How are you currently as of this perfect period ?, I trust you’re effectively and generally content. through this web site I’ll introduce the recipe for cooking My Favorite Mixed Lunch Platter that is currently extremely popular with various groups, using a easy and fast method of making relatively, this My Favorite Mixed Lunch Platter food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

My Favorite Mixed Lunch Platter cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the My Favorite Mixed Lunch Platter dishes you make.

Alright, don’t linger, let’s task this my favorite mixed lunch platter menu with 89 materials which are undoubtedly easy to find, and we have to process them at the very least through 11 ways. You should commit a while on this, so the resulting food could be perfect.

Composition of My Favorite Mixed Lunch Platter:

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

My Favorite Mixed Lunch Platter start cooking:

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.

Alright, above possesses described briefly about causeing this to be my favorite mixed lunch platter recipe. at the very least it could be an illustration for you yourself to broaden your know-how inside the culinary world. if you want to save our site address in the browser, in order that at any best moment there’s a fresh food selection of meals, you may get the presented details. and in addition share the hyperlink with this website together with your friends and colleagues, thank you.