Homely Platter

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Paneer (Indian Cottage Cheese) Kofta Curry

INGREDIENTS: Paneer 200 grams, grated Potato 1 large, boiled All-purpose Flour 2 tbsp Ginger, 1 inch grated Green Chilis 1-2 finely chopped Coriander Leaves chopped 1-2 tbsp Salt to taste Sugar 1/2 tsp Cumin Seeds 1 tsp Onion 1 paste Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Cashew Paste 2 tbsp Red Chili Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Kasoori Methi 1 tsp Oil METHOD: Serving Size: 4-5 Mash the potatoes very smooth. Add the grated paneer, all-purpose flour, ginger, green chilis, salt, and coriander leaves. Mix gently and shape into small balls. Shallow-fry or deep-fry the koftas until light golden. Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they begin to crackle, stir in the onion paste and the ginger-garlic paste and sauté until the raw aroma disappears. Add tomato puree and the dry spice powders. Cook till the oil separates. Add the cashew paste and 1 cup of hot water. Simmer for 5-6 minutes. Once the gravy thickens s...

Spinach Rice with Shrimp

INGREDIENTS: Basmati Rice 2 cups (cooked and cooled) Shrimp 10-12 (cleaned and deveined) Spinach Leaves 2 cups Oil 1 tbsp Butter 1 tbsp Cumin Seeds 1 tsp Onion 1 large, finely sliced Green Chili 1-2 finely chopped Ginger Paste 1 tsp Garlic 5-6 cloves minced Turmeric Powder 1/2 tsp Salt and Black Pepper Powder to taste METHOD: Serving Size: 4-5 Blanch the spinach leaves for 30-40 seconds. Transfer immediately to ice-cold water to retain the green color. Drain and blend into a smooth paste. Sauté the shrimps on medium-high heat per side until just pink. Season them with salt and pepper. Remove and set aside. In the same pan, melt the butter, add cumin seeds, and let them splutter. Add the onion and garlic, and sauté until the onion turns translucent. Add green chili and ginger paste and cook until aromatic. Stir in the spinach puree, turmeric and salt. Cook uncovered on medium heat for 2-3 minutes. Avoid overcooking to maintain the vibrant green color. Add the cooked rice and...

Broccoli and Shrimp Fried Rice

INGREDIENTS: Rice 2 cups cooked and cooled Pre-cooked Shrimp and Broccoli (lightly coated in white sauce) 1 cup Oil 1 tsp Salt as required Black Pepper to taste Lemon Juice, a few drops Panko Breadcrumbs 1-2 tbsp METHOD: Serving Size: 3-4 Toast the breadcrumbs until light golden and crisp. Remove and set aside. Roughly chop the broccoli into bite-sized pieces. Heat 1 tsp of oil in a wok. Add the chopped broccoli and shrimp, along with the white sauce. Warm gently and add the cooked rice. Toss for 1-2 minutes until everything is mixed. Season with black pepper and salt only if needed. Finish with a few drops of lemon juice. Sprinkle toasted breadcrumbs and a pinch of black pepper on top. Serve with cucumber-sesame salad, along with two small bowls of chili oil and soy sauce. NOTE: This recipe is ideal for using up leftover broccoli and shrimp in a light white sauce.

French Toast

INGREDIENTS: Bread Slices 4 slices Eggs 2 Milk 1/4 cup Vanilla Essence 1/2 tsp Sugar 1 tbsp Salt a pinch Butter or Oil for cooking METHOD: Serving size: 3-4 In a shallow bowl, whisk eggs, milk, sugar, salt, and vanilla essence until well combined. Melt butter in a pan on medium heat. Dip each slice into the mixture for a few seconds, then transfer it to the pan. Cook the bread slices until golden brown on both sides. Lightly dust with powdered sugar, top with banana and orange compote, and serve warm with honey, maple syrup or caramel syrup, and fresh fruits.

Broccoli and Shrimp in White Sauce

INGREDIENTS: Broccoli Florets 12-15 (blanched and cooled) Shrimp 250 grams cleaned and deveined Butter 2 tbsp Oil 1 tbsp Garlic Cloves 5-6 finely chopped All-purpose Flour 1 tbsp Milk 1 cup Black Pepper Powder 1/2 tsp Salt to taste Water 3-4 tbsp METHOD: Serving size: 3-4 Heat oil in a pan. Add the shrimps, season with salt and pepper and cook until just opaque. Remove and set aside. Melt butter on low heat and add garlic. Sauté until fragrant. Add flour and cook for 1 minute. Do not brown. Pour in warm milk, stirring occasionally to avoid lumps. Cook until the sauce thickens lightly. Add broccoli and shrimp to the sauce. Season with salt and pepper. Simmer gently for 2-3 minutes. Adjust consistency with water if needed. Add a squeeze of lemon (optional). Garnish with chili flakes and toasted sesame seeds, and serve with steamed rice, garlic bread, or pasta alongside a fresh cucumber salad.

Broccoli and Potato Curry

INGREDIENTS: Broccoli Florets 10-12 Potatoes 2 medium, peeled and cubed Prawns 200 grams, small size, cleaned and deveined (optional) Cumin Seeds 1 tsp Onion 1 medium, finely chopped Ginger-Garlic Paste 1 tbsp Tomatoes 2 medium, pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala powder 1/2 tsp Cashew Paste 1 tbsp Salt to taste Sugar 1/2 tsp Oil 2-3 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 2-3 Blanch the broccoli florets and keep aside. Heat 1 tbsp of oil in a pan, then lightly sauté the prawns (if using) and the broccoli florets. Remove and set aside. In the same pan, heat the remaining oil, add cumin seeds and let them splutter. Add chopped onions and saute until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the cashew paste, tomato puree, salt, sugar and the dry spice powders. Cook until the oil begins to separate. Add the potatoes and wa...