~Khow Suey....you say!

A Burmese one-pot meal bursting with flavors and gorgeous colors is what Khow Suey is all about! I first got the taste of it at a small Tibetian shack in Bangalore....the taste kept lingering on until a friend of mine made it for a dinner party.  I still don't know why I kept myself from making this wonderful curry sooner than now....but finally I'm glad I did....coz boy oh boy!!! Flavorful coconut curry broth, noodles, fried onions, fried noodles, chilli flakes, peanuts, lime and cilantro....one pot couldn't get more flavor-muddled than that! I have found my ultimate go-to comfort food... For me it beats dal chawal...sorry to some of you who would disagree....but try it to believe it! :)

Khow Suey calls for some elaborate ingredients like lemon grass and authentic spices in the curry paste.  I know people who add Maggi flavor blocks or Aromat for an instant version.  Mine is also an instant version but I used  Knorr soup to do the trick for me.

Here's the super simple recipe~

For the curry-
1 pkt Knorr premium Veg Thai soup
100ml coconut milk
1 cup mixed veggies of your choice (broccoli, cauli, carrots and beans)
1 medium onion finely chopped
3-4 garlic pods finely chopped
1 tsp turmeric pwd
Salt to taste
2-3 tsp oil
Water to dilute

Mix Knorr soup mix with 300ml water and set aside.
In a sauce pan, heat oil, add onions and garlic and saute for 3-4 minutes.
Add veggies and saute until veggies are partially cooked.
Add turmeric powder and Knorr soup mix.  Add additional water and salt to taste. Let it come to a rolling boil. Simmer for 3-4 minutes.  Switch off the flame and add coconut milk. Curry broth is ready.

To serve ~
1 pkt plain noodles (boiled, oiled and kept aside)
Fried onions
Fried noodles
Spring onions fine chopped
Chilli flakes
Roasted peanuts
Lime wedges
Chopped cilantro

Add a handful of noodles to a soup bowl, top with curry broth and leave it up to your guests to top with remaining garnishes as per their choice.  Serve hot....best for a nice wintery evening! Enjoy!

:)

~Baked Bakharwadi ~ Guilty pleasures rectified!

Bakharwadi is a hot favorite in India among serious snackers! These are crunspy (crunchy & crispy) tiny bites filled with tangy, sweet and spicy flavors all rolled up in one.  Perfect accompaniment with a cup of tea or even with most alcoholic beverages.  This snack is famous both in Maharashtra and Gujarat but the Chitale brothers of Pune city in Maharashtra are best known for these delectable goodies. 

These tiny rolls are deep fried and that's what makes them so tasty!  In my attempt to healthify them and trying best not to lose the taste, I managed to develop quite a delicious substitute.  I did use whole wheat flour in my recipe, but those of you who are happy to use All Purpose Flour (Maida) may certainly do so!

The Recipe ~
1 cup W.W.Flour (substitute with AP Flour if you like)
3/4 cup Chickpea Flour (Besan)
2 Tbsp oil
1/4 tsp salt
1 tsp baking powder

Filling~
1/2 cup dried grated coconut
1 Tbsp khus khus
1 Tbsp Sesame Seeds
1 tsp fennel seeds (saunf)
1/2 tsp turmeric powder
1/2 tsp chilli powder (or more to taste)
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp asafoetida (hing)
1 tsp sugar
1/2 tsp salt ( or to taste)
1/2 tsp oil

Others~
A little oil to brush on baking tray or cooking spray
1/2 Tbsp lemon juice

Knead a stiff dough and keep aside.
Preheat oven to 175c.
For the filling, heat pan, add oil and all the other ingredients, roast slightly.  Use a coffee grinder to crush the mixture a little.
Make 3 equal parts of the dough, roll it out into a thin disc about 1 mm thick. 
Spread some lemon juice and then some of the filling mixture.  Make sure to leave about 1/2 cm on all sides.
Roll a cylinder and seal the edges. Cut into 1 cm rounds. Flat it out a little and place on a greased baking sheet.
Repeat with remaining dough and filling mixture.
Bake on one side for 15 minutes. Turn and bake other side for 15 minutes, stand it up and bake again for 15 minutes. Would need a total of 40-45 minutes of baking.
Make sure all sides are golden brown.
Let it cool  completely. Store in an airtight container and enjoy your healthy Bakharwadi snack!

If you enjoyed reading this recipe, do give it a try.  And would surely look forward to your feedback and comments!

Happy cooking ~

~The Chutney Diaries

Over these years I have had many people come up to me and ask me for Chutney recipes. I mean the ones typically served in restaurants with Idli Dosa variety... And finally today, I had a tricolor chutney orgy at home and decided that it was the ideal time to post recipes for all three of my favorite chutneys. You can call it a Chutney marathon.... But for me it is a triathlon like no other!

Coconut Chutney (aha yes the white one!)

1 cup freshly grated coconut (no substitutes please)
2-3 fiery green chillies (adjust to taste)
A small (1/2 inch) piece of tamarind
1 tsp cooking oil
1/4 tsp mustard seeds
1/4 tsp urad dal
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste

Grind coconut, green chillies and tamarind together with minimum water. Add salt and mix well. Temper the remaining ingredients and add to coconut chutney.  Adjust salt and water if required.  Ready to serve at room temperature.

Takkali Chutney (tomato or the orange one!)
3 ripe fleshy tomatoes
3 cloves of garlic (optional, could substitute with 1 medium onion if you do not like garlic, or avoid this step for a Jain version)
2-3 kashmiri chillies
A small 1 inch piece of tamarind
1 tbsp Dalia (chutney dal)
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds (methi)
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste

Chop tomatoes. In a pan add 1/2 tsp oil, add garlic and sauté, add tomatoes, dalia and tamarind. Add salt to taste. Cook until tomatoes have lost their raw smell and taste.  Grind to a fine paste when cool.  Temper with remaining ingredients and add to tomato chutney.  Serve slightly warm or at room temperature.

Cilantro Pudhina Chutney (the gorgeous green one!)

1 cup packed cilantro leaves (coriander)
1/2 cup packed mint leaves (pudhina)
2-3 green chillies
1 medium sized onion (optional)
1/4 cup freshly grated coconut or 1 tbsp Dalia (chutney dal)
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp urad dal
Few curry leaves
A pinch of asafoetida (hing)
Salt to taste
Dash of lemon juice

Wash and dry cilantro and mint leaves. Grind cilantro and mint leaves, chillies, coconut or Dalia into a coarse paste.  Add salt. Adjust consistency with water. Add lemon juice to taste and temper with remaining ingredients.  Serve at room temperature. 

These recipes will ideally serve 3-4 people if you make only one Chutney at a time. Or can serve 7-8 people if you make them all at one go.  And only 2 voracious chutney eaters like the ones I live with! ;)

Enjoy and do let me know if you tried them!

Now back to the grind! ;)

~The Classic Caesar Salad ~ as Veg as it gets!

Classic Caesar Salad, the vegetarian way~

Trust me with this dressing recipe, you would never miss the anchovies! (Wait a minute, you did know that the regular Caesar salad dressing contained fish right!!!)

Serves 2-3 as a main course salad; can be multiplied.

Ingredients~
For the dressing:
2-3 garlic cloves, peeled
1/2 cup plain hung yogurt
1/4 cup grated romano cheese (or substitute Parmigiano-Reggiano)
2 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp lemon juice
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper

For the salad:
2 Tbsp olive oil
2-3 cups cubed crusty bread, from a baguette (cut into large, 1-1/2 inch cubes)
6 cups roughly torn lettuce leaves (Romaine, red leaf, etc.)
3 Tbsp kalamata olives and cherry tomatoes (optional)
Parmagiano for extra sprinkling.

Method~
In a blender, combine all ingredients for the dressing, and blend until the garlic is chopped and incorporated with the rest of the ingredients. Set aside.

In a small nonstick frying pan, heat the 2 tablespoons of oil over low-medium heat. Toast the bread cubes, until lightly browned on all sides but still soft in the center, approximately 3-4 minutes. Shake the pan frequently to make sure the cubes are browning evenly.

Set out a large mixing bowl. Add the lettuce, olives, and toasted bread cubes. Pour in the salad dressing, a bit at a time, and mix well but gently after each addition. You might not use all of the dressing; just make sure the salad greens don't drown in the dressing. 

Serve immediately with a sprinkle of Parmagiano! :)

~Khaja Mere Khaja

Kha-ja (colloquially means "eat it up").... Though that's not what Khaja stands for..but this multilayered, flaky, buttery, sweet north Indian snack is delectable and irresistable, and great with a cup of masala chai!!

I don't have a recipe to post, but I spotted this pic from November last year and just wanted to share it again! #Throwback