Homely Platter

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...

  INGREDIENTS: Prawns 12-16 (peeled, deveined, tails on) All-purpose flour (for dusting) Salt to taste Sparkling Water or Ice-Cold Water 1 cup All-purpose flour 3/4 cup Corn flour 1/4 cup Baking powder 1/2 tsp (if using ice-cold water) Oil for deep frying METHOD: Serving Size: 4-5 Pat the prawns dry. Make 3 shallow cuts along the belly (underside) to prevent curling. Straighten prawns by gently pressing. Lightly dust with flour and shake off excess. Refrigerate for 30 minutes. In a bowl, mix the flours and salt. Add sparkling water gradually. Stir gently until just combined. Do not overmix. T he batter should be thin enough to coat the back of a spoon lightly. Keep the batter ice cold or chill the bowl if necessary. Dip each prawn in the batter. Let excess drip off. Slide gently into medium-hot oil. Fry for 2-3 minutes until pale golden (never dark brown) and crispy. Drain on a wire rack.  Serve hot with soy sauce mixed with grated ginger, sweet chili sauce, and lemon wedges.

  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-...