3-4 medium Potatoes washed, peeled and cut in half
2 Large Onions thinly sliced
2-3 Green Chillies slit
2-3 Bay leaves
2×1 inch Cinnamon
5-6 Cloves roughly pounded in pestle n mortar
5-6 Green Cardamom roughly pounded in pestle n mortar
1 tsp Ghee
1 tsp Sugar
Salt as per taste
3 tbsp Mustard Oil/ Veg oil
Firstly add onion, ginger, garlic, yogurt in a mixer grinder and grind to a paste.
In a large bowl add the chicken and all the ingredients mentioned under marination along with the onion-ginger-garlic paste.
Mix it really well with hands and cover and keep it aside for at least 30 minutes.
Heat 2 tbsp of oil in a large thick bottomed pan/ Kadhai on medium high heat.
When the oil is hot toss in the potatoes along with some salt and fry till the potatoes are golden brown. Remove with a slotted spoon and keep it aside.
Add the rest of the oil in the same pan and heat it on medium high heat. Temper it bay leaves, cinnamon, cloves and cardamoms and saute until the oil is infused with the flavoursof the spices.
Add in the sugar and heat it slightly until it caramelises a bit.
Now add the sliced onions and saute on medium high heat until it is soft and golden brown in colour.
Now add in the marinated chicken along with the marinade and cook on medium high heat stirring continuously for 9-10 minutes or until the meat is no longer raw.
Now add in the fried potatoes along with some salt and mix it well with the chicken. Cover and cook for another 10 minutes stirring frequently so that it does not stick to the pan.
When the chicken looks dried up and you see oil seeping through the sides, add 2-3 green chillies and 2 1/2 cups of hot water(you can adjust the amount of water as per your liking, add more water if you like the jhol more thin) to the chicken and and potatoes.
When the chicken curry starts boiling, check the seasoning add salt or sugar if required.
Cover and cook on low to medium heat until the chicken and the potatoes are cooked through.
FInally add 1 tsp ghee to the curry and give it a good mix. Boil for another 2 minutes and take it off the heat.
Sieve together flour, cocoa powder, baking powder and baking soda few times. Grease and line a microwavable bowl, approximately 9 x 9 inches in size.
Cream together butter, salt and sugar until the mixture is fluffy. Add the condensed milk and vanilla extract, and mix well. Now slowly fold in the flour mix into the batter while alternating with the 1 cup of buttermilk. Mix well when finished
Bake the mixture on high (100% power) for exactly 6 minutes. Let the cake rest in the microwave oven for a few minutes, and let it cool for 10 minutes before trying to unmould it.
This can also be baked in the OTG at 180°C for 30 minutes
1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons
2 Tbsp light soy sauce
2 Tbsp vegetable oil, plus 1 extra teaspoon
1 onion, sliced
1 long red chilli, finely chopped
3 garlic cloves, finely chopped
½ tsp shrimp paste (I used fish sauce)
4 cups cooked rice
1 chicken stock cube (optional)
4 crispy fried eggs
¼ cup fried shallots
In a small bowl, combine the shrimps and 1 teaspoon of the kecap manis.
Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.
Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the shrimps into the centre of the wok. Spread the shrimps out and allow it to cook on one side. Then stir-fry for another 1 minutes or until the shrimps are just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.
Top the rice with a crispy egg and sprinkle over the fried shallots.