Maldivian evening.🌇 Weekend mode ON.😎💃. Me sprawled over the bed with my culinary calendar 👩🏼🍳 📅 with pen ✒ in hand and my miyan ji ironing 👔 his clothes discussing the menu for the week.
We👫have days fixed for our chicken 🍗🐔 days and veggie🍅🌽🌶🍆🍈 days… But theres always one day 😔for which neither of us could come up with something 🤔and then we start naming stuff we havent had in a lonnnng time.😫🙄 So, here we were… Stuck on a particular non meat day when i came up with, “Anday Aloo ka Salan bana loun?” To which he said, “Woh kya hota hai? Kutt ka salan tu nahin keh rahee? ”
And now i was like “Woooooh kya hota hai?”🙊 He explained that it was a typical banglori dish that has a salan and in it full boiled eggs, cutcin half are floating on top. I said okay i will make this and in my mind i thought whether its anaday aloo ka salan or kuttt ka salan, a salan has to be made and anday🥚miyan are supposed to float over it, whats in a name 😜😉.
Atleast the menu will be done. (Ye cheeezzz moment for me) 🙌
As if he read my mind like he alwaaays does and said, 🗣 “Yaar, it has a very typical and a specific kind of a banglori taste🤤 and since you have never ever tasted you wont be able to make it the way it is supposed to be done. Tum se nahin ho paega. So why bother, lets decide on the one you suggested.”
As a reflex my eyebrow raised on its own. What my ears👂heard was all the above thing but what my female brain registered was only ….”Tum se nahin ho paega”…. and every thing around it muffled.🤐😵
And my sentimental heart ♥ took it like a 🎥Kuch Kuch Hota Hai scene: “Tum nahin samjhogee hala, kuch kuch hota hai.
And the emotional wife😍 in me was like Oh My God!😱😱 My husband is homesick. Lets cook this up! 👩🍳
So, the day came. Sleeves rolled up and with Mission Impossible Music in my mind 🎶 google’s services were taken, 🤓social media searched 🔍thoroughly and finally 2 to 3 recipes were combined to prepare this.
Presenting KUTT KA SALAN with a side line of kurkuri chatpatti bhindi.
I could have made a simple anday aloo ka salan rather than going through the entire search session but kya haina k… Tum nahin samjhogey 😇😍
~KUTT KA SALAN~
Tomatoes cut into slices. 500 to 750 grams.
1/2tspn bhunnna kutta zeera
1/2tspn bhunna kutta dhaniya.
1/4tspn methi dana
1 n 1/2 tspn ginger garlic paste
1onion medium sized, sliced.
1/2 tspn red chilli powder
(adjust according to ur spice level)
Salt moti pinch
(Adjust according to taste)
1/4 tspn haldi powder
1tbspn besan, bhunna hua.
1tspn seasme seeds (til) bhunni kutti
1 tbspn lemon juice
4 eggs, boiled and cut in half.
Chicken stock 1 cup or chicken cube 1
Tomato paste 1 tbspn.
Oil 2 tbspn.
Oil 2 tbspn
Crushed red chilli 1 tspn or button red chillies 4
2 to 3 curry patta.
1 tspn zeera
1/2 tspn rai dana
1/4 tspn methi dana
*In a pan put tomatoes, zeera, methi daana, and one crushed clove of garlic. Add half cup water. Bring it to a boil and let it cook on slow heat till tomatoes are tender.
Put it in a blender and blend.Tomato 🍅 puree ready.
*Now in a pan put oil aand fry onion till get a nice golden brown color.Add ginger garlic paste. Bhoonofy for a minute or two. Now add the prepared tomato puree, chilli powder and haldi.
If you are using a chicken cube, crush it and add here.
*On the other hand mix the roasted besan and seasme seeds and add in water to make a paste. Make sure the besan is properly dissolved and ghutlis are not there.
Add this to the pan. Cook for a minute on high flame while stirring now add in the chicken stock.
(use either the cube OR the stock not both…warna🙆)
*Add one heaped tablespoon tomato paste
Bring it to a boil. Let it simmer for 10 to 15 minutes.
Add lemon juice.
The salan is ready put the boiled eggs on it to float.
*for the baghar put oil in a pan. In hot oil put the red chillies, kurry patta, zeera, rai dana and methi daana. As soon as you see the red chillies changing color remove it from the stove.
What we are looking for is light brown color of the red chillies and spluttering of all the seeds. As soon as that is heard open the lid of the salan pan and swiftly put the baghaar in and seal the lid. Do not open the lid for next 10 to 15 minutes. We want the aroma of the baghar to be infused in the salan.
Serve with boiled rice or chapatti.
Remember in prayers.
JazakAllah O Khair. 😊