Homely Platter

  INGREDIENTS: Idly Rice or Raw rice, 1 cup Cooked rice, 1/2 cup Grated Coconut, 1/4 to 1/2 cup Grated Cucumber, 2 cups Fenugreek Seeds 1/2 tsp (helps fermentation) Ginger 1/2 inch Green Chilis 1-2 Cumin Seeds 1 tsp  Curry Leaves 5-6 Salt as required Water as needed METHOD: Serving Size: 4-5 Wash the raw rice thoroughly until the water runs clear. Soak it in plenty of water for 4–5 hours , or preferably overnight. Drain the soaked rice well. Wash and grate the cucumber.  Don't discard all the juice; it can  be used while grinding the batter. Add the soaked rice, cooked rice, grated coconut, cucumber, green chilis, ginger, curry leaves and cumin seeds to a blender. Add the cucumber juice gradually until you get a thick, smooth batter. Transfer the batter to a large bowl.  Cover and leave it in a warm place to ferment for 8–10 hours or overnight . After fermentation, add salt, then add a little water and mix until you have a pourable but slightly thick dosa b...

  INGREDIENTS: Split Green Moong Dal 1 cup (soaked for 4-6 hours) Spinach, finely chopped 3 cups Onion 1 large, finely chopped Tomato 1 large, finely chopped Ginger 1 inch, grated Garlic Cloves 4-5, minced Green Chilis 1-2, finely chopped Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Cumin Powder 1/2 tsp Oil 1-2 tbsp Cumin Seeds 1/2 tsp Salt to taste Water 2-3 cups or as needed Lemon juice and coriander, to finish METHOD: Serving Size: 3-4 Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water. Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly. If using whole green moong with the skin, soaking may need a little longer and cooking time will increase. Heat oil in a pan. Add cumin seeds and, when they crackle,  add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft. Add the chopped spinach and cook for 2–3 minutes, just until wilted. Add the...

  INGREDIENTS: Fish Fillets, 500 grams, skinless (Asian Sea Bass, Cod, Tilapia, Catfish or any firm white fish) Salt, 1 tsp Black Pepper Powder, 1 tsp Paprika Powder, 1 tsp Olive Oil, 1 tbsp Butter, 1 tbsp Garlic Cloves, 5-6, minced Fish Stock or Chicken Broth, 1 cup Lemon Juice, 2 tbsp Parsley, 2 tbsp, finely chopped Chili Flakes for garnish METHOD: Serving Size: 3-4 Pat the fish dry and season with salt, pepper, and a little paprika. Heat oil in a pan and cook the fish until golden on both sides. Remove the fish and keep aside. In the same pan, add the butter and garlic and sauté briefly over low heat. Pour in the broth and bring to a gentle simmer for 2 minutes. Add lemon juice and simmer for 1 minute. Return the seared fish to the pan and spoon the sauce over it.  Garnish with chopped parsley and lemon slices. Pair with steamed white rice, roasted baby potatoes, sautéed green beans and cucumber and tomato salad.

INGREDIENTS: Cucumber, 1 large Idly Rawa, 1 cup Grated coconut, 1 cup Green Chilis 2-3, finely chopped Ginger, 1/2 inch, grated Coriander Leaves, 2 tbsp, chopped Curd, 2 tbsp Baking Soda, a pinch (for extra fluffiness) Salt to taste Water as needed Oil 1 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Hing a pinch Urad Dal 1/2 tsp Curry Leaves a few METHOD: Serving Size: 3 - 4 Dry-roast the idly rawa in a pan over low heat for 2–3 minutes , until it becomes warm and aromatic. Do not allow it to brown. Transfer it to a bowl and let it cool.  This light roasting enhances the rawa’s natural nutty aroma and helps eliminate the raw flour-like smell. It also reduces the tendency of the rava to become excessively sticky when combined with wet ingredients, helping the batter remain light and preventing the idlis from turning dense or rubbery. Trim the ends of the cucumber and grate it. If it’s very watery, lightly squeeze out excess water and keep the juice aside. In a large bowl, combine g...

  INGREDIENTS: Fish Fillets, boneless, 3-4 (Basa, Tilapia, Cod, Seabass) Oil, 1 tbsp Butter, 3 tbsp Lemon juice, 1 tsp Spinach, 2 cups, washed Garlic Mince, 1 tsp All-purpose flour, 1 tbsp Milk, 1 cup Parmesan Cheese 2 tbsp  Cream 2-3 tbsp (optional)  Salt and Black Pepper to taste METHOD: Serving Size: 2-3 Season the fish with salt, pepper and lemon juice. Heat oil in a pan and sear the fish fillets for 2-3 minutes on each side until golden brown on top. Remove and set aside. Heat the butter in a pan, add the garlic, and sauté until fragrant. Add spinach and cook until just wilted. Season with salt and pepper. Press the spinach against a mesh strainer.  This helps prevent green liquid from seeping onto the plate and diluting the sauce. Melt butter in a pan. Add flour and cook for 1 minute without browning. Gradually whisk in warm milk. Add salt, pepper and cream if using. Cook until smooth and slightly thickened.  Place the spinach in the center of the plate. P...

INGREDIENTS: Eggs 6 hard-boiled Water 1 cup White Vinegar 1 cup Sugar 2 tbsp Salt 2 tsp Peppercorns 1/2 tsp Bay leaf 1 Garlic Cloves 2-3 crushed Beet 2  peeled and sliced into thin rounds Egg Yolks (from pickled eggs) Mayonnaise/Hung Curd/Cream/Butter 3 tbsp Salt and Pepper to taste Paprika, a small pinch METHOD: In a saucepan, combine water, vinegar, sugar, salt, bay leaf, peppercorns, garlic and beet. Bring to a boil,  then reduce the heat and simmer for 15–20 minutes until the beets are tender and the liquid is a deep, dark ruby. Let the liquid cool to room temperature. Place the peeled eggs and cooked beet slices in a wide-mouth glass jar, then pour the pickling liquid over them until they are submerged. Refrigerate for 10-12 hours or overnight Once pickled, remove the eggs and pat them dry carefully with a paper towel. Slice the eggs lengthwise. Scoop out the yolks into a bowl. Mash the yolks and mix with mayonnaise, hung curd, cream, or butter, then add salt, pepper,...