Coronavirus lockdown: 5 recipes with commonly available items

Ambika Shaligram
Sunday, 29 March 2020

Lock, stock and barrel: You can continue to turn out meals for the family while the process of delivering essential supplies is being eased up. We tell you how.

Food makes the world go round, especially in these times, when your world is confined to the four walls of your home. In the wake of coronavirus pandemic,
the country is under lockdown for 21 days. While those who could afford to, have stocked up their kitchens with essentials, in case, in the days to come,
there comes a time when you have to rustle up your meals – breakfast, lunch/dinner and snack time included – with the ingredients you have stored in
your fridge and containers.

So, here are some recipes that you can try with commonly available items like potatoes, onions, lemons, coconut, egg and flour.
Oat pancakes

  • Oats…2 katori
  • Bananas (ripe)…2
  • Dryfruits powder… 2 tbsp
  • Honey (optional)…1 tsp
  •  Baking powder…1 tsp
  • Milk…1 katori
  •  Salt…to taste


  •  Blend oats in a blender
  • Add the mashed bananas to the powdered oats
  • Add honey, dry fruit powder, salt and baking powder to it. Add milk, little by  little, to the mixture. It should be of batter consistency  
  • Grease the pan with butter. Ladle it onto it, spread the batter. Cover it
  • Flip it when one side turns brown
  • You can serve these with chocolate sauce, jam or peanut butter
  • (You can add egg to make it more fluffy; or include one bowl of ragi as a substitute to oats or refined flour)

--Rajashree Marathe, German language translator

Aloo Chaat

  •  Potatoes (big)….2
  • Onion (small)…1
  •  Oil…4 tbsp
  • Chutneys…1 tsp
  •  Red chillie powder…1 tsp
  •  Lemon juice….1 tsp
  • Coriander leaves (finely chopped)…1 tbsp
  •  Chaat masala…to sprinkle
  •  Salt…to taste


  • First peel the potatoes, wash and then cut them into equal pieces
  • Deep fry the potatoes till they turn crisp golden brown
  • Take a bowl, add the fried potatoes. Add chopped onion, green chutney, sweet chutney, chaat masala, salt and red chillie powder
  •  Mix well and add lemon juice for tangy flavour
  • Garnish it with coriander leaves. You can add chopped green chillies also

--Darshana Choudhary, Homemaker

Naral Batatawadi

  • Dessicated coconut… 3 katoris
  • Sugar….1 ½ karori
  • Cinnamon powder…. 1 tsp
  • Potato (boiled)….1
  • Butter….to grease


  • Cook the coconut and sugar together in a pan
  •  Add shredded potato to the mix
  • Once the corners of the mixture lift, turn off the flame. Add cinnamon powder to it
  • Grease the plate with butter and spread the mixture over it. Cut the mixture into square or diamond shapes. Garnish it with almonds (optional)

 --Madhavi Joglekar, Homemaker
Lemon Rice

  • Cooked Rice….2 cups
  • Oil….2 tbsp
  • Peanuts (optional)…2 tbsp
  • Cashewnuts (optional)…6
  • Asafoetida…A pinch
  • Mustard seeds..1tsp
  • Urad Dal…1 tsp
  • Chana Dal….1/2 tbsp
  • Curry Leaves…7-8
  • Dry Red Chillies (broken into pieces)… 1-2
  • Green Chillies (cut lengthwise)… 1-2
  • Coriander Leaves (finely chopped)…2 tbsp
  • Turmeric Powder…1/4 tsp
  • Lemon Juice…1½ tbsp.
  • Salt to taste


  • Heat 1 spoon of oil in a pan and fry the peanuts and cashews in it. Once the cashews turn light golden brown in colour, remove them and keep aside
  • Add remaining oil in the same pan. To it, add mustard seeds; when they start to crackle, add urad and chana dal. Saute until they turn light golden brown
  • Then add the chillies and curry leaves. Saute for 10 seconds
  •  Add turmeric and asafoetida. Put required amount of salt
  • Mix well and cook on low flame for 1-2 minutes. Add the cooked ingredients to the rice; you can also use leftover rice for this. Mix well
  • Turn off the flame and add the lemon juice and chopped coriander. Mix well

--Priya Seshadri, Banker

Egg Parotta

  • Refined flour…250 gm
  • Egg..1 no
  • Oil….100 ml
  • Soda bicarb: 1 pinch
  •  Salt…As per taste


  • Sieve flour, add beaten egg, salt, soda bicarb and sufficient water to make a medium soft dough. Rest the dough for half an hour
  •  Divide the dough into equal portions. Apply oil generously on each portion because it will dry up quickly. Rest for half an hour more
  •  Now take one portion, apply oil on the counter and flatten it out thinly while making sure that it is not too thin in the centre
  • Stretch the portion into a paper thin layer. Beat it on the kitchen counter to make it thin. Or you can stretch it with rolling pin. Remember to apply Sufficient oil to the counter and then start rolling
  • Once it’s a thin layer, start making pleats like you do for a paper fan. Next, shape it into a spiral. Tuck the end in the centre
  •  Follow the above process for the remaining balls. Apply more oil and rest them for another half an hour
  • Using oil, flatten out the parottas into nice circles. Don’t make them too thin as you want the layers to form later
  • Roast on a hot tawa till slightly brownish on both the sides
  • Once done, press the parotta with your palms, from both sides to the centre, to separate the layers
  • Serve hot with any thick gravy

--Shravanti Yadav, Culinary Arts student, Sheila Raheja Institute of Hotel Management

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