So yet another weekend and time to post my lunch menu
I had one mango sleeping in the vegetable basket for long time, so wanted to finish it off. Also wanted to include something healthy to Vj, who has been going through a busy work time, least bothering about health, food and sleep
Here’s how I prepared the lunch. It would take hardly 1 hour.
- Pressure cook dal for sambar. Soak tamarind for sambar.
- Meanwhile the dal gets cooked, chop vazhaithandu / banana stem or plantain stem and mix with salt and moong dal and set aside.
- Clean and chop keerai (spinach) and cook for masiyal. Keep aside and cool it.
- Peel one garlic for masiyal and chop one onion for sambar. Cut the mango.
- Grate coconut for poriyal and keep other things like tamarind extract, curry leaves and red chilli ready.
- Now time to cook. Mean while heat kadai and first do the tempering and frying part for sambar and let sambar boil in a stove.
- Prepare poriyal and lastly keep rice hot for the lunch!
So here are the recipes that are in the meal :
Other keerai recipes in Rak’s kitchen : Keerai kootu, keerai poriyal, keerai sambar and keerai vadai.
Other mango recipes : Mango sweet pachadi, mango rice, mango thokku, mango thogayal
Other vazhai thandu recipe : Vazhai thandu mor kootu
Happy tummy
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