What you will find in this post?
- Easy and delicious recipe for making mango pudding at home
- Week 1 Menu Chart (download pdf here)
Hello lovely peeps,
I am sure that you are having a great start for 2015. We had a lovely celebration at home as the kids are recovering from our trip to Disney last weekend. So yesterday we invited couple of our friends for dinner and movie night. Today was a busy day as we werearranging book shelves, kid’s room and wardrobes. I wanted everything to be organized before Monday.
I spent the last fours creating our Week 1 Menu Chart. I have shared few tidbits about the spice powders I stock in the pantry as it will come handy on days when we don’t have the mood to cook anything elaborate and also they will serve as a base to build on to create any curry or kurma.
I met with an Ayurveda doctor in Indian Community Centre few weeks back and she explained that ONLY THREE MEALS a day is sufficient and we can skip the snacks. Here is what she told me:
- Eat one large breakfast (preferably hot breakfast)
- Lunch will be the largest meal of the day, eaten between 11.00am to 1.00pm. That is the time when body is best at digesting.
- Filling dinner but not too heavy
- Lots of water and herbal tea during the day
I created our menu plan keeping in mind the above points. Please grab the menu chart for this week from the drop box link here. I am also sharing the link to the recipes mentioned in the menu chart. Maneuver the cursor and click on each dish to get the recipe. You can grab “Indian Cooking Pantry Essential” List from the dropbox link provided in this post.
- Idli with Karakudi Chutney
- Khaman Dhokla with Mint Chutney
- Dalia Khichdi
- Sandwich with Paneer and Potato Filling
- Dosa with Cilantro Chutney
- Vegetable Patties with Banana Milkshake
- Poori with Onion-Tomato Dry Curry
- Chicken Biryani with Onion Raita, Boiled Eggs and Cumin Rasam (Vegetarian Option – Vegetarian Brinji / Biryani)
- Pasta Cooked with Vegetables and Soy Chunks
- Coconut Rice with Okra Curry
- Bisibelabath with Raita and Chips
- Brussel’s sprouts, Mushroom and Peas Pulao with Kadi Pakodi
- Lemon Quinoa with Cauliflower-Soy Chunks Subzi
- White Rice with Crab Masala. Vegetarians – Tamarind Rasam with Potato Fry
- Pesarattu with Moong Dahl Sambhar
- Pongal with Coconut Chutney
- Adai with Tomato Chutney
- Beets Paratha with Yogurt
- Tortilla Cooked with Vegetables and Eggs. Vegetarians – Skip the eggs
- Chinese Cooking: Chicken and Vegetable Stir Fry served with Brown Rice. Vegetarians: Skip the chicken and add mushrooms
- Roti with Palak Paneer
Before I wrap this post, I am sharing a quick and easy recipe for Mango Pudding. Let 2015 be as sweet as this dessert.
Recipe Source: Inspired from Pineapple Pudding Post (click for the recipe)
- 1 packet, 6oz gelatin
- 1 cup hot water
- 1/2 can, 14oz condensed milk
- 1 cup mango pulp
- 1/2 cup sour cream
- 8oz cool whip
- Bottle of whipped cream and pistachio dusts to serve
- Dissolve the gelatin in 1 cup hot water. Stir for 5- 10 minutes with a spatula.
- Then pour in the condensed milk, mango pulp, sour cream and cool whip. Mix to combine them well.
- Pour over a baking dish or individual serving glass or containers or ramekins. Cover with aluminium foil or plastic wrap. Let it sit in the fridge overnight or 6-8 hours, until they hold up the shape. Garnish with whipped cream and pistachio dusts and serve immediately.