Table for one: An Anti-Valentine’s Day menu at home Love, Comfort and a Home-cooked meal: A new valentine day ritual

As ideas of romance continue to evolve, Valentine’s Day does not resonate with everyone and that’s perfectly okay. In a time when fast-paced work lives leave a little room to pause, many are choosing to step away from the pressure of perfect dates and curated Romance.

 Anti-Valentine’s Day is all about slowing down, de-stressing and celebrating it on your own terms whether that means a solo night in, comfort food over cliches or simply good food flavours without expectations. 

Instead of chasing reservations or grand gestures, this is at home menu focuses on nourishment, indulgence and familiarity proving that a good meal can be celebration enough, no matter what your relationship status is.

The Recipes would be attributed to Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina

 

             Doodh ka Soup

Designed for a quiet, grounding Anti-Valentine evening, this Doodh Ka Soup is rooted in comfort and familiarity. Light yet nourishing, it’s ideal for those choosing to slow down, reset, and unwind proving that indulgence doesn’t always need to be heavy to be satisfying.

 

Ingredients: 

• 3 cups Godrej Jersey milk 
• 1 tbsp sunflower oil 
• ½ tbsp cumin seeds
•  ½ tbsp asafoetida 
• 2 tbsp amaranth flour 
• 2 tbsp barley, cooked 
• 1 tbsp lemon juice 
• 2 tbsp curry leaves
• ½ tsp sugar 
• 1 tbsp salt 
• 1 tbsp green chilly paste
•  1 tbsp ginger, chopped 
• 2 tbsp coriander leaves, chopped

 

Instructions: 

• Take a bowl and mix amaranth flour and Godrej Jersey milk till it becomes lump-free. Keep aside 
• In a pan, take sunflower oil, and allow it to heat 
• Add cumin seeds and allow these to splutter 
• Add in curry leaves and asafoetida powder 
• Pour in the stirred amaranth mix. Stir and add in cooked barley, green chilly paste, ginger paste, salt and sugar 
•  Once it starts boiling, add coriander leaves and boil for 3 minutes on medium flame 
• Finally turn the flame off and stir in lemon juice 8. Serve hot

 Paneer Chilli 65

 

When Valentine’s Day feels a little too curated, this Paneer Chilli 65 offers a welcome reset. Crispy, spicy, and deeply comforting, it’s made for Anti-Valentine celebrations that favour good food and good mood over rules.

Ingredients: 

• For the 65 Marinade: 

• 200g paneer cubed

• 3 tbsp thick yogurt 

• 1 tbsp rice flour 

• 1 tbsp cornflour 

• 1 tsp red chilli powder/ 1 tbsp red chilli paste 

• ½ tsp turmeric powder 

• • ½ tsp coriander powder 
  • ½ tsp garam masala 
  • 1 tbsp ginger garlic paste 
  • 1 tsp lemon juice 
  • Salt to taste

• For the Tossing Sauce:

• 1 tbsp sesame oil or regular oil 

• 2 tbsp chopped garlic 
• 1 tbsp chopped ginger 
• 2 green chillies slit 
• 10-12 curry leaves 
• 1 tbsp tomato ketchup 
• 1 tbsp red chilli sauce 
• 1 tsp soy sauce
• ½ tsp black pepper 
• 1 tsp honey 
• 1 tbsp chopped coriander 

Instructions: 

• Marinate the Paneer:

• Mix curd, rice flour, cornflour, chilli powder turmeric, coriander, garam masala, ginger garlic paste, lemon juice and salt in the bowl 

• • Add Paneer cubes, coat well and let it marinate for 15 minutes
  • Crisp fry the Paneer 
  • Heat Oil and deep fry or shallow fry the paneer until crispy. Drain on paper towels 
  • Prepare the fiery tossing sauce 
  • Heat Sesame oil in the wok, add garlic, garlic, green chillies and curry leaves. Sauté until fragment 
  • Add tomato ketchup, chilli sauce, soy sauce, black pepper and honey. Toss well 

• Final toss

• Add crispy paneer to the sauce and toss until well coated 

• Garnish with chopped coriander and serve hot! 

• Serving suggestion: Boest with Parotta, fried rice or garlic naan.

Mutton Sukka Ragi Dosa

 

For those embracing Anti-Valentine’s Day as an excuse to indulge unapologetically, this robust pairing delivers deep flavours and satisfying warmth. Hearty, spicy, and comforting, it’s best enjoyed without distractions, a reminder that indulgence doesn’t need an occasion or company.

 

Ingredients: 

For Mutton Sukka  

• 500 gms mutton with bone, pressure cooked 
• 2 sprigs curry leaves 
• 2 tbsp sesame oil 
• 2 tbsp Godrej Jersey curd
•  1 cup water

For the Paste: 

• 20 nos shallots, chopped 
• 2 tbsp ginger garlic paste 
• 2 green chillies, chopped 
• ¾ tbsp salt 
• 1 tbsp red chilli powder 
• 1 tbsp black pepper powder
•  ½ tbsp turmeric 
• 1 tbsp coriander powder
•  ½ cup fresh coconut, grated

 

For Ragi Dosa: 

• 1 cup ragi flour
•  ¼ cup besan 
• Salt as required
•  2 cups water
•  2 tbsp sesame oil

 

Instructions:

For Mutton Sukka 

• Grind all the ingredients for the paste using ½ cup cold water
• Mix in Godrej Jersey curd and keep aside 
• In a pan, heat sesame oil and add in curry leaves 
• Add the ground spice paste and the pressure-cooked pieces of mutton 
• Add salt, water and boil for 8 minutes on medium flame 
• Keep warm

For Ragi Dosa: 

• Mix all the ingredients in a bowl and check for salt
• Heat a pan on medium flame
• Add a few drops of sesame oil and smear over the pan
• Drop in ladle full batter and spread like a pancake of desired thickness
• Cover and cook on medium flame for 30 seconds
• Flip it carefully and flip it back on the serving plate
• Serve both, piping hot

Mango Millets Popsicle

 

Ending the Anti-Valentine spread on a lighter note, these mango millet popsicles bring a sense of playfulness to the table. Refreshing, nostalgic, and fuss-free, they’re perfect for those who believe dessert should simply make you happy — no symbolism required.

Ingredients: 

• 2 cups Alphonso mango, pulp
•  ¼ cup multi millets of choice 
• 1 litre Godrej Jersey milk
•  200 grams sugar
•  Additional requirement: Popsicle mould

 

Instructions: 

• Soak millets in 2 cups warm water for 6 hours 
•  Grind into a fine mixture 
• Strain through a muslin cloth, two to three times for a smooth extract
• Cook this mixture over medium flame with Godrej Jersey milk
• Keep stirring and reduce this mixture to half its original quantity
• Stir in the sugar and allow this mixture to cool down to room temperature 
•  Stir in alphonso mango pulp 
• Pour it into popsicle moulds, cover it and freeze until firm. (Do not forget to insert the popsicle sticks
•  Enjoy the popsicles