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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 Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. The overall economy is impacted by the number of men and women who are dealing with health problems such as hypertension, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by implementing some simple changes.

One way to approach this to begin seeing some results is to realize that you do not need to alter everything at once or that you need to completely eliminate certain foods from your diet. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. In time, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to 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 prepare My favourite Lunch Platter:
  1. Take 1 . Mulo Chechki - 2 radish, sliced
  2. Use 2 tbsp. mustard oil
  3. Get 1 dry red chilli, broken into half
  4. Take 1 tsp. panch phoron / kalonji (nigella seeds)
  5. You need 2-3 garlic cloves, chopped
  6. You need 1 onion, chopped
  7. Provide to taste salt
  8. You need 1/2 tsp. turmeric powder
  9. Prepare 1/2 cup coriander leaves, chopped
  10. Prepare 2 . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well
  11. Get 2-3 tbsp. mustard oil
  12. Use to taste salt
  13. Take 1/2 tsp. turmeric powder
  14. You need 1/2 tsp. mustard seeds
  15. Use 1 dry red chilli, broken into half
  16. Provide 1-2 green chilies, slit
  17. You need 1/2-1 tsp. tamarind paste mixed in 1 cup water
  18. Get 3 . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick
  19. Prepare 1 potato, cubed
  20. Get 8-10 bori (vadi / dried lentil dumplings)
  21. Take 3-4 tbsp. mustard oil
  22. Get 1 " cinnamon stick
  23. Use 2 green cardamoms
  24. Get 4 cloves
  25. Get 2 bay leaves
  26. Provide 1/2 tsp. cumin seeds
  27. Use 1 tbsp. ginger-garlic paste
  28. Use 1 tsp. roasted cumin powder
  29. Provide 1/2 tsp. roasted coriander powder
  30. Prepare 1/2 tsp. turmeric powder
  31. Take 1 tsp. tomato paste
  32. Take 1/2 tsp. garam masala powder
  33. Get to taste salt
  34. Use 2 fresh chilies, slit
  35. Use 1 tsp. ghee
  36. Take coriander leaves to garnish
  37. Get 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. Use 1-2 green chilies, slit
  41. Provide 1 " cinnamon stick
  42. Use 2-3 cardamoms
  43. Prepare 4-5 cloves
  44. Get 1/2 tsp. cumin seeds
  45. Take 3 tbsp. sliced coconut
  46. Use 2 bay leaves
  47. Get 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. Prepare 5 . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half
  53. Get to taste salt
  54. Get 1/4 tsp. turmeric powder
  55. Provide 1/4 tsp. red chilli powder
  56. Get 4-5 tbsp. mustard oil
  57. Get 6 . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems
  58. Take 2 tbsp. mustard oil
  59. Get 1-2 green chilies
  60. You need 1 tsp. kalonji (nigella seeds)
  61. Use 1/4 tsp. asafoetida
  62. Use 1 large onion, chopped
  63. You need 1 tsp. garlic, chopped
  64. Use to taste salt
  65. Provide 1/2 tsp. turmeric powder
  66. Use 7 . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth
  67. Prepare pinch saffron
  68. Get 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. Take 1 tsp. rose water
  73. Prepare 8 . Rice - 1 cup rice
  74. Take required quantity of water
Steps 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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