Steps to Prepare Favorite My favourite Lunch Platter

My favourite Lunch Platter. I love, LOVE a good share platter. It's such a crowd pleaser and a hit for the festive season. Share platters are easy to put together too.

Then look no further than our chef-prepared lunch platters. Choose between a diverse range of finger sandwiches, sliders, salad rolls and chef-cooked mini pies and sausage rolls. I Cooked My MOM LUNCH Today.

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my favourite lunch platter. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

My favourite Lunch Platter is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. My favourite Lunch Platter is something which I have loved my entire life.

I love, LOVE a good share platter. It's such a crowd pleaser and a hit for the festive season. Share platters are easy to put together too.

To get started with this particular 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 can achieve it.

The ingredients needed to make My favourite Lunch Platter:

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

It's easy to make a gorgeous cheese plate presentation with a few simple ideas. This holiday (or any day!) appetizer can be made vegetarian or rounded out with meat, sausage, and other charcuterie. For example, my favourite is the sandwich with a chicken cutlet. I also like sausage, pork, beef or turkey.

Steps 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..

Who among us does not like to have a good meal? Food is an essential part of our daily life. I like mashed potato, pizza, cutlets and chicken, but spaghetti is my favorite dish. Assorted fruit platter for lunch delivery, party platters, Orlando catering, events and much more. Putting together a pretty platter of food might be my favorite thing to do in the kitchen.

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

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