Fusion Baked Truffle Khichdi.

FUSION BAKED TRUFFLE KHICHDI.

A very very simple comfort soul food.
Khichdi am sure is popular in all Indian homes. This khichdi barely uses any spices. Using truffle oil is the ultimate here. Lately in many Indian weddings, this has been a part of the menu. And truffle with anything is my favourite, be it pasta, be it french fries. šŸ˜Š today had these fresh shitake myshrooms so was tempted to make a fusion sort of a khichdi with them plus other vegs.
Do try this pantry friendly , humble khichdi which has amazing flavours.
I wish I had the fresh truffle which I could grate and add, but made do with the equally good flavoured truffle oil that I had

INGREDIENTS
Wash and soak together for an hour.
1/2 cup rice
1/4 cup yellow moong dal
1/4 cup toovar dal

Other ingredients.
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh shitake mushroom( or any other mushrooms)
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots.
2 sprigs curry pata..finely chop only the leaves .
1 heaped tbsp finely chopped garlic
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder.

Salt to taste
1 tsp mushroom seasoning or any vegetarian flavour( maggie cube or something)

For topping
Fresh mint leaves
Finely chopped corriander leaves
Fried onions.
Grated cheese as needed
Some sugar
Truffle oil or grated truffle..here I used the oil spray.

Heat 1 tbsp of oil in a pressure cooker or saucepan.
Add mustard seeds, cumin, When seeds crackle, add chopped curry leaves and some kotmir to the oil. Now add the garlic, saute till light golden. Add all the vegetables, salt, mushroom seasoning, turmeric, rice, dal and about 3 cups of water. Cook for 3 to 4 whistles.
Once the lid can be opened, churn a little with a wooden churner. Add about 2 tsps of truffle oil. But let the khichdi be not too smooth, leave it with a bite to it.

Put in a baking dish.
Sprinkle a bit of sugar all over the surface..just a bit, and it melts slightly for that slight upgrade in taste.
Top with grated cheese and spray truffle oil. Just grill for few minutes only till cheese melts.( you can even microwave it till cheese meltsā€¦normally 1 to 2 minutes.)
Top with corriander leaves, mint leaves and fried onions and a squirt of lime juice.

Enjoy.
I served with crispy karela and papadum, fried fish and pan fried potatoes.

AUR JI BHAJI..SINDHI STYLE.

Aur ji Bhaji ( sindhi style)

This recipe , is ofĀ  a delicious stew made sindhi style. AĀ  very very simple and easy recipe.
Today I was craving this, so made it. Aur( rai, mustard seeds ) imparts a very good flavour to this dish , hence the name. Feel free to use any vegetables in this preparation. Though I like using the basic, potato, carrot, french beans, whole shallots and wadi. Here I would like to point out that we don’t get wadi in Jakarta,Ā  and though I can bring them from India, am not really fond of the dry wadis. So since years I have beenĀ  making fresh moong dalĀ  kachoris and addingĀ  to the stew at the last moment just before serving.
Now about Authentic recipes. Normally an AUR JI bhaji, will be differently cooked in different houses, there are sindhis who don’t use any tomatoes in the preparation and there are some like me who grew up eating this dish based on a tomato gravy. Have tried making both ways and both ways are delicious. So I cannot really say which of the 2 is authentic.Ā 
Today I will share the tomato based aur ji bhaji.
You can serve this with rice or with phulkas. I love eating this with chapati torn in pieces and added to a bowl of aur ji bhaji..yummm.

Soak 1/4 cup dhuli hui moong dal for 2 hours, drain and grind with minimum water, add a piece of ginger and 1 green chillie while grinding. Season with salt. Mix  well.

Fry teaspoons of the mixture to get about 16 fresh wadi/ kachori.Keep aside.

Blanch 2 tomatoes, discard the skin.
Put in a mixer jar along with one roughly cut tomato.and a small piece of ginger.
Grind and strain the juice. Discard seeds.

Put tomato puree in a sauce pan, add about 3 cups of water, and vegetables.
1 carrot cut into batons
1 peeled and cut potato
About 15 peeled shallots
4 french beans(  cut each into 3 or 4)
Bring to a rolling boil.
Add 1 tsp turmeric powder
2 tsps red chillie powder.
Salt to taste.
Once vegetables are tender, add a slurry of wheatflour.  Till the gravy is thick.
( 1 used about 1.5 tbsps in 1/2 cup of water).
Add freshly cut corriander leaves and let simmer while we make the tadka.

Heat 2.5 tbsps of oil in a small pan
Add 1 tsp of mustard seeds
1 tsp of cumin seeds
1/4 tsp hing
2 sprigs of tender curry leaves
1.5  heaped tbsp of finely minced garlic

Saute till fragrant, add to simmering gravy. Done.

To serve..
Add few kachoris in a bowl and pour hot gravy over them. Enjoy

KUE BANGKIT/ SALJU AKA COOKIES..EGGLESS.

KUE BANGKIT/ KUE SALJU aka COOKIES.

Bangkitā€¦feast, Salju..snow.
Both names go. Normally served at feasts or festivals, Salju or snow because these are normally white.But recently saw a local you tube channel and was drawn to these pretty colours.
These absolutely melt in the mouth, light airy cookies are a must try. Very very popular here in Indonesia. The origin is from malaysia and some parts of Indonesia. Ramadhan is a very popular time for these cookies. Biscuits or kue kering are a very very popular constant in Indonesian culture. Hampers of prettily packed biscuits are a sight to see.
Back to the recipe, these biscuits are gluten free. Very very light. While baking, once slightly golden on the bottom, and very light to hold . Remove and cool.
Baking time 30 minutes to 40 mins . Depending on your oven.
As you first take a bite, you will the powdery texture, next you will feel the smoothness and the sweetness.
Unique textured biscuits..
Happy Ramadhan.

INGREDIENTS
500 gms tapioka flour
90 gms margarine.
150 gms powdered sugar
4 pandan leaves .( optional, but these do give a very subtle flavour)
1 tsp vanila essence or 1/4 tsp vanila powder.
40 gms milk powder.
100 ml of coconut milk.( I used a tetra pack) add few drops of food colouring, and mix.

Take a wok or frying pan, add the tapioka flour, and chopped pandan leaves. Saute this flour on low heat till the flour is really hot and feels lighter. At this point the pandan leaves should be crisp and easy to snap. Cool the tapioka flour completely. Sift in a strainer to remove any lumps. Cool.
In a mixing bowl, add margarine and sifted sugar, mix with a spatula untill its a smooth paste, add milk powder and mix and fold once more.

Add sifted tapioka in batches
Alternately with coconut milk.

Go in with your hands and mix with your finger tipsā€¦untill the mixture resembles fine bread crumbs.

This will not be moist. It will be dry mix.

Take a mold( picture in comments) add the mix and press in , scrap off excess..
Remove gently onto a baking mat or tray.

Bake in a pre heated oven, at a very low mark.. I used the 150 mark.
This kue or biscuit is very different in taste, its powdery, melt in your mouth, and yummy.

Very popular during Ramadhan.

A must tryā€¦šŸ˜Š

FUYUNGHAI aka fried vegetable omelette

FUYUNGHAI

This super easy egg dish is probably known to most of us. Probably invented by some innovative house wife who wanted to use up the vegetables and meat in her refrigerator. šŸ˜Š
Very easy to make and comes together very quickly.
There is no hard and fast rule to make this, but its good to follow some guidelines. Its a basic Fried Egg omelette with some vegetables and protein tossed in, and some flour to bind it all together.
This dish is almost on all menus in old fashioned chinese restaurants in Jakarta. Here it is served with a sweet and sour tomato sauce. Fried till the outside of fuyunghai is crisp while the inside is soft . It is normally served with white rice. Do try this recipešŸ˜Š

1/3 cup finely chopped carrots
1/3 cup finely chopped cabbage
1/4 cup finely chopped spring onions
100 gms very finely minced chicken
50 gms prawns minced.
3 eggs
4 heaped tbsps cornflour
2 heaped tbsp flour..maida.
1.5 tsp salt
1 tsp chicken seasoning..
1 tsp black pepper powder
1/4 tsp msg or sugar.
( I added finely chopped bird eye chillies for an extra punch)

Mix all this together in a bowl.

Heat about 400ml of oil in a wok or frying pan. On medium heat, pour in half the egg batter, Keep splashing oil on it( as we do for Poories) .let cook on one side till crisp, gently turn over and fry till crisp. ( used two spatulas to do it gently).

Put into a platter, cut into wedges or squares.
Pour hot sauce on it.
Serve with rice for a complete meal or just as a starter.

Sauce..
Blanch 3 tomatoes
Blend in a mixer, and strain.

Now heat about 2 tbsps of butter.
Add 1 sliced onion
2 tsps minced garlic
Add 2 tsps sugar
And saute till onions become limp.
Add about 1/3 cup boiled green peas( I used frozen).
Pour in the tomatoes puree, season with , salt to taste, 1/2 tsp pepper.
Add about 2 tbsps of tomato ketchup.
1/4 cup water. Now add 1 tsp of vinegar.
Check seasoning and add some cornflour slurry to slightly thicken the sauce. The sauce shd be sweet and sour, so please adjust seasoning.

This Recipe is for 2 Fuyunghai.
Enough for 4 ppl people.šŸ˜Š

Pepes Ayam aka Indonesian steamed chicken.

PEPES AYAM

I have been wanting to share this amazing recipe for sometime now.
PEPES refers to food, mainly chicken, fish or tofu, marinated in spices and steam cooked inĀ  banana leaves.( something like the parsi patra ni machi) The marinade will include fresh herbs, and mostly lemon basil, which is the star here. Some tart flavours like greenĀ  tomatoes or BLIMBING WULUH( Also known as bilimbi, tree sorrel . This is an edible sour fruit.) , truely bring out the freshness of this dish.
So these pepes are normally eaten hot with steamed rice. . You can either wrap them in rectangles and seal the edges with a toothpick, or pack them like pyramids. Will add a video in comments section.

Fun facts..
Kemangi or lemon basil is a very close cousin of our tulsi.
Its mostly served in a lalapan, which is a raw salad consisting of torn cabbage leaves, green or red tomato wedges and Daun kemangi..these are eaten raw with any cooked chicken or meat dish.

Today I have used both..green tomato as well as Blimbing wuluh. Just for your idea. The main idea is to add tartness to the pepes.


Ingredients

1 chickenĀ  with bones cut into small pcs
( about 700 gms) I cut the chicken into 12 pieces…

Marinate withĀ  juice of 1 lime, 1 tsp salt andĀ  1/2 tsp of black pepper.

Keep aside for 15 mins.

CHOP AND GRIND TOGETHER

10 pods garlic
12 shallots
8 candlenuts or about 10 cashewnuts
6 red chillies
1 inch piece of fresh turmeric
1 inch piece of galangal.
1/4 cup oil.
Blend untill its a fine paste.

Now take a wok, add this paste and another 1 to 2 tbsps of oil, saute on a low heat till cooked, fragnant and colour changes from yellow to reddish brown.
Cool this paste. Which will now look dry.
Once cool, mix in the chicken along with the marinade. Add some salt, msg( if using) andĀ  coat the chicken pieces nicely.Ā  Add the spring onions and all the basil leaves, mix properly . Ready to pack.

OTHER INGREDIENTS ..
Big squares of banana leaves
2 to 3 stalks of spring onions cut into chunks
Some lemon grass, bashed and cut slantingly.
Some fresh bay leaves.
And lots of Daun kemangi aka lemon basil or thai basil . These basil leaves are small and very fragrant. About 50 gms of leaves and tender stem.
2 or 3 green tomatoes cut into wedges.
( or use blimbing wuluh aka blimbi fruit)
Bird eye chillies as needed.


To assemble.

Take 2 sheets of banana leaves one on top of the other( check comments section for photos).
Put one or 2 fresh bay leaf
Add sliced lemon grass, top with chicken pieces, along with spring onions, basil leaves.
Again top with green tomato wedges and some bird eye chillies.
Pack the banana leaf in such a way that there should be no leakage of juices.

Steam these packets for about 30 to 40 mins.

Have hot with steamed jasmine rice.

You can make indivual packets with one or 2 pieces of chicken inside.

I got 6 packets of pepes.