Homely Platter

INGREDIENTS: Eggs 3 Drumstick Blossoms 1 cup Mushrooms 1 cup sliced Onion 1 finely chopped Green Chilis 1-2 finely chopped Black Pepper Powder 1/2 tsp Salt to taste Oil 2 tbsp Milk 2 tbsp Fresh Coriander leaves for garnish METHOD: Serving Size: 1-2 Remove the stamens and the tough parts from the blossoms. Wash and blanch in hot water for 1-2 minutes. Drain and squeeze lightly. Heat oil in a pan and saute the mushrooms until they release moisture and turn lightly golden. Remove and keep aside. In a bowl, whisk eggs with salt, black pepper and milk. Heat the remaining oil in a pan and saute the green chilis and onions until translucent. Lower the heat and pour the whisked eggs. Let the eggs sit undisturbed for about 20 seconds until a thin layer begins to set at the bottom of the pan. Using a spatula, gently sweep the eggs from the outer edges toward the center creating large, soft, velvety folds. Once the soft, creamy curds begin to form, fold in the mushrooms and prepared drumstick blo...

  INGREDIENTS: Spinach 3 cups washed and finely chopped Paneer 200 grams Onion 2 medium, thinly sliced Ginger 1-inch grated Garlic Cloves 6-7 minced Tomato 1 large, finely chopped Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Turmeric Powder 1/2 tsp Salt to taste Oil 1 tbsp METHOD; Serving Size: 2-3 Blend the paneer into a smooth, velvety paste. Add 2-3 tbsp of milk while blending. Heat the oil in a pan, add the finely chopped onions, and sauté until translucent.  Stir in the ginger and garlic, and saute until aromatic. Add the chopped tomatoes along with salt, red chili powder, coriander powder and turmeric powder. Cook until the tomatoes turn soft and mushy.  Add the chopped spinach leaves.  Mix well and cook on medium heat until the spinach wilts and becomes tender.  Do not cover the pan at this stage, as it helps retain the spinach’s vibrant green color. Once the spinach is almost cooked, pour in the paneer puree. Mix gently until well combined. Simmer on ...

  INGREDIENTS: Pabda Fish 4-6 pieces Yoghurt 1 cup Black Mustard Seeds 1 tsp Yellow Mustard Seeds 2 tsp Onion 1 medium, thinly sliced Ginger Paste 1 tsp Green Chilis 2-3 Turmeric 1/2 tsp Salt to taste Sugar 1/4 tsp Mustard Oil 2 tbsp Water as needed Coriander Leaves  METHOD: Serving size: 4-5 Wash the fish and rub them with salt and turmeric. Keep aside for 10-15 minutes. Soak the black and yellow mustard seeds in warm water for 10 minutes. Grind them with one green chili and salt (this prevents the mustard from turning bitter) into a smooth paste using a splash of water. Whisk the yoghurt with the mustard paste, ginger paste, a pinch of turmeric powder, and salt until smooth and lump-free.  Pan-sear the fish on medium heat until light golden on both sides. Remove and set aside.  Heat the remaining oil in the same pan and add the onion slices and green chilis. Sauté until the raw aroma of the onion dissipates and turns translucent. Lower the heat and pour in the yogh...

  INGREDIENTS: Pigeon Peas (Toor Dal) 2 tbsp Split Chickpeas (Chana Dal) 2 tbsp Yellow Split Gram (Moong Dal) 2 tbsp Whole Green Gram (Hari Moong Dal) 2 tbsp Split Black Gram (Urad Dal) 2tbsp Whole Black Gram (Sabut Urad Dal) 2 tbsp Red Lentils (Masoor Dal) 2 tbsp Whole Brown Lentils (Sabut Masoor Dal) 2 tbsp Kidney Beans (Rajma) 2 tbsp Cauliflower Florets 1/2 cup Green Peas 1/4 cup Carrot cut into small cubes 1/4 cup Paneer, grated 1/2 cup Onion 1 medium, thinly sliced Tomato 1 medium, chopped Ginger 1-inch grated Turmeric Powder 1/2 tsp Cumin powder 1/2 tsp Cumin Seeds 1/2 tsp Bay Leaf 1 Salt to taste  Mustard Oil 1 tbsp Coriander Leaves  Lemon Juice 1 tsp METHOD: Serving Size: 4-5 Wash the dals and soak them for 2 hours. Pressure-cook them with turmeric, salt and enough water until soft. Heat oil in a pan and temper it with cumin seeds and bay leaf. Add sliced onion and saute until light golden. Add the grated ginger, tomato and cumin powder and cook until the tomato s...

  INGREDIENTS: Chicken Thighs 3-4 Carrot 1 medium cut into strips Green Papaya peeled and cut into thin strips Mushrooms 1 cup halved Cauliflower Florets 1 cup Potato 1 cut lengthwise Onion 1 medium, thinly sliced Tomato 1 finely chopped Ginger 1-inch, grated Garlic 6-8 cloves minced Green Chilis 1-2  Turmeric Powder 1/2 tsp Black Pepper Powder 1/2 tsp Cumin Powder 1/2 tsp Salt to taste Oil 2 tbsp Fresh Coriander Leaves Paste 1/2 cup Water 3-4 cups METHOD : Serving size: 3-4 Season the chicken with salt and turmeric. Heat 1 tbsp of oil in a pan and sear the chicken pieces on both sides until lightly golden. Lightly saute the mushrooms and cauliflower florets. Remove and keep aside. Heat the remaining oil, add the onion and saute until translucent. Add ginger, garlic and green chilis and cook for a few seconds. Add the tomatoes and cook until they soften. Add turmeric powder, cumin powder, black pepper powder and salt. Add the vegetables and the chicken thighs. Pour in water, c...

INGREDIENTS: Pabda Fish 3-4 medium-sized Poppy Seeds Paste 3 tbsp Coriander Leaves 1 cup ground with 1-2 green chilis and a splash of water Tomato 1 medium, finely chopped Nigella Seeds 1/2 tsp Turmeric, a pinch Salt to taste Mustard Oil 1 tbsp METHOD: Serving Size: 3-4 Rub the fish with salt and turmeric. Heat 1 tbsp of oil in a pan, then sear them for just 1 minute per side to keep them tender. Set aside.  Heat the remaining oil and season it with nigella seeds. Once they sizzle, add the tomato. Sauté until it turns mushy. Lower the heat and add the poppy seed paste. Cook for 2 minutes. Add half a cup of water. Let it come to a gentle simmer.  Gently slide the pabda back into the gravy. Stir in the coriander paste and simmer for 3-4 minutes.  Adding the coriander paste towards the end of cooking helps retain its fresh green color. Garnish with slit green chili and coriander leaves and serve with steamed rice and cucumber salad.