2020: The Recipe I Cooked Most During Lockdown
We asked our readers to share their most beloved lockdown recipes from 2020. What we received was a goldmine of recipes that comfort, nourish and restore balance in a difficult year.
2020 threw a lot at us. In an attempt to find balance and rhythm through the anxiety and uncertainty, we found that the act of cooking (while often demanding, relentless) was also one sure way to cope; a quiet, creative release. We asked the Goya community to share the recipes they found themselves revisiting over the months; the ones that brought comfort and joy, and easy deliciousness, as they cooked to feed themselves and their families.
We received so many thoughtful entries, with recipes that cover a wide range of ingredients and cuisines. Here are some of our favourites. Watch this space, as we share these over the last week of this year. You can find more recipes (or add your own!) using the hashtag #CookWithGoya on Instagram and Facebook.
PAPPU DAL & POTATO FRY: Sukanth Rallapati’s go-to meal is a hearty pappu dal, with potato fry, hot rice and ghee. Quick, with great payoff of flavour and texture. Recipe here.
LILVA NI KACHORI: Bhavi Patel uses lilva, or fresh green tuvar beans, to make lilva ni kachori. Green pigeon peas, the poster child of winter, are mashed, enclosed in crisp kachoris with a side of spicy chutney, to make that ultimate luxury on a busy work day - a teatime snack! Recipe here.
GREEN JACKFRUIT STIR-FRY: Reshmi Nair uses frozen jackfruit chunks, and a handful of other ingredients, to make a satisfying, delicious meal that comes together in a matter of minutes. Recipe here.
INSTANT NOODLES LEVELLED-UP: Pooja Krishnan’s Friday night dinner involves a 2-step hack to levelling up instant noodles. Minimum effort, maximum flavour! Recipe here.
TENDER IVY GOURD SALAD: Elizabeth Mathew finds that young kovakkai or tendli makes for a great raw salad, seasoned with a sizzling tadka of mustard, cumin, and curry leaves. Recipe here.
BLACK CARDAMOM CHAI: Nirupama Kondayya turned to the smoky warmth of black cardamom chai, an anchor for conversations and friendships, far from home, in the cold weather of England. Recipe here.
AVIAL: Marina Balakrishnan found herself drawn to the food of her childhood, the aroma of coconut oil carrying her to reassuring, familiar places as she pursued precision, perfecting the humble avial. Recipe here.
GUJARATI SEV TAMETA NU SHAAK: Lopamudra Mishra found comfort in besan, a versatile, gluten-free, low-glycemic index flour; and acheap source of protein that proves you don’t need expensive ingredients to make delicious meals. Recipe here.
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