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My favourite Lunch Platter
My favourite Lunch Platter

Before you jump to My favourite Lunch Platter recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit As Well As Healthy.

The one thing that some of you may already recognize is that by consuming the right foods can have a huge effect on your health. One of the foods you ought to be avoiding is just about any foods you get at a fast food spot. You will find that the nutrition in these types of is non existent and the negative effects will be really bad. You will be happy to know that we are going to let you know a few of the foods that you ought to be ingesting every day.

Nuts as well as various seeds will certainly be a much better option when you are looking for a quick snack to enjoy. The majority of nuts will have a lot of protein and you can also find that many nuts and seeds will also provide your body with vital Omega-3 and Omega-6. Omega-3 as well as Omega-6 are called essential fatty acids and they’re essential simply because your body makes use of these types of fatty acids to keep your hormone levels where they should be. One thing you may not comprehend is that a variety of hormones that you need will only be able to be produced when you have these kinds of fatty acids.

For people who want to start living a more healthy life the tips above will be able to help you do that. Also if you remove all the processed foods that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to my favourite lunch platter recipe. You can cook my favourite lunch platter using 74 ingredients and 10 steps. Here is how you cook that.

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

Who among us does not like to have a good meal? Food is an essential part of our daily life. I like mashed potato, pizza, cutlets and chicken, but spaghetti is my favorite dish. Assorted fruit platter for lunch delivery, party platters, Orlando catering, events and much more. Putting together a pretty platter of food might be my favorite thing to do in the kitchen.

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