Homely Platter

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...

  INGREDIENTS: Onions 3 large, very thinly sliced lengthwise Red Chili Powder 1 tsp Green Chilis 2-3 finely chopped Carom Seeds (ajwain) 1/2 tsp Coriander Leaves chopped 2 tbsp Curry Leaves 1 sprig chopped Oil for frying and 1 tbsp hot oil for the batter   Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Baking Soda, a pinch Salt to taste  METHOD: Serving Size: 3-4 After slicing the onions, gently loosen the layers with your fingers. Place the thinly sliced onions in a large mixing bowl. Add salt and mix well. Let it rest for 10-15 minutes. The onions will release natural moisture.  Add the green chilis, red chili powder, carom seeds, chopped coriander leaves, curry leaves and 1 tbsp hot oil. Adding hot oil to the batter creates a ''short'' crust that stays crispy longer.  Gradually sprinkle besan, rice flour and baking soda over the onions. Mix gently. The aim is to achieve a dry, shaggy coating where the onions are just barely held together by the flour. Heat o...

  INGREDIENTS: Potato 2 medium boiled and mashed Broccoli Florets, finely grated 1 cup Eggs 3 Rice Flour 2-3 tbsp Salt and Black Pepper to taste Chili Flakes 1/2 tsp Coriander Leaves for garnish Butter or Oil 1-2 tbsp METHOD: Serving Size: In a large bowl, mix the mashed potatoes, grated broccoli, chili flakes, rice flour, salt and pepper. Heat a non-stick skillet and add a generous tablespoon of butter or oil. Place a mound of the mixture onto the pan and flatten it slightly into a disc. Using the back of a spoon, create a well or a crater in the center, pushing the mixture toward the outer edges to form the nest walls. Cook on a low-medium heat for about 5 minutes, until the bottom is dark gold and holds its shape.  Lightly brush oil on top, then flip the empty nest over with a wide spatula. Cook the top side for 3-4 minutes.  Return it to the original side, then gently crack the egg into the center well. Put the lid on and let it cook until the egg sets to your li...

  INGREDIENTS: For The Paneer: Indian Cottage Cheese (Paneer) 250 grams cut into 1'' cubes Ginger-Garlic Paste 1 tbsp Red Chili Sauce 1 tbsp Soy Sauce 1 tsp  Black Pepper Powder 1/2 tsp Salt to taste Oil 1 tbsp For The Noodles: Hakka Noodles 150 grams (boiled until al dente, drained and cooled) Corn flour 2 tbsp For The Slurry: All-purpose Flour: 3 tbsp Corn flour 2 tbsp Water and a pinch of salt  METHOD: Serving Size: 5-6 In a bowl, mix the paneer cubes with the ginger-garlic paste, chili sauce, soy sauce, pepper, 1 tbsp of oil and salt. Let them rest for 15-20 minutes. Ensure the noodles are dry. Toss them gently with corn flour. This prevents them from sticking together and makes them extra crispy when fried. In a bowl, whisk together the flour, corn flour, water, and salt until a thick, lump-free slurry forms. Heat oil in a pan over medium heat. Dip a marinated paneer into the slurry, coating it lightly.  Take a small bunch of noodles and wrap them around the pan...

  INGREDIENTS: Spinach Leaves 2 cups washed and very finely chopped Milk 2 cups Water 1/2 cup (optional, to dilute the milk) Garlic Cloves 3-4 finely chopped Ginger, 1/2 inch grated Butter 1 tbsp White Pepper Powder, a pinch Salt to taste METHOD : Serving Size: 3-4 In a deep saucepan, melt butter on low heat. Add ginger and garlic. Sauté until soft and fragrant. Do not brown the garlic. Add chopped spinach and cook for 3-4 minutes until wilted and soft. Pour in milk and simmer gently on a low flame. Add a little water if you prefer it lighter. Add salt and white pepper. Simmer on a very low heat for 8-10 minutes, stirring occasionally. Serve hot, paired with Bhutanese red rice or steamed white rice and sauteed vegetables. NOTE: Jaju is a traditional Bhutanese soup rooted in rural, home-style cooking . It originated in agrarian communities where milk, butter, and seasonal leafy greens were easily available, while spices were either limited or expensive. This soup was originally ma...