Homely Platter

  INGREDIENTS: Chicken 500 grams Spinach 200 grams, finely chopped Onion 2 large, finely chopped Ginger-Garlic Paste 2 tbsp Tomato 1 large chopped Yoghurt 2 tbsp  Green Chilis 2-3 slit Cumin Seeds 1 tsp Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp  Kasuri Methi 1 tsp crushed Salt to taste Sugar 1 tsp Mustard Oil 3-4 tbsp METHOD: Serving size: 5-6 Wash the spinach leaves and stems. Finely chop them. Keep aside. Marinate the chicken with salt and yoghurt for 1 hour. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions. Stir-fry until golden. Add the ginger-garlic paste and sauté until the raw smell disappears.  Add tomatoes, green chilis, sugar, and the dry spice powders. Cook until the tomatoes soften, and the masala releases oil. Add the chicken pieces and mix well with the masala. Fry for 6-8 minutes, then cover and cook until 70 % done. Stir in the chopped spinach and cook on medium heat.  Keep it uncovered a...

  INGREDIENTS: Wheat Flour 1 cup All-purpose Flour 1 cup Spinach 250 grams, blanched and pureed Potatoes 4-5, boiled and mashed Onion 2 finely chopped Green Chilis 1-2 chopped Turmeric Powder 1/2 tsp Red Chili powder 1 tsp Salt to taste Oil 3-4 tbsp Coriander Leaves 2-3 tbsp chopped METHOD: Serving Size: 4-5 In a mixing bowl, combine the two flours, spinach puree, salt, and 2 tbsp of oil. Knead into soft and smooth dough. Cover and rest for 20-30 minutes. Heat 1 tbsp of oil in a pan. Add chopped onions and saute until soft and translucent. Add turmeric powder, red chili powder, and salt. Add the mashed potatoes and combine thoroughly. Cook for 3-4 minutes so the spices blend. Stir in coriander leaves. Let the stuffing cool.  Divide the spinach dough into medium balls. Roll each one into a small disc. Add 2–3 tbsp of potato stuffing to the center. Gather and seal the edges. Dust with flour and gently roll into a 6–7-inch paratha.  Heat a skillet. Place the rolled paratha o...

INGREDIENTS: Shrimp 15-16 deveined and cleaned Corn flour 4 tbsp All-purpose Flour 4 tbsp Garlic Cloves 2-3 minced Ginger 1 tsp grated Spring Onions 2-3 tbsp chopped Salt to taste Sugar 1/2 tsp White Pepper 1/2 tsp Light Soy Sauce 1 tsp Sesame Oil 1 tsp Panko Breadcrumbs and cornflakes, lightly crushed 1 cup Oil as required METHOD: Serving Size: 4-5 Make a slurry by mixing 2 tbsp corn flour, 2 tbsp all-purpose flour, and water. Season with salt. Remove the shells from the shrimp (only the tail shell intact). While keeping the tails on, trim the tail tips.  Mince the remaining shrimps with a knife until they turn into a sticky, coarse paste.  In a bowl, combine shrimp paste, garlic, ginger, spring onions, soy sauce, sesame oil, salt, sugar, white pepper, remaining corn flour, and all-purpose flour. Mix vigorously for 2-3 minutes, until well combined.  Next, roll the shrimp paste into a large ball, pick it up and slam it down, onto a plate or bowl for 1-2 minutes, around 8-...

  INGREDIENTS; Chicken Thighs 5oo grams (Boneless, cut into cubes) Potatoes 2 medium boiled and mashed Ginger-Garlic Paste 1 tbsp Green Chili Paste 1 tsp Hung Curd 2 tbsp Black Pepper Powder 1/2 tsp Chili Flakes 1 tsp Garam Masala Powder 1 tsp Fresh Cream 2 tbsp Cheese Slices 2 or Cheese grated 2-3 tbsp Salt to taste Oil for shallow frying Coriander Leaves chopped 2 tbsp FOR COATING: All-purpose flour 3 tbsp Corn flour 2 tbsp Water 1/4 cup Breadcrumbs 2 cups Cornflakes 1 cup (lightly crushed) METHOD Serving Size: 6-7 In a bowl, whisk the two flours with water until smooth and moderately thick. In a bowl, mix the chicken cubes along with hung curd, ginger-garlic paste, green chili paste, and salt. Marinate for 30 minutes. Heat 2 tbsp of oil in a pan. Add the marinated chicken and saute for around 3-4 minutes. Cover the pan and cook the chicken until done. Remove and let it cool down. Once the chicken cools, blend lightly into a coarse mixture. Add the mashed potatoes. Season with sa...

  INGREDIENTS: For Recheado Masala Kashmiri Red Chilis 10-12 soaked in warm water for 10 minutes Garlic Cloves 8-10  Ginger 1-inch piece Black Pepper Kernels 1 tsp Cumin Seeds 1 tsp Cloves 4-5 Cinnamon 1/2 inch Tamarind Pulp 2-3 tbsp Sugar 1 tsp White vinegar 3-4 tbsp Salt to taste For the Fish Pomfret Fish 3-4 Salt to taste Turmeric Powder 1/2 tsp Oil for shallow frying METHOD: Serving Size: 2-3 Clean and wash the pomfrets. Make deep slits on both sides or butterfly the fish for stuffing. Rub with salt and turmeric. Set aside for 10-15 minutes. Blend all the ingredients into a thick, smooth Recheado masala paste. Stuff the masala inside the slits and coat the entire fish well. Marinate for at least 30 minutes, or up to 4 hours in the fridge, for the best flavor. Heat 4-5 tbsp of oil in a pan over medium heat. Fry the fish for 6-8 minutes per side until golden brown and crisp, and the fish is cooked through. Serve hot with rice, lemon wedges, and onion rings. NOTE: This is a c...

INGREDIENTS: Split Yellow Lentils (Moong Dal) 1 cup Semolina (Sooji) 1 cup Flattened Rice (Poha) 1/4 cup Curd 1/2 cup Carrot, grated 1/2 cup Ginger 1 inch Green Chilis 2-3 Turmeric Powder 1/4 tsp Oil 2 tsp Salt to taste Lemon Juice 1 tbsp Baking Soda 1/4 tsp Water as required FOR TEMPERING: Oil 1 tbsp Mustard Seeds 1 tsp Green Chilis 2 slit Hing a pinch Sugar 1 tsp Water 1/3 cup Grated Coconut for garnishing Coriander Leaves chopped 1 tbsp METHOD: Serving Size: 5-6 Wash and soak the moong dal and poha for 3-4 hours.  Soak the sooji in curd for 30 minutes. Grind the moong dal, poha, green chilis and ginger into a smooth paste. Keep 3 tbsp of soaked moong dal aside.   Transfer this to a bowl. To this, add the soaked semolina-curd mixture. Add grated carrot, 2 tsp oil, salt, turmeric powder, lemon juice, and the soaked moong dal (for texture). Mix everything well. If needed, add a little water to achieve a medium-thick batter. Gently whisk the batter in a circular motion for...