On Women's Day, here are 4 quick recipes for men to keep dinner ready

Published Mar 8, 2018, 1:54 pm IST
Updated Mar 8, 2018, 2:25 pm IST
We share 4 quick recipes for men to keep dinner ready for their better halves on Women's Day
Deep Fried Ice Cream by Royal China
 Deep Fried Ice Cream by Royal China

International Women's Day is celebrated across the world on March 8 to honour women, their struggles and triumphs.

Women, around the world are not only taking care of the kitchen and homes but are making huge strides in the world of science, economy, politics and all other spheres.


On this special day dedicated to women, why not do something for them instead?

We share 5 quick recipes for men to keep dinner ready on International Women’s Day.

Mexican Bean Chilli (Veg) (shared by Freshmenu)

Chili con carne or Chili is a spicy American dish, that originates from Texas. It is a stew that contains chili peppers, tomatoes and/or beans. This relish comes with cheesy slow cooked assorted beans with tomatoes and chilies, served with slices of parsley garlic bread.


Chilli Bean Mix

  • Rajma   - 60gm
  • Black eyed beans- 60gm
  • onion chopped - 10gm
  • tomato chopped - 40gm
  • tomato puree - 40gm
  • Capsicum chopped - 20gm
  • Garlic chopped - 5gm
  • Mint - 2gm
  • Coriander - 10gm
  • Cheddar cheese sauce
  • Butter -10gm
  • Garlic chopped -2gm
  • Parsley chopped - 1gm
  • Hot dog bun 6" - 2 nos

Preparation Method

Chilli Bean Mix

  • Pressure cook all the beans, tomato, onion, peppers until soft and mushy
  • In a pan saute onion, garlic and add the cooked bean mixture, add tomato puree and paprika. Cook until the raw taste disappears
  • Add cheddar cheese sauce and cream to finish the chilli bean. Check seasoning
  • The mixture should be of pav bhaji consistency.
  • On order transfer the chilli bean mix to a soup container, add a dollop of cheddar cheese sauce, place a mint sprig and pick up

Parsley garlic butter and Bread

  • Slice 2 hot dog buns 6 " diagonally as shown
  • Coarsely blend chopped garlic, parsley and butter, keep aside
  • Apply garlic butter on the sliced hot dog bun, flash it in the oven until golden brown
  • Pack in a lite bite box lined with butter paper

Paneer Burji sandwich (shared by Freshmenu)

Easy to assemble, filled with toothsome and hearty ingredients and customized to suit all palates-Sandwiches are one of the easiest and tastiest recipes that can be! This delicious sandwich is made with a filling of paneer bhurji layered in a hand-made bread with veggies and cheese.


Paneer burji

  • Paneer (small cubes) - 75gm
  • Onion (chopped) - 50gm
  • Tomato (chopped) - 30gm
  • Ginger garlic paste - 5gm
  • Chilli powder - 3gm
  • Turmeric powder -1gm
  • Jeera powder - 2gm
  • Dhaniya powder - 2gm
  • Salt - 3gm
  • Oil -5gm
  • Jeera whole - 2gm
  • Fresh coriander (chopped) - 4gm
  • Water - 500ml
  • Hot dog - 6buns
  • Lettuce leaf (washed) - 5gm
  • Butter - 5gm

Preparation Method

Paneer burji:

  • Heat oil in a pan, temper with jeera. Add chopped onion. Saute till onion is gonden brown. Add ginger garlic paste and saute till raw smell is gone. Add chopped tomatoes. Mix well. Add chilli powder, turmeric, jeera powder, dhaniya powder.
  • Mix well and cook this masala on simmer till its cooked and oil comes to surface.
  • Mix cubed paneer in this masala. Toss well. Season with salt and check seasoning. Finish with fresh chopped coriander and lemon juice.
  • Cut hot dog bun in half. Toast on a hot plate. Spread butter. Place cleaned lettuce leaf. Arrange paneer burji mixture on it.Close with top bread.

Moroccan Tajine Salad (shared by Freshmenu)

This North African salad comes with roast pumpkin, yogurt, Moroccan five spice seasoning, Moroccan mint seasoning, mint leaves, prunes, couscous, cherry tomatoes and rocket leaves for a herby note. Try it and you will be amazed.


  • Boiled Chickpeas - 50gm
  • Sliced Zucchini halves - 20gm
  • Sliced Carrot halves - 20gm
  • Couscous - 30gm
  • Cherry Tomato halves - 10gm
  • Pumpkin Slices - 50gm
  • Prunes - 5gm
  • Roasted Almond flakes - 5gm
  • Black Olive halves - 3gm
  • Chopped Coriander leaves - 2gm
  • Chopped Mint leaves - 2gm
  • Green Lettuce - 10gm
  • Rocket Leaves - 10gm
  • Lollo Rosso - 3gm
  • Chopped Parsley- 2gm
  • Salt - 5gm
  • Black Pepper Crushed - 1gm
  • Moroccan 7 spice powder - 5gm
  • Fresh Thyme - 1gm
  • Cucumber Mint Dressing - 50gm
  • Sumac Powder - 1gm

Cucumber Mint Dressing

  • Hung Curd - 350gm
  • Finely Chopped Garlic - 10gm
  • Grated Cucumber - 100gm
  • Moroccan Mint Seasoning- 30gm
  • Chopped Mint Leaves - 10gm
  • Black Pepper Crushed - 3gm
  • Lemon Juice - 10ml
  • Sugar - 5gm
  • Salt - 5gm

Couscous Mix

  • Couscous- 300gm
  • Mirepoix - 10gm
  • Chopped Mint Leaves - 10gm
  • Chopped Coriander Leaves - 10gm
  • Salt - 7gm
  • Black Pepper Crushed - 2gm
  • Lemon Rind - 2gm
  • Refined Oil - 5ml
  • Butter - 30gm
  • Brown Onion - 40gm
  • Water - 600ml

Preparation Method

  • Take pumpkin slices and marinate with fresh thyme, chopped garlic, salt, pepper and oil and keep in the oven for roasting.
  • Blanch carrot and keep aside.
  • Take little oil in a pan, add a pinch of chopped garlic and saute zucchini for two minutes.
  • Season with salt and pepper and remove
  • In a bowl, add chickpeas tossed zucchini, blanched carrots, roasted pumpkin, cherry tomatoes.
  • Add Moroccan 7 spice powder with chopped mint, coriander and parsley.
  • Put the salad greens on the base of the bowl and save few leaves to garnish on top.
  • Add half the quantity of the couscous and Moroccan spiced tossed veggies.
  • Add ¼ cut prunes and roasted almond flakes. Garnish with some salad and mint leaves.
  • Drop 5 dollops of mint and cucumber dressing. Sprinkle Sumac powder and serve.


Preparation Method

  • Put oil and saute mirepoix in a heavy bottom pan.Add water and let it boil.
  • Once the water starts boiling, add the remaining ingredients and check seasoning.
  • Cover the pan with a lid.
  • Turn off the flame and let it rest for 10 mins
  • Now remove lid from the pan and mix the couscous nicely. Check seasoning and keep aside.

Deep Fried Ice Cream (Shared by Chef Choong Chew Loon, Royal China, New Delhi)


  • 1-litre good quality vanilla ice-cream
  • 1 bought sponge cake, sliced into 1/2cm slices
  • 2 litres vegetable oil, for deep frying
  • 4 eggs
  • 2 cups dried, fine breadcrumbs

Caramel sauce

  • 2⁄3 cup cream
  • 3⁄4 cup brown sugar
  • 50g butter
  • 1 teaspoon vanilla extract


  • Dip round balls of the ice-cream on to a lined plate and place in the freezer to firm.
  • Place the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps.
  • Return to the freezer for at least four hours, but preferably overnight.
  • If you find it easier, you can wrap the crumbed balls in cling film while pressing on the cake to hold them together.
  • Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight.
  • To make the caramel sauce, melt the butter and brown sugar together in a saucepan.
  • Cook on medium heat for about five to 10 minutes until it forms a dark caramel. Add the cream and simmer for a few minutes until smooth and thick.
  • Heat the oil to 100C and fry the balls two at a time for about 30 seconds, until golden brown. Drain for a further 30 seconds, then serve with the caramel sauce.