LUNCH 5

LUNCH 5

LEMON RICE

INGREDIENTS 
Cooked Rice - 2 cups
Lemon - 2
Turmeric Powder - 1/4 Tsp
Green Chillies - 4 ( sliced )
Grated Ginger - 1 Tbsp
Mustard Seeds - 1 Tsp
Peanuts - 2 Tbsp
Urad Dal - 1 Tbsp
Channa Dal - 1Tbsp
Cashew Nuts - 10
Dry Red Chillies - 3
Curry Leaves - 2 Sprigs
Salt - To Taste
Oil - 2 Tbsp

METHOD 

Heat oil in a pan and add the mustard seeds when they burst add curry leaves and dry red chillies 
Add channa dal and urad dal when they turn colour add in the cashew nuts 
When they turn golden add in grated ginger and sliced green chillies 
Add salt to taste turmeric powder and turn off heat
Add in the juice of two lemons and mix well
Add the cooked rice and stir so that all the ingredients are combined well
Serve hot

Note
Adding grated ginger and green chillies are optional
For more or less tanginess adjust with the addition of lemon juice

YAM ROAST

INGREDIENTS 

Yam - 250 gms 
Turmeric Powder - 1/4 Tsp
Salt - To Taste

METHOD 

Remove skin clean and chop yam into big chunks
Add turmeric powder and salt 
Mix well and pressure cook for a whistle 
Keep aside

INGREDIENTS FOR THE ROAST

Curry Leaves - 1 Sprig
Dry Red Chillies - 2
Red Chilli Powder - 1 Tsp
Pepper Powder - 2 Tsp
Turmeric Powder - 1/4 Tsp
Fennel - 1 Tsp
Garam Masala Powder - 1 Tsp
Oil - 2 Tbsp

METHOD 

Combine all spice powders in a bowl and keep aside
Heat oil in a pan add curry leaves and dry red chillies
When they sizzle add in the spice powders and sauté for a few seconds in low flame
Add in the pressure cooked yam chunks
Keep stirring in low flame till brown and roasted
Serve hot

Note
Make sure not to over cook the yam chunks as whistles may vary with different brands of pressure cookers
Adjust spices to suit your taste
Always maintain a low heat till yam is roasted making sure not break the chunks as your stir

PAPADAM THORAN

INGREDIENTS 

Fried Papadams - 5
Shallots - 10
Green Chillies - 3
Garlic - 4
Coconut - 1 cup
Turmeric Powder - 1/4 Tsp
Red Chilli Powder - 1/2 Tsp
Salt - To Taste
Mustard Seeds - 1 Tsp
Curry Leaves - 1 sprig
Oil - 2 Tbsp

METHOD 

Grate coconuts 
Chop or slice shallots green chillies and garlic
Heat oil in a pan add mustard seeds and curry leaves once they sizzle add in the shallots and green chillies 
When the shallots are pink add in the garlic and sauté till golden
Add in the grated coconut and sauté for 5 minutes in low flame till golden
Add in the spice powders and salt to taste mix well
Crush fried pappadams and add to the coconut mix stir and remove pan from stove 
Serve hot

Note
Pappadams are salty so take care while adding salt
Since pappadams are already fried the amount of oil used can be adjusted 

COCONUT THOGOYAL

INGREDIENTS 

Coconut - 2 cups
Dry Red Chillies - 3
Curry Leaves - 5
Peppercorns - 1/4 Tsp
Garlic - 1
Tamarind - A small piece
Salt - To Taste

METHOD 

Soak dry red chillies for 10 minutes
Grind all above ingredients in a mixer adding very little water

Note
Number of red chillies can be adjusted because some chillies are very spicy and some are not 
Soaking dry red chillies is for easy grinding 
You can use red chilli powder also instead of whole dry red chillies 

Other accompaniment to this lunch menu is a pickle of your choice