5 Quick and Easy Quarantine Recipes


Well! Are you craving for scrumptious food? So here, we have presented the instant 5 easy recipes to make at home that will not only satisfy your hunger but one can whip up within the few minutes.

Instant recipe of potato balls


  • Cleaned boiled potatoes
  • Finely chopped onions
  • 1 small chopped capsicum
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • 2 tsp ginger garlic paste
  • Salt to taste
  • 2 tsp cornflour
  • 1 cup bread crumbs
  • 1 tsp mixed herb
  • ½ tsp red chili flakes
  • 4 tsp purpose flour mixed with ½ cup water
  • 2 cup breadcrumbs for coating the balls

Fried mashed potato balls - Daily Bees


  1. The first step to begin this procedure is to take a bowl. Wash your hands as well as this utensil to maintain the hygiene for this recipe. On the other hand, take a frying pan, put oil in it, and turn on the burner.
  2. Then put the boiled potatoes into a ball and mash them properly.
  3. After mashing the potatoes, put some finely chopped onions then put chopped capsicum and mix them well with your hands.
  4. After giving the proper grinding, add the spices into it. Put red chili powder, salt, cornflour, ginger garlic paste, mixed herbs, chili flakes, and breadcrumbs and give it the smooth mix.
  5. Now take bowl, put purpose flour, water, and mix them. The consistency should be thin.
  6. Now make the balls of that mixture first and then dip those balls into the liquid of purpose flour and then sprinkle bread crumbs and put into the frying pan and let them deep fry until the balls get golden brown. Hence, the potatoes balls get ready to serve; that is one of the easy for snacks.

Speedy and easy recipe of finger bread


  • ½ carrot
  • ½ cup of eggless mayonnaise
  • 2 tbsp of red capsicum finely chopped
  • ½ tsp of the mixed herb
  • ½ tsp of the pepper
  • Salt to taste
  • 2 tsp of butter
  • 1 sliced cucumber
  • 4 cherry tomato


Finger bread is a very easy recipe for breakfast.

  1. Firstly, take a large bowl and put eggless mayonnaise in it. If mayonnaise is not availed then you can use hung curd alternatively.
  2. After that, add the veggies like carrot, capsicum, and cucumber. Then add pepper, salt, and mixed herbs.
  3. Then mix the mayonnaise stuffing well.
  4. On the other hand, take two slices of bread and trim its edges. Then spread butter on both sides of the bread. Now spread two 2 tsp of the mayonnaise stuffing and place a cucumber slice on the stuffing of the mayonnaise.
  5. Then cover the bread with the other bread and cut into the pieces. In this way, your tea sandwich is ready to serve with tea or coffee.

Scrumptious recipe of stuffed idly


  • Idly batter
  • Boiled peas
  • Boiled potatoes
  • Fresh coriander
  • ½ inch finely chopped ginger
  • Green chili 2 fine chopped
  • ¼ tsp of turmeric powder
  • Coriander powder
  • Salt
  • ¼ tsp of red mustard seed
  • ¼ tsp of red chili powder
  • ½ tsp of dry mango powder
  • Oil
  • Curry leaves
  • Garam masala
  • 3 cups of water

Instant stuffed idly recipe - Daily Bees


  1. Stuffed idly is considered as an easy recipe for lunch. Firstly, mash the boiled potatoes into a bowl.
  2. Then heat 3 tsp of oil in a pan and add mustard seed into it.
  3. When the pan is fully heated up, add 5-7 curry leaves and then put ginger, green chili, 1 tsp coriander powder & ¼ tsp of turmeric powder and then give a gentle stir to the masala.
  4. Now put boiled green peas and saute the mixture for a while. Then add mashed potatoes in the pan and mix with all spices and mash again with the help of a spatula. Also, add the remaining spices and saute the mixture with adding red chili powder, garam masala, salt, and stir it to make a mashed paste.
  5. On the other side, for steaming the idly batter add 3 cups of water in a utensil that can hold idly container properly. Now grease the idly stand with oil. Now put the batter into that vessel and then make the balls of potato stuffing and place it into each idly batter into the container then again cover it with idly batter and then cover it with the plane plate or cap. Now keep the flame medium and let the steam the container for 12 to 15 minutes.
  6. Now after opening the container check idly by putting the knife into the idly pieces and you can feel the sponginess of the idly. Make sure do not press the idly hard or if it gets stick to your knife then let it steam again. Thus, you can make this recipe at any time in this quarantine period and enjoy it with any kind of sauce and chutney.

Delicious instant macaroni salad


  • 1 & ½ cup of eggless mayonnaise
  • 2 tsp of sugar
  • ¼ cup white vinegar
  • 2 tsp of salt
  • ½ tsp of black pepper
  • 2 tsp of yellow mustard
  • 1 tsp of oregano
  • 1 pound boiled macaroni
  • 1 Boiled carrot fine chopped
  • 1 capsicum fine chopped

Classic macaroni salad - Daily BeesDirections

  1. Just put the macaroni into a bowl and then add all the ingredients that are above given including sugar, mayonnaise, boiled carrot, and capsicum.
  2. Then sprinkle the black pepper, sugar, and salt on it. Then add some vinegar and yellow mustard.
  3. Later, mix the entire ingredients with macaroni and sprinkle the oregano and keep it into the refrigerator. Thus, the relish macaroni salad is ready to serve.

The 5-minute oreo cake recipe


  • 10- 12 Oreo biscuits
  • 1/2 spoon of baking powder
  • 1 tsp of powder sugar
  • 1 glass milk
  • Chocó chips


  1. First, crush the Oreo biscuits to the fine smooth powder.
  2. Now, put milk, powdered sugar, and baking powder in it and then grind it well. Now adjust the consistency of the milk.
  3. Then take a bowl that should be microwave safe and pour the mixture into that bowl. Afterward, microwave it for 3-4 minutes at high temperature, then check the smoothness of the cake by inserting the knife into it, and make sure it should come out clean without any sticky stuff.
  4. Then, take out the dish in a careful manner without any breakage and place it on the platter. Thus, a delicious cake is ready to serve. You can also garnish it with Choco chips and cream.

Writing Credits: Anjali Madaan