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Yummy Recipes to try at Home if you’re Bored of Eating the Same Food Daily

Yummy Recipes to try at Home if you’re Bored of Eating the Same Food Daily

If you're having trouble thinking of a dish to cook while you're at home and tired of eating the same kind of food every day, then don't worry as we have some of the yummiest food recipes for you to try at home during the ongoing lockdown.

 Breakfast Meal - Onion Paratha

Onion Paratha is delicious whole wheat paratha stuffed with onions. It is a popular variety of paratha made in Punjabi homes 

Onion Paratha Recipe:

Preparation time: 20 minutes

Cooking time: 30 minutes


 - For the dough

  1. 2 cups whole wheat flour
  2. ¼ tsp salt (optional)
  3. 1 tsp oil or ghee
  4. water as required

 - Onion paratha stuffing

  1. 1 onion - finely chopped
  2. 1 green chilli - finely chopped or minced
  3. garam masala powder as required
  4. red chilli powder as required
  5. salt as required
  6. oil or ghee to fry the paratha


 - To knead the dough

  1. Mix the flour and salt. Add ghee and a little water to it.
  2. Knead the dough and add more water as required to knead it into a soft dough.
  3. Make sure that you punch the dough. Now, cover it and keep it aside.

 - Make the parathas

  1. Chop the onions and green chillies. Mix it in a bowl and keep it aside.
  2. Make small to medium-sized balls of the dough.
  3. Roll them into 3-4 inch circles and put the chopped onions-chillies mixture in the centre of it.
  4. Now sprinkle garam masala powder, red chilli powder and salt as required.
  5. Bring the edges of the dough together and join them.
  6. Then, press it and sprinkle a little flour to roll it to a paratha of  6-8 inches.
  7. On a hot tawa, Fry the paratha with 1 or 2 tsp of ghee or oil on both the sides until it is cooked properly and browned.
  8. Serve these onion parathas along with yoghurt or a side dish (vegetable) or simply enjoy it with chai.

 Lunch Meal - Dosa and sambhar

Sambar is a South Indian lentil and vegetable stew of lentils, tamarind and a unique spice mix called sambar powder. It is a staple dish of South Indian Homes.

 Sambhar and Dosa Recipe:

Preparation time: 15 minutes

Cooking time: 30 minutes


 - For the tamarind pulp

  1. 1 tbsp tamarind
  2. ⅓ cup hot water

 - To cook the dal

  1. ½ cup tuvar dal or arhar dal
  2. ¼ tsp turmeric
  3. 1.5 to 1.75 cups water

 - To cook the vegetables

  1. 1-1.5 cups cleaned and chopped vegetables including okra, french beans, potatoes, small round brinjals, pumpkin
  2. 1 to 2 drumsticks, scraped and chopped
  3. 1 small to medium onion, thickly sliced
  4. 1 tomato, quartered or diced
  5. ¼ tsp turmeric powder
  6. ½ tsp Kashmiri red chilli powder
  7. salt as required
  8. 1.5 to 2 cups water
  9. 1 to 1.5 tbsp sambar powder

 - For tempering

  1. 2 tbsp sesame oil to use coconut oil or sunflower oil or ghee
  2. ½ tsp mustard seeds
  3. 1 to 2 dry red chillies - halved
  4. 10 to 12 curry leaves
  5. 2 pinch asafoetida (hing)
  6. 5 to 6 fenugreek seeds (methi seeds)


 - To make the tamarind pulp

  1. Soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes.
  2. Once it becomes soft, squeeze the tamarind into the water itself. Now, Discard the strained tamarind and keep aside.

 - To Cook the dal

  1. Rinse tuvar dal for a couple of times. Drain the water and add the dal in a pressure cooker. Add ¼ teaspoon of turmeric powder to it.
  2. Add 1.5 to 1.75 cups of water to it and mix well. Cover and let it pressure cook for about 7 or 8 whistles on a medium flame.
  3. Open and check the dal once the pressure settles down. It should be cooked completely.
  4. Mash it using a spoon or a wired whisk. Cover and keep it aside for a while. 

 - To cook the vegetables

  1. While the dal is pressure cooking, cook the rest of the vegetables. Firstly, rinse, peel and chop the vegetables.
  2. Add 1 to 1.5 cups chopped vegetables in a pan. Add one onion (thickly sliced) and one tomato (quartered) to it.
  3. Add the spices including ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chilli powder and salt to taste.
  4. Then, add 1.5 to 2 cups of water to it and stir well.
  5. Cook the vegetables on a medium to low flame. Check the vegetables occasionally.
  6. Cook till they are almost done. Make sure that you don’t overcook the veggies.

 - To make the sambar

  1. After the vegetables are cooked, add the tamarind pulp and 1 to 1.5 tbsp of sambar powder to it and mix well.
  2. Then, add the mashed dal and mix it well. Let it simmer on a medium to low flame. Let it boil.
  3. After a frothy layer is visible on the top, then switch off the flame. Cover and keep it aside.

 - To prepare the tempering for sambar

  1. Take a small pan and heat 2 tbsp gingelly oil and add ½ tsp mustard seeds to it. Let the seeds crackle.
  2. Then add 1 to 2 dry red chillies, 10 to 12 curry leaves, 5 to 6 methi seeds and 2 pinches of asafoetida to it.
  3. Keep frying till the red chillies change their colour and the curry leaves get crispy.
  4. Now add this mixture to the hot sambar immediately.
  5. Cover the pan for about 4 to 5 minutes so that the flavours and aromas mix well.
  6. Serve it hot along with steamed rice, idli, dosa, medu vada or uttapam. 

 Dinner meal - Paneer bhurji and roti

 Paneer bhurji is a delicious North Indian recipe made with crumbled paneer. 

 Paneer Bhurji Recipe:

Preparation time: 5 minutes

Cooking time: 15 minutes 



  1. 3 tbsp oil or ghee or butter
  2. ½ tsp cumin seeds - optional
  3. ½ cup finely chopped onions
  4. 1 teaspoon ginger-garlic paste
  5. 1 or 2 green chillies - finely chopped or slit
  6. 1 cup finely chopped tomatoes
  7. ¼ tsp turmeric powder
  8. ½ tsp red chilli powder
  9. ½ tsp coriander powder - optional
  10. ¼ to ½ tsp garam masala powder
  11. 225 to 250 grams paneer 
  12. salt to taste
  13. 2 to 3 tbsp chopped coriander leaves




- Preparation

  1. Crumble the paneer and put it aside.
  2. Now, Chop the onions, tomatoes and green chillies and keep it aside.
  3. Crush the ginger and garlic into a paste using a mortar pestle and keep it aside.


- Cooking paneer bhurji


  1. Heat a little oil or ghee or butter in a small pan. Add the cumin seeds and let it crackle.
  2. Then, add the onions to it. When the onions turn golden brown in colour, add the ginger-garlic paste and the chopped green chillies.
  3. Saute well. Add the tomatoes and cook until they soften.
  4. Add all the dry spices including turmeric, red chilli powder, garam masala powder. Stir well
  5. Now, add the paneer to it and cook for about 1 to 2 minutes while stirring in between.
  6. Make sure that you don't cook the paneer for a long time because it hardens and loses the softness.
  7. Finally, add the chopped coriander leaves and mix well.
  8. Serve it hot with toasted bread or roti, plain paratha or use it as a stuffing in a burrito or wrap.