#covid19#lockdowncooking#lunch idea

A healthy lunch idea with available veggies and other ingredients. Plantain thoran, Chicken curry and egg rice are the main dishes. Curd and pickle from our refrigerator. Went well. No compulsion to have salad or papadum or chutney. What we have we can make it a feast. After lunch a fruit makes it super healthy❤️

Egg biriyani 

Rice 2 cups, cooked and kept aside 

Eggs 4, boiled, peeled and pierced around with a fork 

Onion 1, garlic cloves 7, ginger 2inch piece, tomato 1, all finely chopped, green chilli 5, silted.

Coconut oil 2tbsp., biriyani masala 1 tbsp., salt to taste. 

Heat oil in a nonstick wok, drop in onion, garlic and ginger, add salt, sauté till tender, add tomato and green, mix and sauté till tender. Add biriyani masala, stir for 30 second, add the eggs and allow the gravy to cover them. Remove the eggs and keep aside. Add the rice into the masala and combine well. Chicken rice ready. Curry leaves and cilantro add flavour and taste. I didn’t use it because no stock.

Plantain thoran 

Plantain 1, wash nicely. Chop it, add salt to taste and 1/3 tsp., turmeric powder and cook in little water and keep aside.

Shallots 4, garlic 4, chopped, green chilli 2, cut into thin rings, grated coconut 1/2 cup.

Coconut oil 1 tbsp., mustard seeds 1/4 tsp., cumin seeds a pinch.

Heat the oil in a pan, drop in mustard seeds and cumin seeds, allow to crackle, add onion, garlic and green chilli, sauté till tender and cooked, add grated coconut followed by cooked plantain and combine well. Thoran ready.

Chicken curry 

Chicken pieces 500g, onion 2, garlic cloves 6, ginger 2 inch piece, tomato 1,all four chopped, green chilli 5 silted, chicken masala 1tbsp., salt to taste. Combine the ingredients well and refrigerate for an hour. Cook in a pressure cooker for two whistles. Allow the pressure to subside. Open it add half cup of coconut milk and allow to bubble on low flame. Adjust salt. Chicken curry ready.