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 little room to pause, many are choosing to step away from the pressure of perfect dates and curated romance.
Anti Valentine’s Day is about slowing down, de-stressing and celebrating on your own terms whether that means a solo night in, comfort food over clichés or simply enjoying flavours without expectations. Instead of chasing reservations or grand gestures, this at-home menu focuses on nourishment, indulgence and familiarity, proving a good meal can be celebration enough, no matter what your relationship status is.
Recipes by 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 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 chilli paste
- 1 tbsp ginger, chopped
- 2 tbsp coriander leaves, chopped
Instructions
- Mix amaranth flour and milk in a bowl until lump-free and keep aside
- Heat sunflower oil in a pan
- Add cumin seeds and allow them to splutter
- Add curry leaves and asafoetida
- Pour in the amaranth mixture, then add cooked barley, green chilli paste, ginger, salt and sugar
- Once it begins to boil, add coriander leaves and cook for 3 minutes on medium flame
- Turn off the flame and stir in lemon juice
- 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 comforting, it suits Anti-Valentine celebrations that favour good food and good mood over rules.
Ingredients
For the marinade
- 200 g paneer cubes
- 3 tbsp thick yogurt
- 1 tbsp rice flour
- 1 tbsp cornflour
- 1 tsp red chilli powder or 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
- Mix yogurt, rice flour, cornflour, spices, ginger garlic paste, lemon juice and salt
- Coat paneer cubes and marinate for 15 minutes
- Fry paneer until crisp and drain
- Heat oil in a wok and sauté garlic, ginger, green chillies and curry leaves
- Add ketchup, chilli sauce, soy sauce, pepper and honey
- Toss fried paneer in the sauce until coated
- Garnish with coriander and serve hot
Serving suggestion: Best with parotta, fried rice or garlic naan
Mutton Sukka with Ragi Dosa
For those embracing Anti-Valentine’s Day as an excuse to indulge unapologetically, this robust pairing delivers deep flavours and warmth.
Ingredients
For Mutton Sukka
- 500 g mutton with bone, pressure cooked
- 2 sprigs curry leaves
- 2 tbsp sesame oil
- 2 tbsp Godrej Jersey curd
- 1 cup water
Paste
- 20 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 grated coconut
For Ragi Dosa
- 1 cup ragi flour
- ¼ cup besan
- Salt to taste
- 2 cups water
- 2 tbsp sesame oil
Instructions
Mutton Sukka
- Grind paste ingredients with water
- Mix in curd and keep aside
- Heat sesame oil and add curry leaves
- Add paste and cooked mutton
- Add salt and water and cook 8 minutes on medium flame
Ragi Dosa
- Mix ingredients to form batter
- Heat pan and grease lightly
- Spread batter like a pancake
- Cover and cook 30 seconds, flip and serve
Serve hot together
Mango Millet Popsicle
Ending the spread on a lighter note, mango millet popsicles add a refreshing, playful finish.
Ingredients
- 2 cups Alphonso mango pulp
- ¼ cup multi millets
- 1 litre Godrej Jersey milk
- 200 g sugar
- Popsicle moulds
Instructions
- Soak millets in warm water for 6 hours
- Grind and strain through muslin for smooth extract
- Cook extract with milk until reduced to half
- Add sugar and cool
- Mix in mango pulp
- Pour into moulds and freeze until firm
