Homely Platter

  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...

  INGREDIENTS: Bread slices 3-4 Breadcrumbs 2 cups  White Sauce Butter 1 tbsp All-purpose Flour 1 tbsp Milk 150 ml Salt and Black Pepper to taste SLURRY All-purpose Flour 4 tbsp Water 1/2 cup Salt as required STUFFING Oil 1 tbsp Onion 1 finely chopped Garlic 1 tbsp minced Capsicum 1 finely chopped Corn Kernels 1/4 cup  Beans 1/2 cup finely chopped Carrot 1/2 cup finely chopped Black Pepper Powder 1/2 tsp Chili Flakes 1/2 tsp Oregano 1/2 tsp Salt as required White Sauce 1 cup Cheese 1/2 cup grated Breadcrumbs 1 cup METHOD: Serving Size: 5-6 To make the white sauce, heat a pan over low to medium heat. Add butter and let it melt.  Once the butter has melted, add the all-purpose flour and cook, stirring continuously, until it turns light golden. Gradually pour in the milk, whisking constantly, until the sauce thickens. Add seasonings, remove from heat, and set aside. Heat oil in a separate pan, then sauté the chopped onions and garlic until translucent.  Add chopped...

  INGREDIENTS: Raw Jackfruit 500 grams (peeled and cubed) Prawns 300 grams, cleaned and deveined Potatoes 2 cubed Onion 1 large, finely chopped Ginger-Garlic Paste 1 tbsp Tomato 1, finely chopped Green Chilis 1-2  Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Cashew Paste 1 tbsp Bay Leaf 1 Cumin Seeds 1/2 tsp Mustard Oil 3-4 tbsp Salt to taste Sugar 1/2 tsp Coriander Leaves chopped for garnish METHOD: Serving size: 3-4 While cutting raw jackfruit, apply a little mustard oil on your knife and hands to prevent the sticky sap from clinging. Boil the jackfruit pieces in water with a pinch of salt and turmeric. They should be tender but hold their shape. Drain and set aside. Marinate the prawns with salt and turmeric for 10 minutes. Heat mustard oil in a pan and fry the potato cubes until golden, then lightly saute the boiled jackfruit pieces for 3-4 minutes. Remove and keep aside. Lightly fry the prawns for 2 minutes on each side...

INGREDIENTS: Chicken 250 grams (boneless thighs cut into thin strips or bite-sized chunks) Shrimp 150 grams cleaned and deveined Egg Noodles 150 grams, boiled Cabbage 1/2 cup shredded Carrot 1/2 cup julienned Mushrooms 1/2 cup sliced Spinach 1/2 cup roughly chopped Spring Onion Greens 2 tbsp Oil 2 tbsp Onion 1 large sliced Garlic 1 tbsp finely chopped Ginger 1 tbsp grated Salt to taste Soy Sauce 1-2 tsp Vinegar 1/2 tsp Black Pepper Powder 1/2 tsp White Pepper Powder 1/2 tsp Red Chili Paste 1/2 tsp (optional) Chicken Stock or Water 5-6 cups  METHOD: Serving Size: 3-4 Heat 1 tsp of oil in a pan. Sauté the shrimps with a pinch of salt for 30-40 seconds until they turn pink. Remove and set aside. Heat the remaining oil in the same pan, and add onion, ginger, and garlic. Sauté until fragrant. Add the chicken pieces, salt and pepper. Stir-fry for 4-5 minutes or until the chicken turns tender.  Add carrots, mushrooms, and cabbage. Cook for 2-3 minutes only to keep the vegetables vibr...