Homely Platter

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Apple Sauce

INGREDIENTS: Apples 8-10 peeled, cored, and quartered Lemon Juice 2 tbsp Cinnamon Sticks 1-2 Star Anise 1 Sugar 1/2 cup Water 1/2 to 2/3 cup METHOD: Serving Size: 6-7 Place the quartered apples into a large pot. Add cinnamon sticks, star anise and 1/2 cup water. Bring to a boil on high heat, then lower the temperature. Cover the pot and simmer for 15-20 minutes, until the apples are completely tender and cooked through. Remove from heat. Use a potato masher and mash the apples to make a chunky apple sauce. For a smoother sauce, you can puree them using a hand blender. If the apple sauce is too thick add water to thin it out. This apple sauce is delicious either hot or chilled. It is served as a classic pairing with potato latkes alongside sour cream for dinner.

Jackfruit Kofta Curry (Kathal Ke Koftay)

INGREDIENTS: Raw Jackfruit 1 small size chopped and boiled Potatoes 2 medium size boiled Chickpea Flour 2-3 tbsp Onion 2 (1 chopped and 1 paste) Ginger-Garlic Paste 2 tsp Tomato 2 chopped Green Chilis 2-3 slit Turmeric Powder 1 tsp Coriander Powder 2 tsp Garam Masala Powder 2 tsp Red Chili Powder 2 tsp Yogurt 1/2 cup whisked Salt as required Sugar 1tsp Oil for deep frying Cumin Seeds 1/2 tsp Bay Leaves 1-2 Cinnamon stick 1 small Cloves 2-3 Green Cardamom 2-3 crushed METHOD: Serving size: 5-6 Mash the boiled jackfruit and potatoes. Heat 1 tbsp oil in a pan and sauté onion till light brown. Add 1 tsp ginger-garlic paste along with 1 tsp each of coriander powder, red chili powder, garam masala powder. Add salt 1/2 tsp sugar and mix well. Stir fry on a low flame till all the moisture is absorbed and the mixture turns dry. Keep aside to cool. Once cooled mix in chickpea flour. Make small round balls. Deep fry them in hot oil till they turn golden. Drain on a kitchen towel and se...

Drumstick Flowers Fritters

INGREDIENTS: Drumstick Flowers 1 cup Onion 1 finely chopped Green Chilis 1-2 finely chopped Coconut Grated 2 tbsp Ginger Paste 1 tsp Red Chili Powder 1/2 tsp Raw Rice 1/4 th cup Split Bengal Gram (Chana Dal) 1/4 th cup Salt to taste Oil for deep frying METHOD: Serving Size: 6-7 Wash and clean the drumstick flowers. Blanch them for 2-3 minutes to reduce bitterness. Wash and soak chana dal and raw rice for 3-4 hours or overnight. Grind them into a thick coarse paste. Transfer the batter to a bowl. Add drumstick flowers, onions, green chilis, red chili powder, grated coconut and salt. Mix well. Take small portions of the mixture and drop them in hot oil. Fry in batches on medium heat, flipping occasionally until the fritters turn golden brown and crisp. Remove the fritters with a slotted spoon and drain on paper towels. Serve drumstick flowers fritters hot as an appetizer with either tomato sauce, kashundi or tamarind-dates chutney. It serves as a great accompanime...

Egg and Veggie Scramble

INGREDIENTS: Eggs 4 Mushrooms 1 cup sliced Spinach 1 cup chopped Carrot 1/2 cup chopped finely Red, Green and Yellow Bell Peppers 1/2 cup chopped finely Tomato 1 chopped Milk 1/2 cup Cream 2 tbsp Onion 1 chopped finely Garlic Cloves 4-6 minced Salt and pepper to taste Oil 2 tbsp Butter 1 tbsp METHOD : Serving Size: 2-3 Heat oil in a skillet over medium heat. Add garlic and onions. Sauté until the onions turn translucent. Add the carrots and bell peppers and cook for 4-5 minutes. Add the mushrooms and sauté until the mushrooms are soft. Next add the spinach and sauté until the spinach is wilted. Remove the veggies from the pan. Whisk eggs, milk and cream together along with a dash of salt and pepper in a bowl. Heat the remaining oil and butter in a skillet. Pour in the egg mixture, then stir in tomatoes. Scramble them with a spatula by gently pulling them across the pan to form large, soft curds. Once the eggs are thickened, add the cooked vegetables and stir. Se...

Bottle Gourd Pudding (Lauki ka Halwa)

INGREDIENTS: Bottle Gourd (Lauki) grated 4 cups Ghee 4 tbsp Milk 2 cups Sugar 1 cup Almond Flour or Milk Powder 1 cup Cashews 6-8 chopped Raisins 10-12 Almond Flakes and dried cranberries for garnishing METHOD: Serving Size: 5-6 Peel the skin of the bottle gourd. Cut the lauki in half and discard the seeds. Grate and set aside. Heat ghee in a pan over medium heat. Add the grated lauki and cook stirring occasionally Most of the moisture should evaporate and the lauki should become soft and translucent in color. Pour the milk and bring the mixture to a simmer. Cook for 10 minutes or till milk thickens and lauki is cooked completely. Add sugar and stir continuously. As the mixture thickens add almond flour (for richness) or milk powder and cook for 2 more minutes. Almond flour helps thicken the halwa and bind the ingredients together, making it easier to scoop and serve. Roast the cashews and raisins in ghee and add them to the halwa. Garnish with almond flakes and...

Potato Latkes

INGREDIENTS: Potatoes 6 large size grated Eggs 2 large whisked All-Purpose Flour 4 tbsp Baking Powder 1 tsp Onion 2 grated Vegetable Oil Garlic Cloves 3-4 minced Salt as needed Black Pepper Powder 1/2 tsp METHOD: Serving Size: 4-5 Wash the grated potatoes. Use a cheese cloth to remove as much water as possible from the grated potatoes and onion. Place the drained potatoes and onion in a bowl and fold in beaten eggs. Add flour, minced garlic, baking powder, pepper powder, and salt. Mix everything thoroughly. Heat a generous amount of oil in medium-high heat in a large skillet. Using a large spoon place potatoe mixture in oil and flatten with the back of the spoon. Fry each latke until golden brown and crispy on both sides. Once cooked transfer the latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Serve potato latkes with sour cream and applesauce on the side.