Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, my favourite lunch platter. One of my favorites food recipes. 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 well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. My favourite Lunch Platter is something that I’ve loved my entire life. They’re nice and they look fantastic.
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To begin 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:
- Prepare 1 . Mulo Chechki - 2 radish, sliced
- Take 2 tbsp. mustard oil
- Get 1 dry red chilli, broken into half
- Take 1 tsp. panch phoron / kalonji (nigella seeds)
- Make ready 2-3 garlic cloves, chopped
- Make ready 1 onion, chopped
- Make ready to taste salt
- Get 1/2 tsp. turmeric powder
- Get 1/2 cup coriander leaves, chopped
- Get 2 . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well
- Make ready 2-3 tbsp. mustard oil
- Get to taste salt
- Make ready 1/2 tsp. turmeric powder
- Get 1/2 tsp. mustard seeds
- Get 1 dry red chilli, broken into half
- Get 1-2 green chilies, slit
- Prepare 1/2-1 tsp. tamarind paste mixed in 1 cup water
- Take 3 . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick
- Get 1 potato, cubed
- Prepare 8-10 bori (vadi / dried lentil dumplings)
- Make ready 3-4 tbsp. mustard oil
- Make ready 1 " cinnamon stick
- Make ready 2 green cardamoms
- Take 4 cloves
- Prepare 2 bay leaves
- Take 1/2 tsp. cumin seeds
- Make ready 1 tbsp. ginger-garlic paste
- Take 1 tsp. roasted cumin powder
- Make ready 1/2 tsp. roasted coriander powder
- Take 1/2 tsp. turmeric powder
- Get 1 tsp. tomato paste
- Make ready 1/2 tsp. garam masala powder
- Prepare to taste salt
- Take 2 fresh chilies, slit
- Get 1 tsp. ghee
- Take coriander leaves to garnish
- Get 4 . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil)
- Take 1 tsp. ginger, chopped
- Make ready 1-2 whole dry red chillies
- Take 1-2 green chilies, slit
- Prepare 1 " cinnamon stick
- Take 2-3 cardamoms
- Prepare 4-5 cloves
- Make ready 1/2 tsp. cumin seeds
- Take 3 tbsp. sliced coconut
- Take 2 bay leaves
- Take 1/2 tsp. turmeric powder
- Prepare 1 tsp. ghee
- Prepare 2 tbsp. mustard oil
- Get to taste salt
- Take 1/2 tsp. sugar
- Prepare 5 . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half
- Make ready to taste salt
- Get 1/4 tsp. turmeric powder
- Take 1/4 tsp. red chilli powder
- Make ready 4-5 tbsp. mustard oil
- Prepare 6 . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems
- Take 2 tbsp. mustard oil
- Make ready 1-2 green chilies
- Make ready 1 tsp. kalonji (nigella seeds)
- Prepare 1/4 tsp. asafoetida
- Prepare 1 large onion, chopped
- Take 1 tsp. garlic, chopped
- Get to taste salt
- Prepare 1/2 tsp. turmeric powder
- Prepare 7 . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth
- Get pinch saffron
- Take 2 drops yellow food colour (opt)
- Prepare 90-100 gms. condensed milk
- Get 1/4 tsp. cardamom powder
- Prepare 1 tbsp. chopped pista
- Prepare 1 tsp. rose water
- Take 8 . Rice - 1 cup rice
- Prepare required quantity of water
Learn more about how My Favorite Muffin® is the right fit for you. Look at the text and do the exercises to practise and improve your writing skills. Hi My favorite meal is dinner. Because during the day my dad is at work and I can not eat breakfast and lunch with him.
Steps to make My favourite Lunch Platter:
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- 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.
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- 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.
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- 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.
- 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.
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- 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.
- 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.
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- 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.
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- 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.
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- 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.
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- 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.
But at dinner while the family are at the desk and it is so enjoyable. 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 this up for this special food my favourite lunch platter recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!