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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:
- You need 1 Palak Dal
- Get 1 cup tuvar dal
- Take 2 bunches spinach, chopped
- Take 2 tbsp oil
- Use 1 chopped onion
- You need 1 sprig curry leaves
- Provide 1 tsp mustard seeds
- Get 1/4 tsp asafoetida (hing)
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Get 1 tsp red chilli powder
- You need 1 tsp tamarind paste
- Take 1 tbsp chopped garlic
- Take 2 . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces
- You need 2 tbsp oil
- Get 1 tsp mustard seeds
- Take 1/4 tsp asafoetida
- Provide 1 onion, chopped
- Take 2-3 garlic cloves, chopped
- You need 1 " ginger, chopped
- Provide 1 sprig curry leaves
- You need 4-5 dry red chilies
- Provide 1 tbsp coriander seeds
- Use 1 tsp cumin seeds
- You need 1 tsp sesame seeds
- You need to taste salt
- Provide 1/2 tsp turmeric powder
- Provide 1 tsp lime juice
- Prepare 1 tbsp coriander leaves, chopped
- Get 3 . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes
- You need 2 tbsp oil
- Use 1 tsp mustard seeds
- Take 1 tbsp chana dal
- Provide 1 tsp split urad dal
- Get pinch asafoetida (opt)
- Provide 1-2 red chilies
- Provide 2-3 slit green chilies
- Provide 1-2 sprig curry leaves
- Take to taste salt
- Provide 1/2 cup fresh grated coconut
- Use 2-3 tbsp coriander leaves, chopped
- Get 4 . Chicken Sausage Curry - Chicken Sausage -
- You need 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
- Prepare 1 small onion, chopped finely
- Get 1 tsp ginger, grated
- You need 2-3 garlic cloves, grated
- Take 1-2 green chilies, chopped
- You need 2 tbsp coriander leaves
- Prepare 2-3 tbsp grated cheese
- Provide to taste salt
- You need 1/4 tsp turmeric powder
- Get 1/2 tsp garam masala powder
- Prepare 1 tsp lime juice
- Provide 2-3 tbsp oil
- You need Chicken Sausage Curry -
- Get 1 onion, roughly chopped
- Get 2 tomatoes, roughly chopped
- Get 1 ginger
- Take 2-3 garlic cloves
- Take 2 green chilies
- Prepare 8-10 cashew nuts, soaked for 15 minutes
- Get 3 tbsp. oil
- Provide 1/2 tsp. cumin seeds
- You need 1-2 dry red chilies
- Prepare 1 " cinnamon stick
- Provide 2 green cardamoms
- Use 3-4 cloves
- Prepare 1/4 tsp. asafoetida
- You need 1 tsp. coriander powder
- Use 1 tsp. cumin powder
- Take 1/2 tsp. turmeric powder
- Prepare 1 tbsp. red chilli powder
- Prepare 1/2 tsp. garam masala powder
- Get to taste salt
- You need pinch nutmeg powder
- You need 1 tsp. kasuri methi, crushed
- Take 2-3 tbsp. cream
- Take 1 tbsp. coriander leaves, chopped
- Provide 1 tsp. ghee
- Use 5 . Neem Begun - 2-3 long eggplants, diced
- Take handful neem leaves, washed & drained
- Provide 2 tbsp. mustard oil
- Get 1 tsp. kalonji (nigella seeds)
- Take 1-2 dry red chilies, broken
- Provide to taste salt
- Get 1/4 tsp. turmeric powder
- Provide 1-2 fresh chilies (opt)
- Get 6 Rice - 1 cup rice
- Provide sufficient water to boil
Instructions 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.
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