Homely Platter

  INGREDIENTS: For the Dumplings: Paneer 250 grams (crumbled or grated) Potato 1 large (boiled and mashed) Green Chilis 1-2 finely chopped Ginger 1-inch grated Coriander Leaves 1 tbsp chopped All-purpose Flour or Chickpea Flour 2 tbsp Salt to taste Oil for frying For Palak Gravy: Spinach 2 bunches (blanched and pureed) Onion 1 large, finely chopped Tomato 2 medium pureed Ginger-Garlic Paste 1 tbsp Cumin Seeds 1 tsp Turmeric Powder 1 tsp Red Chili Powder 1 tsp Garam Masala Powder 1 tsp Cashew Paste 1 tbsp Fresh Cream 1 tbsp Dried Fenugreek Leaves 1 tsp Salt to taste Oil 1 tbsp Butter 1 tbsp METHOD: Serving Size: 4-5 In a bowl, mix all the ingredients together to make paneer dumplings. Knead into a smooth dough. Form small lemon-sized balls. Fry the balls until they turn light golden. Set aside. Heat oil and butter in a pan. Add cumin seeds, then the onions. Sauté until they turn translucent. Add ginger-garlic paste and cook for 1 minute.  Add cashew paste, tomato puree and all ...

  INGREDIENTS: Chicken 500 grams Onion 1 large, finely chopped Ginger, grated 1 tsp Garlic 8-10 cloves minced Tomato 1 large, finely chopped Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Cumin Powder 1 tsp Black Pepper Powder 1 tsp Bay Leaf 1 Black Peppercorns 4-5 Green Cardamom 3-4 Cloves 3-4 Salt to taste Oil 2 tbsp Water 4 cups Green Coriander 1 cup Green chilis 1-2 METHOD: Serving Size: 3-4 Make a paste of coriander leaves and green chilis and keep aside. Heat oil in a pan and add the whole spices. Once they release their aroma, add  the chicken pieces and sear on medium-high heat until golden patches appear. Add chopped onion and sauté till light golden. Add ginger, garlic and tomatoes and cook until soft. Add the dry spice powders and salt. Add water and bring to a boil. Then cover and simmer for 25-30 minutes or until the chicken is cooked through.  Stir in the black pepper powder and the coriander–chili paste, then let it simmer for 4–5 minutes. Do not overcook a...

  INGREDIENTS: Rice 1 cup soaked overnight Semolina 3 tbsp Potato 2 large, boiled Green Chilis 2-3  Ginger, 1 inch, grated Cumin Seeds 1 tsp Carrot, grated 1/2 cup Capsicum chopped 1/4 cup Onion 1 large, finely chopped Coriander Leaves chopped 2 tbsp Oil 3 tbsp Baking Soda 1 tsp Salt to taste METHOD: Serving Size: 4-5 Wash the rice and soak it overnight. Then drain the rice and blend it with boiled potatoes, cumin seeds, ginger, green chilis, salt, and water. Transfer the rice to a bowl and add semolina, onion, carrot, capsicum, coriander leaves and 2 tbsp oil. Adding oil helps brown the edges.  Let the batter rest for 15-20 minutes so the semolina absorbs moisture. Just before cooking, add baking soda. Sprinkle 1 tsp of water on top to activate it. Gently fold it in. Heat a pan on medium flame. Brush it with oil.  Pour a ladleful of batter onto the pan and gently spread it into a 1/2-inch-thick pancake.  Drizzle a little oil around the edges. Cook until th...

  INGREDIENTS: Split Yellow lentils (Moong Dal) 1/2 cup Drumstick (Moringa) Blossoms 1 cup Drumstick Leaves 1/2 cup Ginger 1-inch grated Green Chilis 1-2 finely chopped Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Salt and Sugar to taste Mustard oil 2 tbsp Cumin Seeds 1 tsp Onion 1 finely chopped Garlic Cloves 4-5  Dry Red Chili 1 METHOD: Serving Size: 3-4 Remove the leaves from the stems and rinse them well.  Wash the blossoms and keep aside. Lightly roast the moong dal until they turn a pale golden color and release a nutty aroma.  Wash the dal well, then cook it with 2 cups of water, turmeric, green chillies, and salt.   Cook until the dal is soft but not mushy. If it's too thick, add a splash of hot water to reach a stew-like consistency. Add the moringa leaves to the simmering dal and cook for 3-4 minutes until the leaves are tender. Do not overcook. By doing so, the leaves will retain their vibrant green color. Fold in the drumstick blossoms. Simmer only...

  INGREDIENTS: Drumstick Blossoms 1 cup  Rice Flour 1 tbsp All-purpose Flour 1 cup Corn flour 2 tbsp Ice-Cold Sparkling Water or Soda Water as needed to make tempura batter Salt as required Oil METHOD : Serving Size: 4-5 Clean the blossoms but keep a tiny stem base intact. Don't separate every individual flower. For very delicate, dry blossoms, spread them   on a plate. Lightly mist with water (just 1–2 sprays) or cover with a barely damp cloth for 10–15 minutes.  Lightly dust the blossoms with the rice flour. This helps the tempura batter cling better and prevents the clusters from falling apart. In another bowl, mix all-purpose flour, corn flour, and salt.  Gradually add ice-cold sparkling water or soda water and whisk gently to form a light, airy batter that coats well without being runny. Take small clusters of the dusted blossoms, shake off the excess flour and dip the clusters into the tempura batter. Slide them into the hot oil. Fry until pale golden and ...

  INGREDIENTS: Malabar Spinach (Pui Shaak) 500 grams Prawns 200 grams (medium-sized) Pumpkin, cubed 1 cup Potato 1 large cubed Onion 1 large, thinly sliced Nigella Seeds 1 tsp Bay Leaf 1  Green Chilis 3-4 slit Ginger Paste 1 tbsp Turmeric Powder 1 tsp Red Chili powder 1/2 tsp Cumin Powder 1 tsp Salt and Sugar to taste Mustard oil 3 tbsp METHOD: Serving size: 4-5 Separate the leaves of the Malabar spinach from the stems. Chop the stems into 3-inch pieces. Shred the leaves coarsely. Clean the prawns, devein and toss them with a pinch of turmeric and salt. Heat 1 tbsp of mustard oil in a pan and lightly stir-fry the prawns for 1 minute until they turn pink. Remove and set aside. Temper the remaining oil with nigella seeds, green chilis and bay leaf. Once they release their aroma, add the onions and saute them until they turn translucent.  Stir in the ginger paste and saute briefly before adding potatoes and pumpkin. Cook them on medium heat for 3-4 minutes. Add the stems, sa...