Indian lunch menu recipes for all gatherings. I have shared assortment of thali menus, basic south indian dinners, north indian feasts and a lot more indian lunch combo.
INDIAN LUNCH MENU & COMBO
Lunch has consistently a gala for us. Amma normally makes 2 side dishes in any event, somedays it might reach out to 5 or 6. I have been motivated by raji from raks kitchen. So I have chosen to share the lunch menu which we eat constantly. I will post a menu for every week, this will give you a few thoughts for choosing your lunch. This menu is what I had right today. It is a seriously basic one.
HOW TO PREPARE LUNCH MENU (IDEA)
I utilize a 2 Burner Oven to make this feast. First conclude the menu and begin by cleaving and cutting the veggies.
I cleaved my beans and carrots for pan sear, cut my crude banana for bajji, Stripped and hacked sweet potato.
Bubble vegetables independently. It will take 15 mins. I utilize my two burner for this. Whenever they are finished. Channel and put away.
While they are cooking, I grind the elements for curries and keep prepared. I cut the tomatoes, coriander leaves for rasam and drench tamarind for rasam and pickle moreover.
Begin by making the carrot beans pan sear. Heat oil and temper the fixings. Whenever it is done, Include cooked beans and carrot pan sear for 3 mins. Include salt and ground coconut. Pan sear for a min and eliminate that to a serving dish. It is finished in 5 mins.
In a similar kadai make the sweet potato poriyal. Heat oil and temper. Whenever it is finished, add sweet potato and salt and blend well. Sweet potato must be simmered so I leave it for a decent 10 mins or so mixing frequently.
While the sweet potato is simmering, I begin making the rasam in the other oven. heat oil and temper. Include ground masala and tomatoes. Saute for a min. Include tamarind juice, salt and jaggery and blend. Heat up this for 4 to 5 mins till it arrives at a solitary boil.Switch off the fire and add coriander leaves. Move it to a serving dish.
At the point when you complete the process of making rasam the sweet potato would be cooked. Include pepper powder
what’s more, change off the fire and move it to a serving dish.
Presently I wash the kadai till it is spotless and begin making the pickle. Heat oil and temper. Add the chillies. Sear them for 5 mins. Presently include Tamarind juice which you have drenched and bubble it for 5 mins. Add jaggery, salt and blend well. Allow them to stew for 2 mins. Change off the fire and move this to a serving dish.
Presently I make the bajji. Before that, I cook the rice in pressure cooker in a
oven. In the other oven I heat oil for broiling bajji.
At the point when the oil is preparing, I make the hitter. When I wrap up making the hitter, the oil would be prepared. I fry the bajjis and move this to a serving dish.
Presently shortly the rice would be cooked. Allow the strain to go without anyone else prior to opening the cooker.
Take the curd from cooler and partake in your dinner.
LUNCH MENU 1
GINGER RASAM, YAM PORIYAL, CARROT BEANS THORAN, CHILLI TAMARIND PICKLE & VAZHAKKAI BAJJI
The present south indian menu incorporates Steamed White Rice, Ginger Rasam, Sweet potato Pepper Cook, Stew and Tamarind Pickle, Beans and Carrot Pan fried food with Coconut, Curd and Vazhakkai Bajji. It completely took me under 90 minutes to make this dinner. This time relies upon the capacity of the cook, speed in the kitchen and cleaving abilities. It might shift.
LUNCH MENU 2
PULIKULAMBU, POTATO ROAST, CABBAGE THORAN & KEERAI KOOTU
This is my second lunch menu. I considered posting a non veg chicken biryani feast, however since it is karthigai deepam, I chose to go veggie lover. This is my outright most loved dinner. Amma makes it at whatever point I visit her. This is one of the encouraging feast. This feast comprise of Steamed White Rice, Potato Cook, Brinjal Puli kulambu, Keerai Kootu, Cabbage Pan fried food with Coconut, Curd and Papad.
LUNCH MENU 3
CHICKEN BIRYANI, CHICKEN FRY, ONION RAITA, RASAM & BADAM KHEER
This is my third Lunch feast. Furthermore, it is a biryani feast. Not veg biryani, it is a chicken biryani feast. One of my #1 feast. I make this generally on sundays. Hubby’s #1 feast as well. This feast comprise of Chicken Biryani, Chicken Fry, Onion Tomato Raita, Plain Rice, Basic Rasam, Papad and Badam Kheer.
LUNCH MENU 4
VENDAIKAI PULIKARI, KOVAKKAI PORIYAL, PAPALI THORAN, GREEN GRAM THOGAYAL & KILANGU KOOTU
This lunch menu series is presented on give thoughts for you all that what all combo of dishes goes well together. We eat this sort of combo the entire days for lunch yet occasionally we decrease to side dishes to one due to apathy, yet the majority of the day this is how things have been. This menu comprise of steamed rice, vendaikkai pulikari, kovaikai poriyal, papali thoran, green gram thogayal, kilangu kootu, vathal and curd.
LUNCH MENU 5
MALLI RASAM, POTATO CAPSICUM PORIYAL, SIRU KIZHANGU PORIYAL
This is one of my favorite lunch menu. I love poriyals in my lunch menu more than thoran or coconut based dish. Plain rice, rasam, poriyal is always my favorite. If a fried papad is included in the menu, then it becomes my absolute favorite one. This meal includes steamed rice, malli rasam, potato capsicum poriyal, siru kizhangu poriyal, fried papad, curd and mango pickle
