Lunch Ideas - Creating Balanced Vegetarian Meals

@Indhradhanu a friend of dh introduced jackfruit papad.homemade was a bit spicy too. You get in ambica Appalam it is sweet for my taste. Tapioca papads and moong withspices papads are favourites followed by Chana papads.

Surti Kolam rice is from Gujarat their equivalents to everyday rice long; lesser aroma than basmati
Jaya is Kerala rice. Their preferred one.

I use regular Ponni raw for everyday. We also like seeraga samba which now lulu stocks.
Brown works too. Matta and idli rice for idli and dosa. I also make kanj with Matta rice and Palghar Navarra rice that we discussed here in this thread.

The raw Ponni that we are used to for years is something we keep eating as we wNt to keep that continuity. I prefer to keep to my roots as possible. Ponni ( sigh has gone through loads of manipulation) is one we don’t want to give up entirely.

 

some food that you taste in a certain environment made with invovlement and care definitely lingers..
can you blame me..??


and then,you want to introduce the same to your loved ones. in this case the recipe was something i wanted to try for my daughter..



mint pulao made in earthern pot, salads, curds , chana in simple spices and yam the sabji i refereed above. it was something i tried with what i rememver of the taste thoug i believe that it was fried and a dry sooki sabji was made. and curds.. what to say dd loved every bit of it.

 

every day is our day but thank you and wish you all the same.

 

i have to thank the one who sent me a wonderful message stating she benefited a lot from my parenting posts, experiences and diet especially the knowledge shared here. it feels good to know we help someone somewhere, sometimes it is not visible and it does not matter. hey will reply to your message too. knowlege multiplies with sharing

no picture from me today..

it was dal, alu baigan sabji, chappatis and buttermilk.. we wanted something simple and comforting..

happy weekend to all..

our breakfast today was


pearl millet porride, koozhu with shallots and raw mango and ginger instant pickle

i have earlier shared a step by step picture of finger millet koozhu.. with summer expected to be real harsh these are coolants..
did take a step by step pic for my friend and if anyone needs will share, otherwise it is repetitive..

 

after a brisk walk enjoying sunrise (a luxury for me sometimes )

a healthy besan and atta bhakri with carrot, cabbage, coriander, ajwain

 

saturday lunch—a simple meal that gets done in 30 minutes time is always the goal because spending quality time with the family was/is priority.

barley, jiffy no dal rasam, lauki with chana and moong dal kootu,and cowpea/string beans, salads and curds..



popcorn snack for movie time.my daughter is fascinated by the act ii flavors and also the doctor popcorn brand flavors.. and i think it has margarine and more

so this is ginger/lemon/ green chilli flavored popcorn made at home.. the heat of green chilli and ginger and mild hint of lemon was yumm.. oil used was coconut in lieu of butter

 

@satchitananda how i wish the same. it is hot already..it is a luxury you know why!!.

and let me share a picture that reminded me of you and your passion
..