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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!
paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha | with 25 amazing images. Paratha is a basic Indian unleavened flatbread which is derived from Indian subcontinent. Our paratha recipe is a plain paratha recipe which is a basic Punjabi paratha. Parathas are versatile and can be relished in any meal of the day, be it breakfast, lunch or dinner. Paratha are also known as poronthay, paranthe, porontay, palota, palata and farata. The ingredients and dough of paratha and roti are very similar but there is a big difference between both are method and medium of cooking also the texture is different. Rotis are thin and paratha are thick and cooked in oil. Making paratha is very quick and easy and you do not even have to stress about them being round as we have folded and changed their shape. Bored of having the normal roti for everyday meal then switch it from roti to this tasty paratha. To make basic paratha, firstly knead a semi soft dough using whole wheat flour, oil and salt. Furher to cook it, divide the dough and roll into a small circle using little flour and brush melted ghee and fold it to form a semi circle, further brush the semi circle again and fold to make a triangle. Roll out into a 5 mm triangular paratha using a little flour and cook it over non- stick tava by either using oil or ghee. Tradionally, ghee is used to cook paratha which enhances the taste. Cook until golden brown from both the sides and plain paratha is ready to be relished!! I also use basic Punjabi paratha as a tiffin treat. Add a dollop of ghee or white butter also known as makhan to enjoy the taste of basic Punjabi paratha even more!! See why we think this is a healthy whole wheat flour paratha? Made from 100% whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Also, you can make these delicious variants of parathas like the Cheese Paratha or the nutritious Saatdhan Paratha and Chilkewale Parathe. Enoy paratha with Indian subzi, curd or any Indian pickle. Parathas are always part of a Punjabi breakfast. Enjoy paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha | with detailed step by step recipe photos.
 by Tarla Dalal
dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti | with 15 amazing images. Dabeli is a famous Mumbai roadside food and Gujarat street food. In fact, Dabeli originated from Kutch, Gujarat and hence also known as kutchii dabeli or double roti. Mumbai roadside dabeli is made with Indian bread also known as ladi pav which is stuffed with potato mixture which can be either sweet, mild or spicy depending on your preference. The term "Dabeli" in Gujarati stands for pressed which resembles to the potato mixture being stuffed in the pav and then the pav cooked on a tava. Dabeli is very famous snack in Gujarati households and is also tummy filling, the best part about this delicious snack is that it is really very easy and quick to make. To make dabeli, you need to make the potato mixture first. Combine the dabeli masala, sweet chutney and a little water (approx. 1 tbsp) in a bowl and mix well. In a non stick pan, heat the oil, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the coriander, coconut and pomegranate on top. Keep aside. Our mixture for dabeli is ready! To proceed, take a pav slit it into half. Apply 1 tsp of geeli lehsun ki chutney and 1/2 tbsp of sweet chutney evenly on the inner sides of the pav. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev. Repeat with the remaining ingredients to make 3 more dabelis. Just before serving,cook each dabeli on a hot tava (griddle) for a minute using a little butter. 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 dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti 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
onion raita recipe | pyaz ka raita | healthy onion raita | with 8 amazing images. onion raita is a simple raita to make in 10 minutes. Ingredients of onion raita are onion, curds, green chillies, jeera and dhania which are always available in Indian kitchens. This is a must-know, must-try onion raita recipe even for those who have just started out on the path of cooking! This onion raita is perfect to cool your body down from chilled curds and onions during the hot Indian summers. 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. See why this is a healthy onion raita. Raw onions are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. Curds are critical in any raita. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. onion raita 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. Learn to make onion raita recipe | pyaz ka raita | healthy onion raita | with step by step photos below.
 by Tarla Dalal
medu vada | south indian medu vada | urad dal vada | garelu vada | uzhunnu vada | with 20 amazing images. To make medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada is then deep fried. Most South Indians consider breakfast incomplete without Medu Vada. Whether they have Idli, dosa, 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 | south indian medu vada | urad dal vada | garelu vada | uzhunnu 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 rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice 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 in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice 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 Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.
 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 recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with 17 amazing images. cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi is a daily fare in most Gujarati households. Learn how to make kobi batata nu shaak. To make cabbage vatana nu shaak, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, cabbage, green peas and salt, mix well. Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally. Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Serve hot. Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this Gujarati kobi vatana nu shaak, cabbage and green peas are cooked with indian spices. Simple but superb, the cabbage green peas sabzi is a flavourful dish with the contrasting textures of cabbage and green peas. Some prefer adding potatoes to this sabzi as well. You can make your choice. A perfect Gujarati meal would be roti, patta gobi matar nu shaak, Gujarati dal and bhaat. You are sure to be bowled over by this distinct Gujarati thali when served with Methia Keri. Tips for kobi vatana ki sabzi. 1. The cabbage shredded for this recipe is not very thick. 2. If you are using frozen green peas, then do not add it with the cabbage. Add them to the sabzi when cabbage is 60% cooked. 3. This sabzi can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with step by step photos.
roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with 15 amazing images. Roti is the daily bread for millions of Indians. No meal is complete without phulka and we show you easy it is to make them. All ingredients to make roti recipe is easily available in Indian kitchens. To make roti recipe, combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle. Cook the roti on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft roti. I would like to share some important tips to make the perfect roti recipe. 1. To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough. 2. When adding water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour. 3. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll. 4. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard. 5. Don’t cook Indian roti on the open flame for too long or else the rotis will burn and become hard. We love rotis as they are made from whole wheat flour which is very healthy. Whole wheat flour is excellent for diabetics, heart and weight loss as they will not shoot up your blood sugar levels as they are a low GI food. In Mumbai, plain roti is a popular Mumbai street food. Packed in a newspaper, 4 large rotis are sold for Rs 12 and is picked up by busy working Mumbai housewives who have no time to cook. Simple logic, carry your sabzi from home and buy the roti on your way to work. Have your roti with some sukhi sabzi or quick sabzi or vegetarian curry. Enjoy roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with detailed step by step photos and video below.
 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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