Scrumptious Lunches for Scorching SummersMay 31, 2019
As the heat of the summer has reached at its peak in this hot month of May, we really do not feel like to go for spicy and fatty foods. Rather, we prefer to have healthy and nutritious foods during this period that are light on the stomach and easy to digest. In this hustle bustle of life, we tend to grab anything that is readily available without considering the nutritious value of such foods and this habit causes unwanted health hazards to our body system. At lunch hours our metabolism is at its zenith.
Long break after breakfast, it is the lunch that keeps us charged for rest of the day till the dinner time. Hence, it is highly desirable to have a wholesome meal that is rich in vitamins, fiber, protein, sugar, etc.
This blog of endeavors to bring forth some wholesome dishes that will provide with proper nourishing to our body system and are easy to prepare at home.
Masala Bhindi (ladies’ finger or okra) is a spicy dry curry relished as a side dish with main course of meal during lunch. Favourite dish for people of all age groups and easy to prepare in no time, this delicious delicacy is prepared by shallow-frying Bhindi in mustard oil along with cumin seeds, fennel seeds, finely cut onions, ginger etc. seasoned with spices, like- salt, red chili powder, turmeric powder, fennel powder, Amchoor (dry mango powder), black peppercorn powder, pinch of sugar etc. Served hot, this exotic dish pairs well with all types of Indian flat breads.
Allahabad Ki Tehri
Scrumptious Allahabad ki Tehri is a spicy one pot rice meal originated in Uttar Pradesh and savoured as main course. Prepared by frying in mustard oil cumin seeds, cinnamon sticks, brown and green cardamom, bay leaves, peppercorns, cloves, finely cut onions, garlic, ginger, green chilies, coriander seeds, asafetida (Heeng) etc., seasoned with salt, red chili powder, turmeric powder, added with water, diced potatoes, green beans, carrot, cauliflower, yogurt, pre-washed Basmati rice and simmered on low heat till rice cooked. Served hot with a dollop of Desi Ghee (clarified butter), dry roasted Papad and pickle, this aromatic light dish is irresistible to try for its spicy flavour.
Black Chana and Coconut Stew
Delectable Black Chana and Coconut Stew is a spicy dish relished as main course of meal. This hearty delicacy is made by adding separately cooked Black Chana (Bengal gram) to the sautéed finely cut onions, ginger, green chilies, curry leaves, tomatoes, coconut tidbits etc., further added with medium thick coconut milk and simmered till the gravy is thickened. Served piping hot, the dish is enticingly flavoursome to try with all types of flat Indian breads and steamed rice during hot summers as the dish helps to keep the body system cool.
Luscious Pineapple Sandesh is a traditional Bengali dish savoured as a dessert. This healthy and cool delicacy is prepared from the dough of Indian cottage cheese added with powdered sugar, finely cut pineapple pieces, ground green cardamom etc., cooked on low heat, further added with little pineapple essence, the portion of the dough is made into the round shapes, flattened at the top, garnished with sliced pistachios, cherries, mint leaves, tutti- frutti etc. and refrigerated. Served chilled, this exotic dish will surely tickle your taste buds in this scorching summer month.
Delectable Palak Paneer is a spicy curry quite popular in North India and relished as a side dish with main course of meal. The healthy and nutritious dish is made from the puree of tender leaves of spinach blended in a blender, added to sautéed finely cut onions, green chilies, ginger-garlic paste along with deep-fried Paneer (Indian cottage cheese), seasoned with salt, Garam Masala (assortment of several spices), red chili powder, turmeric powder, coriander powder, Kasoori Maithi (dried fenugreek leaves) etc. and cooked till done. Served hot, the dish pairs well with all types of Indian Rotis and steamed rice.
Delicious Baigan Bharta is spicy dish originated in the state of Punjab and relished as a side dish with main course. This highly palatable dish is made from pulp of dry roasted eggplant also called as aubergine added to sautéed finely cut onions, garlic, ginger, tomatoes nigella seeds etc., seasoned with salt, red chili powder, turmeric powder, coriander powder and stir-fried. Served hot with all types of Indian Rotis, the dish will surely sooth your palate in this summers.
Moong Daal with Palak
Delectable Moog Daal with Palak is a spicy stew from North India and savoured as main course. This healthy and nutritious froth is a perfect blend of greens i.e. split green gram and fresh green spinach leaves pressure cooked adding salt and turmeric powder. Once cooked Daal is further tempered with finely cut onions, garlic, green chilies, tomatoes, grated ginger etc. in oil and yet another tempering prepared in clarified butter or butter with red chili powder, cumin seeds and pinch of asafetida (Heeng). Served hot with Indian Rotis or steamed rice, this protein packed stew makes a perfect lunch during hot summers.
Stuffed Bitter Gourd
Flavoursome Stuffed Bitter Gourd (BharwanKarela) is a spicy dry curry relished as main course. It might taste bitter according to its name, but the way it is prepared, it will surely taste awesome. It is made by cutting the bitter gourd in the center and stuffed with the stir-fried spicy Masala prepared in oil from the spices, like- salt, red chili powder, turmeric powder, coriander powder, asafetida (Heeng), aromatic anise powder, Amchoor etc. and cooked thoroughly. Served hot with all types of Indian Rotis, this delectable delicacy will make your lips to smack.
Paneer Pyaz Parantha
Delicious Paneer Pyaz Parantha is a spicy dish from Punjab and relished throughout North India. The protein rich dish is prepared by rolling round portions of dough of whole wheat stuffed with mixture of Masala made from grated Paneer and spices, like- salt, red chili powder, turmeric powder, coriander powder, GaramMasla, Chaat Masala, finely cut onions, green chilies, coriander leaves etc. and roasted from both the sides with Desi Ghee (clarified butter) on high flame till it turns brown in color. Served hot by applying generous quantity of butter with pickle and onion-tomato tempered Raita and irresistible to try for its spicy flavour. The flavoursome delicacy can be packed as lunch box for school and office going members of the family.
Delectable Rajma Chawal is again a spicy dish from Punjab and quite popular in whole of North India. Relished as main course of meal, this exotic delicacy is prepared from overnight water soaked red kidney beans added to the spicy thick gravy made by sautéing in mustard oil finely cut onions, tomatoes, ginger-garlic-green chilies paste, cinnamon sticks, green and black cardamoms, cloves etc. seasoned with salt, cumin powder, black peppercorn powder, coriander powder and pressure cooked till done. Served hot by garnishing with finely cut green coriander leaves along with steamed rice will make a wholesome lunch during hot summers.