Burmese Chicken Curry - Chet Tha Sipyan

Curry in Burmese is called ‘Sipyan’ which literally means ‘oil returns’, a sign that the gravy is ready. Although it’s called a curry, very few spices are used.  The color is achieved with the help of tomato paste and the flavor is created by simmering the pureed onion, garlic, red chilli and tomato paste long and slow. Sipyan tastes great cooked with chicken, duck, pork, beef or plain vegetables, served over a bed of Ohn Htamin or Burmese coconut rice.

Burmese Coconut Rice - Ohn Htamin

Rice is an essential part of any Asian or Indian meal. In my home, we're particular about what kind of rice we eat. Basmati rice is our favourite, but if that isn't available, jasmine rice comes in at a close second. Packaged instant rice tastes horrible when one is used to either basmati or jasmine long-grain rice. Some people prefer short-grain sticky rice which I have yet to experiment with, and try to avoid because of its high starch content. So the discussion here focuses on long-grain rice.

The easiest way to prepare long-grain rice is to wash it, let it soak for 10-15 minutes and cook it with double the quantity of water in the rice cooker. No need to worry about it catching and burning at the bottom because most rice cookers turn off automatically when the water is absorbed completely. 

Cooking rice on the stove top is really easy to do, but I would suggest setting a timer as a reminder to turn off the stove so the rice doesn't burn. I've blogged about making perfect basmati rice on the stove top and in the microwave oven and my methods have been successful every time.

Now, to get back to this delicious recipe for Ohn Htamin, it forms the base for a festive Burmese meal because it goes so well with any sipyan or Burmese curry. The memories of our childhood in Burma come rushing back at the thought of this meal! The perfect condiment for Ohn Htamin is dry balachaung, also an essential part of the Burmese table. 

Mango & Saffron Srikhand

Yogurt Mousse with Mango & Saffron

Mango pulp and Greek yogurt are staples in my pantry. When guests arrive for dinner on short notice, this dessert is very easy to whip up and is always a hit! Rose syrup and mango pulp are available in Indian grocery stores, as are saffron & cardamom powder.

Prep Time: 5 min

Chill Time: 1 hour or overnight
Serves: 4-6

Ingredients:

½ cup mango pulp

1 (7 oz.) tub Greek yogurt

¼ tsp. cardamom powder

1 tsp. rose water

sugar to taste
½ tsp. saffron (kesar), crushed
1 Tbsp. milk

Method:

1. Stir half the crushed saffron into milk, microwave for 10 seconds and set aside.
2. Beat mango pulp with yogurt, rose water, cardamom powder and soaked saffron.
3. Adjust sugar according to taste.
4. Transfer to a serving dish and garnish with remaining crushed saffron.
5. Chill in the refrigerator overnight or for at least an hour.
6. Serve chilled.

Note: If Greek yogurt is not available, use plain yogurt that has been drained of all moisture.

Mango Lassi

Mango & Yogurt Smoothie

Mango lassi is a mango and yogurt smoothie that is generally served at Indian restaurants in India and abroad. It is amazingly refreshing in the hot summer months. The addition of ginger powder gives the smoothie a special flavor and aids in the digestion of the mango. This beverage is delicious!

Makes 2 servings

Ingredients:
1 cup mango pulp (see Other Options below)
1 tub (4 oz.) Dannon Lite & Fit (45 calories) vanilla yogurt
   or 1 cup plain yogurt + 3 tsp. sugar, or to taste
1/2 cup milk or Land O Lakes fat-free half-and-half
1/8 tsp. ginger powder
1/8 tsp. cardamom powder

Directions:
Whip all ingredients together with an egg beater.
Sprinkle with cardamom powder.
Chill and serve within 24 hours.

Other Options:
Mango pulp is available in 30 oz. cans in Indian grocery stores. If it is not available where you live, it can be replaced with a ripe mango, peeled, deseeded, chopped & pureed. Extra sugar, may be required, according to taste.

Mango can be replaced with canned peaches or sweetened frozen strawberries.
It would be fun to experiment with other fruits.

The vanilla or plain yogurt can be replaced with vanilla ice cream.

This recipe was shared on:

Red Lentils with Mango and Eggplant

Ingredients:

1-½ cups red lentils (masoor dal)

3 cups water

2 Oriental eggplants, cut in bite-size pieces and tossed with salt

2 Tbsp. vegetable oil

½ tsp. black mustard seeds

2 dried red chilies

2 tsp. ginger paste

1 (3 oz.) pkg. dried unsweetened mango slices

or 1 green mango, peeled, deseeded and chopped

Salt to taste

1 tsp. ghee or melted butter

cilantro, chopped

2–3 whole green chilies

Directions:

1.    Wash lentils until water runs clear.

2.    Heat oil in a pan over medium-high heat & add mustard & dried chilies.

3.    When mustard seeds start to sizzle, add lentils, salt, mango and water.

4.    Cover and cook on medium heat until lentils are tender.

5.    Adjust salt to taste, add eggplant and ginger paste.

6.    Cover and cook until eggplant pieces are cooked.

7.    Garnish with ghee, cilantro and whole green chilies.

8.    Transfer to a serving dish and serve with steamed rice or naan.

Kashmiri Rogan Josh

This dish was inspired by a couple of recipes posted on Facebook, but I modified it to suit my family's taste. I reduced the amount of Kashmiri mirch and added 2 Roma tomatoes instead and also added potatoes because of our love of meat and potatoes :) 

I was tempted to cook this in the pressure cooker, but decided to take the traditional route and cook it long and slow on top of the stove.  It took a total of 1-1/2 hours to cook.

Ingredients:

2 lbs. baby lamb leg, cut in stew pieces

1 Russet potato, cubed (optional)

4 Tbsp. vegetable oil

2 cinnamon sticks

4 black cardamoms

2 star anise

2 medium (Roma) tomatoes, chopped

½ tsp. hing (asafoetida)

1 level tsp. dried ginger powder

1 heaped tsp. Kashmiri mirch

½ tsp. black pepper powder

½ tsp. cardamom powder

1 cup boiling chicken broth

1 level tsp. roasted fennel seed powder

1 tsp. garam masala

salt to taste

Directions:

1. Wash lamb pieces and rub well with salt.
2. Heat oil over medium-high heat and temper with hing, cinnamon sticks,    black cardamom and star anise.
3. Add lamb pieces, fry until oil resurfaces, add tomatoes and again cook until oil resurfaces. This step should take about half an hour.
4. Reduce heat to medium, stir in ginger, black pepper, Kashmiri mirch and cardamom powder.
5. Stir well and add chicken broth and potatoes.
6. Cover and cook until potatoes are tender for about an hour.
7. Add fennel seed powder and garam masala, adjust salt and remove from heat.
8. Serve with rice or naan. 

Cauliflower, Potatoes & Shrimp in White Poppy Seed Sauce

Phool Kopi Alu Chingri Posto

White poppy seed sauce (known in Bengali as 'posto') is very versatile and can be used to dress practically any vegetable. The addition of black mustard seed paste and grated coconut gives it an added dimension of flavour.  And shrimp will, of course, take it up the ultimate notch! 

Ingredients

1 lb. shrimp, shelled & deveined
Paste of
   1 tsp. black mustard seeds

   2 tsp. white poppy seeds

   2 tsp. freshly grated unsweetened coconut

   2 green chillies

   Salt to taste

juice of 1 lime

2 + 4 Tbsp. vegetable oil

1 tsp. nigella seeds (a.k.a. kalo jeera/kalonji)

1 cauliflower, cut into florets

1 russet potato, cut in long wedges

1 Tbsp. ginger paste

1 tsp. ghee

½ tsp. sugar

1 tsp. chopped cilantro

4 green chillies, slit

Directions

Soak black mustard seeds with salt for ½ an hour and drain.

Soak white poppy seeds in boiling water for ½ an hour. Do not drain.

Purée the paste ingredients listed above along with water poppy seeds were soaked in.

Add lime juice to the paste, stir well and set aside.

In a skillet, heat 4 Tbsp. oil & sputter nigella seeds.

Add and cook cauliflower, potatoes with ginger paste & salt until cooked.

Add shrimp and pour poppy seed paste over vegetables in skillet, cover and cook for 5 minutes.

Add sugar, adjust salt and garnish with ghee, cilantro & green chillies.

Serve with steamed Basmati rice.

Catfish Steaks in Fennel Seed Sauce

Mouri Bata Diye Magur Maacher Jhol

This dish was inspired by Ishani Ghosh Majumdar's recipe posted on Kitchen Raagas group in Facebook:

https://www.facebook.com/photo.php?fbid=4360786297996&set=oa.358676787548427&type=1&theater

Ishani made this dish with climbing perch (koi maach) which is not readily available in this area. Both climbing perch and catfish are bought live from the markets in Bengal, India, and dressed by the fishmonger only after they are sold. As an alternative, I've used live catfish from the oriental store and requested the fishmonger to cut it into steaks. 

The fennel paste is made by roasting fennel seeds in a dry skillet until their aroma is released, taking care not to brown them. Once cooled, the fennel seeds are ground to a fine powder in a coffee grinder that has been reserved specifically for grinding spices.  

After each use, the spice grinder is whirred with baking powder to clean it and remove all aromas.


Ingredients:
6 catfish steaks
4 Tbsp. vegetable oil
1 tsp. fennel seeds
2 Roma tomatoes, chopped
1 Tbsp. ginger paste
½ tsp. turmeric
1 Tbsp. Kashmiri mirch or chili powder
2 + 1 Tbsp. fennel seeds, roasted and ground to a fine powder
½ tsp. sugar
salt to taste
4 green chilies, slit
chopped cilantro

Directions:
1. Apply salt & turmeric to catfish and set aside to marinate for ½ an hour.
2. Make a paste with 1 tsp. oil, ginger paste, salt, Kashmiri mirch & 2 Tbsp. fennel powder.
3. Stir remaining 1 Tbsp. fennel powder and sugar with water and set aside.
4. In a skillet over medium-high heat, fry catfish steaks in oil and set aside.
5. In the same oil, fry fennel seeds until they sputter, then add the tomatoes.
6. Cook tomatoes with 1st batch of fennel paste until tomatoes break down.
7. Add a cup of boiling water, stir the gravy and adjust salt to taste.
8. Add fried catfish, bring gravy to a boil and add 2nd batch of fennel paste.

9. Garnish with cilantro & green chilies and serve with steamed Basmati rice.

Mung Dal with Sweet Potatoes & Carrots

Kacha Mooger Dal Shobji Diye

Every now and then, I like to have mung dal in its unroasted form. It's called 'kacha mooger dal' in Bengali  which translates to 'raw mung lentils'.  I like to add vegetables (shobji) to lentils to get more vegetables into our daily diet.

Ingredients:

1 cup mung dal, washed and soaked in water for 1/2 hour

1 sweet potato, cubed

1 cup baby carrots, halved

2 Tbsp. extra light olive oil

1 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste

½ tsp. sugar

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Bring lentils, along with water it was soaked in, to a boil and simmer until tender.
2. Meanwhile, heat oil in a skillet and fry cinnamon stick, star anise and shah jeera until seeds sputter.
3. Add sweet potatoes, carrots, ginger paste and turmeric.
4. Stir everything and simmer on medium heat until vegetables are cooked.
5. Pour cooked lentils over vegetables, add sugar, salt and 1 cup hot water and bring to a boil.
6. Simmer for 10-15 minutes and adjust salt to taste.
7. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Burmese Green Beans

I've given Mum's recipe a slight Burmese twist with the addition of dried shrimp powder, soya sauce, fish sauce and toasted sesame oil.

Burmese Dessert - Sanwin Makin

Cream of Wheat Cake Made With  Coconut Milk

I adapted this recipe submitted by Saw Saw Win on the Burmese Food Lovers' Kitchen group in Facebook. The amount of brown sugar has been reduced from 3-1/2 cups to 2 cups for those of us who have to watch our sugar levels, and the oven temperature increased to 375°F from 350°F.

There was a snow storm last night (about 5" or so) and when I looked out of the living room window this morning, I found that the young man who lives across the street from us was hard at work, removing the snow from our driveway with his snow-blower.  To thank him for his kindness, a few squares of this dessert and some oranges were hand-delivered to him by my husband.

DH was not able to describe the dessert to him except to say that the white things on top were white poppy seeds, so I called him on the telephone and gave him a list of the other ingredients just so he would know what he was eating. The young man is a chef and much appreciated the details!

Easy Meatloaf Dinner

Meatloaf Dinner 

All that's left to be made is the gravy!

Remove meatloaf from oven and allow to rest
for at least 15 minutes before slicing so that
any residual juices are absorbed

October 14, 2011

Kole, our grandson who is 5 years old, spent the evening with us yesterday. 

When we got to our home, he asked, "What are we having for dinner?" 

I said "Meatloaf, rice and gravy with green beans and carrots". 
"But I don't like meatloaf!" to which I replied "Which little boy do you know who doesn't like hamburger?" 
You should have seen how clean his rice bowl was when he was all done  
He had so much fun with the green beans. He took each one apart and ate the little pods and counted all the depressions left by the pods before eating the rest. 
He's totally charming!

Serves:             6

Prep Time:       30 minutes

Baking Time:    1 hour

Cooking Time:  15 minutes (for vegetables & gravy)

Ingredients

For meatloaf:

1 lb. meatloaf mix (1:1 ground beef, pork and veal) 

½ 6 oz. pkg. Kraft Stove Top Chicken Stuffing Mix 

3 stalks celery, chopped

1 large or 8-10 baby carrots, grated

1 medium onion, grated

¼ cup Heinz tomato ketchup

2 eggs, beaten

Salt and pepper to taste

For side of vegetables per person:

1 handful green beans, ends removed

8-10 baby carrots

4-6 florets cauliflower or broccoli

Butter and salt to taste

For beef gravy:

1 8 oz. bottle Heinz Beef Gravy 

1 cup hot water

Directions:

1. Preheat oven to 375°F.
2. Bring meatloaf mix to room temperature.
3. Grind stuffing mix in food processor; place in a deep bowl.
4. Grate celery, carrots and onion (mirepoix) in food processor.
5. Combine stuffing mix, mirepoix, ketchup, beaten eggs, salt and pepper until thoroughly combined.
6. Add this to the meatloaf mixture and using hands mix until all ingredients are thoroughly combined.
7. Place in a glass loaf pan, pat down to fill all nooks and crannies, cover with foil and bake at 375°F for ½ hour.
8. Remove foil and bake another ½ hour or until internal temperature reaches at least 160°F.
9. Allow to cool for 15 minutes, slice and serve over hot cooked rice or mashed potatoes topped with gravy.

Notes:

Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. 

The amount of vegetables listed in the ingredients should be multiplied by the number of guests being served. 

Blanched Vegetables:

1. In a big pan, bring a generous quantity of water to a boil.
2. Blanch each vegetable, removing vegetables as soon as water returns to a boil. 
3. Toss each vegetable with a little butter and salt to taste. 

Beef Gravy:

1. Reserve 1 cup hot water in which vegetables have been blanched.
2. Into a saucepan, empty the bottle of Heinz Beef Gravy, stir in as much hot water as needed to achieve the desired consistency of gravy and bring to a boil.

I shared this recipe on:

Burmese Noodle Salad with Cilantro Dressing

Noodle Salad with Cilantro Dressing

Taster's Bowl (bottom right) garnished with
fried onions & garlic, roasted sesame seeds,
crushed cashews and a squeeze of lime

Fish Tofu

For another variation of this recipe, take a look at Burmese Noodles with Cilantro Pesto.

The cilantro dressing is reminiscent of pesto which is usually made with basil and pine nuts. This dressing uses cilantro and cashew nuts, along with other Burmese ingredients. The salad can be eaten at room temperature, cold or microwaved for 30 seconds, just enough to take the chill off. I added fish tofu (similar to fish cake) to add some protein to the dish.

Lamb Shahi Korma

Mala Ray Chatterjee's Mutton Shahi Korma

Reproduced in my kitchen

Lamb Shahi Korma is a lamb curry fit for a king or Shah. Shahi Kormas are generally cream based dishes that include nuts and sometimes, raisins. I purchased a whole leg of baby lamb (9 lbs.) at the halal meat store and had the butcher remove most of the fat layer and cut it into pieces suitable for a stew. He packaged it into 4 bags which I froze until needed. I followed this recipe exactly, except that olive oil replaced most of the butter and ghee, fat-free half and half replaced the cream and since there were no almonds in the house, a paste of raw cashews had to suffice.  I ground about half a cup of golden raisins with the cashews. The reason my dish looks more red is because I used greek yogurt which has no moisture in it, instead of regular full-fat yogurt. To retain the white color of the gravy, I will use regular yogurt next time. The white pepper powder gives this lamb curry a real kick!

By Mala Ray Chatterjee

https://www.facebook.com/photo.php?fbid=4205562811541&set=oa.358676410881798&type=1&theater

Ingredients:

1 kg. (2 lbs.) mutton/lamb (marinated overnight in curd and ginger-garlic paste) 
100 gms. (1/2 cup) roasted almonds/cashews, soaked and made into a paste
white butter-100 gms. (1 stick or 1/2 cup)
ghee-100 gms. (1/2 cup)
Amul cream-100 gms. (1/2 cup)
white pepper powder-2 Tbsp.
4 large onions, chopped
2 Tbsp. ginger paste
2 Tbsp. garlic paste
300 gms. (1 cup) curd/yogurt
whole garam masala - 4 sticks of cinnamon, 4 bayleaves, 8-10 cardamoms, 8-9 cloves
6-8 slit green chillies

Directions:

Pour butter and ghee in pressure cooker, put the whole garam masala, fry the onions till translucent..not brown, add the marinated mutton/lamb and pressure cook till done...on simmer...(no water). Open the lid , add almond paste , salt, cream, white pepper and green chillies...take off heat after 2-3 minutes....finger-licking good!

Khichuri - Rice & Lentil Soup

This is the perfect soup for a cold and rainy or snowy day. Equal portions of rice and mung and/or red lentils along with a variety of vegetables (cauliflower & potatoes are a must) are fried with spices and onions before being cooked long and slow at a simmer. It is garnished with hard-boiled eggs, a wedge of lemon and deep-fried onions.

Ingredients:

1/4 cup red lentils, washed and drained

1/4 cup mung dal, washed and drained

1/2 cup Basmati rice, washed and drained

1/4 cup wheat berries*, washed & drained (optional)

1/2 pkg Freshlike frozen vegetables

2 russet potatoes, chopped small

1/2 cauliflower, cut in florets

4 Tbsp. vegetable oil

1 cinnamon stick

4 green cardamoms

6 cloves

1/4 tsp. cumin seeds

1/4 tsp. fennel seeds

1/4 tsp. paprika or Kashmiri mirch powder

1/4 tsp. cumin-coriander powder

1/8 tsp. turmeric

salt to taste

2 onions, chopped fine

1 green chili, chopped fine

2 Tbsp. grated coconut, unsweetened

1 tomato, chopped fine

1 tsp. ginger paste

1/2 tsp. sugar

1 lemon, cut in wedges

4 hard-boiled eggs, shelled and chopped

1/4 cup deep fried onions

2 tsp. ghee

Directions:

1. Wash rice and lentils, soak in water and set aside.
2. Add eggs to a pan of cold water and boil for 10 minutes.
3. Remove pan from heat, cover eggs and set aside for 10 minutes.
4. Drain eggs and cool, remove shells, chop and reserve for later.
5. Heat oil over high heat in a large saucepan.
6. Fry cinnamon, cardamom, cloves and star anise for 2 minutes.
7. Transfer cardamom, cloves and star anise to a stainless steel tea ball or tie in a cheese-cloth and set aside.
8. In same oil, sputter cumin and fennel seeds.
9. Add 2 Tbsp. deep fried onions, chopped onions, grated coconut and green chilies and fry until onions turn translucent.
10. Add tomatoes, turmeric, paprika and cumin-coriander powder and stir-fry for 2 minutes.
11. Stir in frozen and fresh vegetables and fry until vegetables are well coated with the rest.
12. Add rice and lentils, salt to taste and stir well until thoroughly combined.
13. Add 8 cups of boiling water along with tea ball with spices and simmer until potatoes are cooked and soup is reduced by half.
14. Adjust salt to taste and stir in ginger paste, sugar and ghee.
15. Ladle soup into bowls and garnish each with chopped eggs, deep fried onions and juice of one lemon wedge.

Khichuri with a side of pan-fried eggplant

* Wheat berries are grains of whole wheat. They are pre-packaged and sold in Indian grocery stores and are used in a dish called Haleem. Because everything in this soup becomes really soft and merges together, the wheat berries give a surprising texture and bite to this dish.

Chicken Corn Soup

The little red dot is a drop of Sriracha chili sauce

This is one of my family's favourite soups to order at a Chinese restaurant, so here is my take on it. It is a popular item on Chinese menus in Kolkata, India and can also be found at Indo-Chinese Hakka restaurants in Toronto, Canada, where the signs often call out 'Calcutta style Chinese food'. 

Baingan Bhartha

Stir-Fried Eggplants & Peas

When we lived in Defense Colony in New Delhi, there was a dhaba in the corner of our street.  The vegetarian dishes there were wholesome, but some non-vegetarian dishes were very rich. This eggplant preparation was a favorite and something the whole family enjoyed.  It is very simple to make and requires that large eggplants be roasted prior to mashing and cooking. I had oriental eggplant which, as suggested by my niece, I chopped instead of roasting.  The next time, I will chop the oriental eggplant in much smaller pieces so that they practically disintegrate during the slow cooking process.

 

Ingredients:

4 large oriental eggplants, chopped finely

4 Tbsp. vegetable oil

1 tsp. cumin seeds or shah jeera

2 green chilies, chopped fine

3 large onions, chopped fine

1 Tbsp. garlic paste

1 Tbsp. ginger paste

1 Tbsp. tomato paste

3 medium Roma tomatoes, chopped fine  

½ tsp. coriander powder

¼ tsp. cumin powder

½ tsp. garam masala powder

¼ tsp. sugar

2 Tbsp. cilantro, chopped fine

1 tsp. ghee

 

Preparation:

1.    Sputter cumin seeds and chopped chilies in hot oil over medium-high heat.

2.    Add onions and stir-fry until soft and translucent.

3.    Add garlic, ginger and tomato pastes and stir-fry for a minute.

4.    Reduce heat to medium-low and add tomatoes and powdered spices.

5.    Stir well and cook until oil resurfaces.

6.    Add eggplant pieces, stir, cover and simmer again until oil resurfaces.

7.    Stir in frozen peas, cover and cook until peas are cooked.

8.    Garnish with sugar, cilantro and ghee and cook for another minute or two.

9.    Serve hot with cooked basmati rice or chapatis.