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Recipe of the Month

R E C E I P E / 'S   OF    THE MONTH

Kaukswe (Burmese Style)

INGREDIENTS

1 Chicken-cooked, de-boned and cut into small pieces

11/2 cups thick coconut milk

3 large onions finely sliced

3 cloves garlic crushed

1/2 cup chickpea flour (besan)

4 eggs hard boiled and chopped small

corriander leaves chopped fine

green chillies chopped fine

500 gms noodles (regular or rice) cooked

chilli oil (1 tsp chilli poeder+2 tsp olive oil cooked together for 1 min)

Fried chopped garlic

lemon juice

 

METHOD

Cook thick coconut milk in a pan stirring constantly, until it is very oily. Add half the onions and all the garlic and fry until the colour changes. Add chicken and cook, stirring constantly for a few minutes and set aside.

Mix chickpea flour with cold water to form a thin cream. Add thnin coconut milf to a pan and when it comes to a boil add the chickpea paste to it stirring constantly until it thickens a little. Add the chicken and onion mixture and simmer for 3-5 mins.

Stir in chilli oil and remove from heat. Serve in a large bowl with noodles.

 

Garnish

Garnish with onions, coriander leaves , green chillies, fried chopped garlic, lemon juice and sprinkle on some chickpea flour.

 

Micro Badaam Barfi

INGREDIENTS
1 cup almonds (125 gm)-blanched, peeled and ground
1/2 cup sugar (125 gm)
1 cup milk (240 ml)
1/2 cup ghee (120 gm)
A greased plate to set barfi

 

METHOD

Place all the ingredients in a broad microwavable dish and cook on HI for 13-14 minutes, stirring 5-6 times, till it becomes difficult to stir and it gathers together.
Transfer on to the greased plate and press down to level. Leave to set and cut when cool.

 

Tangri Kababs

INGREDIENTS


500 gm chicken drumsticks
1 cup hung yoghurt
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp kashmiri chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp green chillies- chopped
1 tbsp coriander leaves- chopped

Garnish
lemon wedges and onion rings to serve on the side

 

METHOD

 

Prick the drumsticks with a fork or make slashes with a knife.
Mix together with all the ingredients, except onion rings and lemon wedges. Leave marinated for 4-5 hours, or even overnight.
Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards. Cover and cook at HI for 5 minutes, turning once.
Cover and cook on HI for another 3 minutes. Uncover and cook at HI for 2 minutes. Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.

 Note
1.) If you have browning mode, cook it uncovered, first on HI for 6 minutes, then on grill for another 6 minutes.
2.) Cooked without oil but you can brush it with some before the last 2 minutes.

Mulligatawny Soup

is the best known Anglo-Indian dish in this country. Meaning "chilli water" in Tamil, it was probably invented by an Indian chef to suit his English masters' fondness for soup, a dish not commonly eaten by Indians. Of course it evolved throughout the years and even know you can find dozens if not hundreds of different recipes. The one below is a combination of a couple. You can also make the soup vegetarian by skipping the chicken, or use another type of meat. You can use cream instead of coconut milk, and add other ingredients such as rice, curry leaves, tamarind concentrate and celery. I used mansoor dhal, which are gorgeous, tiny orange-red lentils, but I'm sure you can use other lentils as well.

Ingredients

  • 1 1/2 lbs chicken thighs,  6 cups water ,1 tablespoon ghee ,1 onion, chopped ,4 cloves garlic, minced

  • 1 1" piece fresh ginger, chopped ,2 jalapeno chilies, seeded and chopped ,1 carrot, chopped

  • 1 apple - peeled, cored, and chopped ,1 large potato, peeled and diced ,1 cup red lentils

  • 1/4 tsp. ground cinnamon ,1/4 tsp. ground cloves ,2 tsp. ground coriander ,1 1/2 tsp. ground cumin

  • 1 tsp. ground turmeric ,4 cardamom pods, bruised ,1 tbsp. lemon juice ,2 cups coconut milk

  • 2 tbsp. chopped fresh cilantro

    		•

    Instructions

    In a large pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes. Remove from the pot and reserve the water. Let the chicken cool and then debone and chop into large chunks. Set aside.

    Heat the ghee in a large pan and add the onion, garlic, ginger and chilies. Sautee until the onion is tender. Take off the heat and add this mixture to the water from the chicken.

    Add the remaining 2 cups of water to the pot and then add the carrot, apple, potato, lentils, cinnamon, cloves, coriander, cumin, turmeric and cardamon pods. Simmer covered until the vegetables are tender, around 15 minutes.

    Add the lemon juice, coconut milk and cilantro, stir until heated through and serve.

     
    Lemon Pudding -

    Puddings, specially cold fruit puddings, were among the most common desserts in Anglo India. This particular lemon pudding is served warm but it's both simple and delicious, I think it would also work well as filling for lemon pie.

    Ingredients
  • 8 tbsp. unsalted butter
  • 3/4 cup sugar
  • 6 eggs yolks.
  • 3 lemons, juiced
  • grated peel from 1 lemon
  • 4 tbsp. breadcrumbs

    • Preheat the oven to 350F. Grease a baking dish.

    Cream the butter and sugar together until white and fluffy. Mix in the egg yolks, 2 at a time. Gradually add the lemon juice, lemon peel and breadcrumbs, mix well. Pour the batter into the baking dish and bake for 20 minutes, until the top is lightly browned.

    Masala steak -

    is an Anglo-Indian specialty, a perfect example of the marriage of English and Indian flavors and ingredients. It doesn't actually contains steaks per se (though it can be made with beef), just large, flat pieces of lamb.

    Ingredients

     
  • 2 lbs boneless lamb
  • 2 medium red onions
  • 2 medium potatoes
  • 2 cups water
  • salt to taste
  • 3 tbsp. vegetable oil, for frying

    •  

    		  
  • For the paste
  • 3" piece of fresh ginger, peeled and chopped
  • 7 garlic cloves, peeled and chopped
  • 1 medium onion, chopped
  • 1/2 cup water

    •  

    		  
  • For the spice powder
  • 1 tbsp. ground coriander
  • 1 tbsp. cumin seeds
  • 1 tbsp. brown mustard seeds
  • 1/2 tsp. turmeric
  • 1 tsp. cayenne pepper

    •  

    Instructions

    Cut the lamb into 3" x 1" x 1/4" pieces. Peel and cut the slice the onions into thin rings. Peel and cut the potatoes into 1/4" rounds. Set aside.

    Prepare the paste. Put the ground ginger, garlic, onion and water in a blender or food processor. Blend to a fine paste, pushing the mixture down with a spatula if needed.

    Prepare the spice powder. Grind the coriander, cumin, mustard seeds, turmeric and cayenne pepper together.

    Heat the oil in high in a large, wide pan. Add the lamb and stir-fry until the lamb pieces brown, 10 to 15 minutes. Reduce heat to medium and add the paste and spice powder. Mix well. Add the water and simmer covered for 45 minutes. Add onion, potatoes and salt to taste. Stir and cook for another 15-20 minutes, until the potatoes are cooked. Serve.