Lunch Recipes (Most Popular)
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.
Even today at home we eat in stainless Steel plates called Thaalis.Small Steel bowls called Vaatis(Katoris)are used to serve Dals(Lentils/Pulses),Bhaajis(Vegetables)Ra
itas(Salads)and Curds(Yoghurt).While cooking we take into consideration the no.of people eating the Meal and adjust the quantities accordingly.Also we eat 1Katori(Vaati/Bowl )of curds(Yoghurt with our meals as it helps digestion and keeps the body cool.
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!!!
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.
On the Indian West Coast we get rounded triangular Mussels called Tisrya/Shivlya or Shimplya in Maharashtra and Goa.These come in hues of beige/brown or black and in small,medium or large sizes.These are available in Chinese Stores outside India.
My maternal Grandfather retired to Pune or Poona as it was then known.Ba-aji took this recipe from one of my Grandma's Brahmin friends and modified it a little to suit her Konkani tastes.This Masala is spicier than the other varieties and should be used in moderation.
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.
You can also use Ceasar dressing as a substitute or whatever dressing you like.
A new take on a turkey sammy. (Also try it on cinnamon raisin bread or with swiss cheese)
Rather than Mayo, I use a curry salad dressing and that saves me some serious sat fat and adds more flavor. This is rather inexpensive and should last one person a week of lunch.