Best Recipes for Healthy

So that you may be getting ready My favourite Lunch Platter recipes for your family but this ideas may be useful.
By no means cook this stuff in an Air Fryer
In the last few years, Air Fryers have turn into very talked-about as well as a vital kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly incessantly beneficial by cooking specialists to organize frozen meals, bake cookies, and even fry bacon, rooster and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has loads less fats. This cooking methodology may additionally lower down on a few of the other dangerous effects of oil frying.

Before you jump to My favourite Lunch Platter recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

You already know that you need to have a healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that exercising regularly and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Still, did you know that there are some foods that have been found to help you improve the health of your heart? In the following paragraphs, you will find out which foods are beneficial for your heart.

Beans–seriously–are really beneficial for your heart. It’s true that your nose won’t appreciate them so much, especially the after effects of consuming beans, but they’re really healthy food items. This does not mean, however, that just ingesting beans will make your heart be much healthier or neutralize the effects of unhealthy foods you might be consuming. What is true, however, is that having green beans on your Caesar’s salad rather than chicken or consuming soy burgers instead of beef hamburgers is a great course of action to take. Thankfully, beans are really tasty and you never know…you might not even miss consuming real meat.

There are many foods that you can eat that will be great for your body. The truth is that all the foods that we’ve mentioned here can help your body in many ways. They are essentially great, though, for helping you keep your heart healthy. Try introducing these foods into your diet every day. Your heart will be a lot healthier if you do!

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 cook My favourite Lunch Platter:

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

Instructions to make My favourite Lunch Platter:

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.

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