Recipe of Speedy My favourite Lunch Platter

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

My favourite Lunch Platter is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. My favourite Lunch Platter is something which I’ve loved my whole life. They are nice and they look wonderful.

I ordered a platter of combined sandwiches for a company assembly. Watt an incredible platter we acquired right now to Have fun World. Right here is the way you obtain that. Components of My Favourite Combined Lunch Platter.

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

The ingredients needed to make My favourite Lunch Platter:

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

These easy-to-prep ideas will leave you plenty of time to eat, drink, and be merry yourself. When I first introduced this meal to my then boyfriend (now husband), he was mystified that I considered crackers with cheese to be one of … These delicious lunch recipes make it easy to eat healthfully and in line with the USDA's MyPlate Guidelines. These healthy recipes meet the MyPlate guidelines for calories, portion size, sodium, saturated fat and added sugars. To make these recipes part of a complete meal, please refer to our serving suggestions included with the recipe.

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.

These healthy recipes meet the MyPlate guidelines for calories, portion size, sodium, saturated fat and added sugars. To make these recipes part of a complete meal, please refer to our serving suggestions included with the recipe. Best ever platter recipes for an impressive dinner party spread. Mix and match from our best ever delicious platter recipes to create your very own (and very tasty) impressive dinner party spread. Don't be afraid to increase the quantities, all these recipes can be customised to suit the number of guests you're hosting My Favorite Muffin® is, in a word, incomparable.

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