Work From Home Feast

"I usually don't have a lot of work from home because a lot of the times I have to go out and shoot but the few times I do I usually end up making a small Mediterranean feast for myself that doesn’t really require a lot of work".

- Sanskriti

In-house recipe developer, SNAP!N

 

WF Feast Recipes:

Daliya Pilaf:

 

Prep Time: 15 mins

Cooking time: 30 mins

Serving: 4

Ingredients:

For the Fried Almonds

  • 1tbsp ghee
  • 7-8 almonds

For the Daliya:

  • 1 tbsp ghee
  • 250g of Daliya
  • 1 tsp of salt
  • 4-5 raisins 
  • 600g of boiled water 

For the Tomato Sauce:

  • 2 tsp of olive oil or ghee
  • 2 medium onions, sliced
  • 4-5 garlic cloves, smashed
  • 2 tsp of salt
  • ½ tsp  ground pepper
  • 1tsp of SNAP!N Mixed Herbs
  • ½ tsp SNAP!N Cinnamon Powder
  • 1 tsp cumin powder
  • 1 tsp of coriander powder
  • 3-4 tomatoes chopped
  • 1 tbsp of ketchup

Optionally, you can use SNAP!N Mint to garnish at the end.

Method: 

  1. Take a medium size pan, over medium heat and add ghee. Add the almonds and fry it for 3-4 minutes. Set aside.
  2. In the same pan, add one more tbsp of ghee, roast daliya, raisins and salt over medium heat, for 3-4 minutes. Turn the gas off. Meanwhile in another pan boil 600ml of water. Add the water to the pan with daliya and cover it for 20 minutes. Set aside.
  3. Take a separate saucepan and add olive oil or ghee. Add the chopped onions and cook them till they are soft and caramelized. Add the garlic along with all the spices - SNAP!N Mixed Herbs, SNAP!N Cinnamon powder (optional), ground pepper, salt, cumin powder and coriander powder.
  4. Add the chopped tomatoes and ketchup. Stir till the tomatoes become soft. Add 50 ml water and cover the pan.
  5. Cook on low heat for 10 minutes. 
  6. Take the pan with daliya that had been set aside, it should be soft and fluffy now. Mix in the tomato sauce. Serve it on plate with fried onions, fresh parsley and SNAP!N Mint to garnish (optional).

 

Peri Peri Tossed Eggplant:

Prep Time: 10 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

  • 8-10 small round brinjals/eggplants
  • 1 tsp salt
  • 2 tbsp SNAP!N Piri Piri Mix
  • 1 tsp coriander powder
  • 2 tbsp oil

Method: 

  1. Cut the eggplants into half from the stem side, horizontally. Slice the white side of the eggplant diagonally, both from left to right (in a diamond pattern.)
  2. Mix the SNAP!N Piri Piri Mix with the coriander powder and salt in a small bowl. Take a spoon and rub the dry spice on all of the eggplants. 
  3. Take a medium sized saucepan and add oil. When the saucepan has heated up, add in all of the eggplants, cook for 6-7 minutes on each side.

 

Tzatziki:

Prep Time: 10 mins + 4hours

Cooking time: none

Serving: 4

Ingredients:

  • 500g hung curd
  • 2 english cucumbers grated
  • 4-5 crushed and minced garlic
  • 1 tsp salt and pepper
  • 1 tbsp SNAP!N Mixed Herbs
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice

Method: 

  1. Hang curd over a sieve that's on top of a bowl for 4 hours or overnight
  2. Grate cucumbers and garlic and mix it with the hung curd
  3. Add in salt, pepper, SNAP!N Mixed Herbs, olive oil and fresh lime juice.

 

Lemon Pickle:

Prep Time: 10 mins + leaving it overnight

Cooking time: none

Serving: 4

Ingredients:

  • 4 limes, halved and sliced
  • 2 tbsp of lime juice
  • 1 tsp SNAP!N Kashmiri Chilli Paprika
  • ¼ tsp cumin powder
  • ½ tsp turmeric
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 clove garlic crushed

Method: 

  1. Slice limes as thin as possible and add them to a glass jar that has been sterilized, add in all the spices, the clove of garlic and lime juice. Mix it well with a spoon and crush it a little if possible.
  2. Leave it overnight at room temperature and later in the fridge.
  3. This stays in the fridge for 2 weeks.

 

Ginger Lemonade:

Prep Time: 5 mins + 3-4 hours chill time

Cooking time: none

Serving: 2

Ingredients:

  • Juice of 2 lemons
  • 1/2 tbsp lemon zest
  • 50g sugar
  • 1 tbsp SNAP!N Ginger Powder
  • 200g hot water
  • 50g soda water
  • Ice cubes

Method: 

  1. Put the lemon juice and lemon zest in a jar with sugar and SNAP!N Ginger Powder. Pour in hot water into the jar and mix till the sugar is dissolved. 
  2. Cover the jar and let it rest in the fridge for 3-4 hours or till chilled.
  3. Now pour the mixture into a glass with some soda water and ice cubes.
  4. Garnish with lemon slices or mint.

Here's a quick recipe to use up the leftovers from the Work From Home Feast - Quick Naan Plate

Order all the SNAP!N ingredients mentioned above:


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