Homely Platter

  INGREDIENTS: For the Potatoes: Baby Potatoes 10-15 Corn flour 4 tbsp All-Purpose flour 2 tbsp Red Chili Powder 1/2 tsp Baking soda, a pinch Water as needed Salt to taste  Oil for shallow or deep frying For the Cajun Spice mix: Paprika 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Dried Oregano 1 tsp Dried Thyme 1 tsp Cayenne Pepper 1 tbsp Black Pepper Powder 1 tsp Salt to taste For the Cajun Sauce: Mayonnaise 3 tbsp Fresh Cream or Hung Curd 2 tbsp Cajun Spice Mix 1 - 1.5 tsp Tomato Ketchup 1 tbsp Salt to taste METHOD: Serving Size: 4-5 Boil the baby potatoes with skin on until just soft but not mushy. Let them cool, then gently press with a potato masher to slightly flatten them.  Mix corn flour, all-purpose flour, red chili powder, baking soda, and salt in a bowl. Add enough water to make the batter medium-thin and flowing. The batter should lightly coat the surface of the potatoes. Dip each potato into the batter, coat lightly, and shallow or deep fry until crispy and ...

  INGREDIENTS: Baby Potatoes 10-12 Melted Butter 3-4 tbsp Garlic Powder 2 tsp Onion Powder 2 tsp Black Pepper Powder to taste Salt to taste   Garlic Cloves 5-6 minced (For Toppings) Mushrooms 8-10 finely chopped Tomato 1 deseeded and finely chopped Green Chilis 1-2 finely chopped Onion 1 finely chopped Coriander Leaves chopped 1-2 tsp METHOD: Serving Size: 5-6 Boil the potatoes in salted water until tender and easily pierced with a fork. Drain and let them cool completely. Meanwhile, preheat the oven to 220 degrees C. Transfer the potatoes to a greased baking tray. Use a potato masher or the flat bottom of a glass to gently smash the potatoes to a 1/2-inch thickness. Drizzle generously with melted butter. Season with garlic powder, onion powder, black pepper powder, and salt.  Roast in the oven for 25-30 minutes, or until the edges are golden and crispy. Alternatively, you can fry them in a heavy-bottomed nonstick or cast-iron skillet.  Mix finely chopped tomato, oni...

  INGREDIENTS: Chickpeas, 200 grams cooked Potatoes, 200 grams boiled Peanut Butter 2 tbsp Onion 1 chopped finely Garlic 4-5 minced Ginger 1 inch grated Black Pepper Powder 1/4 tsp Cumin Powder 1 tsp Paprika powder 1/2 tsp All-Purpose Flour 4-5 tbsp  Salt to taste Sugar a pinch  Oil  Coriander Leaves chopped 2 tbsp METHOD: Serving Size: 5-6 Heat 1 tsp oil in a frying pan and saute the chickpeas. Mash them using a fork, keeping them slightly chunky. Remove and set aside. Add the garlic, grated ginger, and onion to the same pan and cook until golden.  Transfer the chickpeas to a large bowl, add the mashed potatoes, peanut butter, onion, garlic, cumin powder, paprika powder, salt, sugar, pepper, and coriander leaves. Add all-purpose flour or breadcrumbs gradually until the mixture holds together. Shape into small patties and chill in the fridge for 15-20 minutes to firm up. Deep fry in hot oil for 3-4 minutes or until golden brown on both sides. You can also s...

  INGREDIENTS: Chicken Boneless (Thigh or Breast) 500 grams, cut into 1-inch pieces  Salt to taste Black Pepper Powder 1 tsp Paprika Powder 1/2 tsp Oregano or Italian Seasoning 1 tsp  Butter 4 tbsp Oil 1 tbsp Chicken Stock or Water 1/2 cup Garlic Cloves 6-8 minced All-purpose Flour 1 tbsp Lemon Juice 1 tbsp Coriander Leaves chopped 1-2 tbsp  METHOD: Serving Size: 4-5 Season the chicken pieces with salt, pepper, lemon juice, and paprika powder. Heat oil in a pan over medium-high heat. Sear the chicken pieces on both sides until golden brown and cooked through. Remove from the pan and set aside. In the same pan, add butter. Once it melts, stir in minced garlic. Sauté for 1-2 minutes until fragrant. Stir   in 1 tbsp all-purpose flour and cook for 1–2 minutes to form a roux . Add stock or water, and sprinkle chili flakes, oregano, or Italian seasoning.  Return chicken to the pan and toss to coat them with the butter sauce. Simmer for 2-3 minutes until the...

  INGREDIENTS: Mini Idly 12 Yogurt 1/2 cup Coconut Grated 1 tbsp Cashew Nuts roasted 1 tbsp Milk 3 tbsp Green Chilis 1-2 chopped Salt as per taste Sugar a pinch Carrot Grated 1 tbsp to garnish Boondi to garnish Oil 1 tbsp Mustard Seeds 1/2 tsp Urad Dal 1 tsp Red Chilis 1-2 Curry Leaves 1-2 sprigs Coriander Leaves chopped 1 tbsp METHOD: Serving size: 5-6 Whisk the yogurt and add milk, salt, sugar. grated coconut, green chilis and roasted cashews. Heat oil in a pan and add mustard seeds. When they pop, add red chilies, urad dal, and curry leaves. Set aside to cool. Place the idlis in a serving bowl and pour the yogurt mixture and the tempering on top. Serve curd idly garnished with coriander leaves, grated carrot, and boondis. 

  INGREDIENTS: Mushroom 500 grams sliced Onion 2 large size thinly sliced Capsicum 1 thinly sliced Ginger-Garlic Paste 1 tsp Green Chilis 1-2 slit Oil 2 tbsp Curry Leaves 1 sprig Red Chilis 1-2  Peppercorns 2 tbsp Cumin Seeds 2 tsp Fennel Seeds 1 tsp Lemon Juice 1 tsp Salt to taste METHOD: Serving Size: 4-5 Dry roast the fennel seeds, 1 tsp cumin seeds, and black peppercorns. Let them cool completely, then grind into a fine powder. Heat oil in a pan and add cumin seeds. When they splutter, add red chilies, curry leaves, and onion. Saute until golden. Stir in the capsicum, ginger-garlic paste, and cook for 2-3 minutes.  Add the mushrooms and salt. Saute on high heat till the mushrooms release water and shrink.  Cook until the mushrooms are almost dry. Add in the prepared pepper masala, green chilis, and lemon juice, and mix well. Garnish with chopped coriander leaves and serve the mushroom pepper fry with paratha, yogurt, or any dip of your liking.