Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, My favourite Lunch Platter. one of my favorites recipe This time, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make My favourite Lunch Platter:

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

Step 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 minute 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 seed 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
4. Saute till the oil separate Add the fried parwals, fried bori, slit chilies, salt to taste and 2 cups 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 seed After they stops spluttering, add the ginger and saute for a few second
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 minute When done, add ghee and serve, garnished with remaining fried coconut slice
7. 5. Potol Bhaja - Marinate the parwals with salt, turmeric powder and red chilli powder for 5-10 minute 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 chilie 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 ingredient Transfer to a greased steel container with a lid and steam for 12-15 minute Demould when it cools down and serve.
10. 8. Rice - Soak the rice for 30 minute Rinse and keep aside. Bring enough water to a boil. Add the rice and cook on a medium flame till done. Drain and serve.

So that’s going to wrap it up with this exceptional food My favourite Lunch Platter. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!