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Dinner Menus from Ragda Pattice to Mysore Masala Dosa
Last Updated : Sep 06,2017
Dinner Options to Delight Your Family
Tell us frankly – have any two days ever been the same in your life? Then, why settle down to having the same meals every day? Some days are hectic, some are happy, some are stressful, some are light – why not have a dinner that matches your day, or rather balances it, so that at the end of the day you feel nothing but happy and contented?
That is precisely why we have put together this collection of dinner menus for you. With recipes from across the country, these dinners are bound to be satisfying and fun as well. Not only that, all these dishes will appeal to both young and old.
We begin with a peppy dinner of Bhel Puri and Ragda Pattice on Monday, to keep up with the tempo of the bygone weekend. On Tuesday, when you are past the bustle of Monday and have a little time to plan something more elaborate, we suggest a sumptuous dinner of Aloo Kulcha, Dal Makhani and Gobi Simla Mirch, all very droolworthy North Indian delicacies. Wednesday can feature a fun-packed dinner, which is also convenient to prepare. With our simple recipe, you can prepare bhaji quite easily using the pressure cooker. Pair it with some pav, and you are all set to dig into a yummy Pav Bhaji. Keeping with the Mumbai roadside theme, you can also make a stunning Pav Sandwich, which is handy, tasty and sure to be enjoyed by everybody.
De-stress yourself on Thursday with a rustic, haveli style dinner of Bhakri, Khatta Moong Dal and Batata Chi Bhaji. These homely dishes are not only easy to make, but also require only common, everyday ingredients, so you do not have to plan much ahead. As the weekend mood sets in, let’s travel down South, with the all-time favourite Mysore Masala Dosa. Couple it with Sambhar and if you find the time, you can also make another snazzy accompaniment like the Malgapodi and Tomato Coconut Chutney.
Your week’s all set now! We are sure this week will fly by happily and leisurely for you, for even busy days will pass in anticipation of the awesome dinner that’s waiting to be cooked and enjoyed in your own comfortable kitchen. You no longer have to settle for boring dinners; nor do you have to run down to a nearby restaurant. Spend some relaxing time in the kitchen cooking up a sumptuous dinner, and watch the smile bloom on your loved ones’ faces. Undoubtedly, your heart too will soar with joy!
Other related articles you would like :
Weekday Dinner from Kadai Paneer to Idli
Dinner Plans from Medu Vada to Dabeli
Dinner Menus From Ragda Pattice To Mysore Masala Dosa
Ragda pattice, the very sight of the ragda, heaped upon a simmering thali surrounded by the ghee-roasted pattice, is enough to stir up your digestive enzymes! place your order, and within a jiffy the vendor will get into action, placing steaming hot ragda in a plate, followed by the tasty pattice, chutneys, chopped onions, masala and coriander! truly a meal in itself!
This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school.
Aloo Kulcha is a delicious, flavour-packed Indian bread
, which is stuffed with a tasty, mildly-tangy potato mixture.
A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the Aloo Kulcha manifold.
When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the kulchas with a little butter before serving, to make the taste even richer!
You can serve the Aloo Kulchas with Paneer Pasanda
or Punjabi Chole
Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab.
Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best?
Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans
Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo
or Cauliflower Stir-fry
There is something magical about cauliflower. It seems so common, but lends itself to a variety of preparations from everyday fare to exotic dishes.
Here, for example, it combines with peppy capsicum, everyday spices and spice powders to make a tongue-tickling Gobi Simla Mirch that you can serve with roti
or enjoy just by itself!
You will surely enjoy the tang lent by tomatoes and the super aromatic touch of kasuri methi in this mouth-watering dish.
Besides subzi, cauliflower can be used to make Cauliflower Parathas
, Cauliflower and Oats Tikki
and Cauliflower and Broccoli Pie
Mumbai’s all-time favourite street food is now so much more easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns. Served with onions and wedges of lemon, this Pav Bhaji tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school.
A very interesting Pav Sandwich, which is somewhere mid-way between a regular sandwich and vada pav, but as exciting as both together! Basically, it involves less work than vada pav because you do not need a vada but it is almost as tasty because it uses garlic chutney and assorted masalas including pav bhaji and garam masalas.
The choice of vegetables layered between the pav is also such that you get a balanced texture, with a bit of crunchiness and a bit of juiciness too. Coriander, as always, peps up the whole arrangement, creating a fresh burst of flavours on your palate! Serve the Pav Sandwich immediately on preparation.
If you are loking for recipes using pav bhaji masala check these out- Pav Bhaji Dhokla
, Pav Bhaji
, Pav Bhaji Burger
, Pav Bhaji Sandwich
, Pav Bhaji Fondue
, Pav Bhaji Toast
, Bhaji Pulao
and Chat- Pata Pav
Bhakhri is typically biscuit-like bread flavoured with ghee and cumin seeds. Generally, there are two types of bhakhris—one is cooked like a biscuit while the other is puffed up and served with ghee. If you plan to take bhakhris along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly.
The use of whole green gram or moong is very common in day-to-day Gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.
The simplicity is what lures one to this recipe! So easy yet unbelievably flavourful, the Batata chi Bhaji is a no-fuss preparation of potatoes perked up with the traditional Maharashtrian tempering of cumin seeds, curry leaves and green chillies, with crushed peanuts for crunch, aroma and an irresistibly nutty flavour.
This is Mumbai’s own version of Mysore Masala Dosa. While the traditional Mysore Masala Dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney.
This is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can also try varying the quantities depending on your preference. The vegetables added to sambhar (or any kuzhambu) are referred to as ‘thaan’. Various thaans include drumstick, potato, colocasia, radish, carrot, capsicum, pumpkin, brinjal, ladies finger etc.
This delicious chutney of tomatoes, onions and coconut becomes very easy to prepare if you have Malgapodi on hand. A procedure that otherwise involves roasting dals and spices is averted by using the Malgapodi instead. Now, it is as simple as blend-and-serve!
The Malgapodi and Tomato Coconut Chutney is a quick-fix accompaniment that you can whip up in a jiffy to serve with a breakfast of idli
. It can even be used innovatively as a peppy sandwich spread
. You can store it in the refrigerator for two days, to use readily when required.
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