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Before you jump to My favourite Lunch Platter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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To sum up, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit 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 achieve it.

The ingredients needed to make My favourite Lunch Platter:

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

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