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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. Getting A Healthy Eater

Healthy self esteem occurs in the environment located in the: family, school, peer group, work place, and neighborhood. There are certain features of your environment that need to be current in order for self esteem must be fostered and grow.

The most important component of a healthy atmosphere for self esteem is that it should be nurturing. It should provide unconditional warmth, love, and affectionate. It has to provide the realization that other people are recognized as worthy to be cultivated, reinforced, honored, and ensured to.

Healthy atmosphere for self esteem absorbs messages of heat, loving, and affectionate by bodily signature, meeting the survival needs of food, clothing and shelter, and providing a feeling of stability and order in life.

A healthy environment for self esteem should offer acceptance. It will recognize the other people see each other as deserving people that have a unique set of personality characteristics, skills, abilities, and competencies which makes them special. Acceptance enables people to create relationships with other people, nevertheless keep healthy boundaries of individuality within themselves.

In the healthy environment for self esteem should be good communicating, everybody should be heard and responded to in a healthy manner so that healthy problem solving can be possible. Appropriate giving and receiving of feedback is encouraged and rewarded. Communication at a"feelings" degree is a way of operation for these people, allowing them to stay in touch with their emotions in a productive way.

The healthy environment for self esteem must include admiration and acceptance of people for who they are. That comprehension and approval should not be based upon the condition that they must first conform to a prescribed standard of behavior or conduct. That can be unhealthy. Unconditional recognition and approval contributed in the form of support allows individuals to achieve their ultimate potential.

The healthy atmosphere for self esteem should be clearly identified and enforced limits known to individuals without the hidden tricks or exploitation. Limits allow people to recognize their responsibilities and to chart their course of behavior in a reasonable way.

Respect and latitude for human action within the specified limits of this healthy environment for self esteem should be present also. This encourages individuals to use their creativity, ingenuity, and creativity to become productive within the established structure. Restrictions that suppress identity may cause a narrow focus, with people becoming stunted and handicapped in the use of their personal abilities, abilities, and tools.

In the end, healthy environment for self esteem ought to be bonding, which is the physical/emotional occurrence between people and others in their own surroundings. This is vital for the growth of healthy self esteem. This involves the significant other giving unconditional love and support as well as developing an emotional connection between each other.

We hope you got benefit from reading it, now let’s go back to my favourite lunch platter recipe. You can have my favourite lunch platter using 74 ingredients and 10 steps. Here is how you do that.

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