Khaoswey

Making Khaoswey – a Burmese noodle curry dish has been on my mind for the longest time. So this weekend I took it upon me to make it. The weather played the perfect role and Khaoswey it was for lunch on a rainy Saturday afternoon. Its pretty easy rustling up this dish , just needs a bit of preparation. The addition of an array of condiments like fried garlic, fried onions and crushed peanuts adds a lovely texture to the dish. I made a chicken version but a veg version tastes just as great. This one is a must try dish for everyone!

 

khao 3

 

 

khao2

 

 

khao1

 

 

Khaoswey
Author: 
Recipe type: Mains
Cuisine: Burmese
 
Coconut milk based curry topped with noodles and condiments
Ingredients
  • For the curry:
  • Onion - 1 small
  • Ginger - 1" piece
  • Garlic - few cloves
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Dried red chillies - 2 or as per taste
  • Boneless chicken - 200 gms - cut into small bite size pieces
  • Gram flour - 1 tbsp
  • Coconut milk - 1 cup
  • Turmeric powder - 1tsp
  • Salt - to taste
  • Sugar - 1tsp
  • Refined oil - 1 tsp
  • Condiments:
  • Boiled Noodles
  • Fried onions
  • Fried Garlic bits
  • Crushed roasted peanuts
  • Some Boiled eggs
  • Chopped coriander
  • Chopped spring onions
  • Chopped fresh chilies
  • Few lime wedges
Instructions
  1. To make the curry:
  2. First make a paste with onion,ginger,garlic,cumin,coriander and dried chilies,
  3. In a pot, heat the oil.
  4. Add the paste mix. Fry for 2 mins
  5. Add the gramflour. Fry till fragrant.
  6. Now add the pieces of chicken, turmeric powder, salt and sugar.
  7. Once the chicken is browned, add half a cup of warm water.
  8. Cover and cook for 2 mins.
  9. Now add the coconut milk and let it simmer on low heat for about 2-3 mins.
  10. Remove from heat and keep side.
  11. To assemble the bowls
  12. In a bowl, put some boiled noodles and ladle the hot curry over it.
  13. Garnish with the condiments of your choice,a good squeeze of lime.
  14. Serve hot.
 

Butter Chicken

When I moved to the City Of Joy 12 yrs ago ( unbeliveable) the one thing I craved the most was a plate of decent Butter Chicken – quite a staple after having spent almost 7 yrs in saadi dilli! Unfortunately, Kolkata, back then did not have too many , rather hardly had any place that made proper butter chicken ( the one that gives you the feel kinds!). Hence started my quest to try various versions of the Buttter Chicken recipes at home. Over the years many trials happened in my kitchen but none could make the cut honestly. Lot of trials and errors later, I am somewhat satisfied with this precious recipe that I am going to share with you today. My 9 yr old has also turned into a BC (Butter Chicken) fan so this is one dish I make often. It is also my party staple simply coz its too easy to make with ingredients just thrown in. A few of my readers have also requested me for my version of the dish, so here goes.

butter chicken

Butter Chicken
Author: 
Recipe type: Main
Cuisine: Indian
 
Silky smooth decadent chicken dish in a tomato based gravy
Ingredients
  • For the chicken :
  • Chicken Boneless or on the bone ( as preffered) - 500 gms
  • Chili powder - 1 tsp
  • Salt - 1 tsp
  • Ginger garlic paste - 1 tbsp
  • Mustard oil - 1 tbsp
  • For the gravy:
  • Tomatoes - 4 large - roughly chopped
  • Onion - 1 large - roughly chopped
  • Ginger - garlic paste - 1 tsp
  • Garam Masala powder - 1 tsp
  • Tomato puree - 2 tbsp
  • Cashews - a handful
  • Kashmiri chili powder - 1 tbsp
  • Kasoori methi - a littel - soaked in warm water
  • Sugar - 1 tsp
  • Butter - 1tbsp
  • Fresh cream - 1 tsp - optional
Instructions
  1. Marinate the chicken pieces with chili powder, ginger garlic paste, salt and mustard oil. Keep aside for an hour.
  2. Line a baking tray, grill/bake the chicken pieces at 250 deg C in the oven for 15 to 20 mins till slightly charred.
  3. Keep aside.
  4. Making the gravy:
  5. In a pan, heat some butter. Add the chopped onions along with the ginger garlic paste.
  6. Saute till fragrant. Tip in the chopped tomatoes, tomato puree, cashews, chili powder, salt and sugar.
  7. Cook till the tomatoes are soft and mushy.
  8. At this point, add half a cup of warm water if reqd to loosen the gravy.
  9. Add the garam masala powder. Cover the pan and cook for 10 mins.
  10. Let the mixture cool and then grind it into a smooth paste.
  11. Return the gravy to the pan, add the cooked chicken pieces.
  12. Cover and let it simmer for 5 to 7 mins.
  13. Add the cream and kasoori methi. Give it a stir, remove from heat.
  14. Garnish with some more cream and kasoori methi.Serve hot.
 

Noodle Bowl with Chicken Broth

This Noodle bowl with Chicken Broth is just perfect for a quick meal. The heat is already killing us , so we all need easy recipes that can be tossed with very little preps. Once in a while when we need a break from our usual dishes, this is good to go.Noodle bowl 1I used whatever veggies along with chicken were available at home but you could add anything that you wish to. The vegetarians can replace chicken with tofu, turns out extremely well. The noodles i used is the thick – egg noodle variety that I picked from my last trip to new market. Maybe i should write a post on my absolute love for New Market. Have been going there ever since I was a kid and still find is as charming! Unfortunately its the other end of town for me, but then thats no detterent.

Noodle Bowl with Chicken Broth
Author: 
Recipe type: Main
Cuisine: Chinese - Asian
 
Easy one pot meals
Ingredients
  • Egg noodles - 1 pack - boiled and drained
  • Chicken - 200 gms - boneless, cut into small chunks - i used boneless leg piece
  • Carrot - 1 cup - diced or sliced
  • Red bell pepper - ½ cup - diced
  • Cauliflower - ½ cup - cut into florets
  • Onion - 1 medium - diced
  • Ginger - garlic - 1 tsp each- finely chopped
  • Light soy sauce - 1 tsp
  • Vinegar - 1 tsp
  • Veg/chicken stock - 2 cups
  • Refined oil - 1 tbsp
  • Cornflour - 1 tsp - mixed with a little water
  • Salt - to taste
  • Pepper - to taste
Instructions
  1. Boil the noodles as per instruction on the pack. Drain and keep aside.
  2. Blanch the diced carrots and cauliflower in hot water. Drain and keep aside.
  3. In a pan, heat oil.
  4. Saute the onion along with the ginger garlic.
  5. Add the chicken pieces. Fry till browned.
  6. Add the carrots and cauliflower.
  7. Next tip in the diced bell pepper.
  8. Add light soy sauce,vinegar, salt and pepper.
  9. Add the chicken /veg stock.
  10. Cover and let simmer for 5 mins.
  11. Make a cornflour slurry and add it to the pan.
  12. Once the gravy thickens. Remove from heat.
  13. Garnish with chopped green chilies, fresh coriander and spring onions.
 

Tomato Mint Pulao

Summer calls for easy clean meals that can be prepared without slogging it out in the kitchen. This Tomato Mint Pulao is a one pot meal to be rustled up in a jiffy, served with a side of raita and salad is perfect for a weekday meal.Easy clean flavours is sure to please your tastebuds!tomato mint pulaoI like making pulaos in handis or a pan as i am more confident that way but you could easily use a pressure cooker or even a rice cooker. Just the amount of water need to adjusted accordingly. Also i have used chopped tomatoes for texture but even puree would work well. Feel free to use your own discretions as that what makes it even better!

tomato mint pulao 1

Tomato Mint Pulao
Author: 
Recipe type: Rice Dish
Cuisine: Indian
 
One pot veg rice dish
Ingredients
  • Basmati rice - 1 cup - washed and soaked in water for half an hour
  • Chopped tomatoes - 2 medium
  • Ginger - 1 tbsp- grated
  • Green chillies - 1 nos - finely chopped
  • Turmeric powder- 1 tsp
  • Whole garam masala - a mix of cardamom, cinnamon and cloves - 1 tbsp
  • Bay leaf - 2 nos
  • Whole cumin - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Fresh mint leaves - a handful - finely chopped
  • Ghee - 1 tbsp
  • Warm water - 2 cups
Instructions
  1. In a pan/handi heat the ghee.
  2. Splutter the whole garam masala, bay leaf and whole cumin.
  3. Once fragrant, add the chopped tomatoes and grated ginger.
  4. Fry for 2 mins. Add the handful of chopped mint leaves and chopped green chilies.
  5. Next add the basmati rice and turmeric powder.
  6. Saute well for 5-7 mins till the rice changes colour.
  7. Add the warm water, salt and sugar.
  8. Cover and cook till the water is absorbed. Fulff up the rice with a fork and serve hot.
 

Methi Thepla

This time of the year is perfect to savour the varied winter greens available in the market. My absolutely favourite being fresh Methi saag( fenugreek leaves) and Sarson Saag ( mustard greens). I dont leave an opportunity to use fresh methi leaves as often as I can. While i would always make Aloo methi or simple methi parathas , Theplas , essentially a Gujrati flatbread is something I made for the first time. Perfect as a breakfast dish, I absolutely loved eating them.

methi theplaThe addition of a variety of spices and some gram flour to the dough gives the parathas if we may call them, even thogh they are to be rolled thinner than a paratha, a lovely soft texture. My boys are not much into parathas and would stick to their usual English breakfast, I love my desi breakfast and more so on weekends. Served with some homemade green chili pickle and yogurt, it made for a delicious treat.

methi thepla 1

Methi Thepla
Author: 
Recipe type: Breads
Cuisine: Gujrati - Indian
 
A soft spiced flatbread that is perfect as a breakfast dish served with pickle and yogurt.
Ingredients
  • Whole wheat flour? Aata - 1½ cups
  • Gram flour / Besan- ½ cup
  • Chopped onion - 1 tbsp
  • Chopped green chili - 1 tsp
  • Chopped fresh fenugreek leaves/methi leaves - 1 cup
  • Caraway/Ajwain seeds - 1 tsp
  • Cumin seeds/jeera seeds - 1 tsp
  • Salt - to taste
  • Chopped coriander leaves - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1tsp
  • Ghee - 1 tsp + spme more to cook the theplas
  • Warm water - a cup approx to knead the dough
Instructions
  1. In a bowl mix all the ingredients listed aboved and knead into a soft using some warm water.
  2. Let the dough rest for 15 mins.
  3. Make small balls, dust in some flour and roll out very thin into round discs.
  4. They should be rolled thinner than a paratha.
  5. On a flat gridle, cook the theplas by applying ghee on both sides.
  6. Serve warm with pickle and fresh yogurt.
 

Kuku Paaka – Omani Chicken Coconut Curry

My love for cookbooks is no new news! I own a lot of them and its not restricted to any particular cuisine. However sometimes I do miss out on trying something that would be earmarked for months, till I stumble upon them again. So ,its now a conscious decision to cook atleast two or three dishes from each of these books. With this motive , I started reading this beautiful book The Food of Oman by Felicia Campbell. Its a memoir of her exploration of the Omani cuisine, that is still very unknown to the world. She talks about the people, their lives and their delicious food.

I was pleasantly surprised to see the similarity in spices, a huge influence of Indian spices in their cuisine. As its rightly said, food binds the hearts and the world! I could go on and on about the book , but I rather share a lovely recipe with you all. Very  similar to the Kerala Chicken stew yet so different.  The warmth of this curry dish – Kuku Paaka will nourish your tastebuds. As the book suggested I made some Maldouf – Date Chapati or Flatbreads with pureed dates to go with the curry and it was a match made in heaven.

kuku paaka main

The addition of vegetables like potato, carrots and beans add to the flavour and makes it a complete meal. The original recipe is a little on the drier side, but I preffered leaving some gravy on to be mopped up with the Maldouf. Btw, Omani cuisine is a treasure trove of flatbreads and to know more I suggest you invest in the book, its truly a collectors item.

kuku paka

Kuku Paaka - Omani Chicken Coconut Curry
Author: 
Recipe type: Main course
Cuisine: Omani - Arabian Gulf
 
A subtle curry dish with vegetables in a toasted coconut gravy as adapted from the Food of Oman by Felicia Campbell
Ingredients
  • Chicken - 500 gms - on the bone, cut into pieces
  • Onion - 1 large - finely chopped
  • Garlic - few cloves - minced
  • Ginger - a small piece - minced
  • Green chillies/Fresh red chilies - 2-3 - finely chopped
  • Coconut powder - half a cup
  • Ground cumin - 1 tsp
  • Ground coriander - 1 tsp
  • Ground turmeric - 1 tsp
  • Ground cinnamon - 1 tsp
  • Carrots, Potato and green beans - a handful, cut into cubes
  • Ghee - 2 tbsp.
  • Warm water - 1 cup
  • salt to taste
Instructions
  1. Place half the coconut milk powder in a non stick pan and roast for 2 mins till fragrant.Remove and keep aside.
  2. In another pan, heat the ghee and sauté the onion, ginger and garlic.
  3. Next add the chicken pieces and the vegetables and sauté for 2 mins.
  4. Put in the dry spices - cumin, coriander, turmeric, cinnamon, salt and the roasted coconut milk powder till fragrant.
  5. Add half a cup of water, cover and let the curry simmer till the water dries up.
  6. In a small bowl, dissolve the remaining coconut powder in some warm water and add to the pan. Add the chopped chilies. Cover and let it simmer for another 5 mins or till the chicken and vegetables are cooked through.
  7. Serve hot with flatbread of your choice.
 

Rice Paper Chicken Rolls

Hello peeps! How have u been? I am just back from my annual month long summer vacation and now trying to deal with the post holiday blues reminiscing about all the good time I had along with my family. While I was having fun I was also missing my blogging. When you do something over a long period of time it becomes a habit , a part of you and you ultimately want to get back to doing that.

Now I am back , refreshed and relaxed, all charged up to get back to work and cook and share all those amazing recipes with you all. Food was a big part of this vacation ( as it is with every vacation) and that means I have come back with few extra kilos. Now the focus is to get fit and eat healthy without compromising on taste and fun!

These Thai Rice Paper Rolls are light and filling at the same time . The use of fresh vegetables along with chicken with a dash of chilies add to the zing of this dish.

rice rolls 4

rice rolls 1

Rice Paper Chicken Rolls
Author: 
Recipe type: Main
Cuisine: Asian
 
Light and filling rice paper rolls with a chili vinaigrette
Ingredients
  • Rice paper sheets - 10- 12 - easily available in supermarkets
  • Chicken - 200 gms - cut into thin strips
  • Cabbage - 1 cup - julliened
  • Carrots - 1 cup - julienned
  • Onion - 1 small - finely chopped
  • Ginger - a small piece - finely chopped
  • Kafir lime leaves - a few - finely chopped or use regular lime leaves
  • Rice wine vinegar - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tsp
  • For the chili vinaigrette
  • Olive oil - 2 tbsp.
  • Honey - 1 tsp
  • Fresh red chillies - 2 nos - finely chopped
  • salt and pepper to taste
Instructions
  1. In a pan, heat 1 tsp olive oil, sauté the onion and ginger.
  2. Add the chicken and fry till soft.
  3. Toss in the cabbage, carrots and chopped lime leaves and give it a good mix.
  4. Add the vinegar, salt and pepper.
  5. Remove from heat and keep aside.
  6. Make sure the mixture is not overcooked and there is a crunch to it.
  7. You could also add peanuts if reqd.
  8. To prepare the rolls.
  9. Take a rice paper sheet and dip into some water.
  10. Take it out almost immediately and lay on a flat surface.
  11. Put in a spoonful of the prepared mixture and fold into a roll.
  12. Make the rest of the rolls similarly.
  13. Mix all the ingredients listed under chili vinaigrette and drizzle over the rolls.
  14. Serve immediately or else they go soggy.
 

Burnt Aubergine Dip #cookfromacookbook series

Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.

Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.

aubergine salad 1I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.

auergine salad

Ottolenghi and his Burnt Aubergine Dip
Author: 
Recipe type: Dips and Salads
Cuisine: Mediterranean
 
A summery dip made with roasted brinjals.
Ingredients
  • Aubergine/Brinjal - 1 large
  • Tahini paste - 2 tbsp.
  • Water - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Garlic cloves - 1 - crushed
  • Fresh coriander - a handful - chopped
  • Green chilies/ red chilies - 1 -2 finely chopped
  • Tomato - 1 large - chopped
  • Pomegranate seeds - 1 tbsp.
  • Oilve oil - for garnish
  • Salt and pepper to taste
Instructions
  1. First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
  2. Remove the charred skin from the brinjal, scoop out the flesh.
  3. Chop the flesh roughly and transfer to a medium mixing bowl.
  4. Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
  5. Taste and adjust the seasoning.
  6. Mix in the chopped tomatoes and chilies.
  7. Garnish with pomegranate seeds.
  8. Serve with pita or crackers.
 

Thai Chicken Curry

Weekdays are for quick cooking and if you are tired of the same old chicken preparation, try this Thai Chicken Curry.Thai cooking is fast,fresh and flavourful and that’s exactly what you need to satiate your palate after a days hardwork. One very important lesson I learnt from my past kitchen management is that its always better to plan a rough menu weekwise and I have been following that from the start of this year. I shop accordingly and that ensures there is no wastage. I definitely do not foolow a strict regimen and often work around the dishes according to what my heart desires on that particular day. I am mighty inspired by Jamie Oliver and always try to catch up on his show Save with Jamie, currently on TLC, every weeknight @ 9. His tips are awesome and I do follow them. Like its always good to stock up on some good quality ready made sauces for whipping up quick meals.

thai chicken curry main

I am a stickler for everything fresh but this Thai curry paste is what I always have in my pantry. A few other stuffs that always find a place in my kitchen wardrobe is a good mustard paste, some cream,coconut milk, a pasta/pizza sauce and mayonnaise.  These are my staples to work around with. Now coming to this curry. I tossed up the chicken with some fresh veggies like pepper, broccoli and pak choi , added some readymade curry paste and coconut milk and voila , what you have is a flavoursome healty curry that goes perfectly with rice. Vegetarians, pls omit the chicken and add mushrooms and baby corn, will taste just as awesome.

thai chicken curry

Thai Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Thai
 
Creamy flavourful chicken broth to go with rice.
Ingredients
  • Chicken - 500 gms - boneless
  • Onion - 1 medium - diced
  • Brocoilli - 1 small head - cut into medium florets
  • Yellow Bell pepper - 1 small - diced
  • Tomato - 1 medium - diced
  • Ginger-Garlic paste - 1 tsp
  • Thai curry paste - 2 tbsp. - use any variety, those ready made ones
  • Coconut milk - 1 cup - around 200 ml
  • Basil leaves - a few
  • Lemon juice - half a lime
  • Sugar - 1 tsp
  • Salt - as per taste
  • Fresh red chillies - 2 nos - finely chopped - use green if red is unavailable
  • Fresh coriander - a handful - chopped
  • Olive oil - 1 tbsp
Instructions
  1. Keep all the ingredients handy.
  2. In a pan, heat 1 tbsp. olive oil,toss in the onion with ginger garlic paste. Saute.
  3. Now add the chicken pieces and sauté till golden in colour.
  4. Next toss in the broccoli and bell pepper.
  5. Add the thai curry paste, sugar, lemon grass and basil leaves( if using )
  6. Mix in everything well.
  7. Keep the flame low.
  8. Add the coconut milk, season with salt and let the curry simmer for 5 to 7 mins.
  9. Finish off by adding chopped fresh red chilies,chopped fresh coriander leaves and a generous squeeze of lime juice.
  10. Serve with plain steamed rice.
 

Pumpkin and Leek Soup

My sister in law served up this beautiful Pumpkin soup as a part of her Christmas eve dinner and ever since I have been wanting to do something similar in my kitchen. Now I am a pumpkin lover, as a kid one of my favourite meal would be steamed rice with a pumpkin-potato mash and a dollop of butter. Even now I do indulge in such meals sometime while the boys cringe! Coming back to the pumpkin, soup is the only possible way I can make my 8 year old try it.

soup main

With minimum labour, it turned out to be stellar. Again the flavours are clean and easy and with a little prep ahead, it can be doled out in a jiffy. I used some leeks ,oregano and parsley for it to come together. My SIL puts loads of lemon grass, which goes pretty well too with pumpkin. Well then, a book and a warm blanket is all you need for some delicious me – time. More on me- time in my next post.

soup 1

 

Pumpkin and Leek Soup
Author: 
Recipe type: Soup
Cuisine: Continental
 
A flavourful pumpkin soup perfect for cold winter days
Ingredients
  • Yellow pumpkin - half a kilo - diced
  • Leek - 2 stems - diced - if not available use 1 medium sized red onion
  • Ginger paste - 1 tsp
  • Olive oil - 1 tbsp.
  • Oregano - as per taste
  • Chilli flakes - as per taste
  • Vegetable Stock - 2 cups or use warm water
  • Salt - to taste
  • Parsely - chopped a handful
Instructions
  1. In a pan heat the olive oil, sauté the leek till transluscent.
  2. Add the diced pumpkin , oregano ,cilli flakes and salt. Saute till the pumkin is soft.
  3. Add 2 cups of vegetable stock, cover ane let it simmer for 10 mins.
  4. Check seasoning.
  5. Remove from heat and blend into a smooth puree.
  6. You can strain it through a sieve for a silky texture but I left it a bit chunky.
  7. Garnish with chilli flakes and chopped parsley.
  8. Serve hot with toasted bread or soup sticks.