Vegetables
I am sharing a sample menu with you which we usually prepare at my place but one can adapt the menu and change according to your convenience.We usually serve lunch on a banana leaf during festivals.
- Salt
- Pickle
- Sundal - one/two varieties
- Stir fry - one/two varieties
- Plain dal
- Main sweet - one variety
- Kheer/Payasam - one/two varieties
- Vada/Bajji - one/two varieties
- Fryums/Papads/Mor Chillies
- Rice variety
- Plain Rice
- Dal
- Sambar
- Rasam
- Curd
Main Sweet Varieties(ONE- compulsory):
- Groundnut Holige | Shenga Holige
- Karida Kayi Kadubu | Fried Modak with Coconut stuffing
- Pooran (Puran) Poli | Bobbatlu
- Sajjappa | Sojja Appalu | Halwa Poori
Kheer/Payasam(ONE or TWO Varieties):
Sundal and stir fry varieties(ONE or TWO varieties from each category):
Vada/Snack varieties(ONE or TWO Varieties):
Rice Varieties(ONE or TWO Varieties):
- Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
- Coconut Rice
- Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
Dal/Stew/Rasam Varieties(All Varieties-ONE each):
- Beans Sambar with coconut - Karnataka style
- Lemon Rasam
1 comments:
I am trying to learn more about real Indian cooking and dining from an Indian point of view. I am, of course, a complete beginner. I have never been to India. One of the things that I'm trying so hard to learn is how a real Indian meal is put together. That would be even a simple lunch or a simple dinner all the way to festival or special meals. What would an Indian mother want to include in the dinner she is preparing?
I have only eaten Indian food at restaurants in Japan where I live. And I know this does not even remotely represent how normal Indian people eat their lunches and dinners. I know that there are many, many different cuisines as well: northern Kashmiri cooking, Southern Indian cooking and many many other versions as well. But no one ever talks about what an Indian meal consists of in the cookbooks I have except perhaps one called "Dakshin: Vegetarian Cuisine from South India" a Southern Indian cookbook by Chandra Padmanabhan and maybe one or two others. She explains what basic dishes would be included in a meal and how they would be eaten. For a westerner who is not experienced with Indian meals, a Sambar would be approached as a soup. I wouldn't know that it should be mixed with rice and eaten that way. One reason I wouldn't know how to eat it correctly is that I am not familiar with the etiquette and process of eating with my hands. I know I have a lot to learn.
I really appreciate a listing like this showing what kinds of dishes you would prepare. I know this is a festival or special meal, but still, it is very interesting. It would be like learning what an American would prepare for a Thanksgiving feast. I would love to see a photo of what the Thali presentation would look like!! Thank you so much for posting this!
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Prathy