Lunch menu 4 - Brown Rice, Vegetable Kurma, Tomato Rasam and Potato Kara curry

I had some Brown Rice left at home so I used it for my Lunch. I served it with some Vegetable Kurma, Rasam, Potato Kara Curry.

It tasted nice and was a complete meal.

Click on the below link for the Recipes

• Tomato Rasam (Quick version)
• Potato Kara Curry
• Vegetable Kurma/Korma

Whole Wheat Bread

I am not a great fan of Whole Wheat Bread. Couple of time when I tried to make this I have got it usually very Dense.
So I was looking for the right recipe and that's when I came across the Recipe from Here. The website has some beautiful yet simple to make recipes.

The recipe is simple and the bread was not Dense and it tasted Heavenly. I am also sending this recipe for the Vegan Thursday Event hosted by Priya. 

Ingredients

Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

Method

In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.

In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.

Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.

Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.

Then shape it into a loaf and place it in a greased Loaf tin. Cover it lightly with a damp clotha nd allow it to rise for 30-45 minutes.

After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

Pumpkin Soup

I have actually seen a lot of baking recipes which has Pumpkin Puree,however I have always stayed away from them as I was not sure if I would like it.

One evening, during a chit chat with my mom, we were discussing about cooking shows of TV and she shared this recipe with me that was said in some TV show. When I questioned her about How she thiks it will taste, she said I am sure it will taste Great.I also referred here.

So I got a little confidence from her words so tried my hands on this pumpkin soup and my verdict It was AWWWWWWWEEEEEEEEEsome...

Recipes with Pumpkin Puree, here I come.

Ingredients
Yellow Pumpkin - 300 Grams (I washed the Pumpkin, removed the seeds and used it  with skin)
Yellow Moong Dal - 1/4 Cup (Washed and Soaked in a cup of water)
Green Bell Pepper - 1/4 Cup (Optional)
Potato - 1 (Cubed Optional)
Oil - 1 Tablespoon (I used Olive Oil)
Salt and Pepper
Asafoetida - A pinch
Almonds - 3 (Sliced - Optional)

Method


In a pressure cooker, Add a Tablespoon and Asafoetida. Immediately add the veggies and saute for 5-8 minutes. Then add the soaked Yellow moong dal with the water and saute for minute.

Add enough water and cook it for 3 whistles on low flame.

Allow to the steam to go naturally.

Once it is cooled, blend the Vegetable and Dal in a blender.

Pour the Puree back to the pressure cooker and add Salt and Pepper to match your taste. You can also add water as per the consistency you want.

Tomato Soup

I love Home made soups. I think Soups are very much comforting and you feel so good after a good Bowl of Soup.

This recipe is to make the most famous Tomato Soup.

Ingredients

Tomato - 1 (Big, Chopped)
Onion - 1 (Medium, Chopped)
Green Bell Pepper - 1 (Medium, Chopped- Optional)
Potato - 1 (Medium, chopped - Optional)
Olive Oil - 1 Teaspoon
Black Pepper Powder - 1 Tablespoon or to taste
Butter - 2 Tablespoon
Maida - 1 Tablespoon
Salt

Method

In a pressure cooker, add a tablespoon of Olive Oil and saute all the vegetables for 5 minutes. Then Pour water to cover the vegetables.

Cook it for 2 whistles on a medium flame and then allow the steam to go down naturally.

Then strain the veggies and water. Preserve the water. Take the cooked vegetables to a blender and make a puree.

If you want you can strain the Puree, but I did not do it.

Now In the same pressure cooker, add 2 Tablespoon of butter and Maida and Saute for 5 minutes or till the raw flavor of Maida is gone. Now switch off the stove and add the Tomato Puree into it little by little and mix it well without any lumps.

Use the Preserved water to adjust it to the required consistency.

Now Put the cooker back on the stove and cook till it begins to Boil.

Add Salt and Black pepper to taste and serve with Foccaccia or Pav.

Notes

If you don't want, you can skip the butter and Maida step completely.

Lunch Menu 3 (Mushroom Peas Pulav, Triangle Paratha, Baby Potatoes in Thai Red Curry, Curd Rice)

This Lunch menu has South Indian , North Indian and International Recipe

Click on the below Links for the Recipe

• Mushroom Peas Pulav
• Baby Potatoes in Thai Red Curry
• How to Make Curd