Homely Platter

  INGREDIENTS: Rice 2 cups cooked and cooled Pre-cooked Shrimp and Broccoli (lightly coated in white sauce) 1 cup Oil 1 tsp Salt as required Black Pepper to taste Lemon Juice, a few drops Panko Breadcrumbs 1-2 tbsp METHOD: Serving Size: 3-4 Toast the breadcrumbs until light golden and crisp. Remove and set aside. Roughly chop the broccoli into bite-sized pieces. Heat 1 tsp of oil in a wok. Add the chopped broccoli and shrimp, along with the white sauce.  Warm gently and add the cooked rice. Toss for 1-2 minutes until everything is mixed. Season with black pepper and salt only if needed. Finish with a few drops of lemon juice. Sprinkle toasted breadcrumbs and a pinch of black pepper on top. Serve with cucumber-sesame salad, along with two small bowls of chili oil and soy sauce. NOTE: This recipe is ideal for using up leftover broccoli and shrimp in a light white sauce.

  INGREDIENTS: Bread Slices 4 slices Eggs 2 Milk 1/4 cup Vanilla Essence 1/2 tsp Sugar 1 tbsp Salt a pinch Butter or Oil for cooking METHOD: Serving size: 3-4 In a shallow bowl, whisk eggs, milk, sugar, salt, and vanilla essence until well combined. Melt butter in a pan on medium heat.   Dip each slice into the mixture for a few seconds, then transfer it to the pan. Cook the bread slices until golden brown on both sides. Lightly dust with powdered sugar, top with banana and orange compote, and serve warm with honey, maple syrup or caramel syrup, and fresh fruits.

  INGREDIENTS: Broccoli Florets 12-15 (blanched and cooled) Shrimp 250 grams cleaned and deveined Butter 2 tbsp Oil 1 tbsp Garlic Cloves 5-6 finely chopped All-purpose Flour 1 tbsp Milk 1 cup Black Pepper Powder 1/2 tsp Salt to taste Water 3-4 tbsp METHOD: Serving size: 3-4 Heat oil in a pan. Add the shrimps, season with salt and pepper and cook until just opaque. Remove and set aside. Melt butter on low heat and add garlic. Sauté until fragrant. Add flour and cook for 1 minute. Do not brown. Pour in warm milk, stirring occasionally to avoid lumps. Cook until the sauce thickens lightly. Add broccoli and shrimp to the sauce. Season with salt and pepper. Simmer gently for 2-3 minutes. Adjust consistency with water if needed. Add a squeeze of lemon (optional). Garnish with chili flakes and toasted sesame seeds, and serve with steamed rice, garlic bread, or pasta alongside a fresh cucumber salad.

  INGREDIENTS: Broccoli Florets 10-12 Potatoes 2 medium, peeled and cubed Prawns 200 grams, small size, cleaned and deveined (optional) Cumin Seeds 1 tsp Onion 1 medium, finely chopped Ginger-Garlic Paste 1 tbsp Tomatoes 2 medium, pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala powder 1/2 tsp Cashew Paste 1 tbsp Salt to taste Sugar 1/2 tsp Oil 2-3 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 2-3 Blanch the broccoli florets and keep aside.  Heat 1 tbsp of oil in a pan, then lightly sauté the prawns (if using) and the broccoli florets. Remove and set aside. In the same pan, heat the remaining oil, add cumin seeds and let them splutter. Add chopped onions and saute until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the cashew paste, tomato puree, salt, sugar and the dry spice powders. Cook until the oil begins to separate. Add the potatoes and wa...

  INGREDIENTS: Broccoli Florets 12-14 (blanched and cooled) Chicken Thighs, boneless, cut into thin strips 200 grams Carrots, cut into thin half-moon 1/4 cup Garlic, minced 1 tbsp Soy Sauce 1 tbsp Sesame Oil 1 tbsp Black Pepper Powder 1/2 tsp Oyster Sauce 2 tbsp Chicken Stock or Water 1/4 cup Salt to taste Oil 2-3 tbsp METHOD: Serving Size: 3-4 In a bowl, marinate the chicken with salt, soy sauce, black pepper powder, and sesame oil. Let it rest for 30 minutes. Stir-fry the chicken pieces until nicely seared and almost cooked. Remove and set aside. Sauté the garlic, then add the broccoli and carrots. Stir-fry on high heat for 3-4 minutes to keep them crisp and dry. Return chicken to the pan. Add oyster sauce and toss well to coat. Add a splash of chicken stock or water, then toss over high heat until the moisture evaporates and everything turns dry and glossy. Garnish with  fried garlic and  toasted sesame seeds and serve with steamed rice or noodles and a light cucumber ...

  INGREDIENTS: Green Peas 1 cup Cumin Seeds 1/2 tsp Garlic Cloves 1-2 minced Carrot 3-4 tbsp thinly sliced Sweet Corn 1/4 cup Raw Potato, grated 1/2 cup Paneer, grated 3-4 tbsp Roasted Peanuts 1-2 tbsp, coarsely crushed Cashews 1 tbsp, finely chopped Coriander Leaves 2 tbsp, chopped All-purpose Flour 1/2 cup Corn flour 2 tbsp Baking Powder 1/2 tsp Black Pepper Powder 1/2 tsp Milk or Water as required for batter Salt to taste Oil METHOD: Serving size: 5-6 Heat oil in a pan and saute the cumin seeds and garlic until fragrant. Remove and set aside. Sauté the peas for 2-3 minutes until the raw smell disappears. Allow them to cool. Blend the sauteed peas into a coarse paste. In a mixing bowl, combine flour, corn flour, baking powder, salt, pepper, sauteed cumin seeds and garlic. Add the pea paste and gradually mix in milk or water to form a thick, but pourable batter. Add the grated potato, carrot, paneer, sweet corn, peanuts, cashews, and coriander leaves. Spoon a ladleful of batter on...