Name: Healthy Lunch Platter recipe by Rekha Unni at BetterButter
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 3
Ingredients: For Dessert: Honey Roasted Nuts; 1 cup Nuts (Almonds, walnuts, cashews, peanuts etc); 1.5-2 tbsp slightly warm honey; 1/2 tsp Salt; For Cucumber Raita; 1 cup chopped cucumber; 1 cup curd; Salt to taste; 1/4 teaspoon pepper; Half teaspoon roasted jeera powder; 1 green chilli chopped; 2 tbsp chopped coriander leaves; 1 tsp chopped mint leaves; For Creamy Mushroom soup; 1 cup chopped mushroom; 1 onion chopped; half cup low fat cream; 1 tbsp olive oil; 1 tablespoon corn flour; 1 bay leaf; 1 tbsp dill; 3 cups veg/Chicken stock; Salt to taste; 1 tsp pepper; 1 tsp Rosemary; For Ragi Roti-Main course; 1 Cup Ragi Flour; half cup boiling water; Salt to taste; 1 green chili finely chopped

ABOUT Healthy Lunch Platter RECIPE

If you are weight and health conscious then this is definitely for you. This consists of First course- Creamy Mushroom Soup, Second course - Cucumber Raita, Ragi Roti, Mix Veg Sabzi with Honey Roasted Nuts as Dessert. Enjoy the lunch guilty free

Ingredients Serving: 3

For Dessert: Honey Roasted Nuts
1 cup Nuts (Almonds, walnuts, cashews, peanuts etc)
1.5-2 tbsp slightly warm honey
1/2 tsp Salt
For Cucumber Raita
1 cup chopped cucumber
1 cup curd
Salt to taste
1/4 teaspoon pepper
Half teaspoon roasted jeera powder
1 green chilli chopped
2 tbsp chopped coriander leaves
1 tsp chopped mint leaves
For Creamy Mushroom soup
1 cup chopped mushroom
1 onion chopped
half cup low fat cream
1 tbsp olive oil
1 tablespoon corn flour
1 bay leaf
1 tbsp dill
3 cups veg/Chicken stock
Salt to taste
1 tsp pepper
1 tsp Rosemary
For Ragi Roti-Main course
1 Cup Ragi Flour
half cup boiling water
Salt to taste
1 green chili finely chopped
1 inch ginger finely chopped
1 sprig curry leaves finely chopped
2 tbsp chopped coriander leaves
One teaspoon jeera
Oil to drizzle and grease
For Mix veg Sabzi
1.5 cups chopped Veggies (carrots, peas, beans, capsicum etc)
half teaspoon mustard seeds
Half teaspoon jeera
Pinch of hing
1 green chillies finely chopped
1 sprig curry leaves
2 tbsp olive oil
Salt to taste
1/4 tsp Turmeric

Instructions

IN A BOWL, ADD NUTS AND WARM HONEY. MIX WELL
ADD LITTLE SALT AND MIX
PLACE THE MIXTURE ON PREPARED BAKING TRAY AND SPREAD EVENLY
BAKE FOR 13-16 MINUTES IN PREHEATED OVEN AT 180
AFTER EVERY 4 MINUTES, STIR THE NUTS TO PREVENT BURNING
ALLOW TO COOL COMPLETELY, STORE IN AIRTIGHT CONTAINER. DESSERT IS READY
HEAT OLIVE OIL AND ADD CHOPPED ONION, SAUTE UNTIL TRANSLUCENT
ADD MUSHROOMS AND SAUTE FOR 3-4 MINUTES
SPRINKLE CORN FLOUR AND MIX WELL
ADD STOCK AND BRING TO BOIL
ADD ROSEMARY, DILL, BAY LEAF, SALT AND PEPPER. MIX WELL
REDUCE THE HEAT TO MEDIUM LOW AND COOK UNCOVERED FOR 45 MINUTES
TAKE OUT BAY LEAF AND ALLOW TO COOL
GRIND THE SOUP UNTIL CREAMY
TRANSFER THE SOUP TO THE PAN, ADD CREAM AND COOK FOR FEW MINUTES. GARNISH WITH PARSLEY BEFORE SERVIN
IN A BOWL MIX ALL INGREDIENTS WELL MENTIONED UNDER RAITA. REFRIGERATE UNTIL SERVING
HEAT OIL IN A PAN ADD SPLUTTER CUMIN SEEDS AND MUSTARD SEEDS
ADD CURRY LEAVES GREEN CHILLIES SPICE POWDERS AND MIX WELL
ADD VEGGIES AND STIR CONTINUOUSLY UNTIL IT IS DONE
ADD SALT MIX WELL COOK FOR A MINUTE SWITCH OFF
ADD ONIONS, CHILLIES, GINGER , CORIANDER CURRY LEAVES ,SALT AND CUMIN SEEDS IN A BOWL AND MIX WELL
ADD RAGI FLOUR AND MIX THOROUGHLY
ADD THE BOILING WATER TO THE FLOUR AND MIX WITH A SPOON
WHILE IT IS STILL HOT , KNEAD IT INTO A SOFT DOUGH
PLACE SMALL PORTION OF DOUGH ON GREASED FOIL. WITH WET PALMS SHAPE IT LIKE A ROTI
HEAT TAWA WITH LITTLE OIL
FLIP FOIL ON TAWA , AFTER A MINUTE GENTLY PEEL THE SHEET OFF
COOK ON BOTH SIDES UNTIL GOLDEN BROWN
PLACE CHOPPED VEGGIES OF YOUR CHOICE ON SERVING PLATE
SERVE HOT, ENJOY THE HEALTHY PLATTER

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