingredients: Mutton – 500 gm. Garlic paste – ½ tbs Onions – 1 medium Baby potatoes – 250 gm Wheat flour (atta) – 2 tbs Salt – 1 tsp Chicken stock – 5 cups. Pepper – 2 tsp Skimmed milk – ½ cup Olive oil – 1 tsp Method: Heat oil and fry the onions and potatoes for 5 minutes on high heat. Add the flour and roast for a minute, still on high heat. Add the mutton and salt and cook for 5 minutes. Add the stock and 1 tsp pepper and bring into a boil. Turn the heat to simmer and cook it covered for 30 minutes. Add the milk, the other tsp of pepper and continue cooking, covered for another 10 minutes.

10. Easy Chicken Casserole Ingredients: Baby corn – 4 Mushrooms – 200gms Fresh basil – 6 to 8 leaves Red bell pepper – 1 Yellow bell pepper – 1 Zucchini – 2 big Chicken cream soup pack – 250gms Milk – 1 ½ cup Flour – 1 tbspn Mixed Italian seasoning – 3 heaped tbspns Method: Stir fry chicken with the Italian seasoning (about 10 mins, till the pieces are golden brown). Add to the baking dish. Stir fry the vegetables for 3-5 minutes. Mix in with the chicken in the baking dish. Mix soup packet contents with 1 cup water, and add flour. Bring to a boil, then add to the baking dish. Add basil leaves. Cover the chicken casserole with silver foil (poke holes in the foil). Pre-heat the oven at 180C. Then bung in the chicken casserole and bake at 180C for 40 minutes.

11. Basil Chicken in Coconut Sauce Ingredients: Coriander seeds - 2 tsp Chicken - 1 Kilo Onions - 2 medium Basil - 1 cup Coconut milk - 1 cup Salt - 1 to 2 tsp Red chili powder - 1 tsp Ground pepper - 1/2 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Olive oil - 1 tbs Method: Heat oil, and add the coriander seeds. When they start sputtering add the onions and sauté till golden brown. Add the ginger garlic pastes, salt, red chili powder and ground pepper, and mix well. Stir in the chicken. Cover the pan and leave over a medium flame for 10 minutes. Add the coconut milk and mix. Leave pan covered for 5 more minutes on simmer. Add the basil leaves. Cover the pan, because you want the chicken to stew in the coconut and basil for a bit. And done!