Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, My Favorite Mixed Lunch Platter. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

The Ingredients needed to make My Favorite Mixed Lunch Platter:

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

Step to make My Favorite Mixed Lunch Platter:

1. Palak Dal - Soak the dal for 30 minute Pressure cook along with the chopped spinach and 2 cups water for 3-4 whistle When the steam is released, give it a whisk and keep aside. Heat 1 tbsp. oil and temper with mustard seed After it stops spluttering, add the asafoetida followed by the onion and curry leave Saute till light brown. Add the boiled dal, tamarind paste, salt, turmeric powder and sambar powder. Simmer on medium flame for 2-3 minute
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 whistle Do not add any water to the tindora. Dry roast the coriander seeds, cumin seeds, red chilies and sesame seeds for a few second 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 leave Saute till light brown.
4. Add the boiled tindora, salt and turmeric powder. Cook, covered for 4-5 minutes and stir at interval 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 seed After it stops spluttering, add the chana dal, urad dal, green chilies, red chilli, asafoetida and curry leave Saute for a few second 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 leave 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 minute 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 minute 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 second 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 separate Add the cream and mix well. Add 1 cup water and the fried sausage Cover and cook for 3-4 minute Switch off the flame. Add the ghee and coriander leave 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 second Add the eggplants and fry for 2 minute 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 minute 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’s going to wrap it up with this special food My Favorite Mixed Lunch Platter. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!