Category Archives: Main Course

Main Course

Healthy Lunch Thali for Students

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It will soon be exam time.. Children have started studying, especially 10th and 12th Students undergo a stressful time.

As a mother, even I am concerned about my son who will be giving his 12th exam this year. Though children don’t feel hungry because of the constant exam pressure, as a mother, I feel that they should eat healthy and energising food, take some rest and also indulge in a little play time to relax.

Here is a quick tasty and healthy Thali for the children. I have baked the ladyfinger crisp and used Masoor dal to prepare rasam.

Here are the recipes:

A. Masoor dal rasam
1 cup masoor dal
1/2 cup moong dal
1 Cup Tomato purée
1/2 tsp Turmeric powder
1 tsp Chilli powder
1 tbsp Rasam powder
Coriander leaves
Salt to taste
Jaggery
Curry leaves

Seasoning:
Mustard seeds
Jeera seeds
Asafoetida

Method:
Pressure cook the dal with turmeric powder, chilli powder, salt, asafoetida, jeera seeds. Churn in a hand blender and keep aside.

Heat oil in a pan, season the rai, jeera, asafoetida, Curry leaves, coriander leaves. Pour dal mixture and add rasam powder, tomato purée, jaggery, salt (if required) cook for 4 to 10 minutes. Then add lemon juice and garnish with coriander leaves.

B. Baked Crisp Bhindi

Method:
1/4 kg Lady finger
2 tbsp Sattu ka atta (roasted gram flour )
Salt to taste
1 tsp Chilli powder
1 tsp Turmeric Powder
1 tsp Dry mango powder
1 Lemon juice

Marinate all together for 10 to 15 mins without adding water.
Now spread the mixture in baking tray and bake the bhindi in a preheated oven at 160 degree for 20 mins.

Salad should be a vital component of the meal.

Main Course

Spinach Babycorn Gravy

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Ingredients: Spinach Babycorn Gravy_1

1 bunch of Spinach

1/2 cup American corn

5 to 6 Baby corns

1 inch ginger

4 to 5 Garlic pods

2 to 3 Green chillies

1 tsp Garam masala

7 to 8 Cashew nuts

Salt to taste

Lemon juice

1 small finely chopped Onion

Method:

Blanch the spinach and grind with cashew nut, ginger, garlic, chillies into fine paste. In a pan, heat oil, add jeera, finely chopped onion & sauté for 4 to 5 mins. Add both the corns & stir for another 2 mins. Now add garam masala, palak purée, season with salt lemon juice serve your choice of Indian bread.

Main Course

Ringna Sambhariya (Stuffed Eggplant)

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Sambhariya means stuffing. The first time I prepared this dish was under the expert guidance of my mother in law and since then there is no looking back. I am blessed to have such a wonderful mentor. Ringna Sambhariya

Ingredients:
7 to 8 eggplants (baingan/ brinjal)
For stuffing:
1 cup besan
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp dhania jeera powder
Salt to taste
1 tsp Grated jaggery (optional)
Crushed curry leaves
1/4 tsp Dry mango powder
Oil for seasoning
Mustard seeds
Jeera seeds
Asafoetida
Few curry leaves

Ingredients:
Wash and slit the eggplant horizontally and vertically. Now soak it in salt water for 5 minutes.

Now in a bowl, mix all the dry ingredients and mix well. Add 1tsp of oil and mix again properly. Now pat dry the eggplant in dry towel so the baingan is dry without water. Stuff the dry powder in the eggplant properly. Steam in pan for 10 to 15 minutes. Remove and keep aside. In another pan, heat oil, add mustard, jeera, asafoetida, curry leaves. Add steamed eggplant and toss for 2 to 5 minutes. Serve hot with Bhakri or phulka.

Note: You can use the same stuffing for any root vegetables. The curry/ vegetable will taste equally good.

Breakfast, Chutneys, Main Course, Snacks

Tatte Idli

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‘Tatte’ literally means Plate in Kannada.
I had this Tatte Idli in Bangalore and decided to make it at home. Very Simple yet a tasty recipe.Tatte Idli

For the Idli, you just have to use the normal Idli Batter. I usually add some poha to the Idli batter which makes the idlies soft. And you can also use different plate shapes in case you plan to give your children a surprise treat. Usually tatte idli is served in round flat bottom plates..

For chutney, here is the recipe. I have added Tomato and Red Chilly for color.

Ingredients for chutney:
1 cup coconut scraped,
1 to 2 red chilly whole
1 inch ginger
1 /2 tomato roasted, on flame,
Sugar
Salt.
Curry leaves..

Grind all the ingredients together and serve with Hot Tatte Idlies.

Breakfast, Kids Special Menus, Main Course, Snacks

Beetroot Paneer Burji Wrap

Ingredients
1 cup Paneer – Grated or Crumbled
1 Onion, finely chopped
1 Tomato, finely chopped
1 cup Fresh Methi (Fenugreek) leaves, chopped
1 tsp Garam Masala
1 tsp Pavbhaji Masala
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Jeera seeds
Pinch of Asafoetida
Salt to taste
Fresh Coriander

For the Roti Wrap
1 cup Jowar Flour
1 cup Wheat Flour
1/4 cup Maida(optional)
1/2 tsp Oil
Tomato Sauce or Green Chutney
1/2 tsp Chat Masala
1 cup Beetroot, boiled and grated

Method
In a bowl mix the jowar flour, wheat flour, maida, salt and knead a dough. Make thin rotis from it. Heat oil in a pan. Add Mustard seeds, Jeera seeds, asafoetida. When it splutters, add chopped onion and saute till the onion turns golden brown. Add tomato, saute for another 2 to 3 mins. Now add chopped methi leaves, garam masala, pav bhaji masala, salt, saute. Last, add the crushed paneer and saute lightly. The delicious stuffing is ready.
Take the roti, spread tomato sauce or green chutney, chopped beetroot, sprinkle chat masala. Spread paneer bhurji, coriander leaves, now wrap the rolls tightly so that the stuffing does not come out. Roast this ready wrap by applying some butter or ghee for around 1 to 2 mins.