LUNCH RECIPES

MIXED VEG CURRY WITH FRESHLY MILLED ROTI

    • Ingredients for Mixed Veg Curry:
      • Mixed vegetables (carrot, beans, peas, potato, cauliflower): 2 cups, chopped
      • Onion (finely chopped): 1 medium
      • Tomato (pureed): 2 medium
      • Ginger-garlic paste: 1 tsp
      • Turmeric powder: 1/2 tsp
      • Red chili powder: 1 tsp
      • Coriander powder: 1 tsp
      • Garam masala: 1/2 tsp
      • Salt: To taste
      • Oil: 2 tbsp
      • Water: 1-1.5 cups (to adjust consistency)
      • Fresh coriander leaves: For garnish

    • Process for Mixed Veg Curry:
      • Heat oil in a pan and sauté onions until golden brown.
      • Add ginger-garlic paste and sauté until aromatic.
      • Add tomato puree and cook until oil separates.
      • Mix in turmeric, red chili powder, coriander powder, and salt.
      • Add chopped vegetables, mix well, and cook for 2-3 minutes.
      • Pour water, cover, and simmer until the vegetables are tender.
      • Stir in garam masala and garnish with fresh coriander leaves.
    • Ingredients for Fresh Milled Roti:
      • Whole wheat flour (freshly milled): 2 cups
      • Salt: A pinch
      • Water: As needed (to knead the dough)
      • Ghee: For brushing (optional)

    • Process for Fresh Milled Roti:
      • Combine flour and salt in a bowl. Gradually add water and knead into a soft dough.
      • Cover the dough and let it rest for 20 minutes.
      • Divide the dough into small balls and roll them into thin circles using a rolling pin.
      • Heat a tawa or skillet and cook the roti on both sides until golden spots appear.
      • Optionally, brush with ghee for added flavor.
      • Serve hot with the mixed vegetable curry.

GARDEN GREEN KHICHDI

    • Ingredients:
      • Rice: 1/2 cup
      • Split yellow moong dal: 1/4 cup
      • Spinach (finely chopped): 1 cup
      • Methi (fenugreek leaves): 1/2 cup
      • Green peas: 1/4 cup
      • Green chilies (chopped): 1-2
      • Ginger (grated): 1 tsp
      • Turmeric powder: 1/2 tsp
      • Cumin seeds: 1 tsp
      • Asafoetida (Hing): A pinch
      • Ghee or oil: 2 tbsp
      • Salt: To taste
      • Water: 3-4 cups

    • Process:
      • Wash the rice and moong dal thoroughly and soak for 15 minutes.
      • Heat ghee or oil in a pressure cooker, add cumin seeds, and let them splutter.
      • Add asafoetida, green chilies, and ginger. Sauté for 30 seconds.
      • Add spinach, methi leaves, and peas. Cook for 2-3 minutes.
      • Add soaked rice and dal, turmeric powder, salt, and water. Mix well.
      • Close the lid and pressure cook for 3-4 whistles on medium heat.
      • Once the pressure releases, stir the khichdi gently and adjust the consistency if needed by adding water.
      • Serve hot with ghee, pickle, or yogurt.

FARM FRESH PANEER BHURJI

    • Ingredients:
      • Paneer (crumbled): 200 g
      • Onion (finely chopped): 1 medium
      • Tomato (finely chopped): 2 medium
      • Green chilies (chopped): 1-2
      • Ginger-garlic paste: 1 tsp
      • Capsicum (finely chopped): 1 small
      • Turmeric powder: 1/2 tsp
      • Red chili powder: 1 tsp
      • Cumin seeds: 1/2 tsp
      • Salt: To taste
      • Oil or ghee: 2 tbsp
      • Fresh coriander leaves (chopped): For garnish

    • Process:
      • Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
      • Add chopped onions and sauté until golden brown.
      • Stir in ginger-garlic paste and sauté until aromatic.
      • Add tomatoes and cook until they turn soft and oil separates.
      • Add turmeric powder, red chili powder, and salt. Mix well.
      • Add capsicum and cook for 2-3 minutes.
      • Add crumbled paneer and mix gently. Cook for 2-3 minutes on low heat.
      • Garnish with fresh coriander leaves and serve hot.