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Healthy Lunch Platter

Jun-22-2018
Rekha Unni
30 minutes
Prep Time
80 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Fusion
  • Pan fry
  • Simmering
  • Blending
  • Baking
  • Sauteeing
  • Dessert
  • Salad
  • Main Dish
  • Soups
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. For Dessert: Honey Roasted Nuts
  2. 1 cup Nuts (Almonds, walnuts, cashews, peanuts etc)
  3. 1.5-2 tbsp slightly warm honey
  4. 1/2 tsp Salt
  5. For Cucumber Raita
  6. 1 cup chopped cucumber
  7. 1 cup curd
  8. Salt to taste
  9. 1/4 teaspoon pepper
  10. Half teaspoon roasted jeera powder
  11. 1 green chilli chopped
  12. 2 tbsp chopped coriander leaves
  13. 1 tsp chopped mint leaves
  14. For Creamy Mushroom soup
  15. 1 cup chopped mushroom
  16. 1 onion chopped
  17. half cup low fat cream
  18. 1 tbsp olive oil
  19. 1 tablespoon corn flour
  20. 1 bay leaf
  21. 1 tbsp dill
  22. 3 cups veg/Chicken stock
  23. Salt to taste
  24. 1 tsp pepper
  25. 1 tsp Rosemary
  26. For Ragi Roti-Main course
  27. 1 Cup Ragi Flour
  28. half cup boiling water
  29. Salt to taste
  30. 1 green chili finely chopped
  31. 1 inch ginger finely chopped
  32. 1 sprig curry leaves finely chopped
  33. 2 tbsp chopped coriander leaves
  34. One teaspoon jeera
  35. Oil to drizzle and grease
  36. For Mix veg Sabzi
  37. 1.5 cups chopped Veggies (carrots, peas, beans, capsicum etc)
  38. half teaspoon mustard seeds
  39. Half teaspoon jeera
  40. Pinch of hing
  41. 1 green chillies finely chopped
  42. 1 sprig curry leaves
  43. 2 tbsp olive oil
  44. Salt to taste
  45. 1/4 tsp Turmeric

Instructions

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

Reviews (1)  

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Payal Singh
Jun-24-2018
Payal Singh   Jun-24-2018

wow

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