Day Two:
Break Fast :
Dosa and Steamed Vada Curry
Recipe for Vada Curry:
Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.
Lunch:
Rice
Poosani Sambar
Vazhathandu Curry
Pudina Thuvaiyal
Soya Granules Dry Curry
Lemon Rasam
Curd
Sambar Recipe:
Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.
Vazhathandu Curry:
Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazhaithandu and mix well. Finally garnish with 2 tbsp of grated coconut.
Pudina Thuvaiyal:
Fry Urad dal and red chillies in half a tsp oil. Switch off the stove and add pudina leaves and fry for a min in that heat. Then grind with salt and add lemon juice to retain the green colour and taste.
Soya Dry Curry:
Soak Soya granules for fry mins. In a pressure pan, fry finely cut onions and tomatoes. Add ginger garlic paste and saute well till the raw smell is gone. Add turmeric powder, chilly powder and salt and fry for a few more mins. Then add squeezed soya graules and a cup of water. Close lid and pressure cook for 2 whitsles. Then open lid and fry till all moisture is absorbed and dry. Finally add cut coriander leaves.
Eve snack:
Apple, Papaya, Musk melon and sprouts salad.
Dinner:
Mushroom Soup
Pasta with Arrabiata Sauce
Mushroom Soup:
Saute peeled garlic, onions and mushrooms. Add 1/4th cup barley and 8 cups of water and simmer for 40 mins. Then puree the soup and add salt and bring it to a boil. Fry finely cut garlic pieces in olive oil till golden brown and use it for garnishing.
Pasta Recipe:
Cook whole wheat pasta with salt
Drain and keep it aside.
Blanch Tomatoes and peel skin.
For Arrabiata Sauce:
Fry Peeled Garlic in Olive Oil along with red chillies and grind with blanched tomatoes and fresh basil leaves and salt.
In a pan add olive oil and sliced onions and add the arrabiata sauce and cooked pasta and bring it to a boil. Remove from fire and add Oregano Seasoning.
As I made it for dinner time, I did not add grated cheese. It tasted good even without the cheese. And it is healthy too as it is whole wheat.
These are not cooked specially but a daily routine cooking for my family. In most recipes I have mentioned which oils I have used. In general, i try to use 3 to 4 types of oils in daily cooking which include Rice Bran, Gingelly and Olive Pomace. I use Coconut oil and Ghee to the barest minimum.
Break Fast :
Dosa and Steamed Vada Curry
Recipe for Vada Curry:
Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.
Lunch:
Rice
Poosani Sambar
Vazhathandu Curry
Pudina Thuvaiyal
Soya Granules Dry Curry
Lemon Rasam
Curd
Sambar Recipe:
Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.
Vazhathandu Curry:
Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazhaithandu and mix well. Finally garnish with 2 tbsp of grated coconut.
Pudina Thuvaiyal:
Fry Urad dal and red chillies in half a tsp oil. Switch off the stove and add pudina leaves and fry for a min in that heat. Then grind with salt and add lemon juice to retain the green colour and taste.
Soya Dry Curry:
Soak Soya granules for fry mins. In a pressure pan, fry finely cut onions and tomatoes. Add ginger garlic paste and saute well till the raw smell is gone. Add turmeric powder, chilly powder and salt and fry for a few more mins. Then add squeezed soya graules and a cup of water. Close lid and pressure cook for 2 whitsles. Then open lid and fry till all moisture is absorbed and dry. Finally add cut coriander leaves.
Eve snack:
Apple, Papaya, Musk melon and sprouts salad.
Dinner:
Mushroom Soup
Pasta with Arrabiata Sauce
Mushroom Soup:
Saute peeled garlic, onions and mushrooms. Add 1/4th cup barley and 8 cups of water and simmer for 40 mins. Then puree the soup and add salt and bring it to a boil. Fry finely cut garlic pieces in olive oil till golden brown and use it for garnishing.
Pasta Recipe:
Cook whole wheat pasta with salt
Drain and keep it aside.
Blanch Tomatoes and peel skin.
For Arrabiata Sauce:
Fry Peeled Garlic in Olive Oil along with red chillies and grind with blanched tomatoes and fresh basil leaves and salt.
In a pan add olive oil and sliced onions and add the arrabiata sauce and cooked pasta and bring it to a boil. Remove from fire and add Oregano Seasoning.
As I made it for dinner time, I did not add grated cheese. It tasted good even without the cheese. And it is healthy too as it is whole wheat.
These are not cooked specially but a daily routine cooking for my family. In most recipes I have mentioned which oils I have used. In general, i try to use 3 to 4 types of oils in daily cooking which include Rice Bran, Gingelly and Olive Pomace. I use Coconut oil and Ghee to the barest minimum.
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