Homely Platter

  INGREDIENTS: Fish Pieces 250-300 grams (bone-in, river or coastal fish) Potato cubes 1 cup Pointed Gourd 5-6, peeled lightly and halved  Bottle Gourd chunks 1 cup Onion 1 medium, thinly sliced Ginger 1-inch grated Garlic Cloves 5-6, minced Tomato 1 medium, finely chopped Turmeric Powder 1/2 tsp Cumin Powder 1/2 tsp Black Pepper Powder 1/2 tsp Green Chilis 1-2  Nigella Seeds 1/2 tsp Mustard Oil 1 tbsp Salt to taste  Water 2-3 cups Coriander Leaves, a handful chopped Lemon Juice 1 tsp METHOD: Serving Size: 4-5 Wash the fish pieces thoroughly, then marinate them with salt and turmeric for 10–15 minutes. Lightly pan-sear the fish on both sides until just golden. Remove and set aside. In the same pan, add nigella seeds and let them crackle. Add the onion, ginger, and garlic, and cook for a few seconds. Add the tomatoes, dry spice powders and the vegetables. Add water and simmer until the veggies start softening. Add the fish back in the broth and simmer gently for 4-5 m...

  INGREDIENTS: Shrimp 200 grams Yellow Lentils (Moong Dal) 1/4 cup Oil 2 tbsp Onion 1 large, finely chopped Ginger, grated 1 tsp Garlic Cloves 3-4, minced Green Chili 1-2, chopped Tomato 1, finely chopped Turmeric Powder 1/4 tsp Black Pepper Powder 1/2 tsp Salt to taste Water 3-4 cups Coriander Leaves Paste 3 tbsp Lemon Juice 1 tsp METHOD: Serving Size: 2-3 Wash the moong dal and cook with salt, turmeric and 3 cups of water until soft but not completely mushy. Heat oil in a pot and sauté the onion until soft and translucent.  Add ginger, garlic and tomatoes and cook until soft.  Add the cooked moong dal and pour in 1 cup of warm water to achieve a soup-like consistency. Add the shrimp, green chili, salt, and black pepper. Cook for 5-6 minutes until they turn pink and are just cooked through. Stir in the coriander paste and simmer for 1-2 minutes. Finish with a squeeze of lemon juice. Garnish with coriander leaves and serve hot with buttered toast or steamed rice, roasted ...

  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 ...

  INGREDIENTS: Pabda Fish 4-6 pieces Yoghurt 1 cup Black Mustard Seeds 1 tsp Yellow Mustard Seeds 2 tsp Onion 1 medium, thinly sliced Ginger Paste 1 tsp Green Chilis 2-3 Turmeric 1/2 tsp Salt to taste Sugar 1/4 tsp Mustard Oil 2 tbsp Water as needed Coriander Leaves  METHOD: Serving size: 4-5 Wash the fish and rub them with salt and turmeric. Keep aside for 10-15 minutes. Soak the black and yellow mustard seeds in warm water for 10 minutes. Grind them with one green chili and salt (this prevents the mustard from turning bitter) into a smooth paste using a splash of water. Whisk the yoghurt with the mustard paste, ginger paste, a pinch of turmeric powder, and salt until smooth and lump-free.  Pan-sear the fish on medium heat until light golden on both sides. Remove and set aside.  Heat the remaining oil in the same pan and add the onion slices and green chilis. Sauté until the raw aroma of the onion dissipates and turns translucent. Lower the heat and pour in the yogh...

  INGREDIENTS: Pigeon Peas (Toor Dal) 2 tbsp Split Chickpeas (Chana Dal) 2 tbsp Yellow Split Gram (Moong Dal) 2 tbsp Whole Green Gram (Hari Moong Dal) 2 tbsp Split Black Gram (Urad Dal) 2tbsp Whole Black Gram (Sabut Urad Dal) 2 tbsp Red Lentils (Masoor Dal) 2 tbsp Whole Brown Lentils (Sabut Masoor Dal) 2 tbsp Kidney Beans (Rajma) 2 tbsp Cauliflower Florets 1/2 cup Green Peas 1/4 cup Carrot cut into small cubes 1/4 cup Paneer, grated 1/2 cup Onion 1 medium, thinly sliced Tomato 1 medium, chopped Ginger 1-inch grated Turmeric Powder 1/2 tsp Cumin powder 1/2 tsp Cumin Seeds 1/2 tsp Bay Leaf 1 Salt to taste  Mustard Oil 1 tbsp Coriander Leaves  Lemon Juice 1 tsp METHOD: Serving Size: 4-5 Wash the dals and soak them for 2 hours. Pressure-cook them with turmeric, salt and enough water until soft. Heat oil in a pan and temper it with cumin seeds and bay leaf. Add sliced onion and saute until light golden. Add the grated ginger, tomato and cumin powder and cook until the tomato s...

  INGREDIENTS: Chicken Thighs 3-4 Carrot 1 medium cut into strips Green Papaya peeled and cut into thin strips Mushrooms 1 cup halved Cauliflower Florets 1 cup Potato 1 cut lengthwise Onion 1 medium, thinly sliced Tomato 1 finely chopped Ginger 1-inch, grated Garlic 6-8 cloves minced Green Chilis 1-2  Turmeric Powder 1/2 tsp Black Pepper Powder 1/2 tsp Cumin Powder 1/2 tsp Salt to taste Oil 2 tbsp Fresh Coriander Leaves Paste 1/2 cup Water 3-4 cups METHOD : Serving size: 3-4 Season the chicken with salt and turmeric. Heat 1 tbsp of oil in a pan and sear the chicken pieces on both sides until lightly golden. Lightly saute the mushrooms and cauliflower florets. Remove and keep aside. Heat the remaining oil, add the onion and saute until translucent. Add ginger, garlic and green chilis and cook for a few seconds. Add the tomatoes and cook until they soften. Add turmeric powder, cumin powder, black pepper powder and salt. Add the vegetables and the chicken thighs. Pour in water, c...

INGREDIENTS: Pabda Fish 3-4 medium-sized Poppy Seeds Paste 3 tbsp Coriander Leaves 1 cup ground with 1-2 green chilis and a splash of water Tomato 1 medium, finely chopped Nigella Seeds 1/2 tsp Turmeric, a pinch Salt to taste Mustard Oil 1 tbsp METHOD: Serving Size: 3-4 Rub the fish with salt and turmeric. Heat 1 tbsp of oil in a pan, then sear them for just 1 minute per side to keep them tender. Set aside.  Heat the remaining oil and season it with nigella seeds. Once they sizzle, add the tomato. Sauté until it turns mushy. Lower the heat and add the poppy seed paste. Cook for 2 minutes. Add half a cup of water. Let it come to a gentle simmer.  Gently slide the pabda back into the gravy. Stir in the coriander paste and simmer for 3-4 minutes.  Adding the coriander paste towards the end of cooking helps retain its fresh green color. Garnish with slit green chili and coriander leaves and serve with steamed rice and cucumber salad.  

INGREDIENTS: Jackfruit 300 grams peeled and cut into 1-inch cubes Potato 1 large Onion 1 large, finely chopped Ginger 1-inch grated Garlic Cloves 5-6 minced Green Chilis 2-3 finely chopped Turmeric Powder 1 tsp Red Chili Powder 1 tsp Roasted Cumin Powder 1 tsp Garam Masala powder 1 tsp Black Pepper Powder 1/4 tsp Roasted Gram Flour (Besan) 2 tbsp Salt and Sugar to taste Mustard Oil 2 tbsp for sauteing the aromatics Prawns 10-12 medium-sized (deveined, shells removed, tails intact) Corn flour 3 tbsp Water 1/2 cup Panco Breadcrumbs 1 cup Coriander leaves chopped, a handful Oil for deep frying METHOD: Serving size: 4-5 Make a slurry with corn flour and water and season with salt and black pepper. Set aside. Boil the jackfruit cubes and the potato in salted water until fork-tender. Drain completely and spread them on a wide plate for 5-6 minutes. This allows the excess moisture to evaporate. Using a potato masher, mash them coarsely. Heat mustard oil in a pan and saute the onions until tra...

  INGREDIENTS: Chicken Breast 200 grams (cut into small, bite-sized chunks) Cauliflower Florets (medium cut) 2 cups Mushrooms (halved or quartered) 1 cup French Beans (cut into 1-inch pieces) 1/2 cup Carrots (sliced into thin rounds) 1/2 cup Onion 1 cubed Garlic Cloves 5-6 minced Black Pepper Powder 1/2 tsp Turmeric, a pinch Oil 2 tbsp Butter 1 tsp Lemon Juice 1 tsp Salt to taste Coriander Leaves, a handful chopped METHOD: Serving Size: 3-4 In a bowl, toss the chicken chunks with salt, pepper, turmeric and 1 tbsp of oil. Let it sit for 15-20 minutes. Heat 1 tsp of oil in a pan, then toss the mushrooms on high heat until they brown. Remove and set aside. Heat the remaining oil and butter in the same pan and add the chicken pieces. Sear them until golden. Add the cauliflower florets and stir-fry on medium-high heat for 4-5 minutes. Add the beans and carrots, and saute for 4-5 minutes. Keep them al dente. Return the pre-seared mushrooms to the pan and sprinkle salt and black pepper. T...

  INGREDIENTS: Dalia 3/4 cup Moong Dal 1/4 cup Cumin Seeds 1 tsp Hing a pinch Turmeric Powder 1 tsp Carrot 1/4 cup diced French Beans 1/2 cup chopped Green Peas 1/4 cup Cauliflower Florets 1/2 cup Onion 1 finely chopped Green Chili 1-2 chopped Tomato 1, finely chopped Ginger 1-inch grated Red Chili Powder 1 tsp Salt to taste Oil or Ghee 2 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 3-4 Roast the dalia and moong dal until they are slightly brown and fragrant. Dry  roasting the dalia until it’s fragrant and golden before cooking will keep the grains distinct.   Pressure cook them along with salt, turmeric and water for 2-3 whistles. Heat oil or ghee in a pan, add cumin seeds and hing. When the seeds splutter, add ginger, green chilis and onion. Sauté until the onions turn translucent and aromatic. Add the veggies (except the peas), salt and tomato. Cook until the tomato softens.  Add the turmeric and red chili powder, then pour in th...

INGREDIENTS: Bhetki Steaks 2-3 Salt to taste Turmeric Powder 1/4 tsp Yellow Mustard Seeds 1 tsp Black Mustard Seeds 1/2 tsp Poppy Seeds 1 tbsp Coconut, grated 2 tbsp Cashews 8-10 Green Chilis 2-3 Ginger 1-inch Garlic Cloves 3-4 Yoghurt 2 tbsp Mustard Oil 2 tbsp METHOD: Serving size: 2-3 Wash the bhetki steaks and rub them with salt and turmeric. Let them rest for 15-20 minutes. Blend yellow and black mustard, coconut, and cashews. poppy seeds, curd, green chilis, ginger, and garlic into a smooth, thick paste, adding a little water. Don't over-blend the mustard for too long. It can turn bitter. Add the paste to the fish steaks. Mix gently so all the pieces are coated evenly.  Transfer to a steel tiffin box or heatproof container. Drizzle raw mustard oil on top and add slit green chilis. Seal the tiffin tightly and place it in a large pot filled with water.  Steam on medium heat for 20-25 minutes. Garnish with green chili and coriander leaves and serve hot with steamed rice, pla...

  INGREDIENTS: Pointed Gourd 10-12 Bengal Gram (Chana Dal) 1/2 cup soaked and coarsely ground) Coconut, grated 2-3 tbsp  Raisins 1 tbsp Cashews 2 tbsp coarsely chopped Coconut Chunks 2 tbsp finely chopped and lightly fried until golden Salt and Sugar to taste Oil 2 tbsp For Tempering the Stuffing: Oil 2 tbsp Cumin Seeds 1/2 tsp Ginger Paste 1 tsp Green Chili Paste 1 tsp Asafoetida (Hing) a pinch For the Gravy: Oil 2 tbsp Bay Leaf 1 Cumin Seeds 1 tsp Onion 1 grated Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Turmeric 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Cashew paste 1 tbsp Salt and Sugar to taste Water as required METHOD: Serving Size: 4-5 Scrape the potol skin to keep its vibrant green color and sturdy shape during cooking. Cut off the ends around 2 cm from the top. Keep the ends aside for later use. Scoop out the seeds with a spoon to create a cavity. Heat 1 tbsp of oil in a pan.  Rub the potol with a little salt and turmeric...