6 Instagram food accounts for your next meal inspiration

6 Instagram food accounts for your next meal inspiration

We challenge you to mustard the strength to ketchup to them

By Subhanjana Das  March 26th, 2020

Have you started making lists of everything you’re going learn during the lockdown? Then allow us give you some major inspo via food Instagrammers from around the world. There’s no Zomato-ing it now, so put on your chef’s hat, and get started!

1. If you are just starting out and rely on someone else to tell you just how much salt is enough, take it slow and start with the basics. Neha Mathur of @whiskaffair has a repertoire of dishes that range from the humble, everyday Indian preparations from around the country to simple cakes, Mediterranean salads, and a very generous dose of snacks, mithai, and beverages with easy-to-follow recipes.

 

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This Bhindi Do Pyaza recipe requires ingredients that are easily available at home. Make it while you are not stepping out these days. Ingredients 4 tbsp Vegetable Oil 400 g Bhindi Cut into 2 inch pieces 1/2 cup Onion Cut into 1 inch cubes 1 tsp Cumin Seeds 1/2 tsp Carom Seeds 2 Bay Leaves 2 tsp Ginger Julienned 2-3 Green Chillies Slit into half 1/2 cup Onion Chopped 1 cup Tomato Grated 2 tsp Coriander Powder 1/2 tsp Turmeric Powder 2 tsp Kashmiri Red Chilli Powder 1/2 tsp Roasted Cumin Powder Salt to taste 1/2 cup Yogurt Whisked with 2 tsp besan. 2 tbsp Fresh Coriander Chopped 1/2 tsp Garam Masala Powder Instructions Heat oil in a pan. Once the oil is hot, add bhindi and cook until it is 80 % cooked. Remove on a plate. Add onion in the same oil and fry until browned. Add tomato cubes and fry for 2-3 minutes. Remove on a plate. Add cumin seeds, carrom seeds and bay leaf in the same oil and fry for a few seconds until they start to crackle. Add ginger and green chilli and fry for a few seconds. Add onions and fry until it turns light brown. Add grated tomato and cook for 2 minutes. Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook until oil starts to separate from the sides of the pan. Add yogurt whisked with roasted besan and cook for 2 minutes. Add fresh coriander and fried bhindi. Add 1/2 cup water and cover and cook until bhindi is 100% cooked. Add the fried onions and tomato and mix well. Add garam masala powder and mix well. Serve hot. Recipe Notes Make sure to wash and then wipe the bhindi well to avoid slimeness. Whisking yogurt with a little besan prevents it from splitting while cooking. #jantacurfew #stayhomechallenge #bhindidopyaaza #bhindi #bhindirecipe #bhindifry

A post shared by Neha Mathur (@whiskaffair) on

2. If just eating with our eyes could satiate us, then Natasha Diddee’s foodstagrams and the stories behind the dishes would suffice just fine. All the meals she shares are wholesome and well-balanced.

 

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That Welcome Meal For My Awesome Parents – Done I can safely say that @neelam.diddee & @ravindradiddee are my oldest & closest friends other than being my parents. My brother @sammelier949 & I grew up in such happy & nurturing surroundings. My papa was/is the goofy one whilst mamma did the disciplining. They are here for the long weekend & I wanted to make a hearty welcoming meal for them Clockwise : 1. That Freshly Steamed Basmati Rice 2. That Milijhuli Khatti Dal/Tangy Mixed Lentils I pressure cooked skinless split mungbeans/mungdal, skinless split pink lentils/masoor dal & skinless split pigeon peas/tuvar/arhar in salted water along with asafoetida & turmeric powder. I released the pressure & left to simmer along with fresh coriander & tamarind pulp I tempered ghee with mustard seeds, cumin seeds, green chillies, curry leaves, garlic & onions & red chilli powder. I poured into the simmering lentils along with more fresh coriander 3. Those Tangy Potatoes I pressure cooked peeled potatoes in salted water along with turmeric powder I tempered ghee with green chillies, curry leaves, cumin powder & red chilli powder. I tossed in the potatoes along with fresh coriander & a generous squeeze of lime juice 4. That Foofoo Tomato Chutney I tempered seasoned mustard oil with mustard seeds, lots of green chillies & garlic. I added tomatoes, salt & once pulpy I added garam masala powder, red chilli powder & fresh coriander & cooked till done 5. Those Whole Wheat Parathas 6. That Betki/Asian Sea Bass Tawa Fry I added vinegar to a store bought fish fry masala & marinated the fish steaks in it I pan fried them in seasoned mustard oil 7. That @thegutlessfoodie Signature Salad 😂 Onions & Lime It really warmed my heart watching my parents & @beingbengt enjoying this meal. @sammelier949 you were sorely missed. A friend (you know who you are) is going through a very rough patch as her parents are very I’ll… Do say a prayer for her. Cherish each other. Life’s too short for anything else. Don’t you agree?

A post shared by Natasha Diddee 🇮🇳 (@thegutlessfoodie) on

3. The best kind of food is the one that can fill you up and nourish your soul with its absolute simplicity. So, having limited supplies now means letting your creativity soar high and trying permutation and combinations of what you have in your pantry. For some genuinely useful hacks, head over to Lucia Lee’s @foodminimalist where she posts comforting recipes across cuisines (with a lot of Asian-inspired dishes) using only a handful of ingredients.

 

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Here’s a pasta recipe for you that uses only a few basic staple ingredients but really delivers on satisfaction + flavor. Ingredients involve pasta, scallions / spring onions, anchovies, garlic, and lemon 🐟🧄🍋 Hoping this will be helpful to you in some way and sending you all the good vibes! __________________ Serves 2: Cut 3-4 scallions or a small bunch of spring onions cut into 2-3 inch batons. If you can find spring onions, they have a bigger bulb, so quarter those. If you only have scallions, then cutting them into batons are just fine. In a skillet, heat some oil on med-high heat and cook undisturbed until slightly charred and golden in some spots, about 3-5 min. Give everything a toss, remove from heat and keep warm. __________________ In a large saucepan or small pot, cook ½ lb. pasta of your choice according to package directions. Drain, save about ½ cup cooking water. Set pasta + pasta water aside and keep warm. Empty a small 2oz. tin of anchovies (with oil) into the same saucepan, along with a couple of crushed garlic cloves and a touch more olive oil if you’d like. The anchovies should be pretty salty so you don’t need to add any extra salt. Warm up the oil, anchovies and garlic on med-low heat. When things are slightly sizzling, tilt the pot and use a wooden spoon to gently break up + mash the anchovies into the oil until they’re completely disintegrated. When the garlic is fragrant, return the cooked pasta into the saucepan and stir everything to combine. Add in a splash of reserved pasta water if things look a little dry. When the pasta is warmed through, add in the reserved scallions / spring onions, a generous squeeze of ½ lemon, and chili pepper flakes (optional). Enjoy immediately!

A post shared by Lucia Lee (@foodminimalist) on

4. Workout instructor Anagha Godbole’s @saffrontouch gives you food for thought. She shares the history and the cultural significance behind every dish from around the world. So you have a finger-licking-good meal and a culinary history lesson with every picture!

 

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Nan Panjereh . Nowruz Mubarak! As I mentioned in my post earlier, I have a great affinity for everything Persian, of course food being at the top of the list. So I try and make something special for Nowrouz, which literally translates to new day, and today it’s the Persian new year! . . The families get together and enjoy different foods made specially for that day. A beautiful table, called Haft seen, is set which has seven things all starting with the Seen. These seven things are Wheat sprouts, Persian olive, sweet pudding, garlic, sumac, vinegar, apple. Each signify something important Although I don’t have all those items on the table, I do have Abnabat candies and of course the beautiful wheat grass I grew and a small mirror . One of the foods that’s made for Nowrouz ,although it is not a part of Haft seen is this cookie , Nan Panjereh. Nan is the Persian word for bread, and Parenejeh means window. This cookie gets this name because it looks like a beautiful window. . . It’s made with corn starch or wheat starch, eggs, and rose water. Take a look my stories to see how it’s made. I chose to sprinkle it with saffron sugar. . . I hope we all look out our windows (since we are in the lock down in California) and see how spring has done its magic on nature! . It’s a new day, it’s a new dawn and that means there is a reason for hope . Happy Nowrouz everyone!

A post shared by Anagha Godbole (@saffrontouch) on

5. If you’re tip-toeing your way to veganism, are low-key terrified of leaving meat, dairy, and fish, and worry that your food will taste bland without them, Shelley Westerhausen of @vegiterianventures’ Instagram will change your mind in no time. If you want to warm up to it, scroll through her feed and you’ll want to reach out for the ladle and pan to get cooking anyway!

 

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Hoping to start posting a #tryitouttuesday recipe on the regular here. I share my own recipes all the time but I love to cook and am constantly making other people’s recipes too so I’m hoping to highlight them through this new Tuesday challenge. First up is a recipe I make often because it’s so easy to spend 15 minutes prepping everything at lunch and then it’s all ready to devour when I get hungry at dinner time. This is @thekitchn’s Vegan Slow Cooker Chickpea Tikka Masala – the only adjustments I make is to not add the spinach (I don’t like wilted greens 😬) and top with a little cilantro instead. It’s chocked full of spices which makes the end result SO flavorful! What have you been cooking lately? #thekitchn #foodandwine #f52grams #bareaders #thekitchn #thefeedfeed #feedfeed #foodwinewomen #bhgfood #mydomaineats #sodomino #realsimple #mywilliamssonoma #beautifulcusines #buzzfeedfood #rscookingschool #imsomartha

A post shared by Shelly Westerhausen (@vegetarianventures) on

6. If cookie monster were a real person, Melissa Stadler of @modernhoney would be it. We’re just gonna leave this picture of her peanut butter chocolate chip cookie for you to drool over.

And finally, when you have fallen in love with cooking to the extent that you think about it 24×7, here’s some delicious food memes to look at, served by @pastagirlfriend.

 

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amy sedaris is the only fashion week i care about 〰️ via @athomewithamysedaris

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