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Day 21 of Lockdown: Experiment with a variety of recipes during the lockdown

Day 21 of Lockdown: Experiment with a variety of recipes during the lockdown


With so much time in our hands because of the lockdown, we can try amazing dishes at home and experiment with new types of dishes and try the cuisines we've always wanted to. Here's a meal plan for you to cook if you are in a little creative mood these days

Breakfast Meal - French Toast

A french toast is a delicious breakfast dish that can be made with a lot of variations such as using different types of pieces of bread like white, whole wheat, cinnamon-raisin, Italian or French. Serve it hot with butter, margarine or maple syrup.

French Toast Recipe:

Preparation Time: 5 minutes

Cooking Time: 15 minutes

INGREDIENTS

  1. 6 thick slices of bread
  2. 2 eggs
  3. 2/3 cup of milk
  4. 1/4 tsp ground cinnamon
  5. 1/4 tsp ground nutmeg
  6. 1 tsp vanilla extract
  7. Salt to taste

INSTRUCTIONS

  1. Take a mixing bowl and add the eggs, milk, salt, the spices and vanilla extract to it. Beat these ingredients together.
  2. Heat the tawa on a high flame. Dip the slices of bread into the egg mixture, making sure that you soak both the sides. Place the bread slice in the pan, and cook both the sides until they turn golden. Done

Lunch Meal - Stuffed Capsicum (Bharwa)

Bharwa Shimla Mirch is a Punjabi style delicious dish. Capsicums (bharwa Shimla) is stuffed with spiced mashed potatoes.

Bharwa Shimla Mirch Recipe:

Preparation Time: 30 Minutes

Cooking Time: 25 Minutes

INGREDIENTS

  1. 4 to 5 Shimla Mirch (capsicum or green bell peppers)
  2. 4 to 5 potatoes
  3. ⅓ to ½ cup steamed or cooked peas
  4. 1 onion, finely chopped
  5. 1 green chilli, chopped
  6. ½ tsp cumin
  7. ¼ tsp turmeric powder
  8. ¼ tsp red chilli powder
  9. ½ tsp dry mango powder (amchur powder) or as required
  10. ¼ to ½ tsp garam masala powder
  11. 2 tap chopped coriander leaves
  12. 1 tbsp oil to saute the onions
  13. 1 or 1.5 tbsp oil to saute the capsicum
  14. Salt to taste

INSTRUCTIONS

- To make the stuffing

  1. Boil the potatoes until they are completely cooked and become tender. Peel the potatoes and grate them. Now Keep them aside.
  2. Remove the seeds of the capsicums and cut them from the top. Now, rinse them properly in water and pat dry with a towel. Keep them aside.
  3. Take a small pan and heat oil in it. Saute the cumin seeds and let them crackle. Now add the chopped onions to it.
  4. Saute the onions till they turn golden brown in colour. Now add the chopped green chillies to it.
  5. Stir and add the turmeric powder, red chilli powder, and asafoetida to it. Again, stir.
  6. Add the potatoes to it and mix well. Saute for about 2 minutes and add the garam masala powder, dry mango powder and salt.
  7. Stir it well and add the coriander leaves. Mix it and let this potato stuffing cool down.
  8. Now, stuff this potato mixture in the hollow capsicums with the help of a spoon or using your hand.
  9. If you are baking the capsicums, then you a brush to put oil on the outside of the capsicum, before stuffing them with the potato stuffing.
  10. Bake the stuffed capsicum in the microwave or the oven.

- To cook the stuffed capsicum in a pan

  1. Heat some oil in a pan or Kadai and put the stuffed capsicums in it.
  2. Cover it and let the stuffed capsicums cook on a low flame.
  3. Keep checking them once in a while after every 5 to 6 minutes. Change the sides of the stuffed capsicums so that it gets cooked evenly. Check it and turn its sides. Cover the pan.
  4. The capsicum will start to turn golden and wrinkled. Keep checking and changing its sides and then cover it till they are completely cooked. It may take about 25 minutes to cook on a low flame.
  5. Garnish with chopped coriander or mint leaves and serve with rotis, bread or as a side dish.

Dinner Meal - Matar mushroom

Matar Mushroom is a delicious vegetable dish made with peas and mushrooms in a spicy and creamy gravy.

Matar Mushroom Recipe:

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

INGREDIENTS

  1. 200 grams button mushrooms
  2. 2/3 or ¾ cup fresh or frozen peas
  3. 3 tomatoes, finely chopped
  4. 1 onion, finely chopped
  5. 1 green chilli, chopped
  6. ¼ or ½ tsp red chilli powder
  7. ½ tsp turmeric powder
  8. ¼ or ½ tsp garam masala powder
  9. 1 tsp coriander powder
  10. 1.5 tsp ginger-garlic paste or crushed ginger-garlic
  11. 2 cups water or as required
  12. 2 to 3 tbsp oil
  13. salt to taste

INSTRUCTIONS

  1. Heat oil in a Kadai. Add the finely chopped onions and saute it till they turn golden brown in colour.
  2. Then, add the crushed ginger-garlic or ginger-garlic paste. Saute it. Add the chopped tomatoes and the chopped green chillies.
  3. Stir well and add the spice powders including turmeric powder, red chilli powder and coriander powder.
  4. Stir again and saute till the oil starts leaving the sides of the masala.
  5. Next, add the chopped mushrooms and peas to this mixture.
  6. Stir it and saute for about 2 to 3 minutes. Then add some water and salt to it as per the requirement.
  7. If too much water is left even though the mushrooms and peas have been cooked, then simmer the curry to reduce the water. Let it simmer without the cover (or lid) for until you get the desired consistency.
  8. And if the water is too less, then add a little more water. Cook the peas and mushrooms properly. Cover the pan with a lid and let the peas cook until they are soft.
  9. Sprinkle some garam masala powder and stir well. Serve hot with rotis, naan or chapatis.

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