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.
 

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.
 

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.
 

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.
 

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.