CHICKEN KHOW SUEY

~ rhondalackman ~ Leave a comment

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Hi, all! Today, I am sharing A very popular Burmese dish called Chicken Khow Suey. We make this because it’s so delicious and very easy to prepare. This is one meal you can enjoy without having to prepare a variety of dishes when you have family and friends over.

INGREDIENTS:

  • Egg Noodles
  • 1 kg Chicken, washed and cut into small pieces
  • 3 onions
  • 1 1/2 inch piece of ginger
  • 1 head of garlic
  • 8 Kashmiri dry chilies
  • 1 1/2 tsp Turmeric powder
  • 1 fresh Coconut or 2 packets of coconut milk powder
  • 2 Tbsp Basin/gram flour
  • Oil
  • Salt

TOPPINGS:

  • 2 Spring onions, cut small along with the leeks
  • 1 onion, minced
  • Chili powder or Chili flakes
  • 12 green chilies, diced
  • 1 head of Garlic, diced
  • 1/2 bunch Cilantro/Dhania Patta, minced
  • 1 packet Bhujia
  • 4 eggs, hard boiled and chopped

METHOD:

NOODLE PREPARATION: Cook noodles as per packet instructions and then leave to dry. Heat oil and fry the chopped garlic til golden brown and then put it aside. This is used as one of the toppings. Now, in the same oil, fry the cooked noodles well and add salt if required.

One onion to be sliced fine, the other two to be ground to a fine paste along with the ginger, garlic, chilies, salt and turmeric. If using fresh coconut – scrape and make thick milk by adding 3 cups boiled water. Or else, use 2 packets of coconut milk powder. You can add both the packets to 3 cups of warm water. Mix basin flour in a cup of water and make sure there are no lumps.

Heat oil in a Wok/Kadai or Pressure Cooker. Add the sliced onion and fry till slightly brown. Add the ground spices and fry til oil surfaces. Add a cup of water stir, cover and cook again til oil surfaces and fry the same for 3 mins. Add the chicken. Mix well and make sure the ground spices coat the chicken well. Cook covered on low heat for 5 mins. Add a cup of water and close the cooker. After full pressure has reached, put on sim for 10 mins. Open after the pressure drops itself. Add the basin mixture, stir and let it cook on sim for 5 mins. Add the coconut milk and cook for 6-8 mins more. Check salt and add if required. Add water if more gravy is needed. This dish has a semi thick gravy. You can make the same according to your preference. Lastly, add the toppings as desired.

 

Your delicious Chicken Khow Suey is ready!! ENJOY!!!

ROTISSERIE CHICKEN

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 1 kg whole Chicken
  • 6-8 potatoes, boiled peeled and pierced with a fork all over
  • 2-3 sachets Maggi 2 minute noodles taste maker
  • 1 tsp Kashmiri Chili powder
  • A little salt
  • 1/2 cup oil
  • Butter

METHOD:

Wash/Clean the chicken. Cut gashes on the fowl. Rub salt well inside and out and leave it aside for 20 mins. Then, wash thoroughly again. (This procedure helps to get rid of the blood and smell that exudes from some fowls.) In a bowl, add the oil, Maggi taste maker sachets, chili powder and salt into the oil and mix well til all the spices blend well with the oil. Now rub this oil all over the fowl. Concentrate on the inside of the fowl too. Add enough oil and rub thoroughly. After well rubbed keep covered for a good 2 hrs. Next, insert the Rotisserie rod through the Fowl and insert the clamps securely into the meat on both sides and lastly, tighten the clamps securely. Preheat the oven for 20 mins and then bake for 40-60 mins at 190°C basting every 15-20 mins with melted butter. To check if the chicken is done, insert a tooth pick or knitting needle (a thin needle is what I use to check) and if the juice comes out clear the Chicken Roast is ready.

20 mins before removing the chicken, place the boiled potatoes on the tray and brush each potato generously with butter. After 10 mins, brush the drippings from the tray onto each potato and allow it to start browning. Do the same again after 5 mins and let them bake and brown til the timer goes off.

If you do not have a Rotisserie function you can bake it ordinarily in your your oven. Following the same procedure.

 

YOUR DELICIOUS CHICKEN ROAST IS READY. ENJOY!!!

PARATHA

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Making a PARATHA is very simple once you get the hang of it. In today’s day and age, things are so much easier with the help of hand blenders and mixer grinders. I will explain how to make it manually.

Ingredients:

  • 2 Cups of Aata
  • Salt to taste
  • 3-4 cups of water

Method

Sift Aata. Add salt. Mix well together. Add a little water at a time while kneading the dough. First, you will get a crumby/sticky consistency. Not to worry, carry on with this process adding a little more water and continue the same process til the Aata is mixed well and forms a dough. (Tip: Never pour too much water or your dough will get too soft and too messy to handle and you will have to add a lot of dry Aata to get it to form a pliable dough again). Take some dry Atta on your fingers and rub the wet Aata off them. Continue kneading the dough. If you use pressure, it will soften faster. If not, then continue this process for 5-7 mins til it is soft. Let the dough rest after that. Keep it covered with a Clean Damp Cloth or a lid for half an hour.

After 30 mins, Take the dough by first sprinkling very little water over it and knead for 3-4 mins more and form the dough into a ball. Poke with your finger to see it is nice and soft. If not, continue for a couple of minutes more.

Make 6-8 large size balls from the dough. Put dry Aata on the board and roll it out into a medium size Chapati using a rolling pin. *To this you smear OIL, MELTED GHEE or BUTTER generously.

3 different shapes to make PARATHAS (please use the pictures above as reference)

  1. Roll out like a Chapati/Roti. Smear any of the 3 Ghee/Oil/Butter generously over the top. then from the center of the Roti you make a slit with a knife to the end. Lift one part of the slit end and roll it right around till it meets the other end. It will look like a Cone. Now stand this up on the board and press it down with the palm of ur hand and flatten it. Dip in dry aata and roll it out to a ROUND shape. This will have layers when done.
  2. Roll out round like a Roti and add any of the 3 Ghee/Oil/Butter generously. From one end fold to the centre. From the other end fold to overlap the first fold to the end. Next, from top fold to Centre and from bottom to overlap. This will form a SQUARE. Now roll it according to the shape.
  3. Roll out round like a Roti and add any of the 3 Ghee/Oil/Butter generously. Now, fold in half completely. From one end to the other and again from the top to the bottom. This will form a TRIANGLE. Roll it out following the shape.

*All the 3 forms will have layers if done correctly. Don’t roll them out too big. Keep them medium in size.

Cooking

Heat a TAWA/GRIDDLE til it’s nice and hot. Add your PARATHA to it. Once you see it’s bloating or little bubbles starts to appear, turn it over and add a generous amount of GHEE/BUTTER/OIL over the top. When the underneath starts bloating the same way, turn over and follow the same procedure. Flip over again. Using a Spatula or the back of a Spoon press around the edges firmly. This will allow it to cook and not be raw on the inside. Then, press the centre and flip over and follow the same procedure. Be fast while doing this or else your PARATHA will burn. Don’t worry or get upset when this happens. You will face this the first few times until your hands get SET. Then you will sail through the making of PARATHAS and become an EXPERT!!!

Once you master the art of making parathas, you can improvise by adding oil or diluted ghee to the Aata or Flour and kneading the same combined or separately. Always remember when kneading Flour always add oil or ghee along with salt and knead in HOT water. Then you will get EXCELLENT FLOUR/MAIDA PARATHAS.

Lastly when you become a PRO at it, then you can start adding fillings like eggs, mince meat, sausage mince, various veggies like potato, cauliflour, radish, etc..

HOPE YOU FIND THIS HELPFUL!

PORK VINDALOO

~ rhondalackman ~ 1 Comment

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  • 1 kg Pork medium cut
  • 1 head of garlic
  • 1″ pc ginger
  • 6 dry chilies (add less if you don’t want it spicy)
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • salt to taste
  • 1 tsp Coriander/Dhania seeds
  • 1 tsp Cumin/Jeera seeds
  • Mustard Oil according to your preference
  • A paste made from 3 onions
  • 1 cup of vinegar

METHOD:

Marinade

Soak the Ginger, garlic, chillies and mustard seeds in the vinegar
for an hour. Strain the spices and keep the vinegar aside. Dry grind the spices by pounding or in a mixer (You can add a dash of vinegar to help the blades spin). The paste should be roughly done and not smooth. Now, marinate the meat overnight or for 2-3 hrs using the paste, tumeric powder, salt and oil. Keep it covered and mix it a couple of times for the spices to infuse and blend well with the meat.

Cooking

Add a little mustard oil in the pressure cooker. When hot and the smell of the mustard oil leaves, add the onion paste and fry til it starts changing colour. Now, add the marinated meat and mix well. Cook on high heat for 3 mins then put it on sim for 5mins to allow the oil and juices to come out from the meat. Fry the meat in this for a couple of minutes more then add the vinegar (You can add 1/2 cup more if required). Stir and close cooker. When it reaches full pressure, cook on sim for 12 mins. Turn the stove off and allow the pressure to drop. Open and check if the meat is done. If not, pressure cook for only 3 mins more. Open immediately after the pressure drops. Now in a frying pan, dry fry the dhania/jeera seeds till it turns a lovely brown (dont burn). Make a powder from this and add it to the vindaloo. Mix the curry well and fry till the oil surfaces. You can use the ready made powders as well, but, the seeds taste the best. This dish is cooked only in vinegar and will keep for over a week and maybe more if you want to make more than a kg of meat.

The same can be prepared with beef, chicken, fish and prawns.

We eat this with Potato Bharta or steamed rice.

Enjoy!!

CHICKEN DO PYAZA

~ rhondalackman ~ 1 Comment

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INGREDIENTS:

  • 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
  • 1 tsp. Turmeric powder
  • 2 tsp. Kashmiri Chili powder
  • 1 1/2 tbsp. Coriander powder
  • 3 Green Chili chopped
  • 2 Dry Red Chili finely chopped
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 1 tsp. Garam masala powder
  • 3 pcs. Cardamom
  • 3 pcs. Cloves
  • 1″ pc. Cinnamon stick
  • 10 whole Peppercorns
  • 1 pc. Bay leaf
  • 1 large Red Tomato finely sliced
  • 3 tbsp Curd
  • 8 medium Onions finely sliced
  • Oil
  • Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!