This is simple Indian Lunch Recipe and best for Weekends. So weekend lunch menu consists of Methi Chapati, pickle, Sweet corn salad, Veg pulao with Cucumber Raita.
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Methi Chapati Recipe:
Wheat flour – 1.5 cups
Gram flour (besan) – 2 tbsp
Salt – 1 tsp
Red chilly powder – 1 tsp
Carom seeds (ajwain) – 1/2 tsp
Fenugreek leaves – 1 cup
Ghee – 3 tbsp or as needed
Makes 8 chapati
Tomato Coconut Chutney Ingredients:
Oil – 1 tsp
Tomato chopped – 1 cup
Curry leaves – few
Red chillies (or ripened green chillies) – 3 to 4 nos.
Salt – 3/4 tsp
Coconut grated – 1/2 cup
Jaggery – small piece
Asafoetida – 1/4 tsp
Water – 1/4 cup
Sweet Corn Salad ingredients:
Sweet corn – 1 cup
Grated carrot – 3/4 cup
Pomegranate – 1/2 cup
Coriander leaves – 1/4 cup
Salt – 1/2 tsp
Pepper powder – 1/2 tsp
Lemon juice – 1.5 tsp
Broken cashews – 2 tbsp
Serves 2 people.
Veg Pulao Ingredients:
Rice (sona massori used here) – 1.5 cups
Carrot chopped – 1/4 cup
Beans chopped – 1/4 cup
Green peas – 1/4 cup
Cashews – 1 tbsp
Water – 3 cups (rice-water ratio is 1:2)
Turmeric powder – 1/4 tsp
Salt – 3/4 tbsp
TO TEMPER:
Oil – 1 tbsp
Ghee – 1 tbsp
Cumin seeds – 1/2 tsp
Cinnamon – 2″ piece
Cloves – 6 no.
TO GRIND:
Grated coconut – 1/4 cup
Green chillies – 2 to 3 nos. (as per taste)
Mint leaves – 1/2 cup
Ginger – 2 pieces
Cinnamon – 2″ piece
Cloves – 6 nos.
Cardamom – 1 no.
Black pepper – 10 nos.
Coriander leaves – 1/2 cup
Water – 1/2 cup
SERVES 4 people
