Recipe of Ultimate My favourite Lunch Platter

My favourite Lunch Platter.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, my favourite lunch platter. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

My favourite Lunch Platter is one of the most well liked of current trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions daily. My favourite Lunch Platter is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook 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. {Make ready of . Mulo Chechki - 2 radish, sliced.
2. {Prepare of mustard oil.
3. {Make ready of dry red chilli, broken into half.
4. {Get of panch phoron / kalonji (nigella seeds).
5. {Get of garlic cloves, chopped.
6. {Make ready of onion, chopped.
7. {Prepare of salt.
8. {Make ready of turmeric powder.
9. {Get of coriander leaves, chopped.
10. {Get of . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well.
11. {Prepare of mustard oil.
12. {Make ready of salt.
13. {Take of turmeric powder.
14. {Make ready of mustard seeds.
15. {Take of dry red chilli, broken into half.
16. {Make ready of green chilies, slit.
17. {Prepare 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. {Get of bori (vadi / dried lentil dumplings).
21. {Make ready of mustard oil.
22. {Get of " cinnamon stick.
23. {Get of green cardamoms.
24. {Get of cloves.
25. {Take of bay leaves.
26. {Make ready of cumin seeds.
27. {Take of ginger-garlic paste.
28. {Get of roasted cumin powder.
29. {Get of roasted coriander powder.
30. {Make ready of turmeric powder.
31. {Make ready of tomato paste.
32. {Make ready of garam masala powder.
33. {Prepare of salt.
34. {Make ready of fresh chilies, slit.
35. {Take of ghee.
36. {Take of coriander leaves to garnish.
37. {Make ready of . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil).
38. {Prepare of ginger, chopped.
39. {Make ready of whole dry red chillies.
40. {Get of green chilies, slit.
41. {Take of " cinnamon stick.
42. {Prepare of cardamoms.
43. {Make ready of cloves.
44. {Make ready of cumin seeds.
45. {Get of sliced coconut.
46. {Prepare of bay leaves.
47. {Get of turmeric powder.
48. {Take of ghee.
49. {Prepare of mustard oil.
50. {Get of salt.
51. {Make ready of sugar.
52. {Get of . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half.
53. {Get of salt.
54. {Make ready of turmeric powder.
55. {Prepare of red chilli powder.
56. {Get of mustard oil.
57. {Prepare of . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems.
58. {Make ready of mustard oil.
59. {Prepare of green chilies.
60. {Prepare of kalonji (nigella seeds).
61. {Get of asafoetida.
62. {Take of large onion, chopped.
63. {Make ready of garlic, chopped.
64. {Get of salt.
65. {Make ready of turmeric powder.
66. {Prepare of . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth.
67. {Take of saffron.
68. {Take of yellow food colour (opt).
69. {Take of gms. condensed milk.
70. {Take of cardamom powder.
71. {Get of chopped pista.
72. {Take of rose water.
73. {Get of . Rice - 1 cup rice.
74. {Make ready of 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. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!