What will you find in this post?
- Sunday planning ideas
- Recipe for murungai keerai thengai sadam with quinoa
Sunday is that day of the week when I prepare myself to fight for the week long battle about food. A battle that is fought against time and energy. Both are directly proportional to each other. When more time is involved, there is more energy lost. So as mothers we should get smart and handle the stressful week with a calm mind. Atleast pretend to have a calm mind 🙂 Yes that helps. It takes 2 hours of my time to get ready for the week. That’s the time it takes to move the items on my list to the fridge.
Cooking rice and pasta or quinoa always makes it to the top most section of my to-do list. I alternate between quinoa, pasta, couscous, tabbouleh.
Being the true madrasi I am, my days are incomplete without spending time with idli or his cousin dosa or the distant cousin paniyaram. So sunday is also the idli-dosa batter grinding day. So that sums to three items that goes into the fridge.
I always (yes always) have eggs at home. They are one of the best ingredient in the world. They can be your breakfast, lunch or dinner. How cool is that? So that’s our item No.4.
Next is fresh vegetables and fruits (pick the ones that are local & seasonal – from farmers market) as they become a snack by itself. I see salad with boiled eggs and some pasta as a meal on one of the weeknight.
Then throw in some Babybel or Galbani cheese, milk, yogurt and hummus into the fridge. That sums our top 10 items for the week.
I might also add some crackers, fruit roll ups and/or gummy bears to our list as treats for kids. I split the day into two halves. The morning hours are spent at the farmers market and grocery stores. The evening is dedicated for cooking and menu planning.
I have been working on creating easy recipes that can practically be created in 10-15 minutes. Are you reading about my #inhislunchbox ideas for kids?
I am sharing the recipe for a comfort food that is my favourite lunch food – Thengai Sadam but today it is with murungai keerai and quinoa.
Murungai keerai is also called as moringa leaves / malangai leaves. I am one of the luck ones to find farm fresh murungai keerai from our local bay area farmer’s market. Our local Vietnamese farmers grow them and we find these fresh leaves all through summer. I use dry coconut for this recipe as this is packed my son’s lunch and I always worry that California’s heat might spoil the food made with fresh coconut. If you skip adding the rice or quinoa to the below recipe, it becomes yours everyday murungai keerai poriyal.
There is a sutle difference between Thengai Sadam and Thengai Paal Sadam. Thengai sadam is made like lemon rice where a base mixture is created and cooked grain is mixed with it. For thenga paal sadam, the rice is cooked with coconut milk and other spices.
MURUNGAI KEERAI-THENGAI SADAM WITH QUINOA
- 1 tablespoon coconut oil or olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon channa dal / bengal gram
- 1 dry red chilly
- 1 pinch asafoetida
- 1 cup murangai keerai (stem removed and washed clean)
- 2 tablespoon water
- 1/4 cup dessicated coconut
- Salt to taste
- 2 cups cooked rice
- 2 cups cooked quinoa
- Heat oil in a clean kadai. Once hot, add mustard seeds and let it pop. Then add channa dal, red chilly and asafoetida. Saute for a minute
- Add murangai keerai and saute for couple of minutes
- Drizzle water, cover and cook for 8 minutes.
- Add the coconut and saute for couple of minutes
- Mix the cooked rice, quinoa and salt to taste.
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