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Day 7 of Lockdown: Try out these recipes with 5 or less than 5 ingredients

Day 7 of Lockdown: Try out these recipes with 5 or less than 5 ingredients


Instead of getting bored all day at home, why not try out recipes that you can cook easily with 5 or less ingredients. Here is a menu for you guys that you can try at home.

Breakfast meal - Chatpata Dahiwala Bread

Chatpata Dahiwala Bread is a dish made of bhajias and upma. In this, bread cubes coated with a tangy curd masala are sauteed till they are brown and crispy.

Dahiwala Bread Recipe:

Preparation Time: 5 minutes

Cooking Time: 5 minutes 

INGREDIENTS 


  1. 5 bread slices, cut into cubes 
  2. 1/2 cup curds (Dahi) 
  3. 1/4 tsp turmeric powder (Haldi) 
  4. 1/2 tsp chilli powder 
  1. Salt as required 
  2. 1/2 tsp cumin seeds (jeera) 
  3. 1/4 tsp asafoetida (hing) 
  4. 3-4 curry leaves (Kadi Patta) 
  5. 1/2 tsp grated ginger (adrak) 
  6. 1/4 cup thinly sliced onions 
  7. 2 tbsp oil 

INSTRUCTIONS 

  1. Add curd, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix properly. Then, add the bread cubes and mix well.

  1. Heat oil in a non-stick pan crackle the cumin seeds. Now add asafoetida, curry leaves and ginger and Saute it on a medium flame.

  1. Add the onion and saute well for about 2 minutes.

  1. Add the bread mixture and saute on low flame for 1 to 2 minutes.

  1. Serve it hot garnished with coriander leaves.


Lunch Meal - Pumpkin dry vegetable and Chapatti

Pumpkin dry vegetable is cooked with a tempering of seeds including fennel, fenugreek, mustard and cumin and masalas. Serve this dish with whole wheat chapattis. 

Pumpkin dry vegetable recipe:

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 

INGREDIENTS 

  1. 4 cups red pumpkin cubes
  2. 1/4 tsp methi seeds 
  3. 1/4 tsp mustard seeds
  4. 1/4 tsp cumin seeds (jeera) 
  5. 1/4 tsp fennel seeds (saunf) 
  6. 1/2 tsp coriander (dhania) powder 
  7. 1/2 tsp chilli powder 
  8. 1/4 cup sliced onions 
  9. 1 tsp ginger (adrak) paste 
  10. 1 tsp sugar 
  11. Salt as required
  12. 1/2 tsp turmeric powder (Haldi) 
  13. 1/2 tsp dried mango powder (amchur) 

INSTRUCTIONS 


  1. Heat a non-stick pan on a medium flame. Then add the fenugreek and mustard seeds and roast it. 

  1. Now, add the cumin seeds, fennel seeds, coriander powder, chilli powder and 2  tsp of water. Cook on a medium flame for about 10 seconds. Keep stirring it.  

  1. Add onions, ginger paste and 2 tsp of water. Mix and cook for about 2 to 3 minutes on a medium flame. Stir it continuously. 

  1. Now Add the red pumpkin, sugar, salt, turmeric powder and 1 cup of water to it. Saute well. Cover it and let it cook on a medium flame for about 8 minutes. Keep stirring it continuously.

  1. Then add the dry mango powder and mix it well. Now cook on a medium flame for a minute while stirring it once in a while. 

  1. Serve it hot with chapattis

Dinner Meal - Lemon rice

Lemon rice is an easy dish to make. Cooked or steamed rice is mixed with a spiced lemon and peanut mixture.

Lemon Rice Recipe:

Preparation Time: 20 Minutes

Cooking Time: 5 Minutes

INGREDIENTS

  1. 3-4 cups boiled rice
  2. 1.5 to 2 tbsp lemon juice
  3. 1 tsp mustard seeds
  4. 1 tsp urad dal
  5. 2 dry red chillies
  6. 1-2 green chillies, chopped
  7. 12-15 curry leaves
  8. 1 pinch asafoetida (hing)
  9. ½ tsp turmeric powder
  10. 1 tbsp cashews - halved or chopped
  11. ¼ cup peanuts
  12. 2-3 tbsp sesame oil (Optional)
  13. Rock salt (sendha namak)

INSTRUCTIONS


  1. In a small pan, heat 1 to 2 tbsp of sesame oil. Now, fry the peanuts till they get crunchy and keep aside. 

  1. In the same oil, fry these cashews till they turn golden. Remove from the pan and keep it aside.

  1. Then add 1 tablespoon of sesame oil in the same frying pan. Now add the mustard seeds and let it crackle. After it crackles, add the urad dal. 

  1. Saute till it turns golden. Keep frying on a low flame. Don't let the spices burn.

  1. Then add the red chillies, green chillies (chopped) and the curry leaves. Sauté it till the chillies change their colour. 

  1. Switch off the flame and add the asafoetida and turmeric powder. Stir it.

  1. Now pour this tempering mixture on to the cooked rice immediately. Then add the fried peanuts, cashews, lemon juice and salt. Mix well and cover it. Let the flavours blend for about 4 to 5 minutes.

  1. Lemon rice is ready. Serve it with papads and coconut chutney.

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