Vegan omelette with Premix Recipe.

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 cookingūüėä. 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.

Sindhi fusion Dal pakwan

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 versionūüėä
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 dishūüėä. 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…ūüėä
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.

Dhaba chicken

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.

Aloo ka Salan with Khameeri Roti

ALOO or POTATO, one of the most popular and versatile vegetabe in the world. This wonderful root vegetable, takes on all flavours beautifuly, when teamed with meat or vegetables. Today’s recipe is based on a recipe from the book DAASTAN E DASTARKHAN by Sadaf Hussain. I loved reading this book which has awesome recipes . A cook book well written with each recipe having its own small memory attached to it.

In India, every region has its own popular recipes for aloo sabji/ salaan. The sookha aloo puri served in maharashtra, which is a popular dish to take on long train journeys, or the aloo or potato chaats of Banaras which are oh so spicy and tangy, the Dum aloo of Awadi cuisine and so on.
Potatoes are a favourite with children and adults. Also considered to be healthy carbs, unless fried.
But the pleasure of eating french fries dipped in different sauces, or biting into a piece of sindhi aloo tuk, double fried crispy goodness is something which I love. So when I came across this interesting recipe incorporating anjeer( dried figs) I knew I had to make this. And believe me it was a very tasty sabji which I paired with Khameeri Roti.

INGREDIENTS For Aloo Salan
4 boiled potatoes, cubed.
1 big onion finely chopped
2 +1 tbsps of mustard oil
1 tsp cumin seeds
1/2 tsp grated ginger
1 tsp finely chopped garlic
4 medium tomates, finely chopped
1 green chilli, chopped
2 tsp khus khus(poppy seeds) soaked in 1 tsp water, then ground to a paste.
1 tsp corriander powder
1 tsp crushed black pepper
1 tsp garam masala
1 tsp turneric powder
1 tsp red chilli powder
2 or 3 dried figs , diced.
Salt to taste
Fresh corriander leaves.

METHOD.
Heat 1 tbsp mustard oil in a pan and sauted the boiled potatoes till crisp.
Remove and keep aside.
Heat 2 tbsps mustard oil , when it smokes add onions and saute till translucent.
Add cumin seeds, and ginger garlic.
Cook for few mins before adding the tomatoes, green chilli and all the dry spices.
Add the khus khus paste and diced figs.
Season with salt to taste.
Toss in the potatoes, and about half cup of water.
Reduce the heat and let it simmer covered for about 10 mins.
Adjust the gravy as you wish, I prefer a thick gravy which can be mopped up with a soft roti.
Garnish with corriander leaves.
KHAMEERI ROTI
In a deep bowl take 250 gms flour
Add 1 tbsp instant yeast, 1 tsp powdered sugar , 1 tsp salt.
Mix the dry ingredients and add 1 tbsp of oil. Rub with finger tips.
Add 100 ml of warm milk and 50 ml of warm water.
Knead to a smooth dough adding 1 tbsp oil as you go.
Cover with cling wrap and keep in a warm place for 1 hour.
After one hour, DON’T punch down the risen dough.
Just divide into 6 and roll out thin rotis.
Heat a tawa and put one roti, cook on high heat.
Flip after few mins and baste with flavoured oil, pressing with a spatula as you go.
Sprinkle corriander leaves .
And flip again.
Remove onto a plate.
Serve hot.
# Basting oil..
Take 1/4 cup oil, add 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder.

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..ūüėä

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.

Pahadi aloo sabji

Todays recipe is based on potatoes which are cooked in the hilly regions of north india. I came across this recipe years ago and since then its been marked as a favourite in my diary. Simple to cook and made in a jiffy. Best eaten with a soft phulka, the aromatic flavours of saunf( fennel seeds) just hit your palatte in a burst of tasty goodness. I have used baby potatoes in this dish as I find they hold their shape well after steaming or boiling.

Potatoes in any form are a favourite all over the world and adapt so well to any cuisine. Be it the american hash browns, french fries , mashed potatoes.. or the swiss pototo rosetti..or our own Indian cuisine. From the delicious aloo ka parantha in the north to poshto aloo made with poppy seeds in the east to pao wada in the west upto the aloo sabzi stuffed in crispy dosas in the south.

Memories of the humble potato ruling my mothers kitchen still linger. Sundays normally meant having fried potato tikkis in the evenings for snacks while door darshan played some old bollywood movies on our black and white tv sets. Of course the tikkis were served with slices of white bread and fresh mint chutney. And most often than not this snack was filling enough not to have anything more for dinner. Only to wait eagerly for the jelly and custard which was a favourite dessert at home. Left over uncooked tikkis were sometimes made into aloo toasters. Sandwiched between two slices of bread buttered on the outside to be toasted manually on the gas stove in a quaint sandwich toaster. This served with tomato ketchup was good to go for breakfast. No one was fussy about carbohyderates or calories..life was fun and happy go lucky…simple pleasures of life were the norm….oh those good old days….

Do try this recipe, team it up with sindhi dal makhni or any of your favourite dal.

Ingredients

Pahadi aloo sabji

250 gms baby potatoes boiled, peeled and halved.

( or normal boiled potatoes, peeled and cubed)

1 tsp cumin seeds

1 tsp saunf ( fennel seeds)

1 tsp red chilli powder

1/2 tsp turmeric powder

2 tsps freshly ground saunf powder

2 or 3 dry red chillies broken

1 tbsp chopped ginger

1 tbsp chopped garlic

1 sliced onion

2 tbsp thick tamarind paste

2 tbsp honey

Salt to taste

Chopped corriander leaves

2 tbsps mustard oil

Method

Heat oil in a pan, and add cumin seeds and saunf.

Saute till fragrant.

Add ginger, garlic, dry red chillies and sliced onion

Now add the potatoes and salt

Saute for few mins

Add saunf powder, red chilli powder and turmeric powder

Finally add tamarind paste and honey

Mix well…and serve hot , garnished with chopped corriander leaves and a sprinkle of sesame seeds.

Jhatpat cabbage sabji

One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.

Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.

Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.

Ingredients

200 gms finely sliced cabbage

1 finely sliced green paprika

1 boiled, peeled and cubed potato

1 tbsp besan, ( chick pea flour)

1 tsp sugar

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp hing

1 tsp chopped garlic

1 tbsp lime juice

2 tbsps mustard oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tbsps roasted and coarsely crushed peanuts

1 tsp kitchen king or pao bhaji masala

1 sprig curry leaves

Chopped corriander leaves.

Method

Heat oil and add mustard seeds and cumin seeds.

Next add hing, curry leaves and garlic.

Saute well

Add the cabbage, paprika and saute for a minute.

Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.

Lastly mix in peanuts and chopped corriander leaves.

Serve piping hot with chappatis/ phulkas and a raita.

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 .

 

 

 

Coconut Dal

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

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.