Homely Platter

  INGREDIENTS: Split Green Moong Dal 1 cup (soaked for 4-6 hours) Spinach, finely chopped 3 cups Onion 1 large, finely chopped Tomato 1 large, finely chopped Ginger 1 inch, grated Garlic Cloves 4-5, minced Green Chilis 1-2, finely chopped Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Cumin Powder 1/2 tsp Oil 1-2 tbsp Cumin Seeds 1/2 tsp Salt to taste Water 2-3 cups or as needed Lemon juice and coriander, to finish METHOD: Serving Size: 3-4 Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water. Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly. If using whole green moong with the skin, soaking may need a little longer and cooking time will increase. Heat oil in a pan. Add cumin seeds and, when they crackle,  add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft. Add the chopped spinach and cook for 2–3 minutes, just until wilted. Add the...

  INGREDIENTS: Fish Fillets, 500 grams, skinless (Asian Sea Bass, Cod, Tilapia, Catfish or any firm white fish) Salt, 1 tsp Black Pepper Powder, 1 tsp Paprika Powder, 1 tsp Olive Oil, 1 tbsp Butter, 1 tbsp Garlic Cloves, 5-6, minced Fish Stock or Chicken Broth, 1 cup Lemon Juice, 2 tbsp Parsley, 2 tbsp, finely chopped Chili Flakes for garnish METHOD: Serving Size: 3-4 Pat the fish dry and season with salt, pepper, and a little paprika. Heat oil in a pan and cook the fish until golden on both sides. Remove the fish and keep aside. In the same pan, add the butter and garlic and sauté briefly over low heat. Pour in the broth and bring to a gentle simmer for 2 minutes. Add lemon juice and simmer for 1 minute. Return the seared fish to the pan and spoon the sauce over it.  Garnish with chopped parsley and lemon slices. Pair with steamed white rice, roasted baby potatoes, sautéed green beans and cucumber and tomato salad.

INGREDIENTS: Cucumber, 1 large Idly Rawa, 1 cup Grated coconut, 1 cup Green Chilis 2-3, finely chopped Ginger, 1/2 inch, grated Coriander Leaves, 2 tbsp, chopped Curd, 2 tbsp Baking Soda, a pinch (for extra fluffiness) Salt to taste Water as needed Oil 1 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Hing a pinch Urad Dal 1/2 tsp Curry Leaves a few METHOD: Serving Size: 3 - 4 Dry-roast the idly rawa in a pan over low heat for 2–3 minutes , until it becomes warm and aromatic. Do not allow it to brown. Transfer it to a bowl and let it cool.  This light roasting enhances the rawa’s natural nutty aroma and helps eliminate the raw flour-like smell. It also reduces the tendency of the rava to become excessively sticky when combined with wet ingredients, helping the batter remain light and preventing the idlis from turning dense or rubbery. Trim the ends of the cucumber and grate it. If it’s very watery, lightly squeeze out excess water and keep the juice aside. In a large bowl, combine g...

  INGREDIENTS: Fish Fillets, boneless, 3-4 (Basa, Tilapia, Cod, Seabass) Oil, 1 tbsp Butter, 3 tbsp Lemon juice, 1 tsp Spinach, 2 cups, washed Garlic Mince, 1 tsp All-purpose flour, 1 tbsp Milk, 1 cup Parmesan Cheese 2 tbsp  Cream 2-3 tbsp (optional)  Salt and Black Pepper to taste METHOD: Serving Size: 2-3 Season the fish with salt, pepper and lemon juice. Heat oil in a pan and sear the fish fillets for 2-3 minutes on each side until golden brown on top. Remove and set aside. Heat the butter in a pan, add the garlic, and sauté until fragrant. Add spinach and cook until just wilted. Season with salt and pepper. Press the spinach against a mesh strainer.  This helps prevent green liquid from seeping onto the plate and diluting the sauce. Melt butter in a pan. Add flour and cook for 1 minute without browning. Gradually whisk in warm milk. Add salt, pepper and cream if using. Cook until smooth and slightly thickened.  Place the spinach in the center of the plate. P...

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...