My favourite Lunch Platter
My favourite Lunch Platter

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my favourite lunch platter. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My favourite Lunch Platter is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. My favourite Lunch Platter is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook my favourite lunch platter using 74 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make My favourite Lunch Platter:
  1. Prepare . Mulo Chechki - 2 radish, sliced
  2. Prepare mustard oil
  3. Prepare dry red chilli, broken into half
  4. Get panch phoron / kalonji (nigella seeds)
  5. Take garlic cloves, chopped
  6. Take onion, chopped
  7. Prepare salt
  8. Get turmeric powder
  9. Prepare coriander leaves, chopped
  10. Prepare . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well
  11. Prepare mustard oil
  12. Take salt
  13. Take turmeric powder
  14. Get mustard seeds
  15. Get dry red chilli, broken into half
  16. Take green chilies, slit
  17. Take tamarind paste mixed in 1 cup water
  18. Make ready . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick
  19. Make ready potato, cubed
  20. Prepare bori (vadi / dried lentil dumplings)
  21. Take mustard oil
  22. Get " cinnamon stick
  23. Get green cardamoms
  24. Take cloves
  25. Take bay leaves
  26. Take cumin seeds
  27. Make ready ginger-garlic paste
  28. Get roasted cumin powder
  29. Make ready roasted coriander powder
  30. Get turmeric powder
  31. Make ready tomato paste
  32. Get garam masala powder
  33. Make ready salt
  34. Make ready fresh chilies, slit
  35. Get ghee
  36. Make ready coriander leaves to garnish
  37. Get . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil)
  38. Take ginger, chopped
  39. Make ready whole dry red chillies
  40. Take green chilies, slit
  41. Prepare " cinnamon stick
  42. Take cardamoms
  43. Get cloves
  44. Get cumin seeds
  45. Make ready sliced coconut
  46. Take bay leaves
  47. Take turmeric powder
  48. Make ready ghee
  49. Take mustard oil
  50. Get salt
  51. Prepare sugar
  52. Prepare . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half
  53. Get salt
  54. Take turmeric powder
  55. Prepare red chilli powder
  56. Take mustard oil
  57. Get . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems
  58. Make ready mustard oil
  59. Make ready green chilies
  60. Prepare kalonji (nigella seeds)
  61. Make ready asafoetida
  62. Get large onion, chopped
  63. Get garlic, chopped
  64. Take salt
  65. Take turmeric powder
  66. Take . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth
  67. Get saffron
  68. Make ready yellow food colour (opt)
  69. Make ready gms. condensed milk
  70. Make ready cardamom powder
  71. Make ready chopped pista
  72. Get rose water
  73. Prepare . Rice - 1 cup rice
  74. Take required quantity of water
Instructions to make My favourite Lunch Platter:
    1. Mulo Chechki - Heat oil in a pan and temper with red chilli and panch phoron. After it stops spluttering, add the onion and garlic and saute till light brown. Add the chopped radish, salt and turmeric powder and fry on a low flame till cooked and dry. When done, add the coriander leaves and serve.
    1. Puthi Macher Tok - Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Drain and keep aside. Heat the remaining oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish. Simmer on a medium flame till the gravy is slightly reduced. Switch off the flame and serve.
    1. Potoler Torkari - Heat 2 tbsp. oil and fry the bori till golden brown. Drain and keep aside. In the same oil fry the parwals till light brown. Keep aside. - Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Add the potatoes and fry till light brown. Add the ginger-garlic paste, all the dry spices and tomato paste mixed with 1/4 cup water.
  4. Saute till the oil separates. Add the fried parwals, fried bori, slit chilies, salt to taste and 2 cups water. Cover and simmer on a medium flame till the gravy thickens and the parwals turns soft. Add ghee, mix well and serve.
    1. Cholar Dal - Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and saute the coconut slices till light brown. Drain and jeep aside. Temper the same oil with bay leaves, dry red chillies, cinnamon, cardamoms, cloves and cumin seeds. After they stops spluttering, add the ginger and saute for a few seconds.
  6. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder. Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.
    1. Potol Bhaja - Marinate the parwals with salt, turmeric powder and red chilli powder for 5-10 minutes. Heat oil in a pan and shallow fry them till light golden brown in colour. Drain on a kitchen towel and serve along with rice and dal.
    1. Mulo Shaag - Wash the greens very well. Drain and keep aside. Heat oil in a pan and temper with kalonji and green chilies. Add the onion and garlic. Saute till light brown. Add the chopped greens, salt and turmeric powder. Mix everything well and cook, covered on a medium flame. Stir at intervals and cook till dry. Serve with hot steamed rice.
    1. Chanar Pudding - In a bowl, mix together all the ingredients. - Transfer to a greased steel container with a lid and steam for 12-15 minutes. Demould when it cools down and serve.
    1. Rice - Soak the rice for 30 minutes. Rinse and keep aside. Bring enough water to a boil. Add the rice and cook on a medium flame till done. Drain and serve.

So that is going to wrap this up for this special food my favourite lunch platter recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!