Recipe of Speedy My Favorite Mixed Lunch Platter

5 min read

My Favorite Mixed Lunch Platter. What's your favourite mixed fruits together?? Enjoy and THANK YOU for watching! xoxo Click. Mixed platter, a must-try when in cafe blanc#cafeblanckuwait Ploughman`s lunch on a wooden tray, flatlay Ploughman`s Lunch, English traditional food Apple, ham and cheese ploughman`s lunch on a.

Include some context in the title (including the name of the food, not just the type of meal e.g. lunch). All non-OC must credit the content creator in the title. Low effort titles will be removed.

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, my favorite mixed lunch platter. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

My Favorite Mixed Lunch Platter is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. My Favorite Mixed Lunch Platter is something which I’ve loved my entire life. They are nice and they look fantastic.

What's your favourite mixed fruits together?? Enjoy and THANK YOU for watching! xoxo Click. Mixed platter, a must-try when in cafe blanc#cafeblanckuwait Ploughman`s lunch on a wooden tray, flatlay Ploughman`s Lunch, English traditional food Apple, ham and cheese ploughman`s lunch on a.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:

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

Please try and describe what's in your photo the best you can (e.g. "Dim Sum Lunch" or "Antipasto with parma ham. See more ideas about food, food platters, appetizer recipes. Back to School Snacks ~ Granola and Trail Mix Stir in broth, lemon juice, lemon zest, and basil, and bring to a low 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..
  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..

My Favorite Meatball Soup provisioning stages for. Remove the stem ends of the shiitake mushrooms, and cut in a cross shape in the caps. Chicken Cutlet Parmigiana Lunch Platter (dairy cheese). Vegetarian veal like cutlet, smothered with tomato sauce and melted Muenster cheese over sauteed whole wheat spaghetti in sun dried tomato Honestly this is my favorite place. I really miss fried chicken turning vegetarian but this is just amazing.

So that is going to wrap it up with this exceptional food my favorite mixed lunch platter recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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