Monday, May 28, 2012

Swedish Meatballs

1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

  1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
  2. Stir in the meatballs. 
  3. Combine soup and water, add to saucepan and stir.
  4. Simmer for 10 minutes until meatballs are fork tender.
  5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
  6. Turn stove off and stir in sour cream.
  7. Serve over hot, cooked egg noodles or steamed rice.
I shared this on:

Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

   1 (20 oz.) can crushed pineapple
   2 cups (16 oz.) full fat yogurt 
   3/4 cup (6 oz.) condensed milk
   1 Tbsp. rose water
   Maraschino cherries or chopped nuts 

  1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
  2. Strain yogurt for 2 hours and discard the whey.
  3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
  4. Refrigerate overnight.
  5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.
Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.

Sunday, May 20, 2012

Savoury Pancakes

Savoury Pancakes

Makes: 8 pancakes

1/4 cup chickpea/gram flour (besan) or all-purpose flour
2 Tbsp. rice flour
1 egg, beaten (optional for vegans)
3 Tbsp. plain yogurt (not fat-free)
1 small onion, chopped finely
1 medium tomato, chopped finely
1 green chilli, chopped finely
1 tsp, crushed kasuri methi (dried fenugreek leaves)
Salt to taste
1 Tbsp. vegetable oil

  1. Combine the first four ingredients and stir batter until smooth.
  2. Add the rest of the ingredients except oil and set aside.
  3. Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
  4. Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
  5. Cook until bubbles surface, flip over and cook until done.
  6. Set pancake aside and wipe the pan with the paper towel that was used before.
  7. Repeat this process until all the batter is used.
  8. Serve with sweet chilli sauce.
I shared this recipe on:

Pineapple Ambrosia

Pineapple Ambrosia

Any flavour of jello will do. The ambrosia pictured above used dark cherry jello. To cut down on the sugar, use one regular jello, one sugar-free jello and sugar-free Cool Whip.

   1 (14-16 oz.) can crushed pineapple
   2 pkgs. pineapple jello 
   2 cups boiling water
   2 cups cold water
   1 tub vanilla Cool Whip
   2 Tbsp. sour cream
   2 Tbsp. shredded sweetened coconut
   Maraschino cherries for garnishing

  1. Drain crushed pineapple and set juice aside.
  2. Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups. 
  3. Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.  
  4. Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
  5. Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
  6. Serve in individual ramekins and top each with a maraschino cherry.

Saturday, May 19, 2012

Khawkswe Thoke

Khawswe Thoke
There's always plenty left over from an Ohno Khawkswe feast.

Combine the leftover noodles, chicken soup and all the garnishes (except lime wedges, roasted red chili flakes, fried onion and garlic) into the saucepan in which the soup was made, and refrigerate overnight.  This allows the noodles to absorb the gravy and the garnishes flavor the entire dish beautifully.

Make a flavoured oil. Place a Tbsp. of roasted red chili flakes, fried onion and garlic in a glass jar and fill with heated vegetable oil. This chili, onion and garlic flavoured oil is perfect as a garnish for any Burmese thoke (salad) dishes.

To serve the Khawkswe Thoke, fill a serving bowl with the noodles and heat it in the microwave. Garnish with flavoured oil, more fried onions & garlic, and a generous squeeze of lime wedges.


Saturday, May 05, 2012

Ohno Khawkswe

Burmese Coconut Chicken Noodle Soup

Chicken Soup 
The garnishes, clockwise from top left:
cilantro, green onions, hard boiled eggs, fried garlic,
fried onions, limes, red chili flakes.