Recipe Time: Khow Suey

Khow Suey is a Burmese comforting noodle dish with coconut milk broth and served with an assortment of toppings like fried garlic, fried onion, cilantro...The dish is traditionally made with meat but this vegan version includes veggies cooked in the coconut milk soup which turned out so comforting and soulful. This is a regular dish in our home and I keep tweaking the recipe around as per my taste. The winter is approaching and what better dish to make!

 This recipe is absolutely simple to make and use your choice of veggies and meat. The recipe is adapted from @sprigandvine.in ... please keep me posted once you try out this recipe. Its always good to hear your feedback🤍

INGREDIENTS

To make the Khow Suey paste:

3-4 dried red chilli (Kashmiri or other), soaked in hot water for 15 minutes
1 medium sized onion, roughly chopped
6-8 cloves of garlic
1 tablespoon chopped ginger
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon roasted cumin powder
½ teaspoon ground black pepper

To make the curry:

2 tablespoons oil
3 heaped teaspoons chickpea flour
1- 1.5 cups water
2-3 stalks green onions, white parts only, finely chopped
1 cup diced veggies — mix of carrots, beans, zucchini, mushrooms
600ml coconut milk
2 tablespoons soy sauce
Salt, to taste
1-2 tablespoons lime juice


To serve:

Boiled rice noodles or wheat noodles, spaghetti or linguini

Garnishes: green onions, crispy fried shallots, fried garlic, crushed peanuts, chopped coriander leaves, red chilli flakes, lime juice

METHOD

Add all the ingredients for the Khow Suey paste in a food processor or grinder and make a smooth paste. Add a tablespoon or two of water to help the paste come together.

Heat the oil in a wok over medium heat. Add the curry paste and cook, stirring constantly, for 4-6 minutes, until the paste takes on some colour.

Add the chickpea flour and cook for another 3-4 minutes. Add 1 to 1.5 cups water and whisk fast and well, until no lumps remain and the mix is smooth.

Add the diced veggies into the wok and sauté for 5 minutes. Add coconut milk and a splash of soy sauce and bring the curry to a mild boil.

Reduce the heat and simmer for another 5-7 minutes. Season with salt. Taste and adjust seasoning. Turn off the heat and finish with a squeeze of lime to balance out the flavours in the curry.

To serve, divide the rice noodles/spaghetti among bowls. Top with a generous amount of the Khow Suey curry, and garnish with crispy fried shallots, fried garlic, green onions, crushed peanuts, chopped coriander, red chilli flakes and a squeeze of lime.

Above pictures are copyrighted 

Eggplant Cheese Spread Bruschetta / Paneer-bhaingan bhurji

Today’s food inspiration is for the vegetarian lovers out there. This is the first time I tried paneer(cottage cheese) and eggplant combo and it turned out beautiful together. It’s spicy (bearable) and absolutely fabulous on baguette slices and it is a great appetizer to any party or event. This recipe is adapted from Food Fashion Party, a great food blog that I have been following over the years. Thank you Asha for this amazing recipe. It’s a perfect comforting dish for your weekend night. Try it out and you will know exactly what I am talking about!

Click here for the original recipe. It is adapted from Food Fashion Party.

Serves 4 to 6

Method:

·      Frozen paneer(cottage cheese) – 250gms (Click on the original link if you want to make fresh paneer)

·      Basil Pesto – I used to readymade bottled one ( didn’t have time to make the fresh one, but do click on the original recipe link to make Basil Pesto)

·      Eggplant - 1

·      Oil – 2 tbsps.

·      Cumin – 1tsp

·      Red Onion finely diced – 2 tblsp

·      Finely sliced green chilie - 2

·      1 tbsp. ginger garlic paste – 1tblsp

·      Tomato large chopped - 1

·      Salt – 1 tsp.

·      Turmeric powder – ¼ tsp.

·      Chili powder (hot) – 1 tsp.

·      Garam masala – ½ tbsp.

·      Finely chopped parsley – 3 to 4 tbsps.

·       Shredded mozzarella - 2tbsps.

·      French bread, sliced diagonally

Method:

1. Brush the eggplant with oil and bake it for 30 minutes in 200 degrees Celsius. Let it cool for 15 minutes once it’s baked and then finely chop it and set aside.
2. In a pan add oil, brown cumin. Then sauté chopped onion till it softens. Then add green chilies, ginger and garlic paste and sauté for 15 seconds. Then add tomatoes, turmeric, chilie powder and salt and sauté for one minute. Add 1 or 2 tbsps. of water to cook the spices. Keep sautéing for another few minutes. 
3. Then add chopped eggplant, garam masala and cook on low flame for 5 minutes. Then add the crumbled paneer and fold it well under high flame.
4. Turn off the flame and add chopped parsley.
5. Scoop the dish on to an oven proof serving bowl and sprinkle mozzarella cheese and bake till the cheese melts and turn brown.
6. Arrange the sliced bread and pesto on a platter and serve the dish along with this.

All above pictures are copyrighted Tickled by Inspirations

Recipe for the month: Vegetable Pie

This is one my favorite comfort food during winter. Pie season begins as soon as the winter sets in. Vegetable pie is a dish where you can incorporate your choice of vegetables (or even leftovers) and cheese which will sway even the pickiest of eaters.

Here is one of my version of vegetable pie… hope you like it!

 

 

Ingredients

Potato - 1/2 cup boiled and cubed

Broccoli (boiled cut into pieces) - 1/2 cup

Chopped Mushrooms - 1/2 cup

 

Corn (cooked)  - 3 to 4 tblsp

Chillie flakes - to your taste

chopped onion - 3 tblsp

chopped garlic - 2 tsp

chopped ginger - 2 tsp

salt to taste

Pepper

Shredded Mozzarella cheese

Parmesan cheese - 1 tblsp

Butter - 3 tblsp

Flour - 4 tblsp

Milk -  1 1/2 cup

 

Preheat oven at 180 degrees

 

Method

Sauté chopped onion, garlic and ginger for a few minutes and add mushrooms with chillie flakes, salt and stir fry till done. Set it aside.

Prepare white sauce: Melt butter, add flour and stir continuously for 1 minute on low heat. Add milk, stirring continuously until there are no lumps and becomes thick. Add salt, pepper and parmesan cheese. If the sauce is too thick add a little more milk.

 

 

Mix the potato, broccoli, corn and mushrooms and place in your baking dish. Pour the white sauce over it.

 

Sprinkle Mozzarella cheese on it and bake for 15 to 20 minutes till the top layer is golden brown.

 

 

Tips:

• Incorporate your choice of vegetables like bell pepper, sliced tomato, chopped celery or sliced and grilled egg plant.
• Broccoli, mushrooms and other vegetables can be prepared one day in advance. All you need to make is the white sauce on the day you bake.

 

 

Images are clicked by me