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Weekday Dinner from Kadai Paneer to Idli
Last Updated : Sep 05,2017
Weekday Dinner from Kadai Paneer to Idli
Dazzling Dinners for All Five Weekdays! Kadai Paneer with Butter Naan, or Idli with Sambhar??
Just when we think we are done with the hubbub of the day, we realise it is time to make dinner! Whether a homemaker or an office-goer, by the end of the day we all feel very tired. Yet, the thought of our loved ones coming to the table hungry, and eager to have a tasty dinner, makes us forget our own tiredness and get back to the kitchen with a lot of zeal. Indeed, nothing can be as satisfying as watching the satiated expression on your family’s faces after a meal. And dinner is all of the more special because it is usually the one meal that everybody in the family eats together, sharing their day’s experiences along with some general chit-chat and giggling.
Depending on how much time you have, your dinner might be a simple affair or a full spread with subzi, dal, roti and rice. Dinner is usually lighter than lunch, but nonetheless you can place a bit of variety on the table. You can go for a traditional North Indian or South Indian dinner, or try something from other parts of the globe, like a Chinese or Mexican meal. We have combined some of our favourite recipes into five dinner menus, one for each day of the week. On days when you have time, you can prepare the whole menu. Once you learn to do things simultaneously, with a bit of planning, you will realise that it doesn’t take too long to prepare a full meal. That said, on days when you are dog tired and barely have any time, you can just pick one or two dishes from the menu and give it a shot!
Though it takes a bit of time to prepare a home-cooked meal, it is completely worth the effort, because each sumptuous meal takes your family and you towards the prime of health and the best of spirits! With these dinner menus, you can watch the smiles bloom every day.
With memories of the weekend lingering slightly at the back of everybody’s minds, you and your family have dived headlong into the busy week – and already started counting the days to the next weekend! Nevertheless, here is a dinner menu that will help prove that each day, weekend or not, can be special. A choice of traditional dishes – a Kadai Paneer Subzi for the Butter Naan Without Using Yeast and a comforting Dal Fry for the Jeera Rice along with some Pineapple Raita to perk up the whole meal – this menu reminds one of ma’s care and the comfort of a love-filled hearth.
Discover the delights of South Indian cooking, with this simple but satiating dinner menu. Plan a little ahead and prepare the idli batter a day earlier. You can even prepare it on Sunday and put it in the fridge. You can cook the dal for the Sambhar and grate the coconut for the chutney in the morning itself and pop them into the fridge. It will take you very little time in the night then, to prepare a yummy dinner of Idli, Sambhar and Coconut Chutney. Keep some Malgapodi Powder handy in your kitchen, so you can serve it with any South Indian breakfast or dinner. Add a bowl of Curd Rice to the menu, to soothe the tummy and make you feel full and sleepy!
Looking for some fun in the middle of the week? Go for this snazzy meal, which will connect with the desi food lover in you. Khatta Urad Dal and Garlic Chutney are both tongue-tickling dishes, sure to jazz up your meal. They combine beautifully with the famous Gujarati bread, Rotla If you are game to go off the beaten path, try the Baingan Bharta with Curds instead of a conventional raita. Here, curd adds a lusciously creamy and pleasantly tangy dimension to the roasted and moderately-spiced eggplants, making it an apt accompaniment to this meal of rotla, chutney and dal.
Well, nothing like a homely Indian meal to comfort us at the end of the day, but there are times when we want a change… and no day is better than Thursday to try a different cuisine. We succumbed to our whims and put together an Oriental meal, just for you. With a vibrant splash of flavours and the irresistible crunch of veggies, these dishes promise to delight your taste buds like never before. Typical Oriental main course dishes like Hakka Noodles and Schezuan Fried Rice combine amazingly with the tongue-tickling C Chinese Fried Paneer in Hot and Sweet Sauce. Feel the energy cruising across every cell of your body, revving you up for the one day left to complete this week!
As they famously say – Thank God It’s Friday! It’s time to celebrate the successes of the week and put behind any disappointments, because the weekend is just around the corner. Just before dinner on Friday, spend a few minutes summing up the week that has gone by, and to plan ahead for the coming week. Once you’ve done that, you can declare the weekend officially open! Now, you need to recharge yourself for all the fun waiting to be had. So, forget about having a simple dinner. Go all out, with Roti, Rice a couple of subzis like the Spicy Red Chana Subzi and the Kobi Batata Nu Shaak and a soothing Gujarati Kadhi too.
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Weekday Dinner From Kadai Paneer To Idli
Surprise your family by preparing these delicious naans right at home using everyday ingredients. You don’t even need yeast, and these Butter Naans can be cooked easily in a tava. Common ingredients like curds, baking soda, baking powder and butter help to produce the characteristic texture of the naan, while a sprinkling of black til boosts its aroma.
However, if you don’t wish to include til, you can just omit that step. Enjoy these Butter Naans made without using yeast, with a spicy gravy-based accompaniment like subzis and curries
Tangy and sweet pineapples combine very artistically with whisked curds and spice powders to make a tongue-tickling raita that is a perfect accompaniment for parathas. Use canned pineapple to avoid the risk of tartness in the fresh fruit. Also, make sure you use fresh curds and not sour curds to make this fruity treat. Keep the Pineapple Raita chilled till you serve to preserve the freshness.
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry.
A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistible flavour too.
The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour on your taste buds even after you finish your meal. Enjoy the Dal Fry hot and fresh with your favourite Rotis / Puris / Parathas
Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds.
This versatile rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis
or Subzis / Curries
. Jeera rice with plain curds and Pickles / Aachar
or just topped with some ghee is my personal favourite.
Using shah-jeera in this recipe adds a lovely flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple rice into a preparation to be relished.
Fluffy as cotton balls, white as the moon’ - every South Indian
remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.
Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now.
Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it.
The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery.
After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa
and dainty Appe
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.
The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe
, be it plain, veggie-topped, or more exotic options like Rava Idli
or Ragi Dosa
If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.
You can vary the amount of green chillies according to your taste. And, if you are serving this as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp.
Milagai Podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian
spice powder a really tongue tickling treat.
Milagai Podi is mixed with til oil or ghee and enjoyed like a chutney with idli
. It can also be sprinkled on Uttapa
to give it a special taste and hue.
While making Milagai Podi, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring.
You can store this powder in an air-tight jar for a month or even more, and serve it as and when required.
In South India, the Kheer
and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread. At the same time, it is also a comforting one-dish meal
that is satiating and refreshing, with its cool flavour and homely aroma.
Many people consider Curd Rice to be the best dish to carry along to school, work or travel. Easy to make, this wholesome dish is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting.
Plain curd rice can be had accompanied with Lemon Pickle
or Mango Pickle
Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jaggery.
Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.
You can also serve rotlas with Baingan Bharta
, Khatta Urad Dal
and Red Chilli Thecha
, as it makes a complete meal combo and is sure to attract everybody.
A refreshing twist to the traditional Baingan Bharta that is sure to surprise you pleasantly!
Here, the roasted eggplants are blended with curds and a couple of flavour-givers like green chillies and coriander, and then chilled, to make a delectable dish that will tickle your taste buds.
Chilling helps to enhance the flavour of the Baingan Bharta with Curds and also gives it a nice, refreshing mouth-feel that makes it an apt edition to a summer’s day menu.
The best part about this recipe is that it is oh-so-easy to make and uses very common ingredients, so you can conjure it up on any day you wish to.
Serve this as a side dish to the main course
or enjoy as an accompaniment to your favourite rotis
A lip-smacking preparation of wholesome urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes.
Although it makes use of minimal ingredients, the Khatta Urad Dal has a distinct, tongue-tickling flavour that you are sure to relish.
The highlight of this recipe, as the name suggests, is its sourness, so make sure the curds are sour enough.
Serve the Khatta Urad Dal piping hot because cooked urad has a tendency to clump up when left to cool for too long.
Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting dal.
Here is a fiery garlic chutney to excite your taste buds! traditionally, this chutney is made using a grinding stone, but it is quite convenient to make with modern mixers. This chutney is a superb combo for fried snacks like pakodas, bhajias, etc. It can be stored in the refrigerator for 10-15 days and used well to complement these, and other dished as well.
An all time favourite! Noodles
tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc.
This celebrated Chinese
dish gets its name from the Chinese province of Hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. . .
Originating from the Sichuan province of China, Schezuan cuisine is characterised by bold flavours, brought about by pungent ingredients like garlic and chillies.
Although the original recipe uses special Sichuan peppers that have a lemony taste, in India Schezuan sauce is prepared using red chillies, vinegar and garlic, and it tastes quite authentic.
For those who love the lip-smacking fieriness of Schezuan cuisine, here is a quick and easy Schezuan Fried Rice made with long-grained rice, Schezuan sauce, capsicum and other flavourful ingredients.
To make a heartier meal serve with Kung Pao Vegetables
, Corn Rolls
and Stir Fry Noodles in Black Sauce
A tangy, saucy dish with chunky pieces of paneer, which are delightfully succulent inside and excitingly crisp outside! The Chinese Fried Paneer in Hot and Sweet Sauce features a tongue-tickling combination of sauces like tomato ketchup, soy and red chilli sauces, perked up with ginger, garlic, spring onions, and more.
When mixed into this mouth-watering sauce, the deep-fried paneer cubes transform into a peppy dish that will make your mind soar with delight.
Chinese Fried Paneer in Hot and Sweet Sauce makes a fitting accompaniment to Chinese Noodles
and Rice Dishes
Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. Gujarati kadhi goes very well with khichdi.
An off-beat combination of shredded cabbage and cubed potatoes makes a wonderful dry subzi, with the peppy flavour of green chillies and coriander powder, aptly supported by an aromatic tempering of mustard and cumin seeds.
This delicious Kobi Batata nu Shaak (Cabbage and Potato Vegetable) goes perfectly well with hot rotis.
Rich in zinc, calcium and protein, this lip-smacking Spicy Red Chana Subzi along with roti and curds will make a sumptuous and complete meal. This recipe makes use of the popular pav bhaji masala along with tomatoes, onions and other spice powders, to produce a rich flavour that tickles the taste buds.
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!
Steamed rice can be considered a staple food in India. Some communities have more of rice and less of rotis, while others prefer it vice-versa, but nevertheless it is cooked almost every day in Indian households.
It may be used as the base for a variety of Pulaos
. For a homely meal, it can be served plain with dal
The proportion of water to be used may vary depending on the variety of rice--some South Indian
varieties for example require more water and a greater cooking time. So, be aware of the variety of rice that you buy and the general proportions recommended for it.
Treat yourself to this fine subzi, made in traditional kadai paneer style, spiced up with an assortment of spices and pastes.
The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful dish, which goes very well with puris and rotis. For a complete meal combo serve along with Dal Amritsari
and Jeera Rice
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