We are a nation of foodies! And we completely agree that we humans enjoy eating food prepared in unusual ways. Since Covid is a time when people become great chiefs themselves, this is extremely amazing. “Dil Ka Rasta Pet Se Hokr Jata Hai” (the path to the heart is through the stomach) is a lovely and heartfelt adage. We all know how bashful we can be when it comes to expressing our sentiments to others, and in such scenarios, “lip smacking food” is exactly what you need. If you’re looking for a unique way to impress someone with your culinary skills, we’ve got something special for you.
Here are some of recipes which will steal your loved ones heart:
Chicken & Veggie Stir-fry:
Depending on what you have in your fridge, you can alter either the protein or vegetables. The basic sauce has a flavour punch that will tie everything together, no matter what the dish is.
Recipes note: 1 tablespoon Add the chicken to the hot oil, season with salt and pepper, and fry until cooked through and browned. Take the cooked chicken out of the pan and set it aside.
Heat 1 tablespoon of oil in the same pan and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and continue to stir-fry until cooked. Set aside the cooked mushrooms and broccoli from the pan.
In a separate pan, heat 1 tablespoon of oil and sauté the garlic and ginger until aromatic. Stir in the other sauce ingredients until they are completely smooth.
This streamlined version of the Indian classic mixes chicken, tomato sauce, and a variety of aromatic spices and herbs in one pot, making cleanup a breeze.
Recipes note: Season the chicken breasts with salt, pepper, 1 teaspoon chilli powder, and 1 teaspoon turmeric in a large mixing basin. Allow to marinate for 15 minutes.
In a large pot over medium heat, melt 2 tablespoons butter. Remove the chicken from the pot after browning it.
In the same saucepan, melt the remaining 2 tablespoons butter, then add the onion, garam masala, remaining teaspoon chilli powder, cumin, ginger, garlic, cayenne, cinnamon, salt, and pepper. Cook until the mixture is aromatic. Bring the tomato sauce to a low simmer.
Return to a low simmer with the water and cream.
This vegan chickpea curry is packed with nutrition and made entirely with pantry ingredients. Toss in some fresh or frozen spinach for a pop of colour, and you’ve got yourself a meal.
Recipes note: In a deep pan over medium-high heat, melt the coconut oil.
Stir in the onions, tomatoes, salt, and pepper in the pan. Reduce heat to medium-low and simmer for 10 minutes, or until tomatoes have released their juices and onions have softened.
In a large mixing bowl, combine chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne pepper. Stir in the spinach, coconut milk, and flour once more. Bring the curry to a boil, then reduce to a low heat and continue to cook for 10 to 12 minutes.
Sweet potato chicken:
Consider this recipe a guide to preparing a warm curry in your slow cooker with whatever you have on hand. Along with the other ingredients, add sweet or white potatoes, chicken, pork, or lamb, and some green vegetables to your slow cooker, then serve with a grain or flatbread once it’s through cooking.
Recipe note: Add the ghee, diced onion, and garlic to a small pan over medium heat. Cook until the onions are transparent, about 5 minutes.
Add the chicken, sweet potatoes, red pepper, green beans, chicken broth, spices, salt, and pepper to the slow cooker with the sautéed onions and garlic. Cook for 6 hours on low.
Cook for another 30-60 minutes on low, or until heated, after adding the coconut milk. Season with salt to taste. Add more curry powder to taste if you want a stronger curry flavour.
Authentic flavour Naan:
You’ll want a piece of buttery garlic naan to scoop up your curries, dal, and soup.
Recipes note: Activate the yeast by soaking it in warm water for a few minutes. To do so, simply put the yeast packet, warm water, and a pinch of sugar in a mixing bowl. The yeast will aid in the puffing up of the bread.
Combine the milk and yoghurt in a mixing bowl. These are the last of your wet ingredients.
Combine all of the ingredients. Initially, you should merely stir until a dough forms. When stirring becomes harder, move the dough to your counter (sprinkle it with flour first so it doesn’t stick!) and knead it until it’s smooth.
Simply combine the garlic and butter in the microwave, brush on, and top with cilantro to make your homemade naan look like it came from a restaurant.