Day wise summary of all dishes consisting of Breakfast, Lunch and Dinner with ingredients and its recipe:
Monday ✅
Breakfast: Vegetable Upma
Ingredients:
- Semolina (rava)
- Mustard seeds
- Curry leaves
- Green chilies
- Grated ginger
- Mix of greens (carrot, peas, beans)
- Turmeric
- Salt
- Lemon juice
- Coriander.
Method
Dry roast semolina until aromatic. In a pan temper mustard seeds and curry leaves in oil then add ginger chilies and veggies. Pour water and turmeric ,then gently stir in roasted semolina until it absorbs the liquid. Serve hot and garnish with coriander and some lemon juice .
Lunch: Palak Paneer with Bajra Roti
Ingredients:
- Fresh spinach
- Paneer cubes
- Onions
- Garlic
- Ginger
- Tomatoes
- Garam masala
- Cumin seeds
- Cream
- Pearl millet (bajra) flour for roti.
Method :
Blanch the spinach and mix to a smooth puree. Sauté onions garlic and ginger; then upload tomatoes and spices. Stir in paneer and spinach puree with a touch of cream. Pair with hand-crafted bajra roti which presents a hearty nutty flatbread.
Dinner: Dal Tadka with Jeera Rice
Ingredients:
- Split yellow lentils (toor or moong dal)
- Onions
- Tomatoes
- Garlic
- Cumin seeds
- Mustard seeds
- Turmeric
- Red chili
- Asafoetida
- Basmati rice; with tempering of cumin .
Method :
Simmer lentils till soft. Prepare a flavorful tempering (tadka) with the aid of frying onions garlic and spices in ghee then stir into the dal. Serve with fragrant jeera rice wherein cumin seeds lend a awesome aroma.
Tuesday ✅
Breakfast: Masala Idli with Coconut Chutney
Ingredients:
- Pre-made idlis
- Mustard seeds
- Curry leaves
- Green peas
- Turmeric
- Oil
- Coconut
- Green chilies
- Roasted chana dal
- Ginger
- Salt for the chutney.
Method :
Lightly fry idlis with a tempering of mustard seeds and curry leaves to infuse them with diffused spice. Blend the coconut chana dal and green chilies to create a sparkling zesty chutney.
Lunch: Vegetable Pulao with Cucumber Raita
Ingredients:
For the Pulao:
- Basmati rice
- Mix veggies (carrots, beans ,peas)
- Whole spices (bay leaf ,cinnamon, cloves)
- Herbs
For the raita:
- Grated cucumber
- Yogurt and
- Roasted cumin powder
- Salt
Method :
Sauté whole spices in oil ,then add vegetables and rice. Cook till each grain is mild and fluffy. Serve with cucumber raita .
Dinner: Bharwa Baingan
Ingredients:
- Small eggplants (brinjals)
- Onions
- Garlic
- Ginger
- Roasted peanuts
- Grated coconut
- Green chilies
- Tamarind paste
- Spices (red chili, turmeric ,coriander, cumin).
Method :
Slit and soak the eggplants in salted water. Prepare a spiced stuffing via sautéing onions and mixing the peanut-coconut paste with spices and tamarind. Stuff every eggplant and simmer in a covered pan until soft.
Wednesday✅
Breakfast: Besan Chilla
Ingredients:
- Chickpea flour (besan)
- Finely chopped onions
- Tomatoes
- Green chilies
- Kitchen King masala
- Coriander
- Turmeric
- Salt.
Method :
Mix besan with water to create a smooth batter and fold inside the chopped vegetables and spices. Pour skinny layers on a hot nonstick pan to cook into savory pancakes which can be crisp on the edges.
Lunch: Chole (Spicy Chickpea Curry)
Ingredients:
- Chickpeas
- Onions
- Tomatoes
- Ginger
- Garlic
- A mix of spices such as cumin, coriander and garam masala.
Method :
Sauté onions and garlic till golden then add tomatoes and the spice mix to create a rich tangy gravy. Stir in cooked chickpeas and permit simmer. Garnish with clean cilantro and serve with rice or gentle bhatura.
Dinner: Aloo Gobi
Ingredients:
- Potatoes
- Cauliflower
- Onions
- Tomatoes
- Ginger
- Garlic
- Cumin seeds
- Turmeric
- Coriander powder
- Garam masala.
Method :
Sauté cumin seeds onions ginger and garlic. Add cubed potatoes and cauliflower along side tomatoes and spices then cover and cook until smooth. Finish with a sprinkle of garam masala for added warm temperature.
Thursday✅
Breakfast: Poha (Flattened Rice)
Ingredients:
- Flattened rice (poha)
- Mustard seeds
- Curry leaves
- Turmeric
- Chopped onions
- Green peas
- Peanuts and
- Lemon juice.
Method :
Rinse poha very well then temper with mustard seeds and curry leaves in oil. Add onions and turmeric then blend in poha along with peas and peanuts for crunch. A sprint of lemon juice brightens the dish.
Lunch: Rajma (Red Kidney Bean Curry)
Ingredients:
- Soaked red kidney beans
- Onions
- Tomatoes
- Garlic
- Ginger
- Cumin
- Coriander
- Garam masala
- Cilantro.
Method :
Slowly cook dinner the kidney beans until smooth. Meanwhile put together a spiced gravy with sautéed onions garlic and tomatoes. Combine the two and simmer for a thick hearty curry ideal with steamed rice.
Dinner: Methi Paneer
Ingredients:
- Paneer cubes
- Dried methi (fenugreek) leaves
- Onions
- Tomatoes
- Ginger-garlic paste
- Cream
- Cumin
- Garam masala.
Method :
Sauté onions and ginger-garlic paste till gentle. Add tomatoes and chopped fenugreek leaves; once gentle stir in paneer and a splash of cream. Let the flavors meld then serve with warm naan or roti.
Friday ✅
Breakfast: Crispy Dosa with Sambar and Coconut Chutney
Ingredients:
- Fermented dosa batter (rice and urad dal)
- Toor dal
- Tamarind
- Combined vegetables
- Sambar powder for the sambar
- Coconut
- Green chilies
- Roasted chana dal for the chutney.
Method :
Spread dosa batter thinly on a warm tawa till crisp. Serve along a highly spiced tangy sambar and a freshly mixed coconut chutney for an indulgent South Indian begin.
Lunch: Vegetable Korma with Paratha
Ingredients:
- Assorted vegetables (carrots peas beans potatoes)
- Onions
- Tomatoes
- Cashew-coconut paste
- Combo of korma spices.
Method :
Sauté greens with a aromatic mix of onions and tomatoes then stir in a rich paste made from cashews and coconut milk. Simmer till creamy and serve with flaky layered parathas.
Dinner: Bhindi Masala
Ingredients:
- Fresh okra (bhindi)
- Onions
- Tomatoes
- Ginger
- Garlic
- Green chilies
- Turmeric
- Cumin and
- Coriander powder.
Method :
Slice and in brief sauté okra with onions and spices to attain a crisp-soft texture with out excess sliminess. Serve with aromatic jeera rice or soft roti.
Saturday✅
Breakfast: Aloo Paratha with Curd and Pickle
Ingredients:
- Whole wheat flour
- Boiled mashed potatoes
- Spiced with green chilies
- Ginger
- Coriander
- Garam masala.
Method :
Stuff dough rounds with the spiced potato aggregate roll out and cook on a griddle with a dab of ghee till golden brown. Pair with cool creamy curd and tangy pickle for a robust begin.
Lunch: Baingan Bharta
Ingredients:
- Eggplant (baingan)
- Tomatoes
- Onions
- Garlic
- Green chilies
- Cumin and
- Coriander powder
- Clean cilantro.
Method :
Roast the eggplant till charred and tender then peel and mash. In a pan sauté onions garlic and tomatoes and mix inside the mashed eggplant with well-mixed spices. Enjoy with chapati or jeera rice.
Dinner: Tomato Rasam with Steamed Rice
Ingredients:
- Fresh tomatoes
- Tamarind
- Toor dal
- Rasam powder
- Garlic
- Curry leaves
- Mustard seeds.
Method :
Create a tangy broth via simmering tomatoes tamarind and lentils with rasam powder. Temper with mustard seeds and curry leaves before serving over a bowl of steamed rice for additonal consolation.
Sunday✅
Breakfast: Moong Dal Cheela with Green Chutney
Ingredients:
- Split yellow moong dal
- Ginger
- Green chilies
- Onions
- Spinach
- Salt
- Little water.
Method :
Soak and mix the moong dal with spices and finely chopped vegetables to acquire a clean batter. Spread thin on a warm tawa till crisp on the edges. Serve with a zesty green chutney.
Lunch: Vegetable Biryani with Boondi Raita
Ingredients:
For the Biryani:
- Basmati rice
- Combined greens (carrots beans peas potatoes)
- Saffron
- Whole spices (bay leaf cinnamon cloves) and biryani masala
- Fried onions.
- Yogurt
- Boondi
- Roasted cumin powder.
Method : Layer parboiled rice with spiced sautéed veggies and fragrant saffron water then steam gently to meld the flavors. Pair with clean boondi raita to stability the spices.
Dinner: Paneer Tikka
Ingredients:
- Paneer cubes
- Yogurt
- Ginger-garlic paste
- Red chili powder
- Turmeric
- Garam masala
- Tandoori masala
- Lemon juice
- Salt.
Method :
Marinate paneer in a spiced yogurt mixture for at the least 30 minutes. Grill or bake till edges are slightly charred. Serve with a cooling mint chutney and a crisp salad for a delightful nighttime starter.
Final Thoughts
This weekly menu is designed to convey variety stability and authenticity in your eating table. From fiber-packed breakfasts to hearty lunches and comforting dinners each recipe is infused with conventional Indian spices and wholesome elements. Whether you’re a hectic professional or a home cook dinner trying to discover quite a number flavors this plan makes meal guidance each effortless and exciting.
Feel free to swap dishes primarily based in your options or seasonal availability of substances. Happy cooking and enjoy the soulful taste of Indian delicacies all week long!
