Gossale Sukke (Sponge gourd with grated coconut)

Gossale Sukke (Sponge gourd with coconut)

A tasty side dish goes well rice

Serves: 2

Ingredients

For the coconut:

2 tablespoon grated coconut

4 cloves garlic, chopped and crushed

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

In a small bowl, mix grated coconut with red chilli powder, turmeric powder and crushed garlic. Keep aside.

Other ingredients

2 teaspoon oil (olive oil / sun flower oil)

½ teaspoon mustard seeds

½ teaspoon jeera (cumin) seeds

1 sponge gourd (gossale in Konkani), wash and peel outer nerves with a peeler and then cut into ¼ - inch cubes or ¾ - inch thin slices

Grated coconut mix

½ teaspoon salt (or to taste)

Method

Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera and fry on a low heat for 1 minute till fragrant.

Add sponge gourd slices (or cubes), grated coconut mix and salt to taste. No need to add water. Cover with a tight lid and cook on a low for 8 – 10 minutes until done / well cooked, Serve with rice.

MYY Chicken Rice (Miri, Sarawak, East Malaysia)

MYY Chicken Rice, Miri, Sarawak, East Malaysia

MYY Chicken rice is very popular in Miri. Rice serve with steamed or roasted chicken. Basically rice is cooked with chicken stock. I guess chicken stock is the secret of this rice combo meal.

Chicken Curry

Chicken Curry

A delicious chicken curry goes well with rotis / rice / pulao / breads …

Serves: 3 – 4

Ingredients

For the chicken:

1 kg chicken

½ teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon salt.

Method

Wash and clean chicken pieces in tap water for 3 – 4 times until the water is clean and without any dirt. Drain out water completely.

Marinate cleaned chicken pieces with salt, turmeric powder and red chilli powder. Cover with a lid and keep aside for half an hour.

Ingredients

2 tablespoon oil (olive oil / sun flower oil)

4 onions, thinly sliced

2 tablespoon ginger garlic paste

2 tomatoes or 10 cherry tomatoes, chopped

1 teaspoon red chilli powder

½ teaspoon turmeric powder

2 teaspoon coriander powder

Marinated chicken pieces (drain out water)

2 cups (400 ml) water

¾ teaspoon pepper powder

¾ to 1 teaspoon salt

¾ teaspoon garam masala powder or a mix of ¼ teaspoon clove powder, ¼ teaspoon nut meg powder, ¼ teaspoon cinnamon powder and 2 pinches cardamom powder

½ cup (100 ml) or handful of chopped coriander leaves (wash well)

Method

Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoons of water (spice paste).

In a deep kadai / pan, heat oil on a medium heat. Add thinly sliced onions and fry till golden brown.

Add ginger - garlic  paste and mix well. Stir for 2 – 3 minutes until the raw smell disappears.

 Add  chopped tomatoes and mix well until it well blended with onions and ginger – garlic paste. It will take 5 – 8 minutes to get this consistency.

Add diluted  spice paste and mix well for 2 – 3 minutes till it combined with other ingredients and water dries up.

 

Add marinated chicken pieces and  stir well for 5 minutes.

 Now add 2 cups of  water (For thick gravy  add water 1/2 – inch  level above chicken pieces. For thin gravy 2 cups (400 ml).

Add salt to taste, pepper powder, garam masala powder and chopped coriander leaves.. Mix all the ingredients well.

Cover with a tight lid and cook on a medium heat for 35 – 45 minutes until done and soft / gravy thickens. Serve chicken curry after 1 – 2 hours. Then it will absorb all the flavours. Serve with rice /phulkas ....