Homely Platter

INGREDIENTS: Jackfruit 300 grams peeled and cut into 1-inch cubes Potato 1 large Onion 1 large, finely chopped Ginger 1-inch grated Garlic Cloves 5-6 minced Green Chilis 2-3 finely chopped Turmeric Powder 1 tsp Red Chili Powder 1 tsp Roasted Cumin Powder 1 tsp Garam Masala powder 1 tsp Black Pepper Powder 1/4 tsp Roasted Gram Flour (Besan) 2 tbsp Salt and Sugar to taste Mustard Oil 2 tbsp for sauteing the aromatics Prawns 10-12 medium-sized (deveined, shells removed, tails intact) Corn flour 3 tbsp Water 1/2 cup Panco Breadcrumbs 1 cup Coriander leaves chopped, a handful Oil for deep frying METHOD: Serving size: 4-5 Make a slurry with corn flour and water and season with salt and black pepper. Set aside. Boil the jackfruit cubes and the potato in salted water until fork-tender. Drain completely and spread them on a wide plate for 5-6 minutes. This allows the excess moisture to evaporate. Using a potato masher, mash them coarsely. Heat mustard oil in a pan and saute the onions until tra...

  INGREDIENTS: Chicken Breast 200 grams (cut into small, bite-sized chunks) Cauliflower Florets (medium cut) 2 cups Mushrooms (halved or quartered) 1 cup French Beans (cut into 1-inch pieces) 1/2 cup Carrots (sliced into thin rounds) 1/2 cup Onion 1 cubed Garlic Cloves 5-6 minced Black Pepper Powder 1/2 tsp Turmeric, a pinch Oil 2 tbsp Butter 1 tsp Lemon Juice 1 tsp Salt to taste Coriander Leaves, a handful chopped METHOD: Serving Size: 3-4 In a bowl, toss the chicken chunks with salt, pepper, turmeric and 1 tbsp of oil. Let it sit for 15-20 minutes. Heat 1 tsp of oil in a pan, then toss the mushrooms on high heat until they brown. Remove and set aside. Heat the remaining oil and butter in the same pan and add the chicken pieces. Sear them until golden. Add the cauliflower florets and stir-fry on medium-high heat for 4-5 minutes. Add the beans and carrots, and saute for 4-5 minutes. Keep them al dente. Return the pre-seared mushrooms to the pan and sprinkle salt and black pepper. T...

  INGREDIENTS: Dalia 3/4 cup Moong Dal 1/4 cup Cumin Seeds 1 tsp Hing a pinch Turmeric Powder 1 tsp Carrot 1/4 cup diced French Beans 1/2 cup chopped Green Peas 1/4 cup Cauliflower Florets 1/2 cup Onion 1 finely chopped Green Chili 1-2 chopped Tomato 1, finely chopped Ginger 1-inch grated Red Chili Powder 1 tsp Salt to taste Oil or Ghee 2 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 3-4 Roast the dalia and moong dal until they are slightly brown and fragrant. Dry  roasting the dalia until it’s fragrant and golden before cooking will keep the grains distinct.   Pressure cook them along with salt, turmeric and water for 2-3 whistles. Heat oil or ghee in a pan, add cumin seeds and hing. When the seeds splutter, add ginger, green chilis and onion. Sauté until the onions turn translucent and aromatic. Add the veggies (except the peas), salt and tomato. Cook until the tomato softens.  Add the turmeric and red chili powder, then pour in th...

INGREDIENTS: Bhetki Steaks 2-3 Salt to taste Turmeric Powder 1/4 tsp Yellow Mustard Seeds 1 tsp Black Mustard Seeds 1 tsp Poppy Seeds 1 tbsp Coconut, grated 2 tbsp Cashews 8-10 Green Chilis 2-3 Ginger 1-inch Garlic Cloves 3-4 Yoghurt 2 tbsp Mustard Oil 2 tbsp METHOD: Serving size: 2-3 Wash the bhetki steaks and rub them with salt and turmeric. Let them rest for 15-20 minutes. Blend yellow and black mustard, coconut, and cashews. poppy seeds, curd, green chilis, ginger, and garlic into a smooth, thick paste, adding a little water. Don't over-blend the mustard for too long. It can turn bitter. Add the paste to the fish steaks. Mix gently so all the pieces are coated evenly.  Transfer to a steel tiffin box or heatproof container. Drizzle raw mustard oil on top and add slit green chilis. Seal the tiffin tightly and place it in a large pot filled with water.  Steam on medium heat for 20-25 minutes. Garnish with green chili and coriander leaves and serve hot with steamed rice, plain...

  INGREDIENTS: Pointed Gourd 10-12 Bengal Gram (Chana Dal) 1/2 cup soaked and coarsely ground) Coconut, grated 2-3 tbsp  Raisins 1 tbsp Cashews 2 tbsp coarsely chopped Coconut Chunks 2 tbsp finely chopped and lightly fried until golden Salt and Sugar to taste Oil 2 tbsp For Tempering the Stuffing: Oil 2 tbsp Cumin Seeds 1/2 tsp Ginger Paste 1 tsp Green Chili Paste 1 tsp Asafoetida (Hing) a pinch For the Gravy: Oil 2 tbsp Bay Leaf 1 Cumin Seeds 1 tsp Onion 1 grated Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Turmeric 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Cashew paste 1 tbsp Salt and Sugar to taste Water as required METHOD: Serving Size: 4-5 Scrape the potol skin to keep its vibrant green color and sturdy shape during cooking. Cut off the ends around 2 cm from the top. Keep the ends aside for later use. Scoop out the seeds with a spoon to create a cavity. Heat 1 tbsp of oil in a pan.  Rub the potol with a little salt and turmeric...

  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 ...