LUNCH MENU IDEAS 1

Hi friends, welcome back to my blog. Hope you all are doing good. Today I am going to start a lunch menu series where I will be sharing some delicious combinations of recipes which you can try for your regular cooking. 

Today I am sharing a simple vegetarian lunch menu idea. It is Ladies finger curry, Carrot poriyal (stir fry) and Beetroot poriyal (Beetroot Stir fry) along with cooked white rice. Sharing the recipes below. Do try them out and let me know whether you liked this combination.

To cook rice (Serves: 3 to 4)

• Wash and soak 2 cups rice (I have used Ponni raw rice) in water for at least 30 minutes.

• Take 4 cups water, 1 tsp salt in a pressure cooker and bring the water to a boil.

• When water starts boiling, drain away the water from the rice and add the rice to the cooker.

• Close the lid of the pressure cooker and pressure cook for 2 to 3 whistles.

• Allow the steam to escape, open the lid and transfer to a serving bowl.

To cook Carrot Stir fry/ Carrot Poriyal 

Ingredients

500 gms carrot cut into small pieces
3 tbsp oil
1 tsp mustard seeds
8 to 10 curry leaves
2 dry red chillies
1 onion finely chopped
1/2 tsp red chilli powder (optional)

1/4 tsp turmeric powder

1/4 tsp sambar powder (optional)
salt to taste
handful of coriander leaves

Method

• Pressure cook Carrots with 1/2 tsp salt and 1 and 1/2 cups water for 4 to 5 whistles till the carrots are cooked.
• Allow the steam to subside and remove the lid of the cooker. Keep the boiled carrots ready.
• Heat oil in a pan, add mustard seeds and allow it to sputter.
• Then add curry leaves, dry red chillies and onions and saute till onions turn golden.
• Next add red chilli powder, sambar powder, turmeric powder and 1/4 tsp salt and give it a mix.
• Then drain water from the carrots and add the cooked carrots to the pan.
• Mix well and cook for a couple of minutes.
• Finally add coriander leaves. Mix well and transfer the Carrot poriyal to a serving bowl.
• Serve hot.

To cook Beetroot poriyal/ Beetroot stir fry

Ingredients

3 medium beetroots (skin peeed and chopped into small pieces)
3 tbsp oil
1 tsp mustard seeds
8 to 10 curry leaves
2 dry red chilleies
1 onion finely chopped
1 tsp garlic paste
1 tsp red chilli powder
2 tomatoes finely chopped
salt to taste
handful of coriander leaves

Method

• Pressure cook Beetroots with 1/2 tsp salt and 1 and 1/2 cups water for 6 to 8 whistles till the beetroots are cooked.
• Heat oil in a pan, add mustard seeds and allow it to sputter.
• Then add curry leaves, dry red chillies and onions and saute till onions turn golden.
• Next add garlic paste and saute for a minute till the raw smell goes.
• Then add salt, red chilli powder and tomatoes.
• Cook for a couple of minutes till oil starts separating.
• Add the cooked beetroots and mix well.
• Close a lid and cook in low flame for 10 minutes till the beetroots absorb all the flavors.
• Finally add coriander leaves. Mix well and transfer the beetroot stir fry/ poriyal to a serving bowl.
• Serve hot.

To make Ladies Finger Curry

Ingredients

2 cups ladies finger cut into 1inch pieces

3 tbsp oil

1 onion finely chopped

1 ½ tsp ginger garlic paste

3 large tomatoes deseeded and pureed

3 tbsp coconut paste

4 tsp coriander powder

1 tsp red chilli powder

¼ tsp turmeric powder

1 tbsp soya sauce

3/4 tsp salt (or to taste)

Handful of Coriander leaves

Method

• Heat oil in a pressure cooker, add onions and sauté for a few minutes till onions turn golden.
• Then add ginger garlic paste and sauté for a minute till the raw smell goes. 
• Then add red chilli powder, turmeric powder, coriander powder and salt. 
• Mix well and add tomato puree, cook for a few minutes till oil starts separating. 
• Now add ladies finger pieces and mix well. 
• Dissolve coconut paste in 2 cups of water and add to the cooker. 
• Mix well and add coriander leaves. Now close the lid, and cook for 10 minutes or 4 whistles. 
• Once done, allow the steam to escape and open the lid of the cooker.
• Now add soya sauce to the curry and switch on the flame.
• Bring the curry to a boil and check for taste. Add salt or red chilli powder if required and then switch off the flame.
• Transfer the curry to a serving bowl and serve hot.

#lunchboxrecipes #lunchmenuideas

Hope you liked the post. Will be back with a new post soon. Thanks for reading!