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!
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 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.
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).
We had a busy Sunday doing chores and running errands. By the evening I was exhausted and didn’t want to spend a lot of time cooking. I love pesto sauce. And a good pasta. So for dinner yesterday, I made a pesto pasta with a twist. I substituted the pasta with zucchini noodles or zoodles, which look like spaghetti, to make the pasta carb free.
A heads-up though, Zucchini has a high water content – 95%! So serve the salad as soon as it’s ready as the zoodles (zucchini noodles) tend to get soggy.
Zucchini is a low calorie vegetable and can be extremely beneficial in a weight loss diet. It has a lot of other health benefits as well. It is fiber rich and is an excellent source of Vitamin C and a number of other vitamins and minerals. It has a sweet taste when eaten raw. So for my carb free pasta, I used Zucchini noodles. You could use a spiralizer to make the zucchini noodles. If you don’t have one, you could use a vegetable peeler to peel the zucchini lengthwise.
For my pesto, I used 1 cup basil and 1 cup spinach. Basil is a divine herb. It just adds a wonderful freshness to whatever you add it to. I love it any which way, whether it’s on a pizza, in a sandwich or pasta, salad or even in a drink. It adds a delicious flavour to whatever it’s added to.
Prep Time: 30 minutes
For the Pesto sauce:
Basil – 1 cup
Spinach – 1 cup
Pine nuts – 60 gms or 1/4 cup (toasted)
Parmesan cheese – 60 gms or 1/4 cup (Freshly grated)
Olive oil – 1/4 cup
Salt – 1/4 teaspoon
Black pepper (ground)- 1/4 teaspoon
Garlic cloves – 2
Lemon – 1/2
For the pasta:
Zucchini noodles – 500 gms
Yellow bell pepper – 1/2 (Julienned)
Shallots – 1 (Julienned)
Cherry tomatoes – 1 cup (Halved)
Black olives (pitted) – 1/2 cup
Oregano – 1 teaspoon
Salt – 1 teaspoon
Black pepper (ground) – 1/4 teaspoon
Mix basil leaves, garlic cloves and toasted pine nuts and pulse together in a food processor / blend in a blender.
Add Olive oil to the mix and blend till smooth.
Add spinach, parmesan, salt and pepper and blend till the pesto sauce is smooth. Squeeze and add the juice of half a lemon and blend for a few seconds.
In a salad bowl add the pesto to the zucchini noodles and mix well.
Add onions, peppers, olives and tomatoes to the salad bowl and the seasoning – oregano, salt and pepper and mix well so the vegetables are coated with the sauce. Serve chilled!
And presto! Your pesto pasta is ready to be served. That was cheesy but I had been wanting to say it since I thought of it after I made it yesterday.
This new year, my husband and I decided to eat healthier. Most weekday evenings, our dinner is usually a soup and a salad. He’s very fond of tomato soup and he would drink a lot of the readymade cup soups available in supermarkets. However, I’m wary of packaged foods for a lot of reasons, mostly because of the hidden sugar content. So I decided to try and make fresh soup instead. I’ve also tried to make the tomato soup healthier by adding other vegetables to it. This soup is easy to make, healthy – one cup equals at least two portions of vegetables in a day. And you would usually find these vegetables in your fridge.
Coincidentally, I had made this soup for one of my closest friends when she was in the hospital after she’d had her baby. She had enjoyed it and had asked me for a recipe later. I didn’t have one for her then because when I usually cook, I cook from approximations. Now I can just send this to her. Here’s the recipe:
Prep time: 10 minutes. Cook time: 1 hour
1. Carrots – 2
2. Tomatoes – 2 medium ones
3. Celery stalks – 2
4. Sweet potato – 1/2
5. Garlic – 3 cloves
6. Salt – 1 teaspoon
7. Peppercorn – 1/4 teaspoon
8. Bayleaf – 1
9. Water – 3.5 cups
1. Chop the vegetables in cubes.
2. Combine in a pot, add water, salt, pepper and bayleaf. Simmer with lid on for an hour.
3. Remove the bayleaf and blend.
Serve hot with nice crusty bread!
You could garnish the soup with some butter / cream.
The sweet potato could be substituted with regular potato. In the past, I have also added half of a medium sized onion, to the recipe.
I am a foodie and I enjoy cooking and love to eat. In fact, I live to eat. I’m also a stay at home mum to a 13 month old. So I usually don’t have the time to cook elaborate meals (unless I am hosting people and / or my husband is watching my little one). Most days though, I don’t have the luxury of time and try to spend as little time in the kitchen as possible, cooking simple yet tasteful meals. Simple cooking leads to easier and faster clean up (which is my least favourite thing to do!). But my darling husband helps out with the clean up most evenings.
That said, for the most part I intend to use this blog to post tasty, easy and fast to cook, healthy recipes. However, being the foodie that I am, I do allow myself to indulge in not so healthy but ohh so yummy meals once in a while, recipes of which I will share as well. We only live once, right?
So this blog is for mums and dads, stay at home or working, or for anyone who is a food lover. Warning to the latter though, there will be a significant amount of whining and ranting about the hard life of a mum!