This is one dish which is made at least twice a month at home. The creaminess of ground candle nuts, the caramalisation of kecap manis, The Heat of the Sambal it’s served with, balance with herbed rice so well. A very easy dish to make and eat. 😊. Make a side dish of TUMISAN. ( Indonesian stir fry vegetables) and you are sorted for a comfort meal. Try and use thigh pieces of chicken, with or without the skin.
Now.. In a bowl, take about 8 medium size chicken thigh on bone. Add.. 1/2 tbsp lime juice 1 tsp salt 1 tsp mushroom powder or msg(1/2 tsp) 1 tsp of black pepper powder. 1 tbsp oyster sauce. Paste of candle nuts…( A) Rub the chicken well, cover and keep aside for an hour.
Now take a non stick pan, Put the chicken pieces along with the marinate and cook till 80 percent done, while flipping periodically. Add about half cup water, mix and cover for few mins, till the water is almost finished, and chicken is cooked. Now add 4 tbsps of kecap manis, 1 heaped tbsp of margarine. Mix and cook till gravy is thick and coats the chicken. Serve with fresh chillie Sambal, some cucumber, and white rice. Finger licking good.
** in lieu of candle nuts maybe cashewnuts will do. ** if you don’t have kecap manis, try mixing soya sauce and honey together. **This recipe is adapted from a local Indonesian you tube channel.. Mrs Devina. I have just tweaked it a little.
Nasi kuning(or yellow rice) comes from the regions of jawa. Traditionally made during festivals and especially birthdays. In case it is made for a birthday, rice cooked with turmeric, herbs and coconut milk will be packed into a cone shaped mould and then inverted onto a base of rice in the form of a circle . The rice is then surrounded by various other food items, such as tempe( fermented soya cake), chicken, fish, fresh basil and cucumber. The person whose birthday it is slices off the top of the cone onto a plate without the rice disintegrating.. I have done a miniature nasi kunning plate to show you all.
Normally at home, we just put the rice, sprinkle some fried peanuts and fried onions, and surround with tempe, chicken in red sauce or tofu potato in red sauce, and sayur acar.( pronounced achaar) Fresh sweet basil is a must along with cucumber slices. Best eaten with hand. We can call this an Indonesian thali. Recipe is slightly long, but fairly easy to make. Do try it and enjoy.
YELLOW RICE Soak 2 cups of jasmine rice for 30 mins. Drain. Heat 1 tbsp oil in a pan and add 1 stick cinnamon, 2 fresh bay leaves, 4 kaffir lime leaves, 1 stalk of lemon grass( only bottom white part, bashed) . #( incase you don’t gave fresh herbs, use star anise, tej pata and cinnamon)
Saute for a few mins and add drained rice. Add 100 ml thick coconut milk And 100ml of water Mix well, add 2 tbsps grated fresh turmeric and salt to taste. When liquid dries up, transfer rice to a steamer and steam for 15 to 20 mins. Done. Keep warm.
AYAM MERAH( RED CHICKEN) 300 gms of boneless chicken..cubed 2 tomatoes .. cut into quarters 12 shallots 4 garlic pods..do not cut 4 garlic pods cut fine. 4 red chillies. 2 kaffir lime leaves Lime juice Salt and sugar to taste.
Take a pan, add chicken, tomatoes, whole shallots, whole garlic, and red chillies. Add 1/4 cup of water, cover and cook till everything is soft. Remove chicken and keep aside. Coarsely grind the cooked tomatoes, onions, garlic and red chillies.
Heat 2 tbsps of oil Add chopped garlic and 2 kaffir lime leaves. Saute for few mins Add the red paste and cook till oil seperates. Add the chicken back, season with salt and a little sugar. Lastly add a tbsp of lime juice. Keep aside.
TEMPE ORIK 300 gms tempe, cut into small batons ( can use potato or paneer) Deep fry and keep aside. Heat oil in a pan Add 6 sliced garlic pods( slice, do not chop) 10 sliced shallots 1 inch bashed ginger 2 green chillies, cut at a slant 2 red chillies cut at a slant Saute for few mins, till onions turn golden brown. Add the fried tempe( or potato or paneer) Stir fry Add 2 tbsp of kecap manis( or honey) 1 tbsp tamarind paste. Salt to taste Stir quickly and shut flame. Keep aside.
SAYUR ACAR( VEGETABLE ACHAR) 1 carrot. 5 french beans 1 cucumber, unpeeled and seeds removed ( cut all 3 above mentioned vegetables into medium batons) 10 shallots cut into 2
Grind together with little water 3 roasted candlenuts or 4 cashews 1 inch pc fresh turmeric 1 inch ginger 4 garlic pods 4 shallots.
Heat oil in a pan, add paste and saute well. Add carrots, french beans, shallots, and cucumber…saute well, add 1/4 cup water and cook till vegs are done,and no water remains. Vegs should retain a bite. Shut fire and add salt, 1 tsp sugar, and 1 tbsp of vinegar. mix well. Done. Keep aside..
OTHER INGREDIENTS sliced cucumbers Thai basil leaves Dried or roasted peanuts Fried onions.
Assembling Take a plater, line with a banana leaf. Pile rice in the center. Surround with tempe orik, cucumber slices, red chicken, sayur acar, basil leaves, sprinkle peanuts and fried onions . And serve. Can serve red chillie sambal too with some fryums.
Sate, or satay, is a beloved dish in Indonesia and Southeast Asia. Every province will have Thier own versions of it. Sate are loved by one and all, easily available and almost all food stalls will serve these. Meat is normally skewered, Roasted and served with a peanut sauce.
Todays recipe is a Balinese version of Sate. Sate lilit means wrapped around, not skewered, much like our desi kebabs, only difference is, the meat is wrapped around slightly bashed lemon grass stalks, so you can imagine the intense fresh flavours. These Sate are not served with any peanut sauce. But served with a raw chiliie onion Sambal called Sambal matah. Do try this simple and tasty recipe
**Instructions:** 1. Grind the red chillies, candle nuts, shallots, garlic, lemongrass, and chicken seasoning powder into a paste without using water. 2. Cook the paste in a pan with oil over low heat until the oil separates and the paste is dry. 3. Mix the cooked paste with minced chicken, chopped kaffir lime leaves, grated coconut, coconut milk, and salt. 4. Take small portions of the chicken mixture and wrap them around the bashed lemongrass stalks. 5. Grill the wrapped chicken on a lightly oiled non-stick pan.
**SAMBAL MATAH**
**Ingredients:** – 4 red chillies, finely chopped – 5 shallots, minced – 3 kaffir lime leaves, minced – 1 lemongrass stalk (bottom only), minced – Salt to taste – 1/2 tsp sugar – 2 tbsp very hot oil – Lime (for finishing)
**Instructions:** 1. Combine all the finely chopped ingredients in a bowl. 2. Mix in salt and sugar. 3. Pour hot oil over the mixture and mix well. 4. Finish with a squeeze of lime.
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 in 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 green 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 chicken with bones cut into small pcs ( about 700 gms) I cut the chicken into 12 pieces…
Marinate with juice of 1 lime, 1 tsp salt and 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) and coat the chicken pieces nicely. 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.
KETAN SERUNDENG.. ( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)
Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce. Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge. Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia.. Ketan is usually served as a starter or snack. Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.
Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour. Do try this recipe if you can source GLUTINOUS RICE.
250 gms beras ketan( glutinous rice) 1/2 cup thick coconut milk 1/2 cup water. 1 tsp salt 10 gms of dried butterfly pea flowers, soaked in half cup hot water.( about 1/4 cup) strain when water cools down.
Wash and soak the ketan for 4 hours. Drain the ketan and put in a hot steamer. Steam for 15 mins. Remove into 2 bowls. To one bowl add 1/4 cup coconut milk, 1/4 cup water and 1/2 tsp salt. Mix and keep aside for 15 mins…the liquid will be absorbed by then.. To the other bowl of ketan, add 1/4 cup coconut milk, 1/2 tsp salt and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.
After 15 mins put both the soaked rice back into the steamer and steam for 20 mins. Remove into 2 bowls, make balls while still warm. Roll the blue ketan balls in plain grated coconut. Roll the white ketan balls in serundeng. Serve with peanut sauce.
To make serundeng. Grind together.. 3 garlic pods 5 shallots 4 to 5 red chillies 1 tsp corriander powder 1 tsp salt 2 tsp sugar 6 shredded kaffir lime leaves. 1 tbsps grated gur. Small pc of fresh turmeric.
Take a pan, add 2 tbsps oil Add ground paste and saute till cooked. Add 1 cup grated and steamed coconut. Saute till well mixed. Cool and pulse in mixer to get semi powdered mix.
For white coconut.. Grated and steam coconut for 10 mins.
Tip…we normally grate and steam coconut. To keep handy in the fridge. It does not go sour , using this method.
Peanut sauce..
100 gms fried peanuts with skin or without 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 6 bird chillies, 6 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp or juice of 1 lime.
. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.
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.
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😊
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.
In a world where instant is becoming a norm, whether its instant noodles or instant meals which only need to be reheated. Everyone wants to cook something that is not time consuming or tedious and at the same time, nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preseravatives and chemicals are in it. HOMEMADE is the new normal now, especially since the world wide lockdown. A vegetarian omelette premix, which is also vegan is a boon to have, breakfast and snacking or even a light meal are suitably covered. Growing up in Pune, my mom made a vegetarian omelette from besan(chick pea flour) frequently. This was our meal on days when she did not feel like cooking😊. 2 slices of white bread and a crisp besan omelette and tomato ketchup. Soul satisfying. I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.
Ingredients
1 cup besan( chick pea flour) 1 cup oats 1/4 cup semolina 1/4 cup flaxseed 3 tbsp white sesame seeds 1 tbsp salt 2 tsp red chillie powder 2 tsp turmeric powder 1 tsp garam masala 1 tsp saunf ( fennel seeds) 1 tsp jeera( cumin seeds) 1 tsp ajwain( carom seeds)
Method Roast the sesame seeds for few mins and keep aside. Grind seperately the oats and and flax seeds to a fine powder. Mix together all the ingredients in a mixing bowl . Store in an air tight container
To make the omelette. In a bowl, take 2 tbsps of the premix and add about 2 or 3 tbsps of water( you might need more) mix gently and add some chopped onions and corriander leaves, and if you like it spicy add chopped chillies. Now mix and add little water to get a batter which is medium thin. Not to thin nor thick. Heat a non stick pan, brush with oil and using about 2 or 3 tbsps of batter spread out making a thin omellete. Pour little oil around the omelette. Once crisp on the underside, flip over and let it become crisp. Serve with a chutney or chillie sauce.
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.
Many years ago, I happened to come across a concept to making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty, and best eaten with parathas or phulkas. For those of you who are eggetarians, can substitute paneer for chicken. Just imagine a delicious chicken curry, topped with beaten and seasoned eggs, then steamed for a short time. Please try and use boneless chicken fillet or thigh . The name which I have given to this dish, not a very original name for sure, but thats how I have written it in my cook book. And also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks. Do try this recipe, and serve it with kechumbo( onion relish).
Dhaba chicken
500 gms boneless chicken cut into cubes. 150 gms finely chopped onions 2 tomatoes 4 pods garlic 1 inch piece of ginger 1 sprig curry leaves(12 leaves) 1 tsp cumin seeds 1 tsp red chillie powder 1 tsp turmeric 1 tsp garam masala 1 tsp corriander powder 1 tsp chicken tikka masala or any box masala you have handy Salt to taste 1 cup thick yogurt Chopped corriander leaves. 2 eggs . Grated cheddar cheese.
METHOD. Take a bowl, add yogurt, red chillie powder, turmeric, corriander powder, garam masala, chicken tikka masala, chicken cubes. Mix well and keep aside. Now heat 4 tbsps oil in a pot, and add finely chopped onions . Saute till golden brown , remove and keep aside. When cool, blend together with 2 tomatoes and keep aside. In a mixer jar, add curry leaves, cumin seeds, ginger and garlic. Add little water and grind to a fine paste. Heat 2 tbsps oil in a pan and add the curry leaf paste, saute for 5 mins and add marinated chicken..cook till almost dry, then add the fried onion tomato paste. Cook till oil seperates. Add salt and corriander leaves. Check the gravy. Consistency of gravy should be thick, but not dry. Lastly smoke it.( optional) ( picture is included) Now, put the chicken curry into a steel or heat resistant glass container. Beat eggs in a bowl , season with salt , and pour on top of the curry. Top with grated cheddar cheese, sprinkle red chillie powder and chopped corriander leaves. Steam in a hot steamer for 10 or 15 mins. Serve hot with parathas or phulkas. And onion relish.
ONION RELISH/ KECHUMBO Cut one big onion into slices, grate one carrot, and thinly sliced paprika. Mix with with 2 tsps salt. After sometime wash under running water, squeeze out all water, and add lime juice, salt and sugar to taste.
ratisfusionkitchen 