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Day 16 of Lockdown: Quarantine go-to meal plan for you to cook at home

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.
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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

  1. 2 eggs
  2. 2 tbsp Onion Finely Chopped
  3. 1 tbsp Tomato Finely Chopped
  4. 1 tbsp Green Capsicum Finely Chopped
  5. 1/2 tsp Green Chilli Finely Chopped
  6. 1 tbsp Fresh Coriander Finely Chopped
  7. 1/8 tsp Turmeric Powder
  8. 1/4 tsp Red Chilli Powder
  9. 2 tbsp Milk
  10. Salt to taste
  11. 1 tsp Ghee

 INSTRUCTIONS

  1. Take a bowl and break the two eggs in it.
  2. Whisk them properly. Now, add rest of the ingredients except for ghee in the eggs and whisk it.
  3. Take a non-stick frying pan and heat some ghee on it. Spread the ghee on the pan equally.
  4. Next, pour the egg mixture on to the heated pan and let it cook until the lower side is properly cooked.
  5. Flip and cook the other side too.
  6. 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. 1 cup fresh curd (yoghurt)
  2. 2 to 2.5 cups of water
  3. 4 tbsp gram flour (besan)
  4. ½ tbsp ginger-green chilli paste
  5. 1 tbsp sugar or jaggery, or add as required
  6. Salt to taste
  7. Coriander leaves for garnishing
  8. 1 tbsp oil or ghee
  9. 1-inch cinnamon stick
  10. 2 cloves
  11. 1 sprig curry leaves
  12. 1 pinch asafoetida (hing)
  13. 2 broken red chillies, deseeded
  14. ½ tsp cumin seeds
  15. ½ tsp mustard seeds
  16. ¼ tsp fenugreek seeds (methi seeds)

 INSTRUCTIONS

  1. Mix the chickpea flour/besan, green chilly-ginger paste, yoghurt, sugar and salt with some water.
  2. Beat it all together to make a smooth mixture.
  3. Heat oil or ghee in a pan and fry all the ingredients for tempering.
  4. Now, add the yoghurt-water mixture to it
  5. Let it come to a boil then simmer for about 5 minutes or more.
  6. Continue stirring in between so that no lumps are formed in the kadhi
  7. 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

  1. ⅓ cup broken rice or regular rice
  2. ⅓ cup moong dal
  3. 1 tbsp ghee
  4. ½ tsp cumin seeds
  5. 1 tej patta (Indian bay leaf)
  6. ½ inch cinnamon
  7. 2 cloves
  8. 2 green cardamoms
  9. 1 medium onion chopped
  10. 1 teaspoon ginger garlic paste 
  11. 1 small to medium tomato chopped
  12. 1 or 2 green chillies - chopped
  13. 1 to 1.25 cups mixed chopped vegetables
  14. ¼ tsp turmeric powder
  15. ¼ tsp red chilli powder
  16. 1 pinch asafoetida (hing)
  17. 2 cups of water
  18. a few chopped coriander leaves for garnish
  19. salt to taste

 INSTRUCTIONS

 - To prepare the ingredients

  1. 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. 
  2. Alongside chop the vegetables and keep them aside.

 - To make the masala khichdi

  1. Heat 1 tablespoon of ghee or oil in a pressure cooker.
  2. 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.
  3. Add 1/3 cup of chopped onions and saute it till they turn golden in colour.
  4. Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
  5. Add 1/4 to 1/3 cup of chopped tomatoes and 1 to 2 chopped green chillies and saute for about a minute.
  6. 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
  7. Saute well. And add the rice and moong dal. Now, mix the rice and moong dal with the rest of the masala.
  8. Add 2 cups of water to it and salt as required.
  9. Let it Pressure cook for about 14 to 15 minutes. Remove the lid after the pressure settles down on its own.
  10. 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.


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