Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, my favorite mixed lunch platter. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
My favorite, however, is when we would get together with our local friends and they would dish up a homemade plate lunch. What is in a Plate Lunch? For the roast beef sandwiches, butter the bread and spread a layer of horseradish on each slice.
My Favorite Mixed Lunch Platter is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. My Favorite Mixed Lunch Platter is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook my favorite mixed lunch platter using 89 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make My Favorite Mixed Lunch Platter:
- Take 1 Palak Dal
- Take 1 cup tuvar dal
- Get 2 bunches spinach, chopped
- Get 2 tbsp oil
- Take 1 chopped onion
- Make ready 1 sprig curry leaves
- Make ready 1 tsp mustard seeds
- Take 1/4 tsp asafoetida (hing)
- Get to taste salt
- Prepare 1/2 tsp turmeric powder
- Get 1 tsp red chilli powder
- Make ready 1 tsp tamarind paste
- Prepare 1 tbsp chopped garlic
- Take 2 . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces
- Take 2 tbsp oil
- Take 1 tsp mustard seeds
- Take 1/4 tsp asafoetida
- Take 1 onion, chopped
- Take 2-3 garlic cloves, chopped
- Get 1 " ginger, chopped
- Make ready 1 sprig curry leaves
- Take 4-5 dry red chilies
- Get 1 tbsp coriander seeds
- Get 1 tsp cumin seeds
- Take 1 tsp sesame seeds
- Prepare to taste salt
- Make ready 1/2 tsp turmeric powder
- Prepare 1 tsp lime juice
- Take 1 tbsp coriander leaves, chopped
- Take 3 . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes
- Prepare 2 tbsp oil
- Make ready 1 tsp mustard seeds
- Make ready 1 tbsp chana dal
- Prepare 1 tsp split urad dal
- Prepare pinch asafoetida (opt)
- Prepare 1-2 red chilies
- Make ready 2-3 slit green chilies
- Get 1-2 sprig curry leaves
- Prepare to taste salt
- Make ready 1/2 cup fresh grated coconut
- Prepare 2-3 tbsp coriander leaves, chopped
- Make ready 4 . Chicken Sausage Curry - Chicken Sausage -
- Make ready 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
- Prepare 1 small onion, chopped finely
- Get 1 tsp ginger, grated
- Get 2-3 garlic cloves, grated
- Take 1-2 green chilies, chopped
- Take 2 tbsp coriander leaves
- Take 2-3 tbsp grated cheese
- Make ready to taste salt
- Take 1/4 tsp turmeric powder
- Prepare 1/2 tsp garam masala powder
- Get 1 tsp lime juice
- Prepare 2-3 tbsp oil
- Make ready Chicken Sausage Curry -
- Prepare 1 onion, roughly chopped
- Make ready 2 tomatoes, roughly chopped
- Prepare 1 ginger
- Prepare 2-3 garlic cloves
- Make ready 2 green chilies
- Take 8-10 cashew nuts, soaked for 15 minutes
- Take 3 tbsp. oil
- Make ready 1/2 tsp. cumin seeds
- Prepare 1-2 dry red chilies
- Take 1 " cinnamon stick
- Make ready 2 green cardamoms
- Take 3-4 cloves
- Get 1/4 tsp. asafoetida
- Prepare 1 tsp. coriander powder
- Prepare 1 tsp. cumin powder
- Take 1/2 tsp. turmeric powder
- Take 1 tbsp. red chilli powder
- Prepare 1/2 tsp. garam masala powder
- Make ready to taste salt
- Get pinch nutmeg powder
- Make ready 1 tsp. kasuri methi, crushed
- Make ready 2-3 tbsp. cream
- Take 1 tbsp. coriander leaves, chopped
- Take 1 tsp. ghee
- Make ready 5 . Neem Begun - 2-3 long eggplants, diced
- Prepare handful neem leaves, washed & drained
- Make ready 2 tbsp. mustard oil
- Make ready 1 tsp. kalonji (nigella seeds)
- Take 1-2 dry red chilies, broken
- Prepare to taste salt
- Prepare 1/4 tsp. turmeric powder
- Prepare 1-2 fresh chilies (opt)
- Prepare 6 Rice - 1 cup rice
- Take sufficient water to boil
Standard plate lunches consist of two scoops of white rice, macaroni salad, and an entr??e. A plate lunch with more than one entr??e is. I remember my mom ordering the mix grill platter and sharing it with me since I was too young to have one by myself. My free-spirited soul that likes choices, even as a kid, was delighted with the dish.
Steps to make My Favorite Mixed Lunch Platter:
- 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.
- 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.
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- 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.
- 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.
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- 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.
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- 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.
- 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.
- 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.
- 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.
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- 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.
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- 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.
Chicken, spareribs, chorizo, I got to taste them all. While I rarely order a Mix Grill Platter nowadays. I still love the idea of it. These delicious lunch recipes make it easy to eat healthfully and in line with the USDA's MyPlate Guidelines. These healthy recipes meet the MyPlate guidelines for calories, portion size, sodium, saturated fat and added sugars.
So that is going to wrap it up with this special food my favorite mixed lunch platter recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!