Homely Platter

  INGREDIENTS; Cottage Cheese 300 grams, grated Capsicum 3-4 tbsp finely chopped Carrots 1 small, grated Sweet Corn 3-4 tbsp Onion 1 small, finely chopped Green Chili 1-2 finely chopped Ginger 1/2 tsp grated Coriander Leaves 2 tbsp chopped Red Chili Powder 1/2 tsp Salt as required Black Pepper powder 1/4 tsp Spring Roll Sheets 10-12 All-Purpose Flour 2 tbsp Water 3 tbsp Oil for deep frying METHOD: Serving Size: 5-6 Make a slurry by mixing flour with water. Heat 1 tsp of oil in a pan. Add onions, capsicum, grated ginger, and green chilis. Saute until the onions are caramelized. Turn off the heat and add the grated paneer, boiled sweet corn, grated carrots, coriander leaves, salt, and black pepper powder.  Let the mixture cool. Place a spring roll sheet on a flat surface. Put 1-2 tbsp of the paneer filling at one end. Fold   in the sides and roll firmly into a cigar-like shape. Seal the edges with the flour slurry. Deep fry in hot oil until golden and crisp. Drain on a pape...

  INGREDIENTS: Chicken Breasts or Thighs 500 grams Onion, 1 sliced thinly Garlic 5-6 cloves minced Tomatoes 1 large chopped Green Chilis 1-2 chopped Ginger Paste 1 tsp Coriander Powder 1 tbsp Red Chili Powder 1 tsp Salt to taste Sugar 1 tbsp Coconut Milk 2 cups Oil 3 tbsp METHOD: Serving size: 4-5 Heat oil in a pan. Add onions and garlic and sauté until golden. Add ginger paste, green chilis, tomatoes, coriander powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts to separate. Add chicken pieces, salt, and mix well.  Cook for 5–6 minutes until the chicken starts to brown slightly. Add a splash of water, cover, and simmer over medium heat until the chicken is cooked through. Stir in the coconut milk and sugar and simmer over low heat for 3-5 minutes.  Garnish with chopped coriander leaves and serve along with either steamed rice or ghee rice, cucumber raita or pachadi, and fried papad.

  INGREDIENTS: Potatoes, 5 medium boiled, peeled, and mashed Onion 1 finely chopped Ginger-Green Chili paste 1 tsp Red Chili Powder 1 tsp Turmeric Powder 1/4 tsp Garam Masala Powder 1 tsp  Roasted Cumin Powder 1/2 tsp Peanuts 2 tbsp roasted and coarsely ground  Salt to taste  Coriander Leaves chopped 2 tbsp Gram Flour (Besan) 1/2 cup Rice Flour 1 tbsp Baking Soda, a pinch (optional) Water to make batter Oil for deep frying METHOD: Serving size: 6-7 Heat 1 tbsp of oil in a pan and add chopped onions. Saute until golden. Add ginger-green chili paste, turmeric powder, 1/2 tsp red chili powder, roasted cumin powder, garam masala powder, and salt. Cook for 30 seconds. Add mashed potatoes, roasted peanuts, and chopped coriander leaves. Stir to combine. Let the mixture cool, then shape into small round patties. To make the batter, mix besan, rice flour, 1/2 tsp red chili powder, salt, and baking soda in a bowl. Add water gradually to create a smooth, thick, yet pourable bat...

  INGREDIENTS: Chana Dal 1 cup soaked for 2-3 hours Potato 1 medium diced Coconut 2 tbsp grated or chopped Green Chilis 1-2 slit Ginger Paste 1 tsp Tomato 1 chopped Turmeric Powder 1/2 tsp Salt to taste  Sugar 1 tsp Mustard Oil 2 tbsp Cumin Seeds 1 tsp Asafoetida (Hing) a pinch Red Chilis 1-2  Bay Leaf 1 METHOD: Serving size: 4-5 Pressure cook the chana dal with turmeric and salt for 2-3 whistles. Lightly sauté the grated or chopped coconut pieces until golden and set aside. Heat oil in a pan and add bay leaf, cumin seeds, red chilis, and asafoetida. Add ginger paste and saute until the raw smell goes. Add the diced potatoes and saute until lightly golden. Add the tomatoes and cook until they soften. Add the cooked dal and green chilis. Stir well and simmer for 8-10 minutes, until the potatoes are tender and the dal has thickened. Add the coconut and sugar, and adjust the salt as needed. Serve with luchi, paratha, or steamed rice alongside fried brinjal (begun bhaja), alo...

  INGREDIENTS: Spinach Leaves 10-12  Potatoes 2 medium, boiled and mashed Roasted Peanuts 2 tbsp crushed Green Chilis 1-2 finely chopped Red Chili powder 1 tsp Garam Masala Powder 1/2 tsp Salt to taste Coriander Leaves 1-2 tbsp chopped Gram Flour 1/2 cup Rice Flour 2 tbsp Turmeric Powder 1/4 tsp Water as required METHOD: Serving size: 5-6 Blanch the spinach leaves in hot water for 10 seconds if they are too stiff. Remove and pat dry. In a bowl, mix mashed potatoes, crushed peanuts, green chilis, 1/2 tsp red chili powder, garam masala powder, salt, and coriander leaves. Mix gram flour, rice flour, 1/2 tsp red chili powder, turmeric powder, and salt in a bowl. Add water gradually to make a lump-free, medium-thick batter. Place a spinach leaf vertically on a flat surface. Add a spoonful of the stuffing on the leaf at the top end. Roll tightly like a spring roll. Dip each roll in batter to coat evenly. Slide the rolls into the hot oil over a medium flame and fry until crispy and g...

  INGREDIENTS: Cauliflower Florets 2 cups Green Bell Pepper, 1 small cubed Onion, 1 quartered and petals separated Ginger 1 tsp grated Garlic 1 tbsp finely chopped Green Chili 2 sliced Soy Sauce 1 tbsp Red Chili Sauce 1 tbsp Green Chili Sauce 1 tsp Vinegar 1 tsp Black Pepper Powder 1 tsp Sugar 1/2 tsp Salt to taste Corn Flour 2 tbsp All-Purpose Flour 3 tbsp Oil for frying Water as required METHOD: Serving Size: 3-4 Blanch the cauliflower florets in salted water for 3-5 minutes and drain the water. Gently tap the florets dry with a piece of kitchen towel. Make a thick batter with all-purpose flour, corn flour, 1/2 tsp pepper powder, salt, and water. Dip the florets in the batter and deep fry in medium-hot oil until they become golden brown. Keep aside. Heat oil in a wok and add ginger, garlic, green chili, capsicum, and onion. Sauté for 3-4 minutes. Ensure the vegetables remain crunchy. Add all the sauces, 1/2 tsp pepper powder, vinegar, sugar, and salt. Mix well.  Add the...