Easy And Quick Recipes To Pack For A Picnic Day Out
Image Credit: Unsplash

If you’ve been entrusted with the responsibility of being the person that’s planning what to eat on a day out at the park or out of the city, there’s a chance that the experience of getting food from point A to point B might seem harrowing. Multiple factors play into the idea of what you want to cook – especially if sub-standard food from little stalls don’t catch your fancy – taking into account the different taste palettes of your company, making sure to not carry anything that might spill or make a mess as well as keep well long enough for people to nibble when they’re hungry. Here are some delicious recipes you can attempt to make while you pack your bags and put on your hat to go have a good time.

Beetroot-Sweet Potato Cutlets

Image Credits: cookpad

No picnic from our childhood has been complete without enjoying a cutlet of some sort, dipped in ketchup or a fiery green chutney. Bring back the nostalgia with a healthier version of those deep-fried cutlets that are equally delicious and will have everyone coming back for seconds and thirds. The easiest way to go about doing this is to shape the cutlets ahead of time and stash them in the freezer and pan-fry or bake them when they’re ready to be packed.

Ingredients

  • ½ cup grated beetroot
  • 2 sweet potatoes, boiled
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 green chillies, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala
  • 1 tablespoon ghee/vegetable oil
  • ¼ cup grated paneer
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala
  • 4 tablespoons gram flour
  • 1 teaspoon baking powder
  • Salt, to taste
  • Oil, for shallow frying

Method

  • Heat the tablespoon of oil in a pan and temper the cumin seeds. As they splutter, add the minced ginger-garlic, green chillies and chopped onion to fry for 3-4 minutes.
  • Add the grated beetroot and saute for a couple of minutes before adding in the paneer. Add the spice powders and mix well to combine.
  • Season with enough salt and cool the mixture slightly before adding the boiled sweet potatoes and mashing everything together.
  • Make a slurry with the gram flour, baking powder and a pinch of salt in a smaller bowl and set aside. Shape the beetroot-sweet potato mixture into cutlets that fit into your palm and refrigerate for 10-15 minutes.
  • Heat some oil in a pan and while that comes to temperature, dip each cutlet in the slurry and fry on both sides, until nicely browned. Remove from the pan, onto absorbent paper towels and pack into containers.

Buttermilk Baked Chicken

Image Credits: Natasha's Food Adventures

Chicken drumsticks are fun picking food, especially for kids who would prefer to run around and play, while on a picnic. This deliciously tangy baked chicken, flavoured with a thick buttermilk marinade tastes even better when cold, as odd as it may sound. What’s more? You could get on with pottering about to finish up other chores around the kitchen while the chicken cooks in the oven and not have to worry about keeping an eye on it when you’re in a rush.

Ingredients

  • 600-800 grams chicken drumsticks
  • 2 cups thick buttermilk/yoghurt
  • ½ cup vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons crushed black pepper
  • 2 teaspoons cumin powder
  • 1 tablespoon honey
  • Salt, to taste

Method

  • Add all the ingredients to a large mixing bowl, once the drumsticks have been washed and patted dry and mix thoroughly with your hands, in order to let the marinade coat the chicken evenly.
  • Sit the chicken in the refrigerator overnight or a minimum of 6 hours before extracting the drumsticks on to a large baking sheet and drizzling with some more oil.
  • Preheat the oven to 200 degrees Celsius and cook the drumsticks for 30 minutes, until browned and cooked through completely.

Sesame Peanut Noodles

Image Credits: Slice Of Jess

Noodles are pretty much the most convenient packed food to carry on a picnic – thanks to both, adults and children enjoying them equally. Besides, they are such a versatile base to cook with since you can add all kinds of vegetables or protein, make them vegan for anyone with dietary restrictions. These sesame peanut noodles are packed with flavour and taste delicious when eaten at room temperature; they also keep well for a long time without going bad or turning soggy.

Ingredients [For Dressing]

  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha
  • ¼ cup peanut butter
  • Juice of 2 lemons

Ingredients [For Noodles]

  • 1 packet rice noodles/vermicelli
  • 1 carrot, julienned
  • 1 red bell pepper, sliced thinly
  • 4 green onions, chopped
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons freshly chopped coriander
  • Salt, to taste

Method

  • Mix all the ingredients for the dressing and set it aside. Cook the noodles as per instructions on the packet and drain them, before running under cold water to prevent overcooking.
  • Combine the vegetables and season lightly with salt before tossing in the noodles, followed by the dressing. Use a pair of tongs to combine and avoid breaking the noodles down.
  • Sprinkle the sesame seeds and chopped coriander and pack into individual portions.