Hflc Lunch Menu Series 8

 

Hflc Lunch Menu Series 8



Keerai thengai pal sadam ( spinach & coconut milk rice )
Egg tawa masala recipe source from sanjyotkeer

Ingredient for recipe – Boiled egg – 5 ; onion – 2 big chopped ; tomatoes – 2 puree ; 2 tbsp – ginger & garlic paste ; a bunch of coriander leaves ; 4 no – green chilli ; chilli powder – 1 tbsp ; curry masala powder – 2 tbsp ; 1 tsp – cumin seeds ;salt to taste .

In a pan add oil & jeera ,then add boiled egg cut into half sprinkle some chilli powder , salt & curry masala powder on the both sides and cook for 5 minutes then remove the eggs and keep it separately .
Same pan add oil and chopped Onion and one green chilli till it becomes brown in color , In a mixer grind ginger & garlic paste , coriander leaves & green chilli into fine paste and the saute the paste for 5 minutes then add tamarind paste but I used tomato puree and saute it till water from tomates are adsorbed then add chilli powder,curry masala powder & salt fry till oil separate ,pour water allow it boil once curry become thick add eggs then serve with rice or chapati .

Spinach & Coconut milk rice

Ingredient – clean & washed a bunch of spinach ( can use any type of spinach which is available ) ; basmati rice – 2 cup ; 2 - onion sliced ;1 – tomato chopped ; 4 – green chilli ; 2 tsp – ginger & garlic paste ; coconut milk – 2 cups ; salt to taste ; whole spices ( cardamom clove , cinnamon sticks , nutmeg powder , fennel seeds , bay leave )

In thick bottom add oil & whole spiece masala then add chopped onion & green chilli saute it till light pink color , In meanwhile grind in mixer spinach , some mint leaves ,green chilli into fine paste , then add the spinach mixture , ginger & garlic paste saute it till raw smell go after some time add tomato now add the 2 cup of coconut milk & 1 cup water then add soaked basmati rice & salt once rice started adsorb the water double in size close the lid and keep in low flame for 15 minutes ,switch off the stove .

HFLC Lunch Menu Series - 1

 

After couple of DM querying the HFLC, Let me put it in very simple way. Just cut down the all kind of Carbohydrates. Maximum Carbs allowed is around 100g per day. In standard Indian diet on Average everyone consume around 300 to 350g of Carbs per day.

I am starting a HFLC Lunch Menu Series from today and hopefully, I will be posting the lunch ideas weekly twice which includes both Veg and Non-veg dishes.

Here is the first menu of The HFLC Lunch Menu Series......

Rice served with Egg Curry (Muttai Kluambu) (using bone broth) Carrot, cabbage & beans poriyal (try to avoid beans😃) and Full fat Curd (Yogurt)

Ingredient for Muttai kulambu using leftover mutton bone broth

1.5 cup of mutton bone broth ; coconut oil - 2 tbsp ; mustard - 1/2 tsp ; Fennel - 1 tsp ; Green chilli -2 chopped ; 2 big -onion chopped ; 2 big -tomato paste ; 1 tbsp - ginger garlic paste ; 2 tsp - chilli powder ; 2 tsp of curry powder ; 4 tsp of tamarind extract water ; 3 tsp of coconut paste ; 5 eggs

In pan add coconut oil and mustard seed, curry leaves, fennel seed once seeds sputter add green chilli and Onion saute still light brown in colour then add  tomato paste, ginger garlic paste, 2tsp of chilli powder, 2 tsp of curry powder & 4tsp of tamarind extract water, Then pour 1 cup of leftover mutton bone broth and 1 tbsp of coconut paste allow to cook until oil start to separate.  Add in the eggs one at a time to the curry. Let it cook in simmer with a lid covered.