5 Simple Recipes for Lockdown

5 Simple Recipes for Lockdown

The quarantine period saw the inner chef of many come out in the open. People were experimenting with dishes and posting pictures online. If you are in London and missing some spicy Indian food, below are 5 simple Indian recipes that you can cook at home for yourself and your family. Indian Food Caterers in London Laguna restaurant has come up with simple and easy to make hardcore Indian recipes that can be easily made at home without a lot of fuss.

1) Dahi Bhindi – everyone loves Okra. This recipe can be made in your kitchen in 15 to 20 mins. Wash and keep the okra to dry. Cut the okra a little bit longer than the usual size. Cut some onions, long again. If you are a vegan you can use peanut curd, others can use the regular curd. Keep it aside. Fry the lady fingers and keep them aside. Take some oil separately and add the chopped onions, sauté until slightly brown. Add salt, turmeric powder, coriander powder, garam masala, now add the previous fried bhindi (okra), and give it a good mix. In proportion to the quantity of ladyfingers, add curds about 1 cup should be enough for 300 grams of okra. Mix well and cover the pan, allow it to cook for some time, serve hot. Your tangy, tasty, Indian, home cooked Dahi Bhindi is ready.

2) Mix vegetables curry: Heat oil in a pan and sauté onion and garlic. Add one tablespoon ginger garlic paste and spices. Spices include turmeric powder, chilli powder, bay leaf, salt, and garam masala. Add tomato puree and cook well. Once the spices are sautéed add a half cup curd and stir continuously. Now you can add vegetables like carrot, beans, cauliflower, and capsicum and mix well. Add half cup of water and cook for another 10 minutes. Turn off the flame and garnish it with coriander.

3) Veg Pulao: Wash the rice thoroughly and keep it aside. Heat oil in a cooker, add onions, spices and sauté. Add ginger garlic paste, green chillies, powdered spices and sauté for a minute. Add tomatoes and salt, cook until they are soft and mushy. You can add vegetables such as carrot, potato, peas and soya chunks. Sautee for 3-4 minutes, bring it to a boil and add rice, coriander, garam masala and give it a nice stir. Pressure cook for about 5-8 minutes or 2 whistles on medium flame. Serve hot with vegetable raita.

4) Upma: Take 1 tablespoon oil in a pan and add mustard seeds and onions. Meanwhile boil carrot and beans al dente in a separate bowl. Add chillies to the pan and fry on low flame. Add the boiled vegetables along with the broth to the pan. Add roasted semolina to the pan and some salt. Let it cook till semolina soaks the water and serve it by adding few drops of lemon juice.

5) Paneer Masala: Set a wok on medium heat, add oil, cumin seeds, onion, green chillies and cook until golden brown. Add a tablespoon of ginger garlic paste and spices (turmeric powder, chilli powder, garam masala, coriander powder) and cook for 2-3 minutes. Add tomato puree, salt, cashew paste, mix well and cook for another 4-5 minutes on low flame. Add curd and stir continuously till it releases the oil, add some water and bring it to boil. Add cottage cheese and cook for 4-5 minutes. Garnish it with coriander and serve with hot chapattis. Vegan’s can use the same recipe by simply replacing cottage cheese with tofu.