Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits. It is considered to be a 'Miracle Pulse'. The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu. The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region. Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively. I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen. The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish. Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.
Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 11/2 - 2 Cups of Water for 1/2 a Cup of Horse Gram/Kollu.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.
Horse Gram should be overcooked for this Kollu Masiyal.
Drain the excess water from the cooked Kollu/Horse Gram. (Can use it while making Kollu Rasam or any other Rasam).
For Kollu/Horse Gram Masiyal :
Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until all the ingredients are dry and aromatic
Allow it to cool. Grind the spices into a fine powder and keep it aside.
Meanwhile, Heat Sesame Oil in a Pan.
Saute finely chopped Shallots and Garlic until onions turn translucent.
Add Tomatoes and saute until it turns soft & cooked.
Add dry roasted & ground Masala Powder and mix it well.
Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well.
Turn off the heat and allow it to cool.
Gently mash the ingredients with a potato masher/mathu.
Alternatively, can briefly grind the mixture into a coarse paste in a blender.
For Tempering :
Heat Sesame Oil in a pan.
Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
Pour this mixture into the Kollu/Horse Gram Masiyal.
Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.
NOTES :
Horse gram takes a longer time to cook.
Rinse the Lentils thoroughly to remove any debris or dust from the Horse grams.
Soak the Horse Gram overnight or at least for 6-8 hours.
Drain the water used to soak and rinse thoroughly.
Cook the Horse Gram in a pressure cooker or in a saucepan until it is well cooked.
Horse Gram should be overcooked for this Kollu Masiyal.
Do not add too much water used for cooking while mashing the Kollu Masiyal.
Can use the excess water and some cooked Horse Grams to prepare Kollu Rasam.
PARUPPU VADAI
Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'. It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
Vadais are most commonly made with a variety of lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice. It is commonly seasoned with Onions and Green Chillies. Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it. Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture. Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch. One best combination to go along with Rice & Sambar/Rasam/Curd.
Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM
Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.
HOW TO MAKE PARUPPU VADAI
INGREDIENTS :
Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying
METHOD :
Wash and Soak the Dhals for 2 Hours.
Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add few teaspoons of water, if needed.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Paruppu Vadai mix and flatten them with your hands.
Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain the Paruppu Vadai on paper towels.
Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
Paruppu Vadai goes well along with hot-hot Coffee or Tea.
NOTES :
Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
Adjust the amount of Spices to suit your preference.
Soak the Dhals just for two hours.
Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.
"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"
Let's Discover the Sweet History of Badusha
Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?
My Sweet Nostalgia: The Badusha Story
Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.
Looking for another sweet surprise? Try this simple and deliciousRava Ladoo RecipePerfect for Diwali Celebration!
Why You Should Try This Authentic Badusha Recipe for Festive Celebrations
Easy to Make: Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners.
Perfect for Any Occasion! I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.
Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.
A Family Favourite
Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!
Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.
Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!
Recipe Overview
Cuisine - Indian
Recipe Type - Sweet
Difficulty - Medium
Yields - 15–20 Nos.
Author - SM
Time Estimate
Preparation Time - 5–10 Minutes
Cooking Time - 30–45 Minutes
If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.
Enjoy Food and Wishing you all a Happy Diwali!!!
"Easy Step-by-Step Badusha Recipe: Master the Art of Perfect Flaky Indian Sweets"
Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
Add Flavourings: Stir in the cardamom powder and saffron.
Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.
Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.
Making the Dough
Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
Prepare the Flour: Sift the flour and make a well in the centre.
Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.
Note: Don’t over-knead; it could affect the flaky texture.
Shaping and Frying the Badusha
Divide Dough: Roll the dough into equal-sized balls.
Shape and Dent: Press each ball lightly, creating a small dent in the centre.
Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.
Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.
To make mini Badushas using the same recipe, follow these simple steps:
Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.
Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.
Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉
Notes & Tips for Perfect Badusha
Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.
Serving Suggestions
For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.
FAQs About Making Badusha
1) Can I use ghee instead of butter?
Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.
2) What if the sugar syrup becomes too thick?
Reheat with a little more water and lemon juice to bring it back to the right consistency.
Storage & Reheating Tips
Room Temperature: Stays fresh for up to a week in an airtight container.
Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.
Indulge in the Flaky Goodness of Homemade Badusha
With this easy Badusha recipe, you can bring the taste of authentic Indian sweets straight to your home. Perfect for Diwali or any festive occasion, these flaky delights offer a burst of traditional flavour in every bite. Whether you're a seasoned cook or just starting, this straightforward recipe makes it a breeze to create delicious homemade sweets. Pair them with other favourites like Ladoo or Mysore Pak for a festive spread that truly impresses.
Don't wait for a special occasion—make a batch today and share the joy of this timeless treat with friends and family. Remember to check out more Indian Drinks that can be served as Desserts on the blog, and subscribe for updates on the latest festive sweets. The more you explore, the sweeter your celebrations get!
If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.
Petai – Its Origin, Nativity, and Traditional Uses
Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.
*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!
Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.
When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.
Curiosity changed everything. I began to learn.
At restaurants, I would quietly note down flavours, then scour the
bustling Sunday markets for ingredients I barely knew how to pronounce.
Vendors patiently repeated the Malay names until I committed them to
memory, and back home, I’d jot them down before researching and
experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.
Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.
Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’
And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”
And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar(grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.
Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.
But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.
Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.
This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.
Ingredients
Vegetables
100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)
Sambal Paste
10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste
Seasoning
½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil
Method - Step-by-Step Cooking Instructions
Prepare the Vegetables
Petai (Stink Beans):
Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.
Why? Because that little sprout
can make the beans taste more bitter than they already do — and trust
me, petai has enough personality on its own without extra bitterness.
Okra (Ladies’ Fingers):
Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.
Kacang Botol (Winged Beans):
Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.
Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.
Cooking Method:
In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.
Recipe Notes & Pro Tips
Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.
Storage Instructions
Sambal Paste (Base):
Refrigerate in an airtight jar for up to 7 days.
Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
Best eaten fresh, while the veggies stay crunchy and green.
Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).
Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.
Q. Why does Okra turn slimy in sambal?
Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.
Q. Can I make this sambal vegetarian?
Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.
Q. Is Petai healthy?
Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.
Q. Can I use frozen petai or okra?
Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.
Related Recipes You May Love
If
you’ve made it this far, chances are you’re curious (or already
converted) to the bold, unforgettable taste of petai and its Malaysian
partners-in-crime. Here are a few recipes from my kitchen that pair
beautifully with today’s sambal:
Nasi Lemak with Ikan Bilis Sambal –
the national dish of Malaysia, rich coconut rice with fiery sambal and
crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.
From Street Food to Staple - My Cooking Adventure
From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal
has been a journey of taste, smell, and memory. What once felt
intimidating is now a household favourite — fiery sambal coating crunchy
okra, winged beans, and those unmistakable stink beans.
Whether
you’re a first-timer testing the waters or already a proud “Petai
Person,” this dish is a flavour-packed way to bring authentic Malaysian
food to your table — No overpriced food-court bill attached.
GHEE RICE WITH GREEN PEAS
Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee. This dish is very famous in Malabar Area in Kerala. The influence of this dish is quite Arabian. But this variant is indigenous to Malabar Cuisine. It is mostly served with Vegetarian or Non-vegetarian Curries. Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao. Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home. Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me. Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation. The best about this recipe is that it is a simple reminiscent of Biryani. I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
I usually cook Ghee Rice with Green Peas in a Rice Cooker. It can also be cooked in Pressure cooker. Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods. But cooking in a Sauce Pan is more flexible.
Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes
HOW TO COOK GHEE RICE WITH GREEN PEAS
INGREDIENTS :
Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves
METHOD :
Wash the Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
Add Onions and Green Chillies to the above and saute until onions turn translucent.
Add Ginger-Garlic paste and saute until they are aromatic.
Add Green Peas and stir well.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes in a very low flame.
Pour in the coconut milk, water, salt and mix well.
Allow it to boil.
Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
Allow it to cool for few minutes.
Add One tbspn of Ghee to the cooked rice and fluff it up.
Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
Can also add Raisins and fried onions, as garnish.
Adding Green Peas, Mint and Coriander Leaves are totally optional.
Adjust the number of green chillies to suit your spice preference.
Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
*Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.
IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES
Ikan Bakar is one of the most popular dishes in and around Malaysia, Singapore and Indonesia. Traditionally, marinated Sting Ray or Skate Fish is wrapped in a banana leaf and grilled over charcoal fire. Ikan Bakar literally means "burned fish" in Malay and Indonesian. This is one of the classic Indonesian dishes.
Ikan Bakar can often be found in most of the food courts and eateries all over Malaysia, Singapore and in Indonesia. It is a very simple dish, but what makes it special and unique is its marinade - the Chilli Paste and the way it is cooked. The smell of burnt banana leaves adds a smoky flavour to the fish, and the spiciness of the Sambal gets infused into the layers of the fish enhancing the overall taste of the dish. It is usually served with a tangy sauce made out of tamarind juice, light soy sauce, sugar, chopped onions and sliced chillies. The sour and spicy condiments complement so perfectly with the spicy fish adding an extra zing to it compared to eating Ikan Bakar as it is. Goes well with Aromatic Jasmine Rice.
If you can’t find stingray or skate, just use other flat fish like sole or flounder, or even dory fish fillet for this recipe. My son is not a big fan of fish. But when cooked in this style he loves it and even tries them when we dine out at Hawker Centers. This recipe reminds me of the Kerala Style of cooking fish wrapped in banana leaves 'MEEN POLLICHATHU'. But the main variation is the marinade.
Cuisine : Malay, Indonesian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 2-4
Author : SM
Preparation Time - 20 - 30 Minutes
Marination Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes
INGREDIENTS:
Sting Ray - 2 Pieces (100 Gms each)
Turmeric Powder - 1 Pinch (Optional)
Lime Juice - 1 Tbspn
Salt - To Taste
For Sambal :
Shallots -10-12 Nos.
Garlic - 2-3 Cloves
Ginger - A Small Piece
Bird's Eye Chillies (Chilli Padi) - 4 Nos.
Dry Red Chillies - 8-10 Nos.
Lemongrass (Serai) - 1 Stalk
Toasted Shrimp Paste (Belacan) - 1 Tbsp
Fish Sauce - 2 Tspn
Tamarind - 1 Lime Size
Palm Sugar (Gula Melaka ) - 2 Tbpsn
Salt - To Taste
Oil - 6 tbsp
Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
Add a dash of Sugar and Salt.
Can add few drops of Calamansi Juice, if preferred.
NOTES :
Can use any type of fish, but fleshy varieties suit well for this recipe.
Adjust the spice level to your preference.
Remove the seeds from the Dry Chillies, if you prefer a less spicy version.
Can substitute Banana Leaves with Aluminium Foil.
Traditional Ikan Bakar is cooked on a Charcoal Barbecue Grill. Can also grill them in an Oven or use Stove top Grill pan.
*How to Soften Banana Leaves :
Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such. so it's important to soften them before using them as wraps or while packing food items.
Before using the banana leaves in cooking, rinse them and then wipe it dry.
Wipe in the same direction as the lines on the leaf otherwise it may tear.
Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
Pass it over the flame of a gas stove or a hot electric burner.
This will slightly wither the leaf and make it easy to handle.
If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference.
Banana leaves self-seal when heat is applied to it.
You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
