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Before you jump to Lunch platter veg recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is now a lot more popular than in the past and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Even though we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, most people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, merely making some small changes can positively affect daily eating habits.

One way to deal with this to start seeing some results is to understand that you do not need to alter everything straightaway or that you should entirely eliminate certain foods from your diet. Even more crucial than wholly changing your diet is just substituting healthy eating choices whenever you can. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

Therefore, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to lunch platter veg recipe. To make lunch platter veg you need 46 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Lunch platter veg:

1. Prepare For Drumstick fry–
2. You need 3 drumstick cut into 2 inches
3. You need 1/2 cup finely chopped onions
4. Use 1/4 cup finely chopped tomatoes
5. Get 1/2 tsp ginger garlic paste
6. You need 2 tsp chilli powder
7. Get 1 tsp coriander powder
8. Provide 1/2 tsp mustard seeds
9. Use 2 strands curry leaves
10. Use as per taste Salt
11. Provide as required Oil
12. You need 2 cups water
13. Get For Pepper potatoes–
14. Use 1 cup sliced potatoes
15. Get 1 tsp chilli powder
16. You need 1 tsp coriander powder
17. Get 1/2 tsp urad dal
18. Use 1 strand curry leaves
19. Use 1/4 tsp turmeric powder
20. Take 1 tsp salt
21. Provide 2 tsp oil
22. Provide 1 tsp mustard seeds
23. Get 1/8 tsp Fenugreek
24. Provide 1 tsp Pepper powder
25. You need Pinch asafoetida
26. Take 2 tbsp water
27. Use for Mango salad–
28. Provide 1 cup chopped mangoes
29. Use 1 pinch black salt
30. Get 1/4 tsp pepper powder
31. Take as required Squash dal–
32. Provide 1 cup squash
33. Take 1/2 cup boiled toor dal
34. Use 1 tsp chilli powder
35. Get 1 tsp coriander powder
36. You need 1/4 tsp mustard seeds
37. Take 1/8 tsp asafoetida
38. Provide 1 tsp salt
39. Get 2 cups water
40. Take 1/2 cup chopped onions
41. Get 1/2 cup tomatoes
42. Get 1 tbsp chopped cilantro
43. Take for Strawberry lassi–
44. Provide 1 cup thick yogurt
45. Provide 2 tbsp honey
46. You need 2 tbsp strawberry crush

Steps to make Lunch platter veg:

1. For drumstick fry, take a pan and add oil. Add mustard seeds and once crackles add curry leaves. Then add finely chopped onions, ginger garlic paste and tomatoes.
2. Once tomatoes turns mushy, add drumstick,salt and saute. Add chilli powder, turmeric powder, coriander powder and saute for few mins. Then add 2 cups of water and cook untill drumstick is soft. Once cooked turn off the flame and serve hot.
3. For pepper potatoes, add oil in a pan and add asafoetida, mustard seeds, Fenugreek, urad dal and curry leaves. Once it's roasted add potatoes and fry for 2 mins. Then add turmeric, chilli powder and saute until raw fragrance. Add water and cook closing lid. Finally, sprinkle pepper powder and serve hot.
4. For mango salad mix all the above ingredients and refrigerate for 15 mins and serve.
5. For dal, take a pan and add oil, add mustard seeds, curry leaves and squash. Saute for 2mins and add all the dry masala powder mentioned above including salt. Once the raw smell is no more add dal and enough water. Close the lid and cook untill the squash is completely cooked. Garish with coriander leaves and serve hot.
6. For strawberry lassi, add honey to curd and blend it smooth. Pour in a cup and refrigerate for 20mins. Before serving add strawberry crush and serve chilled.

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