Homely Platter

  INGREDIENTS: Broccoli Florets 12-14 (blanched and cooled) Chicken Thighs, boneless, cut into thin strips 200 grams Carrots, cut into thin half-moon 1/4 cup Garlic, minced 1 tbsp Soy Sauce 1 tbsp Sesame Oil 1 tbsp Black Pepper Powder 1/2 tsp Oyster Sauce 2 tbsp Chicken Stock or Water 1/4 cup Salt to taste Oil 2-3 tbsp METHOD: Serving Size: 3-4 In a bowl, marinate the chicken with salt, soy sauce, black pepper powder, and sesame oil. Let it rest for 30 minutes. Stir-fry the chicken pieces until nicely seared and almost cooked. Remove and set aside. Sauté the garlic, then add the broccoli and carrots. Stir-fry on high heat for 3-4 minutes to keep them crisp and dry. Return chicken to the pan. Add oyster sauce and toss well to coat. Add a splash of chicken stock or water, then toss over high heat until the moisture evaporates and everything turns dry and glossy. Garnish with  fried garlic and  toasted sesame seeds and serve with steamed rice or noodles and a light cucumber ...

  INGREDIENTS: Green Peas 1 cup Cumin Seeds 1/2 tsp Garlic Cloves 1-2 minced Carrot 3-4 tbsp thinly sliced Sweet Corn 1/4 cup Raw Potato, grated 1/2 cup Paneer, grated 3-4 tbsp Roasted Peanuts 1-2 tbsp, coarsely crushed Cashews 1 tbsp, finely chopped Coriander Leaves 2 tbsp, chopped All-purpose Flour 1/2 cup Corn flour 2 tbsp Baking Powder 1/2 tsp Black Pepper Powder 1/2 tsp Milk or Water as required for batter Salt to taste Oil METHOD: Serving size: 5-6 Heat oil in a pan and saute the cumin seeds and garlic until fragrant. Remove and set aside. Sauté the peas for 2-3 minutes until the raw smell disappears. Allow them to cool. Blend the sauteed peas into a coarse paste. In a mixing bowl, combine flour, corn flour, baking powder, salt, pepper, sauteed cumin seeds and garlic. Add the pea paste and gradually mix in milk or water to form a thick, but pourable batter. Add the grated potato, carrot, paneer, sweet corn, peanuts, cashews, and coriander leaves. Spoon a ladleful of batter on...

  INGREDIENTS: Spinach 400 grams, blanched and pureed Sweet Corn Kernels 100 grams, boiled Butter 1 tbsp Oil 1 tbsp Garlic 8-10 finely chopped Onion 1 finely chopped Black Pepper Powder 1/2 tsp Salt to taste Cream or Milk 1/4 cup METHOD: Serving Size: 3-4 Heat butter and oil in a pan. Add garlic and onion and saute until soft and fragrant. Add the sweet corn kernels and saute for 1-2 minutes. Stir in the spinach puree and cook for 3-4 minutes to remove the raw flavor. Add cream or milk. Season with salt and pepper. Simmer for 3-4 minutes until the sauce is thick and glossy.  Serve with either paratha or steamed rice, grilled chicken or fish and pickled onions.

  INGREDIENTS: Mutton 500 grams (bone-in) Onion 1 large sliced Ginger 1 tbsp finely chopped Garlic 1 tbsp finely chopped Green Chilis 1-2 slit Black Pepper crushed 1/2 tsp Oil 2 tbsp Salt to taste Water 6-7 cups Egg Noodles 150 grams Cabbage, shredded 1 cup Carrot, julienned 1/2 cup Spring Onion Whites 1/4 cup Radish, julienned 1/2 cup Spinach, roughly chopped 1/2 cup Soy Sauce 1 tsp Vinegar 1/2 tsp Coriander leaves for garnish  Spring Onion Greens Chili Oil METHOD: Serving Size: Heat oil in a pressure cooker and add ginger, garlic, onion, and green chilis. Sauté until aromatic. Add mutton, crushed black pepper, and salt. Sauté for 4-5 minutes and add water. Pressure cook for 7-8 whistles.  Reduce the heat to low, cover, and let it simmer gently for 20–30 minutes. To make a clear broth, remove the mutton pieces and strain the liquid. Return the meat to the strained broth. Boil the noodles until just cooked. Drain and keep aside. Bring the mutton along with its stock to a ...

INGREDIENTS: Cottage Cheese 1 cup blended or mashed with a fork All-purpose Flour 1 cup  Egg 1 (skip if vegetarian) Banana 1 mashed Milk 1 cup Sugar 1 tbsp Salt 1/2 tsp Baking Powder 1/2 tsp Oil or Butter 1-2 tbsp METHOD: Serving Size: 4-5 In a bowl, mix cottage cheese, flour, egg (if using), mashed banana, milk, sugar, salt, and baking powder.  Whisk until the batter is smooth and thick in consistency. Heat a non-stick griddle on medium heat. Lightly grease with oil or butter. Pour a ladleful of the batter onto the pan and spread gently. Cook until bubbles appear and the underside turns golden. Flip and cook the other side until fully cooked, with the edges turning lightly golden. Top the pancakes with a light dusting of powdered sugar and a sunny-side-up egg. Serve paired with fresh slices of banana, and a small bowl of honey on the side. NOTE: If you want the batter to be slightly coarse and grainy, grate the cottage cheese.  The cottage cheese should be firm and well-...

  INGREDIENTS: Green Peas 1 cup Flattened Rice (Poha) 2-3 tbsp Coriander Leaves, a handful Green Chilis 2-3 Ginger Grated 1 tsp Semolina 1 cup Curd 1 cup (slightly sour) Lemon Juice 1 tbsp Salt to taste  Sugar 1/2 tsp Oil 1 tbsp Mustard Seeds 1 tsp Sesame Seeds 1 tsp Green Chilis 1-2 slit Coriander Leaves chopped Grated Coconut 1 tbsp (for garnish) METHOD: Serving Size: 5-6 Rinse the poha and soak it for 3–4 minutes , or until it softens completely. Drain and   keep aside.  Grind the green peas, soaked poha, coriander leaves, green chilis, and ginger to a smooth paste. Add very little water if required. Transfer the paste to a bowl. Add semolina, curd, lemon juice, salt, and sugar. Mix well to make a thick yet pourable batter. Cover the bowl and keep it in a warm place for 8-10 hours or overnight. Pour the batter into a greased plate and steam for 18-20 minutes on medium heat, or until a toothpick inserted comes out clean. Let it rest for 5 minutes, then cut int...