SINDHI TALEBADI (KEEME JO LOLO) USING SOYA GRANULES

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Many families in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granules and eggs.

Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal

Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.

Ingredients

1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.

3 tbsps oil

2 big onions finely chopped

2 tomatoes pureed

2 tsp ginger garlic paste

1 tsp shah jeeri (caraway seeds)

1 tsp red chilli powder

1 tsp garam masala

1 tsp corriander powder

salt to taste

1 cup boiled pasta..( I use elbow macaroni)

3 eggs lightly beaten

few tbsps of tomato sauce

grated cheese for garnish

chopped corriander for garnish as well as cooking

method..

Heat a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute till the granules become a little crispy. Remove and keep aside in a bowl.

In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.

Add caraway seeds ( shah jeeri) and ginger garlic paste.

Now add tomato puree , red chilli powder, corriander powder and garam masala.

Cook till the whole mixture comes together and oil seperates

Add soya granules and roast for a good 15 mins until fragrant.

Add 1/2 cup water and cover and cook till done.

Let the mixture be dry.. we don’t want a watery mixture.

Shut the fire and cool completely,

Mix the boiled macaroni into the cooked keema

Fold in 3 beaten eggs and chopped corriander leaves.

Pour into a greased springform pan..and dot with tomato ketchup

Garnish with grated cheese and corriander leaves

Steam in a hot steamer for 30 mins or untill set

Cool, cut into squares or wedges and serve at room temperature.

Ayam Rendang

Ayam Rendang..
Rendang, which means slow cooked food, mostly beef which is cooked for hours on a very slow fire., but chicken or even jackfruit cooked on a slow fire tastes as good, this recipe is from the   the west Sumetra regions of  Indonesia. The food from these regions is normally known as Padang food, made by the minangkabao people.
Padang restaurants are popular all over the country.
They do not offer you a menu to choose from, once you are seated, a waiter will bring out   dozens of small dishes filled with various dishes. Customers take only what they want from this array, and they pay only for what they take. Usually the plates can be  about 10 to 12 varieties of food. Curries, barbequed meats, greens etc.
This food is normally eaten with hands.
And steamed rice is served.

This was a dish I fell in love with when I moved to Indonesia 37 years ago, the taste was fabulous and a little familiar to my Indian taste buds😊

My husband would get this chicken from a popular padang restaurant called sari bundo, and we would really enjoy this on many sundays.

Do try this home made version .

Indonesian chicken curry

8 pcs of chicken.( I use thigh pcs with bone)
Make cuts on the chicken to soak up the gravy.
I potato cut into 8 pcs
2 pandan leaves tied in a knot
1/2 cup fresh coconut grated, and sauted till semi dry.
Coconut milk( I used tetra pack) 200 ml
1 stalk of lemongrass( bottom white part only, bashed)
2 fresh bay leaves
5 cloves
1 pc of cinnamon
2 tbsps tamarind paste.
( I normally soak about half kg tamarind in some hot water, squeeze and strain the paste, pour into ice cube moulds. Store in the freezer and use as required, here I used 2 cubes)
1 tbsp of jaggery.

To be ground into a paste
10 shallots
5 garlic pods
1 inch pc of ginger
5 fresh red chillies
5 dry red kashmiri chillies
6 pcs of candlenuts or cashews
1 tsp white peppercorns
1 tsp corriander seeds
1/2 tsp grated nutmeg.

Heat abt half cup oil in a pan, and add bay leaves, lemon grass, cinnamon , cloves, pandan leaves and saute till herbs and spices release thier fragrance.
Add grated coconut and ground paste.
Saute till oil is seen on the sides. Add tamarind, jaggery and salt.
Also add the chicken and potato pcs.
Saute for 10 mins, add few tbsps of water and saute again. Repeat process about 5 times.
Finally add coconut milk and some water.
Stir, cover and cook for about 20 mins till oil floats on top, and a very thick gravy is left.
This rendang is always slow cooked and tastes fabulous with white rice or layered parathas.

You can even cook till no gravy is left, and then grill the chicken to get Ayam bakar rendang.
Enjoy.

Korean Rice Bowl

KOREAN RICE BOWL

A rainy sunday with a slight nip in the air at 28°c, which for us is cool, so used to our 34°c year around😊.
Decided to do a korean chicken and tofu bowl dinner, With a shot glass of Shoju wine to go with it. Good comfort food . An easy recipe to put together , do try it.

A long way from my comfort zone of cooking basically regional Indian food. But fun to digress on and off.

Korean food was unheard of when we were growing up in the 1970’s. Chinese food was the rage and that too cantonese food.

Pune’s favourite restaurant was KAMLING restaurant on east street.

Where haka noodles and fried rice was so good, possible because of the aji no moto which became the new ingredient for home cooked chinese

( sadly it shutdown).

Then came CHINESE ROOM which had started adapting to the Indian Palette. Sweet and sour chicken and prawns was a must try😊

Back to korean food, its been a while since its gained popularity worldwide now. Its tasty and spicy. This recipe is very adaptable, do try it😊

Ingredients and method

Soak 2 cups of jasmine rice for 30 mins and cook with 3 star anise, a little sesame oil and little salt. Keep warm.

250 gms chicken ( I used the underside of breasts) cut into slices.
OR
Use tofu or Paneer cubes.

Make a batter with:
1 cup flour
1 tsp garlic powder or 2 tsps garlic paste
1 tsp pepper
1 tsp salt
1/2 tsp baking soda
And some water, to make a medium thick batter.
Dip the chicken pieces in the batter and deep fry in medium hot oil.
Keep aside.

For the sauce:
Mix in a bowl:-
2 tbsps gochujang paste( korean fermented paste, readily available)
2 tbsps honey
2 tbsps soy sauce
2 tsps of cornflour
1/2 cup of water.
A pinch of salt

Other ingredients:-
1 small sliced red onion
1 small sliced green bell pepper
1 stalk of spring onion..cubed.
1 tbsp of chopped garlic
1 tbsp of juliened ginger.
1 tbsp of white sesame seeds
1 tbsps of black sesame seeds.

Heat 2 tbsps of oil and add ginger and garlic. Saute for a minute and add the red onion, peppers, sesame seeds.
Add the prepared sauce and once it comes to a boil, add the fried chicken and spring onions. Stir well.

And ready for plating.

Take a bowl and add some rice, flatten gently.
Top with chicken on one side, add sliced cucumber and julienned carrots. Sprinkle sesame seeds and serve.
I got 2 big bowls out of this quantity..

Mitho lolo ( sweet flat bread ) and mirchaan ji bhaaji( chilli sabji)

MITHO LOLO
Those familiar with sindhi cuisine would know about koki or loli as we call it, the top comfort level breakfast for any sindhi😊, paired with yogurt and papad. In my home its a sunday breakfast.

Mitho lolo, is the sweet version of loli.
Mostly made on certain festivals like Satai or Thadri as its known. Food is generally cooked a day prior to Thadri, and eaten cold the next day, items which keep well are pakoras, puris, seeras, and rice which is mixed with yogurt, and mustard powder. No fire is lit to cook on Thadri.
Ladies go thier parents homes and just enjoy for the day. This year it falls on 29th August.
My late mother in law would make make mitho lolo’s every Thadri, she would make the dough patiently, rolling out the lolas and send them to the kitchen, where I had to roast them on the tawa at a very low heat..
patience 😊is the key to make good lolas.
I rarely make lolas nowadays, bcoz there are some home chefs who sell them in jakarta. I tried making them this year and they were quite good. We pair mitho lolo with a chillie sabji. Sharing both recipes today. Do try the recipe. Thank you.

Mitho lolo
250 gms whole wheat atta
6 tbsps of oil
125gms grated jaggery
2 tbsps powdered sugar
1 tsp cardamom powder.
Extra 1 cup oil for dipping.

In a bowl add grated jaggery, sugar and about 4 tbsps of hot water. Mix well till jaggery disolves.

Prepare a deep plate with about one cup of oil in it to dip the lolas.keep aside

In a big bowl or plate, put the flour( atta)
And add the oil, add 5 tbsps first and mix with finger tips. If you can gather the flour in your hands like a ball, that means oil is enough otherwise add 1 tbsp more. Add the cardamon powder and liquid jaggery, and knead gently. Try your best not to add any water. I needed to add 1 tbsp. The dough shd be tight. We need to use the dough Immediately, to avoid gluten formation, which will make the lola soft. The lola should have a crisp bite to it, and be just a little soft inside.Now divide the dough into about 5 balls, cover with a wet napkin, take one ball and smoothen it on the rolling board. Roll out to about 1 cm thick, plus minus. Prick all over with a fork. Roast on a preheated tawa on a very low heat, gently press with a wooden chapati press or napkin. Brush with very little oil, When both sides are golden brown remove onto the oil filled plate, soak for just a minute and drain.
Stack in a plate. Lolas have a long shelf life, if you store them well. In airtight boxes.

you can add cut nuts while rolling out the lolas. We like them plain.

Mirchaan ji bhaji
( chillie sabji)

250 gms green chillies( I used the thick variety)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp hing
1.5 tbsps besan
2 tbsps grated jaggery
2 tbsps tamarind pulp
Salt to taste.
Wash and cut the green chillies into 3 to 4 pcs..

Heat about 4 to 5 tbsps oil in a pan, add cut chillies, and saute till the chillies turn white. Drain and reserve the oil.
Take the chillie oil in a cooker and add
Mustard seeds, cumin seeds and hing.
Next add the besan and saute till fragrant, add turmeric powder.
Next add chillies and half cup of water.
Close the lid and cook for 4 to 5 whistles.
Open the lid and cook till water almost dries up, at the same time mashing the chillies with a wooden whisk.
Finally add jaggery, tamarind and salt.
You shd be able to balance all the flavours here. Done.

NO BAKE MANGO CHEESE CAKE.

No bake mango cheese cake

No-Bake Mango Cheese Cake.

India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS,  which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms.
We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise.
In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.

No-Bake Mango Cheesecake
Ingredients (15cm ring mold):

BISCUIT BASE:
– Biscuit 100gms
– Melted Butter 50 gms

Recipe:
BISCUIT BASE:
– Crush the Biscuits until fine
– Mix Melted Butter
– Flatten Tightly on a prepared dish + ring mold
– Freeze While you make the cheesecake filling

CHEESECAKE FILLING:
– Cream Cheese 250 gms
– Sugar 60gms
– Lemon Zest (half  Lemon)
– Lemon Juice (Half  Lemon)
– Mango Puree 200g
– Whipping Cream 150gms
– Gelatin 7gms + Water 40ml

CHEESECAKE FILLING:
– Mix Water + Gelatin to bloom in a small container
—-
– Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
– Add lemon’ zest
– Add half a lemon’s worth of juice
– Add 200g of Mango Puree
– Mix Well
—-
– Whisk Whipping Cream until soft peaks
– Melt the gelatin over warm water
– Add the gelatin to the filling, mix well
– Fold in the whipped cream onto the filling
– Pour onto dish and ring mold
– Freeze ~30 Min

JELLY LAYER:
– Gelatin 5g + Water 30ml
– Water 100ml
– Mango Puree 200g
– Sugar 50g

JELLY LAYER:
– Mix Water + Gelatin to bloom in a small container

– Heat up: Water, 200g Mango Puree, Sugar
– Add bloomed gelatin, Mix well
– Pour onto dish and ring mold
– Chill Overnight

I decorated with dragon fruit, mango pieces and mint.

** recipe credits go to my son
—-
Use hot towel for easy separation of Ring mold and cheesecake!

KLAPERTART

KLAPERTART

Klapertart is a popular baked custard pudding, which uses young coconut flesh  to give it a trademark  taste. The origins of this pudding are  in Manado,  Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.

Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.

This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.

Ingredients for klapertart

• 300 ml milk

• 150 ml whipping cream

• 150 gms sugar

• 30 g all purpose  flour

• 15 g cornstarch

• 25 gms butter

• 1/4  tsp salt

• 3 eggs yolks

• 150 g young coconut meat, ( from drinking coconut)

• 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)

• 25 g almond, chopped, or flakes( i used flakes)

• 3 tbsp rum or 1 tbsp rum essence

• 1 tbsp vanilla essence

Top layer

• 3 eggs whites
• 50g sugar
• 1 tbsp flour

Topping

• 25 g raisin

• 25 g almonds flakes

• 2 tsp ground cinnamon

Preparation of klapertart

Step 1

• In a small container, mix a portion of the milk (around 100 ml) with flour and cornstarch. Set aside.

• Heat the rest of the milk with sugar. Keep stirring.

• Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off. Add butter and mix well. The custard will be very thick at this point.

• Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.

• Pour the mixture into a greased  pyrex dish

• Bake at 160° C for about 25 minutes in a preheated oven.

Step 2
Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.

Remove the custard from the oven and pour the  egg white mixture over the custard, neatly.

Step 3
Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites.  Bake once more for 20 to 25 minutes in the oven at 160°C until golden brown.

Cool, and refrigerate until serving time.

** I divided the pudding into 2..

Golden Pineapple tarts/ NASTAR NANAS

GOLDEN PINEAPPLE TARTS/NASTAR NANAS.

Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts

The first time I had these, I was blown off by the taste of these.
Do try these delicious easy to make tarts.

https://youtu.be/uRqe3VazQzU

Ingredients for Pinapple filling

300 gms fresh pineapple coarsely blended.
60 gms Sugar.
1 star anise
Small pc of cinnamon
2 or 3 cloves
Method.
Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.

Ingredients for tart
All Purpose Flour 100 gms
Cornstarch 40 gms
Unsalted butter or margarine 100gms
Milk powder 44gms
Fine sugar 44gms
Egg yolk 1
1/2 tsp salt

Cream butter and sugar in a bowl using a whisk or spatula.
Add the egg yolk and mix again
Add APF, cornstarch, salt and milk powder.
Mix well and bring the dough together still using spatula.
Now pinch off 9 to 10 gms of the dough
( roughly about 30 balls)
Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls.
Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.

Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over.
Bake again for 15 to 20 mins.

Cool and enjoy

Egg wash
Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).

You can watch how to make these on this link

Grilled Sindhi Dal Sandwich

The dal sandwich

Grilled Sindhi Dal Sandwich

This Sindhi Speciality, usually sold in carts in Ulhasnagar area, is a grilled vegetable sandwich using raw vegetables and boiled potatoes…Boiled moong dal is usually poured over it and garnished with chutneys, and some sev. A complete meal on its own, and very low on oil usage.  There are many variations for the filling, but I prefer incorporating raw vegs along with boiled potatoes.Do try it out.

A sandwich, when we were children, meant either chutney with sliced tomatoes or a boiled potato toaster, which I loved. My mother would put lots of chillie, onion, kotmir and some dry masalas in boiled mashed potato, make a sandwich and toast it using a stove top hand held toaster, not forgetting the liberal use oil used to make it crisp. We happily ate those along with tomato sauce. Never once asking… where is the protein in this meal?😁😁

Ingredients and method for dal
1 cup of yellow moong dal
( soaked for 4 hours, and boiled with 1 tbsp of crushed garlic and salt)
Boil till soft and mushy, don’t mash it up too much, leave a little bite to it.
Adjust consistency. We want it easily pourable. Not too thin nor thick
Keep aside.
Ingredients  for Sandwich
6 slices of bread
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded raw beetroot
1/2 cup finely sliced green paprika( capsicum)
Tomato slices
2 boiled  potatoes.. peeled and sliced.
Some chaat masala.

Mix cabbage, carrot, beetroot and paprika.
Onto a bread slice place tomato slices and top with the raw shredded vegetables, lastly place boiled potato slices , sprinkle chaat masala and cover with another slice of bread.
Grill the sandwich with oil or butter applied.
I grilled on a stove top with a heavy cover, brushing oil to get it crisp.

Other ingredients
Green chutney
Khatti meethi tamarind chutney
Chaat masala, red chilli powder
And some sev and corriander leaves.

Assembling
Cut a grilled sandwich into half
Place on a plate
Pour HOT dal on it.
Top with green chutney, tamarind chutney, dry masala and sev.
Enyoy your wholesome meal

* make it at serving time. Eat immediately.

Indonesian steamed cake aka Kue Pepe

Kue Pepe or Indonesian steamed cake

This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers, . This traditional  cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic.
The satifaction in making  it at home is awesome.  Pls do try it.
Because I made it with mocha flavours, it resembles the goan cake Bebenica.
But I understand that Bebenica is baked. This is steamed.

Recipe credits go to my son Karan who made it for his youtube channel

.https://youtu.be/0Y1lxTavKRg

I will share the step by step photos in comments.
Ingredients.
The recipe is –

– 200 ml thick coconut milk
– 400 ml water
– 150 gms tapioca flour

– 75 gms all purpose flour
– 200 gms sugar
– 1 tsp vanilla powder (can substitute vanilla essence if you prefer)
– 1/2 tsp salt
– 1 heaped teaspoon instant coffee ( dilute with 1 tbsp hot water)
– 1/2 tbsp cocoa powder( dilute with 2 tbsps hot water)

Method
Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder.
Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter.  ( can strain to make sure there are no lumps).
Divide the batter into 3 bowls. Following the ratio 2:1:1.

Now keep the bigger bowl aside.
Into remaining 2 bowls add diluted coffee and diluted cocoa powder.
Grease a rectangular container properly.

Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins.
Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet.( important).
Next wrap the knife in a plastic and then cut the slices.( we find this easier)  Can try greasing the knife too.
Enjoy 

Srikaya Jam( Coconut and Egg jam)

Srikaya selai
( Coconut Egg Jam)

This awesome spread is very addicting in its mellow and smooth taste. My favourite jam to have when in the mood .

I got introduced to this kaya, on one of my trips to singapore, way back in the 1980’s. Had it at Yakun kaya toast outlet, and since then I am a big fan…of both, the jam as well as the coffee shop😊

Slather it on a slice of toast and relish it , or even add  thin slices of cold butter on top of the jam , fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya  stays fresh upto  a week in the fridge. Srikaya   jam is popular in traditional coffee shops across south east Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half boiled eggs served with a drizzle of soy sauce.

Adding a mix of  palm sugar and white sugar, gives the kaya a subtle caramalised taste.

The traditional method takes hours of slow cooking,  whereas this recipe barely takes 10 to 12 mins.

Remember to cook on a low flame.

Ingredients

200 ml thick coconut milk( I used tetrapack)

2 pandan leaves tied in a knot.( or 1/2  tsp vanilla essence)

50 gms grated palm sugar

50 gms white sugar

4  egg yolks( beat lightly with a fork)
A pinch of salt.

Method.
Take a  saucepan.
Add the coconut milk ,palm sugar, white sugar and pandan leaves.
Add a pinch of salt.
Stir gently on low heat for 5 mins.
Once the mixture is thicker remove half cup of the hot coconut milk mixture  and add to the yolks( to temper)  and mix quickly .
Now add the eggyolk mixture back to the pan and continuously stir till thick.
Another 5 to 8 mins.
Cool completely and put into a jar.
Refrigerate.