Recipe: Appetizing My favourite Lunch Platter

My favourite Lunch Platter. Check Out Lunch Platter On eBay. Right here is the way you obtain that. Components of My Favourite Combined Lunch Platter.

With the right ingredients — most of which don't require cooking — and strategic plating, party platters can easily be the prettiest (and tastiest) way to please. A picture of a plate for children. Grab a cup of your favorite beverage and prepare to dive into a new title.. You can have My favourite Lunch Platter using 74 ingredients and 10 steps. Here is how you achieve it.

Ingredients of My favourite Lunch Platter

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

For your next holiday party, serve up one (or a few) platters overflowing with surprising and delightful flavor combinations. These easy-to-prep ideas will leave you plenty of time to eat, drink, and be merry yourself. However, looking at these following platters, I'm inspired to take my Christmas spread to the next level! Anyone would go gaga over this cheese and crackers and fruit & jam platter! via.

My favourite Lunch Platter step by step

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..

For lunch often times we, my wife and I, will drive to a small restaurant in Galaway, Tennessee, a drive of only about forty miles or so. The place is called Slingshot Charlies, and the Thursday forte is fried catfish, with sides of purple hull pe. Pssst, here's a secret: fancy dinner parties are overrated. Venison carpaccio with pickled red cabbage A lovely restaurant-standard winter sharing platter idea of paper-thin slices of venison marinated with herbs and served with a red cabbage salad and a Parmesan, olive oil and lemon dressing. A wonderful way to kick off to a posh dinner!