Easiest Way to Make Delicious My Favorite Mixed Lunch Platter

My Favorite Mixed Lunch Platter. What's your favourite mixed fruits together?? Enjoy and THANK YOU for watching! xoxo Click. Street Food in Ghana - GIANT CHOP-BAR LUNCH and West African Food Tour in Accra!

Fruits are so Yummy and Healthy too! My favorite fruits are Watermelon, Mangosteen and Riped Mangoes :) What. Just planning, how I made Veg fried rice, veg hakka noodles, Spring rolls, chilli paneer, veg manchurian. wow. very nice. will try to do this lunch platter during holidays. You can have My Favorite Mixed Lunch Platter using 89 ingredients and 11 steps. Here is how you achieve that.

Ingredients of My Favorite Mixed Lunch Platter

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

Lunch - Mixed salad greens topped with chicken breast, ham, hard boiled egg, cheese and tomato. This Christmas ploughman's platter is essentially a cold selection of cheese, pickles, ham, boiled egg and crusty bread. Prep in advance for easy Christmas Day. A mix of jammy roasted cherry tomatoes and juicy fresh ones makes this guy one of my favorite One of our favorite salad recipes!

My Favorite Mixed Lunch Platter step by step

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..

This easy Greek salad recipe is a flavorful, refreshing side dish! On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions. A Ploughman s lunch mixed salad platter. Ploughman`s lunch on a white plate, close-up. Ploughman`s Lunch, English traditional food. heather's Review