Homely Platter

  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 together 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 direct...

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...

INGREDIENTS : Green Peas 2 cups Roasted Cumin Powder 1 tsp Asafoetida (Hing) 1/2 tsp Ginger 1 inch  Green Chilis 2-3 Sugar 1 tsp Salt to taste All-purpose Flour 2 cups Oil 2 tbsp for kneading the dough and for frying METHOD: Serving Size: 6-7 Grind the peas, ginger, and green chilis into a smooth, thick paste. Heat 1 tbsp of oil in a pan and add hing. Add the pea paste, salt, and sugar. Cook the mixture until it leaves the sides of the pan and comes together like a soft dough. Add the roasted cumin powder and mix. Remove from heat and let it cool completely. Pass the pea paste through a sieve to remove any remaining skins and ensure a smooth texture.  Any chunks will prevent the luchi from puffing. In a large bowl, add flour, salt and 2 tbsp oil. Rub it until the flour looks crumbly.  Add the pea paste to the flour. Knead into a firm, smooth dough. Cover and let it rest for 30 minutes. Divide the dough into small, lemon-sized balls. Apply a drop of oil on the rolling boar...