CHAMBRAY with TIL KO ALU

Chambray is nothing but a simple rice dish ,which is very popular in sikkim ,cooked in ghee and with some spices. In short what we know as ghee rice is called chambray in sikkim.Thats what an event does to us bloggers,teach us new things.It also makes me explore into a variety of cuisines which i wouldnt have otherwise even bothered to check.Coming back to the dish ,Chambray is usually served with Til ko alu which is a potato dish made with roasted sesame seed paste.

I am sending this to this month's RCI - north east cuisine which is hosted by my dear friend bhags originally started by lakshmi of Veggie Cuisine .

(Recipes adapted from here and here ).

CHAMBRAY

INGREDIENTS

Rice - 1 cup

Cinnamon -1/2 inch

Bay leaves - 3-4
Ghee or oil -2 Tbsp(i used a combination of a tsp each of ghee and oil)

Turmeric powder -1 tsp
Black cumin seed - 1 tsp

water - 1 3/4 cup

Salt- 1 tsp

METHOD

First soak rice with bay-leaves and cinnamon for 20 min. Heat ghee/oil in a vessel, add all the ingredients, and put soaked rice, fry for 5 min till ghee separates. Pour water slowly,add salt , cover with lid and cook till rice is cooked.
Serve hot Chambray with Til ko alu.

TIL KO ALU

INGREDIENTS

Potato -2 medium size
Onion -1 sliced

turmeric pdr - 1 tsp
Green chili -4 sliced
Sesame seeds (Til) - 2-3 tsp
Salt to taste

METHOD

Place the potatoes on a microwave safe dish and cook it for 5-7 mins. Then run them under cold water for sometime and remove the peel.Cut it into small cubes ,salt them and keep aside.Dry roast the Til until they are slightly brown and grind it to make paste.
Heat oil in a pan and fry onion, add potato and Til paste, salt and turmeric powder, mix and simmer for 5 min.
Serve hot with Chambray.