The announcement of a 21-day lockdown across the Indian nation has set panic at a high. The first thought that comes to everyone's mind is whether they'll have enough to eat and drink during the quarantine, which is set to last for 3 weeks. It may seem like a lengthy period of time but we've got one less reason for you to stress about your food supplies. Elaborate multi-course meals may not be possible during the health crisis but you definitely won't starve. We've got 4 simple recipes for you to try during the Coronavirus quarantine which require ingredients that most homes have. With these, won't need to unnecessarily hoard supplies and most importantly, won't need to panic.
Few tablespoons of vegetable oil
3-4 chopped garlic pods
Condiments and spices to taste
2 cups of rice
3 cups of firm and leafy vegetables like spinach, carrots and capsicum, chopped
Cook rice as you would usually, drain the water and keep it aside to cool. In a deep bowl, heat the oil on a medium flame. When it begins to splutter, stir in garlic and make sure it doesn't burn. Add in spices like chilli flakes, oregano and soy sauce or sriracha. Let it simmer and break in the eggs. Scramble them with a fork. Add in the vegetables, stir and cover the pan to let them soften. Finally add the rice and necessary condiments like salt and pepper plus any more sauces that you require. Stir thoroughly so that it doesn't get lumpy and the sauce mixes evenly. Serve hot.
2 tablespoons oil
1 cup paneer
Half cup of each vegetable - tomatoes, cucumber, carrots, beetroots
1 cup of mixed beans
Coriander and spices to garnish
Heat oil on a pan with a medium flame. When it begins to sizzle, cut paneer to cubes and let it cook with the pan covered. Beetroots must be boiled, tomatoes and cucumbers can be eaten raw and carrots, steamed. Once they are ready, dice your vegetables to an even size. Beans can be of a single type or mixed. Boil them in a pan with water or pressure cook them to soften. Once the vegetables are cooked, paneer cubes are pan fried and beans are soft, assemble them in different sections of your plate. Garnish with salt, pepper, coriander and any other seasoning or sauce you like. Serve warm.
2 chicken breasts
Quarter cup breadcrumbs
Quarter cup grated cheese
3 tablespoons of butter, melted
Salt and pepper to taste
Seasoning and spices to taste
Beat the egg in a plate. Mix breadcrumbs, grated cheese, salt and pepper in a second plate. Dip each breast in the egg generously on both sides. Then dip it in the breadcrumb mixture. Place in a baking dish, sprinkle butter over and set it to grill for approximately 50 minutes at 170 degrees Celsius or until chicken is fully cooked inside. To check, remove from the pan and slice to check inside it.
1 portion of pasta, any variant
1 cup of grated cheese
Few tablespoons of butter
Half cup milk
3 pods of garlic, chopped
Salt and pepper
Cook pasta in boiling water, drain it, toss lightly with oil and keep aside to cool. In a pan, heat butter on a medium flame. When it simmers, add in garlic. Then add grated cheese, milk, salt and pepper and cook till it forms a creamy sauce. Add in pasta and stir it through. Serve hot.
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