Homely Platter

INGREDIENTS: Cottage Cheese 1 cup blended or mashed with a fork All-purpose Flour 1 cup  Egg 1 (skip if vegetarian) Banana 1 mashed Milk 1 cup Sugar 1 tbsp Salt 1/2 tsp Baking Powder 1/2 tsp Oil or Butter 1-2 tbsp METHOD: Serving Size: 4-5 In a bowl, mix cottage cheese, flour, egg (if using), mashed banana, milk, sugar, salt, and baking powder.  Whisk until the batter is smooth and thick in consistency. Heat a non-stick griddle on medium heat. Lightly grease with oil or butter. Pour a ladleful of the batter onto the pan and spread gently. Cook until bubbles appear and the underside turns golden. Flip and cook the other side until fully cooked, with the edges turning lightly golden. Top the pancakes with a light dusting of powdered sugar and a sunny-side-up egg. Serve paired with fresh slices of banana, and a small bowl of honey on the side. NOTE: If you want the batter to be slightly coarse and grainy, grate the cottage cheese.  The cottage cheese should be firm and well-...

  INGREDIENTS: Green Peas 1 cup Flattened Rice (Poha) 2-3 tbsp Coriander Leaves, a handful Green Chilis 2-3 Ginger Grated 1 tsp Semolina 1 cup Curd 1 cup (slightly sour) Lemon Juice 1 tbsp Salt to taste  Sugar 1/2 tsp Oil 1 tbsp Mustard Seeds 1 tsp Sesame Seeds 1 tsp Green Chilis 1-2 slit Coriander Leaves chopped Grated Coconut 1 tbsp (for garnish) METHOD: Serving Size: 5-6 Rinse the poha and soak it for 3–4 minutes , or until it softens completely. Drain and   keep aside.  Grind the green peas, soaked poha, coriander leaves, green chilis, and ginger to a smooth paste. Add very little water if required. Transfer the paste to a bowl. Add semolina, curd, lemon juice, salt, and sugar. Mix well to make a thick yet pourable batter. Cover the bowl and keep it in a warm place for 8-10 hours or overnight. Pour the batter into a greased plate and steam for 18-20 minutes on medium heat, or until a toothpick inserted comes out clean. Let it rest for 5 minutes, then cut int...

  INGREDIENTS: Cauliflower 1 medium, cut into florets Water for blanching Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Green Chilis 1-2 finely chopped Ginger, grated 1 tbsp Salt to taste Gram flour 3-4 tbsp Oil for deep frying For Gravy: Oil 2 tbsp Cumin Seeds 1 tsp Bay Leaves 1 Ginger Paste 1 tsp Tomatoes 2 medium, finely chopped Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala 1/2 tsp Cashew paste 1 tbsp Salt to taste Sugar 1/2 tsp Coriander Leaves for garnish METHOD: Serving Size: 3-4 Blanch the cauliflower florets in salted water for 3-4 minutes until just tender. Drain and let it cool completely. Grate the florets finely. Squeeze out the excess moisture using a clean cloth. In a bowl, combine the grated cauliflower, turmeric powder, red chili powder, coriander powder, green chilis, grated ginger, gram flour, and salt. Mix until a soft, bindable mixture forms. Shape the koftas into small balls and fry them on medium hea...

INGREDIENTS: Green Peas 2 cups  Green Chilis 2-3   Ginger 1 inch Cumin Seeds, freshly ground 1 tsp  Asafoetida a pinch Whole Wheat Flour 1 cup All-purpose Flour 1 cup Salt to taste Sugar 1 tsp Oil as required METHOD: Serving Size: 3-4 Combine both the flours, salt, and 1 tbsp of oil in a bowl. Add water gradually and knead into a smooth, soft dough. Rest the dough for 30 minutes. Blend the green peas, green chilis, ginger, and salt into a  medium-textured paste, neither too coarse nor completely smooth. Heat oil in a pan over medium heat. Add asafoetida and the green peas paste. Cook, stirring continuously, until the mixture thickens and forms a non-sticky dough-like structure. Add freshly ground cumin seed powder and mix until well combined. Allow the stuffing to cool completely. Divide the dough and the stuffing into equal portions. Roll a dough ball slightly, place the pea mixture in the center, and gently roll into a paratha. Heat a skillet on medium heat. Cook t...

  INGREDIENTS: Green Peas 2 cups (coarsely crushed) Potato 1 (boiled and mashed) Roasted peanuts 3 tbsp (coarsely ground) Coconut (grated) 3 tbsp Ginger-Green chili Paste 1 tbsp Bread Slices 2 (finely ground)  Corn flour 2-3 tbsp Coriander Leaves (chopped) 2 tbsp Cumin Seeds 1 tsp Salt to taste Oil 2 tbsp METHOD: Serving Size: 3-4 Heat 1 tbsp of oil in a pan over medium heat. Add cumin seeds and let them crackle. Add the ginger–green chili paste and sauté for a few seconds until fragrant. Add the coarsely crushed green peas to the pan. Sauté for 3-4 minutes to remove excess moisture. Add the mashed potatoes, peanuts, coconut, bread slices powder, coriander leaves and salt. Cook the mixture for 2-3 minutes, stirring continuously. Let the mixture cool completely. Then add corn flour and mix well. Divide the mixture into equal portions and shape into round or oval patties. Heat oil in a skillet and shallow fry the patties over medium heat, turning gently until they are crisp and ...

  INGREDIENTS: Chicken Breasts (boneless) 2, cut into bite-sized pieces  Red Chili Sauce 2 tbsp Black Pepper Powder 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Paprika Powder 1 tsp Sugar 1 tsp Salt to taste DRY COATING All-purpose Flour 1 cup Corn flour 2 tbsp Milk Powder 1 tsp Baking powder 1/2 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Paprika Powder 1 tsp Black Pepper Powder 1/2 tsp Oregano 1 tsp Salt to taste Oil for frying Ice-cold Water (for dipping) METHOD: Serving Size: 5-6 Toss the chicken pieces with red chili sauce, salt, sugar, paprika powder, garlic powder, onion powder, and pepper powder. Rest in the fridge for 4 hours. Combine all the ingredients for dry coating in a bowl. Remove the chicken pieces from the marinade and dredge them evenly in the flour mixture, ensuring each piece is well coated. Sift the chicken pieces through a sieve to remove excess flour. Quickly dip the sieve in ice-cold water. After soaking in cold water for a while (1-2 seconds only), rem...