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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

The majority of us have a fairly good idea about exactly what healthy eating is: plenty of fruits and vegetables and not as much fat and glucose. Nevertheless, in regards to children, knowing what’s healthy is simply the start. And even in the event that you shop’healthy' it does not necessarily mean your child will willingly eat it.

There is hope. Kids need some additional encouragement and guidance alongside a few of those strategies your child is guaranteed to consume healthy.

Be a gatekeeper.

It is very likely that the simplest way to get your children to eat healthy is to remove the less-healthy alternatives. Take control on what foods and snack options are in your home. If a child is hungry they will eat it whenever there isn’t an alternative. Perhaps you have heard of a child starving to death since his parents would not feed him potato chips?

Maintain healthy meals in sight.

As for those less-than-good-for-you foods, keep them high cabinets and from your kid’s reach. Organize your fridge and cabinets so that healthy foods are the first foods you see. In the event you choose to have some unhealthy choices in the house keep them from sight and you and your children are going to be not as likely to choose them as a option.

Make healthy food convenient.

Wholesome foods, especially fruits and vegetables require little preparation that’s fantastic for your’starving' child and you. Have a fruit jar in eye level over the counter whatsoever times or have a container with carrots and celery sticks ready to go from the refrigerator. You could be surprised at how a lot more fruits and vegetables your kid will consume only by using them visible and easy to grab.

Make learning about meals pleasure.

Plant a vegetable garden for a family endeavor and set your child responsible for watering and picking the ripe vegetables. Kids who are involved are far more likely to be a willing player in the eating process.

Keep Your Eye on Portion sizes.

Parents often stress over how much their children should be eating. Whether you are trying to obtain a selective eater to take a bite of any green or limit the amount of dessert your sweet-toothed kid wants watching portions is essential. Knowing the extent of a healthy portion will provide you some needed perspective.

Keep in mind that eating meals together isn’t just a excellent way to grab on your loved ones day it is also the perfect time to role-model healthy eating habits. Children learn by watching their parents…That’s food for thought!

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

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