Hello everybody, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect My favourite Lunch Platter recipe here. We also have wide variety of recipes to try.

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 {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Are you looking to shed weight or just enhance your health? If you’re, you will want to have a good look at your eating habits. Watching the foods you consume and also the fat and calories you consume is a excellent way to remain on a joyful and healthy path.

As important as eating healthy would be to losing fat and staying healthy, it can be difficult to do. Eating healthy is often the toughest when dining out. Lunch menus tend to be stocked full of appealing images, but often missing from these is the important information, such absolute calories and fat. For that reason, you may find it tough to make healthy decisions out of a dinner menu.

The very first step in creating healthy decisions from a dinner menu is picking your location wisely. In case you’ve got several alternatives, when wanting to dine out, it is necessary that you give each alternative a fast examination. Although fast food institutions are starting to incorporate healthy foods and foods into their menus, you may find it a lot much easier to eat healthy in a conventional family restaurant. The exact same could be stated for all you can eat buffets, they are often stocked full of suitable foods, not healthy foods.

You can also make healthy choices from a dinner menu by searching for a healthy eating section. As the foods we eat continue to be a controversy surrounded by disagreement, lots of restaurants have started developing healthy eating sections in their menus. These sections are usually full of low calorie meals and side dishes, in addition to those that are reduced in fats or saturated fats.

Using your best judgment is another one of the many ways that you can make healthy choices from a dinner menu. This is best done by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

Talking of requesting for a lesser amount, you may want to ask any questions that you have. Would you like to know if the restaurant contains low fat sweet, sour cream, or sweet? You won’t need to assume that they do; therefore, you might want to request your server. In reality, you could also wish to ask about calories and fatloss. Many restaurants will have brochures on hand outlining each dish they function, including ingredients, calories, and fat. However, this information is not always readily available to consumers.

Even if after taking the above mentioned approaches, you’re unable to locate satisfying healthy foods on your own lunch menu, you may choose to purchase a healthy side dish or drink. Water is a great alternative, particularly in comparison to soda. Salads make great side dishes, particularly the ones that are eaten with no salad dressing or dressing salad dressing. Of course, you are going to want to take extra actions to ensure that you choose a healthy meal, but should you choose to forgo low calories for taste, then require additional steps to make sure that you receive some nutrition.

We hope you got insight from reading it, now let’s go back to my favourite lunch platter recipe. To cook my favourite lunch platter you need 74 ingredients and 10 steps. Here is how you achieve that.

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

If you find this My favourite Lunch Platter recipe helpful please share it to your good friends or family, thank you and good luck.