Indian Lunch Menu Ideas

Lunch Menu
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Manathakali Keerai Masiyal
Marundhu Rasam
Asparagus Karamani Poriyal
Cabbage Mor Kootu
Cucumbers

Mini Banana Leaf Sapadu
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Corn Pulao 
Chole
Palak Paneer
Roti

Cabbage Mor Kootu

Gangavalli koora tomato fry

Kothamalli Podi

Cucumber

Lunch Menu
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Rice
Manathakali Kulambhu
Keerai Masiyal
Potato Puttu
Cucumbers

Lunch Menu
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Mint Pulao
Mixed Vegetable fry
Boondhi Raita

Avarakkai Pulao
Avocado Raita with Microgreens

Indian Lunch Menu Ideas

Menu
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Rice
Veg.Kurma
Thengai Thogayal
Ajwain leaf Rasam

Guthi Vankaya Biriyani 
Egg Pepper Fry
Raita

Menu
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Plain Rice
Sambar
Brinjal Fry
Chutney Podi
Gobi fry
Rasam
Curd 

Pudhina Chutney / Mint Chutney / Pudina Thogayal / Pudina Thuvaiyal

Pudina Chutney

Ingredients
Pudhina / Mint leaves -1 cup
Green chilles-3
Ginger-1/2''
Oil - 3 tsp
Coconut - 4tsp
Tamarind paste or a small piece tamarind -1/4tsp
Urad dal-1 hand full
Channa dal-1 hand full
Salt to taste
Hing-1/4tsp
Method
Heat oil in a pan fry all above ingredients till light brown.
Cool completely add salt & grind to a fine paste.Add very little water to grind.
Enjoy with any tiffin or mix it with rice and enjoy!

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Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers

Paneer Stuffed Capsicum

For the filling
Finely chopped paneer - 1/2 cup
Frozen peas - 1/4 cup
Chopped tomato - 1 large
Chopped onion - 1/4 cup
Ginger and Garlic paste - 1/4 tsp
Chopped coriander leaves - a handful
Lemon juice - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Jeera powder - 1/4 tsp
Salt to taste
Oil - 2 tsp
Other ingredients
Green capsicum - 3
( cut into half and remove the seeds)
Oil - 1 tsp
Shredded mozzarella cheese as needed
Italian seasoning - to sprinkle on top
Method
Heat oil in a pan fry onion till light brown add the ginger and garlic paste saute till raw smell has disappeared.add tomatoes and fry till its soft.
Add the peas and all dry masala powders and cook till raw smell has gone.
Lastly add the paneer mix well.Switch off the stove add lemon juice and coriander leaves.
Your filling is ready to stuff inside the capsicum.
Brush the capsicum all sides with some oil and place it in a baking tray,bake it for 10 minutes at 400 deg.F till the capsicum changes colour.
Remove from the oven and fill the capsicum with the filling mixture.Put back in the oven and bake for another 10 minutes at 400 deg.F. Remove from oven sprinkle cheese and Italian seasoning on top and broil for 5 minutes till the cheese melts and its slightly brown.
Enjoy them hot!

Note:
a) Each oven is different so adjust the cooking time and temperature accordingly.
b) You can also make the filling with chicken or potato use your imagination.

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Garlic Pickle / Poondu Urugai

Garlic Pickle

Ingredients 
Mustard seeds - 4 tsp
Methi - 1 & 1/2 tsp .
( Slightly roast and powder the mustard and methi seeds)
Red chilly powder - 5 tsp  heaped
Salt to taste ( about 1 & 1/2 tsp
Jaggery - 1/4 tsp
Lemon juice - 1 medium size lemon
Small peeled garlic - 2 cups
Tempering
Sesame oil - 1 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chilies -3

Method
Heat oil in a pan temper it with mustard,jeera and red chillies.
Add the garlic and fry till its slightly soft.Switch off the stove and let it cool completely.
Once its cool add the  dry powders,jaggery and lemon juice,mix well till well combined.
Store it in a clean jar in fridge.


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Asparagus Karamani Poriyal / Asparagus Poriyal / Asparagus Black Eye Bean Fry

Asparagus Karamani Poriyal

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup
Garlic - 2
Jeera - 1/4 tsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
( Do not add any water while grinding)
Tempering
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp

Curry leaves few
Other ingredients
Chopped asparagus - 2 cups
Cooked karamani / Black eye bean - 1/4 cup
Curry and coriander leaves for garnish.
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir,add the cooked karamani sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well till everything is well combined,
Switch off the stove garnish with curry and coriander leaves.
Best served as side dish for rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

Marundhu Rasam

Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Indo Chinese Lunch Menu

Menu - 1
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Chilli Garlic Mushroom
Burnt Garlic Chinese Fried Rice
Egg Drop Soup

Menu -2
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Egg Fried rice
Chicken Soup
Garlic Sesame Asparagus stir Fry

Thuthuvalai Podi / Thoothuvalai Podi / Toodhuvalai Podi / Thoodhuvalai Podi / Trilobatum Leaves Powder

Thuthuvalai Podi

Ingredients
Urad dal - 2 tbsp
Pepper - 1 & 1/2 tsp
Jeera - 1 tsp
Red chillies - 4
Tamarind - a small piece
Salt to taste
Dried thoothuvalai/thuthuvalai leaves - 2 cups

Method
Wash and dry the thoothuvalai leaves on a cloth for 4 days inside the house till they are crisp.Do not dry them under sun.
Dry roast above ingredients till colour changes,do not over fry and burn them.Remove it on a plate.Switch off the stove and add the leaves and saute for a minute.
Cool all the ingredients add salt and powder them.Store it in a clean jar.
Add a teaspoon of this podi and some ghee or sesame oil to hot rice and enjoy.

Note:
If you have cold or cough have this podi mixed with rice or add it in buttermilk and drink.

Thoothuvalai chutney recipe click HERE


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Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

Puli Aval

Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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