Homely Platter

  INGREDIENTS: Chicken Breast 4 skinless and boneless, halved and pounded very thin Eggs 2 large Salt as required Lemon Juice 1 tsp Black Pepper Powder 1 tsp Garlic Powder 2 tsp Paprika Powder 1/2 tsp All-Purpose Flour 1/2 cup Panko Breadcrumbs 2 cups Italian Seasoning 1 tsp Vegetable Oil METHOD: Serving Size: 7-8 Season the chicken pieces with salt and lemon juice and allow them to rest for 1 hour. In a shallow dish combine the flour, garlic powder, salt, Italian seasoning, paprika and ground black pepper. In the second dish beat the eggs. In the third dish add the panko breadcrumbs. One at a time, coat each piece of chicken in the flour, shaking off the excess, then dip in the eggs and lastly in the breadcrumbs, pressing to coat thoroughly. Working in batches place the chicken pieces in hot oil using tongs. Cook for 3-4 minutes per side  on low-medium heat   or until crispy and golden. Transfer them to a paper towel lined plate.  To test for doneness slice one piec...

INGREDIENTS: Green Peas 3 cups Potato 1 cut into small fine cubes Green Chilis 1-2 finely chopped Garlic Cloves 3-4 minced Coriander Leaves chopped  Cumin Seeds 1 tbsp Salt as required Asafoetida (Hing) a pinch Mustard Oil 2 tbsp METHOD: Serving Size: 2-3 Heat oil in a pan. Add cumin seeds, chopped garlic, green chilis and hing. Sauté for a few seconds. Add potatoes, green peas and salt. Mix well and cover and cook for 8-10 minutes on low flame. Serve aloo matar ghugri with paratha and a cup of hot tea.  

  INGREDIENTS: Basa Fish Fillet 6-8 pieces Garlic Cloves 6-7  Paprika Powder 1 tsp Vegetable Oil 2 tbsp Lemon Juice 1 tsp Butter 1 tbsp Coriander Leaves a handful Mixed Herbs 1 tsp Salt as required METHOD: Serving Size: 4-5 Make a paste of coriander leaves and garlic. Marinade the basa fish fillets with salt, garlic and coriander paste, mixed herbs, paprika powder, lemon juice and 1 tbsp oil. Set aside for 30 minutes.  Heat oil and butter in a grill pan. Add the fish pieces and cook until golden brown on both sides.  Serve grilled basa fish fillet with sauteed veggies and tzatziki sauce.

  INGREDIENTS: Green Peas 1 cup Semolina (Rawa) 1 cup Carrot 1 grated Coriander Leaves a small bunch Green Chilis 2-3 Yogurt 1 cup Oil 2 tbsp Baking soda 1 tsp Mustard Seeds 1/2 tsp Black Lentils (Urad Dal) 1/2 tsp Ginger Paste 1 tsp Curry Leaves 10-15 METHOD: Serving Size: 5-6 Grind green peas, coriander leaves, green chilis and 2 tbsp water into a fine paste.  Heat oil in a pan. Add mustard seeds, urad dal chopped curry leaves and ginger paste. Roast for a few seconds. Add the grated carrot and rawa to the pan. Stir-fry for 4-5 minutes or until the rawa turns aromatic. Add salt and mix well.  Allow the mixture to cool completely. Add the green peas paste and yogurt. Add 1/2 water to attain a thick but pouring consistency. Rest the mixture for 30 minutes. Meanwhile grease the idly moulds. Add baking soda mixed with lemon juice to the batter. Pour the batter into the moulds and steam in a pre-heated steamer for 12-15 minutes on high heat. Let the idlys cool slightly befor...

  INGREDIENTS: Cottage Cheese (Paneer) 300 gram grated Coriander Leaves 2 tbsp chopped Onion 1 large chopped Green Chilis 2-3 chopped Ginger 1 inch grated Red Chili powder 1 tsp Cheese (Processed/Mozzarella) 1/2 cup grated Whole Wheat Flour 1 cup All-Purpose Flour 1 cup Salt to taste Oil 2 tbsp Water for kneading METHOD: Serving Size: 3-4 In a bowl knead whole wheat flour, all-purpose flour, along with salt, 1 tbsp oil and water into a soft dough. Cover and keep aside. Heat oil in a pan. Add chopped onions, green chilis and salt. Sauté for a while until the moisture from the onions evaporates.  In a mixing bowl add grated paneer, cheese, coriander leaves, sauteed green chilis and onion, red chili powder and ginger. Mix everything well and keep aside. Divide the dough into small equal lemon sized balls. Roll them into 4-inch round disc. Place the prepared stuffing in the center. Gather the edges and pinch them together. Roll into a 6–7-inch diameter paratha. Heat a griddle and ...

  INGREDIENTS: Chicken Thighs 700g. (8-10 boneless pieces sliced into 2 cm. strips) Egg Noodles 350 gram Button Mushrooms 250 g, thinly sliced Green Capsicum 1 thinly sliced Tomato Paste 2 tbsp Butter 4 tbsp Parsley fresh or dried Dijon Mustard 2 tbsp Sweet Paprika 1/2 tsp Black Pepper Powder 1 tsp Onion 1 sliced Garlic Cloves 5-6 minced Chicken / Vegetable Broth 2 cups Sour Cream 1/2 cup All-Purpose Flour 2 tbsp Salt to taste METHOD: Serving Size: 3-4 Bring a large pot of salted water to a boil. Add the noodles and cook al dente or according to the package directions. Drain, return the noodles to the pot and toss with 2 tbsp butter and 1 tbsp of parsley. remove and set aside. In a large pan melt the remaining butter over medium high heat. Add the chicken along with salt and black pepper powder. Cook until browned and cooked through. Using a slotted spoon remove the chicken to a plate and set aside. In the same pan add the garlic, onion, capsicum and mushrooms. Cook over medium hig...