Lunch & Brunch

Lunch & Brunch

Item 1). Red Plate items: Boiled Basmati rice, Salad leaves, Cucumber sliced with skin,  Curry-having Mushrooms, Kidney beans (Rajma) fresh pomato puree, potatoes, brinjal (eggplant), curry or mint whole leaves, Paneer (Cottage cheese) in masala of ginger, garlick, onion, chili, coriandar powder, turmeric & salt coked well in olive oil with little gravy. I like little fresh cream added to this gravy,

Pinapple portion: It has bit sweet and sour taste. Take a tin of pineapple chunks. Separate the juice

Cut chunks into very small pieces.

In a sauce pan boil the juice of pineapple with a tablespoon full of corn flour, 2-3 pinch of salt, stir

till liquid changes colour and becomes thick. Add the pineapple & keep stirring for 6-7 minutes or till it is tender and mixed with the paste. Add 2 table spoon full or to your taste sugar, Remove from fire. Add juice of 3 lemons. mix well. Please balance the Sugary Sour taste Both are to be sharp.

Arrange the items as shown in picture. Almost every bite gives you unique taste. 

Item 2). 

Item 3)  Momos with Chutney: 

Paneer Palak stuffing

Item 4). Cottage Cheese (Paneer) with vegs on Half of Toasted Bun:  Mix together, Crunchy Paneer, Chopped onion, boiled Peas, Grated carrot, Greens of Spring onion, Few leaves of cut blanched spinach (optional) Coriander leaves, Cut green chilies, Mixed herbs, Salt pepper, Chilin flakes. In shallow frypan add a tablespoon of butter or oil olive oil, stir fry the material till lightly crispy and dry divide bun rolls into half. Put little butter and a  slice of onion, grill till brown and crispy, turn side and grill the other side for 2-3 minutes.   Place Crisped bun halves on dish. Arrange the Paneer mix on it .press with fingers. Serve hot with side salad or chutney or both. Served on Salad leaves also looks attractive

Blanched Spinach

Serve on Salad leaves & few Black olives