My Favorite Mixed Lunch Platter
My Favorite Mixed Lunch Platter

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, my favorite mixed lunch platter. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My Favorite Mixed Lunch Platter is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. My Favorite Mixed Lunch Platter is something which I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make My Favorite Mixed Lunch Platter:
  1. Prepare Palak Dal
  2. Get tuvar dal
  3. Get spinach, chopped
  4. Take oil
  5. Make ready onion
  6. Take curry leaves
  7. Get mustard seeds
  8. Prepare asafoetida (hing)
  9. Get salt
  10. Make ready turmeric powder
  11. Get red chilli powder
  12. Get tamarind paste
  13. Get garlic
  14. Prepare . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces
  15. Prepare oil
  16. Get mustard seeds
  17. Make ready asafoetida
  18. Prepare onion, chopped
  19. Prepare garlic cloves, chopped
  20. Prepare " ginger, chopped
  21. Get curry leaves
  22. Prepare dry red chilies
  23. Make ready coriander seeds
  24. Take cumin seeds
  25. Get sesame seeds
  26. Get salt
  27. Take turmeric powder
  28. Prepare lime juice
  29. Prepare coriander leaves, chopped
  30. Take . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes
  31. Take oil
  32. Take mustard seeds
  33. Get chana dal
  34. Prepare split urad dal
  35. Make ready asafoetida (opt)
  36. Prepare red chilies
  37. Get slit green chilies
  38. Get curry leaves
  39. Make ready salt
  40. Make ready fresh grated coconut
  41. Get coriander leaves, chopped
  42. Prepare . Chicken Sausage Curry - Chicken Sausage -
  43. Get chicken breast, ground to a smooth paste (makes 4-5 sausages)
  44. Get small onion, chopped finely
  45. Take ginger, grated
  46. Make ready garlic cloves, grated
  47. Take green chilies, chopped
  48. Prepare coriander leaves
  49. Get grated cheese
  50. Prepare salt
  51. Take turmeric powder
  52. Make ready garam masala powder
  53. Make ready lime juice
  54. Make ready oil
  55. Take Chicken Sausage Curry -
  56. Prepare onion, roughly chopped
  57. Prepare tomatoes, roughly chopped
  58. Prepare ginger
  59. Get garlic cloves
  60. Get green chilies
  61. Get cashew nuts, soaked for 15 minutes
  62. Make ready oil
  63. Prepare cumin seeds
  64. Prepare dry red chilies
  65. Get " cinnamon stick
  66. Take green cardamoms
  67. Make ready cloves
  68. Prepare asafoetida
  69. Get coriander powder
  70. Make ready cumin powder
  71. Prepare turmeric powder
  72. Get red chilli powder
  73. Take garam masala powder
  74. Prepare salt
  75. Make ready nutmeg powder
  76. Prepare kasuri methi, crushed
  77. Take cream
  78. Prepare coriander leaves, chopped
  79. Make ready ghee
  80. Take . Neem Begun - 2-3 long eggplants, diced
  81. Prepare neem leaves, washed & drained
  82. Make ready mustard oil
  83. Take kalonji (nigella seeds)
  84. Get dry red chilies, broken
  85. Take salt
  86. Get turmeric powder
  87. Get fresh chilies (opt)
  88. Get Rice - 1 cup rice
  89. Make ready sufficient water to boil
Steps to make My Favorite Mixed Lunch Platter:
  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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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 is going to wrap it up for this special food my favorite mixed lunch platter recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!