Recipe: at dinner My favourite Lunch Platter

Recipe: at dinner My favourite Lunch Platter Delicious, fresh and tasty.
My favourite Lunch Platter. I love to share quick snapshots of the lunches I make at home on my IG stories. Whether it's a quick tapas plate of my favorite snacks, turkey lettuce wraps or breakfast bowls, it's fun to get creative when it comes to my everyday lunch! First up I'm going to share the "recipe" for my chopped salad that really has no recipe at all because it consists of anything in your fridge. 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".
We'll feed as few or as many as ya need!
Party Boxes, Box Lunches and Mini Jimmys® are totally customizable.
My Favorite Lunch This was one of the first recipes I posted on the blog over two years ago and it's still a favorite.
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
-
It’s 1 of . Mulo Chechki - 2 radish, sliced.
-
It’s 2 tbsp. of mustard oil.
-
It’s 1 of dry red chilli, broken into half.
-
You need 1 tsp. of panch phoron / kalonji (nigella seeds).
-
It’s 2-3 of garlic cloves, chopped.
-
You need 1 of onion, chopped.
-
Prepare to taste of salt.
-
Prepare 1/2 tsp. of turmeric powder.
-
It’s 1/2 cup of coriander leaves, chopped.
-
Prepare 2 of . Puthi Macher Tok - 200 gms. Fish, cleaned and rinsed well.
-
You need 2-3 tbsp. of mustard oil.
-
Prepare to taste of salt.
-
Prepare 1/2 tsp. of turmeric powder.
-
Prepare 1/2 tsp. of mustard seeds.
-
It’s 1 of dry red chilli, broken into half.
-
Prepare 1-2 of green chilies, slit.
-
You need 1/2-1 tsp. of tamarind paste mixed in 1 cup water.
-
Prepare 3 of . Potoler Torkari - 10 Potol (Parwals) chopped into roundels of 1/2 " thick.
-
It’s 1 of potato, cubed.
-
Prepare 8-10 of bori (vadi / dried lentil dumplings).
-
It’s 3-4 tbsp. of mustard oil.
-
It’s 1 of " cinnamon stick.
-
You need 2 of green cardamoms.
-
Prepare 4 of cloves.
-
Prepare 2 of bay leaves.
-
You need 1/2 tsp. of cumin seeds.
-
It’s 1 tbsp. of ginger-garlic paste.
-
Prepare 1 tsp. of roasted cumin powder.
-
You need 1/2 tsp. of roasted coriander powder.
-
Prepare 1/2 tsp. of turmeric powder.
-
Prepare 1 tsp. of tomato paste.
-
You need 1/2 tsp. of garam masala powder.
-
It’s to taste of salt.
-
Prepare 2 of fresh chilies, slit.
-
Prepare 1 tsp. of ghee.
-
Prepare of coriander leaves to garnish.
-
Prepare 4 of . Cholar Dal - 1 cup chana dal (Bengal Gram Lentil).
-
It’s 1 tsp. of ginger, chopped.
-
It’s 1-2 of whole dry red chillies.
-
Prepare 1-2 of green chilies, slit.
-
It’s 1 of " cinnamon stick.
-
You need 2-3 of cardamoms.
-
It’s 4-5 of cloves.
-
You need 1/2 tsp. of cumin seeds.
-
It’s 3 tbsp. of sliced coconut.
-
Prepare 2 of bay leaves.
-
It’s 1/2 tsp. of turmeric powder.
-
You need 1 tsp. of ghee.
-
It’s 2 tbsp. of mustard oil.
-
Prepare to taste of salt.
-
You need 1/2 tsp. of sugar.
-
Prepare 5 of . Potol Bhaja - 7-8 Potol (Parwal / Pointed gourd), cut into half.
-
Prepare to taste of salt.
-
It’s 1/4 tsp. of turmeric powder.
-
It’s 1/4 tsp. of red chilli powder.
-
Prepare 4-5 tbsp. of mustard oil.
-
You need 6 of . Mulo Shaag - 2-3 bunches of mulo shaag (radish greens), chopped along with the stems.
-
You need 2 tbsp. of mustard oil.
-
Prepare 1-2 of green chilies.
-
You need 1 tsp. of kalonji (nigella seeds).
-
Prepare 1/4 tsp. of asafoetida.
-
Prepare 1 of large onion, chopped.
-
You need 1 tsp. of garlic, chopped.
-
You need to taste of salt.
-
Prepare 1/2 tsp. of turmeric powder.
-
Prepare 7 of . Chanar (Paneer) Pudding - 200 gms. paneer, mashed till smooth.
-
Prepare pinch of saffron.
-
You need 2 drops of yellow food colour (opt).
-
It’s 90-100 of gms. condensed milk.
-
You need 1/4 tsp. of cardamom powder.
-
You need 1 tbsp. of chopped pista.
-
You need 1 tsp. of rose water.
-
You need 8 of . Rice - 1 cup rice.
-
You need of required quantity of water.
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.
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.
My favourite Lunch Platter step by step
-
- 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..
-
- 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..
-
- 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..
-
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..
-
- 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..
-
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..
-
- 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..
-
- 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..
-
- 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..
-
- 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..
Pizza Muffins - I could really have fun with these and include different toppings on each pizza!
Then they both get what they like.
And they don't need pizza to be vary warm.
If I heat them in the morning and wrap them in foil, they'll still be a little warm to eat at lunch.
The lunch prices are great, the meals are even greater.