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My favourite Lunch Platter
My favourite Lunch Platter

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

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