Homely Platter

  INGREDIENTS: Onions 2 large All-purpose Flour 1 cup Corn flour 4 tbsp Black Pepper Powder 1/2 tsp Paprika Powder 1/2 tsp Baking Powder 1 tsp Salt to taste Chilled Water 1/2 cup Panko Breadcrumbs 1 cup Oil for deep frying METHOD: Serving size: 3-4 Peel the onions and slice them into 1/2inch-thick rings.   Gently push the center out with your fingers. Separate into individual rings. Use medium to large rings for best results. After separating, soak in cold water for 15–20 minutes. Pat completely dry before coating. This reduces sharpness and helps crispness. Prepare breading station by setting out 3 wide shallow dishes. Whisk all-purpose flour, 2 tbsp corn flour, salt, black pepper powder, paprika powder, and baking powder together in the first dish. In the second bowl, whisk together chilled water, equal parts corn flour and all-purpose flour, and a pinch of salt until smooth. The slurry should coat the back of a spoon but not be too runny. Place breadcrumbs in the third dish...

INGREDIENTS: Cauliflower 1 (cut into medium florets) Hot Water and Salt for blanching the florets Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Semolina 1 tbsp Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/4 tsp Coriander Leaves chopped 1-2 tbsp Baking Soda, a pinch (optional)  Salt to taste Hot Oil 1 tbsp Water as required to make batter METHOD: Serving Size: 4-5 Wash the florets and blanch in hot salted water for 6-8 minutes. Drain and pat dry. Mix besan, rice flour, dry spice powders, salt, baking soda, hot oil (for crunchiness), and coriander leaves. Add water gradually to make a smooth, thick batter. Let it rest for 5-10 minutes. Dip the florets into the batter and carefully lower them into medium-hot oil. Fry until lightly golden, then remove and drain on a wire rack.  Let them cool briefly, then fry once more until deep golden brown and crisp. Serve hot with fried green chilis, mint chutney, onion slices and lemon wedges.

  INGREDIENTS: For making the paste: Green Peas 2 cups Bengal Gram (Chana Dal) 1 cup, soaked for 4-5 hours Gram Flour 1 tbsp (optional, for binding) Nigella Seeds 1/2 tsp Asafoetida (Hing) 1 pinch Ginger Paste 1 tbsp Green Chilis 1-2 slit Roasted Cumin Powder 1/2 tsp Salt to taste  Sugar 1 tsp Mustard Oil 1 tbsp For the Gravy: Potatoes 2 medium, cubed Bay Leaf 1 Cumin Seeds 1/2 tsp Cashews 8-10 ground to a smooth paste Ginger Paste 1 tbsp Tomato 1 pureed Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Cumin-Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Hing 1 pinch Salt to taste Sugar 1/2 tsp Mustard Oil 2-3 tsp, and for deep frying the dhokas METHOD: Serving size: 5-6 Grind green peas, chana dal, and green chilis into a smooth paste. Heat mustard oil in a pan and temper it with nigella seeds and hing. Add the ginger paste and saute for a while. Add the ground paste along with the roasted cumin powder, sugar, and salt.  Cook on a low-medium heat, stirring continuous...

  INGREDIENTS: Paneer 250 grams (cut into cubes or thick strips Turmeric Powder 1/2 tsp Kashmiri Red Chili Powder 2 tsp  Black Pepper Powder 1/2 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Kasoori Methi (crushed) 1 tsp Oil 1 tsp (for marinating paneer) Salt to taste Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Baking soda, a pinch Oil for deep-frying Water as needed to make batter Cornflakes 2 cups, lightly crushed METHOD: Serving size: 4-5 In a bowl, combine paneer with turmeric powder, 1 tsp red chili powder, pepper powder, coriander powder, garam masala powder, kasoori methi, coriander leaves, oil, and salt. Mix gently and let it rest for 15-20 minutes. Mix besan, rice flour, baking soda, remaining chili powder, salt, and 1 tbsp hot oil (for extra crisp texture). Slowly pour in water while whisking continuously to create a smooth, thick, lump-free batter. Let it rest for 8-10 minutes. Dip paneer pieces into the batter. Roll in the crushed cornflakes and slide gentl...

INGREDIENTS: Paneer 200 grams, grated Potato 1 large, boiled  All-purpose Flour 2 tbsp Ginger, 1 inch grated Green Chilis 1-2 finely chopped Coriander Leaves chopped 1-2 tbsp Salt to taste Sugar 1/2 tsp Cumin Seeds 1 tsp Onion 1 paste Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Cashew Paste 2 tbsp Red Chili Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Kasoori Methi 1 tsp Oil METHOD: Serving Size: 4-5 Mash the potatoes very smooth. Add the grated paneer, all-purpose flour, ginger, green chilis, salt, and coriander leaves. Mix gently and shape into small balls. Shallow-fry or deep-fry the koftas until light golden.  Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they begin to crackle, stir in the onion paste and the ginger-garlic paste and sauté until the raw aroma disappears. Add tomato puree and the dry spice powders. Cook till the oil separates. Add the cashew paste and 1 cup of hot water. Simmer for 5-6 minutes.  Once the gravy thickens s...

  INGREDIENTS: Basmati Rice 2 cups (cooked and cooled) Shrimp 10-12 (cleaned and deveined) Spinach Leaves 2 cups Oil 1 tbsp Butter 1 tbsp Cumin Seeds 1 tsp Onion 1 large, finely sliced Green Chili 1-2 finely chopped Ginger Paste 1 tsp Garlic 5-6 cloves minced Turmeric Powder 1/2 tsp Salt and Black Pepper Powder to taste METHOD: Serving Size: 4-5 Blanch the spinach leaves for 30-40 seconds. Transfer immediately to ice-cold water to retain the green color. Drain and blend into a smooth paste. Sauté the shrimps on medium-high heat per side until just pink. Season them with salt and pepper. Remove and set aside. In the same pan, melt the butter, add cumin seeds, and let them splutter. Add the onion and garlic, and sauté until the onion turns translucent. Add green chili and ginger paste and cook until aromatic.  Stir in the spinach puree, turmeric and salt. Cook uncovered on medium heat for 2-3 minutes. Avoid overcooking to maintain the vibrant green color. Add the cooked rice and...