Homely Platter

INGREDIENTS: Eggs 6 hard-boiled Water 1 cup White Vinegar 1 cup Sugar 2 tbsp Salt 2 tsp Peppercorns 1/2 tsp Bay leaf 1 Garlic Cloves 2-3 crushed Beet 2  peeled and sliced into thin rounds Egg Yolks (from pickled eggs) Mayonnaise/Hung Curd/Cream/Butter 3 tbsp Salt and Pepper to taste Paprika, a small pinch METHOD: In a saucepan, combine water, vinegar, sugar, salt, bay leaf, peppercorns, garlic and beet. Bring to a boil,  then reduce the heat and simmer for 15–20 minutes until the beets are tender and the liquid is a deep, dark ruby. Let the liquid cool to room temperature. Place the peeled eggs and cooked beet slices in a wide-mouth glass jar, then pour the pickling liquid over them until they are submerged. Refrigerate for 10-12 hours or overnight Once pickled, remove the eggs and pat them dry carefully with a paper towel. Slice the eggs lengthwise. Scoop out the yolks into a bowl. Mash the yolks and mix with mayonnaise, hung curd, cream, or butter, then add salt, pepper,...

  INGREDIENTS: Kidney Beans, White Beans or Black Beans, cooked, 1/2 cup  Rolled Oats 1/4 cup Eggs, 2 Olive oil, 1 tbsp Onion, 1 finely chopped Garlic Cloves, 3-4, minced Tomato, 3, pureed Bell Pepper, 1/2, finely chopped Cumin Powder, 1/2 tsp Paprika Powder, 1/2 tsp Black Pepper Powder, 1/4 tsp Dried Oregano, 1/2 tsp Salt to taste Green Chilis, 1-2 finely chopped Fresh Parsley, 1-2 tbsp, finely chopped Water as required METHOD: Serving size: 2 Heat oil in a wide skillet. Add onion and bell pepper and sauté until softened.    Add garlic and green chilis and cook for another 20 seconds. Add the tomato puree, cumin powder, paprika powder, black pepper, oregano and salt. Cook for 5-7 minutes until the sauce thickens. Add the beans and rolled oats. Pour in water and mix well. Simmer gently for 4-5 minutes until the oats soften and the mixture thickens. Make two wells in the mixture and crack an egg into each well. Cover the skillet and cook over low heat until the egg wh...

  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...