|Coffee Almond Crunch Ice Cream|
Sunday, August 31, 2014
|Pazun Htamin Kyaw|
As in any other fried rice recipe, it is best to use day old rice that has been refrigerated overnight so that the rice absorbs all moisture. I've used Basmati rice, but jasmine or any other long-grain rice would work just as well.
Ingredients (makes 4 servings)
3 cups water + 2 cups chicken broth (vegetarians use 5 cups water)
1 tsp. shrimp powder (vegetarians use 1 heaped teaspoon julienned nori)
1 Tbsp. fish sauce (optional)
1/2 bottle gourd/lauki, peeled and cubed (seedless cucumber works too)
1 small onion, diced
1 cup romaine lettuce, shredded
salt to taste
Lime, cut in wedges
2 green onions, sliced thin
- Divide lettuce and green onions between 4 bowls & set aside.
- Bring water and chicken broth to a boil and turn heat down to med-low.
- Add remaining ingredients and simmer until lauki is soft.
- Ladle soup over lettuce in the 4 bowls (lettuce will wilt in hot broth).
- Serve with wedges of lime.
Wednesday, August 27, 2014
|Rajma with Keema & Alu|
Rajma is a one-pot vegetarian meal that is usually made with kidney beans and without meat. Canned beans drastically reduce the time it takes to cook the beans. As the beans cook and break down, they serve to thicken the gravy and impart a creaminess to it.
This stick-to-the-ribs comfort food is ideal for rainy and cooler weather.
1 lb. minced lamb or beef
1 lb. minced lamb or beef
1 (14 oz.) can red/kidney beans, rinsed in several changes of water & drained
1 russet potato, diced
4 Tbsp. vegetable oil
2 cinnamon sticks
2 star anise
1 tsp. cardamom pods
1/2 tsp. whole cloves
1/4 tsp. shah jeera/cumin seeds
1 large tomato, minced
2 large onions, peeled and minced
10 cloves garlic, minced
2 Tbsp. ginger paste
2+ tsp. Kashmiri mirch/paprika/chili powder
1/2 tsp. Bengali garam masala powder
1 tsp. coriander-cumin powder
2 cups beef broth, set to a simmer
salt to taste
1 tsp. ghee
- Heat oil over medium-high heat and sputter cinnamon, cardamom, cloves, star anise and cumin seeds.
- Add onions, garlic and ginger paste and stir-fry until onions turn translucent.
- Stir in tomatoes, coriander-cumin powder & Kashmiri mirch.
- Simmer until tomatoes break down and oil resurfaces.
- Add minced meat and potatoes and stir-fry until meat browns.
- Stir in garam masala powder and beef broth, bring to a boil and lower heat to medium-low.
- Adjust salt to taste, cover and simmer for 30-45 minutes until gravy reduces to about 1/2 cup.
- Garnish with ghee, remove from heat and transfer to a serving dish
Serve over steamed Basmati rice or with naan or chapatis.
Monday, August 25, 2014
(with ground chicken)
There were only three of us for dinner that day, so there was half a package of ground chicken left that I froze to use later. The entire package of ground chicken was browned with onions, garlic and tomatoes, and at that point half went into the 'walking tacos' and half was frozen.
Today, all I had to do was add the sauces, peppers, green onions and quickly stir-fry it for dinner.
|Bhaja Mooger Dal Squash Diye|
Toasting split, yellow mung beans just until golden brown in a dry skillet gives these lentils a deep & rich flavour. It takes about the same amount of time for the julienned chayote squash and lentils to cook. The ghee can be omitted to make this a vegan dish.
A popular accompaniment to an Indian meal is a chopped salad of cucumbers, onions, tomatoes, green chilies and cilantro tossed with lime juice and salt. I added corn kernels and green onions to the mix and came up with this colorful salad.
Monday, August 18, 2014
|5 Vegetables in Coconut Milk|
All the vegetables are cut in cubes of similar size.
Sunday, August 17, 2014
|Panch Mishali Dal|
made with fresh vegetables
|2nd Try made with frozen vegetables|
Wednesday, August 13, 2014
Greek yogurt imparts a creamy texture to the gravy in this dish. The yogurt should be taken out of the refrigerator and brought to room temperature before cooking. It also needs to be whipped well and added to the hot pan after reducing the heat to low, one tablespoon at a time and mixed into the gravy with each addition. The yogurt is added a tablespoon at a time so that it does not separate. Be very gentle when adding the yogurt so that the pieces of eggplant do not disintegrate.
|Phool Kopi Alu Aar Chingri|