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!

 

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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.
 

Mango Pot de Creme

This recipe has been lying in my drafts from last, so you know how lazy I have been. The summer vacations are over and we are settling down in our everyday routines.The monsoons are also here,so are the mangoes! What better time than this to make this easy dessert at home. It requires just 3 ingredients!

mango pot de creme main

mango pot de creme 1

Mango Pot de Creme
Author: 
Recipe type: Dessert
 
Super easy mango dessert!
Ingredients
  • Mango puree - 2 cups
  • Fresh cream - 1 cup - I used Amul low fat cream
  • Condensed milk - 4 tbsp
  • Gelatin - 1 tsp
  • Rose petals/ Mint leaves - to garnish
Instructions
  1. First bloom the gelatin.
  2. In a bowl soak the gelatin in cold water for 10 mins. Microwave for 5 sec at high. Keep aside.
  3. Mix together the mango puree, condensed milk and cream till creamy.
  4. Add the gelatin and mix gently.
  5. Fill up cups/bowls with this mixture and refrigerate for 2 hours.
  6. Serve, garnished with rose petals / mint leaves and some chopped mangoes on top.
 

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.
 

Maldouf – An Omani Flatbread with Dates

So I have been cooking up from this amazing cookbook – The Food of Oman – by Felicia Campbell and it has been such a delight. You can read all about it here. I tried an unique flatbrad recipe that uses date puree in its dough lending the bread mild and delicious sweetness. It pairs beautifully with Kuku Paaka – Omani chicken stew and is very easy to make.

maldoufMuch like our favourite parathas but still a bit different. The use of dates lends a lovely texture and flavour to the flat bread, The cuisine of Oman has been a revelation to me, the use of ingredients so similar to ours yet being treated in a manner not quite known to us.I guess thats the beauty of food and that is how its connects us all.

Maldouf - An Omani Flatbread with Dates
Author: 
Recipe type: Breads
Cuisine: Omani
 
Flaky, deeply flavourful flat bread.
Ingredients
  • Dates - ½ cup - pitted
  • Boiling water - 1 cup
  • Flour/Maida - 2 cups
  • Salt - 1 tsp
  • Egg - 1
  • Ghee - ¼th cup and some more for frying the flatbreads
Instructions
  1. Place the dates in a bowl and cover with boiling water. Let it soak for an hour. Drain water and make a puree. Keep aside.
  2. Whisk the flour and salt in a big bowl.Stir in the egg and ghee . Slowly add the date puree and make a soft dough. Keep aside for 10 mins covered with a damp cloth.
  3. Make small balls out of the dough and roll into square or triangle shaped breads , much like our parathas.
  4. Heat a large skillet and fry the bread over medium heat till crispy.
  5. Serve with a curry of your choice.
 

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.
 

Banana Caramel Cake

The new year did not start on a very smooth note but it is on us to make it better. My resolution, rather effort from the start of the year has been to adopt a more healthy approach towards food habits and making a form of exercise a part of life. However once a while, little indulgences are allowed and hence this beautiful Banana Caramel Cake. Also needed a push to get back to blogging, hence the cake!

Fotor_148542381841150Also a great way to use up left over bananas or use them a bit differently. Served warm with some icecream or whipped cream, this could turn into a gourmet dessert.

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Banana Caramel Cake
Author: 
Recipe type: Dessert
Cuisine: English
 
A decadent Cake with bananas and caramel sauce
Ingredients
  • Banana - 1 large - cut into thin slices
  • Butter - 1 cup + 2 tbps - melted
  • Brown Sugar - 2 tbsp
  • Flour - 1 cup
  • Eggs - 2 nos
  • Castor sugar - ¾th cup
  • Baking powder - 1 tsp
  • Warm milk - 2 tbsp
Instructions
  1. First of all , line a round baking tin with parchment paper.
  2. Line the sliced bananas evenly. Keep side.
  3. In a bowl, cream together 1 cup butter and the castor sugar.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Sift the flour and baking powder together.
  6. Add it to the egg butter mixtire.
  7. Mix in gently. Add 2 tbsp warm milk to thin the batter.
  8. Keep aside.
  9. In a pan , heat the 2 tbsp butter and 2 tbsp brown sugar together.
  10. Keep on low flame, the sugar will melt and turn into a rich caramel sauce.
  11. Pour this caramel sauce over the banana lined baking dish.
  12. Let it set for 2 mins.
  13. Now pour the cake batter on top.
  14. Bake in a preheated oven at 180 Deg C for 35-40 mins.
  15. Check for doneness by inserting a toothpick. If it comes out clean it is done.
  16. Demould and serve warm.
 

Diwali Cheers with some Moong Dal Halwa

Diwali is here with  so much light and sparkle all around as. I had a super busy week cleaning and prepping my home for the festival. My single point focus becomes putting up lights all over my house, changing up the décor and prettying up every nook and corner. So much so that I completely ignored the food front. Now whats Diwali without some homemade sweets and finally got the time to whip up some sweet deliciousness in my kitchen. Moong Dal Halwa is something I totally love and the nip in the air calls for a bowl of hot hot halwa.

moong-dal-halwa

The best part about hoeme made sweets is that you can control the sweetness and know what exactly has gone into it so that your little ones can enjoy it without any fear. I used condensed milk instead of sugar syrup and that kind of makes it so very easy to make this dish. So don’t wait just head into the kitchen!

diwali-collage

I also take this opportunity to wish each one of you a Diwali filled with love and light. Spread joy all around you, dress up and indulge in the festivities with your friends and family coz that exactly I love to do.

diwali-pic-main

Diwali Cheers with some Moong Dal Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
 
A sweet dish made with pulses that is so festive !
Ingredients
  • Moong Dal - 1 cup - washed and soaked in water for 2 hrs.
  • Ghee - 100 gms
  • Condensed milk - 1 cup
  • Cardamom powder - 1 tsp
  • Almonds - a handful - chopped finely
  • Raisins - a handful - optional
Instructions
  1. Drain the moong dal and grind into a fine paste using the mixer grinder. Make sure to use very little water while grinding.
  2. In a non stick pan, heat the ghee.
  3. Add the moong dal paste and start stirring it into the ghee.
  4. Continue to stir the mixture on low heat for atleast 15 mins till the mixture smells fragrant and the raw taste of the dal is cooked through.
  5. Keep the flame low at all times. Keep stirring once a while.
  6. The mixture with turn a nice golden colour .
  7. Add the chopped almond, raisins(if using) and cardamom powder.
  8. Now add a cup of condensed milk and stir in well.
  9. Conitnue to stir for another 5to 7 mins, till you reach the desired consistency.
  10. Don't overcook or else the halwa will go dry.
  11. Remove from heat and serve hot in little bowls.
  12. Can be reheated in the micro as and when served.
 

Spiced Carrot Tealoaf – 100% wholewheat

Whenever I get down to baking a cake, my first instinct is to make those healthy robust warm cakes that we can enjoy with our cuppa and my boy can team them up with his glass of milk. As a mother and (also a wife)  to  very fussy eaters who squirm at the sight of vegetables, I also like camouflaging as much as I can in cakes and curries and soups and everything possible! Hence the idea to do this Spiced Carrot Tea Loaf. And the fact that its 100 % wholewheat adds to the value.

carrot tea loaf 1

While making these cakes, I usually stick to my 1 cup each measurement and that works in most cases. This one here is made with aata and brown sugar, spiced with cinnamon and raisins. Served with a dollop of icecream this can turn into a very wholesome dessert for kids and adults alike.

carrot tea loaf

Spiced Carrot Tealoaf - 100% wholewheat
Author: 
Recipe type: Cakes - Dessert
Cuisine: Continetal
 
A rich wholesome cake made with carrots and raisins.
Ingredients
  • Whole wheat flour / atta - 1 cup - I used the fine ashirwaad variety
  • Brown Sugar - almost 1 cup - a little less
  • Carrots - 2 small - grated
  • Eggs - 2 nos
  • Olive oil - half a cup
  • Raisins - a handful
  • Cinnamon powder - 1 tsp
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tsp
Instructions
  1. Sift together, the flour, baking powder and cinnamon pwder. Keep aside.
  2. In a bowl , mix together the brown sugar and olive oil with 1 tsp vanilla.
  3. Add one eggs at a time, mixing well after each addition.
  4. Add the grated carrot and raisins and mix well.
  5. Fold in the flour mixture gently.
  6. Pour into a greased loaf pan and bake for 35-40 mins at 175 deg C
  7. Check for doneness after 25-30 mins and bake according depending on your oven.
 

Lemon Pudding Cake #cookfromacookbookseries

So my dearest sis in law A made me a part of an online cookbook lovers group and I cant thank her enough. It was just what I needed to positively channel my love for cookbooks. Its a close knit group with some members owning more than 300+ food books  and that is so inspiring ! We are to choose one book every two months from the Piglet list and read, cook and discuss our way through it. The very first book we picked up is the wonderful ‘My Kitchen Year’ by Ruth Reichl. Ruth not only shares her favourite recipes but also her life story and how food became her anchor to overcome some difficult times. Food to me is something that comforts me, engulfs me in warm memories and take me closer to my family, to my mother, who has been a single point inspiration when it comes to cooking. She always fed with love and that reflected in her cooking, in the dishes she made .

lemon pudding newRuth Reichl’s recipes are easy and something that can be whipped up in your kitchen. Mostly staples but some with her interesting spins. It was quite hard for me to pick up one recipe and I ended up book marking quite a few. This one I am sharing here is something I made as an easy dessert and everyone at home loved it. Its a cross between a light cake and a fluffy pudding, with that lemony tang, quite refreshing .

lemon pudding

 

As a part of this book club, we will be picking up a lot of interesting books and I will be sharing some very interesting recipes with you all , so stay tuned and until them enjoy this recipe.

lemon pudding 2

Lemon Pudding Cake #cookfromacookbookseries
Author: 
Recipe type: Dessert
Cuisine: American
 
A light and fluffy lemon pudding.
Ingredients
  • Lemon - 2 large - I used 1 gondhoraj and 1 yellow lime
  • Eggs - 3 nos
  • Milk - 1½ cup
  • Sugar - ¾th cup
  • salt - a pinch
  • Flour - ¼th cup
Instructions
  1. First of all zest the lemon and squeeze the juice. Keep aside.
  2. Next carefully separate the eggs.
  3. Put the egg whites in a clean and dry bowl.
  4. Keep the yolks in another bowl. Add the lemon juice and zest to the yolks.
  5. Whisk the milk into the lemon mixture, and slowly add a half cup of sugar, pinch of salt and a quarter cup of the flour.
  6. Beat the egg whites until they hold soft peaks. Beat in a quarter cup more sugar, continuing until the whites turn sleek and glossy.
  7. Whisk a quarter of the whites into the yolk mixture, then gently fold in the rest of the whites.
  8. Pour into a deep dish baking tray. You can also use ramekins like I did.
  9. Put the baking dish on another tray and pour some hot water on the tray.
  10. Bake for about 45 mins, in steam bath, until the cake is puffed and golden but still soft at the centre.
  11. Serve warm.
I am sending this recipe to Urmi’s event Bake Mania in association with KFB

urmi

Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.