Friday lunch routine | 30 minute Indian lunch menu | no onion no garlic recipes | lunch routine



Hi friends, today I’m sharing my Friday lunch routine with you all. This is an easy and healthy lunch routine for a family. On Friday’s I prepare no onion – no garlic recipes. Hope you like this video.

In this video you can see the preparation of
1. Thotakura koora/ Amaranthus Curry

Ingredients
1. Amaranthus/ thotakura
2. Ginger – 1” piece
3. Green chilies – 4
4. Chana dal – 1/2 tsp
5. Urad dal – 1/2 tsp
6. Mustard Seeds – 1/4 tsp
7. Cumin – 1/4 tsp
8. Hing/Asafoetida
9. Turmeric

Method:
Heat a pan and add oil. To it, add chana dal, urad dal, mustard seeds, cumin and hing. saute the dals till they change color. Now add ginger chili paste and saute till the raw smell goes off. Now add amaranths and sauce till it wilts. cook on a low flame. when the curry is cooked properly , add turmeric, salt. mix well and switch off the flame.

2. Beerakaya Pappu/ Turai dal

Ingredients:
1. Ridge gourd
2. Toor dal – 1/2 cup
3. Green chilies – 4
4. curry leaves
5. Urad dal – 1/2 tsp
6. Mustard Seeds – 1/4 tsp
7. Cumin – 1/4 tsp
8. Hing/Asafoetida
9. Turmeric
10. Coriander leaves

Method:
Cook dal in a pressure cooker or on the stove top till the dal is soft but still retains it shape. Add turai to pan and cook along with turmeric and salt. Once the salt is added, turai oozes out its water.so don’t add any water. once the turai is cooked add the cooked dal and mix well. Prepare the tempering and add to the curry.

3. Nimmakaya kaaram/ Lemon chutney

Ingredients
1. Fenugreek seeds – 1 tbsp
2. Mustard seeds – 2 tbsp
3.Red chilies – 4
4. Hing/asafoetida
5. lemon juice from 3 Lemons
6. Salt
7. Sugar/ Jaggery – 2 tbsp
8. Oil

Method:
To a pan, add oil. Add fenugreek seeds and sauce till they slightly change color. Now add mustard seeds and fry them till they splutter. Fenugreek seeds cook for a longer time. so add them first and later mustard seeds. Now add dried red chilies and asafetida. Now add this to a grinder jar along with salt, jaggery and lemon juice. Grind everything to a smooth paste. This chutney can be served with idly, dosa or any breakfast recipe.It also tastes great along with rice and dal.

4. Coconut Rice
Ingredients:
1. Rice – 1 1/2 cups
2. Grated Coconut – 1/2 cup
3.Green chilies – 4
4. Chana dal – 1/2 tsp
5. Urad dal – 1/2 tsp
6. Mustard Seeds – 1/4 tsp
7. Cumin – 1/4 tsp
8. Hing/Asafoetida
9. Cashews – 1/4 cup
10. salt
11. Coriander leaves
12. Curry leaves
13. Ghee – 2 tbsp

Method:
To a pan add ghee. Add

Cook rice in a pressure cooker or on the stove top. To a pan add chana dal, urad dal, mustard seeds, cumin and hing. saute the dals till they change color. Now add cashews and saute till it slightly changes color. Now add green chilies and curry leaves and saute for 2 more minutes. Add coriander leaves and grated coconut. sauce the coconut till the raw smell goes off. Add salt and mix well. Now add the cooked rice and mix well.

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