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Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari – LUNCH MENU 2

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Lunchmeal_RelishthebiteWho doesn’t love this goodly delicious meal? 🙂

 I always like to make big meals but just lazy most of the times. Two weeks back I got into a mood to cook and I called my friends home for lunch. So I got a reason to cook some yum recipes. I always wanted to make this big meal for my boyfriend and serve him every Sunday. It is still unfulfilled. But I am waiting 😀 . Ok, back to the plate, this is a very comforting meal. If you have some guests coming home and you wanted to make a full meal, you should make this. Back home, every Sunday, they make such big meals. You can always change the recipes you wanted to make or just pick a few from this. To be frank, everything in this plate was really good. I liked malai methi paneer being a vegetarian.

I could not click separate pictures of baby corn. bad me!  But you can just marinate the babycorn in the mixture of chilli powder, ginger garlic paste, corn flour, rice flour, pepper and salt. Here is a similar recipe with cauliflower – cauliflower fry/Gobi fry. And pepper egg is a simple recipe of just boiling egg, remove the shell, heat a tbsp. of oil, add curry leaves/curry leaves powder, pepper powder, salt and add egg to it and fry for 5 minutes by just sautéing. Or you can do this Egg pepper roast.

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These are the links for each of the menu items here:

  1. Home Style Fish Curry/ Meen Kuzhambu
  2. Coconut Butter Chicken Roast
  3. Malai Methi Paneer
  4. Parotta/Paratha
  5. Ghee rice
  6. Baby Corn fry/ Gobi fry
  7. Semiya kesari
  8. Pepper egg / Egg Pepper Roast and rice.

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Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari - LUNCH MENU 2
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Instructions
  1. Marinate Fish and set aside. Marinate chicken and set aside. Marinate baby corn with chilli powder, ginger garlic paste, corn flour and rice flour, salt. Boil egg. Soak tamarind for fish curry. Prepare dough for parotta. Marinate rice. Keep plain rice in cooker.
  2. Chop onions, green chillies, tomatoes, capsicum/bell pepper, coriander,paneer for all the recipes.
  3. Sauté ingredients for ghee rice and keep in electric cooker.
  4. Prepare Fish curry and coconut butter chicken roast side by side.
  5. Finish and start sautéing for malai methi paneer and finish blending and prepare the curry. Roll parotta and heat in the pan side by side.
  6. Remove shells from egg and heat oil, add some curry leaves and pepper powder and salt and add the eggs to it and fry for 5 mins.
  7. Heat oil on a pan for deep frying babycorn. Meanwhile sauté vermicelli in another pan.
  8. Deep fry babycorn. And finish semiya kesari other side.
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 Lunchmeal

Ghee Rice / Nei Soru

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Gheerice-2_relishthebiteFragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins.

This is traditional ghee rice that is actually famous in the Malabar region of Kerala. There are variety rice items from India. Shallots,ginger and garlic are sautéed in ghee along with spices releases a wonderful aroma that will just uplift your whole house.This is one of the classic recipes with a handful of ingredients, quick and easy to make, very tasty and filling. It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

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You can cook this recipe in the same pan , or pressure cooker or rice cooker. I like to do in rice cooker because it is simple, you don’t have to keep looking at it. It won’t burn and there is no work to babysit it 😀

Vegan Note: Use vegan butter made using cashewnut or almond!

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5.0 from 5 reviews
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Ghee Rice / Nei Soru
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Ghee – 2 tbsp
  • Cumin seeds - 2 tsp
  • Cinnamon stick – ½ stick
  • Cardamom – 2
  • Cloves – 1
  • Cashew nuts – 3 tbsp
  • Raisins – 1 tbsp
  • Red onion – 1, sliced
  • Green chili – 2, slit
  • Garlic – 2, minced
  • Ginger – 1 inch, minced
  • Mint leaves – 2 tbsp
  • Coriander leaves – 2 tbsp
  • Basmati Rice – 2 cups
  • Coconut milk – ½ cup
  • Water – 3 cups
  • Salt – As needed
Instructions
  1. Wash and Soak the basmati rice in water for 20-30 minutes.
  2. Heat a vessel with ghee in medium flame, cumin seeds,cashew nuts, raisins, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger garlic and sauté until golden brown.
  3. And add the mint leaves and coriander leaves. Sauté for 30 seconds
  4. Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
  5. Now transfer everything to a rice cooker. Add salt as per taste.( if using ghee, it will be little salty so test salt as you add)
  6. Add water and coconut milk to it. and switch on to cook mode.
  7. You can also cook this by adding water and coconut milk to the same pan but make sure you switch off in 10 minutes medium and 10 munites low heat. I always cook in rice cooker. There is no possibility to burn it.
  8. Once done, serve hot with some curry.
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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

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