North Indian Lunch Menu

For this menu,there is no soaking part and chopping is also very less. I chopped onion, tomato, green chillies and taken all the other ingredients required for making Dal tadka in a pressure cooker base.

Add enough water, salt.To this Iwashed and kept 3 big potatoes halved into two for making aloo methi.I pressure cooked both at the same time.It took nearly 15 minutes to get cooked.

In another cooker,i prepared jeera rice.I din’t soak the rice and i used jeera rice with water ratio of 1:2.

Then I made the dough for gujia.As the dough needs a standing time of 30-45 minutes, I prepared the stuffing in the mean time & kept them covered.

While the dal and jeer rice cooker steam gets released, i removed methi leaves from the stem,washed and kept immersed in water adding salt and little sugar.I chopped onions and ginger bits and kept aside in a plate.

By this time,dal with potatoes and jeera rice would be ready.I removed the jeera rice in a bowl and kept plain rice for mixing with dal tadka & curd.

Then I took the potatoes out,washed & peeled the skin.I mashed the dal very well.I did seasoning for the dal,checked for salt and kept dal tadka ready.

Then i prepared aloo methi.It took 10 minutes.Next i prepared paneer butter masala.I boiled tomatoes for blanching.In the mean time,i cut the required paneer and grated 1/4 cup for kheer and kept aside.PBM takes hardly 10 minutes to prepare

Then i prepared paneer kheer (recipe to be posted) and kept in freezer to chill down quickly.It takes 5-10 minutes.I prepared masala dahi raita.It takes just 3 minutes to prepare.Whisk the curd for lassi adding salt or sugar.Set aside.

Now Gujia outer cover would be ready to roll & fill the stuffing.I prepared & kept it covered till i rolled poori.Lastly i made the dough for poori.As u all know,poori dough should not be prepared earlier as it absorbs more oil.

I rolled the poori,spreaded in a news paper and covered with another paper to prevent drying.I kept oil in a kadai for deep frying and i deep fried gujias first.After u fry gujias,the heatness of oil will be more.

So now u can deep fry the pooris.Drain everything in a tissue. Last but not the least,roast the store bought papad in direct flame. By now all the dishes are ready.Remove the kheer from the freezer and keep in refrigerator. In