Indonesian Food Recipe | Traditional indonesian food recipes

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Bikaneri Parantha

Bikaneri paratha / Bikaner purotta

Ingredients:

·        Maida (All purpose flour): 500 gm

·        Edible oil: 200 gm

·        Red chili powder: 1 tsp

·        Coriander powder (Malli podi / Dhaniya powder): 1 tsp.

·        Split chick peas (Kadalai paruppu / Chana dal: 250 gm

·        Garam masala powder: 1 tsp.

·        Salt: 1 tsp

Method of preparation:

·        Soak chana dal for about six hours.

·        Cook in a pressure cooker with a glassful of water.

·        Wait for 1 whistle.

·        Remove from flame.

·        Drain water and grind to paste. 

·        Take maida, add salt and 2 tbsp of oil.

·        Mix well.

·        Add water and prepare dough.

·        The dough will be soft.

·        Make balls.

·        Heat two tbsp of oil in a wok (Iruppuchchatti / Vaanali / kadai).

·        Add the dal paste and fry for about four minutes.

·        Add masala powder.

·        After cooling, stuff this paste into all maida balls.

·        Press these balls one by one with the help of rolling pin (chakla and belan), chapatti press or poori kattai into papad like thin disks. Make soft paranthas on hot plate (Dosai kal / tawa).  

Serve with Aloo Dum Masala, Raita and Chutney.

What is chakla belan?

Chakla - belan is a combination of a wooden or marble platform and a wooden or metallic rolling pin, used for rolling doughs in the preparation of puri (poori), chapatti, papad, samosa, etc.

Bread Pakora

Bread Pakoda / Bread Pakkoda / Bread Bajji

Ingredients:

·        Gram flour (Kadalai maavu / besan): 1 cup

·        Bread slices: 8

·        Asafetida (Perungayam / hing): ¼ tsp

·        Baking powder: ¼ tsp

·        Thymol seeds (Omam/ajwain/ajowan/Trachyspermum copticum): ½ tsp

·        Potatoes: 2

·        Ginger: ½ inch piece

·        Garlic: 2 pods

·        Edible oil: 1 cup

·        Garam masala powder: ¼ tsp

·        Turmeric powder: ½ tsp

·        Mustard: ½ tsp

·        Onion: 1

·        Red chili powder: ½ tsp

·        Salt to taste

Method of preparation:

·        Grind the ginger and garlic together into a paste.

·        Chop the onion.

·        Mix the gram flour, thymol seeds (ajwain), asafetida, baking powder and salt in a bowl.

·        Add water gradually and mix well to obtain a smooth and thick batter.

·        Boil, peel and mash the potatoes.

·        Heat two tsp of oil in a frying pan.

·        Add mustard seeds.

·        When the mustard seeds start spluttering, add chopped onion and fry till the onions turn brown.

·        Add ginger-garlic paste and fry for a while.

·        Add turmeric powder, red chili powder and salt.

·        Mix and fry for a very short time.

·        Add the mashed potatoes and garam masala powder, mix and fry for a minute.

·        Remove this filling for bread pakora from flame and transfer it to a bowl.

·        Cut each bread slice diagonally, to get triangle pieces.

·        Make a sandwich by spreading the filling between two triangular bread pieces.

·        Repeat this for all bread pieces.

·        Heat oil in a deep frying pan.

·        Dip the above prepared sandwiches one after the other in the batter and put in hot oil.

·        Deep fry on medium heat.

·        Remove from oil and place them on a plate covered by a blotting paper (Paper to remove excessive oil).

Serve hot with tomato sauce, green chili chutney, or pickle.

Dal Fry

Ingredients:

• Split pigeon pea (Thuvaram paruppu/Arhar dal/Toor dal/Toovar Dal): 1 cup
• Onions (chopped): ¾ cup
• Edible oil: 3 tbsp
• Garlic (chopped): 1 tsp
• Turmeric Powder: ½ tsp
• Ginger (chopped): 1 tsp
• Green Chilies (chopped): 1 tsp
• Cumin Seeds: ½ tsp
• Tomatoes (chopped): 1 cup
• Chili Powder: 1 tsp
• Coriander Leaves (chopped): 3 tsp
• Salt to taste

Method of preparation:

·        Wash the dal and soak in three cups of water for about 30 minutes.

·        Pressure cook the dal in water as it is.

·        Heat oil in a frying pan.

·        Add ginger, garlic, onion, green chilies and cumin seeds.

·        Fry on a medium flame stirring occasionally for about four minutes.

·        Add tomatoes, chili powder, turmeric powder, and salt.

·        Fry again on a high flame for about three minutes.

·        After frying transfer the content into the cooked dal and stir.

·        Garnish with chopped coriander leaves and server hot.