Homely Platter

  INGREDIENTS: Rice 1 cup soaked overnight Semolina 3 tbsp Potato 2 large, boiled Green Chilis 2-3  Ginger, 1 inch, grated Cumin Seeds 1 tsp Carrot, grated 1/2 cup Capsicum chopped 1/4 cup Onion 1 large, finely chopped Coriander Leaves chopped 2 tbsp Oil 3 tbsp Baking Soda 1 tsp Salt to taste METHOD: Serving Size: 4-5 Wash the rice and soak it overnight. Then drain the rice and blend it with boiled potatoes, cumin seeds, ginger, green chilis, salt, and water. Transfer the rice to a bowl and add semolina, onion, carrot, capsicum, coriander leaves and 2 tbsp oil. Adding oil helps brown the edges.  Let the batter rest for 15-20 minutes so the semolina absorbs moisture. Just before cooking, add baking soda. Sprinkle 1 tsp of water on top to activate it. Gently fold it in. Heat a pan on medium flame. Brush it with oil.  Pour a ladleful of batter onto the pan and gently spread it into a 1/2-inch-thick pancake.  Drizzle a little oil around the edges. Cook until th...

  INGREDIENTS: Split Yellow lentils (Moong Dal) 1/2 cup Drumstick (Moringa) Blossoms 1 cup Drumstick Leaves 1/2 cup Ginger 1-inch grated Green Chilis 1-2 finely chopped Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Salt and Sugar to taste Mustard oil 2 tbsp Cumin Seeds 1 tsp Onion 1 finely chopped Garlic Cloves 4-5  Dry Red Chili 1 METHOD: Serving Size: 3-4 Remove the leaves from the stems and rinse them well.  Wash the blossoms and keep aside. Lightly roast the moong dal until they turn a pale golden color and release a nutty aroma.  Wash the dal well, then cook it with 2 cups of water, turmeric, green chillies, and salt.   Cook until the dal is soft but not mushy. If it's too thick, add a splash of hot water to reach a stew-like consistency. Add the moringa leaves to the simmering dal and cook for 3-4 minutes until the leaves are tender. Do not overcook. By doing so, the leaves will retain their vibrant green color. Fold in the drumstick blossoms. Simmer only...

  INGREDIENTS: Drumstick Blossoms 1 cup  Rice Flour 1 tbsp All-purpose Flour 1 cup Corn flour 2 tbsp Ice-Cold Sparkling Water or Soda Water as needed to make tempura batter Salt as required Oil METHOD : Serving Size: 4-5 Clean the blossoms but keep a tiny stem base intact. Don't separate every individual flower. For very delicate, dry blossoms, spread them   on a plate. Lightly mist with water (just 1–2 sprays) or cover with a barely damp cloth for 10–15 minutes.  Lightly dust the blossoms with the rice flour. This helps the tempura batter cling better and prevents the clusters from falling apart. In another bowl, mix all-purpose flour, corn flour, and salt.  Gradually add ice-cold sparkling water or soda water and whisk gently to form a light, airy batter that coats well without being runny. Take small clusters of the dusted blossoms, shake off the excess flour and dip the clusters into the tempura batter. Slide them into the hot oil. Fry until pale golden and ...

  INGREDIENTS: Malabar Spinach (Pui Shaak) 500 grams Prawns 200 grams (medium-sized) Pumpkin, cubed 1 cup Potato 1 large cubed Onion 1 large, thinly sliced Nigella Seeds 1 tsp Bay Leaf 1  Green Chilis 3-4 slit Ginger Paste 1 tbsp Turmeric Powder 1 tsp Red Chili powder 1/2 tsp Cumin Powder 1 tsp Salt and Sugar to taste Mustard oil 3 tbsp METHOD: Serving size: 4-5 Separate the leaves of the Malabar spinach from the stems. Chop the stems into 3-inch pieces. Shred the leaves coarsely. Clean the prawns, devein and toss them with a pinch of turmeric and salt. Heat 1 tbsp of mustard oil in a pan and lightly stir-fry the prawns for 1 minute until they turn pink. Remove and set aside. Temper the remaining oil with nigella seeds, green chilis and bay leaf. Once they release their aroma, add the onions and saute them until they turn translucent.  Stir in the ginger paste and saute briefly before adding potatoes and pumpkin. Cook them on medium heat for 3-4 minutes. Add the stems, sa...

  INGREDIENTS: Chicken boneless 5oo grams, cut into bite-sized pieces Corn flour 4 tbsp All-purpose Flour 2 tbsp Rice Flour 2 tbsp Egg White 1  Ginger-Garlic Paste 1 tbsp Green Chili Paste 1 tsp Red Chili Powder 1 tsp Black Pepper powder 1/2 tsp Lemon Juice 1 tsp Baking Soda, a tiny pinch Sugar 1 tsp Salt to taste Oil for frying For the Sauce and Stir-Fry: Oil 2 tbsp Green Chilis 3-4 chopped Onion 1 large, cubed and petals separated Garlic Cloves 6-8 finely chopped Ginger, finely chopped 1 tbsp Capsicum 1 cubed Soy Sauce 1 tbsp Green Chili Sauce 1 tbsp Red Chili Sauce 1 tbsp Vinegar 1 tsp Sugar 1/2 tsp Black Pepper Powder 1/2 tsp Kashmiri Red Chili Powder 1/2 tsp Spring Onion Greens for garnishing METHOD: Serving Size: 5-6 In a bowl, mix chicken pieces with lemon juice, salt, sugar, 1 tbsp oil, black pepper, red chili sauce, ginger-garlic paste, green chili paste, egg white, and red chili powder. Let it rest for 30 minutes. Add all-purpose flour, rice flour, corn flour and bak...

  INGREDIENTS: Chicken 300 grams (thigh or breast cut into small bite-sized cubes) Ginger-Garlic Paste 1 tsp Green Chili Paste 1 tsp Lemon Juice 1 tbsp Red Chili powder 1 tsp Dried Fenugreek Leaves (kasoori methi) 1 tsp Gram Flour (Besan) 4 tbsp Rice flour or corn flour 2 tbsp Baking soda, a pinch Oil for deep frying and 1 tbsp hot oil for the batter Salt to taste METHOD: Serving Size: 6-7 In a bowl, mix the chicken with ginger-garlic paste, green chili paste, lemon juice, and salt. Let it rest for 30 minutes or overnight in the fridge. This step tenderizes the chicken. Add the besan, rice flour, kasoori methi, red chili powder, baking soda, and 1 tbsp of hot oil to the marinated chicken. Adding hot oil to the batter creates a ''short'' crust that stays crispy longer. Mix well so every piece is coated. If the batter is too dry, sprinkle a few drops of water until the mixture is thick and clings to the chicken. Heat oil in a deep pan over medium-high heat. Drop the chick...