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INSPIRATION

Day 15 of Lockdown: Delicious recipes to try during the lockdown

it is the 15th day of the 21-day nationwide lockdown and by now, you must be running out of ideas about what you should cook.
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It is the 15th day of the 21-day nationwide lockdown and by now, you must be running out of ideas about what you should cook. If this is the case with you, then check out our delicious meal plan that you can try at home for your loved ones. 

Breakfast Meal - Bread Pakora

Bread pakora is a popular North Indian snack. Bread slices are stuffed with mashed potatoes filling, batter-coated and then it is deep-fried.

Bread Pakora Recipe:

Preparation Time: 25 Minutes

Cooking Time: 40 Minutes

 INGREDIENTS 

- For the stuffing

  1. 1 large potato
  2. 1 to 2 green chillies chopped
  3. 1 tbsp coriander leaves - chopped 
  4. 2 tsp mint leaves - chopped
  5. ¼ tsp red chilli powder
  6. ¼ tsp garam masala powder
  7. ½ tsp dry mango powder or as required
  8. salt to taste

 - For the batter

  1. 1 cup besan (gram flour)
  2. ¼ tsp red chilli powder
  3. 1 to 2 pinches turmeric powder
  4. ¼ tsp garam masala powder
  5. 1 pinch asafoetida (hing)
  6. 1 to 2 pinches baking soda - optional
  7. ½ to ⅔ cup water or as required
  8. salt to taste

 Others:

  1. 4 to 5 slices of whole wheat bread
  2. oil for deep frying

 INSTRUCTIONS 

 - To make stuffing

  1. Boil the potatoes in a pressure cooker till it is cooked. Peel it and either grate or mash it. Keep it aside.
  2. Add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to it. Mix well.
  3. Taste and check the masala. Add more if required.

  - To make batter

  1. Take a bowl and add besan, ajwain, red chilli powder, garam masala powder, asafoetida and salt.
  2. Then, add ½ cup water and mix well. The batter should have a medium consistency.
  3. Add a few drops of hot oil and mix well.

 - To make the bread pakora

  1. Slice the bread into triangle or rectangle slices and spread about 2 to 3 tbsp of the mashed potato mixture and spread it evenly.
  2. Cover this slice with another slice. Press the sandwich slightly. Now dip the sandwich in the besan batter using your hand.
  3. Coat it evenly with the batter. Take it out of the batter.

 - To fry the bread pakora

  1. Heat oil in a Kadai and gently slide the besan batter coated bread sandwich in the oil.
  2. Let it fry on a medium flame till it turns crisp and golden brown. Drain it on a tissue paper.
  3. Serve it hot with tomato sauce or any chutney and a cup of Indian masala tea.

 Lunch Meal - Dum Aloo

It is a popular Kashmiri dish in which baby potatoes are simmered in a spicy curd gravy or sauce.

Dum Aloo Recipe:

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

 INGREDIENTS 

 - To cook the potatoes

  1. 20 to 22 baby potatoes
  2. 3 to 3.5 cups of water
  3. ¼ tsp salt

 - Other ingredients

  1. 3 tsp Kashmiri red chilli powder mixed in 2 tbsp water
  2. ½ tbsp ginger powder
  3. 1 tbsp fennel powder
  4. 1 tbsp caraway seeds (shah jeera)
  5. 1 pinch cinnamon
  6. 3 cloves
  7. 1 black cardamom
  8. 4 to 5 black peppers
  9. 1 green cardamom - optional
  10. 6 tbsp fresh full fat curd, beaten or whisked till smooth
  11. 1.5 cups water
  12. ¾ cup mustard oil for frying potatoes
  13. 2 tbsp fresh mustard oil for making gravy
  14. salt to taste

 INSTRUCTIONS  

  1. Rinse the potatoes well. Add 3.5 cups of water in a pan and add the potatoes.
  2. Boil the water till the potatoes are half cooked. Drain them and let them cool down. Peel them.
  3. Using a fork or toothpick, poke some holes in the potatoes. Either cut them in half or keep them whole if they are baby potatoes.
  4. Whisk the full-fat curd until smooth and keep it aside.
  5. Take Kashmiri red chilli powder and water in a bowl and mix well.
  6. Now, heat mustard oil in a pan and add the parboiled potatoes and saute on a medium flame. Keep frying until they turn golden and crispy. Put them on a kitchen paper
  7. Lower the flame and remove the extra oil keeping only 2 tbsp oil in the same pan. Now add asafoetida powder and stir well.
  8. Add the red chilli and water solution and stir. Then add the beaten curd. Stir continuously while you add the curd. Add water and stir well.
  9. Next, add the fennel powder. Add the rest of the whole spices and ginger powder. Stir it well.
  10. Add the potatoes and stir. Add salt as required and stir again.
  11. Cover the pan with a lid and let it cook for about 8 to 10 minutes on a medium flame.
  12. Add more water depending on the consistency you want of the gravy.  Sprinkle a few caraway seeds from the top and serve it along with naan, rotis or rice.

 Dinner Meal - Mushroom masala

Mushroom Masala is a delicious Punjabi recipe in which white button mushrooms are simmered in an onion-tomato based spiced gravy.

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

 INGREDIENTS 

- For onion paste

  1. 2 medium onions, roughly chopped
  2. ½ inch ginger, chopped
  3. 5 to 6 small garlic, chopped

 - For tomato puree

  1. 2 tomatoes

 Others:

  1. 200 to 250 grams white button mushrooms
  2. 4 tbsp fresh curd - whisked till smooth
  3. 3 tbsp oil
  4. ½ tsp cumin seeds
  5. 2 small tejpatta
  6. ½ inch cinnamon
  7. 1 black cardamom
  8. 2 green cardamoms
  9. 3 cloves
  10. 1 single strand of mace - optional
  11. ¼ tsp turmeric powder
  12. ½ tsp red chilli powder
  13. 1 tsp coriander powder
  14. ¾ cup water or add as required
  15. ¼ tsp garam masala powder
  16. ½ tsp Kasuri methi crushed
  17. 2 tbsp chopped coriander leaves
  18. ¾ cup water or add as required
  19. salt to taste

 Instructions

  - To prepare

  1. Rinse and wipe dry the mushrooms. Now, slice off a little of its stalk. Chop the mushrooms and keep them aside.
  2. Take a grinder or blender, and add 3/4 to 1 cup roughly chopped onions, 1 tsp chopped ginger and 1 tsp chopped garlic. Grind to make a smooth paste. Don't add any water to it
  3. Keep this paste aside in a bowl.
  4. Add 1/2 cup chopped tomatoes in the same jar and make a puree. Keep this puree aside.
  5. Now, whisk about 4 tablespoons of fresh curd till it is smooth and keep it aside.

 - To make the masala

  1. Heat 3 tablespoons of oil in a pan and add the whole spices including 1/2 tsp cumin seeds, 2 small tejpatta, 1/2 inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and a single strand of mace.
  2. Saute these spices until they are aromatic. Now Lower the flame and add the ground paste to it.
  3. Stir it properly and if the paste is spluttering, cover the pan with a lid.
  4. Stir it occasionally while the paste is cooking on a low to medium flame. Keep it stirring until the paste becomes thicker.
  5. Stir until the onion paste turns golden in colour. Sauteing the onions can take a lot of time so add a pinch of salt to it. This helps to quicken the process.
  6. Then, add the tomato puree. Stir well. Now add the spice powders including 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
  7. Stir it well and saute till oil starts to release from the sides of the Kadai.

 - To make the mushroom curry

  1. Add the chopped mushrooms to the gravy.
  2. Now add the beaten curd and immediately stir. Let it simmer on a low to medium flame for about 2 to 3 minutes.
  3. Add 3/4 cup of water or as per requirement. Add salt to it and stir properly.
  4. Cover the pan using a lid. Let it simmer on a low to medium flame for about 18 to 20 minutes or till the mushrooms are properly cooked.
  5. Finally, add 1/2 tsp Kasuri methi (crushed), 1/4 tsp garam masala powder and 2 tbsp chopped coriander leaves. Give it a stir.

 Serve this mushroom masala curry with rotis, parathas, naan or rice, veg pulao or biryani.

 



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