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My favourite Lunch Platter
My favourite Lunch Platter

Before you jump to My favourite Lunch Platter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly related to poor eating habits. Even though we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically believe that healthy diets demand a great deal of work and will significantly alter how they live and eat. It is possible, however, to make some small changes that can start to make a difference to our day-to-day eating habits.

These changes can be done with all types of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil also has vitamin E which is beneficial for your skin, among other things. It might be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, go for organic produce that has not been sprayed with harmful pesticides. Finding a local supplier of fresh vegetables and fruits will give you the option of eating foods that still contain most of the nutrients which are typically lost when produce has been kept in storage before selling it.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to my favourite lunch platter recipe. You can have my favourite lunch platter using 74 ingredients and 10 steps. Here is how you achieve it.

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

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