Lunch Menu
Chapathi with Beetroot Sabzi, Lobia Sabzi and Kheer

Lobia Sabzi

Ingredients
1 cup Lobia/ Alasandekalu
1 Onion chopped
2 Green Chilli chopped

1 Tomato chopped

1/2 spoon Turmeric powder

1 spoon Masala powder

1/2 spoon Ginger and Garlic paste

1/4 spoon Mustard seeds

1 spoon Roasted Gram Powder

2 Spoon Coriander leaves chopped

Salt

Oil

Method:

In a pressure cooker, cook lobia for 1 whistle and keep it aside.

In a pan, heat 2 spoons of oil on a low flame.

Add mustard, ginger and garlic paste,  chopped onion, and green chillies. Saute untill it turns golden brown and add lobia, masala powder and turmeric powder.

Add tomato, salt,1/4 cup water and coriander leaves, cook for 10 mins on a medium flame.

Serve lobia sabzi with rice or chapathi.

Tips

You can even add grated coconut and cook for 2 minutes.

Urad Dal Papad

Urad Dal Papad

Ingredients:
1/2 kg Urad Dal
3/4 kg Moong Dal
50 grams Pepper powdered coarsely
50 grams Jeera
2 Onion sliced
5 - 6 Green Chilli
8 Curry Leaves
Salt
Oil

Method
Mix urad dal, moong dal, jeera and salt and make flour in a flour mill.
In a mixer jar, grind onions, green chilli and curry leaves.
In a large mixing bowl, add urad dal mix flour, powdered pepper, ground onion paste and make a stiff dough by adding little water.
Make dough and keep it aside for 8 hours.
Dough is ready to make papads.
Make small balls and roll into thin small papad size by dusting flour.
Dry the papads  on cloth for 3 - 4 days by flipping the papads everyday.
Once papad dries , roast or fry in oil and serve with rice and sambar.


Note:
Knead the dough for 2 minutes with 1 spoon oil before making small balls and rolling into papad.
You can store papads for 6 months.
You can dry these papads in shade. 

Methi Chapathi with Onion Tomato Chutney
Breakfast

Recipe Link for Onion Tomato Chutney

https://palateobypushpa.blogspot.com/2018/07/onion-tomato-chutney-side-dish.html

Lemon Rice and Almonds
Kids Lunch Box

Recipe Link for Lemon Rice
https://palateobypushpa.blogspot.com/2018/02/lemon-rice-ingredients-2-cups-rice.html

Lunch Menu
Rice, Radish Sambar and Roasted Urad Dal Papad

Recipe for Radish Sambar
https://palateobypushpa.blogspot.com/2018/02/radish-sambar-ingredients-2-radish.html

Red Capsicum Sabzi

Red Capsicum Sabzi

Side Dish

Ingredients :

1 Red Capsicum chopped

1/4 cup Green Peas

1 Onion chopped

1 Tomato chopped

2 Green Chilli chopped

1/2 spoon Turmeric powder

1 spoon Masala powder

1/2 spoon Ginger and Garlic paste

1/4 spoon Mustard seeds

1/4 inch Cinnamon stick

2 Cloves
2 Spoon Coriander leaves chopped

Salt

Oil

Method:

In a vessel, heat 2 spoons of oil on a low flame.

Add mustard, ginger and garlic paste, cinnamon stick, cloves, chopped onion, and green chillies. Saute untill it turns golden brown and add red capsicum, green peas, masala powder and turmeric powder.

Add tomato, salt,1/4 cup water and coriander leaves, cook for 10 mins on a medium flame.

Red Capsicum Sabzi is ready to serve with poori or chapathi.

Lunch Box

 Lunch Box

Paddu, Coconut chutney and Carrot Slices

Recipe Link for Paddu
https://palateobypushpa.blogspot.com/2018/02/paddu-breakfast-recipe-ingredients-2.html

Sankranti Lunch Menu 
Lemon Rice, Cucumber Kosambari, Hyacinth Beans Sabzi and Maadli Sweet. 

Maadli
Sweet Dish

Ingredients
1 cup Wheat Flour
1/2 cup Jaggery powdered
2 spoons Copra/Dry Coconut grated
2 spoons Roasted Gram
3 Cardamom powdered

Method
Make stiff chapathi dough by mixing wheat flour and water.
Divide dough into medium sized balls.
Roll into thick chapathi.
Heat tawa, cook chapathi without oil both sides.
In a plate, make small pieces of chapathi and grind it in mixer jar and make coarse powder.
Add jaggery powder into the mixer jar and make coarse powder.
Spread on a plate and let it cool down.
Add powdered cardamom, grated dry coconut and roasted gram to the chapathi mix.
Mix well and serve with milk or ghee.

Note
You can store maadli for 2 - 3 days.

Peas Pulav

Peas Pulav

Ingredients :

1 cup Basmati Rice

1/2 cup Peas

1 Onion chopped

1 Tomato chopped (optional)

1 Bayleaf

3- 4 Green Chillis chopped

1 spoon Ginger and garlic paste

1/2 spoon Turmeric powder

1 spoon Mustard seeds

3  Cloves

1/4 inch Cinnamon stick

1 spoon Coriander seeds

1 - 2 spoon Coconut grated (optional)

Salt

Oil

Method

Make paste of coconut, 2 cloves, cinnamon and 2 spoons of coriander seeds in a mixer jar.

In a vessel heat 3 spoons of oil, add for seasoning, mustard seeds, ginger - garlic paste, 2 cloves, 1 cinnamon, bayleaf, onion, chillies and saute till it turns golden brown.

Add  peas, tomato and stir well.

Now add water 1 : 2.5 ratio.

Cook for 10 mins on medium flame.

Add  turmeric powder, coconut paste, salt and rice.

Now cook  in pressure cooker for 3 - 4 whistles.

Serve Peas Pulav with raitha.

Note: You can even add 3/4 cup Peas instead of 1/2 cup.

Garlic Bread
Evening Snacks

Ingredients
4 Slices  Bread
1 - 2 spoons  Butter
1 spoon Garlic grated/ finely chopped
1 spoon Coriander Leaves chopped

Method
Cut bread slices diagonally into 2 pieces with a knife.
In a small mixing bowl, add melted butter, garlic and coriander leaves and mix well.
Spread with garlic mix on one side of bread slice.
Heat tawa, toast bread slices both sides on a medium flame.
Garlic bread is ready to serve.

Note
Here I added salted butter, therefore I am not adding additional salt.

Onion Sambar

Ingredients:

1 cup Toor Dal

8 Small Onion (Sambar onions) 

2 spoons Tamarind extract

1/2 spoon Turmeric powder

2 spoon Sambar powder/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

Pinch of Asafoetida

1 spoon Jaggery powdered (optional)

Salt

Oil

Method:

Cook toor dal, pinch of turmeric powder, 2 drops of oil,  and water in a pressure cooker on a medium flame for  3 whistles.

Cut sambar onions into half.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, sambar onion and asafoetida and turn off the flame.

Pour seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

Onion Sambar is ready to serve with rice or Idli.