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 Dinner Plans from Medu Vada to Dabeli

  Last Updated : Oct 26,2018

Dinner Plans from Medu Vada to Dabeli

Top Dinner Choices of the Week

Dinner is one of the most important meals of the day because the whole family eats together. In the morning, everybody is in a hurry and it hardly matters to them what they have as long as it is sumptuous and palatable, but at night everybody is relaxed and pays more attention to the taste! Hence, it becomes important to pick the right dishes and couple them with the right accompaniments. On days when you are pressed for time, you can go for one-dish meals. When you feel more adventurous you can opt for exotic international dishes! Our series of dinner menu mailers spoils you with abundant choices of items to cook for dinner, paired perfectly with the right accompaniments as and when required.

Start this week with a sumptuous dinner of Parathas, matched with Panchmel Dal and Subzi Ka Salan. While the Panchmel Dal is a homely preparation of five dals tempered with aromatic spices, the Subz ka Salan is a slightly more elaborate preparation of veggies in coconut milk, flavoured with powdered spices. Together, they give you a very balanced experience.

Tuesday, it is rice’s turn! Go for a fabulous Minty Paneer Biryani coupled with a simple but tasty Onion Raita. Add a Dabeli to the menu, to start the meal with a punch! Dabeli is an ever-famous Mumbai roadside snack, made by sandwiching dabeli pav with a spicy mix of boiled potatoes, onions, garlic chutney, meetha chutney, spiced masala peanuts and pomegranate. It is nothing short of droolworthy.

Let’s go for South Indian on Wednesday. Chitranna Rice, a simple but sumptuous rice preparation, is served with Sambhar and spongy Medu Vada. Medu Vada, a snack of deep-fried urad batter, is one of the most ubiquitous South Indian snacks. Vada and Sambhar is a made-for-each-other combo. Chitranna on the other hand is a self-sufficient rice dish, with crunchy peanuts, grated coconut and a dash of lemon juice. The three together make a wonderful South Indian meal.

On Thursday, let’s try a satiating and homely Gujarati menu of perfectly made Rotis, Gujarati Toovar Dal and Cabbage Vatana Nu Shaak. The Gujarati Toovar Dal is exceptionally tasty with the tang of tomatoes, the rustic sweetness of jaggery and the spicy touch of ginger, green chillies, etc. It is so tasty you will want to slurp it up like a soup! The Cabbage Vatana nu Shaak, on the other hand, is a simple dry subzi of veggies sautéed with a traditional tempering. The dal and dry subzi together with Rotis make a well-balanced meal.

Friday is a time to unwind – it is time to put behind the week gone by and gear up for an exciting weekend. You might be a bit busy wrapping up the week’s chores, so go for a one-dish meal like the Burrito Bowl, which is exotic and interesting but not too time-consuming. Here, rice is boosted with colourful veggies, ketchup and appropriate seasonings; layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one dish meal. You family will just love this dish, and are bound to be talking about it all weekend!

Get ready for another week full of amazing dinners… Happy Cooking!

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Weekday Dinner from Kadai Paneer to Idli
Dinner Menus from Ragda Pattice to Mysore Masala Dosa

dinner plans from medu vada to dabeli

 by Tarla Dalal
Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat!
 by Tarla Dalal
An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effect is quite light!
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Both are made with whole wheat flour, so what is the big difference between roti and paratha? Well, try this simple Paratha recipe to experience the difference. Although made with pretty much the same ingredients, the style of rolling, the method of cooking and the medium of cooking (with or without oil) vary, creating a world of difference in everything from the flavour to the texture. Serve with your favourite Subzis / Curries. Also, you can make these delicious variants of parathas like the Cheese Paratha or the nutritious Saatdhan Paratha and Chilkewale Parathe . For more paratha varieties, choose from our wide collection of quick paratha recipes. See detailed step by step photos of Parathas recipe below.
 by Tarla Dalal
Dabeli (Mumbai Roadside Snack), a spicy potato mixture combined with onions, garlic chutney, meetha chutney, spiced masala peanuts and fruits like pomegranates and grapes… how can the equation go wrong! Serve Dabeli (Mumbai Roadside Snack) plain or smeared with butter and grilled on a tava! Since dabeli masala is easily available in provision stores, you can easily recreate the roadside experience. Also do try our other popular Mumbai Street Foood recipes like Sev Puri, Masala Omelette Pav, Toasted Samosa Sandwich, Schezuan Chopsuey Dosa and many more. Enjoy how to make Dabeli recipe with detailed step by step photos and video below.
 by Tarla Dalal
Succulent paneer is always a great addition to any Indian dish, be it a subzi or a biryani but being a flavour-absorber it calls for some thoughtful cooking. Here is how you can turn rice and paneer into an irresistibly flavourful biryani! Quickly sauté it with a tangy paste of mint, coriander, lemon juice and other pungent ingredients... and watch how the flavour seeps through the rice and paneer transforming them into a delightful Minty Paneer Biryani that will promptly be promoted to the ‘favourite’ category by your family!
 by Tarla Dalal
This is a must-know, must-try recipe even for those who have just started out on the path of cooking! Onion Raita, a delectable combination of onions and curds spiced gently with green chillies and cumin seeds powder, is a fabulous combination for just about any Indian dish, be it a pulao , biryani or paratha . It is an easy but peppy accompaniment that lifts the mood of any meal. You can also try other raita recipes like Palak Raita and Boondi and Pomegranate Raita .
 by Tarla Dalal
Most South Indians consider breakfast incomplete without Medu Vada. Whether they have Idlidosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring vada! Serving them fresh with Sambhar and coconut chutney however is doubly delightful. Enjoy how to make Medu Vada recipe with detailed step by step photos and video below.
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.
Chitranna is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Chitranna prasad at temples. Owing to the ease of making it and the convenience of being a one-dish meal, Chitranna Rice is a popular choice for packed lunches too. The only difference is that you can add onions when making it casually and without onions for prasad. This famous South Indian rice dish is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste. You will surely enjoy this easy and convenient recipe.
 by Tarla Dalal
A satiating dal with an interesting sweet, little spicy and tangy flavour, the Gujarati Toovar Dal is a homely dish that will remind you of mom any time, any where! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati Toovar Dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal!
 by Tarla Dalal
Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this shaak cabbage and green peas are cooked with indian spices.
Nothing's more annoying that hard, chewy rotis. Now make soft, delectable rotis for dinner and watch your loved ones devour them with joy. Its simple to make, and an extremely satisfying meal. Go for it!
 by Tarla Dalal
The Burrito Bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort. Here, rice is boosted with colourful veggies, ketchup and appropriate seasonings; layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one dish meal . Refried beans is a staple accompaniment in Mexican cuisine and is readily available at stores, but making it fresh at home with tomatoes, spring onions and cooked rajma, gives an awesome flavour that beats any packaged option! Assemble each serving of the Burrito Bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation.
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