Love, Comfort and a Home-cooked meal: A new valentine day ritual

Team L&M 

Valentine’s day is no longer just about grand gestures or candle lit dinner. Today we are in an age defined by fast paced work lives and constant screen time, the day has quietly evolved into an opportunity for equally slowing down, indulging mindfully and celebrating love in all its form.

Whether it’s an intimate home-cooked meal for couples, a comforting solo dinner rooted in self-love that celebrated indulgence without pressure, meaningful moments today are being created at home. Although not everyone can make it to elusive dinner reservations but that doesn’t mean the celebration has to fall short. Thoughtfully, prepared dishes, familiar flavours and a relaxed setup can be just as special.

Bringing together nourishing soups, heartly mains and indulgent desserts, this guide offers recipes designed to suit every kind of Valentine’s Day celebration allowing you to impress, unwind and celebrate love on your own terms.

 The Recipes are shared by Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina

Finger Millet Soup

Perfect for couples easing into a cozy evening or a solo Valentine spent unwinding, this naturally pink-hued finger millet soup makes for a light yet comforting start. Nourishing, warm, and visually appealing, it sets the mood without feeling heavy.

Ingredients:

• 1 cup Godrej Jersey curd
• 2 tbsp finger millets 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 together Godrej Jersey curd, finger millets 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

A wholesome yet indulgent option for couples cooking together, this finger millet galette balances texture and flavour beautifully. It works well as a shared plate that feels thoughtful without being overly elaborate.

Ingredients:

• 1 cup sweet potato, roasted
• ½ cup yam, 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

For evenings that call for comfort without complication, this homestyle prawns curry delivers richness and familiarity in every bite. Best enjoyed at home, it’s a reminder that simple, well-cooked food can be celebration enough.

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
• few petals of kokum
• salt as required

Instructions:

• Grind onions, tomatoes, ragi flour, turmeric powder and red chilli powder in a fine paste
• Heat groundnut oil in a pot
• Add in the ground masala and stir
• Once oil releases from the sides of the pan, add in 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

Crisp on the outside and packed with punchy flavours, this burnt garlic and black pepper chilli paneer is perfect for couples who enjoy bold, restaurant-style dishes at home. Ideal for sharing, it brings heat, crunch, and indulgence to a Valentine’s celebration that feels relaxed yet elevated.

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 banter
• 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

Rich yet balanced, this millet-based ice cream is made for slow Valentine evenings that call for indulgence without excess. A comforting dessert to be shared or to be savoured alone.

Ingredients:

• 50 gms barnyard millet
• 50 gms kodo millet
• 50 gms foxtail millet
• 100 gms 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 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