Homely Platter

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...

  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...