Meal planning is the most mind-boggling thing for most of us. First question that pops the moment you enter the kitchen is what to cook for lunch /dinner? I don’t know about you ladies but for me it starts the night before! Whether its formal or casual , simple or elaborate… at the end of the day you got to come up with something good with whatever you have on hand. Just peek into your refrigerator, which is a good place to start, list the veggies that are willing to surrender, look for previous day leftovers and put them to use, look into your freezer compartments for meat with scary expiry deadline and come up with a plan. Ahh… that was easy!
South Indian Lunch Recipes / South Indian Lunch Ideas / South Indian Lunch Menu Ideas 1 / Lunch Recipes / Meal Plan / Non- Vegetarian Lunch Recipes / Weekend Lunch Idea / Sunday Special Lunch Menu
In reality this is not going to work but just to give you all an idea, I’ve started this series to share some of our weekly lunch and dinner ideas. Mostly, I keep it simple during weekdays and reserve the fancy one for weekends. Here is my first post under this category, a fancy sunday lunch…
This menu may be terrifying for beginners, so feel free to cut down the work- outsource some to your better half, skip or replace few items or even cheat a little bit by microwaving frozen parottas / rotis.
Here goes the plan
1. If you are starting with fresh cut chicken from store then fine, if not start defrosting your frozen chicken by immersing them in cold water.
2. Same condition for coconut- grate the fresh coconut / if using frozen then thaw them. Grind with some water to make coconut milk.
3. Try using food processor to knead the dough for your parotta. I used my kitchenaid… which is a life saver when it comes to making chapati or parotta. Knead the dough and cover with a wet cloth and keep aside.
4. If you have leftover white rice then you are covered orelse put your rice cooker to work and let it cook the rice for you.
5. Coming to chopping block- finely chop onions, tomato, get your ginger garlic paste ready and chop all the herbs and assemble your masala powders.
6. On one side of the stove, put the pressure cooker and start frying your onion and other masala for the chicken kuzhambu, and let it cook upto 2 whistles. Once done let the steam settle.
7. On the other side, put a sauce pan and start frying your onions and masala for the chicken curry. Let this cook on low flame.
8. Put your kids to work or your other half- let them work on the easy part. Make buttermilk out of plain white yogurt. Just add salt and dilute with water.
9. By this time your pressure cooker must have finished its big yarn, lets add the coconut milk to that gravy and garnish. Chicken kuzhambu is ready!
10. The chicken gravy must be thickening by now , so lets finish that with garnish and switch off!
11. Now start rolling out your parottas and keep them ready under a wet cloth.
12. When everyone is ready to eat , heat the tawa…. slightly press those parotta heads and start toasting. Use both the buners, fry at the same time and finish it off!
13. Enjoy a nice sunday lunch!
Oh yeah, step-13 sounds very easy! Here comes Plan- B…..honey, Lets order takeout!