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.

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.

Javanese Soto Ayam ( Indonesian chicken Noodle soup)

Javanese Soto Ayam
(Indonesian chicken noodle  soup)
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region.
Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing.
Do try this soup as cooked in my home.
Its a one bowl meal.😊

Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.

Mummy made soup only if we were sick.😊.

But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.😊
On to the recipe…


Ingredients to be ground to a fine paste for the soup..
15 small shallots
1 inch pc of ginger
1 inch pc of galangal( can omit)
5 to 6 garlic pods
1 inch piece of fresh turmeric
1 tbsp corriander seeds
5 candle nuts( pan roasted) or 5 cashew nuts

To be added to the soup
300 gms chicken with bone( I prefer the thigh).

Ingredients for flavouring the soup
1 lemongrass root( bashed)
Few fresh bay leaves
Few kaffir lime leaves

Heat 2 tbsps of oil in a sauce pan
Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance.
Add ground paste and chicken,
saute till oil seperates.
Add 1 litre of hot water.
Add salt and sugar.
Let it simmer for 10 to 15 mins.
Remove chicken, shred and keep aside
Strain  the remaining soup and keep hot.
Prepare the remaining ingredients
1 cup finely sliced cabbage( blanched)
1 cup of bean sprouts( blanched)
1/2 cup of finely chopped spring onions and celery
1/2 cup of fried onions
2 potatoes( cut into thin slices and fried, or use ready potato chips)
Rice noodles, boiled and strained( about 1 big bowl)
1 bowl of shredded chicken
2 boiled eggs( quartered)
Slices of lime
Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.

Assembling
Take a bowl and add rice noodles, cabbage, beansprouts ,  boiled eggs, shredded chicken, potato chips, spring onions, fried onions.
Top with very hot soup. And enjoy with a squirt of lime juice and sambal.

Kumaoni Raita/ Pahari Raita

Raita, the unique ways in which yogurt is used in India. Most often than not, fresh raw  vegetables such as tomato, onion, cucumber, cilantro are chopped and added to whisked yogurt, which is then gently spiced up with salt , pepper etc. Raitas are served as an accompaniment with main meals to cool and refresh the palatte. The varieties of Raitas in Indian cuisine are endless, some like it sweet with fruits like pineapples added to yougurt , or some like it with Boondi( fried gramflour droplets ) in it.
Todays recipe THE KUMAONI RAITA comes from the hilly region of north India, UTTARKHAND. And uses cucumber and mustard seeds as the main ingredient.


When you talk about Uttarkhand, immediately you think of beautiful scenic mountains , high up in the clouds, where the  ice caped mountain  kiss the fluffy clouds which seem like Gossamer., and beautiful valleys and Rivers.
Also Known for  the famous pilgramage places such as Rishikesh, Mukteshwar, Haridwar and pretty hill stations like Nainital and Mussorie.
Uttarkhand has an awesome variety of food, which is simple and easy to put together.
One day I would love to visit this beautiful province, whose panaromic views have attracted me so much. Sigh!

Growing up in Pune, Yogurt in our home was served plain ,or sometimes it was made into a  potato or Boondi raita with a tadka of Rai and jeera,or if mummy was in a good mood,soft sweet dahiwaras were made , mostly on leisurely sunday afternoons . Those were the days when sunday was an important part of the week . That day was a movie date day for mummy and daddy, after which they took us to the local parks in Pune. Either Sambhaji park, or Peshwa park and sometimes to Bund garden . Childhood pleasures were simple but the memories left behind were priceless.
Koi lauta de mere  beete hue din..nostalgia.

On to the recipe, try to use cucumbers with less seeds.. My suggestion is to make the Raita in the night, to let the awesome flavours  of fresh mustard seeds merge into the yogurt. Or at least make it 6 hours before serving. This is a very simple no fuss recipe which comes together in no time. The tartness of mustard seeds, reminds one of wasabi flavours. Do try it.

Ingredients
300 gms fresh yogurt
300 gms cucumbers/ kheera
1.5 tsps mustard seeds
2 tsps cumin seeds
1 green chillies
1/2  tsp turmeric powder
Salt to taste
1/4 tsp asofoedita /hing
1 tbsp mustard oil
2 dry red chillies..broken into smaller pieces
Red chillie powder and chopped cilantro for garnish

Method.
1. Whisk the yogurt in a bowl
2. Grate the cucumbers,DO NOT squeeze the water from cucumbers.
3. Grind together green chillies, cumin seeds, mustard seeds , turmeric powder.( I have used the mortar and pestle, to grind manually) you could use a mixer grinder.
4. Add the mustard paste to the whisked yogurt and mix well. Season with salt.
5. Add grated cucumbers. Mix well, cover bowl and refrigerate for minimum 6 hours.
6. Heat mustard oil in a small pan and add hing , dry red chillies.
7. Pour this tadka over the yogurt, garnish with red chillie powder and chopped corriander. Serve chilled.
Kheere ka raita is ready to be served.

I love having this kumaoni raita with Aloo pitika and luchis and sooji ka seera.

.

Ras kalaan

A vegetarian dish which is simple to cook and delicious to eat, describes Ras kalaan, which originates from the southern state of Kerala, inspite of not containing any onions, garlic or ginger, is yet so pleasing to the palette.
In today’s recipe I have added drumsticks, sweet potato, broccoli and green peas. Normally it is made using tubers like yam or potatoes. I like adding different vegetables to this, and at times, have even used mushroons, babycorn etc . Do try this recipe which comes together very quickly.
KALAAN, A name which was so unfamiliar to me years ago, until I stumbled upon it by chance when south Indian food was a big mood with me, it was that particular year when I was cooking a lot of south Indian food. Having been born and brought up In India, I love the regional food which our great country has to offer.
Back to the KAALAN, which is basically a keralite preparation, made with fresh coconut and yogurt. Its fresh and tangy taste is so refreshing , making you want to make it it often. The ideal pairing for this vegetable is rice, though I prefer having it with a roti adai(rice flour roti)or paratha.
Many of us have a image about south Indian food which probably consists of Dosa, Idli, Uttapams etc. Reality is that its a vast platter of numerous dishes which delight the palette. So, on to the recipe. Feel free to replace any vegetables with your favourites.😊

Ras Kalaan
Ingredients
4 drumsticks..scraped,cut into 4 to 5 pieces , and boiled.
1 small sweet potatoe, boiled and cubed
1/2 cup green peas( I used frozen)
1 cup broccoli flowerlets, par boiled.
(Roughly about 200 gms mixed vegetables)
1 cup fresh grated coconut
4 dry red chillies
2 cups fresh yogurt
1 tsp methi seeds (fenugreek)
1 tsp raw rice(washed)
2 tbsps palm sugar( gur) jaggery
1 or 2 green chillies
FOR TEMPERING
1 tsp mustard seeds
2 dry red chillies, broken into pcs
1 tbsp chana dal
1 tbsp urad dal
Few curry leaves
Salt
1/2 tsp Turmeric powder

Method
1. Heat 1 tsp coconut oil in a pan and add 1 tsp methi seeds and 2 dry red chillies(broken). Saute for 2 mins.
2. Grind 1 cup grated coconut, 2 cups yogurt, 2 green chillies, 1 tsp raw rice, the sauted methi seeds and dry red chillies. Grind to a smooth paste. Keep aside.
3. Heat 2 tbsps coconut oil in a pan, add 1 tsp mustard seeds, 1 tbsp chana dal and 1 tbsp udad dal, curry leaves. Saute for a while till fragrant.
4. Add the vegetables and coconut paste along with turmeric powder, salt, 2 tbsps palm sugar and half cup of water.
5. Cook for 5 to 10 mins. Untill oil seperates.
Serve hot with steamed rice, or parathas.

Achari Brinjal Moju

Achari Brinjal Moju
Brinjal lovers will love this dish which has its roots in Sri Lanka, and is a staple in most Sri lankan homes and restaurants. This is basically a fried brinjal pickle, which is served at meals normally with rice, but I prefer having it with a chappati.(flatbread). This dish comes together in no time . The crunch of deepfried brinjal and shallots, subtle tangyness of vinegar and mustard and sweetness of sugar give this simple dish a balance which is amazing. There are many twists to this recipe, each one having its own charm. In my recipe today, I have added dijon mustard to enhance the tartness and sweet mango pickle instead of sugar. You can add honey or sugar instead. Tweak the recipe at your will.
This purple coloured vegetable called eggplant or aubergine is popular in many cuisines world wide. Be it the bhaigan ka bharta in north India, where the brinjals are flame roasted, mashed and cooked in an onion tomato gravy. Or the Greek Mousakka, where aubergine, minced meat sauce and potatoes come together to form a hearty casserole. As for me, my childhood memories of eating Brinjal are not very great😊the only way I really liked it was fried and sprinkled with dry spices. Mom would cut the brinjals into round pieces, give small cuts on the surface, and soak them in salted water for a while. Then squeeze the water out and deep fry till crisp. This was normally served with khichdi or pulav. It was much later that I developed a taste for brinjal cooked as a sabzi. And today its one of my favourite vegetable.😊 The aroma of brinjal being fried in the kitchen always draws me in to grab a few pcs of fried brinjal ..top on my list😊

Do try this simple and tasty recipe.

Ingredients
250 gms purple brinjal
2 tbsps flour
2 tbsps cornflour
10 shallots
2 green chillies and 2 red chillies ( cut slantingly)
1 sprig curry leaves
1 tbsps chopped garlic
1 tbsps finely chopped ginger
1/2 tbsp freshly powdered mustard seeds
1/2 tsp cinnamon powder
2 tsps black pepper powder

1/2 tsp turmeric powder
1 tbsp dijon mustard
1 tsp vinegar
2 tbsp homemade sweet mango chutney or achaar (pickle) or honey or powdered sugar. I have used my homemade sweet mango achaar.
2 tbsps fried onions
2 tbsps coconut oil
Some chopped corriander leaves.
Salt to taste

Method..
1..Cut brinjals into finger stick size.
Soak in salted water for an hour, squeeze dry, roll in a mixture of flour and cornflour. Deep fry till crisp. Keep aside.
Also deep fry the shallots and sliced chillies.

2… Mix mustard seed powder, dijon mustard, vinegar and sweet mango chutney together in a small bowl.

3…Heat 2 tbsps of coconut oil and saute curry leaves, ginger, garlic till fragrant. Shut the fire and add cinnamon, pepper and salt..mix well

4..Add the dijon mustard mix, fried brinjals, fried shallots and chillies.
Stir well and serve garnished with chopped corriander and fried onions.

** can be eaten at room temperature.
***best made at time of serving and consumed immediately.

Sindhi fusion Dal pakwan

This delicious dish of sindhi origin, barely needs an introduction,as it is so well known , almost like a trade mark for us sindhis. Crispy Pakwan( fried flat bread) topped with a creamy dal chana, garnished with citrusy onion relish, and a sweet and sour tamarind sauce, with a sprinkling of red chillie powder, its a match made in heaven, in terms of gastronomy.

Dal chana( lentils)is cooked to a creamy consistency, normally bland with just salt and turmeric. But I have been making the dal with a green twist since years, and its remained an earmarked recipe im my cook book.My version is slightly different , as I have added ginger, garlic and green chillies, and the addition of cardamom powder as it brings a subtle rich flavour to the dal, this is my fusion version😊
Mostly served for breakfast on lazy sundays.Growing up in pune, mummy usually made the dal at home, and prefered getting the pakwans from the sindhi uncle at babajan chowk, who sold dal pakwan from his cart only on sundays., It was something we looked forward to. In India it is sold in carts, in sindhi dominated areas, or even sweetmeat shops. That is not to say that only sindhi people relish this soul satisfying dish😊. People from all walks of life love and appreciate the deliciousness of dal pakwan.
Try making this at home and listen to the satisfying sighs around your table…😊
Yes, making pakwan is time consuming, but well worth the effort.

Ingredients for dal
1 cup dal chana ( Rinsed and soaked in water for 4 hours)
2 green chillies
5 pods garlic
1 inch pc of ginger
12 curry leaves..chopped finely.
1 tsp cumin seeds
1/2 tsp ajwain( carom seeds)
1/2 tsp saunf( fennel seeds)
1 tsp finely ground cardamon powder
1 tsp turmeric powder
1 tsp salt, or as needed.
Method.
Boil the dal till soft, but not mashed.
Grind ginger, garlic and green chillies with little water.
Heat 2 tbsps oil in a pan, add cumin seeds, ajwain, saunf, curry leaves, add cardamon powder and turmeric powder.
Add the ginger garlic green chillie paste and saute for a while.
Now add the boiled dal and salt.
Add 1 cup water and let it cook on medium flame till the dal reaches to a thick consistency, but not mashed. Pour in a bowl and garnish with khatti meethi chutney, kechumbo kotmir and a sprinkle of red chillie powder.
Serve with pakwan,

Ingredients for Pakwan
1 cup flour( maida)
1 level tsp salt
1/2 tsp jeeri( caraway seeds)
1/2 tsp ajwain( carom seeds)
1 tbsp oil
Cold water to knead the flour.

Mix flour, jeeri, ajwain, salt and oil.
Add some cold water and knead a stiff dough. Dough should not be soft nor very hard. Medium hard dough. Knead well till pliable . Cover with a wet napkin and keep aside for half an hour. Now make small balls of the dough, roll out into thin puris. Prick with a fork.
Fill a wok with oil to upto half level
Heat till oil is medium hot.
Slide in the puris, press with a sloted spoon,for few seconds. Then let the puri continue to cook untill its crisp and golden brown.
Each pakwan takes upto 5 mins on a low to medium flame. Remove and keep aside.

Serve with a onion relish( kachumbo)
Cut one onion finely, add sliced green chillies, add little salt. Then wash under running water. Strain properly, add little sugar, vinegar and salt.

Khatti meeti chutney( sweet and sour sauce)
Boil together 4 tbsps thick tanarind paste with 4 tbsps grated jaggery. Abd about 10 tbsps water. Cook till medium thick.. strain into a bowl, add little salt, red chillie powder and jeera powder.