Khow Suey in Burmese Cuisine --- Literally Coconut Milk Noodles

Ingredients to cook Khow Suey (For 2 persons)

A. For Curry:

Boneless Chicken pieces (shredded) - 3/4 cup
Garlic+Ginger Paste - 1 tsp
Thai Yellow Curry Paste - 2 tbsp (store bought)
Cumin Seeds - 1/2 tsp
Red Cilli - 2 pcs
Turmeric Powder - A pinch 
Curry Leaves Powder - 1/2 tsp
Coconut Powder (Store bought) - 2 tbsp
Kaffir Lime - 1 leaf
Salt as per your taste (I didn't used)

B. For Toppings:

Eggs - 2 (Boiled and peeled)
Spaghetti / Egg Noodles (boiled as per the instruction mentioned in the packet) - 1 cup
White Oil for deep frying - 1 1/2 tbsp
Thinly chopped onion - 1/2 cup (You have to deep-fry it)
Grated garlic pieces - 1 tbsp (You have to deep-fry it)
Chopped Green Onion - 1 tbsp
Chopped Coriander leaves - 1 tbsp
Chopped Green Chilis - 1 tbsp
Dry-roasted peanut - 2 tbsp (You need to grind it coarsely)

Process to cook Khow Suey:

A. Preparing toppings:

1. Cut the egg into two halves.  
2. Spaghetti, Peanuts, Green Onion, Coriander leaves, green chili  is ready.
3. Heat oil in a deep-bottom frying pan.
4. Deep-fry the Onion until it gets crispy and dark brown colour. Set aside in a bowl.
5. Deep-fry grated Garlic. You need fry till dark brown colour. Set aside in another bowl.

[Do not deep-fry Onion and Garlic together, because one can get stick to other. And after frying don't mix the. Set the separately.]

B. Preparing Chicken 


1. Is your chicken shredded? You can cut the boneless chunk in small and thin pieces. Wash them well. 
2. Add Ginger+Garlic paste to it. 
3. Add Turmeric Powder and Salt. Mix well and set inside the refrigerator for 30 minutes. 
4. Now prepare the Coconut milk. Heat 2 cups of water in a sauce pan. Set it aside. Now add coconut powder and mix well by stirring. Your Coconut Milk is ready. Make sure there is no lump in the milk.  
4. After 30 minutes, heat oil in a frying pan. Add Red Chili and Cumin seeds. Wait till they crackle. Now add Curry Leaves Powder. Stir well. 
5. Now add marinated Chicken. Stir well frequently until the Chicken gets ALMOST done. 
6. Now reduce the heat. Add Coconut Milk. Keep stirring well for 2-3 minutes.
7. Add Kaffir Lime. 1 leaf is enough. Stir well occasionally for 2-3 minutes. Turn off the flame. 
8. Place the curried Sauce with Chicken pieces in a serving bowl. 

C. Garnishing 

1. Place the Spaghetti inside the bowl, just above the chicken pieces. 
2. Place the egg halves on top of Spaghetti. 
2. Spread the fried onion beside the egg. Then spread fried Garlic.
3. Now spread chopped Coriander, Green Onion, Green Chili. 
4. Now sprinkle over dry-roasted Peanut on top. 
5. Serve it with steamed rice.

Chicken Khichri (Bengali Mangser Khichuri)

Ingredients to cook Chicken Khichri: (For 2 persons)

Chicken (1 inch long small pieces): 200 gms
Basmati rice: 1 cup
Moong Daal: 1 1/2 cup
White oil for cooking
Red Chili: 3
Bay Leaf: 2
Green Cardamom: 2-3
Cloves: 2
Cinnamon: 3 (1 inch long each)
Onion (Thinly sliced): 3
Tomato (chopped): 1
Turmeric Powder: 1/2 tsp
Ginger paste: 1 tbsp
Cumin Powder: 1 tbsp
Garlic: 1/2 tbsp
Red Chili Powder: 1 1/2 tbsp or as per your taste
Sugar: 1 tbsp
Salt: as per your taste
Ghee: 1 tbsp
Garam Masala: 1/2 tbsp
Water

Process to cook Chicken Khichri:

1. Take Moong Dal in a bowl. Wash well. Transfer the daal in a pressure cooker. Turn on the heat. Place the pressure cooker on the oven. Wait till 2 whistles. But don't try to open the lid now. Keep the pressure cooker aside for 10 minutes. 
2. Soak rice in water. Set it aside. 
3. Heat oil in a deep-bottom frying pan. Add Red Chili and Bay Leaf. Saute for 1 minute. 
4. Add Green Cardamom, Cloves, Cinnamon. Wait till it releases the nice aroma. 
5. Add Onion. Cook until it becomes soft. 
6. Add Tomato and spread little salt. Salt would help Tomato become soft quickly. 
7. Add Turmeric Powder. Mix well. 
8. Now add Ginger Paste. Stir well. 
9. Add Garlic Paste. Mix well. 
10. Now add red Chili Powder. Mix well. 
11. Add Chicken. Cook until the chicken releases oil. Meanwhile add little Sugar then Salt. 
12. When Chicken becomes soft, add Moong Daal and Rice. Add 3 cups of water or more. 

[If you want to use both the boiling water of Moong Daal and soaking water of Rice, you can add only 2 cups of water at this stage.]

13. When you see the Khichri is almost done, you can Spread Ghee and sprinkle Garam Masal. Mix well. 
14. Turn off the heat once done. 

Serve hot Chicken Khichri with Pickle or Chutney. 

Spicy Roasted Chicken Wing

Things required for Spicy Roasted Chicken:

Chicken wings- 6 pieces (with bone)
Onion - 3 (thinly chopped)
Garlic - 2 tbsp (paste)
Ginger  2 tbsp (paste)
Turmeric Powder - 1/2 tsp
Sugar - 1.5 tsp
Oil + Ghee - 150 ml (approx 1/2 cup)
Garam Masala - 1 tsp
Roasted Powder made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder) - 1 tsp
Red Chili Powder - 1 tsp
Khoya Kheer - 2 tbsp
Malai / Fresh Cream - 2 tbsp
Raisin - 1 tbsp (soaked in warm water)
Salt - as per taste
Water - 2 cups
Rose Essence - 5-6 drops

Process to cook Spicy Roasted Chicken:

1. Wash the chicken pieces. Keep aside for pat-dry. It will take 10-15 minutes. 
2. Rube Turmeric Powder and Salt. Set aside for 30 minutes. 
3. Heat half portion of Oil+Ghee in a flat bottom frying pan. 
4. Add onion. Fry until it becomes like Baresta. Remove them from oil and keep aside. 
5. Add rest of the oil. Heat till you see smoke. Reduce the flame. 
6. Add chicken pieces. Fry for few minutes. 
7. Add Ginger and Garlic paste. Stir and flip the chicken wings. 
8. Now add Sugar. Mix well and cook for few more minutes until it starts releasing oil. 
9. Add Garam Masala, Roasted Powder (made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder), Red Chili Powder. Mix again and cook well for few minutes.
10. Add water. Cover the pan with a lid. Let it be boiled for 5-7 minutes or until it is done. 
11. Uncover the lid. Add Khoya Kheer, Malai and then Raisning. Stir well. Cook till these ingredients mix well with the gravy. Here I cooked  till almost all the gravy dried up. If you want more gravy, you can turn off the flame at this stage. 
12. Spread few drops of Rose Water. Mix well. And cover the pan with the lid. 

You can serve Spicy Roasted Chicken Wing with Nun, Roti, Chapati etc. 

KFC Style Chicken Nuggets

Ingredients to cook KFC Style Chicken Nuggets:

Chicken - 4 big size pieces (I took leg pieces)

Refined Flour - 1 cup

Baking Soda - 3-4 pinch

Pasta Seasoning - 1 tsp (If you don't have Pasta Seasoning paste, you can make an alternative paste at home. The process is mentioned below.*)

Egg - 1 

Milk - 5-7 tbsp

Corn Flakes - 1 tbsp (Make dust of it.)

Black Pepper Powder - 1 tbsp or more if you want spicy pieces

Tomato Soup Powder - 2 tbsp (This is the main ingredient.)

White Salt & Black Salt  as per your taste

White Oil to fry

*Ingredients for substitute (that can be used in stead of Pasta Seasoning)

Garlic + Onion paste - 1 tsp

Mint Paste - 1 tsp

Dried Parsley - 1 tsp (Optional)

Black Pepper - 1 tsp

Salt - 1 tsp

Process to cook KFC Style Chicken Nuggets

1.  Wash the chicken pieces well and keep aside for pat dry. It would take 30 minutes. 
2. Break egg in a bowl. Beat well. Add milk and mix well. This mixture will be used as batter. 
3. Take another bowl for mixing other ingredients. 
4. Now you have to take Refined Flour, Baking Soda, Tomato Soup Powder, Pasta Seasoning, Black Pepper Powder, Corn Flakes Powder and Salt. Mix well with a spoon. 

[If you don't have Pasta Seasoning, then mix the substitute ingredients (mentioned above) very well. Apply it on Chicken pieces. ]

5. Dip one chicken piece in egg batter. Then place it in Refined Flour Mixture. Make sure that the whole chicken piece is well coated with the mixture. 
6. Coat all the chicken pieces with mixture this way. And keep them in a flat-bottom pot. 
7. Heat enough oil in a deep-bottom frying p.an. Make sure the oil is very hot. 
8. Now reduce the heat. Place chicken pieces once at a time on the hot oil. Fry from both sides. 
9. After frying, take it out of the oil and place it on a absorbent paper lined plate to drain the extra oil. 

Chicken Nuggets are ready.  You can serve them with Tomato Sauce. 

Egg Chicken Bharta with delectable flavour

Ingredients to cook Egg Chicken Bharta (for 2 persons):

A. To boil chicken pieces

Boneless Chicken – 200 grams (I took 4-5 big size boneless pieces)

Ginger + garlic paste – 1 tbsp

Grated Onion – 1 tbsp

Bay leaf – 1 (small size)

Black peppercorn – 4-5

Cinnamon – 1 inch stick

Salt

Water

B. To make gravy

Hard-boiled eggs – 2

Home-made Tandoori Masala – 1

Ginger Garlic Paste – 1 tbsp

Tomato Paste – 1 ½ tbsp.

Yoghurt – 2 tbsp

Bay leaf – 1-2 leaf

Cinnamon – 1 inch stick * 3

Cardamom – 3-4

Cloves  - 4-5

Red Chili Powder – 1 tsp

Turmeric powder – ½ tsp

Milk / Fresh Cream – ½ cup (I always use Milk)

Kasturi Methi leaves – ½ tbsp.

Salt

Suger

Kewra Water - 2-3 drops

C. Garnishing

Butter – 1 tbsp

Garam Masala Powder – 1 tbsp

Coriander leaves (Finely chopped) - 1 tbsp

Process to cook Egg Chicken Bharta:

1. Wash the chicken pieces well. Cut them into small small pieces. I cut them vertically and each small piece was very thin and max 1 inch long.

2. Take water in a pan.  Heat the water. Meanwhile add the ingredients mentioned in the list A. Make sure the heat is in high flame.

3. When water starts boiling, reduce the heat. You will find white coloured foamy stuff on the upper surface of the water. It is called “scum”. Take this out with a ladle and keep it in a bowl. We shall use it later. 

4. Turn off the heat. Take out the chicken pieces from the water and set aside for cooling down.

Don’t throw away the water (it is called broth). We will use it in making gravy. 

5. Heat oil or ghee in a deep bottom frying pan. Once it is hot, add bay leaf, cinnamon, cloves, and cardamom. Cook till they releases strong aroma.

6. Add onion and cook till it becomes soft and golden brown in colour.

7. Add ginger+garlic paste and stir well for 2 minutes.

8. Add tomato paste and mix well. Let it be boiled for few minutes.

9. Add Tandoori masala, then, turmeric powder, red chili powder. Mix well.

10. Reduce the heat as you are going to add Yoghurt now. Before that you need to add little sugar and salt to the Yoghurt. Beat well. There should not be any lump in the Yoghurt. Pour it into the mixture which you are cooking in the pan. Mix well. Cook till the oil separates from the spices.

11. Now add the chicken pieces with little salt and little water (if required – max 2 tbsp). Mix well.

12. After that you have to add the scum and broth. Let it be boiled in medium heat. If you need more gravy, you can add water at this stage. 

13. Meanwhile peel the eggs and separate the yolk from the white part of the egg.

14. Mash the yolk and add to the chicken. Don’t worry, white part of the egg will be used later. Make sure that the yolk mixes well with the chicken.

15. Cover the pan with a lid. Cook for 4-5 minutes in medium heat. Keep stirring occasionally.

16. Now cut the white part of the egg into small pieces, same way you did with chicken pieces. Add them to the boiling curry. Stir well. Check the seasoning at this stage.

17. Add few drops of Kewra water to the curry. Mix well.

18. Reduce the flame. Now add milk or fresh cream and Kasturi methi leaves. Mix well again. Turn off the heat. 

18. Your Egg Chicken Bharta is almost ready. Now prepare the garnishing part. 

19. Now melt butter in a sauce pan. Add garam masala powder. Mix well.

20. Add this butter mix immediately to the Bharta and cover the pan. You don’t need to mix. Leave it as it is for 10 minutes.

21. After 10 minutes, transfer the Bharta to a bowl. Spread some chopped coriander leaves on top.

You can serve it with hot nun, chapatti or rumali roti. 

Handpicked leg pieces from Bhuna Murg

Things You need to cook Bhuna Murg: (For 4 persons)

For marinade:

8 chicken pieces (I used only leg pieces, skinned)

Lime Juice (2 tbsp)

Turmeric powder (1 tbsp)

Red chili powder (1 tbsp)

Salt (2 tsp)

Yogurt (4 tbsp)

Finely chopped onion (1 medium size)

Mustard Oil (1 tbsp)

For gravy:

Mustard oil - 3-4 tbsp (If you wish, you can add more.)

Green cardamom  + cloves + cinnamon - 3 of each

Bay leaves - 1

Thinly sliced onion - 2 cups 

Garlic-ginger paste - 2 tbsp

Tomato paste - 1 (medium size)

Turmeric Powder, red chili powder, coriander powder - 1 tbsp of each

Water

Lemon Juice made of - 1 piece 

Process to make Bhuna Murg:

1. Wash the chicken pieces well and keep it aside for pat-drying. 
2. Now you have to marinade the pieces using salt, few drops of lemon juice, turmeric powder and red chili powder. 
3. Remember, you have to keep the pieces in a stain-less steel bow (yes, because non-reactive pot should be used for lemon based marinade).
4. Toss and rub the chicken pieces. Set the bowl in refrigerator for 30 minutes. 
5. Meanwhile you chop the onion. Mix it with yogurt and oil. 
6. Take out the chicken bowl from the refrigerator and mix onion+yogurt+oil with chicken. Allow it to marinate again for 1 hour.
7. Crush the cinnamon, cardamom, cloves and peppercorn. Keep them aside. 
8. After 1 hour, take out the chicken bowl from the refrigerator. 
9. Now you have to shake off the marinade from the chicken pieces. 
10. Keep the marinade in a different bowl. 
11. Heat oil in a deep-bottom frying pan. 
12. Add chicken pieces and cook from both sides. Keep cooking until you see the pieces get slightly brown color. It would take approx 5-7 minutes. Take out the chicken pieces from the pan and keep them in a different bowl. 
13. Place the same pan on the oven. Don't add oil now. Allow it to heat up.
14. Add peppercorn, bay leaf, clove, cinnamon, cardamom. Let them sizzle. Add the marinade which you have kept in a different bowl..no? Add little sugar. Stir till the onion marinade becomes soft. 
15. Add ginger+garlic paste, turmeric powder and red chili powder, salt. Stir well for few minutes. Don't add water at this stage. 
16. Now add chicken pieces and cook for approximately 10 minutes by stirring occasionally. At this stage you have to add coriander powder. Stir till the chicken pieces are half cooked. Check if the raw smell of spices goes away.
17. Do you see the oil bubble rising up from the boiling curry? If yes, it indicates that the oil is separating from the spices. 
18. Now add water, slit green chili. Cover the pan with a lid. Let it be boiled for few minutes. Don't over-boil the chicken, else the pieces would fall of the bones. 
19. Once done, drizzle some lemon juice on the top. 
20. Remember, you should uncover the pan just before serving it. If you uncover the pan right after cooking, the chicken pieces would dry out. And you would not get that thin oily gravy which you see in the image above.  

Your Bhuna Murg is ready. You can serve it with hot rice, roti, nun or puri. 

Experimenting Thai Recipe with Chicken Legs - Smoked and Grilled in Pressure Cooker!!!

What I used:

2 leg pieces of Chicken
1 tbsp of Brown Sugar
2 tbsp of coriander leaves (chopped)
2 tsp of Garlic Paste
1/2 cup of coconut milk (I used coconut powder mixed in hot water)
2 tp of curry leaves powder
3 tbsp of fish sauce
1 tbsp of chili flakes (or more er your taste)
1 tbsp of lime juice
1/2 cup of peanut butter (smooth one)
1 red onion (finely chopped)
Salt to taste


How I cooked:

In a blender or food processor, combine coconut milk, fish sauce, lime juice, garlic, onion, peanut butter, curry powder, pepper flakes, brown sugar and salt. Process until smooth. Stir in coriander leaves. 

Pour approximately half the marinade into a sealable plastic bag. Pour the remaining marinade into a separate container, cover and refrigerate. This portion will be used as a dipping sauce for the cooked chicken. 

Add chicken legs to the marinade in a bag. Close the bag and turn it gently to coat the legs in the marinade. Refrigerate the chicken for 10-12 hours. 

Spread some salt on the base of pressure cooker. Place it in oven and preheat for 15 minute. White pre-heating the cooker, make sure that you have removed the whistle.

Remove chicken from marinade and discard the bag. Put legs on an aluminium bowl and place in the preheated pressure cooker. Heat the chicken leg pieces for 15 -20 minutes.  

Grilled chicken is ready. You can serve it with any sauce or dip of your choice.