1. Chicken Biryani
Comedy shows are cancelled, theatres are shut, pubs are closed, offices have asked employees to WFH. Now, we have plenty of time to do housework. Remember how we cribbed about it before? So now when we’re forced to stay inside, we’re running out of things to do! How about treating yourself with some delicious desserts and main courses? It is a different kind of bliss to eat heavenly food. So, what are we waiting for? Let’s begin! Here are 10 recipes of heavenly dishes that you might like to try during this quarantine.
Don’t tell us that you don’t drool at the smell of Biryani. We all do. Here’s a fantastic recipe for Chicken Biryani:
Ingredients : Boneless chicken 600 grams, Basmati rice 1 1/2 cups, Oil 3 tablespoons, Cinnamon 1 inch stick, Bay leaves 2, Cloves 5-6, Cumin seeds 1 teaspoon, Green cardamoms 3-4, Onions sliced 2 medium, Green chillies slit 3, Turmeric powder 1/4 teaspoon, Tomatoes chopped 2 medium, Salt to taste, Ginger paste 3/4 teaspoon, Garlic paste 3/4 teaspoon, Red chilli powder 1/2 teaspoon, Thick yogurt 1 cup, Onions sliced and fried 3 medium, Garam masala powder 1/2 teaspoon, Ginger cut into thin strips 1 inch piece, Fresh mint leaves torn, Fresh coriander leaves torn, Milk 1/2 cup, Rose water a few drops, Eggs boiled and sliced 4
- Cut the chicken into one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms, and sauté for half a minute.
- Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder, and yogurt. Mix well.
- Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves, and coriander leaves. Sprinkle milk, rose water, and remaining browned onions.
- Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.
Watch Sanjeev Kapoor prepare chicken biryani here:
2. Matar Kachori
Just the words ‘Matar Kachori‘ make us remember home. Read the recipe below:
Ingredients: Green peas boiled 1 cup, Whole wheat flour (atta) 2 cups, Salt to taste, Oil for deep-frying and greasing + 1 teaspoon, Cumin seeds 1 teaspoon, Fennel seeds (saunf) ½ teaspoon, Onion chopped 1 medium, Turmeric powder ¼ teaspoon, Cumin powder 1 teaspoon, Coriander powder 1½ teaspoons, Garam masala powder 1½ teaspoons, Green chilli chopped 1
- Combine flour and salt in a bowl. Add sufficient water and knead into a stiff dough. Set aside.
- To make stuffing, heat 1 teaspoon oil in a non-stick pan. Add cumin seeds and fennel seeds and sauté for a minute.
- Add onion and sauté till it turns translucent. Add salt, mix and sauté .
- Add green peas, turmeric powder, cumin powder, coriander powder, garam masala powder, and green chilli. Mix and cook for 2 minutes.
- Add salt and toss to mix. Cook for 5 minutes. Transfer stuffing into a bowl, cool and grind into a coarse mixture. Transfer in the same bowl.
- Divide dough into equal portions and shape them into small balls.
- Heat sufficient oil in a kadai.
- Grease the portions with oil and roll out into medium size discs. Place spoonful of stuffing in the centre and seal into balls. Roll out into a kachori.
- Deep-fry kachoris in hot oil till golden. Drain on absorbent paper.
Watch Sanjeev Kapoor prepare Matar Kachori here:
3. Takatak Masala Dosa
Masala Dosa is an authentic, world-famous South Indian dish. Here’s the recipe of Masala Dosa with a twist:
Ingrediates: Dosa batter 4 cups, Potato sabzi 1 1/2 cups, Onions chopped 2 large, Tomatoes chopped 2 large, Red chilli powder 1 teaspoon, Chaat masala 1 1/2 teaspoons, Oil to shallow fry, Butter 4 tablespoons, FOR CHUTNEY: Roasted chana dal (dalia) 1/2 cup, Garlic 7-8 cloves, Whole dry red chillies 5-6, Lemon juice 1 tablespoon, Salt to taste, Roasted cumin powder 1/2 teaspoon.
- Grind all the ingredients of the red chutney.
- Heat and season a dosa tawa. Place a small ladleful of dosa batter on the tawa and spread evenly to make a small sized dosa.
- Drizzle half a teaspoon of oil around the dosa and cook on low heat for half a minute.
- Spread red chutney all over the dosa.
- Sprinkle some onions, tomatoes, red chilli powder, and chaat masala.
- Over these place some potato sabzi.
- Press everything gently till everything is lightly mashed.
- Spread it all over the dosa.
- Gently fold over one side and drizzle some oil all around so that the underside turns golden and crisp.
- Flip over and fry till the other side too turns golden and crisp.
- Cut into triangular pieces and serve hot.
Watch Sanjeev Kapoor prepare Masala Dosa:
4. Lucknowi Bharwan Aloo
Why is it that when you are stuck at “what should I cook today?” the answer always ends up being “aloo”? Here’s a go-to recipe for those days–Lucknowi Bharwan Aloo:
Ingredients- Potatoes 25-30 medium, Cottage cheese, Oil 2 tablespoon, Paneer (cottage cheese) grated 100 grams, Green chillies seeded and chopped 4-5, Cashew nuts chopped 10-15, Raisins 10, Salt to taste, Ginger chopped 1 inch piece, Dry mango powder (amchur) 1/2 teaspoon, Fennel seeds (saunf) 1 teaspoon, Cumin seeds 1 teaspoon, Asafoetida a pinch, Onions grated 2 medium, Ginger paste 2 teaspoons, Turmeric powder 1/2 teaspoon, Tomato puree 2 cups, Fresh coriander leaves chopped 1 small bunch, Jaggery (gur) 1/2 cup, Fresh cream 2 tablespoon.
- Peel and halve the potatoes. Using a spoon scoop out the centres of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden.
- Drain and set aside on an absorbent paper.
- Take cottage cheese in a bowl. Add green chillies, cashewnuts, raisins, salt, ginger, dry ginger powder, and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside.
- For the gravy heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle. Add asafoetida and the pounded spices to the oil and sauté till fragrant. Add grated onions and sauté till golden. Add a little water.
- Gently lower the stuffed potato shells. Add cream. Cover, reduce heat, and cook for fifteen minutes. Do not stir, just shake the pan lightly occasionally.
- Serve hot.
Watch Sanjeev Kapoor prepare Lucknowi Bharwan aloo here:
5. Gajar Ka Halwa
Enough about the main course. Now, let’s concentrate wholly on Gajar ka Halwa aka India’s favourite dessert. Here’s the recipe:
Ingredients: Carrots 8-10 medium, Ghee 3 tablespoons, Green cardamom powder 1/4 teaspoon, Sugar 3/4 cup, Almonds sliced 5-6, Cashewnuts 5-6, Raisins 10-15, Khoya/mawa grated 1 cup, Pistachios chopped 5-6 cups
- Place the grated carrots in a microwave-proof bowl. Add ghee and mix. Add green cardamom powder and mix. Cook in the microwave on HIGH for five minutes.
- Add sugar and mix. Cook in the microwave on HIGH for two minutes.
- Add almonds, cashewnuts, raisins, and khoya (keeping aside some khoya for garnish) and mix.
- Cook in the microwave for two to two and a half minutes.
- Garnish with the reserved khoya and pistachios and serve hot or cold.
Watch Sanjeev Kapoor prepare Gajar ka Halwa:
6. Angoori Paneer Tikka
Angoori Paneer Kabab is one of the most delicious vegetarian dishes we’ve ever tasted. Here’s the recipe:
Ingredients: Cottage cheese 400 grams, Black grapes 2 tablespoons, Black grapes chopped 1 cup, Oil 1 tablespoon, Salt to taste, Black salt (kala namak) to taste, Gram flour (besan) 2 tablespoons, White pepper powder 1/2 teaspoon, Dry mango powder (amchur) 1/2 teaspoon, Saffron (kesar) a few strands, Milk 2 tablespoons, Fresh cream 1 cup, Jaggery (gur) grated 1 cup, Lemon juice 1 tablespoon, Chaat masala 2 tablespoons, Green capsicum 1 inch pieces seeded 2 large, Tomatoes 1 inch pieces seeded 2 large.
- Cut paneer into half centimeter slices.
- Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft.
- For marinade take besan in a bowl. Add salt, pepper powder, amchur, and mix. Add saffron dissolved in milk, fresh cream, and mix well.
- Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
- Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices.
- Cut these paneer sandwiches into one inch squares. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly, prepare the other skewers.
- Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
- Alternatively, you can cook them in an oven. Preheat the oven to 200°C, place the skewers on a greased tray or on a rack, and grill till golden from all sides.
- Serve hot with the remaining grape chutney.
Watch Sanjeev Kapoor prepare Angoori Paneer Tikka:
7. Amritsari Aloo Kulcha
Food from Punjab = yum. There is no one who can say no to Amritsari Kulcha. Here’s the recipe:
Ingredients: Refined flour 4 cups, Potatoes boiled and grated 2 medium, Baking powder 1/2 teaspoon, Soda bicarbonate 1/4 teaspoon, Salt to taste + teaspoon, Yogurt 1 tablespoon, Egg 1/2, Milk 1 cup, Sugar 1 teaspoon, Oil 1 tablespoon, Butter 4 tablespoons, Onion 1/2 medium, Green chillies chopped 2, Red chilli powder 1/2 tablespoon, Cumin powder 1 tablespoon, Pomegranate seeds (anardana) 1 teaspoon, Fresh coriander leaves chopped 2 tablespoons.
- Sieve flour with baking powder, soda bicarbonate, and salt. Add yogurt, egg, milk, sugar, and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further.
- Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions.
- Sieve refined flour with salt.
- Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes.
- Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls. Cover with the damp cloth and rest for another ten minutes.
- For the stuffing, mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder, anardana and coriander leaves. Mix with hands.
- Divide the potato mixture into eight equal portions and keep aside.Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball.
- Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc.
- Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha.
- Place the cooker over the flame upside down so that the open end is towards the flame.
- Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately.
Watch Sanjeev Kapoor preparing Amritsari Aloo Kulcha:
8. Mooli Paratha
Mooli Paratha is a go-to recipe to cook and easy to make too. Here’s the recipe:
Ingredients: Radish white peeled and grated 2 medium, Whole wheat flour (atta) 1 1/2 cups, Salt to taste, Oil 2 teaspoons, Carom seeds (ajwain) 1 teaspoon, Green chilli chopped 1 teaspoon, Fresh coriander leaves chopped 1 tablespoon, Red chilli powder 1 teaspoon, Ghee for roasting.
- Take radish in a bowl. Add salt, mix, and set aside for 10-15 minutes. Squeeze out the excess water and transfer the radish to another bowl.
- To the radish water, add wheat flour, salt, oil, some water, and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.
- To make stuffing, combine carom seeds, green chillies, chopped coriander, salt and chilli powder in the bowl with grated radish and mix well.
- Divide the dough into equal portions. Roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll out into thick paranthas.
- Heat a non-stick tawa. Place the prepared paranthas on it and roast, basting with ghee till evenly done from both sides.
- Serve hot.
Watch Sanjeev Kapoor prepare Mooli Paratha:
9. Stuffed Omelette
You should always stock your fridge with at least a dozen eggs. Why? Handiest food to have around! Kids are hungry? Make some eggs. No good snack ideas? Eat an egg! Here’s the recipe for a delicious stuffed omelette:
Ingredients: Eggs 3, Oil 2 tablespoons, Spring onions sliced 2. For Stuffing: Oil 2 tablespoons, Garlic chopped 10-12 cloves, Ginger chopped 1 inch piece, Green capsicum cut into thin strips 1/2 medium, Yellow capsicum cut into thin strips 1/2 medium, Red capsicum cut into thin strips 1/2 medium, Sprouted Green gram 3 tablespoons, Salt to taste.
- Slice spring onions and the greens. Heat oil in pan, add spring onions and the greens, garlic, ginger, green capsicum, yellow capsicum, red capsicums, sprouted moong and salt.
- Toss and cook for a minute. Set aside. Break three eggs into a bowl and whisk with salt and a little water.
- Heat a little oil in a pan. Pour some egg mixture and rotate the pan so that it spreads evenly all around.
- Cook till the underside is done and the edges begin to loosen. Remove the omelette onto a work top, place some of the stuffing on one side and roll.
- Similarly make the other omelettes. Cut each omelette into half and serve. If you wish, you can roll them in aluminium foil and serve.
Watch Sanjeev Kapoor prepare stuffed omelette:
10. Paneer Capsicum Pakora
Cottage Cheese 250 grams, Green Capsicum 2 teaspoons, Fresh coriander leaves bunch 1 medium, Fresh mint leaves bunch 1 medium, Green chillies 3-4, Lemon juice 1 tablespoon, Salt to taste, Oil to deep fry. For batter: Ginger 1/2 inch piece, Garlic 2 cloves, Green chillies 2, Gram flour (besan) 1 cup, Cornflour/ corn starch 3 tablespoons, Baking powder 1/2 teaspoon, Turmeric powder 1/4 teaspoon, Whole dry red chillies crushed 1-2, Lemon juice 1 tablespoon, Oil 1 tablespoon, Salt to taste. Garnish: Chaat masala 2 teaspoons , Red chilli powder 1 teaspoon
- Cut the paneer into one inch squares. Halve and de-seed the capsicums and cut them into one inch squares. Roughly chop coriander leaves, mint leaves, green chillies, ginger and garlic. Grind together coriander leaves, mint leaves, four green chillies to a fine paste.
- Add lemon juice and salt to taste. Separately grind together ginger, garlic and two green chillies to a fine paste for the batter. In a bow,l mix besan, cornflour, baking powder, turmeric powder, crushed red chillies, ginger-garlic-green chilli paste and salt. Add lemon juice and oil and mix. Add a little water to make a thick batter. Spread the green chutney on either side of the paneer squares.
- Stick capsicum squares on both sides of the paneer square. In a bowl, mix chaat masala and red chilli powder. Heat sufficient oil in a kadai. Dip the sandwiched paneer pieces in the batter and deep fry till golden. Drain the pakoras on absorbent paper. Cut into two halves. Place on a serving plate. Sprinkle the dry masala and serve hot.
Watch Sanjeev Kapoor prepare Paneer Capsicum Pakora:
These are the top 10 recipes you can enjoy while being shut-in at home. They are easy to cook and delicious to taste. Let us know about your experiments in the kitchen in the comments section below.