Simple Way to Prepare Ultimate My Favorite Mixed Lunch Platter

My Favorite Mixed Lunch Platter.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my favorite mixed lunch platter. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

My Favorite Mixed Lunch Platter is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. My Favorite Mixed Lunch Platter is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have my favorite mixed lunch platter using 89 ingredients and 11 steps. Here is how you cook that.

Ingredients - My Favorite Mixed Lunch Platter:

1. You need 1 Palak Dal.
2. Give 1 cup - tuvar dal.
3. You need 2 bunches for spinach, chopped.
4. You need 2 tbsp of oil.
5. You need 1 chopped for onion.
6. Give 1 sprig for curry leaves.
7. Need 1 tsp for mustard seeds.
8. Require 1/4 tsp for asafoetida (hing).
9. Give to taste salt.
10. Provide 1/2 tsp for turmeric powder.
11. Give 1 tsp - red chilli powder.
12. Prepare 1 tsp for tamarind paste.
13. Require 1 tbsp chopped - garlic.
14. Need 2 - . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces.
15. Give 2 tbsp - oil.
16. Require 1 tsp for mustard seeds.
17. You need 1/4 tsp of asafoetida.
18. Provide 1 of onion, chopped.
19. Need 2-3 of garlic cloves, chopped.
20. Give 1 - " ginger, chopped.
21. Prepare 1 sprig for curry leaves.
22. Give 4-5 for dry red chilies.
23. Prepare 1 tbsp of coriander seeds.
24. You need 1 tsp - cumin seeds.
25. Give 1 tsp of sesame seeds.
26. Provide to taste salt.
27. Need 1/2 tsp for turmeric powder.
28. Provide 1 tsp lime juice.
29. Give 1 tbsp for coriander leaves, chopped.
30. Provide 3 of . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes.
31. Need 2 tbsp of oil.
32. Require 1 tsp for mustard seeds.
33. Provide 1 tbsp - chana dal.
34. Require 1 tsp split urad dal.
35. Require pinch asafoetida (opt).
36. Prepare 1-2 red chilies.
37. Need 2-3 slit green chilies.
38. Provide 1-2 sprig curry leaves.
39. You need to taste - salt.
40. Need 1/2 cup fresh grated coconut.
41. Provide 2-3 tbsp coriander leaves, chopped.
42. Need 4 for . Chicken Sausage Curry - Chicken Sausage -.
43. Need 1 - chicken breast, ground to a smooth paste (makes 4-5 sausages).
44. You need 1 of small onion, chopped finely.
45. Provide 1 tsp - ginger, grated.
46. Require 2-3 garlic cloves, grated.
47. You need 1-2 of green chilies, chopped.
48. You need 2 tbsp coriander leaves.
49. Provide 2-3 tbsp for grated cheese.
50. Give to taste - salt.
51. Prepare 1/4 tsp turmeric powder.
52. Give 1/2 tsp garam masala powder.
53. You need 1 tsp for lime juice.
54. Prepare 2-3 tbsp of oil.
55. You need Chicken Sausage Curry -.
56. Need 1 for onion, roughly chopped.
57. Provide 2 tomatoes, roughly chopped.
58. Provide 1 of ginger.
59. You need 2-3 of garlic cloves.
60. Require 2 - green chilies.
61. Provide 8-10 - cashew nuts, soaked for 15 minutes.
62. You need 3 tbsp. - oil.
63. Give 1/2 tsp. of cumin seeds.
64. Provide 1-2 dry red chilies.
65. You need 1 of " cinnamon stick.
66. Provide 2 green cardamoms.
67. Require 3-4 of cloves.
68. Prepare 1/4 tsp. for asafoetida.
69. Prepare 1 tsp. for coriander powder.
70. Need 1 tsp. of cumin powder.
71. Provide 1/2 tsp. of turmeric powder.
72. You need 1 tbsp. for red chilli powder.
73. Prepare 1/2 tsp. garam masala powder.
74. You need to taste - salt.
75. Give pinch nutmeg powder.
76. Provide 1 tsp. of kasuri methi, crushed.
77. Prepare 2-3 tbsp. of cream.
78. Give 1 tbsp. of coriander leaves, chopped.
79. Prepare 1 tsp. for ghee.
80. Prepare 5 . Neem Begun - 2-3 long eggplants, diced.
81. Provide handful of neem leaves, washed & drained.
82. Prepare 2 tbsp. mustard oil.
83. Require 1 tsp. - kalonji (nigella seeds).
84. Provide 1-2 dry red chilies, broken.
85. Provide to taste - salt.
86. Provide 1/4 tsp. turmeric powder.
87. Provide 1-2 fresh chilies (opt).
88. You need 6 of Rice - 1 cup rice.
89. Provide sufficient water to boil.

My Favorite Mixed Lunch Platter how to cook:

1. Palak Dal - Soak the dal for 30 minutes. Pressure cook along with the chopped spinach and 2 cups water for 3-4 whistles. When the steam is released, give it a whisk and keep aside. Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the asafoetida followed by the onion and curry leaves. Saute till light brown. Add the boiled dal, tamarind paste, salt, turmeric powder and sambar powder. Simmer on medium flame for 2-3 minutes..
2. Heat the remaining oil and fry the garlic till it changes colour. Switch off the flame and add the red chilli powder. Mix well and immediately pour this tempering over the cooked dal and serve..
3. 2. Tindora Masala - Pressure cook the Tindora for 3-4 whistles. Do not add any water to the tindora. Dry roast the coriander seeds, cumin seeds, red chilies and sesame seeds for a few seconds. Set aside to cool and then grind them to a coarse powder. Heat oil in a pan and temper with the mustard seeds and asafoetida. After it stops spluttering, add the onion, garlic, ginger and curry leaves. Saute till light brown..
4. Add the boiled tindora, salt and turmeric powder. Cook, covered for 4-5 minutes and stir at intervals. Now add the ground spice mix and mix well. Stir fry for a minute more. Switch off the flame. Add lime juice and coriander leaves and serve..
5. 3. Beetroot Poriyal - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chilli, asafoetida and curry leaves. Saute for a few seconds. Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed. Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve..
6. 4. Chicken Sausage Curry - (Chicken Sausage) - In a bowl, combine all the ingredients into a dough. Refrigerate for 25-30 minutes. Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough..
7. Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered, for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside..
8. Chicken Sausage Curry - Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chilli and asafoetida. Saute for a few seconds. Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame..
9. Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well. Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves. Give it a stir and transfer and serve..
10. 5. Neem Begun - Heat oil in a pan and temper with dry red chilies and kalonji. Saute for a few seconds. Add the eggplants and fry for 2 minutes. Add the neem leaves, salt and turmeric powder. Continue to fry on a medium flame for 4-5 minutes or till the eggplants turns soft. Serve with plain steamed rice and butter / ghee..
11. 6. Rice - Soak the rice for 30 minutes. Then wash and rinse well. Keep aside. Bring sufficient water to a boil Add the rice and cook till done. Drain the water and serve..

So that's going to wrap this up with this special food my favorite mixed lunch platter recipe. Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!