Homely Platter

  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...

  INGREDIENTS: For the Koftas: Paneer 2 cups, grated Spinach 2 cups, blanched and squeezed bone-dry Potatoes 2 medium boiled and mashed Ginger 1-inch grated Green Chili 2-3 finely chopped Coriander Leaves, chopped 2 tbsp  Garam Masala Powder 1 tsp Gram Flour 2 tbsp Rice Flour 1 tbsp Cashew Nuts 2 tbsp coarsely chopped Raisins 2 tbsp Salt to taste Oil for frying For the Gravy: Onions 2 medium, finely chopped Tomato Puree 1/2 cup Ginger-Garlic Paste 1 tbsp Cashew Paste 2 tbsp Garam Masala Powder 1 tsp Kashmiri Red Chili Powder 1 tsp Coriander Powder 1 tsp Turmeric Powder 1/2 tsp Cumin Seeds 1 tsp Bay Leaf 1 Sugar 1 tsp Salt to taste Spinach 1/3 cup finely chopped Oil 2 tbsp METHOD: Serving Size: 4-5 Place the blanched spinach in the center of a clean kitchen towel.  Gather the corners of the cloth and twist them tightly. Keep twisting and squeezing until no more droplets fall out (bone-dry step). Then finely chop the dry spinach. Combine all the ingredients mentioned for t...

  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...