Homely Platter

  INGREDIENTS: Idlis 8-10 (Left over or overnight) Onion 1 large, finely chopped Tomato 1 finely chopped Green Chilis 1-2 finely chopped Curry Leaves 8-10 Ginger 1-inch grated Mustard Seeds 1 tsp Black Lentil (Urad Dal) tsp Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Sambar Masala Powder 1 tsp Peanuts 2 tbsp roasted Lemon Juice 1 tsp Coriander Leaves chopped for garnish METHOD: Serving Size: 3-4 Crumble or grate the idlis into a coarse texture. Keep aside. Temper the hot oil with mustard seeds and urad dal. Once they splutter, add curry leaves, ginger and mustard seeds. Saute briefly. Add onions and saute until translucent. Add tomatoes and cook until soft and slightly mushy. Add the dry spice powders, roasted peanuts and salt. Cook till the oil separates. Add crumbled idlis and mix gently so the masala coats. Over-stirring will break the crumbs and make the upma mushy.  After tossing, turn off the heat, cover the pan with a lid for 4-5 minutes. The residual heat will sof...

  INGREDIENTS: Raw Jackfruit 300 grams, peeled and cut into 1-inch cubes Yellow Split Mung Beans (Moong Dal) 1/2 cup Cumin Seeds 1/2 tsp Dry Red Chilis 1-2 Bay Leaf 1 Green Cardamoms 3-4 lightly crushed Ginger 1-inch grated Coriander Powder 1 tsp Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Mustard Oil 3 tbsp Sugar and Salt to taste Coconut Slivers 2 tbsp (thinly sliced and fried) for garnish METHOD: Serving Size: 4-5 Dry roast the moong dal until it turns golden brown and releases a nutty toasted aroma. This prevents the dal from becoming mushy. Wash and cook the dal until soft but still with visible grains.  Boil the jackfruit cubes with a pinch of salt and turmeric until 80 per cent tender. Drain and set aside. Heat mustard oil in a pan. Lightly fry the jackfruit cubes until golden. Remove and set aside. In the same pan, temper the oil with cumin seeds, bay leaf, dry red chilis, and cardamom. Let them splutter and release their aroma. Add the grated ginger and the spice p...

  INGREDIENTS: Paneer 200 grams, grated Red Bell Pepper 1/2 finely chopped Green Capsicum 1/2 finely chopped Onion 1 finely chopped Green Chilis 2 finely chopped Cheese Cubes 2 grated Oregano 1 tsp Black Pepper Powder 1 tsp Chili Flakes 1 tsp Peri Peri Powder 1 tsp Salt to taste For Coating: All-purpose Flour 4 tbsp Corn flour 4 tbsp Red Chili Powder 1/2 tsp Red Chili Sauce 1 tsp Salt to taste Water as needed Breadcrumbs 1/2 cup Oil for deep frying METHOD: Serving Size: 6-7 In a large mixing bowl, add all the ingredients listed and combine thoroughly.  Take small portions and shape into bite-sized balls. Press gently so they hold together. Make a slurry using all the ingredients listed. Dip each paneer popcorn into the slurry. Roll in breadcrumbs, coating evenly. Fry the paneer popcorns in batches in a medium-hot oil until golden brown and crispy. Sprinkle chili flakes on top, garnish with chopped coriander leaves and serve hot with sweet chili sauce and white mayo.

  INGREDIENTS: Pointed Gourd 300 grams (ends trimmed, peeled in stripes, and slit lengthwise) Prawns 200 grams cleaned and deveined Potato 1 cubed Bay Leaf 1 Cumin Seeds 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Cumin Powder 1 tsp  Garam Masala Powder 1/2 tsp Onion 1 grated  Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Green Chilis 1-2 slit Mustard Oil 3-4 tbsp Salt to taste  Sugar 1/2 tsp Water as needed METHOD: Serving Size: 5-6 Rub the potato and potol with a pinch of turmeric and salt.  Marinate prawns with salt and turmeric for 10 minutes. Heat 1 tbsp oil and lightly fry the prawns for 1–2 minutes until just pink. Remove and set aside. In the same oil, fry the potol until the skin is slightly blistered but still green. Remove, then fry the potatoes until golden. Remove and keep aside. Temper the remaining oil with cumin seeds and bay leaf.  Add onion paste and sauté until soft.  Add ginger-garlic paste and cook un...

  INGREDIENTS: For the Fish: Roopchand Fish Fillets 2 (cleaned and dried)  Turmeric Powder 1 tsp Lemon juice 1 tbsp Black Pepper Powder 1/2 tsp Mustard Oil 1 tbsp Salt to taste For Coating: Red Chili Powder 2 tsp Ginger-Garlic Paste 1 tsp Black pepper 1/2 tsp All-purpose Flour 3-4 tbsp  Butter Milk 1/2 cup Breadcrumbs 1/3 cup Corn flakes 1/2 cup coarsely crushed Oil 1-2 tsp (mixed with crumbs) Salt to taste Mustard Oil for shallow frying METHOD: Serving Size: 4-5 Rub fish with salt, turmeric powder, lemon juice, black pepper, and mustard oil.   Let it marinate in the fridge for 1 hour. Mix the crushed cornflakes, breadcrumbs, and oil in a shallow bowl. Adding oil helps with even browning and a crisp finish.  In a deep bowl, combine buttermilk with red chili powder, black pepper powder, ginger-garlic paste, and salt. Whisk everything together until smooth. First, lightly dust the fish fillets with flour. Dip in the buttermilk, remove and then coat directly in the...

INGREDIENTS: For the Koftas: Raw Banana 2 boiled and mashed Potato 1 boiled and mashed Onion 1 finely chopped Ginger 1 -inch grated Green Chilis 2-3 finely chopped Coconut 1/4 cup grated Turmeric Powder 1/2 tsp Garam Masala Powder 1/2 tsp Coriander leaves chopped 1-2 tbsp  All-purpose Flour 1 tbsp Rice flour 1 tbsp Salt to taste  Sugar 1/2 tsp  Oil for frying For the Gravy: Onion 1 pureed Ginger-Garlic Paste 1 tbsp Tomatoes 2 pureed Cashew paste 2 tbsp Kashmiri Red Chili Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Bay Leaf 1 Cream 2 tbsp (optional) Oil 2 tbsp Salt to taste Water as needed METHOD: Serving Size: 4-5 Heat 1 tbsp of oil in a pan. Sauté the onions until translucent. Add the ginger, green chilis, and grated coconut. Toast the coconut for 1-2 minutes until fragrant but not brown. Add the mashed banana and potatoes, along with all the spices. Sauté for 3-4 minutes until the mixture comes together, and leave the sides of the pan. Let the mixture co...