Lockdown recipes: Quesadillas and three more easy-to-make dishes

Easy-to-make dishes from CinCin, Cornitos, and Hotel Sahara Star

Being in a lockdown can be very distressing. Even if you’re safe, even if your basic needs have been taken care of — the fact that you’ve been living mostly in the confines of your home can trigger anxiety. It is for times like these that we have easy foods like quesadillas, wraps and bruschettas. So here we go:

Corn and Olive Quesadillas

Corn and Olive Quesadillas
  • 6 Cornitos tortilla wraps

  • 2 tbsp olive oil

  • 4 oz Cheese

  • 3 red onions, thin sliced

  • 1 cup corn kernels

  • 1 cup olives

  • 330 gm Cornitos salsa mild 


  • Brush one side of Cornitos tortilla wrap with the oil.

  • Turn the tortilla wrap over and top with the cheese, onions, corn, and olives.

  • Sandwich with another tortilla, oiled side-up.

  • In a frying pan heat the quesadilla until the cheese melts, cover it with a lid for 6-7min on low heat.

  • With the help of pizza cutter or knife cut the quesadilla into triangular pieces. Serve with Cornitos salsa.

Recipe courtesy: Cornitos


  • 200 gm pasta

  • 1 tbsp of olive oil

  • ½ tsp crushed red chilli flakes (if you don’t have chilli oil)

  • 4 cloves garlic, grated

  • 6 to 7 whole tomatoes peeled

  • 2 tbsp vodka (3 if you’re feeling cheeky)

  • 6 tbsp heavy cream

  • ½ cup grated Parmesan or gruyere, plus more for garnish (whatever cheese you have) salt and pepper to taste

  • fresh chopped parsley 


  • Boil the tagliolini in salted water till al dente.

  • While pasta is cooking, heat oil in large skillet over medium heat. Add chilli flakes and grated garlic.

  • Cook, stirring constantly, until fragrant, for 1-2 minutes.

  • Add tomatoes and vodka.

  • Bring to a simmer and cook, stirring occasionally for 5-10 minutes.

  • Stir in cream, Parmesan cheese, plus 1 or 2 tablespoons of pasta water until smooth.

  • If needed, add more pasta water a little at a time until smooth. Salt and pepper to taste.

  • Drain pasta, add to pan with sauce and toss until coated. Serve with fresh parsley and grated parmesan.

Recipe courtesy: Chef Daya Singh, CinCin

Devilled Egg with Mushroom Bruschetta

Devilled Egg with Mushroom Bruschetta


  • 4 eggs

  • 25 gm Greek yogurt or mayonnaise

  • 1 lime wedge

  • 2 g Dijon mustard (optional)

  • A pinch of chilli powder

  • Salt to taste

  • Few sprigs of fresh coriander 

  • 150 gm mushrooms

  • 2 gm cloves garlic

  • a pinch of salt

  • 2 gm pepper, freshly crushed

  • A pinch of dry herbs

  • 10 gm butter

  • 2 bread slices


  • Boil eggs for about 8 to 10 min.

  • Cut into half, length wise, and remove egg yolks.

  • In bowl mash all egg yolks, add mayonnaise or yogurt, seasoning and mustard to make a smooth paste.

  • Put this mixture in a piping bag and fill in the empty egg whites. Garnish with chilli powder and coriander sprigs.

  • Slice mushrooms and keep aside.

  • In a pan, heat butter and sauté chopped garlic and mushrooms.

  • Once the mushroom water evaporates, add seasoning and dry herbs and keep aside.

  • Toast bread slices on pan to golden brown.

  • Rub garlic on toast and apply soft butter.

  • Place mushroom mixture on top and serve with devils egg. 

Recipe courtesy: Hotel Sahara Star, Mumbai

Grilled Hummus Wrap

Grilled Hummus Wrap


  • 6 Cornitos Tortilla wraps

  • 50gm Zucchini, ends removed and diced

  • Handful of cherry tomato

  • 6tbsp Hummus

  • 6tbsp Olive oil

  • 50 gm Boiled peas

  • 50 gm Corn

  • 50 gm Diced carrot each

  • 50 gm Shredded Cabbage

  • 50 gm Romaine Lettuce

  • Salt and pepper to taste


  • Heat a skillet to medium heat

  • Place the diced zucchini on to the skillet toast in olive oil, sprinkle with salt & pepper & set aside

  • Place the Cornitos tortilla on a non-stick pan and cook it for 10 second on both side

  • Assemble the tortilla wrap spread hummus, grilled zucchini and vegetables in extreme corner

  • Roll it and put it in an oven to toast it.

Recipe courtesy: Cornitos