The Yummy Platter

Welcome to The Yummy Platter – a food and recipe blog. My mother has always been a great cook and I love good food. Cooking has always been my passion since the day I had first entered the kitchen and starting cooking on my own. I love the way in which a dish can be experimented and given a creative touch to make it your signature dish. Food and cooking has always inspired me and this inspiration has created a platform named “The Yummy Platter”. At The Yummy Platter you will find a blend of traditional flavours as well as taste of fusion dishes that moulds the essence of various cultures at one place. The Yummy Platter has come up with various delicious and tempting recipes that we would love to share with you. The Yummy Platter is not just a page but a dream, a passion that we would love to pass on to you.

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Tawa Pomfret

Tawa Pomfret, a type of dish which is a perfect starter before your main course. It is easy to make and healthy too as it has less spices. Try this easy and delicious recipe at home. Serve it hot with spicy coriander or dhaniya chutney or any other chutney of your choice.

Preparation Time – 30 to 40 minutes

Cooking Time – 15 to 20 minutes

Servings – 4

Ingredients

4 medium sized whole Pomfret (cleaned)

2 tablespoon ginger – garlic or adrak – lehsun paste

 ½ cup curd or dahi

1 teaspoon kashmiri red chilli or degi mirch powder

 ½ teaspoon turmeric or haldi powder

1 tablespoon of green chilli or hari mirch paste

Salt to taste

 ¼ th cup lemon juice

1 tablespoon refined oil

Butter as required

Chopped coriander and lemon slices for garnishing

Method

Make incisions on both side of pomfrets using a knife and place it on a plate.

In a bowl take curd, ginger –garlic paste, red chilli powder, turmeric powder, green chilli paste, salt, lemon juice and oil. Mix all the ingredients together.

Add the pomfrets and coat well with the marinade. Keep it aside in refrigerator for an hour.

Heat some butter in a non stick pan or tawa. Place the marinated pomfrets and fry. Keep frying and turning sides, until the fish is completely cooked from both the sides.

Serve hot after garnishing with chopped coriander and sliced lemons.

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Paneer Kasoori Methi

This recipe has been my all time favourite due to the flavours of the spices used in it. The use of dried methi leaves add a whole new taste and aroma to this dish. One more reason behind this dish being my favourite is its preparation time which is less than 30 minutes. If you need a healthy dish for your dinner, then this will serve as the best choice. As we know, paneer has always been famous among vegetarians, so this dish is particularly for my vegetarian friends.

Preparation Time – 5 to 10 minutes

Cooking Time – 15 to 20 minutes

Serving – 4

Ingredients

Paneer or Cottage Cheese – 200 grams (cut into ½ inch cubes)

 A paste of Cashew (Kaju) and Melon Seeds (Chal Mogoj) – 2 tablespoons (25 grams of each of the ingredient to make a fine paste)

Kasoori Methi or Dried Fenugreek Leaves – 2 teaspoons (crushed)

Jeera or Cumin Seeds – 1 teaspoon

Laung or Cloves – 2 to 3 pieces

Elaichi or Cardamom – 2 to 3 pieces

Sukhi Laal Mirch or Dried Red Chillies – 2 to 3 pieces

Adrak – Lehsun or Ginger – Garlic Paste – 1 teaspoon (optional)

Haldi or Turmeric Powder – 1 teaspoon

Degi Mirch or Kashmiri Red Chilli Powder – 1 teaspoon

Hari Mirch or Green Chilli – 2 to 3 (slit from between)

Salt to taste

Sugar – 1 teaspoon

Oil –  3 tablespoons

Method

Heat 1 tablespoon of oil in a non stick pan; add the paneer and fry them until they turn light golden-brown in colour. Remove from flame.

Now add the remaining oil; add the whole spices and as they start to crackle and change their colour, add the ginger garlic paste.

Sauté for a few minutes and then add red chilli powder, turmeric powder, salt and sugar.

Then add the cashew and melon paste to the spices. Fry for a few minutes until the spices leave the oil.

 Add 1 teaspoon of fenugreek leaves and cook on medium heat. Then add half a cup of water, reduce heat, cover and simmer for 3 to 4 minutes.

 Add the paneer cubes and sprinkle with the remaining fenugreek leaves.

Cook till the paneer cubes are fully coated with the masala.

Serve hot with Ghee Rice, Roti or Parantha.

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Dim Posto/Egg with Poppy Seeds

Dim Posto is a very delicious Bengali style egg curry prepared with a spicy poppy seed masala. I had first tried this recipe at one of my cousin’s home and I had loved it. After that, i have prepared this dish quite a lot of times at my home. It is an easy to make dish which can be served either with steamed rice or with paranthas.

Preparation Time – 5 to 10 minutes

Cooking Time – 30 to 35 minutes

Serving – 4

Ingredients

Eggs – 4 pieces

1 medium sized onion (finely chopped)

Ginger – Garlic Paste – 1 tablespoon

Posto or Poppy Seed Paste – 4 to 5 tablespoon

Turmeric Powder – ½ teaspoon

Elaichi – 2 pieces

Dalchini – 2 pieces

Green Chillies – 4 pieces (slit from between)

Salt and Sugar as per taste

Mustard Oil as required

Method

Hard boil the eggs, remove the shells and keep aside.

Marinate the eggs with turmeric powder and a pinch of salt.

Heat oil in a kadhai and fry the eggs until they turn light golden in colour. Remove form flame and keep aside.

In the remaining oil, add dalchini and elaichi. When they start to crackle add the onions. Sauté until they turn golden brown in colour.

Now add the ginger – garlic paste, poppy seed paste and turmeric powder, salt and sugar. Sauté the spices until it leave oil. Now add the green chillies.

Add the fried eggs and then add 1 cup of water. Cover the kadhai and reduce heat. When the gravy starts thickening, remove from flame.

Serve it hot with steamed rice or parantha.

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Oreo Chocolate Balls

When I was in hostel, my friend had prepared these chocolate balls for us. Since that day, I have always craved for these yummy chocolate balls. When I returned home, I was itching to recreate them but by adding my own creativity i.e. cocoa powder. My mother always says that it’s good to start new things with something sweet. So my first post is about this chocolate recipe.

Ingredients

Oreo Biscuit - 1 packet

Melted Butter - 2 tablespoon

Milk - Half Cup

Cocoa Powder - 2 tablespoon

Dark Chocolate - 150 grams

Method

Crush the Oreo biscuits into fine crumbs in a food processor or a grinder.

Place the crushed biscuits in a bowl.

Add the melted butter, one-fourth cup of milk and cocoa powder to the crushed biscuit. Mix well.

Roll the mixture into small balls about 1 inch in diameter. 

Refrigerate for 15 to 20 minutes.

Melt the dark chocolate in a microwave and dip the balls in the melted chocolate.

Place the dipped chocolate balls in a butter paper covered tray.

Refrigerate it for 30 minutes.

Your chocolates are ready to be served.

You can store the chocolate balls in a jar inside the refrigerator.

Note: One packet of Oreo Biscuits can approximately make 30 balls. Also, Adding cocoa powder enhances the taste of the chocolate balls.