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WEEK 3- Breakfast, Lunch and Dinner (2025)

Its breakfast, lunch and dinner menu for whole week. It is a full week meal plan having weekly menu. All are healthy recipes easy to make ,nutritious
Pratima Singh
Week 3 Menu

Day wise summary of all dishes consisting of Breakfast, Lunch and Dinner with ingredients and its recipe.
 
Week 3 recipes list

MONDAY ✅: Comforting Beginnings

Breakfast – Poha

Ingredients  

  • 1.Five cups flattened rice (poha)  
  • 1 medium onion, finely chopped  
  • 1–2 inexperienced chilies, slit  
  • 1/four teaspoon turmeric powder  
  • Salt to taste  
  • 1 tablespoon oil  
  • 1/four cup peanuts (lightly roasted; non-obligatory)  
  • eight–10 curry leaves  
  • half of teaspoon mustard seeds  
  • Juice of 1 lemon  
  • Fresh coriander leaves, chopped (for garnish

Method  

  • Prepare the Poha: Rinse the flattened rice in a colander under walking water; drain lightly in order that the poha softens without becoming delicate.  
  • Tempering:  Now heat oil in a pan over medium heat. Add the mustard seeds and allow them to pop. Toss within the curry leaves and inexperienced chilies.  
  • Sauté Aromatics: Add the chopped onions and sauté until they flip translucent. Stir inside the peanuts and dry roast for approximately 2 minutes.  
  •  Combine Spices: Sprinkle within the turmeric powder and upload the tired poha. Stir gently to combine all components properly.  
  • Finish: Season with salt, cowl the pan, and permit it steam on low warmness for two–three minutes. Remove from heat, stir in sparkling lemon juice, garnish with coriander, and serve hot..

Lunch – Dal Tadka with Jeera Rice

Dal Tadka

Ingredients  

  • 1 cup yellow lentils (toor dal or moong dal)  
  •  2 cups water  
  •  1/2 teaspoon turmeric powder  
  •  Salt to flavor  

For the Tadka (tempering):   

  • 2 tablespoons ghee or oil  
  • 1 teaspoon cumin seeds  
  •  half teaspoon mustard seeds  
  • 2 garlic cloves, thinly sliced  
  • 1 small onion, finely chopped  
  • 1 small tomato, chopped (or pureed)  
  • 1 dried red chili  
  • A pinch of asafoetida (hing) 
  • half teaspoon purple chili powder  
  • half of teaspoon garam masala  
  • Fresh coriander leaves, chopped

Method  

  •  Cook the Lentils: Rinse the lentils and pressure-cook dinner them with water, turmeric, and a pinch of salt for three–4 whistles till tender.  
  • Prepare Tadka: In a separate small pan, heat the ghee. Add cumin and mustard seeds; once they start crackling, upload the sliced garlic, dried crimson chili, and asafoetida. Sauté in short before including the chopped onions. Cook until golden.  
  •  Form the Base: Add tomatoes and red chili powder; prepare dinner till the tomatoes wreck down and the oil separates from the mixture.  
  • Finish the Dal: Pour the tadka into the cooked lentils, sprinkle with garam masala, simmer for another five mins, and garnish with chopped coriander.

Jeera Rice

Ingredients  

  • 1 cup basmati rice, rinsed  
  • 2 cups water  
  • 1 teaspoon cumin seeds  
  • 1 tablespoon oil or ghee  
  • Salt to flavor

Method  

  • In a pot, warmness the oil and add the cumin seeds until they sizzle.  
  • Add the rinsed rice and sauté for 1 minute.  
  • Pour within the water and season with salt. Bring to a boil, then cowl with a tight lid and simmer on low warmness for 15 minutes till the rice is gentle. Fluff with a fork and serve along the dal.

Dinner – Paneer Butter Masala with Naan

Paneer Butter Masala

Ingredients  

  • 250 grams paneer, cut into cubes  
  • 2 huge tomatoes, pureed  
  •  1 medium onion, finely chopped  
  •  1 tablespoon ginger–garlic paste  
  •  half teaspoon turmeric powder  
  •  1 teaspoon red chili powder  
  •  1 teaspoon coriander powder  
  • 1/2 teaspoon garam masala  
  • Salt to flavor  
  • half of cup cashew paste (combo 1/four cup-soaked cashews with a touch water)  
  •  half of cup cream  
  •  2 tablespoons butter (divide into 1 tbsp for cooking and 1 tbsp for finishing)  
  •  1 tablespoon oil  
  • -Fresh coriander, chopped (for garnish)

Method  

  • Heat oil and 1 tablespoon butter in a pan over medium warmness. Add the chopped onions and sauté till tender.  
  • Stir in the ginger–garlic paste and cook until aromatic.  
  • Now, add the tomato puree together with turmeric, pink chili, and coriander powders.  Let the mixture simmer for approximately 10 mins until it thickens slightly.  
  •  Mix within the cashew paste carefully, then add the paneer cubes. Cook lightly for five minutes.  
  • Pour within the cream and add the ultimate butter at the side of garam masala. Simmer for any other 5 mins until the sauce is wealthy and velvety. Garnish with fresh coriander.

Naan  

Ingredients for Homemade Naan:  

  • 2 cups all-motive flour  
  • 1/2 teaspoon salt  
  • half teaspoon sugar  
  •  half of teaspoon energetic dry yeast (dissolved in 2 tablespoons heat water)  
  • 1/four cup yogurt  
  • 1 tablespoon oil  
  • Warm water as needed

Method  

  • Combine flour, salt, and sugar in a bowl. Mix within the dissolved yeast, yogurt, oil, and enough heat water to shape a tender dough.  
  •  Knead for approximately 10 minutes, cover, and allow upward push for 1 hour until doubled.  
  • Divide the dough into balls and roll every into an oval disc.  
  • Cook on a hot griddle or tawa for two–3 minutes on each facet. Brush with melted butter before serving.

TUESDAY ✅: South Indian Delights

Breakfast – Masala Dosa with Coconut Chutney

Masala Dosa

Ingredients (for dosa batter and potato filling):  

Dosa Batter: Prepared from a mix of soaked rice and urad dal fermented in a single day (quantity as consistent with your recipe)  

  •  Potato Filling:  
  •   2 huge potatoes, boiled and mashed  
  •   half of teaspoon turmeric powder  
  •  1–2 green chilies, finely chopped  
  •   1 teaspoon mustard seeds  
  •   A few curry leaves  
  •   Salt to flavor  
  •   1 tablespoon oil

Method  

  • Prepare the Filling: In a pan, heat oil and add mustard seeds; when they pop, upload curry leaves and inexperienced chilies. Stir within the turmeric and mashed potatoes. Season lightly with salt and sauté for a couple of minutes.  
  • Make the Dosa: Heat a nonstick griddle. Pour a ladle of fermented dosa batter onto the griddle and unfold it thin. Drizzle a piece of oil along the rims.  
  • When the dosa is crisp around the edges, region a spoonful of potato masala in the center and fold the dosa over it. Serve warm with coconut chutney.

Coconut Chutney

Ingredients  

  • 1 cup grated sparkling coconut  
  • 2 roasted chana dal tablespoons (regulate for texture)  
  • 1–2 inexperienced chilies  
  •  A small piece (about half inch) of ginger  
  • Salt to taste  
  • Water as wished  
  • For tempering: half of teaspoon mustard seeds, a few curry leaves, and 1 teaspoon oil

Method  

  • Blend the coconut, roasted chana dal, inexperienced chilies, ginger, and salt with a touch water to a clean consistency.  
  • In a small pan, warmth oil, upload mustard seeds and curry leaves. Once they splutter, pour the tempering over the chutney. Serve along your dosa.

Lunch – Chole Bhature

Chole (Spiced Chickpea Curry)

Ingredients  

  • 1 cup chickpeas (soaked overnight and strain-cooked till smooth; instead, use pre-cooked/canned chickpeas)  
  • 1 big onion, finely chopped  
  •  2 tomatoes, pureed  
  • 1 teaspoon ginger–garlic paste  
  •  1 teaspoon chole masala  
  •  1/2 teaspoon turmeric powder  
  •  1 teaspoon cumin powder  
  •  1 teaspoon coriander powder  
  •  half of teaspoon purple chili powder  
  •  Salt to flavor  
  •  1 tablespoon oil  
  •  Fresh coriander, chopped (for garnish)

Method  

  •  Now, in a deep pan, heat oil and sauté the onions till golden brown.  
  •  Add the ginger–garlic paste and prepare dinner in brief before incorporating the tomato puree.  
  •  Stir in the spices, including chole masala, and permit the combination cook dinner until the oil separates from the masala.  
  •  Introduce the chickpeas along with a little water to create a gravy. Simmer on low warmness for 15–20 minutes and garnish with clean coriander.

Bhature

Ingredients  

  • 2 cups all-purpose flour  
  •  half of cup yogurt  
  •  half of teaspoon salt  
  •  1 teaspoon sugar  
  • half teaspoon baking soda (optional for additional puffiness)  
  • Water as wanted  
  • Oil for deep frying

Method  

  •  Combine the flour, salt, and sugar in a bowl. Add yogurt and mix progressively with a bit water to knead a easy, elastic dough.  
  •  Cover the dough and let it rest for as a minimum 2 hours.  
  •  Divide the dough into small balls. Roll out each ball into a thick round disc.  
  • Deep fry each disc in warm oil till overvalued and golden brown. Serve piping warm with the chole.

Dinner – Vegetable Biryani

Ingredients  

  • 1 cup basmati rice (wash and soak for 30 minutes)  
  • 2 cups mixed greens (carrot, beans, peas, cauliflower, and so on.), chopped  
  • 1 huge onion, thinly sliced  
  • 1 tomato, chopped  
  • 1/2 cup yogurt  
  • 2 tablespoons ghee  
  • Whole spices: 1 bay leaf, three–four cloves, 2 inexperienced cardamoms, 1-inch cinnamon stick  
  • 1/2 teaspoon turmeric powder  
  • 1 teaspoon biryani masala  
  • Salt to flavor  
  • A few saffron strands soaked in 2 tablespoons warm milk  
  • Fresh mint and coriander leaves

Method  

  •  Prepare the Rice: Parboil the basmati rice with a pinch of salt till it’s approximately 70% executed; drain and set aside.  
  • Sauté the Base: In a heavy-bottomed pot, warmness the ghee and upload the entire spices. Sauté the sliced onions till they flip golden.  
  •  Build the Gravy: Add the chopped tomato, combined greens, turmeric, and biryani masala. Stir in the yogurt and cook dinner until the greens are soft yet crisp.  
  • Layering: Spread half of the cooked vegetable aggregate within the pot, layer it with 1/2 the rice, and sprinkle some saffron milk alongside chopped mint and coriander. Repeat the layers.  
  •  Dum Cooking: Cover the pot tightly (the use of dough or a decent lid) and prepare dinner on very low warmth (dum mode) for 15–20 mins. Fluff the rice gently before serving.

WEDNESDAY ✅  Classic Home Cooking

Breakfast – Aloo Paratha with Curd

Ingredients  

For the Dough:   

  • 2 cups complete wheat flour  
  • A pinch of salt  
  • Water and 1 teaspoon oil (to knead)

For the Filling:  

  • three boiled potatoes, mashed  
  • 1/2 teaspoon crimson chili powder  
  • half teaspoon cumin powder  
  • half teaspoon garam masala  
  • Salt to flavor  
  • 1 teaspoon finely chopped inexperienced chili (elective)  
  • 2 tablespoons chopped sparkling coriander

Additional:  

  • Ghee or oil for cooking  
  • A bowl of plain curd (yogurt) for serving

Method  

  •  Make the Dough: In a bowl, blend flour and salt, adding water and oil step by step until you've got a easy, soft dough. Cover and set apart for 20–half-hour.  
  • Prepare Filling: Mix the mashed potatoes with purple chili powder, cumin, garam masala, salt, green chili, and coriander.  
  • Stuff and Roll: Divide the dough into small balls. Flatten a ball, vicinity a spoonful of potato filling in the middle, and fold the edges to seal. Gently roll out to a 6–7-inch paratha.  
  •  Cook the Paratha: Heat a tawa or griddle and cook the paratha on both aspects with a drizzle of oil or ghee until golden spots seem. Serve hot with a aspect of curd.

Lunch – Rajma Masala with Rice

Ingredients  

  • 1 cup kidney beans (rajma), soaked overnight and pressure-cooked till gentle  
  • 2 medium onions, finely chopped  
  • 2 tomatoes, pureed  
  • 1 tablespoon ginger–garlic paste  
  • half teaspoon turmeric powder  
  • 1 teaspoon cumin powder  
  • 1 teaspoon coriander powder  
  • half teaspoon red chili powder  
  • 1 teaspoon garam masala  
  • Salt to taste  
  • 2 tablespoons oil  
  • Fresh coriander, chopped (for garnish)

For the Rice:  

  • 1 cup basmati rice  
  • Water and a pinch of salt

Method  

  • Sauté Base: In a deep pan, warmth oil and sauté the onions till they flip golden brown. Add the ginger–garlic paste and fry in short.  
  •  Add Tomatoes & Spices: Stir inside the tomato puree at the side of turmeric, cumin, coriander, and pink chili powder. Cook till the oil starts off evolved to split from the mixture.  
  • Cooking the Rajma: Now, add the cooked kidney beans along with a chunk of water to shape a gravy. Now allow the curry simmer for 15–20 mins; stir in garam masala and garnish with coriander. 
  •  Preparing Rice: Meanwhile, prepare dinner the basmati rice in salted boiling water till fluffy.
  •  Drain and serve the rajma over or along the rice.

Dinner – Baingan Bharta with Roti

Ingredients  

  • 1 big eggplant  
  • 2 medium onions, finely chopped  
  • 2 tomatoes, chopped  
  • 2–3 garlic cloves, minced  
  • 1 teaspoon grated ginger  
  • half teaspoon turmeric powder  
  • 1/2 teaspoon red chili powder  
  • half of teaspoon cumin seeds  
  • Salt to flavor  
  • 1 tablespoon oil  
  • Fresh coriander, chopped (for garnish)

Method  

  •  Roasting the baingan(eggpalnt): Roast the entire eggplant over an open flame or in an oven until the skin is charred and the flesh tender. Once cool, peel off the charred skin and mash the pulp thoroughly.  
  •  Prepare the Bharta: In a pan, heat oil and add cumin seeds. Once they sizzle, add minced garlic and sauté in short. Add the chopped onions and cook dinner till they soften.  
  • Add Tomatoes & Spices: Incorporate chopped tomatoes, turmeric, and purple chili powder. Cook until the tomatoes melt, and the masala thickens.  
  • Combine and Simmer: Stir inside the mashed eggplant and let it simmer for 5–10 minutes. Garnish with sparkling coriander and serve with heat rotis crafted from entire wheat dough.

THURSDAY ✅ Light & Flavorsome

Breakfast – Upma with Coconut Chutney

Upma

Ingredients  

  • 1 cup semolina (sooji/rava)  
  • 2 tablespoons oil or ghee  
  • 1 teaspoon mustard seeds  
  • 8–10 curry leaves  
  • 1 medium onion, chopped  
  • 1–2 inexperienced chilies, sliced  
  • half cup blended greens (carrot, peas, beans – non-obligatory)  
  • 2 cups water  
  • Salt to taste  
  • 1 teaspoon lemon juice

Method  

  •  Roast Semolina: In a dry pan, roast the semolina gently until it turns mild golden. Keep aside.  
  •  Prepare Tempering: In a pan, heat oil, add mustard seeds and curry leaves. Once they splutter, add the onions and green chilies; sauté till the onions melt.  
  •  Cook Vegetables: Add the blended vegetables (if the use of) and sauté for a couple of minutes.  
  • Add Water & Semolina: Pour in water, season with salt, and convey to a lively boil. Gradually stir within the roasted semolina, making sure there are no lumps.  
  •  Finish: Reduce the heat, cover, and simmer for three mins. Stir in lemon juice and serve warm with coconut chutney.

Lunch – Palak Paneer with Tandoori Roti

Palak Paneer

Ingredients  

  • 300 grams clean spinach (palak)  
  • 250 grams paneer, cut into cubes  
  • 1 medium onion, roughly chopped  
  • 1 tomato, chopped  
  • 1 teaspoon ginger–garlic paste  
  • half teaspoon cumin seeds  
  • half of teaspoon turmeric powder  
  • half of teaspoon pink chili powder  
  • Salt to taste  
  • 1 tablespoon oil  
  • 1/4 cup clean cream (non-obligatory)  
  • Fresh coriander for garnish

Method  

  • Blanch the Spinach: Boil the spinach in water for 2 minutes. Transfer without delay to ice-bloodless water to maintain the inexperienced shade, then blend right into a easy puree.  
  •  Sauté Aromatics: In a pan, warmth oil, upload cumin seeds and the more or less chopped onion. Sauté until translucent, then add the ginger–garlic paste and cook dinner for some other minute.  
  •  Build the Gravy: Add the chopped tomato and spices. Let the mixture prepare dinner till the tomato softens.  
  •  Combine: Add the spinach puree and simmer for 5 mins. Gently fold inside the paneer cubes and, if using, stir in the cream. Adjust salt and garnish with fresh coriander.

Tandoori Roti  

Either put together fresh from entire-wheat dough rolled out into flatbreads and cooked in a tandoor (or on a very warm griddle) or use a preferred recipe for tandoori roti.

Dinner – Aloo Gobi with Chapati

Aloo Gobi

Ingredients  

  • 1 medium cauliflower, reduce into florets  
  • 2 medium potatoes, peeled and cubed  
  • 1 big onion, chopped  
  • 1 tomato, chopped  
  • 1 teaspoon ginger–garlic paste  
  • 1–2 green chilies, chopped (optionally available)  
  • half teaspoon turmeric powder  
  • 1 teaspoon coriander powder  
  • half of teaspoon cumin powder  
  • 1/2 teaspoon garam masala  
  • Salt to flavor  
  • 2 tablespoons oil  
  • Fresh coriander, chopped

Method  

  • Sauté Base: Heat oil in a pan, upload the onions and sauté till gentle. Stir in ginger–garlic paste and green chilies, cooking briefly.  
  • Spice It Up: Add the chopped tomato, turmeric, coriander, and cumin powders. Cook until the tomatoes begin to break down.  
  • Cook Vegetables: Add the potato cubes and cauliflower florets. Mix thoroughly, cover, and simmer on low heat until the greens become tender (about 15 minutes).  
  • Finish: Sprinkle garam masala, blend lightly, garnish with coriander, and serve hot with freshly made chapatis.

FRIDAY ✅ Steaming Flavors

Breakfast – Idli with Sambar and Coconut Chutney

Idli

Ingredients  

  • 2 cups idli rice  
  • 1 cup urad dal  
  • 1/2 teaspoon fenugreek seeds  
  • Salt to taste  
  • Water as needed

Method  

  • Soak: Rinse and soak the idli rice and urad dal (with fenugreek seeds) one after the other for 4–6 hours.  
  •  Grind & Ferment: Grind everyone after the other to a smooth batter. Mix them together, add salt, and ferment overnight until the batter froths.  
  • Steam: Pour the batter into idli molds and steam for 10–12 minutes or until a toothpick inserted comes out smooth.

Sambar

Ingredients  

  • 1 cup toor dal (cooked till gentle)  
  • Mixed vegetables (drumstick, carrot, potato, pumpkin, tomato), chopped  
  • 1–2 tablespoons sambar powder  
  • Tamarind water (from a small lemon-sized tamarind soaked in warm water)  
  • Salt to flavor  
  • For tempering: 1 teaspoon mustard seeds, some curry leaves, 1–2 dried red chilies, 1 tablespoon oil

Method  

  • In a pot, upload the chopped greens and tamarind water; deliver to a boil and simmer till they are gentle.  
  •  Stir in the cooked dal and sambar powder, and simmer for another 10 mins.  
  • Prepare a tempering by means of heating oil, including mustard seeds, curry leaves, and dried crimson chilies. Pour this over the sambar simply earlier than serving.

Coconut Chutney  

(Use the identical method outlined in Day 2.)

Lunch – Lemon Rice with Peanut Masala & Raita

Lemon Rice

Ingredients  

  • 1 cup cooked basmati rice (ideally a day vintage)  
  • 1 teaspoon mustard seeds  
  • eight–10 curry leaves  
  • 1–2 inexperienced chilies, slit  
  • half of teaspoon turmeric powder  
  • 1/4 cup roasted peanuts  
  • Salt to flavor  
  • 2 tablespoons lemon juice  
  • 2 tablespoons oil

Method  

  • Heat oil in a pan, add mustard seeds and allow them to crackle. Add curry leaves and green chilies.  
  • Stir in turmeric and quick upload the cooked rice along with salt.  
  •  Add the roasted peanuts and toss well. Finally, blend in lemon juice and serve at once.
Peanut Masala (Crunchy Topping)  
Lightly overwhelm roasted peanuts with a pinch of pink chili powder and salt. Sprinkle over the lemon rice for added texture.

Raita

Ingredients  
  • 1 cup plain yogurt  
  • 1 small cucumber, grated or finely chopped  
  • A pinch of salt  
  • A dash of roasted cumin powder

Method  

Mix all components and function a cooling side.

Dinner – Matar Paneer with Jeera Rice

Matar Paneer

Ingredients  

  • 250 grams paneer, reduce into cubes  
  • 1 cup green peas (clean or frozen)  
  • 1 huge tomato, pureed  
  • 1 onion, finely chopped  
  • 1 teaspoon ginger–garlic paste  
  • half teaspoon turmeric powder  
  • 1 teaspoon pink chili powder  
  • 1 teaspoon cumin powder  
  • 1 teaspoon coriander powder  
  • Salt to flavor  
  • 2 tablespoons oil  
  • 1/four cup water or cream (for a richer gravy)

Method  

  •  In a pan, heat oil and sauté the chopped onions till golden. Add the ginger–garlic paste and fry in short.  
  • Pour in the tomato puree and add turmeric, purple chili powder, cumin, and coriander powders. Cook until the oil separates from the masala.  
  • Add the green peas with a splash of water and simmer for 5 minutes. Gently fold inside the paneer cubes and prepare dinner for some other 5 minutes.  
  •  Serve warm with Jeera Rice (seek advice from the Day 1 recipe) on the aspect.

SATURDAY ✅ Traditional Treats

Breakfast – Puri Bhaji

Puri

Ingredients  

  • 2 cups all-purpose flour  
  • A pinch of salt  
  • Water and a teaspoon of oil (for the dough)  
  • Oil for deep frying

Method  

  • In a bowl, integrate the flour and salt. Add water and a small amount of oil to shape a stiff dough. Knead properly, cover, and permit it relaxation for 30 minutes.  
  •  Divide the dough into small balls, roll each out right into a circle (about four–5 inches in diameter).  
  •  Heat oil in a deep-frying pan and fry every disc until puffed and golden. Drain on paper towels.

Bhaji

Ingredients  

  • 2 medium potatoes, boiled and cubed  
  • 1 medium onion, thinly sliced  
  • 1 green chili, slit (optionally available)  
  • 1/2 teaspoon turmeric powder  
  • half of teaspoon cumin seeds  
  • A pinch of asafoetida  
  • Salt to taste  
  • 1 tablespoon oil  
  • Fresh coriander, chopped

Method  

  •  Heat oil in a pan; upload cumin seeds, asafoetida, and green chili. Sauté the onions until they may be tender.  
  • Add the turmeric powder and boiled potatoes. Stir-fry for 5 minutes till the flavors merge.  
  •  Garnish with fresh coriander and serve hot with puris.

Lunch – Vegetable Korma with Paratha

Vegetable Korma

Ingredients  

  • 3 cups mixed vegetables (carrot, beans, peas, potato, cauliflower), chopped uniformly  
  • 1 medium onion, diced  
  • 1 tomato, chopped  
  • 1 teaspoon ginger–garlic paste  
  • half cup yogurt, whisked  
  • 2 tablespoons cashew paste (soaked cashews with a some water)  
  • half teaspoon turmeric powder  
  • 1 teaspoon coriander powder  
  • half of teaspoon garam masala  
  • Salt to taste  
  • 2 tablespoons oil  
  • 1/4 cup coconut milk (optionally available for extra richness)

Method  

  •  In a deep pan, warmth oil and sauté the diced onions till translucent. Add the ginger–garlic paste and cook dinner for another minute.  
  • Stir inside the chopped tomato and spices. Let the aggregate cook till the tomato softens.  
  • Add the combined vegetables together with a touch water, cowl, and simmer until they're just smooth.  
  •  Reduce the heat and add the whisked yogurt and cashew paste slowly, stirring constantly to avoid curdling. Optionally, stir inside the coconut milk. Allow the korma to simmer till the gravy thickens.  
  •  Garnish with a pinch of garam masala and serve with hot parathas

Paratha  

Prepare paratha from complete wheat dough: Roll out the dough, pan-fry with a dab of oil till crisp edges seem, and serve heat.

Dinner – Tadka Dal with Garlic Naan

Tadka Dal

Ingredients  

  • 1 cup blended lentils (along with moong dal, masoor dal) soaked and cooked till gentle  
  • 1/2 teaspoon turmeric powder  
  • Salt to taste  

For the Tadka: 

  • 2 tablespoons ghee or oil  
  • 1 teaspoon cumin seeds  
  • 1 teaspoon mustard seeds  
  • 2 garlic cloves, thinly sliced  
  • 1 dried red chili  
  • A pinch of asafoetida  
  • Fresh coriander, chopped

Method  

  • Boil the lentils with turmeric and salt till they're soft and delicate.  
  • In a small pan, warmness the ghee; upload cumin, mustard, sliced garlic, and dried purple chili. Sauté until the garlic turns light golden.  
  • Pour the tempering over the dal, stir in fresh coriander, and serve warm.

Garlic Naan

Ingredients  

  • 2 cups all-reason flour  
  • half teaspoon salt  
  • half teaspoon sugar  
  • half teaspoon active dry yeast dissolved in 2 tablespoons heat water  
  • 1/4 cup yogurt  
  • Water as needed to form a soft dough  
  • Minced garlic (to sprinkle on pinnacle)  
  • Butter for brushing

Method  

1. In a big bowl, integrate flour, salt, sugar, dissolved yeast, yogurt, and enough water to knead a soft dough. Cover and allow rise till doubled in length (about 1–2 hours).  
2. Divide the dough into small balls, roll every into an oval form, and gently press minced garlic into the top.  
3. Cook on a warm griddle till bubbles seem and the bottom is gently charred; flip to cook dinner the other facet. Brush generously with butter and serve heat.

SUNDAY ✅Fusion & Festive Finale

Breakfast – Egg Bhurji with Toast

Ingredients  

  • four eggs  
  • 1 medium onion, finely chopped  
  • 1 tomato, chopped  
  • 1 inexperienced chili, finely chopped (elective)  
  • half of teaspoon turmeric powder  
  • half of teaspoon red chili powder  
  • Salt and pepper to taste  
  • 2 tablespoons oil or butter  
  • Fresh coriander, chopped (for garnish)  
  • Toast slices (your desire of bread)

Method  

  • Heat oil or butter in a pan, add the chopped onions, and cook dinner until smooth and translucent.  
  •  Add tomatoes and green chili; sauté till the tomatoes melt barely.  
  • Beat the eggs in a bowl, season with turmeric, red chili, salt, and pepper; then pour into the pan.  
  • Stir continuously to scramble the eggs till they reach your preferred consistency.  
  •  Garnish with fresh coriander and serve warm with toasted bread.

Lunch – Kadai Paneer with Rice

Ingredients  

  • 250 grams paneer, cut into cubes  
  • 2 large bell peppers (capsicum), sliced  
  • 1 medium onion, sliced  
  • 2 tomatoes, pureed  
  • 1 tablespoon ginger–garlic paste  
  • 1 teaspoon coriander powder  
  • half teaspoon turmeric powder  
  • 1 teaspoon red chili powder  
  • 1 teaspoon garam masala  
  • Salt to flavor  
  • 2 tablespoons oil  
  • Fresh coriander leaves for garnish  
  • Steamed basmati rice (as an accompaniment)

Method  

  • Heat oil in an extensive, deep pan. Add the ginger–garlic paste and sliced onions; sauté till the onions soften.  
  • Pour inside the tomato puree, add the spices (coriander, turmeric, pink chili, salt) and prepare dinner till the oil begins to separate from the masala.  
  •  Add the sliced bell peppers; cook dinner for approximately five minutes. Then gently stir within the paneer cubes and let simmer for some other five mins.  
  •  Sprinkle garam masala over the top, garnish with fresh coriander, and serve hot with steamed rice.

Dinner – Chicken Biryani

Ingredients  

  • 500 grams chicken pieces (bone-in or boneless), washed  
  • 1 cup basmati rice, rinsed and soaked for half-hour  
  • 1/2 cup yogurt  
  • 1 tablespoon ginger–garlic paste  
  • half teaspoon turmeric powder  
  • 1 teaspoon red chili powder  
  • Salt to flavor  
  • 2 big onions, thinly sliced  
  • 2 tomatoes, chopped  
  • Whole spices: 1 bay leaf, three cloves, three–4 green cardamoms, 1-inch cinnamon stick  
  • 1 teaspoon biryani masala  
  • 2 tablespoons ghee  
  • A handful of fresh mint and coriander leaves  
  • A few saffron strands soaked in 2 tablespoons heat milk (optional)

Method  

  •  Marinate: In a bowl, integrate the hen portions with yogurt, ginger–garlic paste, turmeric, red chili powder, and a pinch of salt. Let marinate for at the least 30 minutes (or overnight within the fridge for deeper flavor).  
  •  Fry Onions: In a deep, heavy-bottomed pot, heat the ghee and add the entire spices. Add the sliced onions and fry until they turn a rich golden brown. Remove half of of the fried onions for garnish later.  
  •  Cook Chicken: Add the marinated hen and chopped tomatoes to the pot. Cook on medium warmth until the chook is ready midway carried out. Stir in the biryani masala.  
  •  Layering: Drain the soaked rice and layer it evenly over the chicken mixture. Drizzle the saffron-infused milk over the rice and sprinkle the reserved fried onions, mint, and coriander on top.  
  • Dum Cooking: Cover the pot securely (using dough or a decent lid) and cook dinner on low heat for 20–25 minutes until the hen is completely cooked and the rice is fragrant and tender.  
  •  Serve: Gently fluff the biryani and serve heat with a facet of cooling raita or salad.

Conclusion

This week-lengthy menu showcases the wealthy type of Indian cuisine—from slight, tangy breakfasts to hearty, highly spiced dinners. Each recipe is designed to be approachable however real, inviting your readers to explore a myriad of spices, textures, and aromas that define Indian home cooking.
Feel free to tweak the spice stages, include seasonal greens, or upload your personal creative twist!

Happy cooking and may your blog post encourage a scrumptious celebration of flavors!

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