Variety to Producing Perfect My favourite Lunch Platter

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We hope you got insight from reading it, now let's go back to my favourite lunch platter recipe. To cook my favourite lunch platter you need 74 ingredients and 10 steps. Here is how you achieve that.

To cook an extraordinary My favourite Lunch Platter, below are the components required:

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

After preparing the components, now you are ready to cook your appetizing My favourite Lunch Platter by following the guidances on this section:

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..

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Recipe : My favourite Lunch Platter

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