Recipe of Super Quick Homemade My favourite Lunch Platter

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

My favourite Lunch Platter is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. My favourite Lunch Platter is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook my favourite lunch platter using 74 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make My favourite Lunch Platter:

1. Make ready 1 . Mulo Chechki - 2 radish, sliced
2. Prepare 2 tbsp. mustard oil
3. Get 1 dry red chilli, broken into half
4. Prepare 1 tsp. panch phoron / kalonji (nigella seeds)
5. Take 2-3 garlic cloves, chopped
6. Take 1 onion, chopped
7. Take to taste salt
8. Get 1/2 tsp. turmeric powder
9. Prepare 1/2 cup coriander leaves, chopped
10. Prepare 2 . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well
11. Make ready 2-3 tbsp. mustard oil
12. Make ready to taste salt
13. Get 1/2 tsp. turmeric powder
14. Get 1/2 tsp. mustard seeds
15. Make ready 1 dry red chilli, broken into half
16. Get 1-2 green chilies, slit
17. Take 1/2-1 tsp. tamarind paste mixed in 1 cup water
18. Take 3 . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick
19. Prepare 1 potato, cubed
20. Take 8-10 bori (vadi / dried lentil dumplings)
21. Get 3-4 tbsp. mustard oil
22. Prepare 1 " cinnamon stick
23. Make ready 2 green cardamoms
24. Make ready 4 cloves
25. Prepare 2 bay leaves
26. Take 1/2 tsp. cumin seeds
27. Get 1 tbsp. ginger-garlic paste
28. Prepare 1 tsp. roasted cumin powder
29. Make ready 1/2 tsp. roasted coriander powder
30. Take 1/2 tsp. turmeric powder
31. Get 1 tsp. tomato paste
32. Prepare 1/2 tsp. garam masala powder
33. Make ready to taste salt
34. Get 2 fresh chilies, slit
35. Get 1 tsp. ghee
36. Get coriander leaves to garnish
37. Take 4 . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil)
38. Make ready 1 tsp. ginger, chopped
39. Prepare 1-2 whole dry red chillies
40. Get 1-2 green chilies, slit
41. Get 1 " cinnamon stick
42. Prepare 2-3 cardamoms
43. Prepare 4-5 cloves
44. Take 1/2 tsp. cumin seeds
45. Take 3 tbsp. sliced coconut
46. Take 2 bay leaves
47. Prepare 1/2 tsp. turmeric powder
48. Get 1 tsp. ghee
49. Prepare 2 tbsp. mustard oil
50. Get to taste salt
51. Prepare 1/2 tsp. sugar
52. Take 5 . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half
53. Get to taste salt
54. Get 1/4 tsp. turmeric powder
55. Make ready 1/4 tsp. red chilli powder
56. Make ready 4-5 tbsp. mustard oil
57. Take 6 . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems
58. Take 2 tbsp. mustard oil
59. Get 1-2 green chilies
60. Prepare 1 tsp. kalonji (nigella seeds)
61. Take 1/4 tsp. asafoetida
62. Get 1 large onion, chopped
63. Prepare 1 tsp. garlic, chopped
64. Make ready to taste salt
65. Take 1/2 tsp. turmeric powder
66. Make ready 7 . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth
67. Take pinch saffron
68. Prepare 2 drops yellow food colour (opt)
69. Make ready 90-100 gms. condensed milk
70. Prepare 1/4 tsp. cardamom powder
71. Prepare 1 tbsp. chopped pista
72. Take 1 tsp. rose water
73. Get 8 . Rice - 1 cup rice
74. Get required quantity of water

Instructions to make My favourite Lunch Platter:

1. 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.
2. 2. 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.
3. 3. 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.
5. 4. 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.
7. 5. 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.
8. 6. 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.
9. 7. 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.
10. 8. 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. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!