Simple Way to Prepare Perfect My favourite Lunch Platter

By Easy Recipes 23 April 2020
Simple Way to Prepare Perfect My favourite Lunch Platter
Simple Way to Prepare Perfect My favourite Lunch Platter

My favourite Lunch Platter Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “My favourite Lunch Platter” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of My favourite Lunch Platter

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

My favourite Lunch Platter step by step

    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..

More Recipes