Lifestyle Food and Recipes 06 Apr 2017 KHAO and SWAY along!

KHAO and SWAY along!

DECCAN CHRONICLE.
Published Apr 6, 2017, 12:17 am IST
Updated Apr 6, 2017, 12:24 am IST
Rahul Sunderajan, a city foodie and real estate consultant shares his favourite Khowsuey recipe.
Rahul Sunderajan
 Rahul Sunderajan

Burmese Khowsuey
Ingredients

For the Paste:
Kashmiri red chillies 5 to 6
Peppercorn 2 tsp
Coriander seeds 1 tbsp,
Cumin 2 tsp,
Turmeric power  1/2 tsp,
Garlic 5,
Grated coconut 2 tbsp,
Ginger (chopped) 1 tbsp,
Poppy seeds or cashew nuts 2 tbsp

Method
Grind all paste ingredients finely.
Heat oil in a large saucepan over medium heat. Add bay leaves and fry onions till they turn golden brown.
Add paste and mix for a couple of minutes.
Stir in the diced tomatoes and then add the meat and salt.
Stir in coconut milk. Mix well and cook for four to five minutes on medium flame with frequent mixing to avoid the milk from splitting.
Take a cup of rice noodles in a serving bowl, top it with one portion of the prepared curry evenly over it.
Add accompaniments as per taste.

 

a

Accompaniments

Boiled Noodles
Fried noodles
Fried garlic
Fried onion slices
Spring onions
Chopped green chillies
Peanuts
Sliced onion
Boiled egg
Coriander leaves
Lime
Red chilly flake
Salli or fried potato

For the Curry
Oil 2 tbsp,
Bay leaves 3,
Onions (thin slices)3 nos,
Diced tomatoes 2 nos,
Mutton 500 gm.

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