Sebutan KAPITAN itu sebenarnya gelaran diberi oleh penjajah Portugis kepada ketua suku kaum orang Cina seperti di Pulau Pinang, Melaka atau Singapura. Suku kaum Cina yang terkenal ialah Hokkien, Hakka, Foo chow dan Teochews. Di Pulau Pinang majority suku kaum adalah Hokkien. Bahasa Hokkien adalah bahasa perdagagan orang Cina di Malaysia. Banyak juga terdapat sebutan bahasa Melayu dalam bahasa Hokkien ini. Sejarah Peranakan Baba-Nyonya ini pula bermula dari kurun ke-15 lagi. Bahasa dan adat Melayu adalah pegangan mereka ini sama seperti Peranakan India Islam yang digelar,”Jawi Pekan”, Peranakan India beragama Hindu digelar “chitty” dan juga Peranakan Eurosian yang beragama kristian digelar, “Kristang”. Perkataan, “Baba” dari perkataan Persia dan “Nyonyas” dari perkataan Jawa. Masakan Baba-Nyonya menggunakan bahan-bahan campuran Cina-Melayu tetapi rasanya Melayu Nusantara. Suku kaum Baba-Nyonya ini ramai di Pulau Pinang, Melaka dan Singapura. Resepi Masakan terkenal seperti, “Laksa Asam”, “Laksa Santan”, “otak-otak”, “kueh lapis”, “ayam masak kapitan”, “ayam masak buah keluak”, seperti ini semua adalah antara resepi hebat dari Baba-Nyonya yang terkenal di dunia. OK setakat ini penerangan yang mamak haji tahu sebelum kita lihat resepinya:
1 Kg. ketulan ayam (3 keping peha ayam penuh)
1 sudu besar (tbsp) serbuk kunyit
200ml santan pekat
5-6 sudu besar minyak masak
2 helai daun limau purut yg dibuang urat tengah
1 biji limau nipis diperah jus
(+ -) Garam secukup rasa
Penyediaan Pes Tumisan / Dikisar
3 tangkai Cili merah yang agak panjang dan dibuang biji
100 gm Suji’s Chili Asli
8-10 biji bawang merah kecil
1 bawang merah labu sederhana besar
5 ulas bawang putih
5 biji buah keras
3 btg serai
4 kpg lengkuas (1 - 2 cm)
2 kpg halia (1 - 2 cm)
2 kpg kunyit hidup (1 - 2 cm)
2 sudu besar (tbsp) belacan bakar
1 sudu besar (tbsp) puri tomato/ sos tomato
1 sudu besar gula (kalau nak pedas kurangkan)
Kisar semua bahan-bahan tumis halus dan jadikan pes.
Panaskan kuali, masukkan minyak masak dan tumis pes sehingga pecah minyak. Masukan ayam dalam tumisan goreng 5-6 minit sehingga kulit ayam garing sedikit.
Masukkan santan (kalau nak kuah lebih tambahkan air tapi ingat ayam juga keluarkan airnya maka awas jangan sampai kuah anda terlau cair), masuk daun limau purut dan kecilkan api dapur. Biarkan dalam keadaan reneh sehingga daging ayam masak – masa kurang 30 minit.
Masukkan gula dan garam dan jus limau secukup rasa.
Hidangkan dengan taburkan bawang goreng di atas hidangan.
Hidangan di Pulau Pinang disediakan dengan telur rebus ayam sekali, anda boleh masukkan telur ayam semasa tumis pes.
Dihidangkan dengan Piring Nyonya dengan hiasan daun pudina.
Yield / Portion: 4 servings
Cooking Time: 45 minutes
100 gm dried apricots, diced
2 tablespoon curry powder
1 tablespoon chili powder
2 tablespoon Suji Pure Chili Paste
50 ml rice wine vinegar
1 tablespoon Dijon mustard
4 lamb shanks (12 to 16 ounces each - bones cracked) 4 tablespoons olive oil
2 carrots, peeled (cut into 1-inch chunks)
2 stalks celery, peeled (cut into 1-inch chunks)
2 nos Fresh plums (cut into 1-inch chunks)
1 Spanish onion, peeled (cut into 1-inch chunks)
1 red, green or yellow pepper, cored, seeded and diced (cut into 1-inch chunks)
8 large cloves garlic, peeled and chopped finely
4 nos Potatoes (boiled and mashed with added seasoning)
1 sprig fresh thyme
2 bay leaves
½ teaspoon black peppercorns
1 Sprig Fresh Rosemary (garnishing)
200 ml Cooking Cream
(+ -) Salt and White Pepper to taste
In a blender, combine curry powder, chili powder, Suji’s chili paste, vinegar, mustard and 1 cup water. Puree until smooth, about 3 minutes. Place lamb shanks in a glass or other nonreactive dish. Turn to coat lamb well. Cover and refrigerate overnight or couple of hours and turning meat occasionally.
Preheat oven to 170 degrees. Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons olive oil. Remove lamb from marinade, reserving liquid. Brown lamb, turning often to prevent burning. Transfer to a platter. Add remaining 2 tablespoons oil to pan. Add apricot, plums, carrots, celery, onion, bell pepper and garlic. Saute over medium heat until softened but not browned, about 10 minutes.
Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade. Add water to come up almost to top of pan. Lay a sheet of parchment paper over pan, and carefully transfer to oven. Braise until meat is so tender it almost falls off bone, 1 to 2 hours.
Remove pan from oven. Using a slotted spoon, transfer lamb to a baking sheet. Brush with remaining marinade. Raise oven temperature to 180 degrees, and return lamb to oven to crisp. Strain cooking liquid into saute pan, discarding vegetables. Cook over high heat, reducing it by four-fifths.
To serve, spoon a cup of cooked mashed potato onto each of four serving plates. Lay braised lamb shank on top, and spoon some cooking liquid around and over with the sauce. Garnish each plate with a sprig of thyme or rosemary. Ready to serve.
Chettinad cuisine is one of the spiciest and most aromatic cuisines in India. It is renowned for the use of fresh ground herbs and spices. Chicken Varuval is one of the most popular Chettinad cuisines. The combination of fennel seeds, mustard seeds, cumin seeds, dry chili and coriander seeds create the unique aroma & flavor to this dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: 4 portions
500 gm Chicken (cut into small pieces)
1/2 tsp Turmeric Powder
1 tbsp Yogurt
1 tbsp Lime Juice
3 tbsp Chili Powder
1 tsp Cumin Powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tbsp coriander Powder
1 tbp Fennel Seeds
1 tbsp Ginger - Garlic Paste
Salt as required
1 sprig Curry Leaves
4 pcs Dry Red Chilies
1 tsp Black Pepper (crushed coarsely)
1 1/2 tbsp Ginger - Garlic Paste
2 tbsp SUJI’s Chili Paste
1/2 Onion (slice)
Marinate the chicken pieces with turmeric powder, yogurt, lime juice, chili powder, cumin powder, coriander powder, ginger-garlic paste, salt for 1/2 an hour
Take a pan and heat oil
Put fennel seeds and cumin seeds into the oil
Put the chopped onions and fry it until soft
Add ginger - garlic paste, tomato and fry till it becomes soft and pulpy. Add in SUJI’s Chili paste or Chili Boh and fry to perfection
Allow oil to come out from it
Mix the marinated chicken to this with 1cup of water and cook until the chicken well cooked
Take another pan and heat some oil
Put red chilies, pepper, curry leaves, sliced onion to the oil and mix it well
**Garnish with fresh parsley and served hot with white or pilaff rice
A spicy Chinese dish made with chili paste and topped with toasted sesame seeds
Prep Time: 30 minutes
Cook Time: 20 minutes
Serving Size: 3 to 4 plates (serves 3 to 4 pax)
3 whole boneless chicken breasts
For the Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
For the Sauce
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoon dark soy sauce
2 tablespoon sesame oil
1 tablespoon Suji’s A1 chili paste (or more if desired)
1 clove garlic (minced)
2 tablespoons toasted sesame seeds (see recipe directions for a link to how to toast)
3 1/2 to 4 cups peanut oil for deep-frying
200 gm Brocolli (cut into florets and blanched in hot water about 1-2 minutes)
Serves together the Sticky Sesame Chicken with Garlic and Broccolli.
Toast the sesame seeds and set aside
Cut the chicken into 1-inch cubes. Mix the marinade ingredients together and marinate the chicken for 20 minutes
To prepare the sauce: mix all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken
Just before you are finished deep-frying, bring the sauce back up to a boil
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice
Cauliflower pakora / Gobi pakora is a delicious and crispy fritter where batter coated blanched cauliflower/ gobi is fried in oil. This pakoda/ pakora/ pakodi is such an easy and handy snack recipe to satisfy that small evening hunger with the few basic ingredients that can be easily pulled out of the pantry. The important thing about this recipe is the fritters are naturally colored and we have not added any food color making it safe for health. Everyone prepares pakoda in various styles meaning the batter has different content, but this particular recipe is in style which is always relished by family gathering.
200 gm Couliflower (cut into small florets)
50 gm Suji’s Chili Paste
100 gm Wheat Flour
50 gm Besan Flour (Chick pea flour)
50 gm Rice Flour
30 gm Corn Flour
50 ml Water – to make batter
1 tspn Ginger garlic paste
1 tspn Red Chilli Powder
½ tspn Tumeric Powder
½ tspn Garam Masala Powder
(+ -) Salt and pepper to taste
(+ -) Cooking oil (for frying)
(+ -) Curry leaves (fry and ganishing)
Take a small sized cauliflower and cut individual floret and keep it aside. Heat water in a pot/ vessel with little salt. To the boiling water add the cauliflower florets and blanch them. (Blanching should take only for 1 minute or 2, too much time will cook the cauliflower fully and it will break when added to the batter) Drain the water using a strainer and keep the blanched cauliflower aside.
In a wide bowl add besan flour, cornflour, rice flour, ginger garlic paste, Suji’s chili paste, red chilli powder, tumeric powder, garam masala powder and salt. Mix well.
Now add water gradually to form a semi thick flowing batter. (used around ¼ cup+ 50 ml for the batter) Taste the batter before adding blanched florets to check for spiciness and salt.
Heat oil in a frying pan. Now add the blanched cauliflower in the batter. Mix well gently. Now drop individual batter coated cauliflower florets in oil one by one in the preheated hot oil.(Every make sure to dip/ coat florets well in the batter before dropping it in oil)
Fry them in medium to high flame until desired color is achieved with cooked interior. When done remove the cauliflower using a slotted spoon and transfer it to a plate with paper towel. Now after removing cauliflower from oil, in the oil fry some curry leaves for garnish and serve them along with hot gobi pakora with tea/ coffee!
Salah satu menu paling simple, paling mudah ialah cekodok. Ada pelbagai cara dan resipi untuk bikin cekodok. Dan che mat sendiri tiada resipi khusus, yang mana aku buat dan menjadi, itulah resipinya. Biasanya cekodok atau jemput2 atau cucur, anda boleh adun cair atau pekat. Kalau nak cucur yang lembut, buat adunannya lembut, kalau suka pejal sikit, bancuhan biar pekat sedikit. Telur dan serbuk penaik antara bahan yang memainkan peranan penting untuk mendapat cucur yang lembut. Ada juga yang bancuh dengan air panas.
Dalam cucur ini, che mat masukkan juga 1 genggam ikan bilis. Anda boleh ganti dengan udang hidup, kalau dapat udang bersaiz kecil. Kalau udang anda guna besar, kerat2 biar kecil. Ada yang komen di FB, cucur macam ni sedap kalau dimakan dengan kuah kacang, tapi che mat makan sama sambal tumis sotong, ehemm, sedap you!
2 cawan tepung gandum
1 camca besar tepung beras
3 cawan air
1 biji telur, dipukul sedikit
1/2 camca teh baking powder
2 biji bawang besar, saiz sederhana, hiris
1 biji cili merah, hiris
1 biji cili hijau, hiris
1 pokok daun sup, hiris
1 genggam ikan bilis, dibersihkan dan rendam sekejap, toskan
Garam secukup rasa
Minyak untuk goreng terendam
Sos atau sambal tumis untuk dimakan bersama cucur
Dalam satu bekas, masukkan bawang, daun sup, cili merah, cili hijau dan ikan bilis. Tambah garam secukup rasa (anggaran 1 camca teh) dan baking powder. Gaul rata2. Masukkan telur, gaul lagi dan tambah tepung gandum dan tepung beras. Kacau rata.
Tuang air sedikit demi sedikit sambil dikacau hingga rata dan air habis. Rehatkan sekejap. Panaskan minyak untuk goreng terendam. Kacau adunan tadi, sudukan 1 camca besar penuh dan tuangkan ditepi kuali (tuang biar sebahagiannya jatuh dalam minyak panas. Buat beberapa cucur bawang untuk sekali goreng dan setiap satu kaedahnya sama, dituang tepi kuali.
Perlahan2, jatuhkan cucur ke dalam minyak panas dan goreng hingga kuning keemasan pada setiap bahagian. Angkat dan toskan, susun secara sendeng pada dulang yang dialas kitchen paper towel. Buat hingga siap dan boleh hidangkan bersama sambal tumis atau sos pilihan anda.
Chicken Varuval Malaysian style uses a marinate that include meat curry powder. Most of the authentic variant are without this item. This Malaysian curry powder improves the overall flavor with its mix complex of herbs and spices. Apart from this, other ingredients like turmeric powder, salt, ginger, and garlic paste (or minced) are quite similar to the original version.
I have seen some people do not marinate the chicken. The raw chicken chunks are added directly to the herbs and spices in the pan. While this is an easy way to prepare Chicken Varuval, marination will improve the flavor of the chicken. You can use breast meat or bone-in chunks. Bone-in chicken tastes better as the bone improves the flavor during cooking.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: 4 portions
1 kg Chicken – skin, fats removed and cut into bite size pieces
100 gm SUJI’s Chili Paste / Boh
2 sprig curry leaves
3 nos shallots – sliced thinly
3 nos cloves garlic - chopped
2 tbsp chili powder
3 nos cardamom pot
2 nos cinnamon sticks
1 tsp ground black pepper
(+ -) Salt to taste
Marinate Masala Spice
1 tbsp grated ginger
2 nos clove garlic – finely chopped
1 tsp turmeric powder
1 tbsp meat curry powder
½ tsp coriander powder
1 tsp cumin powder
½ tsp pepper
1 tsp salt
Clean the chicken and pat it dry. Combined marinate ingredients and add it to the chicken. Mix really well and set it in the fridge to marinate for at least 4 hours or overnight.
Heat up some oil over medium heat, fried the chicken until golden brown. Remove from oil and set it aside.
Remove most of the oil from the frying pan; leave about 2 tbsp of oil. Add the shallots and garlic. Stir fry until fragrant and lightly brown. Add in the curry leaves, dried chilies, cardamom pot and cinnamon stick. Continue to stir fry until fragrant.
Add in the chili powder and SUJI’s Chili Paste and toast it well in the oil for a few seconds. Add salt and finally add in the chicken. Continue to turn and toss until chicken coated with all the aromatic. If it is too dry, add in 1 or 2 tbsp of water. Finally add in the black pepper. Mix well.
Dish out and serve with white rice or pilaff rice.
Mee Goreng Mamak is an extremely popular hawker centre comfort food in Singapore and Malaysia. outdoor food centre that served a gamut of dishes, ranging from Mee Goreng Mamak to Hainanese Chicken Rice to Satay. You name it, they had it! The word mamak is a colloquial term for the Tamil Muslim stall owners which is derived from the Tamil term for uncle, “mama”. Of course in Asian cultures, as kids, we are encouraged
Whatever’s at hand, whether it’s meat, seafood or vegetables. What distinguishes it from Chinese and Malay noodles besides the spices used, is the addition of potatoes and tomato ketchup that results in a slightly heavier and tangier dish. A small amount of curry powder is also sometimes used although I usually don’t bother. Flexibility in terms of the “filling” used is a huge plus when you’re making any kind of noodle dish. What I mean is, use whatever vegetables or meat you have at hand and usually a handful per diner is a perfect gauge of how much you need.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 3-4 portions
1 kg Chicken – skin, fats removed and cut into bite size pieces
400 gm fresh yellow noodles
100 gm beansprouts
1 nos small onion, chopped
2 nos cloves garlic, chopped
1 tbsp SUJI’s chilli paste
1 nos red chilli, sliced
200 gm minced beef/shredded chicken/prawns
20 gm Chinese fishcakes (optional)
20 gm handfuls of tofu, cubed
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp tomato ketchup
2 nos eggs, lightly beaten
2 tbsp vegetable oil
1 nos kasturi lime
2 slices cucumber
1 slice Tomato
2 tbspn Cooking oil
Method of Preparation
Mix the soy sauces and ketchup and set aside.
Heat the oil in a large wok and sauté the onions and garlic on medium heat until fragrant, about a minute.
Add whatever meat you're using and cook, only a minute if it's seafood, otherwise, for about 5 minutes.
Add the bean sprouts and chilli paste and stir to mix.
Push everything to one side, add the eggs and let set for about 30 seconds.
Add everything else apart from the herbs and lime and mix thoroughly and cook for a couple of minutes until the noodles are done.
Turn the heat off and add the lime juice and herbs and stir.
Serve with the cucumbers topped with a squeeze of tomato ketchup.
This Garlic Soy Chicken proves how a simple Asian inspired glaze can turn simple boring chicken thighs into delicious, super flavorful, tender chicken thighs that will be the star of your dinner.
Preperation Time: 10 minutes
Cooking Time: 30 minutes
Cooking Time: 2 portions
450 gm Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)
1 tsp Sesame Oil (toasted)
1/4 tsp White Pepper (finely ground)
1 tsp Ginger Juice
2 tbsp Peanut Oil or Vegetable oil (divided)
5-6 Garlic cloves (minced)
1 tbsp Ginger, grated
1 tsp Red Chilli Flakes
1/2 cup Red Onion , chopped
(+ - ) A handful Snow Peas (trimmed)
1/2 nos Red Bell Pepper (cut into thin strips)
For the sauce
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
1 tbsp SUJI’s Chili Paste
2 tsp Dark Soy Sauce
2 tsp Chinese Rice Wine
1/2 tbsp Brown Sugar
1 tsp Cornflour
In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. In a small bowl, stir together rice vinegar, Suji’s chili paste, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.
When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
Turn heat off, and transfer to a serving plate. Serve hot with steamed rice.
Duck is without doubt my favourite meat and one of the most versatile, it is expensive but well worth it if prepared right. This recipe uses Suji’s pure chili paste marinated with mix spice duck breast with sweet butternut squash, quill egg and morrels mushrooms.
Yield/Portion: 2 servings
Cooking Time: 40 minutes
2 Gressingham duck breasts
100 gm Suji’s pure chili paste
20 gm garam masala powder
1 small butternut squash, peeled and diced, trimmings reserved
2-3 shallots, roughly chopped
4 cloves garlic, crushed
2 sprigs of thyme
1 litre chicken stock
200 gm butternut squash pumpkin
4 pcs thyme fresh
1 bay leaf
4 pcs quill eggs
4 pcs cherry tomatoes
10 gm morrels wild mushroom
20 ml balsamic reduction jus
10 gm Alfafa sprouts and Chervil (garnishing)
1 tablespoon olive oil
For the butternut squash puree, place the diced squash in a pan with 400ml of the stock and simmer for 15-20 minutes until the squash is easily pierced with a knife, lift the squash out of the stock using a slotted spoon and into a blender. Blitz to a smooth puree, you may need to add a touch of the stock to help to break down the squash, pass through a sieve into a clean pan, keep warm.
For the duck, preheat the oven to 180 C and season the breasts with Suji’s Chili paste with garam masala spices, salt and pepper, lay skin side down in an ovenproof frying pan and set over a moderate heat, as the fat begins to render increase the heat until the skin begins to brown. Turn the duck onto the flesh side and seal for 30 seconds, place the duck back onto it's skin and place in the oven for 12 minutes for smoking the duck for well done. Rest for 10 minutes once the duck is cooked.
To assemble, place the puree onto the plate and stripe to a V-shape, then place the sliced smoked duck breast about 4-5 slices on top the puree. Add on the half sliced boiled quill egg on top and add the sauteed wild morrells mushroom and cherry tomatoes on side, garnish with alfafa sprout and chervil.
Add the balsamic reduction jus (Sauce) surround the plate and serve immedietly.
Preparation Time: 15 mins
Cooking Time: 2 Hour
Serves: 8 pax
120 ml Cooking Oil
2 nos Red Onion - sliced thinly
2 nos Green Chilli
4 nos Tomatoes (cut into medium Cube size)
4 tblspn Ginger Garlic Paste - (Ginger and Garlic blend together with oil) 200 gm
2 tblspn SUJI’s Chili Paste
1 tblspn Chilli Powder
1 tsp Turmeric Powder
3 tblspn Coriander Powder
3 tblspn Garam Masala Powder
500 grams Mutton
230 gm Toor Dal / Tuvaram paruppu
1 large Potato - peeled and cubed
1 large Carrot - chopped or cubed
100 ml Tamarind juice – (or you can use mango fruit for sweet and sour taste)
10 nos Shallots / Sambar Onion – sliced thinly
(+ -) Fresh mint Leaves (garnishing)
(+ -) Coriander Leaves / Cilantro- a handful chopped
(+ -) Water as needed
(+ -) Salt and Pepper to taste
Heat 1/4 cup of oil in a large pot. Add in onions, green chilli and salt. Mix for couple of min.
Now add in tomatoes, ginger garlic paste, Suji’s chili paste, spice powder and mix for 10 min till it turns mushy.
Add in the mutton pieces and mix for 5 min till it gets coated in the masala.
Pour in water so the mutton gets cooked. Add 1.5 liter of it. Bring it to boil. Simmer the pan and cook for a hour.
Now the mutton is half cooked. Add in toor dal and the vegetables. Add more water if needed and add the tamarind juice. Adjust the salt level.
Cover the pan and cook for 45 mins to 1 hour to till mutton falls off the bone.
Now make the seasoning. Heat 60 gm oil and fry shallots till golden. Pour this over the curry and mix well.
Add in lots of coriander leaves and mix well. Serve this with briyani or ghee rice.
You can make this in pressure cooker. Do the entire thing in the pressure cooker
Follow the same steps mentioned above till adding mutton pieces. Add little water and cover the pressure cooker pan. Cook this for 10 to 12 whistle, simmer the pan for 10 min. Turn off the heat and let the steam go all by itself.
Now open the pressure cooker. Add some more water if needed and add in dal and vegetables. Cover the pan again and cook for 2 whistle. Let the pressure go all by itself. Open the pressure cooker.
Make seasoning by heating oil and frying shallots. Pour this over the curry. Add coriander and mix well.
Prepared by: Chef Shanmugam Rajoo (SKY Culinary Solution)