Lunch / Dinner Menu 10 – South Indian Non Vegetarian Lunch Menu

Weekend lunches are always a little special, there is plenty of time to shop, work on elaborate cooking & plenty of help around the house. Lot of inspiration from every corner , yeah right…. that’s just for the menu. Once that’s fixed then they all get busy with their electronic gadgets!  Guess this happens in your house too! ;)This week had a few days off and had some extra time to do shopping & plan for the weekend dinner & lunch menu. Happened to stop at my fav Indian butcher store for some meat. Fresh cut halal chicken was on top of the list , it looked real fresh which made me pick a few pounds. Chicken is always on weekend menu and this week decided to make some spicy gravy for rice and some fry to go with it. Whenever I make any non-veg at home I usually make healthy veg side dish too and this week its spinach thuvatal – big pack from Sams was sitting in my fridge and that needed little TLC.  Ámma makes the best thuvatal, she prepares a simple stir-fry with keerai with small onions, garlic and little tomato, just too good! Crispy fried items are always a bonus during weekend lunches at my place and this week simple onion bhajjis which compliments well with spicy kuzhambu or korma type dishes. We all enjoyed with meal hope you will too!

South Indian Lunch Menu Recipes / Chicken Korma / Chicken Kuzhambu /Chicken Fry Recipe / Sunday Special Lunch Ideas / Spinach Poriyal / Mor recipe / Lunch Recipes / Dinner Recipes / Onion Bhajji recipe / Weekend meal planning / Meal Plan / Special weekend meal recipes / Sunday lunch Ideas

Our lunch this week- (Please click on the link to get the recipe)

Chicken Kuzhambu

Chicken Sukka Fry

Spinach Thuvatal

Onion Bhajji

Neer Mor – Menaga’s Sashiga Kitchen

Get the fresh chicken marinated with turmeric and salt. Cut  all the veggies like onion, tomato, coriander etc, wash and chop the keerai (I’ve used spinach, you may use any keerai). Grind coconut for korma and keep it ready. Lets start with the kuzhambu first- fry onion, tomato with ginger garlic paste along with all whole masalas. Add the chicken pieces along with all masala powder, add enough water – cover and cook for 20 minutes over low medium flame or pressure cook for 2 whistles. Once the oil separates from the mixture add the coconut paste and garnish  with coriander to  finish this dish. While that is cooking work on the chicken fry by  sauteing onion and tomato mixture along with chicken and cook over low flame. Sukka is a dry fry and till takes little longer to make as it has to fry over low flame until the masala becomes dry. Let that hang on on side of your stove and you can work on the keerai poriyal on the other side.

Heat oil, add the tempering- fry the onion and garlic, followed by the keerai and fry till it slightly wilts. Beat the curd, add some water and get the buttermilk ready. If you have time just spice it up with some tempering like green chilies, coriander, cumin, ginger & curry leaves. Keep the rice in the cooker and start the kitchen  clean up. I usually keep ready made bhajji bonda mix at home, quickly make a batter with it and deep fry those onion bhajjis when everyone is ready for lunch. Serve

Notes:

If you have the chicken pieces real big or tough red meat  then pressure cooking is recommended which ensures thorough cooking. If you decide cook over stove top then give enough time- 45 minutes to cook them fully.

Stock a little bhajji bonda mix at home which will come in handy to whip up bhajjis. I always pick onion for bhajjis as thats my fav but you can pick any veggie that you have at home. Tindora, Plantain, Brinjal, Potato works well.