Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, my favourite lunch platter. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

My favourite Lunch Platter is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. My favourite Lunch Platter is something that I’ve loved my whole life. They are fine and they look wonderful.

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To get started with this recipe, we must first prepare a few components. You can have my favourite lunch platter using 74 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make My favourite Lunch Platter:

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

Because during the day my dad is at work and I can not eat breakfast and lunch with him. But at dinner while the family are at the desk and it is so enjoyable.. Form View Boxed Lunch Order Form View Party Platter Order Form View Product List View Gift Brochure View Donation Request Form View Gift Order Form. Interested in opening a My Favorite Muffin® store?

Instructions 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.

Learn more about how My Favorite Muffin® is the right fit for you. For example, my favourite is the sandwich with a chicken cutlet. I also like sausage, pork, beef or turkey. Who among us does not like to have a good meal? Food is an essential part of our daily life.

So that is going to wrap it up for this special food my favourite lunch platter recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!