My favourite Lunch Platter
My favourite Lunch Platter

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my favourite lunch platter. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

South Indian Lunch Recipes-South Indian Vegetarian Lunch Menu Ideas-Tamil Lunch Recipes - Padhuskitchen. The best combination for onion sambar is potato curry. A wide variety of lunch platter options are available to you, such as metal type, feature, and certification.

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

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

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

Food is an essential part of our daily life. I like mashed potato, pizza, cutlets and chicken, but spaghetti is my favorite dish. There really is an art to making photo-worthy, mouth-watering platters. Varying the colors and textures, a variety of meat and cheese options, and lots of fresh items is the secret to success.

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.

For a smaller crowd, use smaller boards or platters. If you make one this summer. Ploughmans lunch - download this royalty free Stock Photo in seconds. Traditional English Ploughmans Lunch of cheese, bread, tomato, lettuce and pork pie on wooden platter. All your favorites are here, and any of these tried and true recipes will guarantee you a delicious, satisfying lunch.

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