Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, my favourite lunch platter. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
My favourite Lunch Platter is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. My favourite Lunch Platter is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have my favourite lunch platter using 74 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make My favourite Lunch Platter:
- Take 1 . Mulo Chechki - 2 radish, sliced
- Get 2 tbsp. mustard oil
- Take 1 dry red chilli, broken into half
- Take 1 tsp. panch phoron / kalonji (nigella seeds)
- Get 2-3 garlic cloves, chopped
- Get 1 onion, chopped
- Prepare to taste salt
- Prepare 1/2 tsp. turmeric powder
- Prepare 1/2 cup coriander leaves, chopped
- Prepare 2 . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well
- Make ready 2-3 tbsp. mustard oil
- Make ready to taste salt
- Get 1/2 tsp. turmeric powder
- Prepare 1/2 tsp. mustard seeds
- Make ready 1 dry red chilli, broken into half
- Get 1-2 green chilies, slit
- Make ready 1/2-1 tsp. tamarind paste mixed in 1 cup water
- Prepare 3 . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick
- Make ready 1 potato, cubed
- Get 8-10 bori (vadi / dried lentil dumplings)
- Get 3-4 tbsp. mustard oil
- Make ready 1 " cinnamon stick
- Make ready 2 green cardamoms
- Make ready 4 cloves
- Get 2 bay leaves
- Get 1/2 tsp. cumin seeds
- Make ready 1 tbsp. ginger-garlic paste
- Prepare 1 tsp. roasted cumin powder
- Take 1/2 tsp. roasted coriander powder
- Make ready 1/2 tsp. turmeric powder
- Get 1 tsp. tomato paste
- Get 1/2 tsp. garam masala powder
- Take to taste salt
- Make ready 2 fresh chilies, slit
- Prepare 1 tsp. ghee
- Prepare coriander leaves to garnish
- Make ready 4 . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil)
- Make ready 1 tsp. ginger, chopped
- Make ready 1-2 whole dry red chillies
- Make ready 1-2 green chilies, slit
- Prepare 1 " cinnamon stick
- Make ready 2-3 cardamoms
- Take 4-5 cloves
- Get 1/2 tsp. cumin seeds
- Take 3 tbsp. sliced coconut
- Make ready 2 bay leaves
- Take 1/2 tsp. turmeric powder
- Get 1 tsp. ghee
- Take 2 tbsp. mustard oil
- Make ready to taste salt
- Get 1/2 tsp. sugar
- Make ready 5 . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half
- Prepare to taste salt
- Get 1/4 tsp. turmeric powder
- Make ready 1/4 tsp. red chilli powder
- Make ready 4-5 tbsp. mustard oil
- Make ready 6 . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems
- Get 2 tbsp. mustard oil
- Take 1-2 green chilies
- Make ready 1 tsp. kalonji (nigella seeds)
- Take 1/4 tsp. asafoetida
- Get 1 large onion, chopped
- Get 1 tsp. garlic, chopped
- Take to taste salt
- Make ready 1/2 tsp. turmeric powder
- Make ready 7 . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth
- Get pinch saffron
- Make ready 2 drops yellow food colour (opt)
- Prepare 90-100 gms. condensed milk
- Prepare 1/4 tsp. cardamom powder
- Get 1 tbsp. chopped pista
- Prepare 1 tsp. rose water
- Get 8 . Rice - 1 cup rice
- Prepare required quantity of water
Steps to make My favourite Lunch Platter:
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- 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.
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- 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.
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- 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.
- 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.
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- 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.
- 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.
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- 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.
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- 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.
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- 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.
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- 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 it up with this special food my favourite lunch platter recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!