Whole Meal Lunch

Name: Whole Meal Lunch
Total time: 7200 s
Yield: 2servings
Cuisine: Indian
Ingredients: 2-3 wheat flour roasted roti; 1 bowl boiled rice; to taste Salt; 1/4 cup chopped coriander leaves; 2 chopped chilli; 1/8 tsp Cumin coriander powder; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1 tsp Ginger chilli garlic paste; 2 tbsp Besan/gram flour; 1 tsp Garam masala; 1/2 cup Curd; 1 tbsp Besan/gram flour; 1 tbsp Ghee; 1 bay leaf; 1 dry red chilli; 1 cardamom; 2 cloves; 1 tsp Cumin seeds; to taste Salt; 1 tbsp Jeggary; 1/2 tsp Red chilli powder; 1 tsp Cumin coriander; 1/4 tsp Turmeric powder; 1 tsp Ginger chilli paste; 2 tsp curry leaves; as needed Oil for fry; 350 gm big brinjal; 1/2 cup spring onion; 1 tbsp chilli garlic paste

Geeta Godhiwala @cook_11988180

India

#week2of5

Geeta Godhiwala @cook_11988180

Saved

Ingredients

1/2 hr.

2servings

For Roti Rice Kofta Curry
2-3wheat flour roasted roti
1 bowlboiled rice
to tasteSalt
1/4 cupchopped coriander leaves
2chopped chilli
1/8 tspCumin coriander powder
1/2 tspRed chilli powder
1/4 tspTurmeric powder
1 tspGinger chilli garlic paste
2 tbspBesan/gram flour
1 tspGaram masala
For Curry
1/2 cupCurd
1 tbsp Besan/gram flour
1 tbspGhee
1bay leaf
1dry red chilli
1cardamom
2cloves
1 tspCumin seeds
to tasteSalt
1 tbspJeggary
1/2 tspRed chilli powder
1 tspCumin coriander
1/4 tspTurmeric powder
1 tspGinger chilli paste
2 tspcurry leaves
as neededOil for fry
For Bengan Bharta
350 gmbig brinjal
1/2 cupspring onion
1 tbspchilli garlic paste
1/8 tspasofoetida
3-4tomatoes
1 tspgrated ginger
1/2 tspTurmeric powder
1 tspKashmiri red chilli powder
1 tspCumin coriander powder
3 tbspOil
1/4 tspMustard seeds
1/8 tspAsofoetida
1 tspCoriander powder
For kela methi Paratha
2 cupwheat flour
1/2 cupsmall fenugreek leaves
1 tslraw banana
to tasteSalt
1 tbspOil
1 tbspSesame seeds
1 tspcarom seeds
1 tbspsugar
1 tbspGinger chilli garlic paste
1 tspred chilli powder
1/4 tspTurmeric powder
as neededOil for roast
to serve
pinch red chilli
1 bowlcurd

Saved

Steps

1/2 hr.

1

For Kofta curry :- churn roasted roti coursly. Add boiled rice ciriander red chilli powder turmeric powder ginger garlic paste garam masala besan chopped chilli salt. Mix well and make a balls. Heat oil in a pan and fry brown in colour.
2

For Curry:-Heat ghee add cumin seeds asofoetida bay leaf cardamom cloves curry leaves dry red chilli and add kofta saute. Now dilute besan in a curd add 1/2glass water beat well and pour in a Tadka. Add turmeric powder red chilli powder salt cumin coriander powder jeggarymix well and cook till 7-8 min on mid. slow flame. Garnish with coriander. ROTI RICE KOFTA CURRY IS READY.
3

For Bengan Bharta:-Wash wipe and grease oil on a brinjal. Make cuts and Roast on a flame. Now take in a plate remove roasted skin and mash. Heat oil in a pan. Add mustard seeds tempered. Add asofoetida garlic chilli paste. Chopped spring onion white part and chopped tomato. Mix well Add red chilli powder salt turmeric powder and mashed brinjal pulp mix well. Add 1/4cup water and grated ginger cook for 5min. Lastly add chopped coriander. BENGAN BHARTA is ready.
4

For Kela methi Paratha:-Chop and wash fenugreek leaves and strain. Now take flour in a paraat add fenugreek leaves smash or grate ripe babana salt sugar and all masala. Knead a tight dough. Leave it for 10min. Roll and roast on tawa with oil. Both sides. Paratha is ready. Same tawa put 1tsp oil saute red chilli for a min.and take in aplate and serve.
5

Now Take Roti Rice Kofta Curry in a bowl. Bengan bharta in another bowl Paratha and Red chilli in Roti tokri.Take Curd in a bowl sprinkle red chilli powder and roasted cumin powder. And Serve tasty soulful Whole meal Lunch.and water.