So if you have found yourself bored for the next few weeks following the advice of officials for “social distancing” and “self-quarantining” and wondering what recipes to make during a quarantine? Don’t worry, here are a few recipes which makes your cooking more interesting and healthy. These recipes are rich in Vitamin C, protein and other nutrients. Most of the ingredients are immune boosters which helps you to fight against microorganisms and prevents flu.
1. SUPERFOOD MIX
INGREDIENTS:
Turmeric powder - 8 tbsp
Whole black pepper - 3 tbsp
Cumin seeds - 4 tbsp
Fennel seeds - 6 tbsp
Coriander seeds - 4 tbsp
Green cardamom seeds - 2 tbsp
Cloves - 1 tbsp
Cinnamon powder - 2 tbsp
Dry ginger powder - 2 tbsp
METHOD:
Warm up a heavy bottom pan on low heat.
Add the ingredients- black pepper, cumin seeds, fennel seeds, coriander seeds, cardamom, cloves & cinnamon powder to the pan and dry roast them until it gives nice aroma.
Turn off the heat and let them cool completely.
Once they are cooled completely, grind them into a fine powder.
Now add the other ingredients - Turmeric powder and Dry ginger powder to the mixture and mix them well.
Store it in an airtight container.
You can take ½ tsp of this powder and add them in your oatmeal/ green tea/ water/ warm milk.
You can also combine 1 tsp of this powder with jaggery and ghee and make them into small balls. (Note: Diabetic patients avoid taking jaggery)
2. GARLIC TAMBLI
SERVING SIZE: 2
INGREDIENTS:
Garlic - 6-7 cloves
Curd - 1 cup
Water - 2-3 tsp
Ghee - 1 tsp
Mustard seeds - ½ tsp
Jeera seeds - ½ tsp
Red chilli - 2 nos
Curry leaves - 3-4
Asafoetida - a pinch
Salt to taste
METHOD:
Whisk the curd adding 3 tsp of water along with salt to get uniform consistency. (Note: Use only fresh curd)
Cut the garlic into small pieces.
Heat the pan, add 1 tsp ghee, mustard seeds, cumin seeds, asafoetida, curry leaves,red chilli and garlic.
Fry them for a few seconds till the garlic turns golden brown in colour.
Transfer the seasonings to the curd.
Serve it with hot steamed rice.
3. SOYA KEBAB
SERVING SIZE: 4
INGREDIENTS:
Soya granules - 2 cups
Vinegar - 2 tbsp
Whole wheat/ multigrain bread slices (finely crumbled) - 4
Salt to taste
Garlic paste - 2 tsp
Green peas (boiled) - ½ cup
Black pepper (powdered) - ½ tsp
Onions (chopped) - ¼ cup
Green chillies - ¼ cup
Red chilli powder - 1 tsp
Oil for frying
METHOD:
Soak the soya granules in hot water for 30 mins and squeeze them.
Mix all the ingredients (except oil) well.
Grease your hands and take a small ball of this mixture and make them into cylindrical shape.
Refrigerate them for an hour.
Heat oil in a frying pan. Once the oil is heated, shallow fry these kebabs until it turns golden brown.
Serve hot.
4. STEAMED BAFAURI
SERVING SIZE: 4
INGREDIENTS:
Chana dal - 1.5 cups
Onion - 1
Garlic cloves - 5
Green chilli - 2
Ginger - 1 inch
Red chilli powder - 1 tsp
Ajwain - 1 tbsp
Baking soda - 1 tsp
Turmeric powder - 1 tsp
Chopped coriander leaves - ⅓ cup
Oil - 1 tbsp
Water as required
Salt as required
METHOD:
Soak chana dal for 3-4 hours. Drain the water and grind them to a smooth paste. Add little water if required.
Transfer this paste in a mixing bowl.
Then add green chillies, chopped onions, ginger, garlic, baking soda, turmeric powder, chilli powder, chopped coriander leaves, ajwain seeds and salt.
Then add oil and water, mix them well and prepare a thick batter.
Grease the steamer plate (idli cooker), pour a spoonful of batter into them and steam for 20-30 mins on medium flame.
Once it is done, open the steamer and de-mould the bafauri carefully.
Serve them with spicy green chutney.
5. AMLA JUICE
SERVING SIZE: 2
INGREDIENTS:
Amla - 3 (cut into small pieces)
Water - 1 ½ cups
Pepper - 1 pinch (crushed)
Ginger - ½ inch (finely chopped)
Salt - 1 pinch
Honey - 2 tbsp
METHOD:
Blend chopped amla and finely chopped ginger with water. Filter and discard the pulp.
Add pepper powder, salt and honey, stir well. (Note: Diabetic patients avoid honey)
Serve chill.
You can also add this along with your buttermilk.
6. DRUMSTICK LEAVES SOUP
SERVING SIZE: 5
INGREDIENTS:
Drumstick leaves (Murungai keerai) - 1 cup
Split moong dal - ⅓ cup
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Black pepper - 1 tsp
Cloves - 2 nos
Cardamom - 2 nos
Maratti moggu - 1 no
Kal pasi -1 inch
Onion (chopped) - ½ cup
Garlic - 6 cloves
Ginger - ½ inch
Green chillies - 2 nos
Water - 2 cups
Ghee/oil - 1 tbsp
Salt - ¾ tsp
METHOD:
Grind the leaves with a cup of water. Set aside.
Take a pressure pan and add in the cleaned and washed yellow moong dal. Add in the spices – cumin seeds, fennel seeds, black pepper, cloves, cardamom, maratti moggu (kapok buds) and kalpasi. Add in the roughly chopped onions, garlic, ginger and green chillies. Add in 2 cups of water and cook the dal in the cooker for 6 whistles.
Remove from heat and allow the whistle to settle naturally.
Strain the liquid.
Heat ghee / oil in pan and add strained liquid and Drumstick leaves paste to it. Add salt & water if required.
Add in freshly ground black pepper powder and bring it to a boil. Simmer for 3-4 minutes. Remove from heat and set aside.
Serve the soup hot.
7. STEAMED LENTIL DUMPLINGS
SERVING SIZE: 7 dumplings
INGREDIENTS:
Toor dal - ½ cup
Chana dal - ½ cup
Water - for soaking
Grated coconut - ½ cup
Coriander (finely chopped) - 2 tbsp
Curry leaves (finely chopped) - 1 tbsp
Ginger - 1 inch (finely chopped)
Green chilli - 2 (finely chopped)
Cumin - 1 tsp
Asafoetida - a pinch
Salt - ¾ tsp
METHOD:
In a bowl take ½ cup toor dal and ½ cup chana dal.
Add enough water and soak for 3 hours.
Drain off the dal and transfer to a mixer grinder. Blend them into coarse paste. (Note: Do not add any water)
Take a bowl and add this paste into it.
Add ½ cup grated coconut, 2 tbsp coriander leaves, 1 tbsp curry leaves, Ginger, chilli, cumin seeds, Asafoetida and salt to them and mix well.
Grease the hand with oil and take a ball of this mixture and form a cylindrical shape.
Place these dumplings in a steamer and allow it to steam for 15-20 mins or until the dumpling is cooked completely.
Serve this hot with chutney, podi or any side dish.
8. FOXTAIL MILLET TOMATO RICE
SERVING SIZE: 2
INGREDIENTS:
1/2 cup Foxtail Millet
2 Onion (sliced)
5 Tomatoes (chopped)
4 cloves Garlic
1 teaspoon Ginger (chopped)
2 Green Chillies
1 teaspoon Fennel seeds
1-1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon Turmeric powder
1 teaspoon Mustard seeds
1 sprig Curry leaves
1 tablespoon Cooking oil
Salt ( to taste)
METHOD:
Dry roast thinai in a kadai.Wash the thinai under running tap water, drain and transfer it to the pressure pan. Add around 2 cups of water, season with salt and pressure cook for 4 whistles
Now to prepare the tomato rice, heat oil in a pan, add mustard seeds, curry leaves. Roughly pound garlic cloves, ginger and fennel seeds using a pestle and mortar and add it to the pan, let it cook for a minute.
Add the sliced onions and saute until it turns translucent.
Now, add the tomatoes, green chillies, kashmiri red chilli, turmeric powder, season with salt and mix well. Let this tomato mixture cook for 10 mins until it turns soft and mushy.
Once the tomato mixture is cooked well and is thickened to a paste consistency, add in the cooked foxtail millets and gently toss everything together.
Close it with a lid, cook for 5 minutes and let the foxtail millet absorb all the tomato mixture flavour into it. Serve hot.
Try these recipes and let us know your valuable feedback.
"Stay Home, Stay Safe and Stay Healthy."