Recipe of Favorite My favourite Lunch Platter

My favourite Lunch Platter.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, my favourite lunch platter. It is 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 favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. My favourite Lunch Platter is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. {Get 1 of . Mulo Chechki - 2 radish, sliced.
2. {Take 2 tbsp. of mustard oil.
3. {Get 1 of dry red chilli, broken into half.
4. {Get 1 tsp. of panch phoron / kalonji (nigella seeds).
5. {Prepare 2-3 of garlic cloves, chopped.
6. {Take 1 of onion, chopped.
7. {Prepare to taste of salt.
8. {Make ready 1/2 tsp. of turmeric powder.
9. {Prepare 1/2 cup of coriander leaves, chopped.
10. {Prepare 2 of . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well.
11. {Make ready 2-3 tbsp. of mustard oil.
12. {Make ready to taste of salt.
13. {Prepare 1/2 tsp. of turmeric powder.
14. {Get 1/2 tsp. of mustard seeds.
15. {Make ready 1 of dry red chilli, broken into half.
16. {Get 1-2 of green chilies, slit.
17. {Take 1/2-1 tsp. of tamarind paste mixed in 1 cup water.
18. {Make ready 3 of . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick.
19. {Make ready 1 of potato, cubed.
20. {Get 8-10 of bori (vadi / dried lentil dumplings).
21. {Prepare 3-4 tbsp. of mustard oil.
22. {Get 1 of " cinnamon stick.
23. {Take 2 of green cardamoms.
24. {Get 4 of cloves.
25. {Prepare 2 of bay leaves.
26. {Prepare 1/2 tsp. of cumin seeds.
27. {Take 1 tbsp. of ginger-garlic paste.
28. {Make ready 1 tsp. of roasted cumin powder.
29. {Get 1/2 tsp. of roasted coriander powder.
30. {Get 1/2 tsp. of turmeric powder.
31. {Get 1 tsp. of tomato paste.
32. {Get 1/2 tsp. of garam masala powder.
33. {Make ready to taste of salt.
34. {Make ready 2 of fresh chilies, slit.
35. {Take 1 tsp. of ghee.
36. {Get of coriander leaves to garnish.
37. {Take 4 of . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil).
38. {Take 1 tsp. of ginger, chopped.
39. {Get 1-2 of whole dry red chillies.
40. {Get 1-2 of green chilies, slit.
41. {Make ready 1 of " cinnamon stick.
42. {Take 2-3 of cardamoms.
43. {Take 4-5 of cloves.
44. {Get 1/2 tsp. of cumin seeds.
45. {Get 3 tbsp. of sliced coconut.
46. {Make ready 2 of bay leaves.
47. {Make ready 1/2 tsp. of turmeric powder.
48. {Make ready 1 tsp. of ghee.
49. {Get 2 tbsp. of mustard oil.
50. {Prepare to taste of salt.
51. {Make ready 1/2 tsp. of sugar.
52. {Make ready 5 of . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half.
53. {Take to taste of salt.
54. {Get 1/4 tsp. of turmeric powder.
55. {Take 1/4 tsp. of red chilli powder.
56. {Get 4-5 tbsp. of mustard oil.
57. {Prepare 6 of . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems.
58. {Get 2 tbsp. of mustard oil.
59. {Prepare 1-2 of green chilies.
60. {Prepare 1 tsp. of kalonji (nigella seeds).
61. {Get 1/4 tsp. of asafoetida.
62. {Make ready 1 of large onion, chopped.
63. {Get 1 tsp. of garlic, chopped.
64. {Get to taste of salt.
65. {Prepare 1/2 tsp. of turmeric powder.
66. {Get 7 of . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth.
67. {Get pinch of saffron.
68. {Prepare 2 drops of yellow food colour (opt).
69. {Make ready 90-100 of gms. condensed milk.
70. {Take 1/4 tsp. of cardamom powder.
71. {Prepare 1 tbsp. of chopped pista.
72. {Get 1 tsp. of rose water.
73. {Take 8 of . Rice - 1 cup rice.
74. {Take 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 it up for this special food my favourite lunch platter recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!