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  • seniorcoordinator

Lockdown Recipes 2021

The current lockdown has got many of us making peace with the kitchen and trying new recipes. Here are some simple hacks for you, with recipes that need minimal effort and fewer groceries.


This popular, quick and easy recipe lets you whip a delicious cake at home in just 10 minutes with only 3 ingredients.


  • 2 packet biscuit

  • 1 cup milk

  • ¾ tsp. baking powder


  • Crush biscuits

  • Grind them well in a mixer

  • Add ¾ tsp baking powder, mix well

  • Add 1 cup milk, mix well (add 1 spoon sugar, optional)

  • Grease the cake tin with butter or oil

  • Pour the batter in the tin

  • Bake in the microwave for 5 minutes

  • Garnish with Choco-chips or add chocolate syrup on the top (optional)

Avocado and Mango Chaat Ceviche


  • Fresh Mangoes- 500gm

  • Avocado - 500gm

  • Water chestnut (tinned) - 150gm

  • Boiled potato - 150gm

  • Corn on the cob - 1 no.

  • Sorrel - 25gm

  • Sango radish - 25gm

  • Mustard cress - 50gm

  • Pea shoot - 30gm

  • Spring celery

  • Sea salt flakes - 05gm

  • Mixed root chips - 100gm

  • Extra virgin olive oil - 10ml


  • Yuzu juice - 200ml

  • Onion chopped - 50gm

  • Ginger chopped - 25gm

  • Green chilly chopped - 05gm

  • Preserved lemon - 15gm

  • Honey - 200gm

  • Black salt - 04gm

  • Tabasco - 10ml


Start with the dressing first. Take chopped onion, ginger, and green chilli in a blender and add enough water to blend it to a runny consistency and blend.

  • Strain and collect the water for usage.

  • Finely chop the preserved lemon and keep aside in a mixing bowl.

  • Add honey, black salt, yuzu juice and strained water to preserve lemon and whisk to combine all the flavours.

  • Strain and refrigerate the dressing to keep it chilled.

  • Roast the corn on direct flame and take out the kernels.

  • Cut potato into cubes and fry in ghee to a crisp texture.

  • Cut mango, water chestnut, and avocado into cubes and refrigerate to chilled temperature.

  • Combine cubes of all the vegetables and fruits in four chilled serving plates.

  • Top up with roasted corn kernels and pour the dressing equally in four plates.

  • Garnished with microgreens and mixed root chips.

  • Add a drizzle of extra virgin olive oil and Maldon salt flakes.

  • Serve chilled.

- Tang Magazine


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