My Favorite Mixed Lunch Platter
My Favorite Mixed Lunch Platter

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my favorite mixed lunch platter. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The "entree" is typically grilled teriyaki chicken, Kalua pork, or teriyaki beef. Sometimes you can find plate lunches with chicken katsu (a Japanese-style breaded chicken), shrimp, fish, or spam. Today, I would love to share this awesome savoury snack platter idea for your next get together with your friends. During the time I did catering for corporate clients, it became clear that loads of people enjoyed good old savoury snacks that reminds them of an original "tuisnywerheid" type vibe.

My Favorite Mixed Lunch Platter is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. My Favorite Mixed Lunch Platter is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have my favorite mixed lunch platter using 89 ingredients and 11 steps. Here is how you cook that.

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

Lunch in Hawaii is the ultimate meal. See more ideas about recipes, cooking recipes, lunch recipes. Fill out any blank space with toasted or caramelized nuts, dried fruit, olives, cubed cheese, sliced salamis and cured meats, pickles and. My favorites for a fruit and cheese platter are cashews, almonds, and macadamia nuts, although pistachios, hazelnuts, walnuts, and other mixed nuts are great choices as well.

Steps 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.

Fill out any blank space with toasted or caramelized nuts, dried fruit, olives, cubed cheese, sliced salamis and cured meats, pickles and. My favorites for a fruit and cheese platter are cashews, almonds, and macadamia nuts, although pistachios, hazelnuts, walnuts, and other mixed nuts are great choices as well. Olives & Pickles : Go to the deli section of your grocery store and you will usually find an area with olives to choose from. Order your favorite Jimmy John's sandwiches to cater your next business or special event! Made fresh to order on our fresh-baked bread, using hand-sliced meats and fresh veggies.

So that’s going to wrap this up with this exceptional food my favorite mixed lunch platter recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!