Homely Platter

  INGREDIENTS: Pabda (Catfish) 4-5 medium pieces Yoghurt 1/2 cup Mustard Oil 2 tbsp Nigella Seeds 1/4 tsp Green Chilis 4-5 Onion 1, ground Ginger Paste 1 tsp Turmeric Powder 1/2 tsp Kashmiri Red Chili Powder 1/2 tsp Salt to taste Sugar 1 small pinch Yellow Mustard Seeds 2 tsp Black Mustard Seeds 1 tsp Poppy Seeds (Posto) 1 tsp Cashews 5-6, soaked and ground to a smooth paste Water as required METHOD: Serving Size: 3-4 Rub fish gently with salt and 1/4 tsp turmeric. Rest for 5–10 minutes. Pabda is delicate, so do not rub aggressively.  Grind the mustard seeds, poppy seeds, green chili, a pinch of salt, and a little water into a very smooth paste. In a bowl, whisk the curd with a pinch of flour until completely smooth. Mix in the m ustard–posto paste, r emaining turmeric powder,  Kashmiri chili powder, a pinch of sugar and a  splash of water. Heat 1 tbsp mustard oil until it just begins to smoke, then reduce the heat. Very gently fry the pabda for only 20–30 seconds on...

  INGREDIENTS: Soya Chunks, 1 cup Split Chickpeas, 1/2 cup Mustard Oil, 2 tbsp Onion, 1 large, finely chopped Ginger, 1 inch, grated Tomatoes: 2 medium, finely chopped Cauliflower Florets, 1 cup, cut into medium-sized pieces Green Peas, 1/2 cup Cumin Seeds, 1/2 tsp Green Chilis, 1-2, slit Bay Leaf: 1 Turmeric Powder, 1/2 tsp Coriander Powder, 1 tsp Red Chili Powder, 1 tsp Garam Masala Powder, 1/2 tsp Salt to taste Sugar, 1/2 tsp Water as needed Coriander Leaves, chopped, 1 tsp  METHOD: Serving Size: 3-4 Rinse the chana dal and soak it in water for 1 hour. Drain and pressure cook with 2 cups of water, turmeric, and a little salt. Cook for 3–4 whistles, or until the dal is tender but still retains some shape. Set aside. Bring water to a boil with a little salt. Add the soya chunks and simmer for 5–7 minutes, until softened. Drain, rinse under fresh water, and squeeze out the excess water. Set aside. Heat oil in a pan. Add cumin seeds and bay leaf. Once they sizzle, add the chopp...

  INGREDIENTS: Fish Fillets 4-5 ( Tilapia, Cod, Halibut, Basa, Snapper or any firm white fish) Black Pepper Powder 1/2 tsp Lime Juice and Zest: 2 tbsp fresh lime juice and  1 tsp freshly grated lime zest Olive Oil 2 tbsp Salt to taste Garlic Cloves 4-5, finely chopped Ginger 1 inch grated Red Chilis 1-2, sliced Light Soy Sauce 1 tsp Siracha or Red Chili Sauce  Water 2-3 tbsp Honey or Brown Sugar 1/2 tsp Coriander Leaves or Cilantro, finely chopped, 1 tbsp METHOD: Serving Size: 3-4 Mix fish with black pepper, salt, and 1 tsp lime juice. Rest for 10 minutes only. A long lime marinade can make delicate fish mushy. Heat 1 tbsp oil in a non-stick pan on medium heat. Place the fish pieces in a single layer and cook for about 2–3 minutes on each side, until lightly golden and cooked through. Remove to a plate. In the same pan, heat the remaining oil. Add garlic and ginger; sauté briefly for 20–30 seconds. Add soy sauce and red chili sauce, remaining lime juice, water, and honey ...

  INGREDIENTS: Idly Rice or Raw rice, 1 cup Cooked rice, 1/2 cup Grated Coconut, 1/4 to 1/2 cup Grated Cucumber, 2 cups Fenugreek Seeds 1/2 tsp (helps fermentation) Ginger 1/2 inch Green Chilis 1-2 Cumin Seeds 1 tsp  Curry Leaves 5-6 Salt as required Water as needed METHOD: Serving Size: 4-5 Wash the raw rice thoroughly until the water runs clear. Soak it in plenty of water for 4–5 hours , or preferably overnight. Drain the soaked rice well. Wash and grate the cucumber.  Don't discard all the juice; it can  be used while grinding the batter. Add the soaked rice, cooked rice, grated coconut, cucumber, green chilis, ginger, curry leaves and cumin seeds to a blender. Add the cucumber juice gradually until you get a thick, smooth batter. Transfer the batter to a large bowl.  Cover and leave it in a warm place to ferment for 8–10 hours or overnight . After fermentation, add salt, then add a little water and mix until you have a pourable but slightly thick dosa b...

  INGREDIENTS: Split Green Moong Dal, 1 cup (soaked for 4-6 hours) Spinach, finely chopped: 3 cups Onion 1 large, finely chopped Tomato, 1 large, finely chopped Ginger, 1 inch, grated Garlic Cloves 4-5, minced Green Chilis 1-2, finely chopped Turmeric Powder, 1/2 tsp Red Chili Powder 1/2 tsp Cumin Powder 1/2 tsp Oil 1-2 tbsp Cumin Seeds 1/2 tsp Salt to taste Water 2-3 cups or as needed Lemon juice and coriander, to finish METHOD: Serving Size: 3-4 Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water. Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly. If using whole green moong with the skin, soaking may need a little longer and cooking time will increase. Heat oil in a pan. Add cumin seeds and, when they crackle,  add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft. Add the chopped spinach and cook for 2–3 minutes, just until wilted. Ad...

  INGREDIENTS: Fish Fillets, 500 grams, skinless (Asian Sea Bass, Cod, Tilapia, Catfish or any firm white fish) Salt, 1 tsp Black Pepper Powder, 1 tsp Paprika Powder, 1 tsp Olive Oil, 1 tbsp Butter, 1 tbsp Garlic Cloves, 5-6, minced Fish Stock or Chicken Broth, 1 cup Lemon Juice, 2 tbsp Parsley, 2 tbsp, finely chopped Chili Flakes for garnish METHOD: Serving Size: 3-4 Pat the fish dry and season with salt, pepper, and a little paprika. Heat oil in a pan and cook the fish until golden on both sides. Remove the fish and keep aside. In the same pan, add the butter and garlic and sauté briefly over low heat. Pour in the broth and bring to a gentle simmer for 2 minutes. Add lemon juice and simmer for 1 minute. Return the seared fish to the pan and spoon the sauce over it.  Garnish with chopped parsley and lemon slices. Pair with steamed white rice, roasted baby potatoes, sautéed green beans and cucumber and tomato salad.