Easy Meal Ideas of My Favorite Mixed Lunch Platter

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Before you jump to My Favorite Mixed Lunch Platter recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about every article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly excellent advice. But sometimes the last thing you would like to do is put together a whole dinner for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? This may be possible because lots of the popular fast food places making the effort to make their menus healthy now. Here is the way to eat healthfully when you hit the drive through.

Select water, juice or perhaps milk as a drink. When you sip a big soft drink you are introducing a whole bunch of empty calories to your day. A solitary serving of soda is normally thought to be eight ounces. That helping typically is made up of at least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start at twenty ounces. Typically, though, they’re 30 ounces. Choosing a soda pop as your drink increases your calorie intake by thousands and adds way too much sugar to your diet. Water, fruit juice as well as milk, conversely, are far better choices.

Common logic tells us that one sure way to get healthy and shed pounds is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is not any reason you can’t visit your drive through once in a while. Every now and then, permitting someone else cook dinner is just the thing you need. When you want healthy menu items, you do not have to feel guilty about visiting the drive through.

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

The ingredients needed to prepare My Favorite Mixed Lunch Platter:

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

Instructions 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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