Homely Platter

  INGREDIENTS: Broccoli Florets 12-15 (blanched and cooled) Shrimp 250 grams cleaned and deveined Butter 2 tbsp Oil 1 tbsp Garlic Cloves 5-6 finely chopped All-purpose Flour 1 tbsp Milk 1 cup Black Pepper Powder 1/2 tsp Salt to taste Water 3-4 tbsp METHOD: Serving size: 3-4 Heat oil in a pan. Add the shrimps, season with salt and pepper and cook until just opaque. Remove and set aside. Melt butter on low heat and add garlic. Sauté until fragrant. Add flour and cook for 1 minute. Do not brown. Pour in warm milk, stirring occasionally to avoid lumps. Cook until the sauce thickens lightly. Add broccoli and shrimp to the sauce. Season with salt and pepper. Simmer gently for 2-3 minutes. Adjust consistency with water if needed. Add a squeeze of lemon (optional). Garnish with chili flakes and toasted sesame seeds, and serve with steamed rice, garlic bread, or pasta alongside a fresh cucumber salad.

  INGREDIENTS: Broccoli Florets 10-12 Potatoes 2 medium, peeled and cubed Prawns 200 grams, small size, cleaned and deveined (optional) Cumin Seeds 1 tsp Onion 1 medium, finely chopped Ginger-Garlic Paste 1 tbsp Tomatoes 2 medium, pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala powder 1/2 tsp Cashew Paste 1 tbsp Salt to taste Sugar 1/2 tsp Oil 2-3 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 2-3 Blanch the broccoli florets and keep aside.  Heat 1 tbsp of oil in a pan, then lightly sauté the prawns (if using) and the broccoli florets. Remove and set aside. In the same pan, heat the remaining oil, add cumin seeds and let them splutter. Add chopped onions and saute until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the cashew paste, tomato puree, salt, sugar and the dry spice powders. Cook until the oil begins to separate. Add the potatoes and wa...

  INGREDIENTS: Broccoli Florets 12-14 (blanched and cooled) Chicken Thighs, boneless, cut into thin strips 200 grams Carrots, cut into thin half-moon 1/4 cup Garlic, minced 1 tbsp Soy Sauce 1 tbsp Sesame Oil 1 tbsp Black Pepper Powder 1/2 tsp Oyster Sauce 2 tbsp Chicken Stock or Water 1/4 cup Salt to taste Oil 2-3 tbsp METHOD: Serving Size: 3-4 In a bowl, marinate the chicken with salt, soy sauce, black pepper powder, and sesame oil. Let it rest for 30 minutes. Stir-fry the chicken pieces until nicely seared and almost cooked. Remove and set aside. Sauté the garlic, then add the broccoli and carrots. Stir-fry on high heat for 3-4 minutes to keep them crisp and dry. Return chicken to the pan. Add oyster sauce and toss well to coat. Add a splash of chicken stock or water, then toss over high heat until the moisture evaporates and everything turns dry and glossy. Garnish with  fried garlic and  toasted sesame seeds and serve with steamed rice or noodles and a light cucumber ...

  INGREDIENTS: Green Peas 1 cup Cumin Seeds 1/2 tsp Garlic Cloves 1-2 minced Carrot 3-4 tbsp thinly sliced Sweet Corn 1/4 cup Raw Potato, grated 1/2 cup Paneer, grated 3-4 tbsp Roasted Peanuts 1-2 tbsp, coarsely crushed Cashews 1 tbsp, finely chopped Coriander Leaves 2 tbsp, chopped All-purpose Flour 1/2 cup Corn flour 2 tbsp Baking Powder 1/2 tsp Black Pepper Powder 1/2 tsp Milk or Water as required for batter Salt to taste Oil METHOD: Serving size: 5-6 Heat oil in a pan and saute the cumin seeds and garlic until fragrant. Remove and set aside. Sauté the peas for 2-3 minutes until the raw smell disappears. Allow them to cool. Blend the sauteed peas into a coarse paste. In a mixing bowl, combine flour, corn flour, baking powder, salt, pepper, sauteed cumin seeds and garlic. Add the pea paste and gradually mix in milk or water to form a thick, but pourable batter. Add the grated potato, carrot, paneer, sweet corn, peanuts, cashews, and coriander leaves. Spoon a ladleful of batter on...

  INGREDIENTS: Spinach 400 grams, blanched and pureed Sweet Corn Kernels 100 grams, boiled Butter 1 tbsp Oil 1 tbsp Garlic 8-10 finely chopped Onion 1 finely chopped Black Pepper Powder 1/2 tsp Salt to taste Cream or Milk 1/4 cup METHOD: Serving Size: 3-4 Heat butter and oil in a pan. Add garlic and onion and saute until soft and fragrant. Add the sweet corn kernels and saute for 1-2 minutes. Stir in the spinach puree and cook for 3-4 minutes to remove the raw flavor. Add cream or milk. Season with salt and pepper. Simmer for 3-4 minutes until the sauce is thick and glossy.  Serve with either paratha or steamed rice, and pickled onions.

  INGREDIENTS: Mutton 500 grams (bone-in) Onion 1 large sliced Ginger 1 tbsp finely chopped Garlic 1 tbsp finely chopped Green Chilis 1-2 slit Black Pepper crushed 1/2 tsp Oil 2 tbsp Salt to taste Water 6-7 cups Egg Noodles 150 grams Cabbage, shredded 1 cup Carrot, julienned 1/2 cup Spring Onion Whites 1/4 cup Radish, julienned 1/2 cup Spinach, roughly chopped 1/2 cup Soy Sauce 1 tsp Vinegar 1/2 tsp Coriander leaves for garnish  Spring Onion Greens Chili Oil METHOD: Serving Size: Heat oil in a pressure cooker and add ginger, garlic, onion, and green chilis. Sauté until aromatic. Add mutton, crushed black pepper, and salt. Sauté for 4-5 minutes and add water. Pressure cook for 7-8 whistles.  Reduce the heat to low, cover, and let it simmer gently for 20–30 minutes. To make a clear broth, remove the mutton pieces and strain the liquid. Return the meat to the strained broth. Boil the noodles until just cooked. Drain and keep aside. Bring the mutton along with its stock to a ...