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My Favorite Mixed Lunch Platter
My Favorite Mixed Lunch Platter

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We hope you got benefit from reading it, now let’s go back to my favorite mixed lunch platter recipe. You can have my favorite mixed lunch platter using 89 ingredients and 11 steps. Here is how you do that.

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

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