LUNCH MENU # 1

      Sometimes we all wonder what to cook for lunch.  The thought would stay up there for a long time without any ideas popping into our mind. I feel if you have a perfect idea of what you are cooking for the day, it will solve half of the issue along with cutting down the cooking time.  Here is a simple Vegetarian Lunch Menu - with Rice & Chapatis.  The side dishes suits both for Rice and Chapatis.  Also, this vegetarian meal is a simple & complete spread out for a Lunch.
      I always have a problem when I cook just rice or some veggie at home, as my kids are always the choosy ones.  I have to make an ultimate choice suitable all four of us in the same time, and when such situations arise, I cook such Lunch Menus, where I serve both Chapatis & Rice and cook Side dishes to go along with them.  This is a wholesome Vegetarian Meal.
     To finish with, serve it with some dessert/payasam. A simple Lunch with delicacy!!!

LUNCH MENU # 1 :

• Rice
• Chapatis
• Chana Dhal Masala
• Mint & Coriander Thogayal
• Lady's Finger Fry
• Carrot Poriyal
• Pasi Paruppu Kootu
• Moru Curry/Yogurt Curry
• Curd/Yogurt
• Appalam /Pappadam
• Pickle

 

 1) RICE:

For detailed recipes on HOW TO COOK DIFFERENT VARIETIES OF RICE, Click here...

 

2) CHAPATI

 For a detailed Recipe on HOW TO COOK CHAPATI, Click here...

 

3) CHANA  DHAL MASALA

CHANA DHAL MASALA

INGREDIENTS :

Bengal Gram Dhal / Chana Dhal - 1 Cup
Water - 5 Cups
Ginger - 1/2" Piece
Garlic - 2 Cloves 
Turmeric Powder - 1/2 Tspn
Chilli Powder -1/4 Tspn
Garam Masala - 1/4 Tspn
Cumin Seeds - 1/2 Tspn
Ghee/Oil - 3 Tbspn.
Salt - To taste

For a detailed recipe of CHANA DHAL MASALA, Click here....

METHOD :

• Wash  Bengal Gram Dhal and soak it for 20-30 minutes.
• Drain the water and wash it once again.
• Cook the Dhal with Turmeric Powder, chopped Ginger along with 5 Cups of water until well cooked.
• If cooking in pressure cooker, add just 3 Cups of water and cook for three whistles in high flame and 2-3 whistles in low flame.
• Heat Ghee/Oil in a pan, splutter Cumin Seeds, sauté chopped Garlic Cloves until they become golden brown.
• Add Chilli Powder and fry for a while in low flame.
• Immediately pour the above (ghee and spices) from the pan into the cooked dhal and stir well.
• Garnish with Coriander Leaves and serve hot with Rice, Roti, Paratha or Chapati.
• (NOTE : Cooking time differs with the quality of the dhal, and the type of pressure cooker used.  Adjust accordingly)

4) MINT & CORIANDER THOGAYAL

MINT & CORIANDER THOGAYAL

INGREDIENTS :

METHOD :

• Clean & wash the Mint & Coriander Leaves in running water.
• Leave it aside in a colander until the water in the leaves is well drained off.
• Heat oil in a pan & fry the Bengal Gram Dhal until they turn into golden brown colour in a very low flame.
• Add Dry Red Chillies/ Green Chillies and fry for a while.
• Add Coriander and Mint Leaves to the above along with Salt, Tamarind and a pinch of Sugar.
• Then add grated Coconut and mix well.
• Sauté them for a few minutes until the leaves look like they have wilted off.
• Remove from fire and allow it to cool.
• Grind the mix into a smooth paste in a Mixer. 

NOTES :

• Can prepare the Thogayal without Coconuts.
• Adjust a number of Chillies to your preference.
• Can use Dry Red Chillies/Green Chillies.
• Adding sugar is totally optional, but it will help in retaining the green colour of the leaves.
• Goes well with Rice and Chapatis.

5) MORU(YOGURT) CURRY

MORU / YOGURT CURRY

INGREDIENTS :

Curd - 1/2 Cup
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Sugar - A Pinch (Optional)

To Grind :

Coconut - 1/4 Cup
Cumin Seeds - A Pinch
Green Chillies - 2 - 3 Nos.
Garlic - 1 Clove (Optional)

For Tempering :

Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - A Pinch
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Coconut Oil -1 Tbspn

For MORU CURRY/MORU KACHIYATHU RECIPES, Click here...

METHOD :

• Grind the ingredients mentioned under 'To Grind' to a smooth paste.
• Pour this into a heavy bottomed pan.
• Beat the Curd/Yogurt slightly with a fork and mix this into the ground paste.
• Add Turmeric Powder, Salt and a Pinch of Sugar and mix well.
• Cook this on a very low flame stirring it continuously until it becomes warm.
• Do not allow it to boil, which can curdle the mix.
• Heat Oil in a pan, splutter the Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the Tempering to the Moru Curry and mix well.

NOTES :

• Cooking the mix on high flame without stirring can curdle the curry.
• Curd / Yogurt should be at room temperature.
• Pour the tempering over the curry and mix well.

6) CARROT PORIYAL(STIR-FRY) :

CARROT PORIYAL

INGREDIENTS :

Carrot - 250 Gms
Coconut - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - A Pinch

For Tempering :

Mustard Seeds - 1/2 Tspn
Urad Dhal - 1/4 Tspn
Curry Leaves - 1 Sprig
Shallots - 5-6 Nos.
Green Chillies - 2 Nos.
Oil - 1 Tbspn

For a detailed recipe of CARROT PORIYAL, Click here...

METHOD :

• Clean the Carrots and finely chop them.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal and Curry Leaves, fry them in a very low flame until Urad Dhal turns into golden brown colour.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Turmeric Powder and fry in a very low flame for few seconds.
• Add chopped Carrots, Salt and a pinch of Sugar and mix well.
• Now add grated Coconut and mix well.
• Sprinkle some water over the mix.
• Cover and cook for 5-8 minutes in low flame, stirring occasionally.

NOTES:

• Can pre-cook the carrots and then add it to the tempering.
• Adding coconut is truly optional.
• Adjust a number of Chillies to your preference.
• Adding sugar is also truly optional, it helps in retaining the colour of the vegetable. 

7) LADY'S FINGER/OKRA STIR FRY:

LADY'S FINGER / OKRA STIR FRY

INGREDIENTS :

Lady's Finger / Okra - 250 Gms.
Turmeric Powder - 1/4 Tspn
Sambar Powder - 1 Tspn
Mustard Seeds - 1/2 Tspn
Curry Leaves - 1 Sprig
Shallots - 5-6 Nos.
Green Chillies - 2 Nos.
Cumin Seeds - A pinch
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

• Wash and clean the Okra / Lady's finger. Trim off the corners and chop them into small pieces
• Heat Oil in a Pan, splutter Mustard seeds and Curry Leaves.
• Sauté Onions, Green Chillies and a pinch of Cumin seeds until onions turn translucent. 
• Add chopped Okras, Turmeric Powder, Sambar Powder, Salt and a pinch of Sugar and mix well.
• Sauté the Okras on low flame until they are done and the stickiness of the vegetable is totally gone.

8) CABBAGE AND GREEN GRAM DHAL KOOTU:

CABBAGE KOOTU

INGREDIENTS:

Cabbage - 1 Cup
Green Gram Dhal / Moong Dhal - 1/3 Cups
Asafoetida - A pinch.
Turmeric Powder - 1Tspn
Ginger - A Small Piece
Coconut - 3 Tbspns
Green Chillies - 2-3 Nos.
Garlic - 1 Clove (optional)
Cumin Seeds - A Pinch
Onion - 1/2 No.
Dry Red Chillies - 2 Nos.
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Oil / Ghee - 1 Tbspn

METHOD:

• Pressure-cook Moong Dhal along with a drizzle of coconut oil/ghee and a pinch of Asafoetida for 2 Whistles in High Flame and 1 Whistle in low flame. 
• Clean, shred and chop the Cabbage.
• Add chopped Cabbage to the cooked Moon Dhal, along with Turmeric Powder, Finely chopped Ginger and Salt.
• Cover and cook for a few minutes.
• Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
• Add this to the cooked Moon Dhal and Cabbage and mix well.
• Leave this in low flame until raw flavour goes for a few minutes.
• Heat Oil/ Ghee in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Sauté Onions until they turn translucent.
• Add cooked Moong Dhal and Cabbage kootu to the tempering and mix well.

NOTES:

• Do not overcook the Dhal.
• Can also cook Moong Dhal in Sauce pan alternatively.

LUNCH WITH CHAPATIS AND RICE

HOW TO SERVE:

• In a big Platter or a Plate serve each side dish in a small bowl or side-by-side.
• Then serve a Chapati or two for each plate.
• Serve a small bowl/cup of Rice.
  
• Serve a cup of Curd/Yogurt along with these dishes.
• No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.
• Succumb your SWEET TOOTH with some Sweet/ Dessert/Payasam to finish the menu.