Basic Indian Chutneys / Accompaniment

 

Everyone knows that my family is big on Indian food ... The spices, the smell is just tentalizing! As follows are 3 basic side dishes or accompaniment to a simple Rava Dosa or Uttamapam or apom.. 

Red Chutney

1/2 an onion

1 large tomato

Blend the tomato & onion without water. Set aside.

1/2 tsp mustard seeds

1 sprig curry leaves

1/4 cup water

Salt to taste

2 tablespoon chilli powder

Temper the mustard seeds & curry leaves in 1 tablespoon oil and once the mustard seeds popped, add the tomato mixture. Add water, salt and chilli powder. Simmer gently for another 2 minutes. Serve 

Coconut Chutney

1/2 onion , chopped

1 green chilli , chopped

2 garlic, chopped

1 dried red chili or 1 tsp dried chilli flakes 

1/2 tsp mustard seed

3 curry leaves 

Temper the above items in 1 tablespoon of oil. Once tempered add in to a blender with 1 cup of shredded coconut,salt and 1/3 cup water

1 cup shredded coconut

1/3 cup water

Salt

Blend finely and serve. Do note that this coconut chutney cannot be served overnight. Always make a fresh batch

Coriander Chutney

1/2 tsp mustard seeds

3-4 curry leaves 

1 green chilli, chopped

A handful of coriander 

1/4 cup water

Temper the mustard seeds, chilliand curry leaves in oil and once the seeds popped, add the coriander with 1/4 cup water.

Transfer to a blender.

1/2 cup shredded coconut

Salt

1/2 tsp tamarind 

1/4 teaspoon tumeric powder

At the above ingredients into the blender and blend smooth .

Gulab Jamun

I always have this love hate relationship with Indian desserts.. Love the combo but it's always too sweet! 

I made some really simple ones and it isn't as sweet as the usual gulab jamun...  

Mix 1 cup milk powder, 1/4 cup flour, a pinch of salt, 1/2 tsp baking powder and enough milk or yoghurt to make the dough smooth.

Oil your hands with ghee (clarified butter) and roll into balls. 

Deep fry the balls in oil or hot ghee. (Because ghee is pretty expensive I just fry mine in oil) 😉 

For the syrup, simmer 50g sugar with 50ml of water with a pinch of saffron, 2 cardamom pods and 1/2 tsp rose water. 

You can omit the Rose water if you like but it adds to the whole indian dessert vibe ! 

Once the sugar dissolves, soak the balls into the syrup. And rolling them gently so that they get coated evenly . Do note because I didn't want it too sweet, all the syrup will be absorbed by the balls. If you have a sweet tooth, double the syrup recipe and soak the balls for 30 minutes! Happy trying! 

Kuih Lompang

My Mak used to make these all the time when I was little .. Mak is my granny and I love her to bits. I used to help (make a mess) when she makes this in the kampung at Jalan Mat Jambol. So fun to see many bowl of batters fill with various colours .. That was my childhood :-)

Lompang is a gadget that they used to pound padi so it's concave in the middle. Similar to a mortar and pestle .. The javanese would also call mouth ulcers "lompangen" because there's a hole in your mouth.  Ok back to the kuih...

Simply make a syrup..

1 cup water

1/2 cup sugar

1 Pandan leaf

Set aside to cool. Once it's not boiling hot, pour it into the flour mixture.

In a bowl, mix the following ingredient:-

3/4 cup rice flour 

1/3 cup water or 1/3 cup pandan water (if you want your batter to be green)

1/2 teaspoon alkaline water

Pandan paste 

Various food colourings

Salt

Shredded coconut

Pandan leaf, cut into smaller pieces

Mix the flour with the sugar water and divide into bowls with various colours. For green I always use Pandan paste for colour and flavour so I always tend to make more of that .. But it's totally your choice.

Prepare the mould greased in oil, pour your batter 7/8 of the way and steam for 20-25 minutes. Scoop around the mould with a teaspoon to extract the kuih out. 

Steam or microwave shredded coconut or kelapa Parut with a pinch of salt and Pandan leaves. Top the kuih with it. Allow the kuih to rest for 10 minutes to set. Usually it's still a bit wet when it's freshly out of the steamer ... 

2 Ingredient Biscuit Recipe

Okayyyy not exactly 2 Ingredient if you count the salt! But If you like Popeye's or Texas Chicken biscuits? Try this ultra simple recipe! Original recipe was from King Arthur

http://food52.com/blog/12475-king-arthur-flour-s-2-ingredient-never-fail-biscuits

170g self raising flour

1/4 tsp salt

3/4 cups cream

I usually don't keep any self raising flour at home so my recipe is as follows 

170g all purpose flour

1.5 tsp baking powder

1/2 tsp salt

3/4 cup cream + 1 tablespoon cream (I find it too dry with just 3/4 cup cream)

Mix all the ingredients lightly and use an ice cream scoop to scoop onto greased lined baking trays. Brush with more cream.

Bake for 15 minutes at 225 degrees celcius or until it's golden brown.

Drizzle with honey or eat it like a scone with jam and cream.. Yuummm

Strawberry Crumble

This is really the easiest dessert ever .. 

Coming back from Bandung, I had 2kg worth of strawberries so this week will be strawberry filled meals and desserts. 

250g strawberries, hulled and quartered

1/4 cup sugar

2 tablespoon flour

Mix the above ingredients together and place in a baking dish or cake tin.

For the crumble on top, mix all the ingredients and just loosely arrange on top of the strawberries 

85g flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cream

Once you place the mixture on the strawberries, sprinkle sugar on it, this helps to give nice crust.

Bake for 35-40 minutes on 180 degrees.

Serves with fresh cream.

Ayam Tangkep Aceh

The Hubs actually introduced me to this dish many years ago and until recently I didn't bother to make it because all the restaurants that we liked were still opened... 

 

Now all my favourite Aceh restaurants are closed so I had to replicate the best Ayam Tangkep i had.

1/2 chicken chopped into small pieces

3 cloves garlic

1 tablespoon coriander seeds

1 tablespoon cumin 

1/2 inch tumeric 

1 lemongrass

1 teaspoon terasi bubuk (shrimp paste powder)

1 teaspoon salt

Blend the above ingredients and marinade chicken with it. Set aside for half hour.

Deep fry The chicken pieces until golden.

 

5 shallots, sliced

2 daun pandan, sliced

A handful curry leaves

Add shallots to the oil that was used to fry the chicken, stir for awhile and then add the pandan and curry leaves in. Fry until crispy.

Add the chicken in and stir fry again. Drain and serve hot. 

Japanese Strawberry Shortcake

Made this a few days ago when my cousin & family came over for lunch. It's a really subtle dessert that's just perfect because I like cake with fruits!

Firstly make the sponge a day ahead or wait until it's cooled down to slice it in half.

Vanilla Sponge 

90g sugar

3 eggs

Whisk this in a bowl over Bain Marie until the sugar dissolves.

20g butter

1 tablespoon milk

Combine milk and butter and melt it in a microwave. Set aside.

90g cake flour (sifted)

1 tsp vanilla essence

Whisk the eggs until really frothy and add the flour bit by bit by folding it in with a spatula.

Add the vanilla and finally the liquid.

Pour into a lined 6 inch cake tin and bake at 180 degrees for 30 minutes. Cool

Frosting

2 cups cream

1/4 icing sugar 

1/2 tsp vanilla essence 

Whip the cream until almost thickened and add in the sugar bit by bit. Once it's stiff, add in the vanilla.

Filling

Strawberries (hulled and chopped into pieces)

Peaches (chopped)

Sugar syrup

1/4 cup sugar

1/4 cup water

Simmer sugar and water until all the sugar has melted and set aside to cool.

Now time to assemble the cake.

Brush some sugar syrup onto the sponge

Layer it with cream and fruits

Top with more cream and put the top layer. Frost the cake with the balance cream and decorate it to your preference.

Chill for at least an hour. 

Masala Potatoes

 

We love our indian food and on certain nights we enjoy simple vegetarian food such as Poori with Masala Potatoes. Simple yet so satisfying..

You need to boil the potatoes in advance. I find that once the potatoes are cooled they don't break apart as easily and turned it into mashed potatoes.

4 boiled potatoes, chopped into large pieces 

1 tsp mustard seeds 

1/2 tsp asafoetida 

1 tsp cumin

Sautee the spices to hot oil and then add the following ingredients 

1 onion, sliced

1 green chili, chopped

1 tomato, chopped

1/2 tsp tumeric powder

1/2 tsp Garam masala

1 tsp chana masala powder

1 sprig of curry leaves 

Once the ingredients are nicely mixed in, add the potatoes, salt, water and chopped coriander leaves.

Salt to taste

1/3 cup water.

Chopped Coriander leaves 

Once cooked, serve with Poori, sliced onions and lime wedge.

Link as follows 

http://narny.blogspot.com/2014/06/easy-poori.html?m=1

Youtiao / Cakwe (Chinese Crullers)

God knows how many attempts I've made with these! Finally found a perfect recipe with a little tweaking . Original recipe from Sheila Rusly.

http://www.resepisheilarusly.com/2015/02/cakoi-recipe.html?m=1#axzz3T077bMBg

250g flour

1 tsp baking powder

1 tsp salt 

1/4 tsp bicarbonate soda 

1/8 cup oil

1 tsp garlic powder

Mix the above in a bowl and separately add yeast, water and sugar in another bowl until yeast is frothy. 

1/8 cup sugar

1 1/2 tsp instant yeast 

3/4 cup warm water

Knead the above into a soft smooth dough. Cover and rest for 1 hour. 

Roll the dough about 3mm thin not too thin or your youtiao will end up crispy.

Dip a satay stick in water and press a linein the middle.

Layer another piece on top of the first piece and press down with the satay stick.

Deep fry in oil and I find scooping hot oil on top of the dough makes it puff better and more evenly like how you would do for a Poori. 

Serve with vinegar chilli or eat with your porridge :-)

Ayam Bumbu Bali

Yes that's a full plate there but it's just the accompaniment to the main dish which is Ayam Bumbu Bali. Tried a few places  and read up on various recipes but I loved the Ayam Ibu Oki that I had in Bali... That was the absolute bomb because I can taste the coriander and it's not just a balado chicken.

If anyone is heading to Nusa Dua anytime soon? Think of me when you're digging into this. It was the perfect birthday lunch for me! The complete "Nasi Ayam" here comprises of Ayam Bumbu Bali Pedas, Ayam goreng bali & Ayam suwir, urap, boiled egg & sate lilit. 

Today I made just the ayam pedas and filled up the plate with whatever I had in the fridge ! 

All you need is a mortar & pestle or a blender in my case ..

5 shallots or half a large onion 

2 cloves garlic 

1 inch galangal 

1 inch ginger 

1cm fresh tumeric

1 small kencur or aromatic ginger

A thumb size belacan or shrimp paste 

6 fat stalks of red chilli 

4 cili padi or cabe rawit

1 teaspoon coriander seeds

Blend the above ingredients dry with no water to make a rough paste. You don't want an extremely smooth paste for this.

1 bay leaf

3 kaffir lime leaves

Sautee the paste in oil and once everything is fragrant, tear in bay leaf & kaffir lime leaves.

1 tablespoon tomato ketchup 

1 tablespoon kicap manis

1 tablespoon Gula jawa or Gula Melaka

1 teaspoon Chicken flavourings like Royco, Knorr or Maggi

Salt to taste 

1/2 chicken, portioned

1/2 -1 cup water

Add all of the above and finally toss in your chicken, coat it with the spices, add 1/2 cup water and cover your wok. Simmer for 10 -15 minutes until your chicken is cooked. Continue cooking with lid off for another 5 minutes or so to thicken the gravy. 

Add more water if necessary.. I like my gravy not too thick like ayam merah but not too watery like Assam pedas.. Somewhere in between 😬

This recipe is for about half a chicken or I used 6 wings & 6 drummets yesterday. I served my Nasi Ayam Bali with a side of boiled eggs, taucho sauteed eggplants, Sambal mermaid fish, salted fish & Singapore satay ..

Jeneket (Jenny Cake)

Made these the last two day and after a bit of trial and error managed to get it right. 

Original recipe from Aini Salim but my first attempt ended like jemput-jemput! Still sedap although no shape at all! Ha ha 

This portion is enough for the 4 of us - around 16 pieces.

Mix the dry ingredients in a bowl

125g flour  + additional flour if the dough is still sticky

1/8 tsp baking powder

1/8 tsp bicarbonate soda 

In a measuring jug, stir the following ingredients-

30g sugar

30ml milk (or santan)

30ml hot water

1/8tsp salt

1/4 tsp vanilla extract

1 tablespoon butter

Knead all the ingredients until it comes together and add more flour as required. Just soft enough to be rolled.

Leave it to proof for 12 hours or overnight.

Roll onto floured surface and cut into diamond shapes. Deep fry in hot oil.

Another friend of mine, Ernie, told me her mom used to make hers unsweetened  and dip in vinegared chili for breakfast! So I assume it's the same recipe minus the sugar.

So that's the next thing I wanna try!

Beef Keema

Saw a friend's post on Azmi's Chappati at Norris Road and I wish I can teleport myself over! 

So here's my take on the indian Keema except that mine's with beef ..

Heat your wok with some oil.

Add in 1 cinnamon stick, 3 cloves & 1 tsp cumin. 

Then add in 1 chopped onion (medium size), 1 chopped green chilli, 1 tsp minced garlic, 1 tsp minced ginger.

Once everything is nice and soft, add in your minced beef (300g) or mutton and cook it until the beef is browned.

Then add the flavourings & spices 

1/2 tsp tumeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

2 tsp chili powder 

1 tsp Garam masala 

Salt to taste

Stir well.

Add in also 2 chopped tomatoes, 1 tablespoon tomato ketchup, 1/2 cup of peas & 1/3 cup water and simmer. Add more water if needed. Lastly chop some coriander leaves and add in to the mix.

Serve with roti or chappati with side servings of refreshing cucumber salad.

1 large cucumber slices thinly

1/2 onion, sliced

1 tomato, chopped

1 stalk chili, chopped

1/2 lime juice 

Salt 

Add salt to the sliced cucumber & squeeze out the water. Add the rest of the ingredient, mix well. Add more salt if required.

Spinach Roti

Rotis are pretty easy to make and sometimes if I have extra spinach or tomatoes I'll make the dough with these.

First wilt a bunch of spinach in a pan with 1/4 cup water. Once wilted, blitz it up into a purée.

Pour in a mixing bowl and add 1/2 tsp salt & 1 cup of atta flour.

Yes that's it for the ingredients 😬

Now knead the dough and add a bit of water bit by bit until you get a soft smooth dough.

Divide into 8 equal balls (I weigh them to get the exact weight). Roll on floured surface. 

Next you need to standby those rack that you put above your stove? And a frying pan. 

Dry fry the rolled dough on both sides  and then pop it onto the rack. This will help them "puff" up and cook the inside of the dough. Serve with with Keema or potato masala or use it as a wrap! 

Scallion Pancake

Saw a video on Tastemade last night and I couldn't help but try it 😜

All you need is 

2 cups flour

1 tsp salt 

3/4 cups boiling water + 1 tablespoon hot water 

Spring onions or scallions, chopped

Sea salt

Oil

Mix the dough and knead until smooth (about 7 minutes of kneading). Cover and rest for 30 minutes.

Divide the dough into 3 portions. Roll out thinly about the size of 3 hand palms.

Brush with oil, sprinkle with spring onions and sea salt. Not too much salt because the dough is already salted. Just enough to give you a salty crunch.

 Roll into a log.

And twist into a snail bun.

Repeat with the other dough.

Rest for 10 minutes. 

 And roll out each dough about the size of 2 hand palms. Careful not to tear the dough. 

Pan fry in oil until golden and crispy and fluff up but "crushing" the pancake. Cut into small wedges 

Bubur Som Som (Bonemarrow Porridge)

The Bonemarrow porridge sounds awful doesn't it? 

Anyway, my grandma used to make me these when I was little with a light pandan  syrup instead of the Gula Melaka version.

All you do is add all the ingredients in a pot and stir until bubbly and shiny. 

50g rice flour 

50g corn flour

850ml of santan (I mixed 200ml of coconut cream with water)

1/2 tsp salt

2 stalks of pandan

Once it's thickened spread the mixture into a tray and chill.

Make the syrup and chill as well.

1/2 cup sugar

500ml water

3 pandan leaves (blended with 50ml water into a paste and strain)

A few drops of pandan paste for extra colouring & flavour

1 pandan leaf 

Simmer the syrup until all the sugar dissolves. Chill until ready to serve.

30 Minute Microwave Cake

 Told myself I'll try this recipe after reading Tastemade's post from Broma Bakery on a 30 minute cake .. And after reading further I realised its a microwave cake! Haven't made a microwave cake since I was maybe 15!

http://bromabakery.com/2015/02/30-minute-chocolate-cake-for-two.html

The link is here but for those lazy to click the link, it's basically 2 step -mix the wet into the dry ingredients and stir. Pour into well greased mugs or in my case I used round flat bowl. Microwave each layer for about 1 minute or until all the batter turns into cake (yes!! I stood in front of the microwave looking at the cake for 3 minutes!)

For the cake

• ½ cup sugar (i reduced the sugar slightly because I don't like extremely sweet cakes)
• 7 tablespoons all purpose flour
• 3 tablespoons cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• ¼ cup milk
• 2 tablespoons canola oil
• ½ teaspoon vanilla extract
• 2 tablespoons water
• 
  

For the frosting

• 4 tablespoons butter, room temperature
• 3 tablespoons cocoa
• ½ cup powdered sugar
• 2 tablespoons milk
• dark chocolate shavings (optional)
• 
  

1. In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each) or roughly around 100g of batter.
2. Microwave each mug or bowl by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
3. While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.

I didn't put the cakes in the freezer but just let it cool in room temperature ..

Make the frosting 

Divide the frosting into 3 parts for 3 layers and top it with shaved chocolate .. Chill for an hour for the frosting to set nicely (or not and just eat it right away 😜)