Monthly Archives: May 2013

Moong(Mung) Daal nu Shak

Entrees

Serves 4

Ingredients

  • 1 1/2           cup moong daal without skin.
  • 1                 medium onion
  • 1/4              cup oil
  • 1/2              tsp jeera(cumin seeds)
  • 2                 medium tomatoes
  • 1                 tbsp green masala
  • 1                 level tsp dhana jeera
  • 1/4              cup haldi
  • 1                 tsp salt
  • 1                 tbsp chopped  cilantro

Instructions

  1. Rinse daal in cold water and soak it in cold water for an hour.
  2. Peel and dice the onions to a 1/4”.
  3. In a medium sauce pan heat the oil, add the jeera and onions and fry the onions till they are golden brown in color.
  4. Dice the tomatoes to a 1/4 inch and add this to the browned onion.  Add the green masala, dhana jeera, haldi, and salt. Mix well and cook for 2 minutes.
  5. Drain the daal.
  6. Add the water and the  daal.  When the water starts to boil turn the heat to medium and let it simmer for about 15 minutes, stirring a couple of times in between.  The daal is cooked when it is soft to the touch.
  7. Sprinkle with chopped cilantro before serving.
  8. Serve with Kari nu ras(mango)and rotli.

Ras Rotli na daal nu shak

Entrees

Ras is fresh rich  mango Pulp, chapatti and Moong daal shak.

This was my favorite summer meal when we were growing up.  Mangoes were only available for a few weeks in summer.  We had to peel the mangoes put it through the machine, pass it through the sieve  because mangoes in East Africa are quiet stringy. 

Kari nu Ras(Mango Pulp)

Serves 4

Ingredients

  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger

Instructions

  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Khow Suey

Entrees, Poultry

Khow Suey is a popular Burmese dish.  It is a mild Chicken Curry with lots of coconut sauce.  The coconut sauce is ladled over a bowl of egg noodles and chicken and served with a number of accompaniments with contrasting flavors.

You will find a few different recipes for this dish.

To serve:  each person takes a serving of noodles, takes some chicken and ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Khow Suey

 

 

 

 

 

 

 

 

Accompaniments

  • Crispy fried onions
  • Chopped eggs
  • Sliced lemon
  • Chopped cilantro
  • Sliced green onions
  • Garlic Chutney 
  • Chopped peanuts

Noodles, chicken and coconut curry,                                                                                

Chicken, Noodles and Sauce

 

 

 

                                   

                                                            

 

 

 

Serves 4

Chicken

Paste

  • 1            tbsp coriander seeds
  • 1            tbsp cumin seeds
  • 1            tbsp desiccated coconut
  • 1            tbsp kas kas (poppy seeds)
  • 10          almonds
  • 2            dried red chilies(optional)

Roast all the ingredient in a frying pan and grind it to a paste.

  • 4              tbsp oil
  • 1              large onion sliced
  • 1              tbsp  Green masala
  • 1              whole chicken breast
  • 1/2           tsp garam masala
  1. In a medium saucepan heat the oil. 
  2. Fry the onions till it is golden brown in color.
  3. Add the green masala and the paste.
  4. Remove all the fat from the chicken and cut it into 1” cubes.
  5. Add this to the saucepan and cook for 10 minutes until done.

Coconut Sauce

  • 2             tbsp vegetable oil
  • 4             tbsp chana flour(gram flour)
  • 2             can coconut milk
  • 1             tsp freshly ground cumin
  • 1             tsp Green masala
  • 1/4          tsp Haldi 
  • 1             cube chicken bouillon

Instructions

  1. In a medium saucepan heat the oil and fry the chana flour for 2 minutes.  Add the coconut milk, fresh crushed cumin, and green masala and chicken bouillon and mix well.
  2. Cook on medium heat and bring to a boil.  Lower the heat to medium low and simmer stirring for about 10 min.

Noodles

  • 1                pkt egg noodles
  • 1                tsp salt

Just before serving, cook the noodles.

  1. In a large saucepan bring 6 cups of water to boil. 
  2. Add 1 tsp salt.
  3. Add the noodles and cook for about 7 minutes till the noodles are tender.
  4. Drain in a colander.

Accompaniments

  • 1/2          cup chopped green onions
  • 1/2          cup chopped cilantro
  • 1/2          cup red garlic chutney
  • 1             boiled egg chopped.  
  •                fried noodles.
  • 1             lemon cut in wedge
  • 1/2          cup fried onions

Red Garlic Chutney

  • 10          dried red chili
  • 1            garlic peeled
  • 1/4         tsp salt
  • 2            tbsp oil
  1. Boil the dried chilies, remove the seeds.
  2. In a blender, blend the chilies, garlic and salt.
  3. In a small saucepan heat the oil, fry the garlic for 2 minute.  Add the chili paste.  Cook for 5 min stirring.  Cool it completely before serving.

To serve

Serve everything in separate bowls.

Hyderabadi Mutton Biriyani

Entrees, Meat

Ingredients

  • 2             cups rice
  • 1             lb mutton cut into 1” cube
  • 1             tsp garam masala
  • 1             tsp red chili powder(optional)
  • 1             oz cashew nuts crushed
  • 3             large onions, sliced fine and fried till crisp
  • 6             cloves
  • 1             inch  pieces cinnamon sticks
  • 6             cardamom
  • 1/2          tsp black pepper
  • 1/2          tsp cumin seeds
  • 1             small bunch cilantro, chopped
  • 2             tbsp green masala
  • 1             small bunch mint, chopped
  • 1             cup yoghurt
  • 2             limes/lemon
  • 1/2          tsp saffron
  • 3/4          cup milk
  • 1/2          cup oil
  • 2             boiled eggs for garnish (optional)
  • 2             tsp salt

Instructions

  1. Marinate the mutton with green masala and yoghurt and let it rest for an hour.
  2. Heat 4 tbsp oil, add  the marinated meat, a quarter of the fried onions, half of the garam masala.  Cook stirring till the oil separates, about 5 minutes.  Add 1 cup water and cook the meat on medium heat till the meat is tender and dry.  (Add more water if you need to, to cook the meat).
  3. In a medium saucepan heat 6 cups of water with 1 tsp salt, cloves, cinnamon stick,  cardamom, black pepper and cumin seeds..  Add the rice and bring it to a boil, cook for about 5 minutes till the rice is half done.  Drain the rice (reserve 1/2 cup of rice water) and run it through cold water.
  4. Mix together cilantro, mint, garam masala and fried onions.
  5. Add the saffron to hot milk.

To Assemble:

  1. Take a heavy bottom saucepan and brush it with oil.
  2. Spread half the rice and cover it with  the mutton.  Sprinkle with the cilantro mix and juice of the limes/lemon
  3. Cover with rice.
  4. Sprinkle half a cup of reserved liquid.
  5. Sprinkle with saffron milk and  oil.
  6. Cover tightly and bake in a preheated 350 degree oven for about half an hour.
  7. Serve hot, garnished with eggs cut into halves.

Kari nu Rus(Rich Mango Pulp)

Accompaniments

Serves 4

Ingredients

  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger

Instructions

  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Serve it with Moong Daal nu Shak and Rotli