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Lunch Recipes (Most Popular)

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Vegetable Soup with Smoked Turkey Broth

Unfortunately, there's no entry for home made turkey broth made from a smoked turkey so I had to use the chicken broth entry. Anytime you can make your own broth - especially from a smoked chicken or turkey - it's worth it! Submitted by NUSUE08

Indian Shrimp Fried Rice

This was a firm favourite for the School Picnics my daughters went to.Their friends and teachers all loved this and I handed out the recipe ever so often.This is a meal in itself with a light fresh Salad added to it.Substitute Vegetables like Cauliflower,Carrots,French Beans,Ivy Gourd,Bell Peppers(any colour or all colours) and Green Peas for the Shrimp in the Vegetarian version.Submitted by KOMAL53

Kolambi(Shrimp) Sukey

This is a very simple dish to make.It is one of the everyday dishes in our house and the recipe is our old family traditional one.This can be made a part of our Lunch or Dinner menu and the Coconut is optional for those who do not want it.Submitted by KOMAL53

Pudina Chutney Parathas with Raita

My friend Radha Dhanani is a wonderful cook---specially her traditional Sindhi Cuisine is her forte.This Paratha is a filling and light Lunch when eaten with a serving of Fresh thick Yoghurt----just wonderful during the Summer Heat!!!Submitted by KOMAL53

Kheema Kofta Biryani(Spicy Meat Balls and Rice)

This recipe is great for a layered Rice dish and makes a great one dish meal for either Lunch or Dinner with a Salad or a Raita.I personally prefer a Raita as it is the traditional accompaniment with a Biryani.Submitted by KOMAL53

Dal Recipes

I grew up in North India and love the Dals prepared there.I have adapted these because the Ghee based preparations are too heavy for comfort.I am giving only those Recipes as can be comfortably eaten today.Submitted by KOMAL53

Kataachi Aamti aani Pooran Poli

This is one of our favourite combinations---specially in the Ghats as the Satara-Kolhapur region is called.This Ghati combination is a mix of Sweet,Hot and Sour tastes.Traditionally Pooran is made for every Pooja or Religious Ceremony.It is known as 'Poorna-Varanachey Jevan'.It is also a must have for the festival of 'Holi' which is last important Festival in the Hindu Calender and eating this on that day means completing the year on a happy note.Submitted by KOMAL53

Varichi Bhagar,Chutney ani Dahi

The Ashaadhi or Devashayani Ekadashi is the beginning of the Chatur Maas or the next 4 months according to the Lunar Cycle which begins with the New Moon and ends with the Moonless Night.The months are divided into 2 parts---the Waxing Fortnight or Shukla Paksha and the Waning Fortnight or the Krishna Paksha.The major Fasts and festivals fall mostly during this period.
Ekadashi is the eleventh day of the each Fortnight and the this day of both fortnights is dedicated to Lord Vishnu the Sustainer.This Ashadhi Ekadashi is a very holy day and a huge pilgrimage takes place at Pandharpur the home town of Lord Vitthala as He is known in Maharashtra. People walk to Pandharpur from far and wide and these are called Vaarkaris---people who regularly repeat this Pilgrimage every year on foot.Submitted by KOMAL53

Pomfret Curry(Tilapia Curry)

I make this fish curry with either Tomatoes or Mangosteen Shells(Kokum) as I avoid using Tamarind.If desired feel free to use Tamarind instead. The Tomato Puree gives a richer red colour to the Curry.This is a thicker preparation than any Thai Curry though the taste is somewhat the same----that's why my husband loves Thai food!!Submitted by KOMAL53


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