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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 Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, however, to make some small changes that can start to make a good impact on our everyday eating habits.

The first change you can make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? One nutritious alternative that can give you a good start to your day is oatmeal. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

Obviously, it’s not at all difficult to start incorporating healthy eating into your 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 do that.

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

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