Day wise summary of all dishes consisting of Breakfast, Lunch and Dinner with ingredients and its recipe:
Monday✅
Breakfast - Masala Dosa with Coconut Chutney
Ingredients:
- Rice
- Urad dal
- Fenugreek seeds for the dosa batter;
- Potatoes
- Onions
- Mustard seeds
- Curry leaves
- Turmeric
- Grated coconut
- Green chilies
- Ginger .
Recipe:
Soak the rice and dal for a single day and grind right into a smooth but barely gritty fermented batter. Prepare a spiced potato filling with the aid of sautéing boiled potatoes with mustard seeds curry leaves and turmeric. Cook thin crispy dosas on a warm tawa and serve generously with a cooling coconut chutney and tangy sambar.
Lunch - Paneer Butter Masala with Jeera Rice & Side Salad
Ingredients:
For Paneer butter masala:
- Fresh paneer cubes
- Tomatoes
- Butter
- Cream
- Kasuri methi (dried fenugreek leaves)
- A blend of spices (cumin coriander red chili powder).
For Jeera rice:
- Cumin seeds
- Basmati rice
For Salad:
- Cucumber
- Tomatoes
- Carrots.
Recipe:
Sauté paneer lightly then simmer it in a rich tomato–butter gravy enriched with cream and kasuri methi. For the rice add cumin seeds and basmati rice pinnacle off with a crisp salad of cucumber tomatoes and carrots.Pair the dish with aromatic cumininfused rice and a clean aspect salad to stability the flavors.
Dinner - Tandoori Chicken with Mint Yogurt Dip & Grilled Vegetables
Ingredients:
- Chicken portions marinated in yogurt and lemon
- Ginger garlic paste
- Tandoori masala
- Bell peppers
- Onions
- Zucchini for grilling
- Mint
- Coriander
- A pinch of salt .
Recipe:
Marinate the chicken for at least 4 hours (or in a single day) to allow the spices work their magic. Grill the chicken and greens till charred and smoky then serve alongside a vibrant mintyogurt dip.
Tuesday✅
Breakfast - Poha with Peanuts
Ingredients:
- Flattened rice (poha)
- Mustard seeds
- Curry leaves
- Finely chopped onions
- Green chilies
- Roasted peanuts
- Lemon juice
- Fresh coriander.
Recipe:
Rinse the poha gently then temper with mustard seeds and curry leaves. Sauté onions and chilies until tender toss within the poha and roasted peanuts and end with a burst of lemon juice and sparkling coriander for a light tangy start to your day.
Lunch - Chole with Bhatura
Ingredients:
- Chickpeas simmered in a spicy tomato onion gravy
- Garam masala
- Ginger
- Garlic
- A blend of cumin and coriander
- Deep fried fluffy bhatura made from a fermented dough.
Recipe:
Soak chickpeas in a single day and slowly prepare dinner them in a richly spiced sauce. Prepare bhatura dough let it ferment roll out and deepfry until puffy and golden-an indulgent duo complete of ambitious flavors.
Dinner - Methi Malai Murg with Naan
Ingredients:
- Tender chicken pieces
- Fresh methi (fenugreek) leaves
- Cream, aromatic spices along with cardamom and cloves
- Whole wheat naan.
Recipe:
Simmer chicken in a aromatic creamy sauce with clean fenugreek leaves and spices. Serve hot with smooth freshly baked naan to scoop up each little bit of the luscious gravy.
Wednesday✅
Breakfast - Upma with Cashews & Vegetables
Ingredients:
- Semolina (rava)
- Mixed vegetables like carrots peas and beans
- Mustard seeds
- Curry leaves
- Chopped green chilies
- Cashews.
Recipe:
Lightly roast semolina for enhanced nutty flavors. Sauté vegetables with mustard seeds and curry leaves add water gradually and stir inside the roasted semolina. Top with crisp cashews for a hearty heat porridge.
Lunch - Dal Makhani with Butter Rice & Cucumber Raita
Ingredients:
- Whole black lentils
- Red kidney beans
- Butter
- Cream
- Garlic
- Ginger
- A medley of spices (cumin , garam masala and chili powder)
- Basmati rice cooked with a hint of butter
- Fresh cucumber raita.
Recipe:
Soak lentils in a single day and cook dinner them slowly with a burst of spices completing with beneficiant dollops of butter and cream. Pair with fragrant butter rice and a cooling raita to balance the highly spiced richness.
Dinner - Palak Paneer with Paratha
Ingredients:
- Fresh spinach (palak)
- Paneer cubes
- Garlic
- Cumin seeds
- Green chilies
- Whole wheat dough for paratha.
Recipe:
Blanch and mix spinach into a smooth puree. Fry paneer cubes lightly and stir into the spiced spinach creating a colourful curry. Serve warm with flaky layered parathas for a satisfying dinner.
Thursday✅
Breakfast - Aloo Paratha with Yogurt & Pickle
Ingredients:
- Whole wheat flour
- Boiled and spiced mashed potatoes
- Chopped inexperienced chilies
- Coriander
- Cumin seeds
- Creamy yogurt and
- A tangy mango pickle .
Recipe:
Prepare a smooth dough and fill it with a seasoned potato aggregate. Roll out and panfry till golden and crisp. Enjoy with a aspect of cool yogurt and the spicy sour kick of pickle.
Lunch - Vegetable Biryani with Raita & Mirchi ka Salan
Ingredients:
- Basmati rice
- An assortment of greens (carrot peas beans bell peppers)
- Saffron
- Biryani Masala
- A fresh raita with yogurt and cucumber
- A tangy slightly highly spiced mirchi ka salan.
Recipe:
Layer partly cooked rice with veggies and fragrant spices then steam to perfection. Serve with raita and the traditional facet salan to elevate the biryani revel in.
Dinner - Goan Fish Curry with Steamed Rice
Ingredients:
Fresh fish fillets
coconut milk
tamarind paste
red chili powder
turmeric and
curry leaves.
Recipe:
Marinate fish lightly and lightly poach in a tangy coconut milk gravy flavored with tamarind and spices. Serve this colorful curry over steamed rice to soak up each drop of delicious sauce.
Friday✅
Breakfast - Appam with Vegetable Stew
Ingredients:
- Fermented rice batter enriched with coconut milk for the appam
- A medley of vegetables like carrots
- Beans
- Potatoes
- Coconut
- Curry leaves
- Black pepper.
Recipe:
Ferment the batter overnight and cook smooth lacy appams in a small pan. Prepare a mild aromatic stew as a comforting partner perfect for a leisurely morning.
Lunch – Rajma with Steamed Rice & Fresh Salad
Ingredients:
- Kidney beans
- Tomatoes
- Onions
- Garlic
- Ginger
- A mélange of spices slow cooked into a thick hearty curry
- Steamed basmati rice
- Cucumber
- Tomato
- Onion.
Recipe:
Soak kidney beans overnight and slowly simmer them in a masala laden gravy. Serve with simple steamed rice and a crisp salad to reduce thru the richness.
Dinner - Mutton Rogan Josh with Basmati Rice & Cucumber Raita
Ingredients:
- Tender mutton pieces
- Kashmiri red chilies
- Yogurt
- Garlic
- Ginger
- Whole spices
- Fragrant basmati rice
- Cooling cucumber raita.
Recipe :
Marinate mutton in spices and yogurt, then slow cook till gentle in a richly spiced reed sauce. Pair with saffron infused basmati rice and a cooling raita for a fulfilling stop to the day.
Saturday✅
Breakfast – Idli with Sambar & Coconut Chutney
Ingredients:
- Steamed idlis made from fermented rice and urad dal batter
- Sambar loaded with lentils and vegetables
- Coconut chutney spiced with green chilies and tempered mustard seeds.
Recipe:
Prepare a smooth fermented batter steam idlis till fluffy and serve with a hearty spiced lentil and vegetable sambar accompanied by way of a refreshing coconut chutney.
Lunch – Prawn Masala with Lemon Rice
Ingredients:
For Prawn Masala:
- Fresh prawns
- A blend of tomatoes
- Ginger
- Garlic
- Spiced masala mix
For the lemon rice:
- Cooked basmati rice
- Lemon juice
- Turmeric
- Peanuts
- Fresh herbs.
Recipe:
Sauté prawns in a strong tomato sauce with the proper kick of masala. For the rice toss hot fluffy grains with a citrus infused seasoning resulting in a tangy appetizing dish.
Dinner - Vegetable Korma with Mixed Paratha & Papad
Ingredients:
- A mix of vegetables inclusive of carrots peas potatoes and cauliflower
- Creamy cashew and coconut sauce
- Whole wheat dough for mixed parathas
- Crisp papads at the side.
Recipe:
Create a rich mildly spiced korma by way of blending soaked cashews and coconut milk then lightly simmer combined vegetables until gentle. Serve with multilayered parathas and a crisp papad for delivered texture.
Sunday✅
Breakfast - Medu Vada with Sambar & Coconut Chutney
Ingredients:
- Urad dal
- Oil
- Spicy sambar
- Cooling coconut chutney.
Recipe:
Whisk urad dal into a easy airy batter shape into vadas and deep fry. Enjoy these crunchy delicacies with tangy sambar and coconut chutney for a conventional South Indian morning feast.
Lunch - Chicken Biryani with Boiled Egg & Raita
Ingredients:
- Marinated chicken pieces
- Saffron infused basmati rice
- Fragrant spices
- Boiled eggs
- Cooling cucumber or onion raita.
Recipe:
Marinate chicken in a blend of spices yogurt and herbs before layering with partially cooked saffron rice. Slow cook to allow the flavors to meld and serve with boiled eggs and a clean raita.
Dinner - Paneer Tikka Masala with Tandoori Roti
Ingredients:
- Marinated paneer cubes
- Spiced tomato based gravy
- Indian spices
- Gently charred tandoori roti .
Recipe:
Grill the paneer after marinating it in a mix of yogurt and tandoori spices. Prepare a rich aromatic masala gravy add the grilled paneer and serve with warm rustic tandoori roti.
This menu is designed to provide a delightful culinary journey throughout the diverse regions of India. Each dish is crafted to not simplest fulfill your taste buds but also to have a good time the depth of Indian heritage and its colourful flavorful traditions. Whether you're a novice in the kitchen or a seasoned cook looking for concept those recipes promise a mixture of spice aroma and soulsoothing comfort.
