Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, my favorite mixed lunch platter. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My Favorite Mixed Lunch Platter is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. My Favorite Mixed Lunch Platter is something that I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 1 Palak Dal
- Get 1 cup tuvar dal
- Get 2 bunches spinach, chopped
- Take 2 tbsp oil
- Get 1 chopped onion
- Take 1 sprig curry leaves
- Get 1 tsp mustard seeds
- Take 1/4 tsp asafoetida (hing)
- Make ready to taste salt
- Prepare 1/2 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Take 1 tsp tamarind paste
- Prepare 1 tbsp chopped garlic
- Make ready 2 . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces
- Make ready 2 tbsp oil
- Get 1 tsp mustard seeds
- Prepare 1/4 tsp asafoetida
- Make ready 1 onion, chopped
- Make ready 2-3 garlic cloves, chopped
- Make ready 1 " ginger, chopped
- Make ready 1 sprig curry leaves
- Make ready 4-5 dry red chilies
- Prepare 1 tbsp coriander seeds
- Make ready 1 tsp cumin seeds
- Get 1 tsp sesame seeds
- Take to taste salt
- Make ready 1/2 tsp turmeric powder
- Take 1 tsp lime juice
- Take 1 tbsp coriander leaves, chopped
- Take 3 . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes
- Make ready 2 tbsp oil
- Prepare 1 tsp mustard seeds
- Take 1 tbsp chana dal
- Make ready 1 tsp split urad dal
- Make ready pinch asafoetida (opt)
- Make ready 1-2 red chilies
- Take 2-3 slit green chilies
- Get 1-2 sprig curry leaves
- Get to taste salt
- Make ready 1/2 cup fresh grated coconut
- Get 2-3 tbsp coriander leaves, chopped
- Get 4 . Chicken Sausage Curry - Chicken Sausage -
- Take 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
- Prepare 1 small onion, chopped finely
- Take 1 tsp ginger, grated
- Prepare 2-3 garlic cloves, grated
- Make ready 1-2 green chilies, chopped
- Take 2 tbsp coriander leaves
- Prepare 2-3 tbsp grated cheese
- Make ready to taste salt
- Make ready 1/4 tsp turmeric powder
- Get 1/2 tsp garam masala powder
- Take 1 tsp lime juice
- Make ready 2-3 tbsp oil
- Prepare Chicken Sausage Curry -
- Prepare 1 onion, roughly chopped
- Make ready 2 tomatoes, roughly chopped
- Make ready 1 ginger
- Prepare 2-3 garlic cloves
- Take 2 green chilies
- Take 8-10 cashew nuts, soaked for 15 minutes
- Take 3 tbsp. oil
- Get 1/2 tsp. cumin seeds
- Take 1-2 dry red chilies
- Take 1 " cinnamon stick
- Prepare 2 green cardamoms
- Prepare 3-4 cloves
- Prepare 1/4 tsp. asafoetida
- Take 1 tsp. coriander powder
- Get 1 tsp. cumin powder
- Prepare 1/2 tsp. turmeric powder
- Prepare 1 tbsp. red chilli powder
- Prepare 1/2 tsp. garam masala powder
- Prepare to taste salt
- Get pinch nutmeg powder
- Prepare 1 tsp. kasuri methi, crushed
- Take 2-3 tbsp. cream
- Take 1 tbsp. coriander leaves, chopped
- Take 1 tsp. ghee
- Get 5 . Neem Begun - 2-3 long eggplants, diced
- Prepare handful neem leaves, washed & drained
- Prepare 2 tbsp. mustard oil
- Prepare 1 tsp. kalonji (nigella seeds)
- Take 1-2 dry red chilies, broken
- Prepare to taste salt
- Get 1/4 tsp. turmeric powder
- Get 1-2 fresh chilies (opt)
- Take 6 Rice - 1 cup rice
- 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:
- 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.
- 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.
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- 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.
- 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.
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- 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.
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- 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.
- 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.
- 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.
- 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.
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- 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.
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- 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 it up with this special food my favorite mixed lunch platter recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!