Homely Platter

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...

  INGREDIENTS: Pre-cooked Rice 2 cups Onion 1 large, finely chopped Garlic Cloves 8-10 minced Green Chilis 3-4 slit Curry Leaves 7-8 Asafoetida (hing) a pinch Cashew Nuts 7-8  Peanuts 1/4 cup  Mustard Seeds 1 tsp Split Black Gram (Urad Dal) 1 tsp Split Bengal Gram (Chana Dal) 1 tsp Oil or Ghee 2 tbsp Salt to taste Black Peppercorns 1 tbsp Cumin Seeds 1 tsp METHOD: Serving Size: 4-5 Coarsely crush the peppercorns and cumin seeds, then keep them aside. Heat oil or ghee in a pan. Add chana dal and urad dal, and saute for a few seconds. Add mustard seeds and let them splutter. Add peanuts and cashews, and sauté until they turn golden brown. Add a pinch of hing, garlic, onion, green chilis, and curry leaves. Sprinkle salt and 1 tsp of the prepared ground masala. Cook until the onions turn soft and translucent. Add the pre-cooked rice to the pan. Sprinkle the remaining masala on top.  Gently toss everything together so the rice is evenly coated with the masala and temperin...

  INGREDIENTS: Potatoes 500 grams (boiled) All-purpose flour 100 grams Butter 3 tbsp Baking Powder 1/2 tsp Salt to taste Black Pepper Powder 1/2 tsp METHOD: Serving Size: 3-4 Mash the boiled potatoes until smooth and lump-free.  To the mashed potatoes, add the flour, butter, salt, and pepper. Mix thoroughly until you form a dough. Flatten the dough into a 6-inch disk on a lightly floured surface about 1 inch thick. Then cut into 4 triangles (farls). Melt 2 tbsp of butter in a large skillet. Add the farls and cook for about 4-5 minutes per side, until golden and crispy. Serve with fried eggs, sauteed mushrooms, and grilled tomatoes. NOTE: Potato farls are large, round, soft potato breads, divided into four quadrants (usually around 0.5–1 cm thick), lightly dusted with flour, and are common in Ulster, especially Northern Ireland.

INGREDIENTS: Shrimp 500 grams, peeled and deveined Ginger, grated 1 tbsp Garlic 4-5 minced Green Chilis 1-2 finely chopped Spring Onions 2-3 tbsp finely chopped Light Soy Sauce 2 tsp Sesame Oil 2 tsp Lemon Juice 1 tbsp Sugar 1 tsp Salt to taste Black Pepper Powder 1/2 tsp Corn flour 1/4 cup Oil for frying METHOD: Serving Size: 4-5 Coarsely chop the shrimps and add them to a bowl. The texture should be chunky. Season with salt. Add lemon juice, ginger, garlic, green chilis, spring onions, sugar, soy sauce, sesame oil, black pepper, and corn flour. Mix everything together until evenly combined. Using greased hands lightly, scoop about 2 tablespoons of the shrimp mixture and press it into a ½-inch-thick, flat patty. Chill the patties for 30 minutes before frying to help them hold their shape. For a crispy outside texture, you can dust the patties with flour or coat them with breadcrumbs or thin vermicelli. Sear the shrimp cakes over medium-high heat, turning them once until they’re nicely...

  INTRODUCTION: For The Fish White Fish Fillets 6-8 (Cod, Basa, Tilapia, Barramundi or Asian Seabass)  Rice Flour 1/2 cup for dredging Salt and Black Pepper for seasoning For The Batter All-Purpose Flour 3/4 cup Rice Flour 3/4 cup Ice Cold Sparkling Water or Chilled Soda Water 3/4 cup Baking Powder, 1/2 tsp  Garlic Powder 1/2 tsp Paprika Powder 1/2 tsp Salt to taste Oil for deep frying For The Chips Potatoes 3 large peeled and cut into thick fries Salt to taste Oil for frying METHOD: Serving size: 3-4 Rinse the potato strips under running water until the water comes out clear. Soak them in cold water for 30 minutes. Drain and pat dry. Fry them once (first fry) at medium-high heat until tender and pale golden. Let them cool completely. Pat the fish fillets completely dry with paper towels to remove surface moisture. Moisture prevents crispiness and causes the batter or coating to steam rather than fry.  Season the fish fillets with salt and pepper. Refrigerate for 1 h...

  INGREDIENTS: Fish Fillets (Boneless Baramundi, Basa, or Tilapia) Lemon Juice 1 tbsp Salt to taste Black Pepper Powder 1/2 tsp Red Chili Powder 1/2 tsp All-purpose Flour 1/2 cup Water 1/2 cup Panko Breadcrumbs 1 cup Cornflakes 1/2 cup (lightly crushed) Oil as needed for frying METHOD: Serving size: 5-6 Cut the fish fillets into finger-like strips, about 1–1.5 cm wide and 6–8 cm long. Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15-20 minutes. Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry. Mix breadcrumbs and cornflakes into a plate. Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick).  Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well. Let the breaded fish fingers rest in the fridge for 15-30 minutes. Shallow-fry or deep-fry the fish fingers on medium heat, in batches, until golden and cooked t...