A vegetarian Burmese Khow Suey

A sister-in-law of mine once told me that what we call Burmese Khow Suey only exists in our Indian imaginations. In her three year stay in Yangon, she didn’t come across anything remotely like it .

However, I first came upon Khow Suey when I was all of 13 years old. A much travelled aunt who used to make a big production of being invited by her , once included my brother and me when she invited my parents to her much prized Sunday brunch

. To say I was gob smacked is an understatement. For me it was like dying and going to heaven.

For several years I used to think that  Khow Suey was the ultimate in exotic cuisine and kept her reluctantly shared recipe close to my chest. That was before the now defunct Busaba opened up Burmese cuisine to the everyday Mumbaikar.

The other day I was slurping down my chicken Khow Suey at Palladium Social when Hubby Dear expressed a keenness to try the coconut curry.

Since he had assiduously passed up the Khow Suey every time it was made at home, I was once again gob smacked !

And what was more shocking was that he asked me to make a Vegetarian version for Sunday’s lunch .

So here’s what I did 

Burmese khow suey

Burmese khow suey

Ingredients

  • For the curry
  • 1 x 200 g coconut milk
  • 2 tablespoons oil
  • 1 small onion grated
  • 1/2 teaspoon garlic ginger paste
  • 1/4 teaspoon turmeric
  • 1/2-1 teaspoon red chill powder ( depending on how fiery you like it)
  • 1 heaped teaspoon ground coriander powder
  • 1 heaped tablespoon chick pea flour ( besan)
  • For the vegetables
  • 1 cup pre-cooked Nutrela Soya nuggets
  • 1 cup chopped zucchini
  • 3 baby corn
  • 1 cup chopped broccoli
  • 1/4 cup red bell pepper chopped
  • 1/4 cup yellow bell pepper chopped
  • 1/2 cup finely sliced mushroom
  • For the garnish
  • 1 finely sliced onion made into a barista ( deep fried to a crisp golden brown)
  • 2 teaspoons golden fried chopped garlic
  • chopped coriander
  • chopped green onion
  • coarsely ground roast peanuts
  • crumbled boiled egg
  • lemon quarters

Instructions

  • To make the curry :
  • Heat the oil in a pan and add the grated onion and stir till pink. Then add the garlic ginger paste and continue stirring. Reduce the heat to avoid sticking.
  • When the onion is golden brown, add the turmeric, red chilli powder and coriander powder. Roast till you get the aroma of roasted spices ( around a minute or so).
  • Add the chick pea flower and continue stirring till the flour is slightly roasted.
  • Toss in the vegetables one by one starting out with the baby corn, then broccoli, mushroom and bell peppers. Finally add in the cooked soya nuggets.
  • Add just enough water and cover with a lid .
  • Allow the pot to simmer till the vegetables are just done.
  • Remove the lid and add the coconut milk.
  • Once again allow the curry to simmer - letting it thicken a bit.
  • Adjust the salt before serving
  • Serve with steamed noodles or steamed white rice.
  • Khow Suey is served on top of the noodles/rice with all the accompaniments added on top . Mix together to get an interesting mix of crunch and flavour.
  • You could add a dash of lime if you like slightly tangy, citrusy flavour.
http://foodities.in/veg-burmese-khow-suey/

Fritatta when #BlueApron doesn’t show up

Staying in a serviced apartment and without a car, we thought that using #BlueApron would solve our eating issues. It is difficult to eat or order out with a toddler in tow and since #BlueApron delivers ingredients and recipes, it seems ideal for people with limited kitchen space and no prior knowledge from where to source stuff.

But yesterday we were proved wrong when #BlueApron failed to deliver!

As a matter of fact , we are still waiting.

But hunger doesn’t wait does it?

So I rummaged around in the fridge and found some left over ingredients from pervious #BlueApron deliveries ( tomato, potato, spinach) and with some eggs, milk, ham and cheese that I’d picked up from the neighbourhood grocery store, I whipped up this healthy and nutritious #fritatta.

I must say I added a bit of Dijon mustard for that extra zing but this was entirely my choice!

However, whenever you are in a bind, this is a great dish .

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High Protein Idlis for #Diabetics

 

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Idlis without the guilt

 

The Idli is a traditional south Indian tiffin delicacy that is universally popular. Despite being steamed, diabetics often restrict their consumption of idli because of its carbohydrate content. However this easy idli recipe cuts down drastically on the carbs and increases the protein content . So now diabetics can enjoy  a guilt free breakfast and a great any time nibble.

Sadly, diabetes is on the rise world wide,  particularly in India.

Diet and exercise are both essential to control this lifestyle disease. Excessive carbohydrates intake  contribute to increased sugar levels.  Many people, therefore, give up traditional foods or at least have them in moderation. But there is no need to drastically change one’s diet. A person with diabetes can easily have traditional foods that are modified.

 

 

 

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How to make an easy Chicken liver and Mushroom Pate

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A hot buttered toast with chicken liver and mushroom pate is the best way to start a day on a wet, monsoon morning.

There’s nothing like a hot buttered toast to welcome a rainy morning. Especially one that is slathered with a generous layer of chicken and mushroom pate. This has been one of my favourites ever since I had it on a summer cruise down the Vecht during a holiday in Amsterdam. And from that time on, it has been a staple on Hubby Dear’s shopping list every time he visits the Dutch capital.

Shopping at Albert Heijn, the largest food retailer in the Netherlands is actually his favourite past time. He finds it particularly de-stressing after a hard day’s work. However, it is not always possible to go shopping so I scoured the net for a suitable recipe. In my search , I also realised the importance of #food photography. Alas! My photograph above belies my learning as very often I am in a great rush to take the photo before the food is gobbled up. But don’t be fooled by the photo, it is a very easy and tasty dish to make and impress your guests at fancy parties!

How difficult is it to make a chicken liver and mushroom pate at home?

Actually it is dead easy!

I found this out entirely by accident when I made my version of chicken liver pate last week. For several months now I’ve been making chicken curry with breasts and legs since no one really ate the spare parts or offals. But last week I bought a whole bird and was confronted with the chicken liver!

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#Cheese flan – Easy peasy and really cheesy

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Last night Daughter No 1 came home hungry and tired. It had been raining all day and even though she was indoors and dry, the day’s work had got to her.

“I wish I could have a cheese pie , ” she said knowing all too well that I’d take the bait.

And I quickly opened up Margeurite Patten’s  “Cookery in Colour” to look for a suitable recipe. Here’s my version of her cheese flan.

#Cheese flan - Easy peasy and really cheesy
Author: 
Recipe type: Side dish
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4- 6 persons
 
An easy to make cheese pie that is a crowd pleaser . Ideal as a tea time snack or a side that will be the star attraction
Ingredients
  • Ingredients for the pastry:
  • 100 g plain flour(maida)
  • 65 g butter
  • 65 g grated cheese
  • 1egg yolk
  • A pinch of Salt
  • A pinch of cayenne pepper ( chilli powder)
  • A pinch of Dry mustard powder
  • Ingredients for the filling:
  • 100 ml milk
  • 2 eggs
  • 100 g grated cheese
Instructions
  1. To make the pastry :
  2. Sieve the flour in a mixing bowl.
  3. Add the dry ingredients and mix well
  4. Add the grated butter and rub till mixture resembles dried breadcrumbs.
  5. Add the grated cheese and mix well.
  6. Add the egg yolk and gently bind together till it becomes a ball of dough.
  7. To make the pie or flan:
  8. Lightly grease an 8" flan tray or pie dish .
  9. Roll out the pastry about ½"-1/4 " thick and line the greased flan tray/pie dish.
  10. In a mixing bowl beat the eggs and whisk in the milk. Add the grated cheese and gently pour into the prepared pie dish.
  11. Put in the centre of a hot oven ( heated at 150 C ) for 5 mins. Then lower the heat till 120C and allow to cook till set. You can turn the pie dish so that it is evenly browned.
  12. When the pie is done, it will be firm to the touch or slightly springy when touched.
  13. Remove from oven and loosen the flan. Cut into wedges and serve.

I personally don’t use flan trays because of previous disasters when the filling ran through. So I prefer using a Pyrex pie dish.

I also used regular Go cheese