5 Dinner Ideas That Aren’t Dal-Sabzi

We curated 5 dinner ideas for you that your family is sure to love. Let’s turn those sulking faces into happy smiles.
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peanut butter noodles

No mama I don’t want dal-sabzi-roti for dinner!!!

How many of you have been on the receiving end of this conversation? I know I have heard it so many times.

That’s why we decided to help make your week easier. We picked 5 dinner ideas for you that are simple, fun to eat and are killer on taste.

Why do you want to waste your time looking for recipes & thinking of meal ideas that you can cook for your family? The KSP Meal Plan is your handy helper for times like this – week after week. We plan it all for you so that you don’t need to.

We have 30 meal ideas, a grocery list with seasonal food, exclusive recipes, tips and hacks delivered to your inbox every week. Excited to know more? Click on the link now!

Let’s start cooking!

Thai Peanut Noodles

Noodles may not seem healthy to you, but when you pair it with veggies that are packed with the B vitamins, magnesium, fibre and protein, they can pack quite a punch. These noodles are yummy and easy to put together

Image Source: https://www.sharmilacooksforkids.com

Ingredients for Sauce – Serves 4

  • 4 Tbsp Smooth Peanut Butter
  • 3 Tbsp Light Or 2 Tbsp Dark Soya Sauce
  • 3 Tbsp Thai Sweet Chilli Sauce
  • ½ Tsp Kashmiri Chilli Powder
  • 1 Tbsp Thai Fish Sauce Or Light Soya Sauce
  • 100 ml Water or Soup Stock

Ingredients for Noodles

  • 200g Noodles (Egg or Vegetarian)
  • 1 Tsp + 1½ Tbsp Groundnut Oil
  • 1 Small Onion or 5 Spring Onions, Sliced (Optional)
  • 1 Tsp Grated Ginger
  • 1 Tsp Crushed Garlic
  • 1 Cup Broccoli (In Small Florets) or Green Beans
  • 100g Mushroom, In Quarters
  • 6-8 Stalks of Baby Corn or 2 Carrots in long strips

For Garnishing

  • Dry Roasted Peanuts
  • Roughly Chopped Basil Leaves
  • Wedges of Lime

Method

  • To make the sauce, mix all the ingredients together and add the stock/water.
  • Bring 1 litre or more water to boil. Cook noodles as per directions (they take around 3 minutes to cook). When done, immediately drain and pour cold water over the noodles to stop the cooking process. Mix in 1 teaspoon of oil so that the noodles don’t stick.
  • In a kadhai or wok, stir-fry the onions, ginger and garlic in 2 tbsp groundnut oil.
  • Add the broccoli and baby corn/carrots and stir-fry on high heat, followed by the mushrooms. Continue to toss until the vegetables are cooked but crunchy.
  • Add the peanut sauce and mix well.
  • Mix in the noodles until the noodles are coated with the sauce and heated through.
  • Garnish with crushed peanuts, basil leaves and lime. Serve hot.

Pumpkin Pav Bhaji

So instead of using potatoes which make the base for Pav Bhaji, we’re going to use Pumpkin. Did you know that pumpkin is an excellent source of  Vitamin C, potassium and fibre? It’s also rich in Vitamin A which is essential for good eyesight.

Ingredients – Serves 4

  • 200g Pumpkin cubed and pressure cooked
  • 3 Tbsp Pav Bhaji Masala + a little more for sprinkling
  • 1/4 grated Cauliflower
  • 2 tsp grated Ginger
  • 2 tsp Garlic paste
  • 4 medium Tomatoes grated
  • 1 medium Capsicum finely chopped
  • 1/2 cup Peas
  • 1/2 cup finely chopped Carrots
  • 1/2 cup Tomato Puree
  • 1 Lemon Juice
  • Coriander leaves (dhania)
  • Butter as per requirement
  • Salt to taste

Method

  • Parboil the cauliflower, peas, carrots with some salt.
  • Mash up all the above along with the pumpkin with a masher.
  • In a kadai, add some butter and saute the onions ginger and garlic till translucent.
  • Add the capsicum and mix well.
  • Mix in the tomato puree and let it cook for a bit. Add 2-3 Tbsp of water.
  • Add the grated tomatoes to the above and cook them well.
  • Toss in the pav bhaji masala and add some water. It could get a little thick at this stage. Be careful with how much water you add to the mixture.
  • Add salt, lemon juice and a dollop of butter. Adjust the seasoning as per your taste.
  • Garnish with coriander leaves.
  • Slice the pav (bun) from the middle, smear some butter on it and put it on the non-stick tawa for that crispy taste!

Your pumpkin pav bhaji is ready to be served. I like adding some extra butter and lime to my bhaji and topping it with finely chopped onions.

Mexican Rice

Ingredients

  • 1 ½ cups Rice, washed, soaked for 15 minutes and drained
  • 2 Tbsp Olive Oil
  • 1.5 small Onions, diced
  • 4-5 Cloves Garlic, minced
  • 1 Tsp Cumin powder
  • 1 Tsp Red Chilli powder I used Degi Mirch powder
  • 1 Tsp Smoked paprika
  • 1 Cup Tomato puree I made my own using 3 large tomatoes
  • 2 Cups Vegetable stock /Chicken stock/ Plain Water
  • Salt to taste
  • 3/4 Cup Corn
  • 1 small Green Bell Pepper, diced
  • 3/4 Cup cooked Red Kidney Beans / Rajma
  • Fresh cilantro/ coriander and lemon wedges for serving

Method

  • Heat oil in a large pan. Add the diced onions and garlic. Sauté for 2-3 minutes.
  • Add the drained rice and stir it gently with the onions and garlic for a minute.
  • Stir in the salt, chilli powder, cumin powder and smoked paprika.
  • Now add the stock and tomato puree.
  • Mix in the vegetables and kidney beans.
  • Bring to a boil, then cover and lower the heat. cook for about 25 minutes or until the rice is cooked through.
  • Garnish with fresh cilantro/coriander leaves and lemon wedges. Serve warm with some guacamole and salsa or add it to your burritos

Note: For the stock, both vegetable and chicken stock are great – pick your preference. You can use water to make Mexican rice, but nothing beats stock. It’s the rich flavour of the chicken or vegetable that the rice absorbs as it cooks, which takes the dish from good to great.

Rajma Beetroot Burgers       

Image Source: https://demuths.co.uk

Ingredients

  • 1 Cup Rajma boiled
  • 1 Potato, boiled & mashed
  • ½ Beetroot, boiled & grated/mashed
  • 2 Onions, finely chopped
  • 7-8 Cloves Garlic, minced
  • 2 Tbsp Oregano
  • 2 Tbsp Basil
  • 3 Tbsp Breadcrumbs
  • 1 Tsp Chilli Flakes (optional)
  • Salt + Pepper
  • 1 Tbsp Olive Oil + some for grilling
  • 15 Mini Burger Buns
  • Onion Slices
  • Tomato Slices
  • ¼ Cup Feta Cheese
  • 2-3 Tbsp Dijon Mustard
  • Lettuce

Method

  • In 1 tbsp olive oil, sauté the onions and garlic until well cooked.
  • Add in the seasonings, sautéing for 2 more minutes.
  • Mix in the rajma, potato and beetroot. Combine well.
  • Mix in salt and pepper and stir.
  • Remove from heat and let cool.
  • Once cooled, mix in the breadcrumbs and scoop out small patties, the size of your mini burger bun.
  • Grill on a non-stick pan, brushed with some olive oil if required.
  • Cut the burger buns in half.
  • Grill on a non-stick pan with no oil. The bottom part of the bun can be grilled both sides. The top part of the bun can be grilled just on the flat side so as to keep the top rounded shape.
  • Spread feta cheese and Dijon mustard on opposite sides.
  • Layer with some lettuce, the patty, tomato and onions.
  • Secure the buns with a toothpick if required.
  • Serve immediately.

Paneer Kulcha – Makes 4-5 sandwiches

Ingredients

Kulcha

  • 250g Wholewheat/ All purpose flour You can use a mix of the 2 as well.
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 2 Tsp Dry Active Yeast + 1/4 cup slightly warm water.
  • ¼  Cup Vegetable Oil
  • ¾ Cup Water

Paneer Bhurji/Scrambled Paneer

  • 250g Paneer crumbled (you can use tofu if you want to make it vegan)
  • 1 Onion, medium diced
  • 2 Tomatoes diced
  • 1 Green Chilli (add more if you like)
  • ½ Tsp Turmeric
  • 1 Tsp Garam Masala
  • 1 Tsp Coriander Powder
  • 1 Tsp Cumin Seeds
  • 1 ½  Tsp Oil/Ghee
  • 1 Tbsp Fresh Coriander/ cilantro for garnish
  •  Salt to taste

Method

Kulcha

  • Preheat the oven to 200° C.
  • Dissolve the yeast and sugar in 1/4 cup water. Keep in a draught-free place till it gets frothy.
  • Now mix together the flour, salt, oil with the yeast mixture. Slowly add the water and knead it to make a soft, sticky dough.
  • Cut into equal-sized balls, oil your hands well and press down on each ball to flatten it into an oval or round shape, about 1/4″ in thickness. I don’t use a rolling pin as the dough is quite soft.
  • Carefully place each kulcha and place it carefully on a lightly greased baking tray. Cover and leave to proof for about 15-20 minutes in a draught-free place.
  • Bake for 9-12 minutes, depending on your oven. Your kulchas are now ready to eat!

Paneer Bhurji

  • Heat oil in a pan. Add cumin seeds. As soon as they splutter, add onions and green chilli. Let it cook for a few minutes to soften the vegetable.
  • Add the tomatoes, garam masala, coriander powder, turmeric and salt. Let it cook on medium heat till the tomatoes soften.
  • Now add the crumbled paneer. Cook on high heat for 5-6 minutes, stirring constantly till the paneer is nicely coated with all the masala.
  • Taste and adjust for seasoning. Add the coriander leaves and your bhurji is ready!

Assembly

  • Spread a layer of paneer bhurji on one kulcha. Cover with another kulcha to make a sandwich. Place on hot, greased griddle pan and toast till slightly browned and crisped on each side. Cut it into half and enjoy!

Note:

  • You can add a tablespoon or two of yoghurt or milk in the kulcha dough to make it softer. Adjust the quantity of water used accordingly.
  • While kulchas are usually made with all-purpose flour, you can easily substitute with wholewheat flour or a mix of the two as well.
  • Just so you know, you can make the same sandwich with keema ( minced meat/ chicken ) filling too. It’s absolutely amazing!
  • If you want to make this a completely vegan meal, you can use tofu instead of paneer.
  • Make a double batch and store the leftover kulchas, tightly wrapped in foil in the refrigerator or freezer.

We would love to know which ones you loved. Talk to us in the comments below. You can also share your family’s favourite dinner recipe with us. We would love to share it with everyone.

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