Saffron Trail

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Healthy, weekly menu

Weekly Menu Plan 12 Oct – 18 Oct

Indian weekly menu plan with breakfast, lunch, snacks and dinner

Indian weekly menu plan with Breakfast, Snacks, Lunch and Dinner options

It’s the Dussera Holidays, which means over 2 weeks of the kid being homebound all day, aside of our trips to here and there.

This means every few hours of “Mummy, I am hungry”, which comes more out of boredom than hunger. To keep my own sanity, this week has an elaborate menu plan, with two snacks factored in. Even though we may be traveling in the middle, and eating out for a few meals, I have planned the entire week’s menu for my readers, some of whom may be in my shoes, with the kids having holidays and having the parents scrambling for ideas on what to feed them.

Please find the links to some of the recipes from the blog / youtube:

BREAKFAST

Besan Cheela | Arisi Upma | Caramelised Bananas

SNACKS

Chocolate Muffins | Cookies | Chivda

LUNCH

Keerai Kootu | Capsicum curry | Eggplant curry | Cabbage curry | Usili | Vendhaya Kozhambu

Kootu Video: Just replaced chopped cabbage with chopped spinach 🙂

DINNER

Pasta in veg sauce | Healthy Pav Bhaji | Quinoa | Egg Curry

Video: How to cook quinoa

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  • Garden to plate: Remember the Gongura plants I'd shared here a while ago? This is what they went into. Wildly loved in Andhra cuisine, GONGURA PAPPU is a simple dish of Dal combined with these tangy greens. Also, I've shared an easy short cut way to grow these greens at home. Read all about it in my latest blog post- link in bio and get it from stories too
  • Looks like it's chilli season! The 2 chilli bushes are loaded with green chillies, some of which have ripened on the bush itself. Last time, I let them all ripen and dry out. Been using those dried red chillies for all the Tadka and Masalas.
  • Corn 🌽 The outer husks peeked off. The strands of silk picked out. Grilled on an open flame. Pop. Pop. Pop. The beautiful black charred bits. A lemon halved. A spoon of salt. A pinch of red chili powder. Gingerly mixed together with a finger tip. The lemon half dipped into this salty fiery mix, rubbed all over the grilled corn. Charred bits from the corn clinging to the almost used up lemon half. Some chilli-salt stays as back up because we're going to need more as we go chomping through the corn. A simple food pleasure right there.
  • 7 minute breakfast - Toast, soft scrambled eggs with pepper, salt and green chili, handful of fresh rocket leaves tossed in extra virgin olive oil and a sprinkle of salt, half a grilled tomato 🍅- just the right mix of colours and flavours in my plate. Oh yeah and a stray cat for company while I was eating this in my garden (see stories) #stcooks #breakfast #toast #eggs #green
  • Gongura leaves or roselle growing in my garden- we just planted some of the stems from the store bought gongura and what joy to see them flourish into healthy plants. I have a Gongura Dal recipe coming up on the blog soon. I love gongura rice, tastes similar to tamarind rice because of the tanginess from the leaves. What are your favourite Gongura recipes? Do share!
  • Had some dough and stuffing leftover from the naan I made for kid's dinner last evening. So made one for lunch today. Also some moshurir Dal with tadka of ginger, green chillies and panch phoron in Jharna ghee, Aloo raw papaya brinjal Ghonto similar to the latest recipe on my blog but cooked it super quick in the pressure cooker for one whistle. Lunch came together in less than 20 minutes, fulfilling and tasty! A Bengali flavours inspired lunch today minus the Naan of course.
  • Usually I don't like to fool around with traditional recipes, so Bengalis on the house, please forgive me :) With the bounty of raw papayas, this is another recipe I cooked. Peper Ghonto, a dry curry made along with potatoes. Mustard oil, panch phoron, green chillies to infuse that quintessential Bengali flavour into bland raw papaya, this dish was deliciousness in every bite. And I plan to make it whenever I get my hands on green papayas! Link to recipe in bio or get it from stories.
  • Bought a kilo of the best Jamoons on Friday and now we have a couple of handfuls left. I remember that jamoon Tree outside our balcony window in Mumbai. June is when the Tree would be fully laden, just when schools would open and the monsoons were round the corner. The pavement would be stained with splotches of purple from the fallen and crushed fruit. I can close my eyes and transport myself to that time in childhood. That puckering of the mouth and the purple hued tongue that would be much fun to check out in the mirror. Such a fleeting appearance this fruit makes in the year, making us value it more! Do you have any jamoon recipes up your sleeve or do you just eat it as it is?

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