LUNCH MENU IDEA: 2

FROM RAK'S KITCHEN:

LUNCH MENU: 2 PALAK PANEER, SWEET CORN PULAO, ALOO PARATHA

 

Recipe Cuisine: Indian   | Recipe Category: Lunch
Prep Time: 30 mins     | Cook time: 45 mins     | Serves: 2

1.     Soak basmati rice in warm water. Make dough for aloo paratha. I made just 2 for us. I microwaved potato for the stuffing.

2.     Clean spinach (palak). Chop onion, tomato for palak paneer and keep other ingredients like mint, coriander, garlic, ginger and green chillies ready. Keep paneer cubes immersed in hot water until use.

3.     Grind for corn pulao. Prepare corn pulao first and let it be cooked in a stove.

4.     Fry palak, green chilli and let it be aside. Temper and continue making palak paneer. While tomatoes are being cooked, you can grind the palak.

5.     Prepare palak paneer, by now pulao also will be ready. Fluff it and keep aside.

6.     Lastly prepare aloo paratha hot when you are ready for lunch.

Serve with dahi and pickle for paratha. Easy lunch ready for your family. I say it easy coz corn is frozen, paneer for gravy, so only chopping onion, tomato and garlic peeling is work. 2 aloo parathas can be made in a jiffy

ALOO PARATHA WITH TOMATO GARLIC CHUTNEY SIDE DISH

 

Recipe Cuisine: Indian | Recipe Category: Breakfast/ dinner

Prep Time: 15 mins    | Cook time: 5 mins per paratha    | Makes: 6

Ingredients

Wheat flour - 1 cup

Oil (optional) - 1 tblsp 

Salt, Luke warm water - As needed

Knead dough to a non-sticky consistency similar to how we prepare for chapattis and keep for some 15 - 30 minutes.

For stuffing

Potatoes - 3 

Coriander leaves - 3 tbsp. 

Green chilies - 4 

Ajwain/ Omam - 1/2 tsp. 

Salt - as needed 
Method

1.     Make equal sized balls out of the dough and the stuffing.

2.     Roll the dough ball to a thick, palm sized circle.

3.     Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.

4.     Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer. 

5.     Heat tawa and cook the parathas both sides in medium low flame, add oil as needed, till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.