My favourite Lunch Platter recipes - That is an comprehensible approach to eating an evening my favourite lunch platter, especially if you happen to reside alone or with your associate. I suppose most individuals balance their eating habits between ready meals and cooking form scratch, however what in case you start to eat too many ready meals? Is that going to be beneficial for your long term health?The primary reasons folks are inclined to eat prepared meals is to economize and to save time, but what if these things might be achieved and, in case you are a non prepare dinner, you can be taught a brand new talent on the time same? Would that make you're feeling extra like preparing your individual meals?

My favourite Lunch Platter 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.

You can have My favourite Lunch Platter using 74 ingredients and 10 steps. Here is how you cook it.

Ingredients of My favourite Lunch Platter

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

My favourite Lunch Platter instructions

  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..

My favourite Lunch Platter - 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. Read Also Recipes