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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 {The Basics of Being Healthy. Getting A Healthy Eater

The majority of us have a fairly good idea of what healthy eating is: plenty of fruits and vegetables and not as much fat and glucose. But when it comes to children, knowing what’s healthy is only the start. And even if you shop’healthy' it does not imply that your kid will eat it.

There is hope. Kids need some additional encouragement and advice along with some of these strategies your child is guaranteed to eat healthy.

Be a gatekeeper.

It’s very likely the simplest way to get your children to eat healthy is to eliminate the less-healthy options. Take control on what foods and snack options are in your house. If a child is hungry they will eat it if there isn’t another alternative. Perhaps you have heard of a child starving to death as his parents would not feed him potato chips?

Maintain healthy meals in sight.

As for those less-than-good-for-you foods, keep them high cabinets and from your child’s reach. Organize your refrigerator and cabinets so that healthy foods are the primary foods you see. If you decide to have some unhealthy choices in the home keep them from sight and you and your children are going to be not as inclined to choose them as a option.

Make healthy meals convenient.

Wholesome foods, especially fruits and vegetables require little preparation which is very good for your’starving' child and you. Take a fruit basket in eye level in the counter at all times or have a container with carrots and celery sticks prepared to go from the refrigerator. You could be surprised at how a lot more fruits and vegetables your kid will eat simply by using them visible and easy to grab.

Make learning about food fun.

Taking some of the mystery from where foods come from may work wonders for some discerning eaters. Prepare family dishes together, have your kid mix the ingredients and serve the meals to the rest of the family. Plant a vegetable garden as a family project and set your child responsible for watering and picking the ripe vegetables. Children who are involved are more likely to be a willing player during the ingestion procedure.

Keep Your Eye on Portion sizes.

Parents frequently stress over how much their kids should be eating. Whether you’re attempting to acquire a discerning eater to have a bite of anything green or limit the quantity of dessert your sweet-toothed kid needs watching portions is essential. Knowing the size of a healthy part will give you some essential perspective. You are able to use the USDA’s Guidelines for Healthy Eating to learn about exactly what a healthy part is.

Set a healthy example.

Keep in mind that eating foods together isn’t only a terrific way to grab on your loved ones day it’s also the ideal time to role-model healthy eating habits. Kids learn by watching their parents…That’s food for thought!

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 cook it.

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

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