Homely Platter

  INGREDIENTS: Green Peas 2 cups (coarsely crushed) Potato 1 (boiled and mashed) Roasted peanuts 3 tbsp (coarsely ground) Coconut (grated) 3 tbsp Ginger-Green chili Paste 1 tbsp Bread Slices 2 (finely ground)  Corn flour 2-3 tbsp Coriander Leaves (chopped) 2 tbsp Cumin Seeds 1 tsp Salt to taste Oil 2 tbsp METHOD: Serving Size: 3-4 Heat 1 tbsp of oil in a pan over medium heat. Add cumin seeds and let them crackle. Add the ginger–green chili paste and sauté for a few seconds until fragrant. Add the coarsely crushed green peas to the pan. Sauté for 3-4 minutes to remove excess moisture. Add the mashed potatoes, peanuts, coconut, bread slices powder, coriander leaves and salt. Cook the mixture for 2-3 minutes, stirring continuously. Let the mixture cool completely. Then add corn flour and mix well. Divide the mixture into equal portions and shape into round or oval patties. Heat oil in a skillet and shallow fry the patties over medium heat, turning gently until they are crisp and ...

  INGREDIENTS: Chicken Breasts (boneless) 2, cut into bite-sized pieces  Red Chili Sauce 2 tbsp Black Pepper Powder 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Paprika Powder 1 tsp Sugar 1 tsp Salt to taste DRY COATING All-purpose Flour 1 cup Corn flour 2 tbsp Milk Powder 1 tsp Baking powder 1/2 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Paprika Powder 1 tsp Black Pepper Powder 1/2 tsp Oregano 1 tsp Salt to taste Oil for frying Ice-cold Water (for dipping) METHOD: Serving Size: 5-6 Toss the chicken pieces with red chili sauce, salt, sugar, paprika powder, garlic powder, onion powder, and pepper powder. Rest in the fridge for 4 hours. Combine all the ingredients for dry coating in a bowl. Remove the chicken pieces from the marinade and dredge them evenly in the flour mixture, ensuring each piece is well coated. Sift the chicken pieces through a sieve to remove excess flour. Quickly dip the sieve in ice-cold water. After soaking in cold water for a while (1-2 seconds only), rem...

INGREDIENTS: Basmati Rice 1 cup or 100 grams Green Peas 3/4 cup Onion 1 thinly sliced Green Chili 1-2 slit Ginger Paste 1 tsp Bay Leaf 1 Green Cardamom 2-3 Cloves 3-4 Cumin Seeds 1 tsp Salt to taste Sugar 1/2 tsp Oil 2 tbsp Water 2 cups  Coriander Leaves 1 tbsp for garnish METHOD: Serving Size: 4-5 Wash and soak the rice for 30 minutes, then drain. Sauté the green peas on medium heat for 1-2 minutes. Peas should look glossy, not shrivelled. Remove and keep aside. In this way, the peas will retain their vibrant green colour. Heat oil in a pressure cooker. Add cumin seeds and the whole spices. Let them splutter and release aroma.  Add sliced onions and saute until lightly golden. Add ginger paste and green chilis and saute for 30 seconds. Add the rice and gently stir to coat the grains with oil. Add hot water, sugar, and salt.  Pressure cook for 1 whistle. Switch off and allow the pressure to release naturally. Open the cooker and gently mix in the sauteed peas. Cover and l...

INGREDIENTS: Whole Wheat Flour 1 cup All-purpose Flour 1 cup Radish, grated 2 cups Nigella Seeds 1 tsp Green Chilis 1-2 finely chopped Ginger, grated 1 tsp Coriander Leaves chopped 2 tsp Red Chili Powder 1/2 tsp Salt to taste Oil METHOD: Serving Size: 4-5 Knead both flours with salt, 1 tablespoon of oil, and water into a soft and smooth dough. Heat oil in a pan and add nigella seeds. When they crackle, add green chilis and ginger. Sauté briefly.  Add grated radish and salt. Cook on medium heat until the moisture evaporates and the mixture turns dry. Add red chili powder and coriander leaves. Let the mixture cool completely. Divide the dough into equal balls. Roll one ball slightly and place a portion of the radish mixture in the center. Seal and gently roll into a paratha. Cook the paratha on a medium-hot griddle, brushing oil on both sides, until golden spots appear. Serve with fresh curd, green chutney, and pickle.  

INGREDIENTS: Broccoli Florets 2 cups Hung Curd 4 tbsp Ginger-Garlic Paste 1 tsp Tandoori Masala 1 tsp Red Chili Powder 1 tsp Salt to taste  Oil 3 tbsp Lemon Juice METHOD: Serving Size: 4-5 Blanch the broccoli florets in boiling salted water for 2 minutes. Immediately transfer to ice water. Drain and pat dry completely. This will help the florets retain their bright green colour. In a bowl, combine the hung curd, ginger-garlic paste, tandoori masala, red chili powder, 1 tbsp of oil, and salt. Add the broccoli florets and mix well until evenly coated. Cover and marinate for 2 hours. Heat oil in a grill pan over medium-high heat. Arrange the marinated florets in a single layer.  Cook for 4-5 minutes until lightly charred. Turn and grill the other side for another 3-4 minutes, or until cooked through. Drizzle lemon juice on top and serve hot. Serve as a starter with mint chutney, use as a wrap filling, or as a side dish.

  INGREDIENTS: Prawns 400 grams (cleaned and deveined) Linguine Pasta 300-350 grams Garlic Cloves 5-6 finely chopped Chili Flakes 1/2 tsp Red Chili 2 chopped Oil 3 tbsp Butter 1 tbsp Salt and black pepper to taste Lemon Juice 1 tbsp Pasta cooking water (reserved)  Chili Oil 1 tsp Cherry Tomatoes 400 grams (halved) Garlic Cloves 5-6 (whole, peeled for paste) Sugar 1 tsp Parsley 1 tsp METHOD: Serving Size:5-6 Toss the cherry tomatoes, whole garlic cloves, 2 tbsp of oil, salt, chili flakes, and sugar in a bowl. Place them on a baking sheet. Roast in a preheated oven at 200 degrees Centigrade for 20-25 minutes until the tomatoes are charred at the edges and the garlic is soft. Blend them and set aside. Boil linguine in salted water until al dente. Set aside 1/2–1 cup of the pasta cooking water, then drain the pasta. Heat the remaining oil and butter in a pan over medium heat. Add minced garlic, chili flakes, and chopped chilis. Sauté them until fragrant. Add the prawns and co...