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Before you jump to Lunch platter recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.
On TV as well as in magazines everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? You may know individuals that live by this and also request that their children live by this principle as well. This thought is known all over the world and people just take it as fact without knowing if this is really true. You will be happy to know that we have carried out a little research, and we are going to tell you why this is regarded as a miracle fruit.
More than likely you have heard of Cornell University, well they did their own study on how apples can benefit a persons brain. This research revealed that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. And due to this you will see that apples can actually help people prevent the symptoms of Alzheimer’s.
I am hoping I have revealed some good information that revealed why apples are so good for you. Something you should understand is that we only mentioned some of the benefits of eating apples. Should you look and ask around, you’ll come to see that the benefits can seem to be limitless. I am hoping that the the very next time you go to the grocery store you find yourself getting plenty of apples. You will find that your overall health may significantly be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to lunch platter recipe. You can have lunch platter using 37 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Lunch platter:
- Take Black Chana rassa
- Take 1/2 cup Dried Black Chickpeas
- You need 3 tbsp Oil
- Take 1/4 tsp Hing
- Use 1 tsp Zeera
- You need 1/4 tsp Methi seeds Crushed
- Prepare 1/2 cup Onion Chopped
- Use 2 Green chilli Slit into half
- Take 1/2 cup Tomato Grated
- Use 1 tsp Coriander powder
- Prepare 1/2 tsp Turmeric powder
- You need 1 tsp Red chilli powder
- You need 1/2 tsp Garam Masala powder
- Use 1/2 cup Curd
- Provide 2 tbsp Fresh coriander Chopped
- Use 1 cup Palak poori pureed spinach (Washed, rinsed and pureed spinach)
- Provide 1.5 cup whole wheat flour
- You need to taste Salt
- Take 2 pinches ajwain
- Get 2 tbsp oil for kneading
- Use as needed Oil for frying
- Provide Lahsoon ki kali ki sabzi
- Provide 1/2 cup garlic cloves
- You need 1 onion chopped
- Get 1 tomato- chopped or pureed
- Use 1 tbsp tamarind paste
- Use 1/4 tsp urad daal
- Prepare 1/4 tsp mustard seeds
- Get 1/2 tsp turmeric powder
- You need 1 tsp coriander powder
- You need 1/2 tsp red chilli powder
- Use to taste Sali
- You need 2 green chilies
- Prepare 5-6 curry leaves (optional)
- Use 1/4 tsp cumin and fenugreek powder
- Get 1 tsp jaggery
- Take 1/4 tsp garam masala powder
Instructions to make Lunch platter:
- Wash the chana and soak them in water for 5-6 hours. - Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt. - Pressure cook until they are cooked.
- Heat oil in a pan. - Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds. - Add onion and green chilli and all the Masalas and fry until golden brown.
- Add curd and tomato and cook for 2-3 minutes or until oil starts to separate from the sides. - Add boiled Chana (without the water)
- Let the Masalas get coated nicely over Chana so cook for 10-12 minutes - Add the reserved Chana water - Add more water if required to adjust the consistency.
- One can put them back in the pressure cooker and cook fr 2-3 whistles more so that everything gets blended well. - Garnish with fresh coriander. - Serve hot.
- Lahsun ki kali ki sabzi - - Take a pan - Add oil and mustard seeds - Let them crackle - Then add urad daal - Let it be brown nicely
- Add garlic cloves(whole) - Sauté for sometime - Add chopped onions- let them be pink slightly
- Add curry leaves and green chilies whole or chopped - Sauté for 2 minutes
- Now add all the Masalas and stir - Add chopped or puréed tomato - Add tamarind pulp and little water - Cover the lid and let it cook - Add jaggery - Once melted curry is ready
- For Palak Poori - Oil for frying - Water Fr kneading the dough - Method - Take all the ingredients in a bowl but add water gradually to knead a tight dough
- Take oil in a wok and heat it up - - Pinch the dough and make small balls - Roll them out and fry in hot oil - Take out when crispy from both the sides.
- Enjoy hot platter
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