Indian Potluck Party Recipes Ideas - Vegetarian Potluck Lunch, Dinner Recipes Menu

Here is the list of Indian vegetarian potluck party lunch and dinner recipes menu ideas comprising of South Indian and North Indian party snacks, main course, side dish recipes and dessert. Potluck is nothing but a gathering of friends where each guest contributes a different, unique, homemade dish or food to be shared among everyone. 

In simple words, a potluck party is a meal or party to which each of the guests brings or contributes their own food to share. Smaller, more informal get-together with distributed food preparation may also be called potlucks. Other names for a "potluck" include: potluck dinner, potluck lunch, spread, Jacob's join, Jacob's supper, faith supper, covered-dish-supper, dish party, bring-and-share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, and carry-in. (Source : Wikipedia).

In India, it is also known as kitty party. Potluck lunch or potluck dinner is the most common one. The only traditional rule for potluck is that each dish should be large enough in quantity that has to be shared among a good portion with the guests. In some cases each participant agrees ahead of time to bring a single course, and the result is a multi-course meal. Guests may bring in any form of food, ranging from the main course to desserts. Nowadays people started to conduct potluck parties with themed lunch and dinners for special occasions and festivals.

People in abroad ( especially in US) conduct potluck parties almost every weekend. As my friend Shalini is in US, she used to share all the pictures of potluck and discuss the recipe menu with me. All the pictures and the recipe ideas given in this post are shared by my friend Shalini based on the various potluck parties conducted by her friends. Thank you so much dearie. 

As we had already shared Kids birthday party menu list, framing this potluck recipes menu ideas was not difficult for us. The list I have shared here comprises of the most popular dishes that is liked by all. I have also shared a list of 2 sample Potluck party menu for lunch and dinner at the end of this post with the most popular combinations to give you an idea. Hope this post will be helpful to you all.

 Friends, do share your potluck recipes in the comments section. It would be a great help for all.

HOW TO ARRANGE FOR POTLUCK / KITTY PARTY

I used to make potluck along with my school moms group friends when I was in my rented house. Mostly it would be a lunch party from 1 pm to 3 pm before kids come from the school. It would be good and fun filled if the number of participants is more in potluck. Our group have 8 people. 

A week before the potluck, we used to frame the menu which includes starters, main course and dessert recipes. We write down the names of dishes and the person who is going to cook it. Mostly we all make the food at our home and conduct the party in one of the friend’s place. Some people used to buy it from outside especially sweets and snacks.

The person who is hosting the party in their house doesn’t have to cook anything but they take the responsibility of buying use and throw plates, cups and spoons.  As soon as all the friends meet, we used to display the food in the dining table. Our first job is to click pictures to share in social media pages. Then we go for tasting the food. 

After we finish eating, we used to chitchat or play UNO, cards or some one minute games for the last 30 minutes to 1 hour. It would be full of laugh and fun. Then we disperse to school to bring our kids back home. This is how we conduct the potluck parties at least once in a month. On the whole day, it keeps us refreshing, energetic and make us forget all the family or work related stress in the mind. I would strongly suggest all the ladies to have a fun gathering like this at least once in a month.

Now, lets move on to the collection of Vegetarian Party Recipes list. Hope you like this and find it useful.

THINGS REQUIRED 

• Plastic/ Disposable plates
• Disposable cups for juice, water
• Disposable bowls
• Thermal food bags for carrying food
• Bowls and Ladles for serving food
• Tissue papers
• Water bottles

Starters

1. Gobi 65 / Gobi Fry
2. Paneer 65
3. Baby corn 65
4. Gobi manchurian
5. Baby corn manchurian
6. Vegetable manchurian
7. Paneer manchurian
8. Medu vada/ Urad dal vada
9. Masala Vada 
10. Sabudana vada with peanut chutney
11. Pepper Vada (Anjaneyar temple vada)
12. Mixed Vegetable Vada
13. Sweet corn vada
14. Cabbage vada
15. Thattuvadai set
16. Pakoda (onion, cashew pakoda, Veg pakoda, pudina pakoda)
17. Pani puri
18. Onion rings
19. Punjabi Samosa
20. Vegetable cutlet
21. Aloo tikki
22. Vada pav
23. Dahi Vada
24. Samosa chat
25. Canapes
26. Potato Chips Or Nachos with salsa
27. Veg spring rolls
28. Veg Puffs
29. Masala papad
30. Honey chilli potato
31. Paneer tikka with green chutney
32. Dhokla OR  Khandvi
33. Paneer pakora
34. Mirchi bajji / Chilli bajji
35. Stuffed Chilli Bajji (Andhra style)
36. Onion Bajji / Pakora
37. Potato bajji / Aloo Pakora
38. Raw banana bajji
39. Hara Bhara Kabab
40. Potato wedges
41. French fries
42. Falafel with hummus
43. Dabeli
44. Kachori
45. Kerala Pazham Pori

SOUPS

1. Tomato soup
2. Lemon coriander soup
3. Carrot soup
4. Dal soup
5. Mushroom soup
6. Veg clear soup
7. Minestrone soup
8. Sweet corn soup
9. Mulligatawny
10. Tomato basil soup

DRINKS / JUICES

1. Shikanji
2. Jal jeera
3. Thandai
4. Aam panna
5. Masala chaas
6. Lemon juice
7. Mango juice / Homemade Frooti
8. Fruit punch
9. Orange juice
10. Rose milk
11. Lassi (mango lassi)
12. Smoothie
13. Soft drinks
14. Masala coke
15. Buttermilk (Seasoned buttermilk tastes better)
16. Pinacolada

MAIN COURSE

1. Roti / chapathi
2. Paratha varieties ( Aloo & Gobi is the most preferred ones)
3. Kulcha ( Plain & stuffed Kulcha)
4. Poori
5. Idli
6. Dosa (Masala dosa)
7. Vada / Medu vada
8. Ven Pongal and Sweet Pongal
9. Rava kichadi OR Masala rava kichadi
10. Uthappam (Plain, Podi, Onion, Mixed Veg)
11. Rava idli
12. Idiyappam / rice sevai
13. Semiya biryani / Pulao
14. Kuzhi paniyaram
15. White sauce pasta
16. Veg noodles
17. Pav bhaji
18. Vada pav
19. Thayir vada
20. Sambar vada ( Refer Sambar recipe)
21. Sambar idli
22. Idli fry
23. Mini dosa recipes

SIDE DISH RECIPES / GRAVIES

1. Sambar Varieties For Idli, Dosa
2. Chutney Varieties
3. Idli Podi
4. Gravies & Kurma ( chana masala, saag, Paneer, Aloo, mixed veg, palak, dal makhani , dal tadka, veg kofta, methi malai, matar paneer, aloo gobi)
5. Raita (Onion, cucumber, boondi, carrot raita, mixed veg, masala)
6. Sambar For Rice
7. Kuzhambu Varieties ( Vathakuzhambu, Kara kuzhambu)
8. Rasam Varieties
9. Kootu Recipes
10. Poriyal recipes ( Potato, cauliflower poriyal works great)
11. Vadam, Vathal

RICE VARIETIES

1. Puliyogare / Tamarind rice
2. Tomato rice
3. Veg biryani varieties
4. Lemon rice
5. Veg pulao
6. Hotel Veg Pulao
7. Jeera rice
8. Paneer pulao / biryani
9. Mint pulao
10. Karnataka Bisibelebath
11. Tamilnadu sambar sadam
12. Vegetable Fried rice
13. Coconut rice
14. Plain rice, sambar, rasam, Kara kuzhambu  any dry curry ( potato curry, mixed veg curry, bhindi fry (North Indian), cauliflower curry )
15. Curd rice, pickle

SWEETS / DESSERT

1. Kesaribath
2. Rice kheer
3. Sweet pongal
4. Gulab jamun
5. Carrot halwa
6. Rava ladoo
7. Rasagulla
8. Rasmalai
9. Moong dal halwa
10. Easy Atta halwa
11. Semiya payasam
12. Ice creams
13. Sabudana kheer
14. Fresh fruit cream
15. Fruit Custard
16. Badam kheer
17. Carrot kheer
18. Kaju katli
19. Cakes and muffins 
20. Paal Kozhukattai
21. Chettinad Paal Kozhukattai 
22. Rava Ladoo 
23. Besan laddu
24. Moong dal ladoo
25. Beetroot Halwa

SALAD

Freshly cut onion, cucumber, tomato, carrot
Fruits salad

BEVERAGES

Tea / chai
Coffee
Water Bottles

POTLUCK LUNCH PARTY SAMPLE MENU 

• Any Fruit juice
• Masala vada / Gobi 65 / Medhu vada
• Rava kesari / Kesaribath Or Sweet pongal
• Bisibelebath & chips
• Vegetable pulao or biryani with raita
• Roti with mixed vegetable kurma or Paneer butter masala
• Plain rice, Sambar , Rasam,  potato curry OR cauliflower curry
• Gulab Jamun with icecream
• Payasam/ Kheer ( Vermicelli or rice)
• Sliced vegetables & fruits for salad.

POTLUCK DINNER PARTY SAMPLE MENU

• Tomato soup or sweet corn soup
• Gobi manchurian 
• Vegetable spring rolls or samosa
• Roti/ Naan/ Kulcha/ Rumali roti
• Paneer butter masala / Dal makhani/ Mixed vegetable gravy
• Vegetable Dum Biryani with raita
• Vegetable noodles with sauce
• Plain rice, dal tadka
• Sambar or rasam
• Papad or chips
• Carrot halwa with icecream or fruits custard
• Mixed fruits salad 

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Sorakkai Kootu Recipe | Bottle Gourd Kootu For Rice

Sorakkai kootu / Bottle gourd kootu for rice is an easy to make, yummy South Indian style kootu recipe with coconut, moong dal. We call it as sorakkai poricha kuzhambu too. I make it as side dish for vathakuzhambu. Long back, I had shared my MIL’s sorakkai paal kootu and sorakkai sweet kootu recipes. 

Recent days, you would have seen me making all my kuzhambu, poriyal and kootu recipes prepared using pressure cooker easily. For this recipe too, I have used my pressure cooker to ease my job. It came out very tasty and flavorful. I loved it with vathakuzhambu rice and curd rice. For variations, you can use chana dal instead of moong dal like hotel ones. 

Friends, do try this easy, healthy bottle gourd kootu at home and share your feedback with me. Lets see how to make Sorakkai kootu for rice with step by step pictures.

 Check out my sorakkai sambar, sorakkai paal kootu, sorakkai dosai too !

Sorakkai Kootu Recipe – Bottle gourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu For Rice

Cuisine: South Indian

Category: Side dish for rice

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bottle gourd / Sorakkai - 2 cups (Chopped into small cubes) Moong Dal - 1.5 tbsp Turmeric powder - 1/8 tsp Sambar Powder - 1 tsp (Adjust) Salt & Water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1/2 tsp Cumin seeds - 1/2 tsp Small onion - 2 ( optional) Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Red chilli – 1 no Hing / Asafetida – A pinch

HOW TO MAKE SORAKKAI KOOTU

1. Wash and peel the skin of bottle gourd. Chop into small cubes.
2. In a pressure cooker base, temper and take the chopped bottle gourd, moong dal, turmeric, sambar powder, salt and water. Mix well.
3. Grind coconut + rice flour, cumin, onion to smooth paste adding water.
4. Add the coconut paste to the cooker. Cover and cook in very low flame for 2 whistles.
5. Open the lid after steam is released. 
6. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd/ Sorakkai. Cut into two halves. Now remove the spongy center portion which has seeds.Chop the hard portion into small cubes. Set aside. Grind coconut, rice flour, onion, cumin seeds to smooth paste adding required water. Keep it apart.  In a pressure cooker base, heat coconut oil and temper mustard seeds, urad dal, red chilli and curry leaves. To this, add chopped bottle gourd, moong dal, turmeric, sambar powder, salt & water. Mix well. Add the ground coconut paste. Mix well together.  (If you use chana dal, soak in water for 20 minutes and then add to cooker along with bottle gourd pieces) Pressure cook in very low flame for 2 whistles. Open the cooker after the steam is released. Mix & check for taste. Add more sambar powder & salt if needed. Serve hot with plain rice or vathakuzhambu rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste and spice level. You can use 1/2 tsp of red chilli powder and 1 tsp of dhania powder instead of sambar powder. For variations, you can skip cumin seeds while grinding. You can also do the tempering at the end.

Try this easy, yummy Bottle gourd kootu in pressure cooker and enjoy with rice !

Very good recipes Tags: Bottle gourd kootu, bottlegourd kootu, sorakkai kootu recipe, sorakkai kootu, bottlegourd recipes, bottle gourd recipes, sorakkai recipes

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Cabbage Sambar Recipe - Muttaikose Sambar For Rice

I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. 

Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

Cabbage Sambar Recipe

South Indian style cabbage sambar recipe

Cuisine: South Indian

Category: Sambar Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To Pressure cook( 1 cup = 250ml) Toor Dal - 1/4 cup Water - 2 cups Cabbage - 1 cup ( thinly sliced) Small onions or big onion - 10 nos / 1no ( Optional) Turmeric powder - 1/4 tsp Curry leaves - Few Cooking oil - Few drops To mix with cooked cabbeg  Sambar powder – 1/2 tsp Hing / asafetida – a pinch Jaggery – 2 pinches Tamarind - Big gooseberry size To saute and grind Cooking oil - 2 tsp Coriander seeds / Dhania - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 1 tsp Methi seeds / fenugreek seeds - 1/8 tsp Cumin seeds - 1/2 tsp Red chilli - 3 to 4 nos ( use 6 nos for spicy sambar) Grated coconut - 2 tsp Water - to grind to paste To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves – Few Red chilli – 1 no Coriander leaves - to garnish

HOW TO MAKE CABBAGE SAMBAR 

1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add 2 cups water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

METHOD - STEP BY STEP PICTURES

Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Add 2 cups of water. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside. Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water. Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick. Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee. Enjoy this cabbage sambar with any poriyal and papad/ appalam.

Note

Adjust the quantity of red chillies as per the taste. Tempering in ghee adds a nice flavor to this sambar. Do not skip it. Do the tempering only at the end. Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !

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Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.

Onion Chutney Recipe

South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil - 2 tbsp Big onion / Small onion - 3 nos / 20 nos Red chilli - 3 to 5 nos ( I used 3 spicy chilli) Tamarind - A small piece Salt & Water - As needed To Temper Cooking oil or sesame oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/4 tsp Curry Leaves - Few

METHOD

1. Wash and peel onion and chop into small cubes.
2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
3. Cook till onion becomes transparent.
4. Grind to smooth paste adding water.
5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
6. Serve with idli , dosa adding sesame oil on top.

METHOD - STEP BY STEP PICTURES

Wash the onion, peel the skin. Chop into small cubes. Set aside. Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely. Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa. Enjoy !

Note

You can use either big onion or small onions. Each has its own taste and flavor. This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color. For variations, you can saute one ripe tomato along with onion and grind the chutney.

Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !

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Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor Dal - 1/3 cup Water - 2.5 cups Big onion - 1 no ( finely chopped) Ripe tomato - 1 no (finely chopped) Green chilli - 1 no ( small, finely chopped) Ginger – 1/ 2 tsp (Finely chopped) Turmeric powder - 1/8 tsp Cooking oil - few drops Salt - As needed For tadka / To temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Crushed garlic - 5 cloves Red chilli - 1 no (whole) Curry leaves – Few Red chilli powder – 1/2 tsp Garam masala powder – 1/4 tsp Hing / Asafetida – a pinch Coriander leaves - to garnish Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

1. Wash and take the toor dal in a pressure cooker base.
2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES

Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water. Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy. To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes. Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it. You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end. In some restaurants, they add a tbsp of fresh cream for garnishing. You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.

Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !

Very good recipes Tags: Dal tadka recipe, dal tadka, how to make dal tadka, how to make dal tadka at home, restaurant style dal tadka, hotel style dal tadka

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HomePuff Insulated Lunch Box Review

Last week I got Home Puff's Double Wall Vacuum Insulated, leak proof, Stainless steel Lunch Box of 1700ml capacity. I am sharing my reviews on this product after using it for one week. I have been using it regularly for packing Sendhil & Raksha’s lunch. Food stayed warm for more than 4 hours If you pack them really hot. I have tried packing Idli & sambar, Ven pongal, Sambar rice, Veg fried rice, Kuzhambu, Kootu, Dal tadka with rice and Veg biryani. Everything stayed warm for more than 4 hours. More over its completely leak proof which is a big relief for me. This insulated lunch box is much much better when compared with my old M****n steel lunch box. Friends, If you are looking for a good Insulated lunch box, you can go for Homepuff’s product. This product would be ideal for gifting too. I have also shared all the PROS & CONS based on my opinion. Have a look at them.

Home Puff Double Wall Vacuum Insulated - Stainless Steel Lunch Box With 3 Leak Proof,1700 Ml - Grey

PROS & CONS:

1. Looks so good and professional.
2. Its containers are with top grade stainless steel interior (304-Grade Stainless Steel) and exterior with Double Walled Vacuum Insulation for temperature control and durability over time. High Quality Lid with Silicone lining for heat insulation, BPA-free, non-toxic.
3. Well Designed with 3 separate Leak proof food containers with silicone gasket rings to keep dry and wet food hot in the same. I have tried packing sambar, Dal tadka as well.
4. Easy and comfortable to handle with good grip. Easy to carry too.
5. Every HomePuff lunch box comes with bag which unzips into a tablemat. This bag is made up of specially coated aluminium material which repels water and food stains.
6. Quantity of food would be enough for one adult/ 2 children.
7. Food stays hot for 2 hours and becomes warm for more than 6 hours. Similarly cold foods remain cold for 2 to 3 hours.
8. Warranty Details : 12 MONTH WARRANTY UNDER MANUFACTURING DEFECTS ONLY. DOES NOT COVER PHYSICAL DAMAGE, LIQUID DAMAGE & BURNT DAMAGES.

CONS :

1. This product is a bit pricey.
2. Looks big in size.
3. It would be better if there is some partition in one of the containers. It helps to pack more dishes. 
4. Please do not expect the food to be to hot. It stays warm around 60 to 70c upto 5 hours.
    
   You can find this product in HOMEPUFF.COM website, Amazon and Flipkart. You must visit their website to see their wide range of kitchen gadgets.

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Instant Rabri Recipe In Microwave - Quick Rabdi Recipe With Milkmaid/Condensed milk

After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour.

But today I have used Paneer / Chena, Milk and condensed milk / milkmaid to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.

Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.

Cuisine: Indian

Category: Dessert recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 6 Minutes

Total time: 11 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled Milk - 2 cups ( Use Full cream milk) Grated paneer or fresh chena - 1 cup Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness) Cardamom powder - 1/2 tsp Kewra water or rose water - 2 drops Saffron strands - Few (optional) Chopped nuts  (Cashew, badam and pista) – 2 tbsp

HOW TO MAKE MICROWAVE, INSTANT RABRI WITH CONDENSED MILK

1. In a microwave safe bowl, take milk, condensed milk/milkmaid, grated paneer, cardamom powder and rose water.
2. Mix well and microwave in high power ( 800W) for 6 minutes.
3. Mix it once in the middle after 3 minutes.
4. After 6th minute, remove the bowl. Mix well.
5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.

METHOD - STEP BY STEP PICTURES

Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water. Mix well with a whisk or ladle. Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes. Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled. Enjoy !

Note

Add more condensed milk if you need more sweetness. Kewra water is optional. You can use rose water or saffron instead. Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.

Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !

 

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