MONDAY✅
Breakfast: Egg Omelette with Cheese, Spinach and Whole Wheat Toast
Ingredients:
- 3 eggs
- 1 cup spinach, chopped
- 1/4 cup shredded cheese (any of your choice)
- 1 tablespoon olive oil or butter
- Salt and pepper to flavor
- 2 slices whole wheat bread
Recipe:
- Beat the eggs by using including a pinch of salt and pepper.
- Heat oil in a non-stick pan and saute the spinach till wilted.
- Pour the eggs over the spinach and put together dinner on medium warmth until the edges set.
- Sprinkle cheese on one side, fold the omelette, and prepare dinner dinner till the cheese melts.
- Serve with toasted whole wheat bread.
Lunch: Vegetable Stir-Fry with Quinoa
Ingredients:
- 1 cup cooked quinoa
- 1 cup blended greens (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Sesame seeds for garnish
Recipe:
- Cook quinoa as consistent with package deal instructions and set aside.
- Heat sesame oil in a wok or pan, upload garlic and ginger, and sauté till aromatic.
- Add the veggies and stir-fry on immoderate warm temperature until mild crisp.
- Toss within the cooked quinoa and soy sauce, blending properly.
- Garnish with sesame seeds and serve warmth.
Dinner: Palak Paneer with Jeera Rice
Ingredients for Palak Paneer:
- 200g paneer, cubed
- 2 cups clean spinach
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon minced garlic
- 1 teaspoon cumin seeds
- half teaspoon turmeric powder
- half teaspoon garam masala
- 2 tablespoons cream (non-obligatory)
- Salt to taste
Ingredients for Jeera Rice:
- 1 cup basmati rice
- 1 teaspoon cumin seeds
- 1 tablespoon ghee or oil
- 2 cups water
- Salt to taste
Recipe for palak paneer:
1. Blanch the spinach, combine in a clean puree, and set one side.
2. Heat the oil in a pan, add cumin, and the sauce onion until golden.
3. Add garlic, turmeric and tomato puree and cook until the oil is separated.
4. Stir within spinach puree, garam masala and salt. Boil for five minutes.
5. Add cheese cubes and cook for every other 2-3 minutes. Finish with cream if desired.
Recipe for Jeera rice:
1. Wash the rice and soak for 20 minutes.
2. Heat the ghee in a pan, upload cumin, and let them burst.
3. Add soaked rice, water and salt. Cook the rice until the rice becomes aromatic.
TUESDAY✅
Breakfast: Masala Dosa and Coconut Chutney
Ingredients:
- Batter of rice and urad dal
- Spicy potatoes spicy with turmeric, mustard seeds and curry leaves
- For chutney: grated coconut, roasted gram dal, green chillies, salt, water
Recipe:
Spread a thin layer of dosa batsman on a hot, oil -with pan and crisp it. Place the prepared Aloo Masala in the dosa, bend the dosa, and serve with coconut chutney.
Lunch: Rajma Chawal
Ingredients:
- Kidney beans (Rajma) got drenched in a single day
- Onion, tomato, garlic, ginger, cumin, coriander, garam masala
- Boiled basmati rice
Recipe:
Cook the soaked kidney beans until smooth. In a separate pan, upload chopped tomatoes and spices to shape step onion, garlic and ginger, then a strong gravy. Mix inside the kidney beans and boil until the flavor melts. Serve hot piping on basmati rice.
Dinner: Baingan Bharta and Roti
Ingredients:
- Big brinjal
- Chopped onion
- Spices (turmeric, cumin, salt)
- Wheat flour for bread
Recipe:
Roast the eggplant over an open flame till its pores and skin is charred; peel off the pores and skin and mash the tender flesh. Sauté onions, garlic, tomatoes, and inexperienced chilies in oil; upload the mashed eggplant and spices, cooking until the whole thing is nicely combined. Serve with freshly made roti.
WEDNESDAY✅
Breakfast: Aloo Paratha & Curd
Ingredients:
- Whole wheat dough
- Boiled, mashed potatoes with green chilies, cumin, and salt
- Ghee for cooking; simple curd to serve
Recipe:
Mix the mashed potato filling with spices and stuff small dough balls. Roll each out right into a paratha, then prepare dinner on a griddle with ghee until golden and puffed. Serve warm with a facet of curd.
Lunch: Chole Bhature
Ingredients:
- Chickpeas, soaked and cooked
- Onions, garlic, ginger, tomatoes, and spice blend (cumin, coriander, garam masala)
- For Bhature: Flour, yogurt, a pinch of sugar, salt
- Oil for deep frying
Recipe:
Prepare a thick, aromatic tomato-onion gravy and simmer the chickpeas in it until the flavors develop completely. For the bhature, integrate the substances to form a gentle dough, roll into rounds, and deep fry until light and puffy. Serve the highly spiced chickpea curry with the bhature and a side of tangy chutney.
Dinner: Vegetable Pulao & Raita
Ingredients
- Basmati rice, blended vegetables (peas, carrots, beans)
- Whole spices or Khada masala (bay leaf, cumin seeds and cloves)
- For Raita: Yogurt, grated cucumber, salt, roasted cumin powder.
Recipe:
Sauté the complete spices in oil, add chopped veggies and rice, and cook dinner with water until the rice is fluffy and infused with spice. For the raita, truly whisk yogurt with grated cucumber, a pinch of salt, and a sprint of cumin powder.
THURSDAY✅
Breakfast: Idli & Sambar
Ingredients:
- Fermented batter of rice and urad dal
- For Sambar: Toor dal, tamarind paste, mixed veggies, sambar powder, mustard seeds, curry leaves
Recipe:
Steam the idlis in unique molds until tender and fluffy. In a pot, cook dinner toor dal till soft; upload vegetables, tamarind paste, and sambar powder to shape a hearty stew, finishing with a tempering of mustard seeds and curry leaves. Serve idlis with heat sambar.
Lunch: Methi Thepla & Pickle
Ingredients:
- Whole wheat flour, finely chopped clean fenugreek (methi) leaves
- Spices (turmeric, cumin, chili powder) and a chunk of yogurt
- Your favorite tangy pickle
Recipe:
Knead the substances into a clean dough, roll out thin the breads (theplas), and cook on a griddle with minimum oil. Enjoy with a facet of zesty pickle.
Dinner: Butter Chicken & Jeera Rice
Ingredients:
- Boneless chicken pieces, marinated in yogurt, ginger–garlic paste, and spices
- Tomato puree, butter, cream, and a cashew paste for the sauce
- For Rice: Basmati with cumin seeds
Recipe:
Sear the marinated chicken until gently browned. In a separate pan, put together a velvety tomato sauce by way of cooking down tomato puree with ginger–garlic paste, spices, butter, and cream. Add the chicken again in and simmer till cooked through. Serve with cumin-aromatic jeera rice.
FRIDAY✅
Breakfast: Upma
Ingredients:
- Semolina (sooji), mustard seeds, curry leaves, finely chopped onions and combined veggies
- Water, salt, and a handful of clean coriander
Recipe:
Lightly roast the semolina or sooji till it turns golden. Stur the mustard seeds, curry leaves, onions and vegetables in oil. Pour in water and convey it to a boil. slowly slowly add the roasted semolina, stirring constantly till a fluffy, porridge-like upma paperwork. Garnish with coriander.
Lunch: Kadhi Pakora & Rice
Ingredients
- For Making Kadhi: Yogurt, gram flour (besan), water, turmeric, salt, and spices
- For Making Pakoras: Besan combined with chopped herbs, green chilies, and a pinch of baking soda
- Steamed rice
Recipe:
Whisk the yogurt and besan with water and spices to create easy kadhi, then simmer lightly. Now put
fried pakoras in spiced besan batter and permit them to take in the flavors. Now we are done it's time server the dish with steamed rice.
Dinner: Hyderabadi Biryani
Ingredients:
- Basmati rice, marinated meat or vegetables (in a blend of yogurt, ginger, garlic, and spices)
- Fried onions, saffron-soaked water, and whole spices (cinnamon, cardamom)
Recipe:
Parboil the basmati rice with complete spices. Layer the marinated meat or veggies in a heavy pot with the rice and sprinkle fried onions and saffron water among the layers. Seal the pot (traditionally with dough) and steam on low heat until the flavors meld into a sumptuous biryani. Serve with a cooling raita.
SATURDAY✅
Breakfast: Moong Dal ka Chilla
Ingredients:
- Soaked moong dal, combined with ginger, green chilies, turmeric, and salt
- Oil for cooking
Recipe:
Blend soaked moong dal right into a easy, barely thick batter. Pour a ladleful onto a hot griddle, unfold thinly, and cook until golden on both sides. Enjoy with a aspect of mint or coriander chutney.
Lunch: Dhokla
Ingredients:
- Gram flour, yogurt, water, lemon juice, ginger paste, a pinch of turmeric, and Eno fruit salt
- Mustard seeds and curry leaves for tempering
Recipe:
Mix the besan, yogurt, water, lemon juice, ginger, and turmeric to form a smooth batter. Add Eno simply before steaming, pour into a greased tray, and steam till spongy. Temper with mustard seeds and curry leaves in hot oil and drizzle over the dhokla before cutting into squares.
Dinner: Dal Makhani & Lachha Paratha
Ingredients:
- Whole black urad dal and kidney beans, simmered with butter, cream, tomatoes, and spices
- For Lachha Paratha: Whole wheat dough layered with ghee
Recipe:
Slow-prepare dinner the lentils and kidney beans over low heat with butter, cream, and spices until the dal is wealthy and creamy. For the paratha, roll out the dough, create layers by brushing with ghee and folding, then pan-roast till flaky and golden. Serve together for a heartwarming meal.
SUNDAY✅
Breakfast: Poori & Aloo Sabzi
Ingredients:
- For Poori: Wheat dough (flour, water, salt)
- For Aloo Sabzi: Boiled potatoes, onions, tomatoes, green chilies, and spices.
Recipe:
- Knead and roll small balls of the dough, roll in on a rolling board, then deep fry them in warm oil till puffy and crisp.
- Meanwhile, add onions, tomatoes, and green chilies in hot oil in a kadai, then add boiled, cubed potatoes and spices to create a mildly spiced aloo sabzi.
- Serve the puris warm with the sabzi.
Lunch: Rogan Josh
Ingredients:
- Lamb portions, Kashmiri red chilies, yogurt, onions, garlic, ginger, and fragrant spices
- Basmati rice
Recipe:
- Brown the lamb with sliced onions after which add garlic, ginger, and Kashmiri spices.
- Stir in yogurt and a touch water, allowing the curry to simmer slowly till the lamb will become soft and the flavors deepen.
- Serve with steaming basmati rice
Dinner: Malai Kofta & Jeera Rice
Ingredients:
- For Kofta: Paneer, boiled greens, and spices (flour to bind)
- For the Gravy: Blended tomatoes, cashew paste, cream, and mild spices
- For Rice: Basmati rice with tempered cumin seeds.
Recipe:
- Mix crumbled paneer with mashed veggies and spices to shape small koftas; deep-fry until golden.
- Prepare a creamy tomato-cashew gravy through simmering combined tomatoes with cream and spices.
- Gently add the koftas to the sauce and serve alongside cumin-infused jeera rice.
This comprehensive week menu combines a number of traditional Indian dishes in every meal—from light and savory breakfasts to hearty, spiced dinners. Each recipe is designed to be both approachable and proper, making it an ideal function to your recipe blog. Enjoy sharing these scrumptious ideas along with your readers—and feel free to ask for dessert or snack guidelines in case you’d like to spherical out the menu even in addition!
