What is better than treating your parents’ with some wholesome feast prepared by you? This Parents’ Day ask your mom and dad to sit back and relax while you take over the kitchen! We at Nature’s Basket have brought to you some of the easiest yet delicious recipes to prepare on this special day.
- Quick Burrito Bowl
Ingredients:
- 1 cup uncooked rice
- 1 cup salsa, homemade
- 3 cups chopped Romaine lettuce
- 1 cup boiled corn
- 1 cup rajma, drained and rinsed
- 2 tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup sour cream
- 1 tablespoon chipotle paste
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/4 teaspoon salt, or more, to taste
Instructions:
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, salt and set aside
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro
- Serve immediately, drizzled with chipotle cream sauce and enjoy!
2. Paneer Chilli
Ingredients:
- 1.5 tablespoons sesame oil
- 1 tablespoon avocado
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 stalk celery finely chopped
- 1 green chilli sliced
- 1 medium red onion quartered and petals separated
- 1 green pepper cut into squares
- 3-4 tablespoons water
- Green onions chopped, for garnishing
- 3 tablespoons water
- 1 tablespoon cornstarch
- 250 grams paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- Water to make a free-flowing batter, little less than 1/2 cup
- Canola oil for frying
Instructions:
- In a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper. Cut paneer into cubes and set aside
- Add water to make a free-flowing batter, it should neither be thick nor thin
- Meanwhile, heat oil in a wok/Kadai on medium heat to deep fry the paneer
- Dip each paneer cube into the batter and then add them into the hot oil
- Fry until the paneer pieces get golden brown and crispy from both sides
- Now, drain the fried paneer on a paper towel
- Meanwhile, in a measuring jar or bowl, add soy sauce, rice vinegar, green chilli sauce, tomato ketchup and sugar
- Now, mix until all is well combined and set aside
- Also, mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside
- Heat sesame oil in the wok on high heat. Once the oil is hot, add the ginger, garlic, celery and green chilli. Saute for 1 minute
- Then add the quartered onion and peppers and cook for 2 minutes
- Make sure the veggies should remain crunchy by cooking it on a high heat
- Add in the prepared sauce and mix and lower the heat to medium
- Then add in the prepared cornstarch slurry. Mix well, the sauce will begin to thicken
- Add an additional 3 to 4 tablespoons water to make the sauce
- Stir in the fried paneer cubes. Toss to combine the paneer with the sauce
- Turn off heat and garnish with green onions
- Serve Chilli Paneer with noodles or rice!
If you are interested in more quick recipes like these? You can check out Why Don’t You Stir Fry
