Homely Platter

  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 ...

  INGREDIENTS: Spring Roll Sheets 10-12 Cabbage 1 cup, finely shredded Carrot 1/2 cup, shredded Capsicum 1/2 cup, thinly sliced French Beans 1/4 cup, finely chopped Onion 1 large, thinly sliced Garlic 5-6 cloves minced Boiled Noodles 1 cup Soy Sauce 1 tsp Vinegar 1 tsp Black Pepper 1/2 tsp Salt to taste Corn flour Slurry for sealing Oil for deep frying METHOD: Serving size: 8-10 Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant.  Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes. Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely. Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry. Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp. Serve hot and crispy spring rolls paired with either chili g...

  INGREDIENTS: Raw Papaya 1  Sugar 1 cup Mango Ginger 1 inch grated Cashews 10-12 roughly chopped Raisins 12-15 Lemon Juice 1 tsp Oil 1 tbsp METHOD: Serving Size: 8-10 Remove the outer skin of the papaya. Cut the papaya in half and scrape off the seeds and pith.  Now grate each half with a grater.  Boil the grated papaya for 8-10 minutes. Drain the water and keep it aside. Heat oil in a pan and add grated mango ginger. Sauté for a few seconds and add the papaya.  Add sugar and stir until it dissolves and the mixture comes to a boil. Stir in the cashews and raisins. Let it cook until the chutney thickens slightly. Turn off the heat and add lemon juice. Allow the chutney to cool. After cooling, transfer the papaya chutney to an airtight container and store it in the refrigerator. Serve chilled.

  INGREDIENTS: Beetroot 2 large, pureed Whole Wheat Flour 2 cups   Paneer 1 cup grated Onion 1 large, finely chopped Green Chillis 2-3 finely chopped Ginger 1/2 tsp grated Garam Masala Powder 1/2 tsp Coriander Powder 1/2 tsp Red Chili Powder 1/4 tsp Coriander Leaves 1 tbsp chopped Salt to taste Oil METHOD: Serving Size: 6-7 Knead the wheat flour with beetroot puree, 1 tbsp oil, and salt. Rest the dough for 30 minutes. In a mixing bowl, combine the chopped onions, ginger, green  chilies, grated paneer, dry spice powders, coriander leaves, and salt.  Divide the dough and filling into equal portions. Roll out one portion of dough into a small circle. Place the paneer filling in the center, gather the edges, and seal. Gently roll into a paratha. Place the paratha on a hot griddle. Brush oil on both sides and cook until golden spots appear. Serve hot, paired with coriander-mint chutney, pickle, and a light salad.

  INGREDIENTS: Pre-cooked Rice 2 cups Tomatoes 3-4 pureed or leftover Tomato Chutney 1 cup Coconut 1/2 cup grated Onion 2 medium, finely chopped Ginger 1 inch grated Oil 2 tbsp Mustard Seeds 1/2 tsp Urad Dal 1/2 tsp Red chilis 1-2 Curry Leaves 1 sprig Asafoetida (Hing) 1 pinch Peanuts 2-3 tbsp Coriander Leaves for garnish Salt to taste METHOD: Serving size: 4-5 Dry roast the grated coconut until golden and aromatic. Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, onion, grated ginger, red chilis, curry leaves, and hing. Sauté until the onions turn translucent. Add the leftover tomato chutney and cook for 2-3 minutes.  Stir the roasted coconut and peanuts into the tomato chutney until well combined. Add the cooked rice and gently toss. Garnish with coriander leaves and serve paired with papad, pickle, or raita. NOTE: In this recipe, I have used leftover tomato chutney. If using raw tomato puree, cook until the oil separates and the raw smell of the to...

  INGREDIENTS: Whole Wheat Flour 2 cups Onions 2 large, thinly sliced Gram Flour (Besan) 2-3 tbsp Green Chilis 2-3 finely chopped Nigella Seeds 1 tsp Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Oil for kneading and roasting the parathas Water as needed METHOD: Serving Size: 4-5 Dry roast the besan until golden and aromatic. Besan soaks up the moisture from the onions, preventing the dough from becoming soggy. Sprinkle the thinly sliced onions with salt and let them rest for 5-7 minutes to soften and release their water. Squeeze out the excess water from the onions. In a mixing bowl, combine wheat flour, roasted besan, onions, green chilis, nigella seeds, dry spice powders, salt, and 1 tbsp oil.  Add water gradually and knead into a soft dough. Rest for 15-20 minutes. Divide the dough into equal portions. Roll each portion into medium-thick discs. Roast on a hot griddle with oil until golden spots appear on...