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..

SARSON(MUSTARD) PANEER AND PEAS WITH CHILLI OIL KULCHA

This recipe which is a fusion recipe, combines the tanginess of mustard and the smoothness of coconut milk. East India  merges with south India.  Mustard is one the most important spice in Bengali cooking, whole mustard seeds, or paste of mustard seeds are happily incorporated into daily cooking, used liberally to coat fish and wrapped in banana leaves and steamed. I have also used  Panch phoran to temper this dish, panch phoran is a combination of 5 spices,  mustard seeds, onion seeds or kalonji as they are called in hindi, cum20171125_10462320171126_151055in seeds, fenugreek seeds, and fennel seeds are mixed together and used whole to temper the oil in the beginning of the cooking process. The use of mustard oil here imparts a nice nutty flavour. I love using mustard oil , coconut oil or ghee in all my Indian cooking , these oils bring out the true regional flavours of dishes from all over India. The use of coconut milk in this recipe balances out the tartness of mustard and vinegar used.

Paneer, or cottage cheese is so widely used in India, more so in the western, northern and eastern states. We Indians love our paneer in different forms, paneer pakodas, shahi paneer, paneer parathas, paneer bhurji, rosgollas, or kalakhands. Most Indian gatherings or parties will surely have  a paneer dish on their menu. I remember, when my mom magically transformed curdled milk into a delectable sabji, just by adding a paste of green chillies and corriander leaves and some garlic. Paneer has been very subtly introduced into the chindian cuisine in place of tofu, paneer chilli fry and paneer manchurian for example. My love for paneer started with a cold paneer sandwich which was served in Greenfields restaurant in main street way back in the seventies when I was a very young girl, this awesome sandwich had thin slices of paneer sprinkled with only salt and pepper,  sandwiched between 2 slices of white bread, slathered with mayonn20171125_144846aise and topped with crisp lettuce. Sadly, this restaurant shut its doors long ago. Puneites will surely remember this restaurant fondly.

Do try this recipe, and serve it with chilli oil kulchas, recipe of which i will be sharing here.

INGREDIENTS

2 cups of diced paneer

1/2 cup of green peas.( I have used frozen peas)

1 big onion, finely chopped

4 green chillies ,finely chopped

5 cloves of garlic. roughly chopped

1 inch piece of ginger, sliced

3/4 tbsp mustard seeds

2 tbsps vinegar

2 + 2 tbsps mustard oil

1/2 cup thick coconut milk

1/4 tsp turmeric powder

1 tsp paanch phoran

salt to taste

1/4 tsp sugar

PANCH PHORAN..( 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp fennel (saunf) seeds, 1/ 2 tsp fenugreek seeds and 1/2 tsp onion seeds.. mix. Use as required.) In this recipe I have used 1 tsp.

METHOD

1.. Heat 2 tbsps of mustard oil, add the mustard seeds, when the seeds stop crackling, add chopped green chillies, ginger and garlic. saute for a while, shut the gas, and cool this mixture. When it cools down add 2 tbsps of vinegar and grind this mixture to a fine paste. add water if required, keep aside

2. Heat 2 tbsps of mustard oil in a pan, add 1 tsp of paanch phoran and wait till seeds splutter and there is an amazing nutty fragrance in your kitchen, now add chopped onion and saute till light brown, add the paste of green chillies, garlic and ginger. saute for another 5 minutes.

3. Now add the chopped paneer and green peas, season with salt, sugar and turmeric. and add the coconut milk.

4.. Add half a cup of water and cover, cook  till a thick gravy is left. about 5 minutes.

serve garnished with grated cheese and chopped corriander leaves.

 

CHILLI OIL KULCHAS

Ingredients

1 cup flour

100 gms boiled and grated potato

1/4 cup yogurt

1 tbsp chilli oil

1 tsp salt

1 tbsp chilli flakes

1 tsp shah jeera..(caraway seeds)

METHOD

Mix all the ingredients to form a dough.

Divide into 8 balls and roll out  the kulchas.

Roast each kulcha on a hot tava

Finally brush with chilli oil .