Sometimes, a simple cooked subji is all that is needed to satisfy us. Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊 Made turiya sabji as we sindhis make it. Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.
250 gms chopped turiya.( after peeling) 1 small onion finely chopped. 1 tsp grated ginger 1/2 tsp shah jeera 1/2 tsp freshly ground elaichi powder. Salt to taste. Black pepper powder . Corriander leaves
Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent. Add the shah jeeri and elaichi powder.
Add the turiya and grated ginger.
Cook and mash with the back of spoon till it comes together.
Add salt to taste.
Sprinkle black pepper powder and corriander leaves.
Done.
Takes around 10 mins to make this small amount. Good for 2 people.
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..
ratisfusionkitchen 