Easiest Way to Cook Delicious Main course platter

Main course platter. Newest Oldest Most Comments Most Views. Newest Oldest Most Comments Most Views. Know Your Noodle-How Not to Be an Impasta.

In the United States and Canada (except Quebec). Parsley, tomato and bulgar wheat salad. Lemon and pomegranate couscous. by Rachel Allen. You can cook Main course platter using 25 ingredients and 6 steps. Here is how you cook it.

Ingredients of Main course platter

1. You need 1 /12 cup of .Little millet.
2. Prepare 1cup of .Moog dal.
3. It's 2tsp of .jeera.
4. You need 25grams of .black pepper.
5. It's as required of .ghee.
6. Prepare 1/2 cup of .milk.
7. You need 7 of curry leaves.
8. You need 1/2 inch of .Ginger.
9. It's 1/2 tsp of .haldi.
10. It's 10.4 cup of water.
11. You need of Little millet in south it is called samai(pongal/khichidi).
12. Prepare 1 cup of Millets vadai:1.little millet.
13. You need 3tsp of .Rice powder.
14. It's 1/2 cup of .urad dal.
15. You need 1 cup of .sagu.
16. Prepare 2 of .green chilli.
17. It's 3 of .red chilli.
18. It's as per taste of .salt.
19. You need 8 of .curry leaves.
20. You need 250grams of .refined oil.
21. You need pinch of .hing few.
22. Prepare 2 of .Onion.
23. You need 3 tsp of .coconut.
24. Prepare as required of .ginger.
25. Prepare of Millet pongal and millet vada sambar andchutney.

This could be served as a main course, or it makes a wonderful Greek appetizer platter. Small touches really make this Greek party platter next-level. The fresh mint, a drizzle of olive oil, a squeeze. A wide variety of main course plate options are available to you, such as material.

Main course platter instructions

1. Take a pan fry little millet with 2tsp of ghee leave it in a tray. Same vessel dry roast Moog dal.combine two ingredients wash,it twice.take,a pressure cooker pour the ingredients and the water measurement should be 4cups because millets will absorb water to boil.after 3to 4whistle put off the pressure cooker and let them cool.take the same Kadai dry roast jerragotta black pepper gotta,into aroma smell don't turn into black...let them cool and hand grid the ma's ala one or two tukada..Again take.
2. The same Kadai pour some ghee 3to4tsp. Add your cashunut karipatha hing and last,add your jeera and pepper masala and,add milk let,them,cook and open your cooker and add your boiled millet Moog dal and,finish with salt and pouring ghee and flavour and taste additional,your wish add butter 25grams.cook for sometime,and serve to,guest,with hot millet pongal,sambar and chutney....
3. .
4. Millets vadaimethod:All the millets soak separately in water,for 3to4hours... Drain the water grind it without water your consistency should in,rava stage in between you can add,very little,water for roatation and adding green chilli red chilli salt hing rice powder 3tsp.adharak,karipatha..Take a Kadai pour your refined oil let,them heat,and control the gas position,in your palm add some water dipped make a round shape dough put a small hole in between and switch over to hot oil let them boil..
5. .
6. Turned to other side,make it finish with golden,brown let them cook inside also if you need you can,add drumstick leaves,it will give you good aroma and taste.....

The crudité platter is such a popular appetizer at any gathering, dinner party, or grilling event, but In northern China, the vegetable platter is one of the most popular items when you enjoy a rustic meal. Download Main course stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Find this Pin and more on Main courses by ckfocus. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions.