Homely Platter

  INGREDIENTS: Eggs 3-4 Garlic 6-8 cloves, thinly sliced Extra Virgin Olive Oil 2-3 tbsp Fresh Parsley or Coriander Leaves, a small handful Black Pepper, a pinch Salt to taste METHOD: Serving Size: 1-2 Heat the olive oil in a skillet over low heat. Add the thinly sliced garlic and let it cook until fragrant, soft, and light, pale golden.  Do not let the garlic burn, as it can become bitter. Crack the eggs directly into the sizzling garlic oil.  As the eggs cook, gently tilt the pan and repeatedly spoon the hot garlic-infused oil over the egg whites. This helps the tops cook evenly, creating delicate, crispy, lace-like edges and lightly puffed whites, while keeping the yolks beautifully soft and runny. Scatter the finely chopped fresh parsley, or coriander leaves, directly into the hot oil surrounding the eggs. Slide the eggs and crisp garlic onto a serving plate. Spoon the remaining coriander-infused oil over the top, and finish with a pinch of salt and chili flakes....

  INGREDIENTS: FIRST MARINATION Chicken Breast 500 grams, cut into strips or cubes Black Pepper Powder 1 tsp Red Chili Sauce 1 tbsp Ginger-Garlic Paste 1 tbsp Oil 2 tbsp Salt to taste SECOND MARINATION Corn flour 1 tbsp All-purpose flour 2 tbsp Baking Soda 1 tsp Salt to taste   SAUCE MIXTURE Dark Sauce 1 tbsp Tomato Ketchup 1 tbsp Red Chili sauce 1 tbsp Green Chili Sauce 1 tsp Vinegar 1/2 tsp Sugar 1/2 tsp Black Pepper Powder 1/2 tsp Corn flour Slurry 1 tbsp TEMPERING Oil 1 tbsp Ginger 1/2 inch finely chopped Garlic Cloves 5-6 minced Onion 1 cubed, petals separated Red Bell Pepper 1/2 cubed Green Bell Pepper 1/2 cubed Spring Onions chopped 2 tbsp METHOD: Serving size: 5-6 Mix chicken cubes with salt, pepper powder, red chili sauce, ginger-garlic paste, and oil. Cover and refrigerate overnight. To the same bowl, add corn flour, all-purpose flour, baking soda, and salt. Mix well and set aside. Heat oil in a pan and deep-fry the chicken on medium heat until golden and cooked thro...

  INGREDIENTS: Par-Boiled Rice 1/4 cup Split Chickpeas (Chana Dal) 1/4 cup Pigeon Peas ((Toor Dal) 1/4 cup Split Moong Dal with skin 1/4 cup Whole Green Moong 1/2 cup Split Black Gram Lentils (Urad Dal) 2 tbsp Yellow Moong Dal 2 tbsp Red Chilis 3-4 Cumin Seeds 1 tsp Curry Leaves  Ginger 1-inch Hing 1/4 tsp Salt to taste Oil for cooking Water as required METHOD: Serving Size: 4-5 Wash the dals and rice well. Soak them for 3-4 hours or overnight.  Drain and grind them with red chilis, ginger, cumin seeds, curry leaves, hing and salt. Add a little water and make a slightly coarse, thick batter. Heat a griddle and pour a ladleful of batter onto it. Spread gently into a medium-thick round adai. Drizzle a little oil around the edges. Cook on medium flame until golden, then flip and cook the other side. Serve hot with sambar, coconut chutney, or tomato chutney.

  INGREDIENTS: Shrimp 250 grams, peeled and deveined Cauliflower Florets 3 cups Onion 1 finely chopped Ginger Paste 1 tsp Garlic 5-6 Cloves minced Green Chili 1-2 finely chopped Salt and Black Pepper to taste Cayenne Pepper 1/2 tsp Smoked Paprika 1 tsp Garlic Powder 1/2 tsp Carrots, 1/2 cup diced Green Peas 1/4 cup Coriander Leaves, chopped 1 tbsp Lemon Juice 1 tbsp Oil 2 tbsp METHOD Serving Size: 3-4 Pulse the cauliflower florets in a food processor until they resemble rice grains. Alternatively, grate them using a box grater. Toss the shrimps with smoked paprika, cayenne pepper, black pepper, garlic powder, salt and 1 tbsp of oil until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque with a smoky char. Squeeze lime juice over them, remove and set aside. In the same skillet, add the remaining oil and sauté the chopped onions, green chilis and minced garlic for about 2 min...

INGREDIENTS: Eggs 3 Drumstick Blossoms 1 cup Mushrooms 1 cup sliced Onion 1 finely chopped Green Chilis 1-2 finely chopped Black Pepper Powder 1/2 tsp Salt to taste Oil 2 tbsp Milk 2 tbsp Fresh Coriander leaves for garnish METHOD: Serving Size: 1-2 Remove the stamens and the tough parts from the blossoms. Wash and blanch in hot water for 1-2 minutes. Drain and squeeze lightly. Heat oil in a pan and saute the mushrooms until they release moisture and turn lightly golden. Remove and keep aside. In a bowl, whisk eggs with salt, black pepper and milk. Heat the remaining oil in a pan and saute the green chilis and onions until translucent. Lower the heat and pour the whisked eggs. Let the eggs sit undisturbed for about 20 seconds until a thin layer begins to set at the bottom of the pan. Using a spatula, gently sweep the eggs from the outer edges toward the center creating large, soft, velvety folds. Once the soft, creamy curds begin to form, fold in the mushrooms and prepared drumstick blo...

  INGREDIENTS: Spinach 3 cups washed and finely chopped Paneer 200 grams Onion 2 medium, thinly sliced Ginger 1-inch grated Garlic Cloves 6-7 minced Tomato 1 large, finely chopped Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Turmeric Powder 1/2 tsp Salt to taste Oil 1 tbsp METHOD; Serving Size: 2-3 Blend the paneer into a smooth, velvety paste. Add 2-3 tbsp of milk while blending. Heat the oil in a pan, add the finely chopped onions, and sauté until translucent.  Stir in the ginger and garlic, and saute until aromatic. Add the chopped tomatoes along with salt, red chili powder, coriander powder and turmeric powder. Cook until the tomatoes turn soft and mushy.  Add the chopped spinach leaves.  Mix well and cook on medium heat until the spinach wilts and becomes tender.  Do not cover the pan at this stage, as it helps retain the spinach’s vibrant green color. Once the spinach is almost cooked, pour in the paneer puree. Mix gently until well combined. Simmer on ...