Having stayed in Indonesia for 9 years the food and people have an addictive tendency to stick with you.
Any place we have visited we try to experience the local cuisine and sometimes the best places to find those are on the street or on a street side small restaurant.
Personally I am a vegetarian and it meant getting used to the smells and flavour combination which can be in overwhelming in the beginning. I remember eating fruits platters in India which is typically served with salt and red mirchi powder what is called #namakmirchi.
Indonesians enjoy their fruit platters on skewers with this sweet and spicy sauce #sambalrujak and you can find scores of vendors selling fresh cut fruits. The types of fruits normally used would be meaty which can withstand being on sticks like pineapple, apples, cucumbers, papaya, guava, Starfruit, green mango etc etc.
We make this in our house when we have loads of fruits and it stays fresh in the fridge for at least 3-4 days.
We personally make this in a typical wooden mortar pestle called “COBEK” which is available in Indonesia but you can use a regular one or just put it in your food processor
1 cup Palm Sugar
2-3 Bird’s Eye Chilli/ Spicy green Chillies
1/2 Roasted Peanuts
1/4 tbsp tamarind paste
Salt to taste
Water approx 2 tbsp
In a mortar pestle or food processor add the chillies, Palm sugar, roasted peanuts and lemon juice or tamarind paste.
Slowly grind the mixture and water only if required. Add salt to taste and also adjust the chilly as per your spice index.
It tastes best of the mixture is kept coarse but again if you like it in a smooth paste you can try that also. As you can see in the picture we have kept it coarse.
As I had mentioned on my Instagram #sejaljaykar post Fridays during sravan we celebrate a married woman, we call her home shower her gifts, flowers and a lovely lunch.
The specialty is that the whole meal is offered to god and has #noonionnogarlic. Its always fun to experiment with classic recipes and how to try and get the same flavours in a no onion and garlic version.
The paneer is from #kitchenkonnections which is always amazing to cook with and eat. Bringing to you another Paneer recipe from my Kitchen using this amazing product. It’s a must try!!
For the Kolhapuri Spice Mix:
1 tsp fennel seeds
1 tsp sesame seeds
2-3 bay leaves
2 dry green chillies
1 tbsp Coriander seeds
1 tsp cumin seeds
2-3 Green cardamom
1 Big Cardamom
1.1/2 Dry Coconut
1/2 inch Cinnamon stick
For the Curry
3-4 Babycorns parboiled
3/4 cup Diced colourful paprika
1/4 cup Green Peas
2-3 Large tomatoes
12-15 Soaked cashews
2 Dry red chillies
2 Green chillies
1 inch ginger
1.1/2 cup diced Fresh Paneer
1/2 tsp Turmeric powder
1 tsp Coriander cumin powder
Salt and white pepper to taste
Oil for tempering
1/4 tsp Cumin seeds
1/4 tsp of Dry Kasuri Methi
Kolhapuri Masala : For the spice mix Dry roast all the ingredients and grind it coarsely in the mixer. This can be used at least for 3-4 times and stays in an airtight mixture for a month.
For the Curry: Cut all the vegetables of equal size which will ensure that they cook evenly
Take the tomatoes, green chilli and the ginger and grind it to a smooth paste. Separately make a smooth paste of the soaked cashews also.
Heat oil in a pan, fry the 2 dry red chillies and remove them on the side for garnishing.Add a pinch of cumin seeds and once they splutter add in the tomato ginger and chilli paste, cook for at least 3-4 mins. Stir this consistently and once the water evaporates add in the cashew paste.
Add turmeric powder, coriander cumin and salt to taste.
Cook until the oil separates, add the vegetables and 1.1/2 Tbsp of the kolhapuri Spice Mix. Cook for at least 2-3 mins
Add the fresh paneer and dry Kasuri Methi. Add water to this mix and make the gravy as thick or thin to your liking.
I was served it with Chapathi and hence had the consistency of my gravy a little thick as it was combined with a Dry Cabbage Peas Curry.
This is my LO’s favourite and is part of our regular weekly meals. My kid literally picks up and eats all the veggies from this stew. We make this Asian spices based mild stew with loads of vegetables and boiled egg. The Vegetables come from this amazing local farm that I keep mentioning in each of my post called #kohfahtechfarm This is my LO’s favourite and is part of our regular weekly meals. My kid literally picks up and eats all the veggies from this stew. We make this Asian spices based mild stew with loads of vegetables and boiled egg. You can easily make this without the egg, a leg of chicken, or Prawns. It tastes amazing either ways and is well loved by kids. On days when the adults are having a spicy meal we make this stew which goes very well with rice. A bowl full of protein and fibre in the goodness of coconut milk and vegetable broth!
1/2 cup cut Carrots
1/2 cup Broccoli florets
1/2 cup Sliced Babycorn
1/4 cup Finely cut Onion/ Shallots
1 hard boiled egg (optional as my LO likes it).
1/4 tsp turmeric powder
2 Lemon Leaves
2 inch Lemon grass stalk
1 big Garlic clove Finely chopped
1/2 cup of Coconut milk/ Cream of coconut milk
Oil For tempering
Salt and Pepper as per taste
Red Chillies sliced (Optional)
Spring Onion greens for garnish
Make sure that the vegetables are cut in equal size so that they cook evenly.
In a vessel of boiling water gently add the egg and boil it for about 6-7 minutes. This gives a perfect medium- hard boiled egg. Cool it down and peel it.
Keep 2 cups of water to boil and add about 1 tsp of salt. First add the Babycorn as they shall take longer time to cook. Once a little soft next add in the carrots and lastly the broccoli.To this also add the lemon leaves, Turmeric powder and a slightly braised lemon grass stalk.
Once the vegetables are 80 percent done add the coconut milk and stir continuously and bring to a gentle boil and add the peeled egg.Adjust the consistency of the stew as per your liking.
In another pan you need to prepare the tempering. Take 2 tbsp oil and when hot add the garlic and onion. Sauté until the onions are little soft and add this to the stew.
Check the salt and add some white pepper.
Switch off the flame , garnish with the greens of Spring onions and serve hot with steaming white rice.
Monday mornings and beginnings of a new week always make me wonder what to eat.
The creamy texture of the palak gravy with the paneer pieces is my answer to get rid of the blues and also the confusion. Pair that with some whole wheat garlicy or plain laccha Parantha, pickled onions is perfect. Our search for soft and silky melt in mouth paneer or cottage cheese ended the day we found paneer supplies by @KitchenKonnections.
When we ate these melt in mouth flavourful bites at our friend’s home and we were in love. My first try was to make the evergreen Palak Paneer and I also added a dash of their White Butter #maakhan to the tempering.
1 tbsp Dry Kasuri Methi or 1/4 cup Fresh methi leaves
1/4 tsp Turmeric Powder
1 tsp coriander Cumin powder
1/4 tsp garam masala Kitchen king
1 tsp white butter or Maakhan
Salt and pepper to taste
Oil for tempering
Boil the water for blanching the Spinach leaves.
Meanwhile in a sauté pan, add vegetable oil for tempering.
Once hot add ginger garlic paste and onion. Add some salt as it helps onions cook faster
Next add in the tomatoes, turmeric powder, coriander cumin powder and let this cook for 3-4 minutes. Keep Stirring in between .
Meanwhile add the palak to the boiling water and blanche them. Remove the palak and let it drain. Do not throw away the water as this can be reused in the cooking process if water is required at any stage.
Once the onion tomato masala is done switch off the gas and let it cool down slightly. NOTE: grind the mixture while it is a little hot because this results in a creamier texture.
Put the sauté pan back on the gas, add the white butter/ maakhan and add this onion tomato mixture.
Grind the still hot palak leaves with the coriander stem, kasuri methi, salt pepper and green chillies. The green chillies can be adjusted to match the spicy level comfort.
While grinding the water that was used to blanche the Spinach leaves can be reused to make a smooth paste.
Add the Spinach paste to the onion tomato paste. Add the Garam masala/ Kitchen king Masala and cook this mixture only for 2-3 minutes. Do not overcook once the palak is added to maintain the bright green colour of the palak.
Shallow fry the paneer pieces in another pan with a little Clarified Butter but this step is completely optional. While serving this to my kid I do shallow fry them but since the Paneer is so soft and creamy I just add the pieces as is.
Garnish with a tbsp of Cream or coriander leave as per choice and serve hot.
Another street food recipe from the kitchen. We miss Bombay food esp the street food. If vada pav was the quintessential Indian burger then Kutchi dabeli is like a Gujarati version. It’s greatness comes from the various mix of flavours and textures of which there is plentiful … spicy crunchy peanuts to sweet seeds of pomegranate.. the sweet sour dates chutney paired with the spicy garlicy one … well mouth waters again 😃😃😃
For the Dabeli Masala
3 boiled Potatoes
2 Tbsp dabeli Masala
1 tbsp Tamarind paste
1 cup of Fried Masala peanuts
1/2 cup of Grated fresh coconut
1/2 cup Finely Chopped Coriander Leaves
1 cup of Pomegranate fruit
1/2 cup of Spicy Garlic Peanut Chutney
1/2 cup of Sweet and sour Chutney
1/2 cup of Finely chopped Onion
1/2 cup of Nylon Sev
Butter and Vegetable oil for toasting & tempering respectively
Salt as per taste
Soft Dinner Rolls / Fresh Round Ladi Pav
To make Fried Peanuts: heat the oil in pan and fry the raw peanuts until golden brown. Drain the oil and remove from the oil and while hot sprinkle Salt and Red chilli Powder as per taste.
Let’s start with making the potato filling. In the same pan keep 2 tbsp vegetable oil and once its hot add the Dabeli masala, tamarind paste and cook it for about 1-2 minute. Smash the boiled potatoes meanwhile and add this to the masala paste and mix thoroughly.
Spread this mixture on a round plate and garnish with the grated coconut, Coriander leaves, 1/2 cup of fried peanuts and 1/2 cup of Pomegranate.
Sweet Sour Chutney: Soak 1 cup of Dates an 1/2 cup of tamarind seperately in warm water for at least an hour. Remove the seeds and grind them in a mixer until a fine paste. To this paste add a 1/4 tsp of salt, 1/4 tsp of Coriander Cumin powder and 1/4 tsp of Red Chilli Powder. Give it a good mix and careful and keep the consistency like Tomato Sauce
Spicy Garlic Peanut Chutney: In the mixture take about 8-10 Garlic cloves, 1/2 tsp Spicy Hot Red Chilli Powder, 1/4 cup of Roasted peanuts , salt to taste and adding water as per required grind to a smooth Paste. Careful and keep the consistency like Tomato Sauce.
Assembling the Dabeli:
Slit the Bread or Pav sideways ensuring you leave a pocket in the bread to put in the fillings.
First add the Sweet and Sour Chutney to both sides followed by the garlic Spicy Chutney. These can be added less or more as per the taste preference.
Add 2 small spoonfuls of the potato mixture, top it with some Chopped onions, Pomegranate and Fried peanuts.
Add another spoonful of the potato fillings.
Apply some butter on each side of the Pav/ Bread and toast it on the Flat pan until crispy golden brown.
Dip these buttery goodness breads in the Nylon Sev and eat it while its hot.