Hello everybody, welcome to our recipe page, looking for the perfect My Favorite Mixed Lunch Platter recipe? look no further! We provide you only the perfect My Favorite Mixed Lunch Platter recipe here. We also have wide variety of recipes to try.

My Favorite Mixed Lunch Platter
My Favorite Mixed Lunch Platter

Before you jump to My Favorite Mixed Lunch Platter recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Eating healthy foods can make all the difference in the way you feel. If we eat more healthy snacks and less of the bad ones we usually feel much better. A little bit of pizza doesn’t have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. Shopping for goodies can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. Chips and crackers produced from whole grains can be fantastic for quick snacks to eat on the go. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to my favorite mixed lunch platter recipe. To cook my favorite mixed lunch platter you need 89 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make My Favorite Mixed Lunch Platter:
  1. Get 1 Palak Dal
  2. Get 1 cup tuvar dal
  3. Provide 2 bunches spinach, chopped
  4. Get 2 tbsp oil
  5. Prepare 1 chopped onion
  6. Get 1 sprig curry leaves
  7. Prepare 1 tsp mustard seeds
  8. Provide 1/4 tsp asafoetida (hing)
  9. Take to taste salt
  10. You need 1/2 tsp turmeric powder
  11. You need 1 tsp red chilli powder
  12. Prepare 1 tsp tamarind paste
  13. You need 1 tbsp chopped garlic
  14. Provide 2 . Tindra Masala - 300 gms. Tindora, slit lengthwise into four pieces
  15. Prepare 2 tbsp oil
  16. Use 1 tsp mustard seeds
  17. Use 1/4 tsp asafoetida
  18. Provide 1 onion, chopped
  19. Provide 2-3 garlic cloves, chopped
  20. You need 1 " ginger, chopped
  21. Provide 1 sprig curry leaves
  22. Prepare 4-5 dry red chilies
  23. Get 1 tbsp coriander seeds
  24. Provide 1 tsp cumin seeds
  25. Use 1 tsp sesame seeds
  26. Get to taste salt
  27. Provide 1/2 tsp turmeric powder
  28. Provide 1 tsp lime juice
  29. Use 1 tbsp coriander leaves, chopped
  30. Take 3 . Beetroot Poriyal - 2 medium size beetroot, cut into small cubes
  31. Provide 2 tbsp oil
  32. Provide 1 tsp mustard seeds
  33. You need 1 tbsp chana dal
  34. You need 1 tsp split urad dal
  35. Take pinch asafoetida (opt)
  36. Provide 1-2 red chilies
  37. Use 2-3 slit green chilies
  38. Use 1-2 sprig curry leaves
  39. Provide to taste salt
  40. Provide 1/2 cup fresh grated coconut
  41. You need 2-3 tbsp coriander leaves, chopped
  42. Use 4 . Chicken Sausage Curry - Chicken Sausage -
  43. Take 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
  44. Take 1 small onion, chopped finely
  45. Take 1 tsp ginger, grated
  46. Use 2-3 garlic cloves, grated
  47. You need 1-2 green chilies, chopped
  48. You need 2 tbsp coriander leaves
  49. You need 2-3 tbsp grated cheese
  50. You need to taste salt
  51. Provide 1/4 tsp turmeric powder
  52. Prepare 1/2 tsp garam masala powder
  53. Provide 1 tsp lime juice
  54. Use 2-3 tbsp oil
  55. Provide Chicken Sausage Curry -
  56. Prepare 1 onion, roughly chopped
  57. Provide 2 tomatoes, roughly chopped
  58. Prepare 1 ginger
  59. Prepare 2-3 garlic cloves
  60. You need 2 green chilies
  61. Use 8-10 cashew nuts, soaked for 15 minutes
  62. Provide 3 tbsp. oil
  63. Use 1/2 tsp. cumin seeds
  64. Prepare 1-2 dry red chilies
  65. Prepare 1 " cinnamon stick
  66. Get 2 green cardamoms
  67. You need 3-4 cloves
  68. Get 1/4 tsp. asafoetida
  69. Use 1 tsp. coriander powder
  70. Prepare 1 tsp. cumin powder
  71. Prepare 1/2 tsp. turmeric powder
  72. Provide 1 tbsp. red chilli powder
  73. You need 1/2 tsp. garam masala powder
  74. Prepare to taste salt
  75. You need pinch nutmeg powder
  76. Provide 1 tsp. kasuri methi, crushed
  77. Provide 2-3 tbsp. cream
  78. Take 1 tbsp. coriander leaves, chopped
  79. Use 1 tsp. ghee
  80. You need 5 . Neem Begun - 2-3 long eggplants, diced
  81. You need handful neem leaves, washed & drained
  82. Provide 2 tbsp. mustard oil
  83. Provide 1 tsp. kalonji (nigella seeds)
  84. Take 1-2 dry red chilies, broken
  85. Use to taste salt
  86. Provide 1/4 tsp. turmeric powder
  87. Prepare 1-2 fresh chilies (opt)
  88. Use 6 Rice - 1 cup rice
  89. Use sufficient water to boil
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 also love to choose a different texture for each type of cheese I am placing on my cheese board. Below are my favorite ones: Aged: Gouda, Sharp Cheddar, Gruyere; Soft and creamy: Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella Place taller items, such as jars of jam, chutney, cornichons and breadsticks in the center of the platter. Artfully arrange the meats, cheeses, crackers, bread, grapes and mustard around the jars, grouping like items together. Serve with utensils, small plates, napkins and a good bottle of wine. Order your favorite Jimmy John's sandwiches to cater your next business or special event!

If you find this My Favorite Mixed Lunch Platter recipe valuable please share it to your close friends or family, thank you and good luck.