Saturday lunch was purely re-engineered leftover food - alu gobhi leftover spiced up with leftover paneer masala, and parathas made from leftover rotis from Friday.
For dinner I threw in finely chopped onions, beans, carrots and peas in a wok, added some soy cause, vinegar, chilli sauce (from India street) and Ajinomoto (courtesy Susheela), and added some rice to it to prepare a desi style Chinese fried rice meal, served with anda bhurji.
Sunday started with the Ireland-India cricket match served with peas-poha. Since it was a light breakfast, I made a full lunch with fresh daal, rice, rotis and a medley of subzees lying in the fridge - alu from dosa filling, paneer tikka, anda bhurji and cabbage-gobhi-alu sabzi.
For dinner I decided to experiment a little and cooked a juicy piece of steak and baked croissants with a ready to bake Pilsbury dough. I wasn't confident I would be able to consume the steak so I also made mushroom-matar and daal as my Plan B, which is what I ended up having, though hubby did devour a large part of the steak.
For dinner I threw in finely chopped onions, beans, carrots and peas in a wok, added some soy cause, vinegar, chilli sauce (from India street) and Ajinomoto (courtesy Susheela), and added some rice to it to prepare a desi style Chinese fried rice meal, served with anda bhurji.
Sunday started with the Ireland-India cricket match served with peas-poha. Since it was a light breakfast, I made a full lunch with fresh daal, rice, rotis and a medley of subzees lying in the fridge - alu from dosa filling, paneer tikka, anda bhurji and cabbage-gobhi-alu sabzi.
For dinner I decided to experiment a little and cooked a juicy piece of steak and baked croissants with a ready to bake Pilsbury dough. I wasn't confident I would be able to consume the steak so I also made mushroom-matar and daal as my Plan B, which is what I ended up having, though hubby did devour a large part of the steak.
No comments:
Post a Comment