LUNCH MENU-3
Amongst other things,it is a tasty affair during weekends at home.I normally make an elaborate meal,since we all have time to eat at leisure and enjoy some scrumptious food besides catching up with each other’s events over the week.I wake up lazily on weekends,but when I spring in to kitchen,things are a bit different.I enjoy cooking for the family and this week it happened to be a tasty South Indian platter with a few delicious recipes.As I said earlier I will also be posting some North Indian recipe ideas too in the long run,so keep tuned to my blog for details.
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To start with I made Brinjal Mentha Kuzhambu and Tomato Rasam by soaking tamarind for both.Once done with that I steamed veggies for Aviyal and simultaneously tempered for Vazhaikai Podi. I also boiled raw banana for the podi. Green Chilli Thokku was made a day earlier and I set out now for making Lady’s Finger or Vendakkai Curry.Lastly I kept rice in the Pressure Cooker so that it will be steaming hot while being served.You could also have some store bought potato chips or papad,but I felt this menu very filling,so didn’t add any extras.If you have some guests dropping by you can add a sweet like Gulab Jamun or Coconut Burfi.
The following are the links to these recipes for Lunch Menu-3
Rice
Do try a hand on these and let me know how it turned out.
Notes
Chopping the vegetables and grating the coconut in advance saves time.
Plan menu a day before so that it is easy for you to begin working.
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