Homely Platter

  INGREDIENTS: Gobindobhog Rice 2 cups Ghee 3 tbsp Ginger 2 tbsp Turmeric Powder 1 tsp Warm Milk 1/4 cup with a pinch of saffron strands Bay Leaves 1-2 Green Cardamom 4-5 Cinnamon Stick 1-inch Cloves 4-5 Cashews 2 tbsp Raisins 2 tbsp Sugar 4-5 tbsp Salt to taste Green Chilis 2-3 slit Hot Water 4 cups METHOD: Serving size: 4-5 Wash the rice, drain it, and spread it on a tray to air-dry completely. Once dry, toss the rice with ginger paste, turmeric powder and 1 tbsp of ghee. Marinate for 1 hour. In a heavy-bottomed pot, heat the remaining ghee and add the whole spices. Once they sizzle, add the cashews. Sauté until they turn golden. Add the marinated rice and raisins to the pot. Sauté on a low-medium heat until the rice turns translucent and smells aromatic.  Pour in the hot water, saffron milk and salt. Once the water comes to a boil, cook covered on the lowest possible heat for 10-12 minutes or until the rice is 90 per cent done.  Turn off the heat. Add sugar and slit gr...

  INGREDIENTS: Jackfruit 250 grams  Mutton Mince (Keema) 250 grams Mustard Oil 4 tbsp Onion 2 large, finely chopped Ginger-garlic Paste 2 tbsp Tomatoes 2 pureed Coriander Powder 1 tsp Kashmiri Red Chili powder 1 tsp Turmeric Powder 1 tsp Garam Masala Powder 1 tsp Cumin Seeds 1/2 tsp Bay Leaf 2 Cinnamon 1-inch Green Cardamoms 3-4 Cloves 3-4 Salt to taste Sugar 1/2 tsp Coriander Leaves 1-2  tbsp METHOD: Serving size: 4-5 Peel and core the jackfruit, then cut it into 1 cm cubes.  Parboil with salt and turmeric for 8–10 minutes. Drain and keep aside. Clean the mutton keema and place it in a pressure cooker with a pinch of salt, 1/2 tsp of ginger/garlic paste, and 1 cup of water. Pressure cook for 2-3 whistles or until tender. Set aside. Heat 1 tsp of mustard oil in a pan. Add the parboiled jackfruit cubes and saute on medium-high heat until a thin, golden-brown crust forms on the edges. This  prevents it from turning mushy. Remove   and set aside. In the s...

INGREDIENTS: Basmati Rice 2 cups (soaked for 30 minutes and drained) Green Peas 1 cup Potatoes 2 large, (peeled and cut into 1-inch cubes) Mustard Oil 3 tbsp Onion 1 large, thinly sliced Ginger-Garlic Pate 2 tbsp Green Chilis 2-3 slit Asafoetida (Hing) a pinch Bay Leaf 1 Cumin Seeds 1 tsp Green Cardamom 3-4 Cloves 3-4 Cinnamon 1-inch Turmeric Powder 1 tsp Kashmiri Red Chilli powder 1tsp Coriander Powder 1 tsp Garam Masala Powder 1 tsp Salt to taste Lemon Juice 1 tsp Warm Water 4 cups METHOD: Serving Size: 4-5 Heat 2 tbsp of oil in a heavy-bottomed pot. Fry the potatoes until they develop a golden-brown crust on all sides. Remove and set aside. Blanch the green peas in boiling salted water for 3-4 minutes. Immediately drop them in ice-cold water. This ensures the peas stay vibrant green. In the same oil, add hing, cumin seeds and the whole spices. Once they sizzle, add the sliced onions. Sauté until the onions turn golden brown.  Add the ginger-garlic paste and slit green chilis. Sa...

  INGREDIENTS: Eggs 4 (Hard-boiled and peeled) Onion 1 large, finely chopped Tomato 1 finely chopped Green Chilis 1-2 finely chopped Ginger-Garlic Paste 1 tsp Butter 1 tbsp Oil 1 tbsp Turmeric Powder 1 tsp Kashmiri Red Chili Powder 1/2 tsp Garam Masala Powder 1/2 tsp Black Pepper Powder, a pinch Salt to taste Coriander Leaves 2 tbsp chopped METHOD: Serving Size: 2-3 Slice the hard-boiled eggs in half vertically. Carefully lift out the whole yolks. Set them aside on a plate. Finely chop the egg whites into cubes. Heat the oil and butter in a pan. Add the onions and saute until they turn translucent.  Stir in the ginger-garlic paste and green chilis. Sauté for a few seconds, then add the tomatoes, salt and the spice powders. Cook until the tomatoes soften, and the oil separates. Fold in the chopped egg whites. Stir gently for 1-2 minutes so the whites absorb the masala flavors. Finally, place the egg yolks into the pan. Stir gently and cook for 1 minute. Sprinkle black pepper po...

  INGREDIENTS: Raw Banana 2 Green Chilis 2-3 Ginger 1 tsp (grated) Coriander Leaves 2 tbsp chopped Turmeric powder 1/2 tsp Red Chili Powder 1/2 tsp Roasted Cumin Powder 1 tsp Oil or Ghee  Whole Wheat Flour 1 cup Salt to taste  Water as required METHOD: Serving size: 4-5 Boil the raw bananas until soft. Let them cool completely. Peel and mash smoothly, ensuring no lumps. Heat 1 tsp oil in a pan. Sauté the grated ginger and green chilis for 30 seconds. Add the mashed raw banana and the dry spice powders.  Cook on low to medium heat, stirring continuously, until the mixture pulls away from the sides of the pan and comes together into a dough-like mass. Stir in coriander leaves and remove. Spread the mixture on a flat plate to cool completely before stuffing. Knead whole wheat flour, salt, and water into a soft dough. Rest for 15-20 minutes. Divide  the dough and filling into equal portions. Take a dough ball, roll it slightly, and place a portion of the banana mash...

  INGREDIENTS: Fresh Chana 1 cup (made from 1 liter of full cream milk, curdled with lemon juice) All-purpose Flour 1-2 tbsp for binding Sugar, a pinch Oil for frying Rice 1 cup (Gobindobhog or Basmati) Ghee 3 tbsp Bay leaf 2 Green Cardamoms 4-5 Cinnamon 1-inch Cloves 4-5 Turmeric Powder 1/4 tsp Ginger Paste 1 tsp Hot Water 2 cups Salt to taste  Sugar 2 tbsp Cashews 2 tbsp Raisins 2 tbsp METHOD: Serving Size: 4-5 Heat the ghee in a pan. Add the cashews and raisins and saute until the nuts are golden and the raisins plump. Remove and set aside. Mash the fresh chana (well drained of whey) with flour and a pinch of sugar until smooth and free of any graininess. Form tiny marble-sized balls and fry them on a low-medium heat until they are golden brown. Set aside. Wash the rice, drain it, and spread it on a flat tray to air-dry for 30 minutes. Toss the dry rice with the ginger paste, turmeric and 1 tbsp of ghee. In a heavy-bottomed pot, heat the remaining ghee. Temper it with the w...