Lunch Menu

Lunch Menu

Chapathi, Bottle Gourd Sabzi, Rice, Amaranth Leaves Sambar and Fryums (Sandige).

Recipe Link 

Bottle Gourd Sabzi

Recipe Link 

Amaranth Leaves Sambar

Here for sambar I added only amaranth leaves.

Dates Powder

Dates Powder

Healthy Winter Special

Ingredients
1 cup Dry Dates powdered
1 cup Dry Coconut powdered/ grated

2 Cardamom powdered

Method

1.Preparation:

    - Cut or break the dry dates into small pieces (about 8 pieces per date).

    - Grind the date pieces into a fine powder using a mixer jar.

2.Mixing:

    - Add Dry Coconut Powder, cardamom powder to the date powder and mix well.

3.Optional:

    - Add chopped dry fruits like Cashewnuts and Raisins to the mixture for added flavor and nutrition.

Result:

    - Dates Powder is ready!

    - Use as a healthy mid-meal snack for kids.

    - Store in an airtight container for up to 10 days.

You can even add gond( edible gum) roasted in ghee. If you prepare ladoos, you can add roasted alive seeds.

Foxtail Millet Dosa

 Foxtail Millet Dosa with Coconut Chutney

Ingredients

2 cups Foxtail Millet/ Navane

3/4 cup Urad Dal

1/4 cup Poha

1 spoon Methi seeds

Method

Wash and soak Foxtail millet in water for 6- 7 hours.

Wash and soak urad dal and methi seeds in water for 6 - 7 hours separatly.

Grind soaked foxtail millet, urad dal, methi seeds and poha into a fine paste in a mixer jar.

Transfer it to a vessel and ferment for 8 hours.

After fermentation, add salt to the batter and dosa batter is ready.

Make dosa on dosa tawa and serve hot with chutney.

Deepawali Special

 Deepawali Special

Holige, Kosambari and Bonda

Rice and Holige Saru (not in the picture)

All the recipes available in the blog 

How to plan Festival Menu ?

• Plan what dishes you want to prepare for that particular festival and make a list.
• List all the ingredients you need to prepare the dishes.
• Buy only those items you dont have in your pantry.
• Sometimes you have to buy fresh ingredients like jaggery, maida, fine sooji, cardamom, nuts etc.
• Beginners can learn sweets like kheer/payasa, burfi, halwa etc which are easy and quick to prepare.

On festival day, you can start preparation early in the morning like soaking, grinding, chopping, roasting etc and dishes will be ready by lunch.

Proper planning will help in reducing unnecessary stress and fatigue.

Kaju Burfi

 

Kaju Burfi

Ingredients

1 1/4 cup Cashewnuts

3/4 cup Sugar

2 Cardamom powdered

1 spoon Ghee

Method

Grind cashewnuts into fine powder.

Take a thick bottom pan, add 3/4 cup sugar and 1/2 cup water and cook untill sugar dissolves.

Add cashew powder when you get one string consistency of sugar syrup.

Add 1 spoon ghee and cardamom powder, stir continously on a low flame for 3 minutes.

Cashew mix starts leaving the sides of pan, turn off the flame.

Pour the mixture on a greased plate.

Roll gently with a rolling pin and roll slightly thick.

Cut into diamond shapes or desired shapes when it is warm.

Kaju Burfi is ready.

Note

Cook on  low flame only.

Kadai Veg

 Kadai Veg

Ingredients

I/2 cup Beans chopped

1/2 cup Carrot chopped

1/2 Capsicum diced

8 Paneer cubes

2 Tomatoes

1 Onion chopped

1/2 spoon Ginger - Garlic paste

1/2 spoon Turmeric Powder

1/2 spoon Masala Powder

1 spoon Red Chilli Powder

1 spoon Kasuri Methi

3 spoons Oil

Salt

Method

Pressure cook chopped beans and carrot in a pressure cooker for 1 whistle.

Heat oil in a pan, add ginger garlic paste, onion, capsicum and saute well.

Add cooked beans and carrot and mix well.

Blend 2 tomatoes in a mixer jar and keep it aside.

Add tomato puree, turmeric powder, red chilli powder, masala powder, 1/2 cup water and cook for 1 minute on a medium flame.

Add paneer cubes and salt, mix well and cook for 2 minutes.

Lastly add kasuri methi and turn off the flame.

Serve hot kadai veg with roti or rice.

Note

You can even add gobi florets or  potato.

Here I used homemade masala powder, you can add garam masala powder also.

You can even add amchur powder.

Lunch Menu

Chapathi, Beans Sabzi, Rice and Sprouted Horsegram Sambar

Recipe Link for Sprouted Horsegram Sambar

Recipe For Beans Sabzi

Ingredients

2 cups Beans chopped

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

2 spoons Oil

Salt

Method:

Pressure cook chopped beans in a pressure cooker for 1 whistle.

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

Add cooked beans, coriander leaves, coconut, salt and mix well and cook for 3 - 4 minutes and turn off the flame.

Serve beans sabzi with chapathi or rice.