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5 easy, tasty recipes to cook in under 30 minutes when travelling

Chef Manish Mehrotra of Indian Accent restaurant, along with two Airbnb hosts, have shared how to make easy recipes which anyone can recreate using ten ingredients or less or in under thirty minutes.

more lifestyle Updated: Sep 22, 2017 16:01 IST
Chef Manish Mehrotra of Indian Accent restaurant.
Chef Manish Mehrotra of Indian Accent restaurant.

You are most meticulous when it comes to packing your king-size suitcase while travelling. Chances are you are paranoid about your tickets, too. Sightseeing takes up most of your time, a race of sorts most days to have that mandatory picture in front of the must-see places. The only casualty you’d say in all this is what you eat while vacationing, something you’re ready to compromise with as long as restaurant food is available just a phone call away. That expanded waistline is small price to pay as long as you enjoyed being away from civilisation.

How about going on your next vacation armed with a quick-fix: Recipes for food you can cook yourself, in a jiffy, without compromising on taste or the nutrition you need? Keeping this in mind, Airbnb Asia Pacific has started its ‘Kitchens of Asia’ initiative, in which they have partnered with renowned chefs in four Asia Pacific markets in an attempt to ensure that families do not miss out on the local food experience when travelling.

Their partner from India, Chef Manish Mehrotra of Indian Accent restaurant, along with two Airbnb hosts, have shared how to make easy recipes which anyone can recreate using ten ingredients or less or in under thirty minutes.

Here you go.

MASOR TENGA ARU BHAAT (Tangy Assamese Fish Curry with Steamed Rice)

Recipe by: Plavaneeta Borah (Airbnb host)

Serves: 2, Preparation and Cooking time: 30 minutes

Airbnb host, Plavaneeta Borah with her dish - Masor Tenga Aru Bhaat.

About the dish:

‘Tenga’ means ‘sour’ in Assamese. Various souring agents go into making this light, tangy Assamese fish curry, which is comfort food for the locals. This recipe calls for tomatoes and lemon, but mangosteen (kokum), certain saag or elephant apple are also used for flavouring.

Ingredients:

1/4 cup mustard oil

2 pieces Rohu fish

1 cup chopped spinach

1 cup chopped tomatoes

4-5 Fenugreek/Methi seeds

1/4 tsp turmeric powder

3-4 lemon wedges

2 green chillies

To taste salt

1 cup steamed rice

Masor Tenga Aru Bhaat .

Preparation Method:

1. Rub the fish piece with salt and turmeric and pan fry in 2 tbsp oil till golden, about 5 minutes. Remove the fish and let it rest.

2. In the same oil, add fenugreek seeds and let it splutter. Add tomatoes and sauté for 3-4 minutes on medium flame till pulpy. Add salt, spinach and sauté for 2 minutes.

3. Add a cup of water, increase the flame and add the fish. Let the curry boil for 3-4 minutes, covered with a lid.

4. To serve: Serve with steamed rice along with lemon wedges and green chillies on the side.

BREAD TIKKI CHAAT

Recipe by: Manjula Sharma (Airbnb Host)

Serves: 4 people, Preparation time: 10 minutes, Cooking time: 10 minutes

Manjula Sharma, Airbnb host .

About the dish:

For instant hosting

Ingredients:

5 slices of bread (any white or brown)

1 tsp each finely chopped coriander, Mint leaves

½ tsp grated ginger

1 small chopped onion

½ tsp coriander powder

½ tsp red Chili powder

Salt to taste

Cold milk/water to make smooth dough.

Cooking Oil for shallow fry

Curd, tamarind chutney, pudina dhaniya chutney for garnishing

Dish by Manjula Sharma, Airbnb host - Bread Tikki Chaat.

Preparation Method:

1. Mix all the ingredients in a bowl to make a smooth dough

2. Heat a saucepan on a medium heat. Add enough cooking oil for shallow frying.

3. Make 4 medium size round tikki from the smooth dough

4. Shallow fry till is on a medium heat till golden brown

5. Serve hot tikki garnished with curd, imli jaggery chutney, green dhaniya pudina chutney

WARM PRAWN AND POTATO SALAD

Recipe by: Chef Manish Mehrotra, Corporate Chef, Indian Accent

Serves: 4 people, Preparation and cooking time: 15-20 minutes

Chef Manish Mehrotra of Indian Accent with his dish - Warm prawn and potato salad.

About the dish:

This warm salad is a take on a traditional Indian potato preparation ‘Jeera Aloo’, with the addition of fresh prawns. Typically eaten with Indian breads like a phulka or poori, this can be enjoyed as a complete meal in a bowl by itself.

Ingredients:

100g medium sized prawns, boiled/ steamed

2 tsp cumin seeds

1tsp turmeric powder

100g Boiled, diced potatoes

10g Fresh grated coconut (optional - can be replaced by roasted sesame or mixed seeds)

5g finely chopped ginger

5g chopped, green chilies (any chili sauce will also work)

1 tbsp Fresh chopped coriander

1 tbsp olive oil

½ lime

To taste salt

Warm Prawn and Potato Salad - Prepared by Chef Manish Mehrotra of Indian Accent

Preparation Method:

1. In a saucepan, heat some olive oil, on medium heat sauté ginger and green chillies

2. Add potatoes toss well

3. Add the turmeric and sauté lightly. Add salt to taste. (Add chili sauce now if using)

4. Add 1 tbsp of water and allow it to simmer for few seconds

5. Add the prawns and toss gently in the pan till the masala coats evenly

6. Add some fresh coriander, and finished with a squeeze of lime

7. serve in a bowl garnished with grated coconut (or seeds)

TOFU AND COCONUT BURGER/SLIDERS

Recipe by: Chef Manish Mehrotra, Corporate Chef, Indian Accent

Serves: 4 people, Preparation and Cooking time: 25 minutes

About the Dish:

A veggie- lactose free burger with a South Indian Accent, this recipe is easy to prepare and with ingredients available in most parts of the world.

Ingredients:

500g firm tofu

100g coconut milk powder

10g chopped red and yellow bell peppers

10g finely chopped ginger

10g finely chopped green chillies

5g crushed black pepper

20g breadcrumbs

4 plain burger buns

20g soft butter

1 tbsp refined oil

20g Sriracha/ Sriracha mayonnaise

1 fresh available lettuce

To taste salt

Preparation method:

1. Drain firm tofu over a strainer or colander till 75% of its moisture is released for about 15 minutes

2. Transfer it into a clean dry bowl. Crumble it gently. Add coconut milk powder, bell peppers, ginger, green chilies, black pepper, salt and bread crumbs and mix well.

3. Portion them out for 4 patties and mould the patties by hand.

4. Using a frying pan, warm the burger buns. Once lightly toasted spread some soft butter.

5. In the same pan, heat some oil on medium to high flame and sear the patties on both sides.

6. Put them on the warm burger buns, drizzle some sriracha and fresh greens and serve

CAULIFLOWER, GREEN PEAS AND QUINOA PULAO

Recipe by: Chef Manish Mehrotra, Corporate Chef, Indian Accent

Serves: 4 people, Preparation and cooking time: 20 minutes

Cauliflower, green peas and quinoa pulao - prepared by Chef Manish Mehrotra.

About the dish:

Inspired by a homely North Indian dish Gobi ki Tahiri, this is a lighter, more International version with Quinoa instead of rice, flavoured lightly with spices.

Ingredients:

300g Boiled Quinoa

2 tsp finely chopped ginger

1tbsp Sliced onion

3 tbsp Cauliflower florets

3 tbsp Fresh green peas

1\2 tsp Turmeric powder

1\2 tsp Red chilli powder

To taste Salt

1\2 tsp Garam Masala powder

1tsp cumin seeds

2 tsp Fresh chopped mint

1 tbsp olive oil

Preparation method:

1. Heat oil in a sauté pan. Add cumin allow it crack.

2. Add in the ginger and sliced onions and sweat onions on a medium heat.

3. Add in cauliflower florets and green peas and allow it to cook.

4. Add the turmeric powder, red chilli powder and garam masala and stir along with 3 tbsp of water.

5. Once tender, add in the boiled quinoa, stir lightly and add salt.

6. Check for seasonings.

7. Serve hot garnished with chopped mint leaves.

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