Easy Way to Cook Perfect My favourite Lunch Platter

My favourite Lunch Platter Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

My friends and I have the perfect charcuterie plate down to an exact science. We run to the nearest Trader Joe's and start working through our grocery list: three. highlightA light and flavorful lunch idea that thinks outside the conventional "sandwich or salad" lunch norm. /highlight leadGrowing up, one of my family's favorite meals was simply called "Cheese & Crackers".

Here is the best “My favourite Lunch Platter” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of My favourite Lunch Platter

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

For the oil, grab a small plate.Sprinkle a good pinch of kosher salt and pepper onto the plate.You can also grind some Italian seasonings into your mix, or you could chop some fresh herbs like basil or rosemary to add in.There is no question about this.

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..

It's my default lunch and there's a reason it never falls out of rotation— it's tasty, crunchy, healthy and fast to pull together in the middle of a busy day.Place garlic bread butter side up on a sheet pan.While the bread is heating up.

Not far from my house is a dive bar called "Lewis".It's a Norwood landmark and has been for decades, maybe forever.Lewis' is the kind of place where you never, ever want them t.The lunch prices are great, the meals are even greater.Fair warning, when you want it hot make sure you can handle it.