Posted in Family, Food, Recipes, Weekly Menu, tagged desi food, dinner, Family, food, motherhood, Pakistani, recipes, weekly menu on May 17, 2010|
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Planning my weekly menu
In an effort to getting back to being more organized I am going back to weekly menu planning- It saves me time, money and since I know what’s on the menu I can shop and order the halal meat more efficiently. I ask each kid except LF#4 what they want to eat each week, Boss gets to pick one and Mondays are Meatless.
- Meatless Monday- Fried Okra- Bhindi Do Pyaza with Chappati
- Tuesday- Ground Beef Lasagna with Herb Salad
- Wednesday- Chicken Bombay Biryani with Raita ( Yogurt sauce)
- Thursday- Whole wheat pizza with grilled chicken & veggie toppings
- Friday- BBQ Tandoori Chicken with Naan
- Saturday- the kids are going to a party-so leftovers
- Sunday- I’ll grill extra tandoori chicken breast and make a tandoori chicken pasta because I teach at the masjid on Sunday so it has to be an easy dinner inshaAllah-
Since this is the first time I am doing this on my blog I will post the recipes as I go. Go make yours now 🙂
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Posted in Food, Make your deen green, Recipes, Uncategorized, tagged desi, Family, indian, Living green, meatless monday, Pakistani, recipes on May 17, 2010|
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Day of the week to honor Meatless Mondays, when my family made a commitment to go veggie one day a week. So Boss found fresh, crisp okra at the desi store. We all love bhindi.
I am going to use my Ammi’s Bhindi Do Pyaza recipe, this is quintessential U.P. style cooking. You use a lot of onions to give the okra that sweet- salty taste. If made perfectly, its crunchy . When you chop the okra it seems like a lot but like spinach it tends to shrivel up. I make enough for a family of six.
- 1 lb fresh okra, lady fingers, bhindi (wash and pat dry BEFORE chopping into 1/2 inch pieces, don’t use tops, check out the picture for size)
- Olive oil (or canola)
- 2 med onions sliced finely ( I like using my trusty slicer @ .75mm)
- few whole dried red chilli peppers
- 1/2 tsp safaid zeera (cumin seed)
- 1 tsp lal mirch (red chili powder) This is SPICY so adjust to your taste.
- 1 tsp haldi (turmeric)
- salt to taste
- Lemon to cut the viscosity of the okra.
- Heat oil in a wok or chef’s pan-I have anemia so I try to use cast iron pans as much as possible
- Add zeera (cumin seeds) until they pop
- Add onions until they turn color, adding salt at this point help make the onions crispier
- Add the okra
- Then the spices
- Stir fry till the okra is crispy
- Give it a good squeeze of lemon
- Serve with chappati
All the scraps go in to the compost pile. Hope you can make it an easy habit. Happy Eating!
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