A well-balanced diet what we all need that includes all required nutrition in a single platter. Most of our regular calories come from grains, proteins, fruits or vegetables, nuts and fats. So, here is a simple recipe of a meal platter with minced meatball patty, sautéed vegetables covered in a sweet and tangy mushroom sauce enlivened by the taste of Balsamic vinegar. This savoury selection laced with the meatiness, juicy sweet corns and crunchy vegetables will give you a bursting of flavours in each forkful bite. The vegetarian may replace the meat with other alternatives such as beans, tofu, cottage cheese (paneer) or minced soy chunks and enjoy this lovely platter. Here you go!

Ingredients for Meatballs
Minced meat: 250 gm (Any meat of your choice)
Chopped onion: 1 cup
Chopped ginger: 1 tablespoon
Chopped garlic: 1 tablespoon
Chopped coriander: 2-3 tablespoons (including steams and roots)
One egg
Black pepper: 1 teaspoon
Salt: As per taste
Oil: For shallow frying 

Ingredients for Mushroom Sauce
Button mushrooms: 1 cup (chopped) 
Chicken stock: Half a cup
Balsamic vinegar: 2 tablespoons
Soy sauce: 2 tablespoons
Corn flour: 1 teaspoon
Salt and pepper: 1 pinch of each 

Ingredients for stir fry vegetables
Sweet corn kernels: 1 cup
Bell pepper: 1 (cut as per choice)
Broccoli: 1 (cut in small size, boil for 1 minute)
Dried oregano: 1 teaspoon
Dried parsley: 1 teaspoon
Black pepper: As per taste
Salt: As per taste 

Preparation: 45 minutes to an hour.

Step 1: Meatball patties- Add all ingredients for meatball into a bowl and mix it well by using your hand. Make medium-sized balls about 2 inches sized and press it gently to give a shape of a patty that will be easier for frying. Heat a pan and add oil for frying. Once the oil is hot enough add the meatballs one by one and fry in low flame for about 15-20 minutes. Keep turning the meatballs occasionally after every 2-3 minutes to fry all sides properly. Once done, take them out in a plate and keep aside.

Step 2: Mushroom sauce- In the same pan add one tablespoon of oil and add the mushrooms, add a pinch of salt and pepper, sauté the mushrooms for two minutes. Add the chicken stock, vinegar and soy sauce, stir for a minute. Meanwhile, mix one teaspoon of corn flour in a small bowl with 3-4 spoons of chicken stock. Break the lumps and add it into the pan to thicken the consistency of the sauce. Set the pan aside once the sauce is slightly thick.

Step 3: Vegetable stir fry- Heat a pan and add one tablespoon of oil. Once hot, add the vegetables, a pinch of salt, crush some black pepper over it, add the dried parsley and oregano and sauté it for 2-3 minutes in medium flame. Do not overcook the vegetables. Let it be crunchy and juicy.

Place the vegetables and meatball patties in a serving plate. Drizzle the mushroom sauce over it, toss some chopped coriander, scallions and roasted sesame seeds before serving.

Switch to cast iron for healthy cooking which also adds more nutrition and flavour to the dish. Check these out-