Step-by-Step Guide to Prepare Speedy My Favorite Mixed Lunch Platter

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The ingredients needed to make My Favorite Mixed Lunch Platter:

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

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.
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.

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