Lunch Menu
Rice, Red Carrot Stir Fry, Gren Leafy Vegetables Sabzi, Green Leafy Vegetables Sambar and Urad Dal Papad.

Red Carrot Stir Fry Recipe
https://palateobypushpa.blogspot.com/2019/02/red-carrot-stir-fry-side-dish.html

Green Leafy Vegetables Sabzi  Recipe

https://palateobypushpa.blogspot.com/2019/02/green-leafy-vegetables-sabzi-soppina.html

Urad Dal Papad Recipe
https://palateobypushpa.blogspot.com/2019/01/urad-dal-papad-ingredients-12-kg-urad.html 


Green Leafy Vegetables Sambar Recipe
Ingredients:

1 cup Toor Dal

1/2 cup Spinach chopped

1/2 cup Amaranth Leaves ( Dantina Soppu) chopped

1/2 cup Chakotha Leaves chopped

1 Tomato

1 Onion chopped

2 Garlic cloves chopped

2 spoons Tamarind extract

1/4 cup Coconut grated

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, spinach, amaranth leaves, chakotha leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for 3 - 4 whistles.

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

Now grind coconut and tomato into a fine paste in a mixer jar.

Pour paste, 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.

Green Leafy Vegetables Sambar is ready to serve with rice or ragi ball. 

Red Carrot Stir Fry

Red Carrot Stir Fry

Side Dish

Ingredients

4 Red Carrots grated

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder  and saute well.

Add grated red carrots, coriander leaves, salt and mix well and cook for 3 - 4 minutes and turn of the flame.

Serve Carrot stir fry  with chapathi or rice.

Butti Anna

Butti Anna
Traditional Curd Rice

Ingredients :

2 cups Cooked Rice

3/4 cup Milk

1/2 cup Curd

1 spoon Oil

1 spoon  Mustard Seeds

8 - 10 Curry leaves chopped

2 - 3 spoons Coriander Leaves chopped

5 - 6 Garlic cloves crushed

1/2 spoon Ginger crushed

7 - 8 Pepper crushed

3 spoons Coconut freshly grated

Salt

Method :

In a large mixing bowl, mash cooked rice.

Mix cooked rice, milk and curd and keep it aside.

For seasoning, take a tadka pan, heat 1 spoon oil and add mustard seeds, garlic, ginger, powdered pepper, curry leaves and coriander leaves on a low flame.

Now pour it into the mixing bowl, add salt, coconut  and mix well.

Make medium sized rice balls.

Butti Anna is ready to serve with chutney powder or pickle.

Note:

Do not add curd when rice is hot, add when rice cools down.

Before making rice balls, see that there are no lumps.
Boiled milk is added not raw milk.

Lunch Menu
Methi Chapathi, Purple Cabbage Sabzi, Rice and Radish Sambar.

Recipe Link
Purple Cabbage Sabzi
https://palateobypushpa.blogspot.com/2018/08/purple-cabbage-sabzi-side-dish.html


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

Kids Lunch Box
Chapathi and Beetroot Sabzi

Recipe Link for Beetroot Sabzi
https://palateobypushpa.blogspot.com/2018/03/beetroot-sabzi-ingredients-2-medium.html

Roasted Gram Powder
Ingredient for Sabzis

It is added to most sabzis as a thickener.You need not grind every time when you prepare sabzis, once grind roasted gram into fine powder it lasts for 1 month. I have shared recipes of sabzis where I use roasted gram powder in my blog.

Green Leafy Vegetables Sabzi

Green Leafy Vegetables Sabzi/ Soppina Palya
Side Dish

Ingredients
2 cups Palak/ Spinach chopped
2 cups Chakotha soppu chopped(in the picture)
2 cups Amaranth Leaves/Dantina Soppu chopped
1 Onion chopped
3 - 4 Green Chillies chopped
1/2 spoon Mustard seeds
1/2 spoon Turmeric powder
2 spoon Coconut grated
1 spoon Oil
Salt

Method
Wash thoroughly green leafy vegetables in water for 2 times and chop.
Heat oil in a pan, add mustard seeds, onion, green chillies and saute well.
Add chopped green leafy vegetables, turmeric powder, salt and coconut.
Cook for 5 minutes and turn off the flame.
Serve with rice or chapathi.

Tips
You can even add dill leaves, methi leaves or drumstick leaves.

Avalakki

Poha/ Avalakki

Weekend Breakfast or Snacks (Easy to make and quick)

Ingredients:

5 cups Poha/ Avalakki (thin)

1 Onion chopped

3 - 4 Green Chillies chopped

6 Curry Leaves chopped

2  spoon Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Urad dal split (optional)

1 - 2 spoon Peanuts

1 spoon Lemon Juice

3 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.

Now add onion, green chillies, curry leaves, turmeric powder, salt and cook for 2 - 3 minutes and turn off the flame.

Add poha  and mix well.

Lastly garnish it with lemon juice and coriander leaves.

Note

You can sprinkle few drops of water before serving as this poha is little chewy.
This poha is called paper avalakki also.

Lunch Menu
Rice, Horsegram Sambar, Horsegram Upma and Curd.

Recipe Link for Horsegram Upma
https://palateobypushpa.blogspot.com/2019/02/horsegram-upma-side-dish-ingredients-1.html 

Recipe for Horsegram Sambar

Ingredients:

3/4 cup Toor Dal

1/4 cup Horsegram 

1 Tomato

2 Garlic cloves chopped

2 spoons Tamarind extract

2 spoons Coconut grated

1/2 spoon Turmeric powder

1 spoon Sambar powder

1 - 2 spoons Red Chilli powder

1/2 spoon Mustard seeds

1/2 spoon Jeera

Pinch of Asafoetida

5 Curry Leaves

Salt

Oil

Method:

Soak horsegram in water overnight or 8 hours.

Cook toor dal, horsegram, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for 4 whistles.

For seasoning, take tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, curry leaves  and asafoetida and turn off the flame.

Now grind coconut and tomato into a fine paste in a mixer jar.

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

Sambar is ready to serve with rice.

Lunch Menu
Chapathi, Mixed Vegetable Sabzi and Vegetable Pulav


Recipe Link for Mixed Vegetable Sabzi
https://palateobypushpa.blogspot.com/2018/03/mixed-vegetable-sagu-sabzi-ingredients.html


Recipe Link for Vegetable Pulav
https://palateobypushpa.blogspot.com/2018/02/vegetable-pulav-ingredients-2-cups-rice.html

Horsegram Upma
Side Dish

Ingredients
1 cup Horsegram/ Hurlikalu

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Coconut grated (optional)

1 spoon Lemon Juice

3 spoons Oil

Salt

Method:

Soak horsegram in water overnight.

In a pressure cooker, cook horsegram for 4 - 5 whistles.

Coarsely grind cooked horsegram in a mixer jar without adding water.

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes.

Add ground horsegram and mix well and cook for 2 minutes.

Garnish with coconut, lemon juice and  coriander leaves.

Lunch Menu
Chapathi, Lady's Finger Sabzi, Rice and Curd

Recipe for Lady's Finger Sabzi

Ingredients:

10 - 15 Lady's Finger chopped

1/2 spoon Mustard seeds

1  Onion chopped

3 Green Chilli chopped

1/4 spoon Turmeric powder

2 spoons Coconut grated ( optional)

1 Tomato chopped

1 spoon Masala powder

4 Curry Leaves

2 spoons Coriander Leaves chopped

Salt

Oil

Method:

Heat 3 spoons oil in a pan  and add mustard seeds, onion, green chilli and curry leaves on a low flame.

Add lady's finger, tomato, turmeric powder, masala powder, salt, coconut, coriander leaves and mix well and add 1/2 cup water and cook for  5 minutes on a medium flame.

Serve Lady's Finger Sabzi with rice or chapati.

Rava Paddu

Instant Rava Paddu
Breakfast/ Dinner

Ingredients:
2 cups Fine Sooji/ Chiroti Rava
1/2 cup Rice Flour
1/2 cup Curd/ Yogurt
1 Onion finely chopped
1 Green Chilli finely chopped( optional)
2 - 3 spoons Coriander Leaves chopped
Salt
Oil

Method
In a mixing bowl, add fine sooji, rice flour, curd, onion, green chilli, coriander leaves and salt.
Add water and mix well.
Consistency of batter should be of dosa batter.

Heat paddu tawa on a medium flame and add 1/2 spoon oil and pour batter into the moulds. Cook both the sides untill it turns golden brown.

Serve hot paddus with coconut chutney or mint chutney.

Kids Lunchbox

Dosa with Coconut Chutney

Recipe for Dosa
https://palateobypushpa.blogspot.com/2018/05/dosa-ingredients-2-cups-dosa-rice-14.html