Tag: coconut

FUSION NASI KEBULI

main meal
Fusion Nasi kebuli

Fusion Nasi Kebuli is Indonesia’s unique take on Arabic Pilaf, reflecting the strong influence of the Arab descent community in Indonesia. Nasi Kebuli, a beloved dish, bears a striking resemblance to our own pulavs and the renowned Mandi Rice from Saudi Arabia. Traditionally, it involves cooking fragrant rice in a flavorful Yakni, whether it’s a chicken or mutton variant. However, the Sindhi community in Indonesia has introduced a delightful twist to Nasi Kebuli. They serve fragrant rice alongside a spicy, rich broth and a fiery sambal, drawing inspiration from the Hadhrami community’s culinary traditions, where broth is served on the side. It’s an intriguing fusion of flavors, and even though it might deviate from the traditional Nasi Kebuli, we’ve come to know and love it by this name over the years. Let’s just call it “Fusion Nasi Kebuli” and savor its delicious blend of influences.

**Ingredients:**
– 4 whole chicken legs with bone
– 2 liters of water
– 1 cinnamon stick
– 1 star anise
– 1 knotted Pandan leaf
– 4 cloves
– 4 bashed cardamom pods
– 1 stalk of bashed lemongrass (only the bottom hard stalk)
– 2 cups of basmati rice
– 2-3 tablespoons of ghee
– 1 sliced onion
– 2 bay leaves
– 1 cinnamon stick
– 1 star anise
– Salt to taste
– 2 teaspoons of garam masala
– 6 fresh red chilies
– 1-inch piece of fresh turmeric
– 1-inch piece of ginger
– 1 tablespoon of coriander powder
– 1/2 teaspoon of fennel seeds
– 1/2 teaspoon of cumin seeds
– 2 cardamom pods
– 1/2 teaspoon of grated nutmeg
– 2 tablespoons of desiccated coconut
– 2-3 tablespoons of oil
– 1 heaped tablespoon of thinly sliced garlic
– 1 cup of coconut milk
– 1 cup of shredded cabbage
– Bird eye chilies (optional)
– Potato crisps
– Fried cashews
– Raisins
– Lime for garnish

**Instructions:**
1. In a large pot, boil the chicken legs in 2 liters of water along with the cinnamon stick, star anise, knotted Pandan leaf, cloves, bashed cardamom, and bashed lemongrass. Simmer until the chicken is tender.

2. Remove the chicken and strain the broth (Yakni). Set the broth aside.

3. Wash and rinse 2 cups of basmati rice.

4. In a separate pot, heat 2-3 tablespoons of ghee. Add the sliced onion and sauté until pale golden.

5. Add bay leaves, a cinnamon stick, and a star anise to the sautéed onion.

6. Use some of the Yakni to cook the rice. Season the rice with salt and 2 teaspoons of garam masala. Keep the rice warm.

7. To make the broth, grind the following ingredients into a fine paste: fresh red chilies, fresh turmeric, ginger, coriander powder, fennel seeds, cumin seeds, cardamom pods, grated nutmeg, and desiccated coconut.

8. Heat a separate pot and add 2-3 tablespoons of oil. Add the thinly sliced garlic and sauté until pale gold.

9. Sauté the paste in the oil until the oil releases.

10. Add about 4 cups of the Yakni broth to the sautéed paste. Once it boils, add 1 cup of coconut milk. Keep stirring.

11. Finally, add the shredded chicken and about 1 cup of shredded cabbage. You can also add few whole bird eye chilies at this point if desired. Simmer for 10 minutes.

12. To assemble, put some rice in a bowl, top it with the chicken broth. Add potato crisps, fried cashews, and raisins.

13. Garnish with a squirt of lime.

Enjoy your meal!

SATE LILIT AYAM/CHICKEN

main meal, snacks

SATE LILIT

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

SATE LILIT**

**Ingredients:**
– 300 g finely minced chicken
– 4 red chillies
– 3 candle nuts (slightly roasted) or cashew nuts
– 3 shallots
– 2 cloves garlic
– 1 tsp chicken seasoning powder
– 1 stalk lemongrass (bottom white part only), finely chopped
– 1-2 tbsp oil
– 4 kaffir lime leaves, finely chopped
– 2 tbsp freshly grated coconut
– 1.5 tbsp thick coconut milk
– 1 tsp salt
– 12-14 lemongrass stalks, trimmed and lightly bashed

**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.

Enjoy your Sate Lilit with Sambal Matah!

My Indonesian lunch plate for lunch

KETAN SERUNDENG aka sticky rice cakes with coconut flakes

snacks

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.

Asinan serut or liquid fruit salad

main meal

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.

Indonesian steamed cake aka Kue Pepe

dessert

Kue Pepe or Indonesian steamed cake

This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers, . This traditional  cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic.
The satifaction in making  it at home is awesome.  Pls do try it.
Because I made it with mocha flavours, it resembles the goan cake Bebenica.
But I understand that Bebenica is baked. This is steamed.

Recipe credits go to my son Karan who made it for his youtube channel

.https://youtu.be/0Y1lxTavKRg

I will share the step by step photos in comments.
Ingredients.
The recipe is –

– 200 ml thick coconut milk
– 400 ml water
– 150 gms tapioca flour

– 75 gms all purpose flour
– 200 gms sugar
– 1 tsp vanilla powder (can substitute vanilla essence if you prefer)
– 1/2 tsp salt
– 1 heaped teaspoon instant coffee ( dilute with 1 tbsp hot water)
– 1/2 tbsp cocoa powder( dilute with 2 tbsps hot water)

Method
Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder.
Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter.  ( can strain to make sure there are no lumps).
Divide the batter into 3 bowls. Following the ratio 2:1:1.

Now keep the bigger bowl aside.
Into remaining 2 bowls add diluted coffee and diluted cocoa powder.
Grease a rectangular container properly.

Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins.
Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet.( important).
Next wrap the knife in a plastic and then cut the slices.( we find this easier)  Can try greasing the knife too.
Enjoy 

Ras kalaan

main meal, Uncategorized

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.

Homemade Coconut Oil

Uncategorized

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Coconut oil to  me means memories of childhood. Most of us remember our mothers oiling our hair with coconut oil and then plaiting the hair with pretty ribbons.  My mother would sit me down after my head wash on sundays and massage my hair with coconut oil and comb it neatly into 2 plaits. Head massage was a weekly routine which was never missed, I suppose I owe my lovely thick hair partly to coconut oil massages and partly to genetics..lol.

Coconut oil plays an important role in south Indian cooking as well, this aromatic oil emparts a lovely fragrance and taste to food. I use homemade coconut oil in making all our dosas , utappas etc. Besides being healthy, making it at home ensures it being pure. Yes it does take a while to be made, but the end results are  a marvelous golden pure oil.

Today, the recipe I will share with you is pure coconut oil, the way we make it home. This
method separates the water and the cream, enabling us to save cooking time. I love using
this fragrant oil for cooking my indian food , especially south indian food. Do try it.
COCONUT OIL
1.. Grate 5 big coconuts
2… Add about 4 cups of water and Blend in a mixer.
3…. Strain thru a strainer lined with muslin cloth, twist the cloth to squeeze out all the milk.
4…Add 1 more cup of water to the grated coconut, blend and squeeze out the coconut milk
5…Now transfer all the coconut milk to a pot.
6…Refrigerate overnite, atleast 12 to 18 hours.
7..The cream of coconut will have seperated from the water, forming a thick layer, which you can cut with a knife.
8…Discard the water, put the cream into a wok, cook on medium heat for about 45 mins to an hour.Stirring in between.
9..The oil will seperate and a crunchy brown residue will be left behind.
10…Strain the pure oil.
5 coconuts will normally yield around 500 ml of coconut oil.
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20180714_174020 (1)

Spinach chutney with rice flour roti

Uncategorized

Todays recipes are influenced by my love for south  indian food, spinach cooked lightly with coconut and lentils and then ground to a paste, eaten with a dosa or as I prefer it, with soft fluffy rice flour rotis. The amazing food of dhakshin india or south India barely calls for lot of spices, the magic is created by just using very few basic ingredients. I use coconut oil when I cook south Indian food, the fragrance of the ingredients being sauted in this oil is just too heady. Of course when I talk of south India, its just a general grouping of the food.. For me the masala dosa, idli, utappas and the avials are food which I relish. Collage days breakfasts mainly consisted of idli sambhars and medhu wadas at the canteen, served with fresh coconut chutney. Even today, when I go back to Pune for my visits, I try my utmost to go to Vaishali restaurant  , I have yet to eat a better dosa elsewhere, standing in the line for a seat just wets the appetite more. The SPDP or sev puri dahi puri fusion is a must have there and the horlicks milkshake is to die for… All Puneites will definitely vouch for this famous udipi restaurant.

Back to the recipe, spinach chutney has been cooked at our home since many years, a favourite of my daughters. While cooking this chutney , try not to over cook it as we want to retain its fresh green colour.his chutney can be eaten hot or at room temperature,  do try both these recipes, simple home food at its best.

SPINACH CHUTNEY

INGREDIENTS

3 TBSPS COCONUT OIL

1 TBSP CHANA DAL

1 TBSP URAD DAL

1/4 TSP HING

6 DRY RED CHILIS BROKEN INTO PIECES

12 SLICED SHALLOTS

1 SLICED TOMATO

4 TBSPS GRATED FRESH COCONUT

2 CUPS FINELY CHOPPED SPINACH (LEAVES ONLY, DISCARD STEMS)

1 TBSP TAMARIND PASTE OR LIME JUICE

1/2 TSP TURMERIC POWDER

SALT TO TASTE

METHOD..

HEAT COCONUT OIL IN A PAN, ADD THE CHANA DAL AND URAD DAL.. SAUTE TILL GOLDEN BROWN.

NOW ADD THE HING, BROKEN RED CHILLIES AND SLICED SHALLOTS

SAUTE ON  MEDIUM HEAT TILL ONIONS TURN A PALE GOLDEN COLOUR

NOW ADD THE SLICED TOMATO AND GRATED COCONUT AND SAUTE TILL TOMATO SOFTENS AND BLENDS WELL WITH THE  ONIONS.

AT THIS POINT ADD  THE SALT AND TURMERIC, TAMARIND PASTE, AND20170820_150639 THE SPINACH

SAUTE FOR A FEW MINUTES UNTIL SPINACH WILTS  AND SHUT OFF THE HEAT.

DO NOT COVER THE SPINACH AT ANY POINT

WAIT FOR A FEW MINUTES AND GRIND THE SPINACH MIXTURE TO A FINE PASTE, ADDING COLD WATER TO MAKE GRINDING EASY..

CHECK CONSISTENCY AND SERVE WITH ROTIS.

Now the rice flour roti, eaten all over India but with different names , called akki roti in the south and chawal ki roti in the north. It can be eaten plain or with some spices and chopped onions added to it. These soft white rotis are really light on the stomach.

RICE FLOUR ROTI

INGREDIENTS

1 CUP FINE RICE FLOUR

1 CUP WATER

1 TSP OIL

1/2 TSP SALT

METHOD

ADD WATER TO A PAN, AND BRING TO A ROLLING BOIL

ADD SALT AND OIL

NEXT ADD RICE FLOUR, THE MIXTURE WILL IMMEDIATELY BECOME LUMPY.

SHUT OFF THE HEAT AND COVER THE PAN TIGHTLY AND LET THE FLOUR COOK IN ITS OWN STEAM.

AFTER 10 MINUTES, REMOVE THE MIXTURE ONTO A PLATE AND KNEAD IT TO SMOOTH DOUGH, COVER WITH A WET NAPKIN.

HEAT THE TAVA OR FLAT GIRDLE

MAKE SMALL BALLS FROM THE DOUGH AND ROLL OUT THE ROTI.. IF YOU FIND IT STICKY, ( WHICH IT SHOULD NOT BE) JUST DIP THE BALL IN DRY RICE FLOUR AND ROLL OUT THE ROTI

PUT ONTO A HOT TAWA AND COOK ON BOTH SIDES TILL PUFFED UP AND BROWN SPOTS START APPEARING

REMOVE AND KEEP WARM IN A HOT CASSEROLE DISH.20170820_150816

 

 

Coconut Dal

main meal

The indian comfort food which we all have grown up with is Dal and chawal, right from  the time when we are babies, we are fed dal and khicadi, wholesome food and protein packed. Dal or lentils, as it is known in the west is a must at almost every meal in India. It is the source of protein for most vegetarians. There being a vast variety of lentils, each having a different texture after being cooked , gives options to the home makers in giving a varied menu to her family,. Of course each region or for that matter home, will surely have their own favourite dal. The south indians, love their sambhars and rasams both made of Tur dal or split pigeon peas, but having a different texture, while a sambhar is thick , rasams are like a thin spicy broth. The north Indians love the whole moong dal , which is cooked to a creamy thick consistency and  served in the Gurudwara at langars, which is a community kitchen where meals are served free of charge.And so on, the ways of cooking the humble lentils differ from state to state, in some parts of India, dal is cooked on a charcoal flame or sigris, for a few hours gently simmering away to give a beautiful aromatic and creamy result.  Dal is mostly eaten with rice or sometimes with some indian flat bread like chappatis or parathas. The Indians love their dal, to the extent of incorporating it into their desserts like the maharashtrain puran poli, which is an Indian flatbread stuffed with a boiled and mashed chana dal which has jaggery and cardamon powder added to it, when well made it literally melts in the mouth. And the Bengal moong daaler payesh which has a creamy consistency and is made with milk, moong dal and jaggery.

Dal in the sindhi home which has received world wide fame is  the Dal Pakwan,  a dish of simple boiled chana dal topped with a sweet and sour chutney and onion relish or kechumbo as its called in sindhi and served with a pakwan which is a cummin flavoured flat bread deep fried to a crunchy crispness. The pleasure derived in every bite of the contrasting textures is what  has made this breakfast dish so popular. Today I will share with you a simple coconut dal recipe, It is a recipe given in our cooking group, by our group member Neetu. I have tweaked the recipe a little and made a few changes. Do try this amazing dal, which can be eaten with rice or phulkas. The addition of coconut  cream takes its texture to a new level..

Coconut Dal

Ingredients.

1/2 cup yellow moong dal, soaked and boiled to a mushy consistency.

6 tbsps of fresh grated coconut

4 dry red chillies, broken into pieces

1 tbsp chopped garlic

1/2 tsp turmeric powder

3 tbsps coconut cream [ I used kara]

2 tbsps coconut oil

Ingredients for tempering

1 sliced big onion

3  whole dry red chillies

1 tsp mustard seeds

1 tsp cummin seeds

1/4 tsp hing or asafoetida

A sprig of curry leaves

1 tbsp of ghee

Method..

Boil and mash the dal, keep on a simmer.

In another pan,add coconut oil and grated coconut.. saute for a while and add the broken red chillie and garlic, saute till fragrant. grind this mixture with a little water till smooth and add to the dal along with the turmeric powder,IMG-20170812-WA0053 season to taste with salt.

At this point, your dal will be a pretty peach colour., simmer for abt 5 mins more.

Add coconut cream, check the consistency  of the dal which should not be watery .

Next, heat ghee in a seperate small pan and add mustard and cummin seeds to the hot ghee, also add the sliced onions, curry leaves, hing and whole red chillies.. saute till fragrant and add  this tempering to the simmering dal.

Serve dal with rice or phulkas.. enjoy.

 

 

The tricoloured steamed cake

dessert

Cakes, we all have grown up eating cakes of various types in our childhood, and even as adults. Cakes are a symbol of celebrations,Birthdays, anniversaries, weddings, engagements etc, all call for a cake to be cut. From simple sponge cakes, to the decadent fondant cakes, the world has a cake for everyone”s taste. Each country has their own popular cakes, some cakes even named after the country or region they come from, for instance the madeira cake named after a Portuguese island is a light sponge cake normally flavoured with lemon and eaten with jam. And many more, black forest cake, lamington cake to name a few. Nowadays cakes are decorated beautifully, taste fabulous, are decadent in their richness, covered with chocolate ganaches and various other delicious toppings. Top class bakeries via with each other in producing cakes par excellence. We can choose cakes as per our choice, vegan, eggless, gluten free etc.. the public is well pampered as bakeries can cater  to almost all requests, and we are spoilt for choice.

Back to Pune, the city where I grew up, the cakes we ate then are the cakes we crave for today, simple cakes like the pound cakes of kayani bakery or the glass cakes from royal bakery, melt in your mouth cakes with the taste of real butter. These bakeries are still doling out the very same cakes of the same quality with the addition of mawa cakes, plum cakes etc. Till today the cakes are sold out in record time with people queuing up to buy the cakes for home consumption or even sending them to relatives in other cities.

Jakarta is a city where we can get the most amazing cakes, which are truly out of the world, I have yet to taste better, some of my own good friends and relatives can make the most amazing eggless cakes.  This country so rich in heritage and culture has been my home since 33 years, and has taught me so much. Even though baking is not exactly my forte, I do manage simple cakes mostly vegetarian,  used as bases for my desserts.. But the recipe I will share with You today is a steamed cake, commonly known as  BOLU KUKUS. This cake was made very often when my children were growing up and needed something to have for a evening snack. It contains no oil at all, and has a different texture as compared to a baked cake. This cake is light on the stomach and is delicious.

 

IMG_20170204_185142_744

TRICOLOURED STEAMED CAKE.. BOLU KUKUS

INGREDIENTS..

4 EGGS

200 GMS SUGAR

150 GMS FLOUR

65 ML OF THICK COCONUT MILK ( I USED THE TETRA PACK)

1/2 TBSP OF SP..( CAKE EMULSIFIER, AVAILABLE IN SUPERMARKETS OR AT BAKING SPECIALITY STORES)

METHOD

GREASE A MEDIUM SPRINGFORM CAKE PAN LIGHTLY

PUT  WATER IN A STEAMER AND PUT ON THE HEAT

NOW BREAK THE EGGS INTO A STEEL MIXING BOWL, ADD SUGAR AND THE SP

BEAT WELL WITH A ELECTRIC BEATER AT HIGH SPEED, UNTIL THE MIXTURE DOUBLES IN SIZE AND TURNS A PALE WHITE COLOUR .

SLOWLY ADD THE FLOUR AND COCONUT CREAM ALTERNATELY, AT THIS POINT U CAN REDUCE THE SPEED OF THE MIXER.

DIVIDE THE CAKE MIXTURE IN 3 PORTIONS EQUALLY, AND ADD 3 DIFFERENT FOOD COLOURING AND FLAVOURING FOR EACH PORTION…( I USED STRAWBERRY, LEMON AND PANDAN FLAVOURING AND COLOURING)

NOW PUT ONE PORTION OF CAKE MIXTURE INTO THE PREPARED SPRINGFORM TIN AND PUT INTO THE HOT STEAMER FOR 10 MINS.

AFTER 10 MINS , OPEN THE STEAMER, IF THE CAKE IS SPINGY TO TOUCH, POUR THE SECOND LAYER AND STEAM ONCE MORE ON HIGH HEAT FOR 10 MINS, FINALLY ADD THE THIRD LAYER, AND STEAM FOR ABOUT 20 MINS..

REMOVE THE CAKE PAN FROM THE STEAMER AND SET ASIDE FOR AN HOUR TO COOL COMPLETELY, LOOSEN THE SIDES OF THE CAKE WITH A KNIFE AND GENTLY OPEN THE SPRING FORM CAKE, READY TO SERVE.