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.
KUE BOLU SAKURA These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura is very light and airy. These sweet cakes are Included in the vast KUE varieties available all over Indonesia. KUE MANIS to an Indonesian is what MITHAI is to an Indian. Kue are small bite sized sweetmeats usually made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used. In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here. Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together, with cinnamon and cloves being the dominant flavour. Use this mix to flavour your biscuits and cakes instead of vanila for a change. Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.
KUE BOLU SAKURA.
1st step.. Heat 125 gms of sugar with one tbsp of water to make a rich caramel. Slowly add 250ml of hot water, and boil till caramel dissolves. Remove from heat and cool completely.
2nd step. Mix together dry ingredients 200 gms of flour 25 gms cornflour 1/2 tsp baking powder 1/2 tsp baking soda 1.5 tsp spekuk spice mix Sift and keep aside.
Melt 75 gms margarine and keep aside.
3rd step. In a mixing bowl add 2 eggs 125gms sugar
Beat till sugar dissolves, and soft peaks form. Add the caramel water slowly and whisk till mixed. Now add the sifted flour, beat once more till mixed. Finally fold in the melted margarine.or butter. Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot. ( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid) The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed. As you open the lid, the kue looks quite puffed up, they will shrink within mins.
Cool for a few mins and remove from moulds. Done. Enjoy with a cup of hot coffee .
Spekuk spice mix. 2 tbsps ground cinnamon 2 tbsps ground nutmeg( I grated it) 1/2 tsp ground cardamom 1/2 tsp ground cloves 1/2 tsp ground aniseed Blend everything together and use. Store the remaining in the refrigerator.
The rose in all its glory, is incorporated in various forms in indian culture, be it GULAB ATTAR adorning the wrists of the nawabs or the mughals, or the GULAB JAL or rose water used in beauty regimes when mixed with chandan for face packs. Not forgetting rajesh khanna singing to nanda..”gulabi ankhen jo teri dekhi” gulabi ankhen??? 🙂 nonetheless a lovely song…
. A few drops of rose essence added to any mithai or dessert makes a whole lot of difference.Think of the divine gulab jamuns actually named after this wonderful flower. Rose petals are great as a garnish in sweets like saturfeni and phirni. And of course not forgetting GULKHAND which is used in various preparations such as paan and icecreams.
But the one use of dried rose petals I learnt from my mother was to use it in the making of garam masala…for years my garam masala has been made by my mom. Using dried rose buds in garam masala balances out the heat of the spices used like cinnamon cloves cardamom nutmeg etc…some years ago , on a visit to Dubai, wandering around the spice souk I came across mounds of different colour dried rose petals which were a treat to the eye. I believe dried rose petals are used in middle eastern spice mixes..
The aroma of freshly ground garam masala with dried rose bud petals literally fills the kitchen with a divine fragrance..using just a teaspoon in any gravy is enough to infuse it with a wonderful taste and aroma…today i share with you this wonderful garam masala recipe…
GARAM MASALA ALA MUMMY 250 gms cummin seeds..(jeera)..washed and dried in the sun 100 gms each poppy seeds..(khus khus).. caraway seeds (shah jeera) cinnamon ( dalchini) .. break into small pcs to make grinding easy cloves(laung) nutmeg (jaiphal)..tip..grate the nutmeg to make grinding easy mace (javitri) cardamom (choti elaichi)..i use whole elaichi black cardamom ..seeds only..( badi elaichi) bay leaves (kamal pat)..throw away the stems baby rose buds..preferably pink rose..( pink gulab ki kali)
corriander seeds ( dhania)
pick and clean all the dry spices.. and grind them well… store in jar in the freezer compartment of your refrigerator..Use as required