Homely Platter

  INGREDIENTS: Onions 3 large, very thinly sliced lengthwise Red Chili Powder 1 tsp Green Chilis 2-3 finely chopped Carom Seeds (ajwain) 1/2 tsp Coriander Leaves chopped 2 tbsp Curry Leaves 1 sprig chopped Oil for frying and 1 tbsp hot oil for the batter   Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Baking Soda, a pinch Salt to taste  METHOD: Serving Size: 3-4 After slicing the onions, gently loosen the layers with your fingers. Place the thinly sliced onions in a large mixing bowl. Add salt and mix well. Let it rest for 10-15 minutes. The onions will release natural moisture.  Add the green chilis, red chili powder, carom seeds, chopped coriander leaves, curry leaves and 1 tbsp hot oil. Adding hot oil to the batter creates a ''short'' crust that stays crispy longer.  Gradually sprinkle besan, rice flour and baking soda over the onions. Mix gently. The aim is to achieve a dry, shaggy coating where the onions are just barely held together by the flour. Heat o...

  INGREDIENTS: Potato 2 medium boiled and mashed Broccoli Florets, finely grated 1 cup Eggs 3 Rice Flour 2-3 tbsp Salt and Black Pepper to taste Chili Flakes 1/2 tsp Coriander Leaves for garnish Butter or Oil 1-2 tbsp METHOD: Serving Size: In a large bowl, mix the mashed potatoes, grated broccoli, chili flakes, rice flour, salt and pepper. Heat a non-stick skillet and add a generous tablespoon of butter or oil. Place a mound of the mixture onto the pan and flatten it slightly into a disc. Using the back of a spoon, create a well or a crater in the center, pushing the mixture toward the outer edges to form the nest walls. Cook on a low-medium heat for about 5 minutes, until the bottom is dark gold and holds its shape.  Lightly brush oil on top, then flip the empty nest over with a wide spatula. Cook the top side for 3-4 minutes.  Return it to the original side, then gently crack the egg into the center well. Put the lid on and let it cook until the egg sets to your li...

  INGREDIENTS: For The Paneer: Indian Cottage Cheese (Paneer) 250 grams cut into 1'' cubes Ginger-Garlic Paste 1 tbsp Red Chili Sauce 1 tbsp Soy Sauce 1 tsp  Black Pepper Powder 1/2 tsp Salt to taste Oil 1 tbsp For The Noodles: Hakka Noodles 150 grams (boiled until al dente, drained and cooled) Corn flour 2 tbsp For The Slurry: All-purpose Flour: 3 tbsp Corn flour 2 tbsp Water and a pinch of salt  METHOD: Serving Size: 5-6 In a bowl, mix the paneer cubes with the ginger-garlic paste, chili sauce, soy sauce, pepper, 1 tbsp of oil and salt. Let them rest for 15-20 minutes. Ensure the noodles are dry. Toss them gently with corn flour. This prevents them from sticking together and makes them extra crispy when fried. In a bowl, whisk together the flour, corn flour, water, and salt until a thick, lump-free slurry forms. Heat oil in a pan over medium heat. Dip a marinated paneer into the slurry, coating it lightly.  Take a small bunch of noodles and wrap them around the pan...

  INGREDIENTS: Spinach Leaves 2 cups washed and very finely chopped Milk 2 cups Water 1/2 cup (optional, to dilute the milk) Garlic Cloves 3-4 finely chopped Ginger, 1/2 inch grated Butter 1 tbsp White Pepper Powder, a pinch Salt to taste METHOD : Serving Size: 3-4 In a deep saucepan, melt butter on low heat. Add ginger and garlic. Sauté until soft and fragrant. Do not brown the garlic. Add chopped spinach and cook for 3-4 minutes until wilted and soft. Pour in milk and simmer gently on a low flame. Add a little water if you prefer it lighter. Add salt and white pepper. Simmer on a very low heat for 8-10 minutes, stirring occasionally. Serve hot, paired with Bhutanese red rice or steamed white rice and sauteed vegetables. NOTE: Jaju is a traditional Bhutanese soup rooted in rural, home-style cooking . It originated in agrarian communities where milk, butter, and seasonal leafy greens were easily available, while spices were either limited or expensive. This soup was originally ma...

INGREDIENTS: Chicken 750 grams (bone-in preferred)   Coriander Leaves with tender stems 2 cups Spinach Leaves 1/2 cup Lemon Juice 1 tsp Green Chilis 2-3 Ginger 1-inch Cumin seeds 1 tsp Ginger-Garlic Paste 1 tbsp  Onion 1 finely chopped Bay leaf 1 Green Cardamoms 1-2 Black Pepper Powder 1/2 tsp Coriander Powder 1 tsp Yoghurt 1/2 cup, whisked Oil 3 tbsp Salt as required Water as needed METHOD: Serving size: 5-6 Blanch the spinach leaves for 30-40 seconds. Immediately transfer to ice-cold water to retain the green color. Drain and blend them with coriander leaves, green chilis, ginger and lemon juice into a smooth green paste. Heat oil in a pan and add cumin seeds, bay leaf, and cardamom. Allow them to crackle. Add the chopped onions and saute until they turn translucent. Add ginger-garlic paste and cook until the raw smell dissipates. Add the chicken pieces and saute on medium-high heat until lightly seared. Season with salt, black pepper powder, and coriander powder. Add a litt...

INGREDIENTS: Drumstick Flowers 1 cup cleaned and stems removed Eggs 3 whisked Milk 3-4 tbsp Salt and Black Pepper to taste Butter 1 tbsp Red Chili Flakes, a pinch  Coriander Leaves for garnishing METHOD: Serving size: 1 Drumstick blossoms can sometimes have a slight bitterness. To ensure a smooth flavor, blanch the blossoms in boiling water for 1 minute. Drain immediately. This removes the bitterness and ensures they are tender before hitting the eggs. Heat 1/2 tbsp butter in a pan. Add the drumstick blossoms and a pinch of salt. Sauté for 2-3 minutes until the blossoms turn slightly golden. Remove and set aside.  Heat the remaining butter, then pour in the whisked eggs. Add milk, salt, and pepper. Stir gently and continuously with a spatula.  When eggs are slightly soft and glossy (not fully set), fold the blossoms back in. Turn off the heat while still slightly creamy. Finish with a sprinkle of chopped coriander and a pinch of chili flakes, then serve with sourdough or ...