My favourite Lunch Platter
My favourite Lunch Platter

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, my favourite lunch platter. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My favourite Lunch Platter is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. My favourite Lunch Platter is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

Because during the day my dad is at work and I can not eat breakfast and lunch with him. But at dinner while the family are at the desk and it is so enjoyable.. Form View Boxed Lunch Order Form View Party Platter Order Form View Product List View Gift Brochure View Donation Request Form View Gift Order Form. Interested in opening a My Favorite Muffin® store?

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.

Learn more about how My Favorite Muffin® is the right fit for you. For example, my favourite is the sandwich with a chicken cutlet. I also like sausage, pork, beef or turkey. Who among us does not like to have a good meal? Food is an essential part of our daily life.

So that’s going to wrap it up with this exceptional food my favourite lunch platter recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!