For pointed gourd (parval) subji...wash and peel the outer skin of pointed gourd with peeler..cut into half.. remove seed parts and chopped into long slices as shown.
In microwave..cook pointed gourd for 4 mins on 80(power level).. with 2-3 tbsp water...grate coconut,keep aside...keep all ingredients ready required for making the subji.
In non stick pan add, heat oil do tempering of mustard and cummin seeds,add turmeric powder. green chillies ginger paste...saute,add cooked pointed gourd..mix well.
Add grated coconut,salt,sugar.& milk...mix well.
Cook for 4-5 mins..till thick gravy is formed.Serve hot... garnishing with chopped fresh coriander leaves.
For gujarati dal..wash toor dal trice with water,add 200 ml water, pressure cook for 3 whistles.Cool the cooker for 15 mins before opening. Churn the cooked dal with Boss hand blender...In a vessel add/ heat ghee..do tempering of fenugreek seeds, mustard and cummin seeds,add chopped green chillies- ginger pieces,few curry leaves, turmeric powder and pinch of hing..add churned toor dal add red chilli powder,dhania- jeera powder, jaggery,salt, lemon juice.. simmer for 5 mins. Serve hot.
For phuklas roti.. prepare dough by mixing two flour,add oil and salt..mix add little- little water to bind into soft dough for roti.keep cover for half hour.Knead and make 5 portions from the dough.Take one portion..roll into 5-6 inches round roti with help for wheat flour (dusting).
Place on warm roti tawa..flip after 30 secs.let the inverted side(down)..get brown spots.(cooked.)...place the uncooked side of roti.. directly on high gas flame..the roti will puff up.Your phulka roti is ready..apply 1 tsp ghee..serve hot.. similarly prepare all phuklas. rotis.
For steam rice(2 serving)..wash 1/2 cup of rice trice with water, pressure cook with enough water and 1/2 tsp salt..for 3 whistles..(pressure cook in cooker vessel..)Serve hot.
For barley salad.. it's prepared from shared recipe on this app...For babycorn manchurian..refer to my recipe shared.For buttermilk..take 1/2 cup of curd..add salt to taste and 1 glass of water.. churn..serve / relish.
Serve/ relish veg lunch thali..total calories..is between 800/900 calories.
