Homely Platter

  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 ...

  INGREDIENTS: Onions 2 large All-purpose Flour 1 cup Corn flour 4 tbsp Black Pepper Powder 1/2 tsp Paprika Powder 1/2 tsp Baking Powder 1 tsp Salt to taste Chilled Water 1/2 cup Panko Breadcrumbs 1 cup Oil for deep frying METHOD: Serving size: 3-4 Peel the onions and slice them into 1/2inch-thick rings.   Gently push the center out with your fingers. Separate into individual rings. Use medium to large rings for best results. After separating, soak in cold water for 15–20 minutes. Pat completely dry before coating. This reduces sharpness and helps crispness. Prepare breading station by setting out 3 wide shallow dishes. Whisk all-purpose flour, 2 tbsp corn flour, salt, black pepper powder, paprika powder, and baking powder together in the first dish. In the second bowl, whisk together chilled water, equal parts corn flour and all-purpose flour, and a pinch of salt until smooth. The slurry should coat the back of a spoon but not be too runny. Place breadcrumbs in the third dish...

INGREDIENTS: Cauliflower 1 (cut into medium florets) Hot Water and Salt for blanching the florets Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Semolina 1 tbsp Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/4 tsp Coriander Leaves chopped 1-2 tbsp Baking Soda, a pinch (optional)  Salt to taste Hot Oil 1 tbsp Water as required to make batter METHOD: Serving Size: 4-5 Wash the florets and blanch in hot salted water for 6-8 minutes. Drain and pat dry. Mix besan, rice flour, dry spice powders, salt, baking soda, hot oil (for crunchiness), and coriander leaves. Add water gradually to make a smooth, thick batter. Let it rest for 5-10 minutes. Dip the florets into the batter and carefully lower them into medium-hot oil. Fry until lightly golden, then remove and drain on a wire rack.  Let them cool briefly, then fry once more until deep golden brown and crisp. Serve hot with fried green chilis, mint chutney, onion slices and lemon wedges.