5 Easy and Quick Food Recipes to try during Lockdown


Indian moms have always groomed their daughters from early childhood that they had to had the capacity of cooking anything and everything from either scratch or leftovers while dancing and twirling around then the kitchen. Because without these kitchen skills, we might end up starving our Saasu-Ma’s and future in-law khandaan (voice from the devilish mind- that’s good right!!)

Well, no matter the situation, it is the core responsibility of the female of the house to feed members with delicious dishes. Redefining the traditions, my brother and I equally happen to inherit our mother’s kitchen skills and can spin the spatula present bring magic to the table.

Here we are sharing some recipes for surviving the Lockdown Crisis.

Even though we might have done panic shopping the stocked the pantry but for the worst to come, we must not waste any leftover food.

1)     Pizza Parantha


  • Wheat Flour (Atta) – 2 Cups
  • Water (as required)
  • Pinch of Salt
  • Oil – 1 tbsp
  • Grated Mozzarella cheese – 1 Cup
  • Chopped onion- 1 Pc (medium-sized)
  • Chopped Capsicum- 1 Pc (small size)
  • Pizza Sauce – 3-4 tbsp
  • Oregano -1 sachet (saved from pizza takeouts)
  • Chilli flakes- as per taste


  1. Add Atta and salt to a mixing bowl and start adding water slowly.
  2. Add two tbsp. of oil and knead the dough properly until it becomes soft.
  3. Set it aside and cover it with a cloth. In the meantime, chop the veggies.
  4. Dust some flour on the platform and make sure to sanitize it before.
  5. Divide the dough into 6 equal round balls. Take a ball and flatten it on the platform
  6. Dust some flour and begin to shape it into a round. Do not make it either thick or thin.
  7. Spread some pizza sauce on this Roti and layer the chopped veggies onto it.
  8. Take another flatten round roti and place it over the first and seal the edges properly.
  9. Preheat the Tawa beforehand and place the stuffed paratha on to it.
  10. Flip and cook both sides until golden brown spots appear.
  11. Optional step if you are a cheese lover and want some more cheese, Pour it over to one side and lower the flame to let it melt.
  12. Sprinkle some Oregano and flakes and viola!! Pizza Parantha is already.

2)     Frankie/ Roti Burrito  



  • Oil- 2tbsp
  • Green chili and Ginger Garlic Paste- 1 tbsp
  • Chopped Capsicum- ¼ cup
  • Chopped Cabbage- ¼ cup
  • Chopped Onion- ½ cup
  • Salt as per taste
  • Red Chilli Powder- ½ tbsp
  • Turmeric Powder – ¼ tbsp
  • Coriander Powder- ½ tbsp
  • Garam Masala- ¼ tbsp
  • Aamchoor Dry Mango Powder- ½ tbsp
  • Boiled Potatoes – 3 Pcs

(Frankie Masala)

  • Red Chilli Powder- 1½ tbsp
  • Coriander Powder- 2 tbsp
  • Dry Mango Powder- 1½ tbsp
  • Garam Masala- ½ tbsp
  • Cumin Powder- 1½ tbsp

(Frankie Spread)

  • Veg Mayonnaise- 3 tbsp
  • Tomato Ketchup- 2 tbsp
  • Schezwan Sauce- 1½ tbsp
  • Red Chilli Sauce- ½ tbsp

Preparing Stuffing

  1. Take a Pan and add oil. Heat the oil and add ginger garlic green chili paste and saute till raw aroma disappeared.
  2. Add Chopped Veggies and Cook it for 3-4 minutes.
  3. Add dry spices listed above (Red Chilli Powder- ½ tbsp, Turmeric Powder – ¼ tbsp, Coriander Powder- ½ tbsp, Garam Masala- ¼ tbsp, Aamchoor Dry Mango Powder- ½ tbsp.) And cook for 2 minutes.
  4. Mash the boiled potatoes in a mixer or manually and add mashed potatoes to the pan.
  5. Your stuffing is ready. Cool it down till room temperature.
  6. Preparing Frankie Masala
  7. Mix all the spices and Frankie Masala is ready.
  8. Preparing Spread
  9. Mix all the sauces in the bowl and Frankie Spread is done.

Final Take

  1. Roast the Leftover Roti for one minute on the Tawa.
  2. Gently spread the creamy saucy spread you prepared on the roti.
  3. Add 2 tbsp of stuffing on it.
  4. Sprinkle some chopped Scallions (green onion) and grated cheese on it. And a pinch of Frankie masala.
  5. Fold gently like a roll. And wrap paper on the downside.
  6. serve with tomato ketchup.

3)     Scrambled Egg/Paneer Fried Rice

For the vegetarian, you can use Paneer cubes instead of scrambled eggs using all the same steps.

The secret to the awesome and super delicious fried rice is the white Makhan (butter) at the beginning and a good amount of soy sauce at last. Trust me, these two bring some next level satisfaction to me.


  • Leftover Cooked, chilled rice (if you opt for cooking fresh rice, keep it aside for at least 45 minutes, because freshly cooked hot rice doesn’t work well.)
  • Eggs
  • Chopped Carrots- 2/3 cup
  • Chopped Onion-
  • green onions
  • Frozen peas- 1/2 cup
  • Ginger Garlic Paste
  • Soy sauce
  • Oyster sauce(optional)
  • sesame oil (optional)
  • Butter


  1. Roasting Paneer: Using the small amount of butter in a pan, add Paneer cubes and flip them when slightly golden brown on both sides. Transfer them to the plate and set them aside.
  2. Scrambling eggs: Using a small cube of butter, scramble some eggs in a large sauté pan, And stirring it continuously to avoid getting them burned on lower flame. Transfer them to the plate and set them aside.
  3. Sauté your veggies and garlic: In the same pan, add little oil or butter. Add the ginger-garlic paste. Add the chopped veggies and sauté them on the lower flame until soft and cooked through. (If not using frozen peas and a baby carrot, you can always boil the carrot and peas separately to lower the cooking time.)
  4. Stir fry rice: Witch to higher flame and Scooch the veggies over to one side of the pan,  and add butter in the other half, and toss the chilled rice, soy sauce, and oyster sauce (if using). 
  5. Stir, Stir and Stir: Stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
  6. Remove pan from heat.
  7. Garnish with the finely sliced green onions, sesame oil, and Roasted Paneer or scrambled eggs.
  8. Add seasonings if required and more soy sauce.
  9. Serve!  Nice and warm!

4)     Maggi Pakodas


  • Maggi- 1 pack
  • Bread crumbs-1/2 cup
  • Onion- 1/2 chopped
  • Salt- to taste
  • Green chili- 1 chopped
  • Cumin powder-1/4 teaspoon
  • Vegetable oil- for deep frying
  • Water- for boiling the Maggi


  1. Take a saucepan, add water and a Salt to taste to the water and boil the Maggi in it.
  2. Strain the boiled Maggi into separate bowl.
  3. Take a mixing bowl and add Bread crumbs, boiled Maggi, chopped onions, Chopped green chili, Cumin powder, and a very little salt this time along with the sachet of Maggi masala
  4. Mix the ingredients well and make small balls out of it.
  5. Take Sooji (Semonila) in a small bowl ( or you can use Raw Maggi crumbs as well)
  6. Coat the balls with either sooji or Raw Maggi crumbs
  7. Heat the oil in the pan and deep fry the pakodas until golden brown
  8. Serve hot with tomato ketchup and Mint sauce.

5) Masala Sweet Corn


  • Frozen boiled sweet corns- 2 cups
  • Butter- 1tbsp
  • lemon juice- 1 tbsp (usually half a lemon)
  • chili flakes- 1/2tsp
  • black pepper- 1/2tsp
  • garam masala- just a pinch
  • Salt to taste


  1. Soak the frozen corns in water for 30 sec to let the ice melt.
  2. Add butter to the pan and let it melt on the lower flame.
  3. Add sweet corn along with chili flakes, black pepper, garam masala, and salt and continue cooking on a lower flame for about just a minute.
  4. Sprinkle lemon juice over it and mix all the ingredients well.
  5. Remove it from flame and serve Hot.

Hope that this helps in this tough situation. I anticipate the end to the corona virus pandemic and am longing to get back to the days of walking through crowded grocery stores, busy streets, and feeling the fresh air and sunlight hit my skin. I wish all of you good luck to persevere in this situation and get past this.


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