Potoler Khosha Bata....

Peel of Pointed Gourd made into paste... 

 "Bata" means paste. It is a kind of a coarsely ground chutney. It is a dish from Bangladesh and West Bengal. It is served as a side dish and eaten with the hot steaming rice. There are different types of Bata, made from any vegetable peel like raw banana, green peas, pumpkin, bottle gourd, pointed gourd etc or green leaves or fish. Earlier days people living in the country sides having large families preferred to use all the parts of the vegetable for cooking. Apparently now with nuclear family, moving into cities and change in generation, this dishes are rare to find. 

You can actually land up eating a good amount of rice with the Bata. Today I making Potoler Khosha Bata / Pointed gourd peel paste. There are different ways to make this dish.. This is my version of making it...

Ingredients

Pointed Gourd peels from 300 grams Pointed Gourd

2 Green Chillies 

1 Garlic clove

1/4 tsp Nigella seeds / Kalonji 

1 tbsp Fresh or Desiccated Coconut 

Salt to taste 

1/4 tsp Sugar ( Optional ) 

1/8 tsp Tumeric powder

1 tbsp Mustard Oil 

1/2 tsp Mustard Oil for garnishing 

Method

Add the pointed gourd peels, 1 green chilli and garlic into the grinder. Grind it into a coarse paste. Take a pan, add 1 tbsp oil. Let it heat. Add the Nigella seeds and 1 green chilli into the oil. Sauté it till the seeds crackle. Add the paste, on a low flame stirring it continuously, cook it for 5 minutes. Add salt, sugar and turmeric powder. Continue to cook for 5 minutes more or till the rawness of the paste disappears. Add the coconut, cook it for another 3 minutes. Before serving add 1/2 tsp Mustard oil. Serve it hot with steaming rice. 

Egg - Tuna and Veggie Sandwich....

My daughter is a very picky eater. She avoids most of the vegetables, not because she does not like them but she just forms an opinion about the taste in her mind, where as she does not even know the taste of it. When I had served her this sandwich, she ate not one but three slices of it. After she finished eating, I told her that she ate mushrooms, the vegetable she hates the most. This is the story in most houses with kids. 

This sandwich is a complete meal filled with eggs, fish and vegetables. I have used canned tuna, but even fresh boiled tuna can be used. I prefer making bread at home, but try to use fresh bread bought the same day from the store. 

This can be served for breakfast, with evening cup of tea or even for dinner with a bowl of soup. 

Ingredients

1 Loaf of Brown or White Bread slices 

4 Eggs

1/2 canned Tuna 

1 small size Onion chopped 

2 Green Chillies chopped

1/4 cup of Red and Yellow Capsicum chopped 

2 tbsp Sweet Corn

2 big Garlic cloves chopped

1 or 2 big size Mushroom chopped

Few Spinach leaves chopped 

2 tbsp Cheddar Cheese 

2 tbsp Butter 

Salt to taste 

1/4 tsp Pepper powder

P. S. Grated carrots and beetroot can also be added. 

Method

To make the filling for the sandwich, take a pan, add the butter and let it melt. Add garlic, chillies and onion. Sauté it till translucent. Add the capsicum. Stir and cook it for a minute. Add the corn and mushroom, stir it for another minute. Add the spinach and stir it for another minute. Break the eggs and add it in the pan, sprinkle salt and pepper powder. Stir the eggs until it is cooked. Add the cheese and the canned tuna. Stir it and remove it from the flame. Let it cool a bit. Take 2 slices of bread. Take 2 to 3 tbsp of the filling and spread it on one slice of the bread. Cover the filling with another slice of bread. Cut it into triangle. Repeat the process with the remaining bread. Serve it with hot cup of tea or a bowl of hot soup.

Burger Pizzas and Handmade Flat Bread Pizza....

Burger Pizzas and Handmade Flat Bread Pizza... 

I call it "Quick Fix Pizza"... 

When my friend called me, it was 7:30 pm in the evening. Uncle (her father) wanted to visit us. I had already planned to invite him over dinner, so then I decided why not today itself... My initial though was to order food from out, but my friend said that since children wanted to have Pizza Burger, we would order the burger pizzas from out, but from the time I have started baking, I hate to order pizzas from out... But to make the Burger Pizzas, first I have to bake the burger buns and then make the pizza.. It was already 8:30 pm.

 So tried some tricks to save some time on baking the burger bread and then to make the pizza burgers on time for the children to enjoy. I did save some time, but for the children to enjoy was bit delayed... 

    Let's see how to proof the bread dough in a warm oven to save the time for baking, especially when the kneading time is also reduced. 

You need a warm place for the yeast to rise quickly when you are lacking time... This method some what solves the problem.

Let's see the recipe......

Since I made Vegetarian Pizza burger and Pizza, I used lots of vegetables cut into small cubes..... 

Onion, Green - Yellow - Red Capsicums, Mushrooms, Baby Corns, Green - Black Olives, Pickled Red Chilli sliced, Pickled Gherkins and Tomatoes too. (Which I missed)

1 block of Pizza Cheese or 50:50 Cheddar Cheese and Mozzarella Cheese 

Pizza sauce 

Sprinkle of Dry Oregano and Chilli flakes.. 

2 tbsp Milk, 1 tbsp Oil and 1/2 tsp Honey for the wash

(Keep all the above ingredients ready while proofing the bread.)

For a Quick Pizza Sauce.....

Ingredients

6 Ripe Tomatoes cut into cubes 

6 big size Garlic pod chopped

1 big size Onion chopped 

Salt to taste

2 tbsp Sugar

1 tsp Dry Mix Herbs or Fresh Basil Leaves chopped 

1 tsp Pepper powder 

1 cup Tomato purée

2 tbsp Olive oil

Method

In a wok, add olive oil. Add garlic and sauté for a minute, add the onions. Sauté till translucent. Add the tomatoes, stir and cook it for 5 minutes. Add the tomato purée, salt, pepper powder, sugar and mix herbs, stir and let it simmer for 5 minutes more. Keep it aside.

For the Burger Buns.....

Ingredients 

500 grams Flour ( Whole Wheat + All Purpose Flour ) 

                                      60          :           40 

2  and 1/4 tsp Dry Yeast or 1 Dry Yeast Sachet  

1/2 cup + 1 1/4 cups Luke Warm water 

2 tbsp Sugar 

Salt to taste

3 tbsp Olive oil 

Sprinkle of Dry Oregano (optional) 

Method 

Take a mixing bowl. Add the flour and salt and mix it. Take 1/2 cup lukewarm water, add sugar and mix it. Add the yeast, stir and dissolve the yeast in the water and let it stand for 10 minutes to rise. 

( This is the first step... Very very important... The yeast has to rise. )

Make a well in between the centre of the flour. Add the yeast water, 1 1/4 cup water and 1tbsp of oil in the centre of the flour. Mix it with a wooden spoon. Lightly knead it for 2 minutes. The dough is bit sticky at this stage.. ( if you feel the dough is very sticky, then sprinkle some flour and knead it. ) Add 1/2 tbsp oil and continue kneading for minute. Add 1/2 tbsp oil again and continue kneading for another minute. 

( Instead of 10 minutes, I kneaded it for just 4 minutes. Saved 6 minutes.) 

Now apply the remaining oil on the dough, cover the bowl, wrap the bowl with a napkin and keep it in the oven at 60 to 70 degrees Celsius.. (The oven has to be warm and not hot.) keep an eye on the bowl. After 3 to 4 minutes please feel the bowl.. If it has become hot.. Remove it from the oven and keep it out till it cools down. Keep it back in the oven. In 30 to 40 minutes the dough will rise. 

 ( Saves almost 30 minutes of stage 1 proofing time ) 

Remove the bowl from the oven. Punch the dough and knead it for a minute. Make 9 equal portions of the dough ( 100 grams of each portion ) the remaining dough would be made into hand made flat bread Pizza.. Grease a baking tray. Take a portion, to make the burger bun, push the dough from in between the thumb and index finger. It will form a ball. Now gently roll the ball with the help of the palms. Place the rolled dough on the baking tray. With the help of the fingers, lightly flatten the ball. Repeat the process. Keep the dough balls at a distance from one another. Cover it with a napkin and keep it in the oven for 20 minutes for rising at 60 to 70 degrees celcius. Now take the tray out of the oven, remove the napkin. Increase the oven temperature to 190 degrees celcius. Keep the oven for preheating. Meanwhile apply the milk wash on the buns. Sprinkle dry oregano on the buns (optional). Bake the buns for 10 minutes. Remove and apply another milk wash. Bake for another 10 minutes. Remove again and apply the last milk wash. Bake for 5 to 10 minutes more until brown in colour. Remove it out from the oven. Brush in oil on the buns. Remove the buns from the tray and cool it.

To make the Hand made Flat Bread Pizza........

In between baking the buns.. Grease another baking tray. Take the remain dough, stretch it with your palms and spread the dough uniformly on the tray and cover up the tray completely. Grate the cheese over the dough. Apply the pizza sauce. Arrange all the cubed vegetables, olives and pickled vegetables. Put some more grated cheese on top. As the buns are ready, increase the oven temperature to 200 degrees celcius and bake the pizza for 25 minutes until the cheese has melted and the edges of the bread has become brown. Take it out from the oven and keep it for 10 minutes before cutting the pizza.

To make the Burger Pizza......

Take the burger buns and cut the buns horizontally. Take a baking tray. Place the lower portion of the buns on the tray. Put the grated cheese, then put a tbsp of the pizza sauce, put the all the vegetables one after the other. Finally put some more grated cheese. Bake the buns at 190 degrees celcius for 10 minutes or  till the cheese has melted. Take the. Tray out from the oven, place the top portion of the buns on the cheese. Put the tray back into the oven and back it for 10 minutes more. Remove the tray and serve it hot..... 

Veggies and Cheese Toast Pakora...

Veggies and Cheese Toast Pakora... 

This is an ideal breakfast or snack for a rainy day with a garam /hot cuppa of Chai /Tea.... Today since it is raining heavily from morning, I am only thinking of pakoras and bhajiyas... Ufffff.... Could not resist my thoughts.. Finally had to make some thing fried.
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too  with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...

For the Stuffing 

Ingredients
1 small  Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder

Method
Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.

For the Batter
Ingredients
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder

Method
Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.

To make the Toast Pakora
Ingredients
1 packet of Bread loaf
Stuffing
Batter
1/4 cup Green Chutney
Oil for frying

Method
Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...

Malaysian Prawn Dalcha....

Malaysian Prawn Dalcha....

Malaysian Dalcha is an adaptation of the Indian Dalcha made by the Indian Muslim population living in Malaysia. It is made during gatherings or had in breakfast.... Basically it is made with mutton or chicken or can be made vegetarian too. 

It is made with split pigeon peas (Toor dal) and vegetables like potatoes, cauliflower, eggplant, carrot, turnip, french beans etc. It's a kind of Stew  with coconut milk added to it. 

Here I added Prawns to the vegetables available in my kitchen... 

Ingredients

250 grams medium sized Prawns cleaned 

1/2 cup Split Pigeon Peas washed and soaked for 30 minutes 

1 Onion chopped 

4 Garlic cloves cut into pieces 

2 Green chillies cut into pieces 

1 tbsp Ginger Garlic paste 

1 tbsp Tamarind paste 

1 Potato peeled and cut into cubes 

1 small Carrot cut into cubes 

2 Drumsticks cut into pieces 

2 Tomatoes chopped 

Few Curry leaves 

2 tbsp Malaysian Curry Powder 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 Star Anise 

1 small piece Cinnamon 

2 Cloves 

2 Cardomom 

6 Pepper corns 

1 cup Coconut Milk 

4 tbsp Oil 

Few Coriander leaves chopped for garnishing

Method 

Boil the split pigeon peas in 2 cups of water till cooked. Take a wok. Add oil. Fry the prawns in oil with 1/4 tsp Turmeric powder and salt. Remove it and keep it aside. In the same oil add the star anise, cloves, cinnamon stick, pepper and cardomom. Let it crackle. Add the curry leaves. Sauté it for a minute. Add the ginger garlic paste. Sauté it for 2 minutes. Add the chopped onions,  garlic and chilli. Sauté it till the onions are translucent. Add the drum sticks, carrot and potato. Stir it for a minute. Add the tomatoes.  Stir it. Add the spice powder, turmeric powder, chilli powder, salt and tamarind paste. Stir it and cook for 2 minutes. Add 6 cups of water. Cover and cook till the vegetables are almost done. Add the boiled dal. Stir, cover and cook for another 5 minutes. Add the prawns and coconut milk. Stir and cook for 2 minutes more. Garnish with coriander leaves. Serve hot.

Malaysian Curry Powder 

Ingredients

4 tbsp Coriander seeds

1/2 tbsp Cumin seeds

1/2 tbsp Fennel seeds

1/2 tsp Fenugreek seeds 

10 dried Red Chillies 

1/2 tbsp Pepper Corns 

1 medium size Cinnamon

6 Cardomom 

2 Cloves 

1 Star Anise 

1/2 tbsp Rice 

2 tbsp Tumeric powder

Method 

Dry roast all the above ingredients except turmeric powder till light brown on a low flame. Remove it from the flame and let it cool. Add roasted spices and the turmeric powder into the grinder and grind until it becomes a fine powder. Store it in a dry glass container.

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html

Dal Khichadi

Dal Khichadi.... 

It's raining from morning... finally.....
It's a bliss to have hot Khichadi during monsoon....It is made with different types of dal, rice and vegetables. Khichadi is made all over India, with some variations.
As a side dish some Chicken pokora which is very quick and easy...
 http://suskitchenbysumitra.blogspot.com/2016/06/kur-kure-chicken-pakora.html
 Some fried some papads.... adding on to it my home made non veg pickle made the dish complete... Absolutely soul food...

Ingredients
2 cups Rice washed and soaked
1/2  cup Tur Dal washed and soaked
1/2 cup Moong Dal washed and soaked
1 Onion chopped
1 Tomato chopped
3 Garlic cloves chopped
2 Green chillies chopped
Few Green Peas
1/4 cup of each Vegetables chopped  (Carrot, Capsicum, French beans, Cauliflower and Potato)
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coriander Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 tbsp Oil
2 tbsp Ghee
Few Coriander Leaves chopped

Method
Take a heavy bottom pot. Add oil, let it heat. Add mustard seeds, curry leaves, chillies, garlic and onion. Sauté it for 2 minutes. Add the vegetables. Stir it and cook for 2 minutes. Add the rice and the dals. Stir it. Add the spices and salt. Stir and cook for 2 minutes. Add 6 cups of water. Stir and let it cook. If required add more water and spices. Cook till all the ingredients have well blended. Add ghee and garnish with coriander leaves.

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture. 

Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own... 

Ingredients

1 bowl  Cottage cheese cut into cubes

12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it

1 Onion cut into cubes

1 tbsp Garlic cut into strips

1 tbsp Ginger cut into juliennes

2 Green Chillies slit into to half

1 cup Mix colour Capsicum cut into cubes

Sauce

2 tbsp Oil

Method

Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot. 

To make the Sauce

Ingredients

2 tbsp Soya sauce

1 tbsp Chilli Vinegar

1 tbsp Honey

1 tbsp Tomato Ketchup

Salt to taste

1 tbsp Corn Starch

1/4 cup Water

Method

Mix all the above ingredients in a bowl.

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.  

Spicy Raw Mango Coriander Prawn Curry with Veggies

Spicy Raw Mango Coriander Prawn Curry with Veggies 

This a a simple spicy sour veggie and prawn curry. Good for the summer taste buds. Do try it... 

For the paste 

Ingredients 

1/4 cup Raw Mango cut into pieces 

2 to 3  Green chillies 

4 Garlic cloves 

1 small piece of Ginger 

1/4 cup Coriander leaves

Method 

Grind all the above ingredients in a grinder in to a paste.

For the Curry 

Ingredients 

1 small bowl cleaned, deshelled medium size Prawns 

10 Okras cut into 4 pieces vertically and horizontally 

1 small size long Brinjal cut into thick strips 

1 small Potatoes cut into wedges

2 Green chillies slit 

Green paste

Salt to taste 

1/4 tsp Turmeric powder 

1 tsp Madras Curry powder 

2 tbsp Oil

Method 

Take oil in a wok. Heat the oil up. Add the okras and stir fry for 2 minutes. Remove it and keep it aside. Add the paste and sauté it for 2 minutes. Add the salt, turmeric powder and curry powder. Stir it for 2 minutes. Add the vegetables except okras. Stir fry for 2 minutes. Add 2 cups of water.  Cover and cook it till the vegetables are done. Add the prawns and the okras cook it for 2 to 3 minutes. Serve hot with steamed rice.

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 

Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

Ingredients 

12 Fresh Red Chillies or Dry Chillies 

1 tsp Red Chilli powder 

8 Garlic cloves 

Salt to taste 

1/4 cup Vinegar 

½ cup Olive oil

Method 

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 

P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

Ingredients 

2 Boneless Chicken breast pieces

4 tbsp Peri Peri Sauce

Salt

1 tbsp Olive oil

Method 

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Ingredients 

Remaining Marinated Peri Peri Sauce

1 Onion chopped 

4 Garlic Clove chopped 

1 tbsp Corn flour 

1 tsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

Ingredients 

1 Potato peeled and cut into wedges 

6 Baby Corn

1 medium size Carrot cut into strips 

Few medium size Cauliflower florets 

1/4 cup Green Peas 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Olive oil

Method

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

Ingredients 

2 Potatoes boiled and mashed 

1/4 cup Amul cream 

1 tsp Olive oil 

Salt to taste

1/4 tsp Pepper powder

Method 

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

Ingredients 

2 cups of Cooked Rice 

2 cups Mushrooms sliced 

1 Onion sliced 

4 Garlic cloves minced 

2 to 3 tbsp Peri Peri Sauce 

Salt to taste 

1 tbsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Ingredients 

Cabbage leaves

Grilled Chicken 

Sautéed Veggies 

Mashed Potatoes 

Sautéed Mushroom Peri Peri Rice 

Piri Piri Sizzler Sauce

1 tbsp Olive oil

1 tbsp Oil and 1 tbsp Vinegar mix 

Method 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Shindi Kadhi served with Alu Tuk

Shindi Kadhi  served with Alu Tuk 

Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.

Ingredients
Mix Vegetables
12  Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp  Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped

Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has  become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes.  Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another  5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo  tuk.

Aloo Tuk

Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying

Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes.  Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour.  Drain excess oil on an absorbent paper.

For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder

Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.