Homely Platter

  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 Slice the fish fillets into 1-1.5 cm. wide and 6-8 cm. long strips (finger-sized). 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 in 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 throu...

  INGREDIENTS: Fish Fillets 400 grams (Basa, Rohu, Barramundi, or any firm white fish) Potatoes 2 medium, boiled and mashed Onions, 2 large, finely chopped Ginger-Garlic paste 1 tbsp Green Chilis 2-3 finely chopped Red Chilli Powder 1 tsp Black Pepper Powder 1 tsp Salt to taste Sugar, a pinch Coriander Leaves chopped 1 tbsp Corn flour Slurry 1/2 cup Breadcrumbs for coating Oil for deep frying METHOD: Serving size: 6-7 Boil or steam the fillets with a pinch of salt for about 6-7 minutes until just done. Drain, remove the bones, and mash the flesh finely. Heat 1 tbsp of oil in a pan. Add chopped onion and saute until soft and translucent. Add green chilis and ginger-garlic paste. Cook until the raw smell dissipates. Add red chili powder and black pepper. Add the boiled potatoes, mashed fish, salt, sugar, and coriander leaves to the mixture, then mix thoroughly until it comes together into a smooth, firm blend. Let the mixture cool completely.   Divide into equal portions and sha...

  INGREDIENTS: Bhetki Fillets 8-10 (Baramundi boneless, cut into medium pieces) Yellow Mustard Seeds 2 tbsp Poppy seeds 2 tbsp Grated Coconut 2 tbsp Yoghurt 2 tbsp Cashews 10-15 Green Chilis 2-3 Turmeric Powder 1/2 tsp Mustard Oil 4 tbsp Salt to taste Banana Leaves (cut into 6x6 inch squares) Cotton Thread METHOD: Serving Size: 4-5 Marinate the fish fillets with salt and lemon juice for 30 minutes. Blend the mustard seeds, poppy seeds, grated coconut, yoghurt, turmeric powder, green chilis, cashews and salt. Mix the paste with 2 tbsp mustard oil. Coat each bhetki fillet with this mixture. Let it rest for 30-40 minutes. Lightly roast each banana leaf over an open flame for a few seconds to make it pliable, ensuring it doesn't crack when folded. Brush each leaf with mustard oil. Spoon some paste in the center of the leaf.  Place one piece of fish fillet on it. Top off with some more of the paste. Add a slit green chili on top and drizzle a few drops of mustard oil. Fold from all...

  INTRODUCTION: Vermicelli 1 cup  Full-fat Milk 3 cups Condensed Milk 1/2 cup Sugar 3-4 tbsp Ghee 1 tbsp Cardamom Powder 1/4 tsp Cashew Nuts 8-10 chopped Raisins 8-10 METHOD: Serving Size: 8-10 Lightly fry the cashews and raisins in ghee until golden. Warm the ghee in a pan, then add the vermicelli and sauté until it becomes golden brown and aromatic. Bring the milk to a boil. Add the roasted vermicelli to the milk. Cook for 8-10 minutes or until the vermicelli softens and the kheer thickens. Stir in the condensed milk and sugar. Let it simmer for 3-5 minutes. Sprinkle cardamom powder and stir gently. Turn off the heat, then add the fried cashews and raisins to the kheer . Serve hot, warm or chilled. The kheer will thicken as it cools. Add more milk to adjust consistency. Garnish with fried cashews, chopped pistachios, and sliced almonds.

  INGREDIENTS: Chickpeas, 200 grams boiled Potato 1 large boiled Gram Flour 2 tbsp roasted Onion 1 finely chopped Green Chilis 2-3 finely chopped Ginger-Garlic Paste 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Oil for frying the koftas For Gravy: Oil 2 tbsp Bay Leaf 1 Cinnamon Stick 1 Cardamoms 2-3  Onion 1 finely chopped Ginger-Garlic Paste 1 tsp Tomatoes 2 pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Coriander Leaves, chopped for garnishing METHOD: Serving Size: 4-6 Mash the boiled chickpeas and potato together into a smooth but slightly coarse texture. Heat 1-2 tsp oil in a pan. Add the chopped onion, green chilis, and ginger-garlic paste.  Cook until the raw aroma fades and the onions turn a light golden color. Add the dry spice powders, and saute for a while.  Stir in the mashed chickpea–potato mixture, mixing well to combine everything. Adjust salt. Let the ...

  INGREDIENTS: Spine Gourd 6-8 medium size Yellow Mustard Seeds 1 tbsp Poppy Seeds 2 tbsp Grated Coconut 2 tbsp Roasted Peanuts 2 tbsp Salt to taste Gram flour (Besan) 1 cup Red Chili Powder 1/2 tsp Nigella Seeds 1/2 tsp Oil for deep frying METHOD: Serving Size: 6-7 Grind the mustard seeds, poppy seeds, grated coconut, and peanuts into a coarse paste. Heat 1 tbsp oil in a pan and sauté the paste along with salt to taste until the raw aroma disappears and it thickens into a dough-like consistency. Remove and let it cool. Wash the spine gourds and cut them lengthwise into halves. Par-boil them in salted water for 7-8 minutes just until tender.  Using a spoon, scoop out the seeds to create a hollow pocket in each half. Fill each half with the prepared stuffing mixture, pressing gently so it holds inside. In a bowl, mix besan, red chili powder, nigella seeds, and salt. Add water gradually to make a smooth, thick batter.  Dip each stuffed spine gourd into the batter, ensuring ...