Chicken Khao Suey is a Burmese dish that essentially consists of noodles and chicken in a coconut milk soup, served with a variety of condiments. The condiments are what elevate this dish to an entirely different level. They truly add magic to this bowl of coconut-y goodness! I had eaten this dish only once before, over 5 years back in Mumbai. I had been planning to cook it ever since. And I finally got down to making it this Sunday and it was the perfect Sunday lunch. It’s on my ‘favorite things to cook’ list now and I’m pretty sure we will be eating it often!
It is a fairly easy dish to make, and could be made on a weekday even when you are short on time. The condiments used, need some prep but you could do it in parallel, while the soup simmers. The soup with all the condiments is absolutely delicious, packed with flavor and so good for the soul! I’m going to call it ‘chicken soup for the mama’s soul’! It’s one of those dishes that makes me go nom nom nom just as I think of it!
Here’s the recipe.
Prep time: 10 minutes
Cook time: 40 minutes
Chicken breasts – 2 (Cut in bite sized pieces)
Coconut milk – 1 can (400 ml)
Chicken broth – 1 cup (250 ml)
Shallots – 2 (Sliced)
Ginger – 1 teaspoon (Chopped)
Garlic – 1 teaspoon (Minced)
Dried red chillies – 3 (Whole)
Fresh Basil – 5-6 leaves
Gram flour – 2 tablespoons
Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
Salt – 1 teaspoon (Or to taste)
Turmeric – 1/2 teaspoon
Lime juice: 3 tablespoons (Freshly squeezed)
Olive oil: 3 tablespoons
Cilantro – 1/8 cup (Freshly chopped)
Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
Lime – 1/2 Lime (Cut in cubes)
Hard boiled eggs – 2 (Cut in half)
Jalapeños – 2 (Optional – Seeded and chopped)
Spring Onions / Scallions – 4 (Chopped)
Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
As the shallots start turning pink, add chicken and basil leaves to the pot.
Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
Cook for 5 minutes and then add coconut milk and chicken broth.
Cover the pot and let the soup simmer for 20 minutes on low heat.
While the soup is cooking, boil the eggs and peel and slice them.
Prepare noodles as per the instructions on the packet, rinse and drain them.
Add noodles to a large soup bowl and add hot soup on the noodles.
Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
I used store bought fried onions but if you have the time, you could slice fresh shallots and fry them till they are nice and crispy. I also used red chilly flakes as a garnish instead of the jalapeños, but you could add either or neither, depending on how spicy you like your food.
I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.
Life has gotten really really busy and I’m finding it increasingly hard to find time to cook and blog about it, since I went back to work. Evenings are a blur of activity and I find myself in bed snoozing, around the same time as my toddler. Weekends are spent catching up with friends and being out or doing chores and getting ready for the week. Not complaining about any of it, except of course about not finding enough time to blog and not spending enough time with my buttercup, not in that order though!
Keeping this one short, since my little one is only going to snack for so long, this cumin spiced chicken recipe is delicious and super easy to make.
The chicken needs to be marinated for an hour at least. You could marinate it for longer if you have the time! I haven’t been the most organized person lately so I just marinated it for an hour, while I prepped the salad and played with my little one.
Cumin Spiced Chicken:
Chicken legs – 4 (Skinless, with bone)
Chicken breasts – 2 (Cut in three pieces each)
Ground cumin: 3 teaspoons
Ground nutmeg: 1 teaspoon
Coriander powder: 1.5 teaspoon
Salt: 1 teaspoon (Or to taste)
Paprika: 1/2 teaspoon (Or to taste)
Lemon juice: 2 tablespoons
Olive oil: 4 tablespoons
Garlic: 1 teaspoon (Minced)
Mix all the ingredients and rub over the chicken and refrigerate.
Marinate chicken for at least an hour (Or maximum over night)
Preheat oven to 420 degrees Fahrenheit ( 215 degrees Celsius) and line a baking tray with foil.
Place chicken on the tray and place tray in oven on the middle rack for 30 minutes, turning the chicken over after 15 minutes.
At the end of the 30 minutes, set oven to broil and place tray on top rack for 10 minutes, turning chicken over after 5 minutes.
Splash on some freshly squeezed lemon juice and serve hot!
Alternatively, you could cook grill the chicken in the barbecue. That was my plan initially but due to unexpected rain, I had to cook the chicken in the oven. Make sure chicken is cooked through and has a nice grill to it. This chicken is the perfect meal with this Apple and Beetroot summer salad. Let me know what you think of it!
It’s been a really hot summer so far, but whose complaining? I would take summer any day over the almost six months long Canadian winter! Summer in Canada is synonymous with being outdoors – camping and hiking, barbecues and patios, salads and cocktails! What’s better on a hot summer day than a quick, easy to fix salad, to beat the heat? This really simple, apple and beetroot salad, spiced with mint and a lemon vinaigrette is so refreshing and is a perfect side for your grilled chicken! I paired this with some yumm Cumin spiced chicken. Recipe for the chicken is on the blog now!
I call it a Matchstick salad, because I slice the apples and beetroots thin and long, like matchsticks.
The apples add a nice sweetness and the beets add an earthiness to the otherwise tangy salad and the mint renders it a refreshing burst of flavor! Mint has plenty of health benefits apart from being able to add zing to a drink or meal! Adding some crumbled feta is optional. Feta gives it that savory flavor that some people prefer (to the sweetness of the beetroot and apple). I like mine both ways! I also like to marinate the sliced beetroot in lemon juice for a couple of hours, so they get to soak in the flavor of the lemon! Here’s the recipe:
Apple and Beetroot Matchstick salad
Prep Time: 1 hour
Apple: 1 – medium (Sliced like matchsticks)
Beetroot: 1 – medium (Sliced like matchsticks)
Lemon juice: 3 tablespoons
Salt: 1/4 teaspoon
Crushed black pepper: To taste
Feta (Optional): 1/4 cup (Crumbled)
Pecans (Optional): 1/8 cup (Roughly chopped)
Fresh Mint: 1/4 cup (Chopped)
Marinate the sliced beetroot in 1 tablespoon lemon juice and a pinch of salt and refrigerate for an hour.
Mix the ingredients for the dressing together: 2 tablespoons lemon juice, salt and pepper.
Mix the sliced apples and dressing in a separate bowl. Refrigerate for 50 minutes.
At the end of the 60 minutes, combine the beetroot and apple and add the chopped mint.
Add feta and pecans just before serving.
And your minty cool summer fresh salad is ready! Serve it on a bed of greens. And pair it with some cumin spiced chicken for the perfect dinner on a warm summer night!
Palak Paneer is one of my daughter’s favorite things to eat and I end up making this at least once a week. It contains the goodness of spinach and the protein of paneer, making it super healthy. Add a few spices, onions and tomatoes and it’s super yumm! This recipe was inspired by my mom. She taught me a different version of it a few years back. I modified it and tried a couple different variations of it, until I came up with this. My husband absolutely loves this version, as it’s similar to his absolute favorite dish cooked by me, paneer ki bhurji (Grated pressed cheese cooked with onions, tomatoes and spices). The story behind the bhurji is really interesting actually.
This was the first thing I ever cooked for him. We were courting then and my mum invited him over for lunch shortly after we got engaged. I was an amateur cook then. So while my mum cooked the rest of the food for the afternoon, I was cooking the paneer ki bhurji, while following her instructions. In the process, I confused coriander powder with garam masala and added two heaped teaspoons of garam masala to the bhurji instead of two teaspoons of coriander powder. Garam masala can be really pungent and in most of the food I cook, I add very little of it, from a pinch to half a teaspoon maybe. So to think I had added so much of it, I panicked! The one dish that I was cooking would end up being a disaster, and would probably not even end up on the table. But, my mom being the fabulous cook that she is, came to my rescue. We added quite a few tablespoons of heavy cream to it, to tone down the garam masala, and voilà to this day my husband says that was the best bhurji he has ever eaten! And I have never been able to replicate that!
Coming back to this recipe of Palak Paneer, I have combined a spinach and cheese recipe that my mom taught me with the paneer ki bhurji recipe and it tastes delicious!
Here’s the recipe:
Spinach – 250 grams (roughly chopped)
Olive oil – 1.5 tablespoon
Onion – 1 large (chopped)
Cumin seeds – 1 teaspoon
Black cardamom – 1
Garlic – 1.5 teaspoon (minced)
Ginger – 1 teaspoon (minced)
Tomatoes – 2 (chopped)
Salt – 1.5 teaspoon
Turmeric – 1 teaspoon
Paprika – 1/2 teaspoon
Coriander powder – 2.5 teaspoons
Garam masala – 1/4 teaspoon
Paneer – 300 grams (grated)
Heat oil in a pan. Add black cardamom and cumin seeds. Saute for a couple of minutes.
Add chopped onions and minced garlic and sauté for 5 minutes.
Add minced ginger and tomatoes and sauté for 5 minutes.
Add salt, turmeric, paprika, coriander powder and garam masala. Saute for 5 minutes. Add 1/4 cup water and sauté for a couple of minutes.
Add grated paneer (pressed cheese) to the pan and cook for 5 minutes.
Add chopped spinach and cook for 5 more minutes.
Serve hot with Indian flat bread.
I hope you enjoy this variation of palak paneer and I look forward to reading your comments and thoughts on this! Happy Cooking!
I have always enjoyed baking and I love it more than ever now, because I get to bake for my little one. And for her, I only want to bake the healthiest and tastiest recipes.
This recipe that I use, is one that I found after having tried multiple recipes for a healthy blueberry banana bread. And I have become of fan of banana bread since! This recipe makes a super delicious, moist and healthy bread, one that kids and adults will love. It’s perfect because you don’t feel guilty about eating it. It doesn’t contain refined sugar nor does it contain refined flour. It’s perfect for snack time (for baby or you) or for post meal cravings for desserts. When my little one comes home from daycare and she’s starving, she loves to eat this, as does my husband when he gets home from work. And there’s no better validation for my food then my daughter eating it!
Blueberry Banana Bread Recipe:
Ripe bananas – 3 (Mashed)
Eggs – 2
Blueberries – 1 cup
Wholewheat flour – 1.5 cup
Greek Yoghurt, plain (Or thick yoghurt) – 1/2 cup
Cinnamon – 2 teaspoons
Honey – 1/3 cup
Vanilla extract – 1 teaspoon
Sliced almonds – 1/2 cup
Baking soda – 1 teaspoon
Preheat an oven to 350 F / 180 C.
Grease a 9 x 5 inch loaf pan.
In a bowl, mix yoghurt, eggs, vanilla essence and honey.
Add cinnamon and baking soda to the bowl and mix.
Add bananas to the bowl and mix well and then add flour.
Fold in the blueberries slowly.
Pour the mixture in a loaf pan and sprinkle liberally with almonds.
Bake in the oven for 50 minutes (in a glass pan) or 45 minutes (in a dark aluminium pan).
Insert a toothpick to check if bread is done, if not bake for a few more minutes.
I like to enjoy a slice of this with a cup of tea. And I hope you enjoy baking this yumm banana bread and eating it!
I have tried this recipe with and without the almonds and I find it delicious both ways!
I feel guilty for not having blogged for the last few weeks. I’ve just been busy with a couple of new professional projects I have taken on and a couple of personal ones. Transitioning our little one to daycare has been one of them. Urgghh so hard! I don’t know who cried more the first day. On the bright side, I do have a little more free time now, which honestly feels like luxury! And I try to use that time productively, well most days. I have to admit having indulged in a few Netflix binge watching sessions. Ahh the simple pleasures of life!
Coming back to this recipe. Brunch is one of my favourite meals to eat. I don’t cook brunch as often though. Last Sunday I was craving my favourite brunch food, eggs, bacon, hash browns and toast with some hot coffee. But I also wanted to laze around in my PJs. So I cooked us some. I made this delicious potato, bacon and veggie hash topped off with an egg cooked sunnyside up and I ate it with a slice of avocado toast. Avocado toast is a breakfast staple in our house, loved by one and all! My husband ate it as an egg roll wrap.
Here’s the recipe:
Prep Time: 10 Minutes
Cook Time: 30 minutes
Cooked Bacon pieces – 85 Grams (1/3 Cup)
Potato – 1 Medium (Finely chopped)
Red Peppers – 1 Cup (Chopped in small cubes)
Spring Onions – 1 Cup (Chopped)
Salt – 1 teaspoon or to taste
Pepper – 1/2 teaspoon
Garlic powder – 1/4 teaspoon
Eggs – 2
Heat a pan. Add bacon pieces and saute for 3-4 minutes on medium heat.
Add potatoes. Saute for 5 minutes on medium heat. After 5 minutes turn up the heat and saute for 5 minutes on high heat.
Add onions and peppers and cook for a couple of minutes on medium heat.
Add salt, pepper and garlic powder. Cook for another 8 minutes on low heat.
Fry an egg in another pan and cook the egg to your preference. (I liked mine sunny side up).
Serve the hash, topped with the egg with toast. (For avocado toast, mash half of an avocado in a bowl, season with salt and pepper and spread on toast.)
Vegetarians could substitute the bacon in this recipe with mushroom. Add the onions and peppers before the mushroom.
To eat it as a wrap, beat an egg in a bowl and season it with salt and pepper. Heat oil in a pan. Add oil, followed by the egg. Let the egg cook for a couple of minutes on low heat and add a tortilla wrap (I used a whole wheat one) on top of the egg. Cook for a couple of minutes and then flip the tortilla. Cook for a minute or so. Remove from heat, add the breakfast hash and eat it as a wrap.
I hope you enjoy this delicious hash for breakfast or brunch!
I call myself a foodie and I love food. However, I don’t like trying new food or meat, especially when I’m at a restaurant. I always order a dish that I have tried and tested and liked, rather than something on the menu that I have never eaten before. I will always be intrigued by something else on the menu but I can never convince myself to order it. For example, my absolute favorite brunch dish is Eggs Benedict. And I always order that! My husband teases me about this all the time because he on the other hand is quite adventurous when it comes to trying out new food and / or meat. He has a list of different kinds of meat that he wants to try! Not me. So I usually order chicken when I’m out and I cook chicken for the most part. I recently cooked turkey which we really enjoyed. And this is only the second time I have cooked fish ever.
Chettinad cuisine originated in a region called Chettinad in the state of Tamil Nadu in India. Chettinad curries use ingredients like fennel seeds, cloves, cinnamon, cumin seeds, tamarind and coconut. This recipe is my version of a Chettinad Curry. Here’s the recipe:
Prep time: 30 minutes
Cook time: 45 minutes
Oil – 5 tablespoons
Shallots – 6 (Sliced)
Fenugreek seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Black peppercorn – 1 teaspoon
Cardamom pods – 3
Cinnamon – 1 stick
Dried whole red chillies – 2
Ginger – 1 teaspoon (minced)
Garlic – 1 teaspoon (minced)
Fresh curry leaves – handful
Grated coconut – 1/2 Cup
Tomato paste – 3 tablespoons
Salt – 1 teaspoon
Tilapia fillets – 500 gms (Cut in small pieces)
Salt – 1.5 teaspoon
Turmeric – 1 teaspoon
Lemon juice – 1 tablespoon
Mix the marinade ingredients (1/2 teaspoon salt, tamarind and lemon juice) and rub liberally over the fish. Leave for half an hour.
Heat 2 tablespoons of oil in a pan. Add sliced onions, cardamom, cinnamon and black pepper and saute for 5 minutes.
Add fenugreek seeds, coriander seeds, fennel seeds and red chillies to the pan and saute for another 5 minutes.
Add ginger, garlic and curry leaves and saute for a couple of minutes.
Add grated coconut and saute for 5 minutes.
Add tomato paste and salt and saute for 7 minutes.
Add 1 cup of water and saute for 3 minutes. Turn off the heat. Cool the ingredients of the curry before blending it.
Heat 3 tablespoons of oil in another pan and add the marinated fish. Shallow fry for 6 minutes.
Add the contents of the blender back to the first pan and add 1.5 cups of water. Cover the pan and simmer for 5 minutes.
Add the fried fish fillets to this pan and simmer for 5 minutes.
Garnish with fresh curry leaves, grated coconut and serve hot with freshly made basmati rice.
We’ve had a classic Canadian winter this year. One with the works, spells of freezing sub zero temperatures, lots and lots of snow, slick icy roads and influenza doing the rounds. Needless to say winter is my least favorite season of the year. It’s not just the freezing temperatures that bother me but donning the heavy winter gear every time you step out is so not fun! Of course having to tip toe on the icy ground or trudging along in the snow, while wearing all of that, with a baby in tow, who is equally weighed down in winter clothes, is hardly a walk in the park. And to make things worse, influenza and cold viruses are at their peak in winters. We have all been sick, multiple times this season with bouts of colds and flu.
Since my husband caught a cold last week, I have been researching foods that might help darling hubby feel better and those that boost immunity that could prevent my little one from catching a cold again. Vitamin C, chicken soup and lots of water is what I usually rely on, to help ward of colds. I recently discovered however, that there are certain other vegetarian foods that help fight colds. Two of these, namely garlic and sweet potato, are the ingredients that I used for this soup. Allicin, the major compound in garlic that also gives it that pungency, helps the body fight bacteria and viruses. Sweet potatoes are a great source of Vitamin A (beta-carotene), which helps our body make white blood cells, that help fight infections. Red lentils pack a punch, with their high protein content. The recipe is as follows:
Preheat the oven to 400 degrees Fahrenheit. Place sweet potatoes and garlic in a baking tray lined with parchment paper or aluminium foil. Sprinkle 1/4 teaspoon oil and add 1 tablespoon oil to the vegetables and bake for 15 minutes in the middle rack.
In a pot, heat 1 tablespoon oil and then add chopped onions. Saute the onions for a couple of minutes and then add the lentils, broth, salt, peppercorn and cloves. Cover the pot and simmer on low – medium heat for 10 minutes.
Add the roasted sweet potatoes and garlic to the pot. Cover the pot and simmer on low heat for 20 minutes.
At the end of the 20 minutes, remove cloves and blend contents of the pot.
Garnish with oregano and / or chili flakes and serve hot!
I hope you enjoy this hot bowl of delicious soup that not just keeps you warm, but also boosts your immune system this winter!
Being a mum is hard work. You don’t always find the time or energy to spend hours cooking or cleaning up after. Especially while taking care of your little one. But my little one loves potatoes. And cauliflower. So I make this dish very often.
This dish is a staple in most North Indian households. I have very fond memories associated with it. Back in school, my friends had dropped in unannounced one day, and mom had made aloo gobhi for lunch. She made puris (fried Indian bread) for us, to eat along with the aloo gobhi and yoghurt, and we ate like that was our last supper (as my soul sister puts it)! To this date we all remember that meal very fondly.
This recipe is my favorite version of the traditional ‘Gobhi Aloo’ (Gobhi is Cauliflower and aloo stands for potatoes in Hindi). It’s not just easy to make, it’s quick (takes just 30 minutes to cook) and makes the most delicious ‘Gobhi Aloo’ I have eaten! The cauliflower florets and potatoes are crunchy and so flavourful. And my least favourite part of cooking, the clean up after, is super quick and easy!
Happy Monday to everyone! I know most people don’t look forward to Mondays. But I am hoping some of you will try this recipe this evening and that it’ll bring you a little Monday cheer! It’s been a cold and busy weekend for us. One that’s perfect for a hot bowl of this hearty coconut chicken curry and vegetables. So that’s exactly what we ate last night. There’s something about a bowl of curry and rice that warms you up and lifts your spirits instantly.
This recipe is really simple and calls for a few ingredients, but it’s absolutely delicious! I like my curry a little hot and so I added a teaspoon of Sambal’s ground red chili paste. You could skip that or add more if you’re feeling adventurous. Worcestershire sauce packs a savory punch, adds a tartness to the curry that I like. It does contain anchovies, so if you are allergic to seafood fish, you could substitute it with plain old vinegar. I have added carrots to my curry as I was looking for a hearty meal, one with vegetables and protein. You could add vegetables like zucchini, butternut squash, sweet potatoes or yam. They all taste wonderful in this curry.
Without further ado, here’s the recipe for you.
Prep time: 10 minutes
Cook time: 45 minutes
Olive Oil: 5 tablespoons
Chicken: 1/2 kilogram or 1 pound ( 2 Legs, 2 breasts cut in 3 pieces)
Salt: 2 teaspoons
Pepper: 1 teaspoon (crushed)
Onions: 1/2 Medium sized (chopped)
Carrots: 1 Cup (chopped)
Garlic: 1 teaspoon (minced)
Tomato puree: 2 tablespoons
Chicken broth: 2 cups
Coconut milk: 1 can (400 ml)
Red Chili paste (Optional): 1 teaspoon
Worcestershire sauce: 1 tablespoon
Fresh Basil – 1/2 Cup (chopped)
Jalapeños (Optional) – 2 teaspoons (chopped)
Heat 3 tablespoons of Olive Oil in a pot. Add the chicken, 1 teaspoon salt and crushed pepper and pan fry on medium – low heat, till it’s a little brown and crispy on the outside and almost cooked through (About 20 minutes). Remove chicken from the pan and cool. Shred the chicken breast pieces once it cools down.
Add the rest of the olive oil to the pot and add the chopped carrots to the pot. Saute the carrots for a 3-4 minutes. Add onions and minced garlic to the pot. Saute for a couple of minutes.
Add Tomato puree to the pot and stir for 3-4 minutes and add the coconut milk and chicken broth and salt. Cook for 10 minutes.
Add the Worcestershire sauce and chili paste. Add the chicken and basil leaves to the pot and cook simmer for 10 minutes on low heat.
Serve hot with brown rice or enjoy as a bowl of hot coconut chicken stew. Garnish with jalapeños (optional).