Homely Platter

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. Peel the cucumber, trim the ends, and grate it. If it’s very watery, lightly squeeze out excess water and keep the juice aside. In a large bowl, combi...

  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,...

  INGREDIENTS: Kidney Beans, White Beans or Black Beans, cooked, 1/2 cup  Rolled Oats 1/4 cup Eggs, 2 Olive oil, 1 tbsp Onion, 1 finely chopped Garlic Cloves, 3-4, minced Tomato, 3, pureed Bell Pepper, 1/2, finely chopped Cumin Powder, 1/2 tsp Paprika Powder, 1/2 tsp Black Pepper Powder, 1/4 tsp Dried Oregano, 1/2 tsp Salt to taste Green Chilis, 1-2 finely chopped Fresh Parsley, 1-2 tbsp, finely chopped Water as required METHOD: Serving size: 2 Heat oil in a wide skillet. Add onion and bell pepper and sauté until softened.    Add garlic and green chilis and cook for another 20 seconds. Add the tomato puree, cumin powder, paprika powder, black pepper, oregano and salt. Cook for 5-7 minutes until the sauce thickens. Add the beans and rolled oats. Pour in water and mix well. Simmer gently for 4-5 minutes until the oats soften and the mixture thickens. Make two wells in the mixture and crack an egg into each well. Cover the skillet and cook over low heat until the egg wh...

  INGREDIENTS: Fish Pieces 250-300 grams (bone-in, river or coastal fish) Potato cubes 1 cup Pointed Gourd 5-6, peeled lightly and halved  Bottle Gourd chunks 1 cup Onion 1 medium, thinly sliced Ginger 1-inch grated Garlic Cloves 5-6, minced Tomato 1 medium, finely chopped Turmeric Powder 1/2 tsp Cumin Powder 1/2 tsp Black Pepper Powder 1/2 tsp Green Chilis 1-2  Nigella Seeds 1/2 tsp Mustard Oil 1 tbsp Salt to taste  Water 2-3 cups Coriander Leaves, a handful chopped Lemon Juice 1 tsp METHOD: Serving Size: 4-5 Wash the fish pieces thoroughly, then marinate them with salt and turmeric for 10–15 minutes. Lightly pan-sear the fish on both sides until just golden. Remove and set aside. In the same pan, add nigella seeds and let them crackle. Add the onion, ginger, and garlic, and cook for a few seconds. Add the tomatoes, dry spice powders and the vegetables. Add water and simmer until the veggies start softening. Add the fish back in the broth and simmer gently for 4-5 m...

  INGREDIENTS: Shrimp 200 grams Yellow Lentils (Moong Dal) 1/4 cup Oil 2 tbsp Onion 1 large, finely chopped Ginger, grated 1 tsp Garlic Cloves 3-4, minced Green Chili 1-2, chopped Tomato 1, finely chopped Turmeric Powder 1/4 tsp Black Pepper Powder 1/2 tsp Salt to taste Water 3-4 cups Coriander Leaves Paste 3 tbsp Lemon Juice 1 tsp METHOD: Serving Size: 2-3 Wash the moong dal and cook with salt, turmeric and 3 cups of water until soft but not completely mushy. Heat oil in a pot and sauté the onion until soft and translucent.  Add ginger, garlic and tomatoes and cook until soft.  Add the cooked moong dal and pour in 1 cup of warm water to achieve a soup-like consistency. Add the shrimp, green chili, salt, and black pepper. Cook for 5-6 minutes until they turn pink and are just cooked through. Stir in the coriander paste and simmer for 1-2 minutes. Finish with a squeeze of lemon juice. Garnish with coriander leaves and serve hot with buttered toast or steamed rice, roasted ...