Valentine’s Day is now more than just candlelit dinners and extravagant gifts. In an era characterized by hectic work schedules and incessant screen time, the day has subtly changed into a time to slow down, indulge thoughtfully, and celebrate love in all its manifestations.

Meaningful moments are being made at home today, whether it’s a cozy, solitary dinner based on self-love that welcomed indulgence without pressure or an intimate home-cooked meal for couples. Even when not everyone can attend the elusive dinner reservations, the celebration need not be a failure. Even more exceptional can be thoughtfully prepared food, well-known flavors, and a laid-back atmosphere.

Combining filling soups, substantial main courses, and decadent desserts, this guide provides recipes that can be used for any type of Valentine’s Day event, letting you impress, relax, and celebrate love anyway you see fit.

Finger Millet Soup

Ingredients:

• 1 cup Godrej Jersey curd
• 2 tbsp finger millet flour
• 2 cups water
• ½ tbsp sambhar masala
• ½ tbsp ginger, grated
• Salt as required

For Tempering

• 2 tbsp soybean oil
• ½ tbsp mustard seeds
• A sprig of curry leaves

Instructions:

For Tempering

• 2 tbsp soybean oil ½ tbsp mustard seeds
• A sprig of curry leaves
• In a bowl, mix Godrej Jersey curd, finger millet flour, sambhar masala, ginger, salt, and water. Stir and keep aside

•  Heat a pan and add oil. Add the mustard seeds and allow them to splutter. Add curry leaves and pour the ragi mixture
•  Cook on high flame for 3 minutes and adjust some water and seasoning, if needed
•  Serve hot

Fingers Millets Galette

Ingredients:

• 1 cup sweet potato, roasted
•  ½ cup yams, boiled
•  ¼ cup finger millets, pressure-cooked
•  ½ cup Godrej Yummiez mixed vegetables
• ½ tsp garam masala powder
• Salt as required
•  ¼ cup coriander leaves
• ½ tbsp turmeric powder
• Soybean oil for pan frying

Instructions:

• In a large bowl, take all the ingredients, including Godrej Yummiez mixed vegetables, and mix well. Ensure some of the vegetables are left un-mashed for added texture
• Make cutlets of the same and keep aside
•  Heat a griddle pan, add soybean oil, and carefully place the cutlets. Pan-sear till golden brown on both sides. Serve warm

Homestyle Prawns Curry

Ingredients:

• 1 cup prawns, shelled and deveined
•  ¼ cup ragi flour
•  ½ tbsp turmeric
•  Salt as required
• 2 tbsp red chilli powder
•  2 cups coconut milk
• 2 tbsp groundnut oil
• ½ cup onion
•  ½ cup tomato water as required
• A few petals of kokum
•  Salt as required

Instructions:

• Grind onions, tomatoes, ragi flour, turmeric powder, and red chilli powder into a fine paste
•  Heat groundnut oil in a pot
• Add in the ground masala and stir
•  Once the oil releases from the sides of the pan, add the prawns
• Cook till ¾th cooked
• Add salt and coconut milk, and cook till the prawns are well done
• Serve hot with steamed rice

Burnt Garlic & Black Pepper Chilli Paneer

Ingredients:

For the Crispy Paneer

• 200g paneer cubed
• 3 tbsp cornflour
• 2 tbsp rice flour
• ½ tsp black pepper powder
• Salt to taste
• ¼ cup water

For the Garlic Pepper Sauce

• 2 tbsp oil
• 6-7 cloves garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 tsp soy sauce
• 1 tsp vinegar
• ½ tsp sugar
• ½ tsp black pepper powder
• ½ tsp white pepper powder (optional for extra heat)
• ½ cup water + 1 tsp cornflour
• 2 tbsp spring onions chopped

Instructions:

• Coat & fry Paneer
• Mix cornflour, rice flour, black pepper powder, salt, and water to form a light batter
• Coat Paneer and shallow fry or deep fry until crispy. Set aside
• Make the burnt garlic sauce
• Heat oil, fry half the garlic until golden & crispy, remove and set aside
• In the same oil, add the rest of the garlic, ginger, and saute
• Add soy sauce, vinegar, sugar, black and white pepper
• Finish the Dish
• Add the cornflour slurry, stir until thickened
• Toss in crispy paneer and coat well
• Top with burnt garlic & spring onions
• Serving suggestions: serve with hakka noodles or stir-fried rice.

Anjeer ka Ice-Cream

Ingredients:

• 50 gms barnyard millet
• 50 gmskodo millet
• 50 gms foxtail millet
• 100 gms of little millet
• 500 ml Godrej Jersey milk
•  1 cup jaggery
•  1 cup fresh figs, when in season
•  OR 1/2 cup dried figs, off-season

Instructions:

• Dry roast the millets in a dry pan
• Wash once. Then cook it all in a liter of boiling water until they are soft
• To this, add jaggery, and dissolve completely
• Then, cool and make a smooth paste of this in a food processor
•  Cool it down and strain it through a fine muslin
• To the strained paste, add fig puree (fresh or dried) and Godrej Jersey milk to make it smooth and almost like a milkshake
• Mix well and transfer to an ice cream tray
•  Freeze overnight
• Once completely frozen, scoop and serve

About the author- Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina