Sindhi fote bhugi khichdi with fusion potato sabji.

Sometimes the simplest of food can bring such comfort. For me, my comfort soul food is sindhi fote bhugi khichdi, accompanied by a potato sabji, crispy brinjal or karela and a piece of fried fish. Being a Sindhi, I have grown up  eating delicious simple food cooked by my mom. Sindhi food is really simple and easy to put together.
When I got married,  every sunday our food was FOTE BHUGI KHICHDI( khichdi cooked with cardamom)  methi patata, dahi and fryums.. it was  the family sunday meal. Over time I changed the methi aloo to a fusion aloo sabji( aka malaysian and Bengali fusion).  Now its  cooked twice a month😊But its a meal I look forward to . Please do try this combination.

2 cups rice
1/2 cup split green moong dal( with skin)
2 tsps freshly ground elaichi powder
2 tsps shah jeeri
2 tsps salt
2 to 3 tbsps oil

Mix the dal and rice , wash well and soak for an hour.
Drain out the water.
Heat a pan, add oil, jeeri and elaichi powder . Once fragrant, add the rice and dal mix.  Saute for few mins, Add salt and enough water to cook the khichdi. We want each grain seperate. Not a mushy khichdi.
Done.
Ps…I cook the khichdi with enough water to cover, once water dries up I shift the rice to a steamer. And steam cook for 20 mins.

Aloo sabji
3 boiled, peeled and cubed potatoes.
1 small  onion sliced
1 small onion chopped finely
2 medium tomatoes..finely chopped
1 tbsp minced ginger
1 tbsp minced garlic.
1/2 tbsp paanch phoran( mix mustard seeds, cumin seeds, methi seeds, onion seeds, saunf).
1 sprigs..about 10 curry leaves.
2 heaped tsps curry powder( I used malaysian baba brand)
2 tsps red chillie powder.
Salt to taste
Corriander ..finely chopped.

Heat 2 to 3 tbsps mustard oil in a pan, add panch phoran, followed by curry leaves.
Now add minced garlic and ginger., saute. Add the diced onions and saute till onions become translucent.
Add chopped tomatoes, curry powder, salt, red chillie powder  and mix well. Add the cubed potatoes and sliced onion. Mix and finally add corriander leaves. Done.

For the fish, I took one boneless fillet of  snapper.  Marinated in turmeric and salt, gave a lime rub and shallow fried in oil.

Remove and sprinkle generously with red chillie powder, corriander seed powder, amchoor.
This is a typlcal Sindhi  sprinkle mix for fried fish or  fried arbi.

Sindhi Phote(cardamom) Bhugi Khichdi with fusion Potato Sabji

Sometimes the simplest of food can bring such comfort. For me, my comfort soul food is sindhi fote bhugi khichdi, accompanied by a potato sabji, crispy brinjal or karela and a piece of fried fish. Being a Sindhi, I have grown up  eating delicious simple food cooked by my mom. Sindhi food is really simple and easy to put together.
When I got married,  every sunday our food was FOTE BHUGI KHICHDI( khichdi cooked with cardamom)  methi patata, dahi and fryums.. it was  the family sunday meal. Over time I changed the methi aloo to a fusion aloo sabji( aka malaysian and Bengali fusion).  Now its  cooked twice a month😊But its a meal I look forward to . Please do try this combination. SOULFOOD FROM MY HOME TO YOURS.

2 cups rice
1/2 cup split green moong dal( with skin)
2 tsps freshly ground elaichi powder
2 tsps shah jeeri
2 tsps salt
2 to 3 tbsps oil

Mix the dal and rice , wash well and soak for an hour.
Drain out the water.
Heat a pan, add oil, jeeri and elaichi powder . Once fragrant, add the rice and dal mix.  Saute for few mins, Add salt and enough water to cook the khichdi. We want each grain seperate. Not a mushy khichdi.
Done.
Ps…I cook the khichdi with enough water to cover, once water dries up I shift the rice to a steamer. And steam cook for 20 mins.

Aloo sabji
3 boiled, peeled and cubed potatoes.
1 small  onion sliced
1 small onion chopped finely
2 medium tomatoes..finely chopped
1 tbsp minced ginger
1 tbsp minced garlic.
1/2 tbsp paanch phoran( mix mustard seeds, cumin seeds, methi seeds, onion seeds, saunf).
1 sprigs..about 10 curry leaves.
2 heaped tsps curry powder( I used malaysian baba brand)
2 tsps red chillie powder.
Salt to taste
Corriander ..finely chopped.

Heat 2 to 3 tbsps mustard oil in a pan, add panch phoran, followed by curry leaves.
Now add minced garlic and ginger., saute. Add the diced onions and saute till onions become translucent.
Add chopped tomatoes, curry powder, salt, red chillie powder  and mix well. Add the cubed potatoes and sliced onion. Mix and finally add corriander leaves. Done.

For the fish, I took one boneless fillet of  snapper.  Marinated in turmeric and salt, gave a lime rub and shallow fried in oil.

Remove and sprinkle generously with red chillie powder, corriander seed powder, amchoor.
This is a typlcal Sindhi  sprinkle mix for fried fish or  fried arbi.

MARTABAK/AKA BAIDA ROTI/ AKA ASIAN PARATHA

MARTABAK aka ASIAN PARATHA aka BAIDA ROTI

This stuffed Pancake or paratha is probably known to many of us. Arabs, Indians, south asian, chinese etc each nation has its own way of making it. Here in Jakarta its very common to see martabak carts on most streets. They sell the sweet version( shared the recipe earlier) and the savoury version.
But the street version uses a lot of MINYAK SAMIN( a local ghee) and also mostly uses duck eggs which are bigger than hen eggs. They also keep dough balls dunked in oil( maybe to give the dough more elasticity) and use bigger skillets than our home tawas.
I prefer making a healthier  fusion version at home using eggs and stirfried vegetables . This on its own is a complete meal.
Most nights when I don’t know what to cook…we make martabaks.
Please do try out this simple martabak recipe.

2 cups flour
2 tbsps oil
1/2 tsp salt
Cold water.
Mix the oil and salt  into the flour, and add some cold water to make a medium soft dough..cover with a wet cloth and keep aside.

1/2 cup carrots.. julienned
1/2 cup french beans cut diagonally
1/2 cup cabbage ..thinly sliced
1/2 cup beansprouts. Or young corn( cut into small strips)
1/2 cup spring onions finely chopped
1 tbsp minced garlic
1  tsp white pepper
1 tsp sesame oil.
Salt to taste

Heat a wok and add 1 tbsp oil, add the garlic, white pepper and salt.
Saute for a minute, and add all the prepared vegetables… saute on a high flame and cook just for few mins. Add sesame oil and remove the vegetables in a bowl. The vegetables should still have a crunch… keep aside.

For this recipe you will need 8 medium eggs.
I normally make 8 small size martabaks from this quantity.

Divide the dough into 8.
Preheat the tawa or skillet on very very low.

Take one part of the dough, roll into a very thin chappati…as thin as you can ,
Gently place the chappati on the tawa, pour the filling, and spread it a bit, now fold 3 parts of the chappati to form a triangle, try not to leave any space, and let grill on one side, gently flip over, apply butter or oil..and let cook.
Once both sides have brown spots , remove and cut into smaller triangles. Serve with a chillie sauce.

Filling..
For each martabak beat one egg in a bowl, season very lightly with salt and pepper. Add about 1/4th cup of stir fried vegetables, and mix.,,( can add 1 tbsps grated cheese at this point)

Options for vegetarians..
Just spread the stir fried vegetables on the chappati ( on the tawa,) sprinkle grated paneer or cheese.

Ayam /Chicken Nanking

AYAM NANKING/CHICKEN NANKING.

A fusion Indo chinese fried chicken dish which is crispy on the outside and silky on the inside, due to the combination of prawns and chicken. This is served with a light sauce, and some steamed vegetables on the side. There are 2 ways to make this..
The old fashioned way is to roughly mince chicken and prawns, mix together with spices..pat onto a banana leaf and deep fry.
The newer method is to thinly slice chicken breasts, apply shrimp paste and egg wash and bread the chicken.

I Prefer the old fashioned way
It is still served like this in old chinese restaurants. Some sources say that this dish originated in the city of Nanjeng in China. Hence the name chicken Nanking.
Its a non spicy  dish reminicent of olden days cantonese cooking.
Worcestershire sauce also known as KECAP INGGRIS ( english soya sauce) gives a good flavour here.Do try this recipe..

200 gms roughly minced chicken breast
( I used the underside of the chicken breast)
200 gms prepped shrimp/prawns.
( peel, clean and then weigh the prawns)
Roughly chopped.
1 heaped tbsp minced garlic
1 tbsp sesame oil.
1 heaped tsp white pepper powder.
1 tsp sugar
1 tsps salt
1/2 tsp msg..optional.
2 heaped tbsps tapioca starch powder or cornflour.
2 heaped tbsps all purpose flour.
1 big egg.
2 tbsps water.
1 tbsp worcestershire sauce.

Mix everything in a bowl and keep aside for 15 mins.
Take banana leaves and cut into rounds of 18 cms..approx.
Divide the chicken prawn mixture into 2(if you like it a bit chunky) or 3.(if you like it thinner)
And pat onto the banana leaves.
Heat a wok, add enough oil for frying the chicken.
When oil is hot..slide in the banana leaf .
After a few mins, it will seperate from the patty..remove and discard.
Continue frying the patty till crispy.
Remove and cut.
Serve on a platter with the sauce, french fries and steamed vegetables.
Sauce.
300 ml water
3 tbsps of tomato ketchup
3 tbsps worcestershire sauce
2 tbsps sugar.
1 tbsp sesame oil.
1/2 tsp salt.
1 tbsp cornflour( mixed with little water)

Put everything in a saucepan, bring to a boil and add cornflour slurry.

Ready to serve.

TELOR PINDANG ( INDONESIAN HARD BOILED BRAISED EGGS)

TELOR PINDANG( INDONESIAN HARD BOILED BRAISED EGGS)

Over the years I must have eaten these eggs a number of times, especially in restaurants where they are served mostly with set rice dishes. And have never given them a second thought
But this once I decided to make them at home since my mom and sister are here from India and are eggitarians.
PINDANG refers to a style of cooking.
Years ago when chinese labourers came to Indonesia, they married the local women and thier cooking merged to become pernakan style cooking.
These eggs are a cousin to the chinese tea eggs.
The traditional old fashioned way is to boil the eggs , peel them and reboil with guava leaves, onion peels, teak leaves, etc.
Not all of these are readily available, so onto an easier method which I saw on a local channel. Delicately flavoured, and a lovely brown look. These eggs taste good.
Today I will share the recipe for hard boiled Pindang eggs as well as the batik design ones.
The batik ones to tell you frankly, are very pretty no doubt. But one needs to patiently remove the egg shell without loosening the membrane as the design is stronger on it.
These eggs can  be served with fried rice, or even as starters with a home made chillie sambal sauce..
Do try out this simple recipe.
And pls excuse the not so perfect looking eggs, as this was my first time in making these eggs.

10 boiled eggs.
1 tsp white pepper
1 tsp salt
1 tsp white sugar
1 tsp corriander seed powder.
50 gms chopped palm sugar( do try to get the dark brown gur)
3 tbsps Indonesian Kecap manis( sweet soya sauce)
4 fresh bay leaves
1 inch pc ginger
1 inch pc galangal
4 garlic pods.
1 tea bag.
750 ml water.

Shell 5 of the boiled eggs and place in a saucepan.
Take the other 5 eggs, and tap each with the back of a spoon, cracking the shell without peeling it.

Place these eggs in the saucepan along with the peeled eggs.

Take ginger and  galangal and roast lightly on an open flame till the skin is charred. Bash lightly to release flavours and add to the saucepan containing eggs,  add rest of the ingredients and bring to a boil. Once the water boils, add the tea bag.
Lower the heat, cover and let the eggs braise for 45 mins.

Shut the fire, and let eggs cool down in the water itself.
The longer you let them sit, the deeper the tinge on the eggs.

Remove the peeled eggs and either serve whole or cut into 2.
Peel the cracked eggs very carefully without lifting the inner membrane.
These make for a pretty plate..

Asinan serut or liquid fruit salad

ASINAN SERUT OR LIQUID FRUIT SALAD
Here in Indonesia, people love Asinans and Rujaks.
Rujaks are cut fruits and raw vegetables, served with a thick palm sugar sauce.( will put up recipe soon) .
An Asinan has fruit or vegetable,which are marinated in a tangy, spicy sweet syrup. And sort of pickled.
These can be bottled and kept upto 2 weeks, depending on the fruits and vegetables used.  Asinans vary from region to region. Todays recipe is ASINAN SERUT( Grated fruit Asinan )

The recipe I will share with you is an instant fusion Asinan. Fusion because I have added young coconut strips, which is not normally added, but I love the taste of it.😊 this recipe is very forgiving, you can add or omit any fruits, you can either chop the fruits or grate.
You can use this as a palate cleanser, amuse bouche,  between courses or even before meals to give your appetite an edge😊.
Best served chilled.

1st step..syrup.
Take 500 ml of water in a pan,( can use the water from coconut, as I have done)
add paste of 3 red chillies( can reduce or increase as per your choice)

5 tbsps of sugar
3 tbsp of vinegar.
1/4 tsp salt.

Boil till sugar melts, for about 5 mins.

Cool completely. .

To this add
1/2 cup grated semi ripe mango
1/2 cup grated cucumber with the skin
1/2 cup young drinking coconut, cut into thin strips.
1/2 cup grated apple.

Mix everything and let sit in the refrigerator for a few hours.

Serve in small glasses
Topped with some peanuts, and chopped red chillie.

Enjoy this refreshing liquid salad chilled.

SINDHI PHOTE BHUGO CHICKEN / CARDAMOM CHICKEN.

SINDHI PHOTE BHUGO CHICKEN.

Today’s recipe is SINDHI PHOTE BHUGO CHICKEN, cardamon/Elaichi chicken.
After someone asked me for an authentic sindhi recipe for phote bhuga TEEVARN( mutton), I went straight to the source of my sindhi recipes, MY MOTHER. While I was on a short trip to India. Sadly Mom’s health has detoriated as well as her memory. But she immediately could recall this recipe, and told me. In fact I asked her if we could add tomatoes, she said not at all.😊 so this recipe is more like a stew with a strong cardamon flavour and peppery undertones.A very light on the tummy dish.

Memories of my mom making this super fragrant dish( phote bugo teevarn) on sundays for my grandparents are so clear. My mom is a masterchef of sindhi delicacies, but sadly cannot cook any longer at the grand age of 90. But I am so thankful to have learnt most of my sindhi cooking from her.

Pls try it and have this accompanied by parathas and tawa toasted bread. The simplicity of this dish is what makes it so special.
The last time I made it was years ago for my mother in law , but with mushrooms. ( vegetarians please note).

500 gms chicken with bone( 6 good size pieces) make slashes on the chicken.
2 tsps of freshly ground cardamon with skin
4 to 5 whole cardamons..lightly bashed.
2 tsps freshly ground black pepper.
1 tsp shah jeera
1/4 tsp turmeric powder.
1/4 tsp garam masala
1.5 tsps salt.
3 cups water.
Finely cut corriander leaves with stems.
3 tbsps oil
2 tbsps Wheat flour mixed with 1/2 cup cold water.
( DO NOT USE CORNFLOUR).
Heat oil in a pressure cooker, and add the shah jeera, whole cardamons and the powdered cardamom. After a few seconds add the chicken and start sauting for at least 10 mins. The cardamom will start sticking to the chicken, keep going. Now add the corriander leaves, black pepper powder, turmeric and salt, mix for another 5 mins. The combined flavours of corriander, pepper and cardamom are amazing. Add the water and close lid. After 3 whistles, shut the flame and let the cooker cool down.
Open the lid and bring the chicken to a boil. Add the wheat flour slurry and simmer for a few more minutes.
Serve hot, sprinkled with black pepper and corriander.
Serve with parathas, and tawa toasted bread.or pao.

Sindhi Chicken/ lotus stem

The recipe which I will share today is usually the base for sindhi pawa(trotters, or paya) but I cook my mutton or chicken,or Lotus stem( beeh) using this recipe of my mother, its easy enough to follow..( had shared the mutton version of this long back in a post on this blog)

SINDHI CHICKEN
1 whole chicken cut into 8 or 10 pieces.
3 big onions, cut fine
2 tomatoes chopped
2 tomatoes boiled and pureed.
2 tbsps ginger garlic paste.
1 tsp shah jeeri
3 tsps red chillie powder( or to taste)
1 tsp haldi powder.
2 tsps dhania powder.
2 tsps home made garam masala( shared recipe previously.)
Salt about 2 tsps.

Take a square piece of muslin cloth, about the size of a man’s handkerchief and put these spices onto it

1 tsp cummin seeds
1 pc of cinnamon ( about an inch long) a 2 small dried bay leaves
4 cloves
12 black peppercorns 
4 green cardamoms
4 small shallots and 4 cloves of garlic
and a small piece of ginger
2 tbsps raw rice and 1 tbsp raw chana dal
Tie this into a secure potli and make a bouquet garni, put this packet of spices into a pressure cooker, add chicken into the cooker, add sufficient water and close the lid, cook for about 2 or 3 whistles on medium flame. Once pressure is released from the cooker,  Remove the bouquet garni, open it gently, and put the spices into a mixer and blend using about one cup of water, strain this thick spice water and keep aside. ( DISCARD CINNAMON STICK AND BAY LEAVES)

Now take a pot, add about 4 to 5 tbsps of oil, and add 3 finely chopped onions. saute until onions turn pale golden in colour.

Add shah jeeri or caraways seeds to the onions
Add 2 tbsps of ginger garlic paste and continue to saute.
Now add 2 sliced tomatoes and puree of 2 boiled tomatoes

Continue to saute till every thing comes together and then add dry spices like turmeric, red chillie powder, corriander powder and lastly the king of all masalas …garam masala., season with salt.

Now is the time to add the boiled chicken  together with the stock. mix well and let it cook covered for 10 mins, then add the strained spice mixture little by little. Cover once again and simmer till your kitchen is engulfed with the fragrance…abt 15 mins on a low flame, adjust the thickness of the gravy , it should be semi thick and slightly sticky due to the starch in the rice. The chicken literally falls of the bones…

** Tip, Its better to pressure cook the chicken a day before, if possible. Keep the stock, bouquet garni, and water from boiled chicken in the fridge, next day you will see that the stock has turned into jelly. It gives awesome flavours..then you can grind the spices in the bouquet garni. BUT, if time does not permit, then go ahead and cook directly.

Finally add lots of chopped corriander leaves , stir and serve hot with phulkas or bread slices( we prefer pao or bread buns, to soak up the gravy)… and some sindhi kechumbo .

Kechumbo

Rub some salt onto 2 sliced onions, and leave for 5 mins, then wash under running water, squeeze the water out and put the onions in a bowl . now add 2 sliced green chillies , 1 tsp salt, 1 tsp sugar and 1 tsp vinegar. mix well and refrigerate.( I  even add grated raw beetroot and grated carrot to my kechumbo)

FOR VEGETARIANS I WOULD SUGGEST MAKING LOTUS STEM AND POTATOES,OR MUSHROOMS. USING THE SAME ABOVE METHOD.

Sup oyong bakso ayam/ Ridgegourd/ Turaiya chicken noodle soup.

Sup Oyong Bakso Ayam
( Turaiya/Ridgegourd chicken noodle soup)
This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste.
One of our favourite soups at home. Especially on a Rainy night.  Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy  to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊

For the bakso ayam
Chicken dumplings
Blend 200 gms of boneless chicken with
2 pods garlic
2 egg whites
1 tsp white pepper powder
1/2 tsp grated nutmeg
1 tsp salt
1 tbsp cornflour.
2 tbsp spring onion..finely chopped
1 tbsp  celery …finely chopped.

Make tiny balls with the help of 1 tsp.
Keep dipping the spoon in a small bowl of water.
Keep the chicken balls ready.

Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.

Take 2 Ridgegourds ..try to take the ones without seeds .
Peel and cut into round chunks. Not too thin, and not too thick…keep ready.
Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)

For the soup.
Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.

Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder.
Saute till fragrant.
Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil.
Add the chicken balls .
Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco.
Let the soup come to a rolling boil.
Add 1 tbsp of sesame oil.
Add  the ridgegourd / turai/ oyong.
Give a final simmer for 5 mins and take off the fire.

To assemble..
Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl.
Top with fried onion and chopped spring onion. And a healthy squirt of lime juice.
Serve with chilli sauce. I used fresh home made  sambal..

MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS( Ikan kembung samal pete).

IKAN KEMBUNG SAMBAL PETE.
( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS)
Stink beans, bitter beans , twisted cluster beansthe names are  enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced  Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried.
In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India.
Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart.
These bright green beans surely brighten up a dish.
Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.

500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish.
Wash well, rub lime juice and salt over it and let sit for half an hour.
Next rub some corriander powder and turmeric into the fish
Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering.
Keep the fish in a serving dish.

Sambal.( 1st step grinding)
7 red chillies
5 bird eye chillies
6 shallots
3 garlic pods
1 tsp salt
50 ml or 3 tbsps water.
Blend all this .keep asaide.

Step 2.
Heat 6 tbsps oil in a pan
Add the blended paste, 1 stalk of  lemongrass( slit and bashed), 3 torn kaffir lime leaves
Cook this till oil seperates.
Now add
10 whole bird eye chillies
1 big tomato sliced
1 tbsp jaggery or brown sugar
1/2 tsp sugar
50 ml or 3 tbsps water.
Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)

Now cook all this for 10 mins till the beans lose thier rawness.
To assemble.
Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil.
Eat with hot white rice and some stirfry vegetables.
Have shared some photos in the comment section.