NEW YEAR SPECIAL LUNCH MEAL PREPARATIONS

 

Prepared pineapple kesari and masala vada for the breakfast with idli and coconut chutney.

It took less than 1.30 hrs to finish complete cooking.

Lets move to the procedure followed for the tasty meal in less time.

• Meal preparation started with pressure cooking for Toor dal for sambar and Paruppu kadayal. 
• Rice is washed and preserved washed water for making aviyal and soaked the rice.
• Cooked vegetables for aviyal ( brinjal, raw banana, carrot, beans, broad beans, yam)  in the rice water.
• Roast Ladies finger with little oil for sambhar.
• Once the aviyal vegetables is cooked 3/4th , add in the coarsely grounded coconut, cumin seed and green chilli and cook for a while and made tadka with coconut oil, mustard seed, hing and curry leaf.
• Finally add in the beated curd and switch off . Aviyal is ready.
  
  
  
•  Start cooking rice in electric rice cooker.
•   Soaked tamarind for rasam and sambhar in hot water.
• Soak handful for moongdal for poriyal.
•  For Sambhar preparation, saute onion , green chilli in normal tadka, then add in roasted Ladies finger and tomato. 
• Allow to cook in tamarind water.
• Meanwhile half amount of the cooked food dal is smashed and allow to boil for a while with salt, coconut cumin paste.
• Then add in tadka with oil, mustard ,urad dal, chopped small onion, red chilli ,hing and curry leaves. Now Paruppu kadayal is ready.
• By now vegetables in the sambhar is cooked, add in the smashed  cooked  remaining Toor dal and add sambar powder and allowed to boil.
• Finally add generous amount of hing and coriander leaves and switch off the flame...Sambhar is ready.
  
  
  
• In a mixie crush pepper, mustard, cumin seed, hing, garlic, green chili, curry leaf.
• For rasam, add oil and tadka item, then add above crushed coarse paste and saute for while and add in chopped tomato and cook until mashed. 
• Then add tamarind water , rasam powder , salt and coriander leaves and leave it in low flame until it flothy formation. Once it get flothy transfer to serving vessel and close with the lid. Now rasam is ready.
  
  
  
• For poriyal in a pan, add tadka items, onion, green chilli, curry leaves , saute for a while.
• Then add in chopped cabbage with soaked moong dal allowed to cook without water stir occasionally with open lid in medium low flame.
• Cook until cabbage and moog dal cooked. Finally add generous amount shredded coconut and mix well and switch off the flame. Now cabbage poriyal is ready.
• By now rice is ready, keep it in warm until serve.
• It's time for frying vada and Fryum, i used remaining masala vada batter from breakfast and masala vada and Fryums.
• Everything is ready for serving.
• Served meals in authentic banana leaf. 
• Started with pineapple kesari , homemade mango pickle, masala vada, aviyal, cabbage poriyal, rice with homemade ghee on the top , Paruppu kadayal, Ladies finger sambhar, pepper rasam and homemade curd.
• Full meal is ready for tasting....😋😋