Chine roast chicken

As the name suggests, this is a recipe having slight chinese origins, with a touch of indonesia in the form of chillie sambal. A very simple recipe to make and of course eat😊. It looks very pretty when served . Serve this roast chicken as a starter.

This recipe has been with me for years, and we make it ever so often. The original recipe calls for pork, but we prefer the chicken version. Pls use tender chicken fillets or boneless chicken thigh. The process calls for boiling the chicken with some spices. Very simple to put together. I would like to mention that vegetarians can use thick slabs of tofu or paneer.

Ingredients

250 gms boneless chicken fillet

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tbsp vinegar

1 tsp sugar

1 tsp salt

1 tsp white pepper powder

1 tbsp sesame oil

1 tsp sweet soya sauce( kecap manis) or honey

1 small beetroot peeled and sliced

( to impart the red colour )

6 red chillies

4 pods of garlic

4 cloves

1 inch pc of cinnamon

Lime juice and red chillie sauce.

Method

In a pan, add 3/4 cup of water, and add chicken, salt, pepper, sugar, cloves, cinnamon, soya sauce, oyster sauce, sweet soya sauce, vinegar, sesame oil , beetroot, garlic pods and whole chillies.

Bring to a boil and simmer till the water evaporates .

At this point if you feel the colour of the chicken is a bit pale, as that depends on the beetroot. You can add a few drops of red colour.

Discard the cloves cinnamon, and beetroot.

Remove the chillies and garlic, grind coarsely in a pestle and mortar. Add little chillie sauce and juice of one lime….this is your sambal dip.( I have used kaffir limes for a lovely fragrance.)

Finally, roast the chicken on a open flame to caramalize it…just few mins is enough.

I have used a steel mesh with a piece of foil and a few drops of oil.

To serve, cut the chicken , into slices at a slant to show the red and white contrast…

Enjoy with the spicy sambal dip.

Sindhi Aisi bhaji/sabji (spinach and Ridge gourd)

Todays Delicious recipe is in memory of my dear mother in law, who made this particular version of spinach and turaiya, whenever I had given birth to my children. Supposedly very good for lactating mothers. She made sure I ate this sabji every second day for 40 days after child birth. It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we sindhis call as phote bhugun turiyuoon And to be frank I loved eating both these variations. She sometimes served it with plain chappatis and sometimes with mitho lolo( sweet flat bread).The only thing that she omitted was chillies. Aisi, otherwise would mean only spinach cooked plain with out the addition of any other vegetables. But, this version of mummy is really very tasty..😊

The way this sabji is cooked is almost like the famous sindhi saibhaji, but the addition of turaiya gives it super silky texture. We cook it in the pressure cooker and mash it towards the end till everything is one beautiful green smooth sabji. Adding garlic once while cooking and once as a tadka just enhances the taste.

Spinach was not my favourite vegetable when we were growing up, but as an adult it definately has a special place in my list of favourite vegetables. I remember my mother making tikkis out of left over saibhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. She always panfried the tikkis which were yummy… A close cousin to the hara bhara tikkis which we relish at Indian restaurants.

Do try this simple recipe and serve with any simple pulav or phulkas.

Ingredients

350 gms peeled and chopped turaiya/ ridge gourd

150 gms chopped spinach

1 big onion finely chopped

2 tomatoes sliced

4 green chillies finely chopped

2 tbsps chopped garlic

1 tbsp chopped ginger

1 tsp corriander powder

1 tsp cumin seeds

1 tsp methi seeds

1/2 tsp hing..asafoetida

1/2 tsp turmeric powder

Salt to taste

3 tbsps oil

Method..

Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin and hing. Saute till fragrant.

Add chopped onion and saute till golden brown.

Add 1 tbsp of garlic, ginger and green chillies.

Add tomatoes, corriander powder, turmeric, salt

When tomatoes are pulpy, add chopped turaiya and cook till the turaiya start letting out water.

Add the chopped spinach and 1/4 cup of water.

Close the cooker and cook for 3 to 4 whistles.

Open the lid, and churn with a wooden hand churner( mandiro) or an electric whisk.

Lastly heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic and fry till pale golden. Add this tadka to the sabji…mix well and serve.

The complete Sindhi meal with Basar jo pulav, ( onion pulav) sookha aloo( potatoes with dry spices) Boondi raita, some fryums and onion carrot achar.