Simple Way to Make Award-winning My favourite Lunch Platter

My favourite Lunch Platter.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, my favourite lunch platter. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

My favourite Lunch Platter is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They're nice and they look wonderful. My favourite Lunch Platter is something that I've loved my whole life.

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

The ingredients needed to make My favourite Lunch Platter:

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

Steps 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's going to wrap this up with this exceptional food my favourite lunch platter recipe. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!