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.
 

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.
 

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.
 

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.
 

 

Chicken and Pakchoi Broth – Just what your soul needs in winter

I came back from my winter vacation to a pleasant Kolkata. Cant say it really feels like winter here but the nip in the air kind of makes up for it. And this kind of weather calls for hot broths – fuss free but delicious. Our favourite Chinese joint , a discreet watering hole tucked away in the lanes of Tangra – China town of Kolkata make a mean chicken , mushroom soup, more a broth I would say. Clean flavours , nothing fancy but soul satisfying . I can survive on bowls of steaming hot soups every winter night , but since its not feasible to source it from outside all the time , I make my own. It just needs a little prep ahead, like you make the stock,store the veggies and you are good to go in a jiffy.

pakchoy soup 1

Just go with your instinct I say when it comes to seasoning your broth. The simpler flavours you go for, the tastier the soup. Like in this one I just seasoned the stock with garlic, ginger and pepper. Toss together some veggies and boiled chicken in a pan, simmer with the stock and it is ready. Totally a soul satisfying experience.

pakchoy soup

 

Chicken and Pakchoi Broth - Just what your soul needs in winter
Author: 
Recipe type: Soup
Cuisine: Asian
 
A nutritious and flavourful soup for the cold days
Ingredients
  • For the Stock:
  • Chicken - use ones with the bones - 6 pieces
  • Carrots - 1 small - cut into cubes
  • Ginger paste - 1 tbsp.
  • Garlic paste - 1 tbsp.
  • Pepper powder - 1 tbsp.
  • Aji no moto/mono sodium glutamate - a pinch
  • Water - 4 cups approx.
  • Salt - to taste
  • For the broth:
  • Button mushrooms - 1 cup - halved
  • Pakchoi - a bunch - trimmed and washed
  • Spring oinons - a handful - chopped for garnish
  • Salt and pepper - to taste
  • Butter - 1 tbsp
Instructions
  1. Lets make the stock first.
  2. In a pressure cooker , put all the ingredients listed under STOCK and let it cook for 5-6 whistle.
  3. Remove from heat and strain the stock.
  4. Remove the chicken from the bone and keep aside for use.
  5. In a big pan , heat the butter.
  6. Toss in the boiled shredded chicken and the mushroom.
  7. Next add the pakchoi leaves and let it cook for 2-3 mmins
  8. Add the prepared stock.
  9. Check seasoning.
  10. Let it simmer for 5 mins.
  11. Garnish with chopped spring onions and serve steaming hot!