LUNCH MENU IDEA - 6

LUNCH MENU IDEA: 6


FROM JEYASHRI KITCHEN:

CHANNA PULAO:

INGREDIENTS:

BASMATI RICE	1 CUP
CHICK PEAS(KABULI CHANNA)	1/2 CUP
MINT LEAVES	10-12 LEAVES
ONION	1 NO
TOMATO	2 NO
POTATO	1 NO(OPTIONAL)
BIRYANI MASALA	1 AND 1/2 TSP
REDCHILLI POWDER	1/4 TSP
TURMERIC POWDER	A PINCH
OIL	1 TBLSP
GHEE	1TSP
CORIANDER LEAVES	FEW TO GARNISH

METHOD:

• Soak the channa  for 6-8 hours

• Wash the rice and soak it in 1 and 1/2 cup of water for 20 minutes.

• Cut the onions and tomatoes finely.
• Cut the potatoes into cubes.

• In a pressure cooker, add oil and ghee.
• Add the mint leaves.
• Saute it for few minutes.
• Now add the onions and saute till it turns pink.

• Add the tomato and saute till they becomes mushy.

• Now add the potatoes and fry them for a minute.
• Drain the water from the chickpeas and add it to the onion tomato mix.

• Now add the rice with water.
• Add the biryani masala, turmeric powder, redchilli powder and salt to this.
• I used SHAN biryani masala. You can use anything of your choice.

• Close the lid of the cooker and pressure cook till 3 whistles.

• Mix it gently without mashing the grains.
• Garnish with coriander leaves and serve hot with raitha

CAULIFLOWER PEPPER FRY

INGREDIENTS: (Serves 3)

CAULIFLOWER	1 (MEDIUM SIZE)
ONION	1
GINGER GARLIC PASTE	1 /2 TSP
BLACK PEPPER	3/4 TSP
CUMIN SEEDS	1/2 TSP
SALT	TO TASTE
TURMERIC POWDER	A PINCH
OIL	1 TBLSP

METHOD:

• Wash the cauliflower and cut them into small florets.
• Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
• Saute for a while and add the onions and saute till they become translucent.

• Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.

• Add this to the cauliflower and add salt and turmeric powder.

• Sprinkle little water and cook the florets become soft.
• Switch off the flame once it is done.

   

• Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

FRUIT CUSTARD:

INGREDIENTS:

CUSTARD POWDER	2 TBLSP(I USED VANILLA FLAVOUR)
LOW FAT MILK	1/2 LITRE
SUGAR	3 TBLSP
MIXED FRUITS	1 CUP

METHOD:

• Boil milk in a saucepan keeping aside 4 tbsp. of milk
• Mix the custard in 4 tbsp. of milk without any lumps.
• When the milk comes to a nice boil simmer the flame and add the custard mixture.
• Stir well. Be careful at this stage not to get it burnt.
• Add sugar. Mix well.
• Switch off the flame in 2 mins.
• Transfer it to a bowl and allow it to cool.
• Keep it in the refrigerator for 4-5 hrs.
• Cut the fruits into small cubes and add it to the custard while serving.
• I used mango, pomegranate, apple and banana.
• Grapes can also been added.
• You can also add dry fruits also to make it richer.