Steps to Prepare Ultimate My Favorite Mixed Lunch Platter

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, My Favorite Mixed Lunch Platter. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

My Favorite Mixed Lunch Platter Recipe. 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.

You can have My Favorite Mixed Lunch Platter using 89 ingredients and 11 steps. Here is how you cook that.

Ingredients of My Favorite Mixed Lunch Platter

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

Made fresh to order on our fresh-baked bread, using hand-sliced meats and fresh veggies.We'll feed as few or as many as ya need!Party Boxes, Box Lunches and Mini Jimmys® are totally customizable.Sunday CLOSED Place taller items, such as jars of jam, chutney, cornichons and breadsticks in the center of the platter.

My Favorite Mixed Lunch Platter instructions

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..

When setting my platter, I always go for odd numbers as I find that to be most visually appealing.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 Order your favorite Jimmy John's sandwiches to cater your next business or special event!

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.The Recipes: The Ultimate Mediterranean Appetizer Platter.What you will need: recipes for bacon wrapped dates and hummus can be found above.You will need a large wooden serving board & cheese knives.