Covid-19 lockdown is every introverts’ wet dream, they say. Three weeks down, I working from home and life isn’t any different for me, I used to run the world from my bed avoiding people, I still do. What changed is that my hands feel like sandpaper now from all the washing. Also, cleaning has gotten a new dimension, “Not just clean, Monica clean.” What also changed is the crippling anxiety from within and the eerie silence of the Bangalore roads. It’s unusual and what bothers me is the non-consensual idea of me staying at home (Previously, it was my choice to stay at home and avoid people, universe didn’t have to shove it down on me!). Well, what can you do, “Tell them the paint is wet, and they have to touch it to be sure”. Forgive me, if I’m diluting the significance of this issue, like Chandler, “I make jokes when I am uncomfortable”. All jokes apart, I am worried about the current situation and honestly, cooking helps.
So, I would jot down two easy-peasy recipes for you to cook during your quarantine days and stock it up for the next day as well, so it saves the time (but what are you gonna do with all these time, anyway hehehe. sorry.)
First up, Vegetable Thukpa!
Ingredients:
- Veg Hakka Noodles (1/2 packet)
- Carrot – 2 nos.
- American Corn – 1 cup
- Beans – (4/5)
- Cauliflower – 6-7 florets
- Peas – 1 cup
- At this point I would like to tell you that you can use whatever vegetable you like.
- Garlic – (5 cloves finely chopped)
- Veg/Chicken Cube Stock (Use Dal water or Boiled water if not available. I used Maggi Chicken Stock Cubes)
- Tomato puree/Manchow Soup mix/Schezwan sauce (Listen girl, you do you alright)
- Butter
- Lemon Juice (2 tsp)
- Spring onions
- Ginger Garlic paste (2 tbsp)
- Salt and pepper as per taste
- Butter – 1 tbsp
Recipe:
- Heat refined oil and butter in a wok.
- Once hot, add the chopped garlic and saute it until golden brown.
- Add the ginger garlic paste and saute until the raw smell disappears.
- Add in all the vegetables and saute it until it’s lightly fried. The colour and the texture of the vegetables should not change.
- Now add in the Tomato puree/Manchow Soup mix (mix it with water and put in the pan)/Schezwan sauce and cook everything properly.
- Next add the noodles and mix everything in the pan. Be careful to not break the noodles.
- Add dal water/warm water to the pan, stock cube, salt and let it simmer for 10-15 mins until everything is nicely boiled and cooked.
- Give it a taste test and you’re good to go!
- Garnish with lemon juice and give it a hearty mix.
- Oh shit, how did I forget chopped coriander?
- Soup for the soul, baby.
Next up, Orange-Glazed Ginger Fish!
Ingredients:
- Orange – 1, juiced
- Big-sized lemon – 1 juiced
- Honey – 1 tbsp
- Garlic – (5-6 cloves)
- Ginger – 1.5 inch piece
- 4 piece of Basa fillets
- Butter – 4 cubes
- Spray oil/Refined oil
- Parsley (Dried/Fresh) – 3 tbsp
- Salt and pepper to taste
- Cornflour or Refined wheat – 1/2 cup
- Coriander to garnish
Recipe:
- Marinate the fish fillets with salt, pepper and parsley and lock the flavour in with spray oil. Keep it aside for 20 minutes.
- Before frying, coat the fishes with a thin layer of flour (I infused the flour coating with chilli powder, salt and mixed herbs; it’s optional) and pan-fry it with refined/olive oil or butter.
- Once fried, take it out and add the butter to the pan.
- Once hot, throw it the ginger & garlic (I like to call it the GG gansta) until it releases the nutty, burnt aroma.
- Add leftover maida to the pan and stir continuously to remove lumps.
- In a bowl, mix orange juice, lemon juice, salt and honey and put the mixture in the pan
- Stir everything very quickly, add the fish and coat the sauce uniformly. Remember not to take much time in this process as the juices tend to get bitter if overly cooked.
- Put in some water as per your desired consistency.
- Once it reaches a sauce-like consistency, add chop coriander and serve it hot.
If you liked this recipe and want to see more of this mother-daughter duo, don’t forget to reach out to us at rannabaati00@gmail.com and our Instagram Handle @rannabaati by Oliva Das. We look forward to your requests and feedback!
Ranna Baati 