My Favorite Mixed Lunch Platter
My Favorite Mixed Lunch Platter

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my favorite mixed lunch platter. One of my favorites food recipes. 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 favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. My Favorite Mixed Lunch Platter is something that I’ve loved my whole life. They are fine and they look wonderful.

Sometimes people can get confused between a plate lunch and a mixed plate. The only difference is that with a mixed plate you have more than one "entree" dish. A typical plate lunch only has one big serving of one thing (like JUST teriyaki chicken or JUST Kalua pork etc.) Today, I would love to share this awesome savoury snack platter idea for your next get together with your friends.

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

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

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. Veggie trays & Fruit Trays Gone WILD! This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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.

I included both a meat & cheese charcuterie board and a vegan charcuterie board that are perfect for entertaining all of your guests. Check out my favorite snacks to add, plus some helpful tips when choosing yours. I also added my favorite serving tools + props so that you'll be a charcuterie artist in no time. Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called "Paisas" and the area where I was born and raised. Bandeja paisa is something I've eaten all of my life and if I have to choose my last meal on this earth, this is the one.

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