Healthy lunch idea with home grown veggies

Avial, ripe mango in yogurt ( pulissery), pickles and papadum. 

Dessert here is banana 🍌 A superb lunch for all ages.

Simple lunch idea!

Balanced diet means it should have carbs, proteins, fat, minerals and vitamins.

Here rice along with sautéed okra 

 

Crushed chilli from homestead garden

Covid 19 pandemic activities 💕

Homestead products happiness 💕

Seeds from my chilli container 💕

Cultivation by myself 💕

Allowed a batch of chilli to ripe 💕

Dried it in sunlight 💕

Crushed in my grinder 💕

Crushed chilli ready in the pantry 💕

WoW amazing to be in touch with nature 💕💕

 

Rose apple (jambaka) vine and candy

The seasonal fruit tree in our homestead. Rose apple or jamba tree. Every season used to distribute, do cooking like pickles, curd curry and theeyal. Also sometimes prepare wine. This time after taking the wine, thought to utilise the crushed fruit into soft candy. Made sugar syrup, dropped in the leftover fruit stuff, roll it and sun dried for three days. Soft candy done ✅Happy when it turned out delicious. Another recipe in my Covid 19 pandemic cooking!

 

Dinner so simple

Having chicken, veggies and eggs in stock. Noodles in your pantry. Then so easy and variety dinner at home. No need to order food.

Cook the noodles as directed.

Heat sesame oil in a shallow pan, add onion, garlic, ginger and green chilli slices, add salt to taste, combine well and sauté it, add the cooked noodles and seasonings along with the noodles, add cooked chicken and eggs. Combine well. Dish is ready to serve.

 

Dosa chutney with sautéed chicken veggie masala

So simple and kids friendly dinner dish.

Chicken veggie masala 

Boneless chicken, potato and carrot slices, onion, ginger and garlic slices as required, cook it and keep aside. Heat coconut oil in a shallow pan, add salt and Kashmiri chilli powder 1 tsp., add the cooked mix and combine well. Add chopped cilantro and mix.

Dosa batter can be prepared and keep refrigerated.

Take the batter out and allow to warm in room temperature. Prepare the dosa in a non sticky pan. 

No need of oil or ghee.

Prepare coconut chutney with grated coconut, shallots, cumin seeds, Kashmiri chilli powder and salt to taste.

Garnish with coconut oil mustard, red chilli and curry leaves mix. Serve hot.

 

Idli, veggie stew and chutney

Idli is a super healthy dish for breakfast. Suitable for all ages. 

Idli batter to prepare with urd dal, idli rice and fenugreek. Allow to ferment overnight. Prepare idli on the idli cooker. It will take 10 minutes. Allow to cool down. Then separate the idli and transfer into a casserole.

Veggie stew 

Chick peas 1cup, soaked overnight and pressure cooked,

Potato 3, carrot 2, peeled and cut into small chunks,

Onion 1, garlic cloves 5, green chilli 6, ginger 1/2 inch piece, all cleaned and thinly sliced,

Pressure cook all the ingredients adding salt to taste and 1/2 tsp. turmeric powder to save time.

Coconut milk 2 cups, fennel powder 1 tsp., nutmeg mace 1, cilantro chopped 1 tbsp., coconut oil 1 tsp.

Where the pressure is settled down, add nutmeg mace and coconut milk and allow to bubble in low flame. Add rest of the ingredients and allow to boil. Stew ready.

Coconut chutney 

Grated coconut 1cup, cumin seeds 1/4 tsp., shallots 2, Kashmiri chilli powder 1 tsp., salt to taste. Grind these ingredients in a blender. Heat 2 tsp. coconut oil in a pan, add mustard seeds, allow to crackle, add dry red chilli, curry leaves and add the chutney. Off the flame, combine well and ready to serve hot with idli. 

 

Poori subji

 It’s is easy to prepare and delicious to have for breakfast.

Poori preparation 

Wheat flour 1 cup, salt to taste, sprinkle water and prepare soft dough. Make gooseberry size balls. Press it in a chapatti press and spread it ready to fry. Heat required oil in a shallow pan, and fry both sides of the poori to golden brown.

Subji preparation 

Potato 4, onion 1, garlic cloves 5, ginger 1 inch piece, peeled and cut into thin pieces 

Green chilli 6- silted, salt to taste, turmeric powder 1/2 tsp. Pressure cook in half glass water. Allow to cool down, open the cooker and allow to get thicker in low flame. Add 2 tsp. coconut oil and chopped coriander leaves. Combine well and serve hot with the poori.