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 R E C E I
P E / 'S OF THE MONTH
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Kaukswe (Burmese Style)
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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.
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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.
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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.
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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
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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.
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Ingredients:
-
500
grams refined flour or maida
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300
grams soft brown sugar
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¼
teaspoon salt
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2
teaspoons spice powder
500 grams mixed dried fruits (equal quantities of currants,
raisins
and sultanas) chopped well and soaked in rum before hand
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100
grams chopped candied peep
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500
grams butter
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3
eggs beaten well
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4 tablespoons milk
½ teaspoon baking powder
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Recipe
Properties:
Sift the flour, salt, baking powder and spice powder in a
bowl. Add the fruit, candied peel and brown sugar and mix
well. Add the butter and mix with a fork. Add the beaten eggs
and milk and mix well to give a stiff consistency. Pour the
mixture into a greased and papered cake tin and smoothen the
top. Bake in a moderately hot oven for about 1 hour or till
the cake is cooked and the top turns brown. Turn out and cool
Notes:
This cake would taste awesome if the fruit is soaked well
in advance. Keep adding more rum to the fruit so that it
soaks well.
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Ingredients:
200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee
2 teaspoons golden or caramel syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams
raisins
100 grams chopped sultanas
100 grams
mixed peel
½ teaspoon salt
100 grams sugar |
Recipe Properties:
Cream the butter and
sugar together then add the eggs and mix well. Gradually add
all the other ingredients and mix well. Grease a Pudding Mould
or any suitable bowl with butter. Pour the pudding mixture
into it then steam the pudding for about 1 hour on low heat
till it is firm to touch.
Notes:
This pudding can be made in
advance and refrigerated till required. Steam for 10 minute or
microwave for 3 minutes before serving
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