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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 Basics of Being Healthy. Becoming A Healthy Eater

Healthy self esteem originates from the environment found in thefamily, school, peer group, work place, and community. There are certain aspects of your surroundings which have to be present in order for self esteem must be sabotaged and develop.

The principal part of a healthy atmosphere for self respect is that it needs to be nurturing. It should provide unconditional warmth, love, and caring. It ought to offer the understanding that other people are known as deserving to be cultivated, reinforced, rewarded, and bonded to.

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

A healthy environment for self esteem ought to provide acceptance. It will recognize the other people see each other as deserving individuals that have a special set of personality traits, skills, abilities, and competencies which makes them unique. Acceptance enables people to develop relationships with others, nevertheless maintain healthy boundaries of identity inside themselves.

In the healthy environment for self esteem should be good communication, everybody ought to be heard and reacted to in a healthy way to ensure healthy problem solving is possible. Appropriate giving and receiving feedback is encouraged and rewarded.

The healthy atmosphere for self esteem must comprise 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 acceptance supplied in the form of support allows individuals to attain their greatest potential.

The healthy environment for self esteem should be clearly identified and enforced limitations known to individuals without the hidden tricks or manipulation. Limits set the arrangement for the lives of individuals, allowing transparent benchmarks of appropriate and inappropriate behavior. Limits enable people to recognize their responsibilities and also to chart their course of behavior in a rational way.

Respect and latitude for human actions within the defined limits of their healthy atmosphere for self regard ought to be present also. This encourages people to utilize their creativity, ingenuity, and creativity to become productive within the recognized structure. Restrictions that suppress identity may lead to a slow focus, together with people becoming stunted and handicapped in the use of the personal abilities, abilities, and resources.

Finally, healthy atmosphere for self esteem should be bonding, which is the physical/emotional occurrence between individuals and the others in their surroundings. This is vital for the growth of healthy self esteem. Bonding is forming a mutual psychological attachment between a person and a"significant other" (parent, child, friend, lover, etc.). This involves the substantial other giving unconditional love and assistance in addition to developing a psychological connection between every other.

We hope you got insight 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 achieve it.

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