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Delicious One-Pot Meal Recipes for this Lockdown

Delicious One-Pot Meal Recipes for this Lockdown

Amidst all these pandemonium, our buoyant appetite needs to be gratified. With limited available resources, our hands are tied but our taste buds still alive. The need of the hour is to delve into nutritious recipes to boost our immune system as discussed in this amazing blog on boosting the immune system naturally. Lets shelter in some quick one pot recipes to get away with quarantine mood:

#Ven Pongal#

Ven pongal is a very easy to make comfort food popular in South India as a breakfast item. It is often served with sambhar, chutney and vada.

                                                                                    Source: Veg recipes of India

Ingredients 

  • Raw rice - 1 cup

  • Moong dal/pasi paruppu - 1/4 cup

  • Water - 5 cups

  • Salt - as needed

  • Ginger chopped - 1 tbsp

  • Asafoetida - 1 pinch

To temper

  • Ghee - 2 tbsp

  • Pepper - 1 tsp

  • Cumin seeds - 1 & 1/2 tsp

  • Curry leaves - 1 sprig

  • Asafoetida - 2 pinches

  • Cashews - 8 Split/ broken

Method:

  1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for a few seconds.

  2. Add 5 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.

  3. Temper with the items given under the table. First add ghee, when hot add pepper and let it start sputter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to the pongal and mix well.

#Rajma Pulao#

Rajma Pulao is a delicious one pot meal for vegetarians. The Indian Rajma pulao recipe or kidney beans pulao recipe is very simple and it makes a hearty comfort meal.

Ingredients

  • 250 g Red kidney beans/ Rajma

  • 200 g basmati rice

  • 2 Green chilli ?finely chopped

  • 2 tbsp ghee 

  • 100 g onion sliced

  • 150 g Tomatoes chopped

  • 150 g potato small cubes

  • Salt to taste

  • 1tsp Red chilli powder

  • 1/4 tsp turmeric powder

  • 1 tsp garam masala powder

  • 1 bay leaf

  • 2-3 cloves

  • 5-6 black peppercorns

  • 1 Star anise

  • 1/2 inch cinnamon

  • 1 mace flower

  • 1 cinnamon

  • 1 tsp cumin seeds

  • chopped coriander for garnish

Instructions

  1. Soak rajma /kidney beans for minimum 6-7 hrs. Discard the water in which rajma is soaked and pressure cook for 25 minutes.

  2. Wash and soak long grain basmati rice and keep it aside for 30 minutes.

  3. Now in a deep pan heat ghee, add cumin, bay leaf, mace, star anise, cloves, cinnamon, and bay leaf cook for a minute on low till spices become fragrant.

  4. Add grated ginger, sliced onion, and slit green chilies. Saute till onion start to turn pink.?

  5. Add finely chopped tomato, salt, red chili powder, garam masala powder and cook until tomato becomes mushy and pulpy.

  6. Add 1/4 cup of water and cook the masala for a minute and add cooked rajma in the pan. Stir to combine everything.

  7. Now add soaked and drained rice to the pan and gently mix everything.

  8. Add 350ml of water and cover to cook on medium-low heat for 12-15 minutes.

  9. After 15 minutes open the lid to a delicious aroma of perfectly cooked Rajma pulao.

  10. Fluff the rice gently and it is ready to serve.

  11. Enjoy it hot with a side of raita, pickle, and papad for a tasty and quick comfort meal.

#Moroccan vegetable stew#

 

 

Ingredients: 

  • 1 tbsp refined oil

  • 1 medium onion, peeled and finely sliced

  • 2 thin spring onions, trimmed and cut into thick slices

  • 2 large garlic cloves, peeled and finely sliced

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • ½ tsp dried chilli flakes

  • ¼ tsp ground cinnamon

  • 400g can of chopped tomatoes

  • 1 red pepper, deseeded and cut into chunks

  • 1 yellow pepper, deseeded and cut into chunks

  • 400g can of chickpeas, drained and rinsed

  • 100g dried split red lentils

  • 375g sweet potatoes, peeled and cut into chunks

  • juice 1 large orange plus peel, thickly sliced with a vegetable peeler

  • 50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped

  • ½ small pack coriander, roughly chopped, to serve

  • full-fat natural bio-yogurt, to serve (optional)

Method:

  1. Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.

  2. Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.

  3. Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

#Instant Bisi Bele Bath#

It is a very popular brunch/lunch recipe from Karnataka(South India). In Kannada, bisi means hot, bele means lentil and bath means rice.

It is a wholesome and nutrition packed one pot meal made with rice, lentils and mixed vegetables. It tastes amazing when served with Kara bhoondi ,potato chips or papad.

INGREDIENTS:

  • 1 Lemon Size Tamarind

  • ¾ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml

  • 1 Cup Raw Rice

  • 5 Cups Water

FOR BISIBELABATH SPICE POWDER

  • 2 tsp Urad Dal

  • 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)

  • 1 tbsp Coriander Seeds

  • ¼ tsp Fenugreek seeds

  • ¼ tsp Mustard seeds

  • 1 tsp Cumin Seeds

  • ½ tsp Fennel Seeds

  • 1 tsp Peppercorns

  • 8 Red Chili Adjust according to your spice level

  • 1" Cinnamon

  • 4 Cloves

  • 2 Cardamom

  • Few Curry Leaves

  • 2 tbsp Desiccated Coconut

OTHER SPICES

  • ¼ tsp Turmeric Powder

  • 2 tsp Salt

  • 1 tsp Jaggery

FOR TEMPERING

  • 3 tbsp Ghee

  • 1 tsp Mustard Seeds

  • 1 tsp Cumin Seeds

  • Few Curry leaves

  • a Pinch Asafoetida (Asafetida / Hing)

VEGETABLES

  • 1 Carrot Cubed

  • 10 Beans Chopped to 1" pieces

  • 2 Potato Cubed

  • ¼ Cup Green Peas

  • 1 Cup Baby Onion Peeled & washed

FOR GARNISHING

  • 2 tbsp Coriander Leaves

  • 1 tbsp Ghee

  • 1 tbsp Cashew Ghee roasted Cashews

INSTRUCTIONS

SOAKING TAMARIND

  • Soak tamarind in 1 cup warm water and extract juice and keep it aside

PREPARING BISIBELEBATH SPICE POWDER

  • Dry roast all ingredients given under "Bisibelabath Spice Powder" section and roast till the dal turns light brown

  • Cool the roasted ingredients and take in a mixer jar. Add dry coconut and grind everything to a fine powder. Keep this Bisibelebath Powder aside

START WITH TEMPERING

  • Switch on the Instant Pot in Sauté Mode. Heat ghee in the pot. Add mustard and cumin seeds and allow it to sputter.

  • Add Asafoetida and curry leaves and give a mix

ADDING VEGGIES & SPICE

  • Now add the baby onions and Sauté in ghee till translucent

  • Then add all the vegetables and give a good mix.

  • Now add the ground bisibelebath powder we prepared earlier and mix well

  • Time to add Tamarind juice. Stir everything. Add washed toor dal and rice to the instant pot and mix.

  • Finally add salt, turmeric powder, jaggery and 5 cups of water. Our Bisibelabath mixture is now ready to get cooked.

#Vegetable Yakhni Pulao#

Ingredients:

Spices to be powdered

  • 1 teaspoon Ajwain (Carom seeds)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Fennel seeds (Saunf)
  • 3 Cloves (Laung)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 2 inch Cinnamon Stick (Dalchini)
  • 2 to 3 Whole Black Peppercorns

For the Rice:

  • 2 cups Vegetable stock , or water
  • 2 cups Basmati rice
  • 1 Onion , finely chopped
  • 1 inch Ginger , grated
  • 4 cloves Garlic , grated
  • 2 Green Chillies , slit
  • 1 Bay leaf (tej patta)
  • 1 Carrot (Gajjar) , thinly sliced
  • 1 cup Cauliflower (gobi) , cut into florets
  • 1/2 cup Green beans (French Beans) , thinly sliced
  • 1/2 cup Green peas (Matar)
  • 1 cup Curd (Dahi / Yogurt) , whisked
  • 1/2 cup Mint Leaves (Pudina) , finely chopped
  • Salt , to taste
  • 4 tablespoon Ghee

For Garnishing:

  • 1/4 cup Caramelized onions

  • Mint Leaves (Pudina) , for garnish

  • 1 teaspoon Ghee

  • 1 tablespoon Cashew nuts

  • 1 tablespoon Raisins

Method:

  1. To begin making the Vegetable Yakhni Pulao Recipe, first roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat. This will take about 4 to 5 minutes.

  2. Once roasted, make a coarse powder and keep aside.

  3. Prepare the caramelized onions for garnish. Heat a pan with some oil. Add the thinly sliced onions and cook till it turns brown in colour. Keep it aside.

  4. In another small pan, add a tablespoon of ghee and roast the cashew nuts over medium heat until golden brown and crisp. Once golden brown, add the raisins and saute for a few minutes and turn off the heat. Keep this aside for garnish.

  5. The final step is to cook the rice with the stock and vegetables.

  6. In a large sauce pan over medium heat, add 3 tablespoons of ghee. Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas.

  7. Add the spice powder mix, the chopped vegetables and the rice. Stir for a few minutes until you can see the rice is well coated with the spices.

  8. After a few minutes, add the vegetable stock/water and the yogurt. Add the salt and the chopped mint leaves. Stir well to combine. Bring the Yakhni Pulao to a brisk boil.

  9. Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed. The rice should be of grainy texture.

  10. Once all the water is absorbed, turn off the heat. Allow the Yakhni Pulao to rest for 10 minutes before you can stir.

  11. After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice.

  12. Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves.

Hope these recipes will help you out to unlock the traumas of an unanticipated pandemic crisis. A simple and healthy gateway to relive your appetite during lockdown and boost your immunity.  Did you know that you can order all the veggies you need for these recipes in one single click. The Sabzi Ki Tokri Value Pack has more than 10 varieties of vegetables weighing 8 to 10kgs. It's on the Get Farm Fresh App. Check it out before you try out these recipes!