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The need for quick and easy recipes is high at this time of lockdown when we are already running out of supplies in our kitchen. Here we have our quarantine go-to meal plan for you guys to cook.
Breakfast Meal - Masala Omelette
Masala Omelette is a quick and yummy egg recipe that can be whipped up in no time and is rich in Protein.
Masala Omelette Recipe:
Preparation Time: 5 minutes
Cooking Time: 5 minutes
INGREDIENTS
- 2 eggs
- 2 tbsp Onion Finely Chopped
- 1 tbsp Tomato Finely Chopped
- 1 tbsp Green Capsicum Finely Chopped
- 1/2 tsp Green Chilli Finely Chopped
- 1 tbsp Fresh Coriander Finely Chopped
- 1/8 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 2 tbsp Milk
- Salt to taste
- 1 tsp Ghee
INSTRUCTIONS
- Take a bowl and break the two eggs in it.
- Whisk them properly. Now, add rest of the ingredients except for ghee in the eggs and whisk it.
- Take a non-stick frying pan and heat some ghee on it. Spread the ghee on the pan equally.
- Next, pour the egg mixture on to the heated pan and let it cook until the lower side is properly cooked.
- Flip and cook the other side too.
- Serve the Masala Omelette hot with the buttered toast and tomato ketchup.
Lunch Meal: Gujarati Kadhi
Gujarati kadhi is a sweet and sour yoghurt kadhi made without the besan fritters. It is a yoghurt-based gravy dish to which the chickpea flour or besan is added, tempered and then mixed with spices.
Gujarati Kadhi Recipe:
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
INGREDIENTS
- To make the kadhi
- 1 cup fresh curd (yoghurt)
- 2 to 2.5 cups of water
- 4 tbsp gram flour (besan)
- ½ tbsp ginger-green chilli paste
- 1 tbsp sugar or jaggery, or add as required
- Salt to taste
- Coriander leaves for garnishing
- 1 tbsp oil or ghee
- 1-inch cinnamon stick
- 2 cloves
- 1 sprig curry leaves
- 1 pinch asafoetida (hing)
- 2 broken red chillies, deseeded
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds (methi seeds)
INSTRUCTIONS
- Mix the chickpea flour/besan, green chilly-ginger paste, yoghurt, sugar and salt with some water.
- Beat it all together to make a smooth mixture.
- Heat oil or ghee in a pan and fry all the ingredients for tempering.
- Now, add the yoghurt-water mixture to it
- Let it come to a boil then simmer for about 5 minutes or more.
- Continue stirring in between so that no lumps are formed in the kadhi
- Garnish it with chopped coriander leaves and serve it hot with rice or Rotis.
Dinner Meal: Masala Khichdi
Masala Khichdi is spiced and made with mix vegetables, mung lentils, rice and spices. It is a perfect dish for either breakfast or dinner
Masala Khichdi Recipe:
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
INGREDIENTS
- ⅓ cup broken rice or regular rice
- ⅓ cup moong dal
- 1 tbsp ghee
- ½ tsp cumin seeds
- 1 tej patta (Indian bay leaf)
- ½ inch cinnamon
- 2 cloves
- 2 green cardamoms
- 1 medium onion chopped
- 1 teaspoon ginger garlic paste
- 1 small to medium tomato chopped
- 1 or 2 green chillies - chopped
- 1 to 1.25 cups mixed chopped vegetables
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 pinch asafoetida (hing)
- 2 cups of water
- a few chopped coriander leaves for garnish
- salt to taste
INSTRUCTIONS
- To prepare the ingredients
- Take a bowl and add the rice and moong dal in it. Rinse it with water for a couple of times. Then Drain and keep it aside.
- Alongside chop the vegetables and keep them aside.
- To make the masala khichdi
- Heat 1 tablespoon of ghee or oil in a pressure cooker.
- Now, add the garam masala powder, whole spices including 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, and 2 green cardamoms. Saute all the spices till they become fragrant.
- Add 1/3 cup of chopped onions and saute it till they turn golden in colour.
- Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
- Add 1/4 to 1/3 cup of chopped tomatoes and 1 to 2 chopped green chillies and saute for about a minute.
- Next, add 1 to 1.25 cups of the mixed chopped vegetables and the spices including 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and a pinch of asafoetida. Add 1/2 tsp red chilli powder more if you want it to be spicier
- Saute well. And add the rice and moong dal. Now, mix the rice and moong dal with the rest of the masala.
- Add 2 cups of water to it and salt as required.
- Let it Pressure cook for about 14 to 15 minutes. Remove the lid after the pressure settles down on its own.
- Serve the masala khichdi hot with a teaspoon of ghee and a side salad, raita, pickle or plain curd. Garnish it with some chopped coriander leaves.
