Archive for the ‘Miscellaneous’ Category
Fish … 1 kg cubed into pieces ( I have tried it with shark and with seer fish…any fleshy fish can be used)
Salt … 150 gms ( it can vary depending on how salty you like it)
Dhaniya/coriander powder-3 tbsp
Jeera – 1 1/2 tsp (roasted lightly)
Mustard – 1 tbsp (roasted lightly)
Methi /fenugreek- 1 tsp (roasted lightly)
Khus khus / poppy seeds – 3 tbsp (soaked overnight in a little water and then ground to make a fine paste )
8 big pods of garlic- 4 peeled and ground , other 4 just peeled)
Ginger – 100 gms ( julienned ir cut into small pieces)
Green chillies-100 gms slit lengthwise.
Vinegar – 2 cups
Sugar -1 tsp
Red chilli powder -200 gms (lesser if you dont like it too spicy)soaked overnight in the salt solution.
Oil.
Make a solution of salt & water. Strain and keep aside .
Deep fry the fish pieces in oil till its cooked and keep aside.
Fry the 4 pods of peeled Garlic,ginger and the slit green chillies and keep them aside as well.
Grind the rest of the ingredients…Jeera,Methi, mustard,Dhaniya powderremaining garlic in a little bit of vinegar to a fine paste.
In a huge frying pan, pour some oil, about 3-4 tbsp , Add some mustard seeds when it splutters, Add the chilli solution, keep on low flame.After 2 minutes add the ground masala, salt solution and the vinegar and let this boil for about 5 minutes.Add the sugar, Poppy seed paste and cook for another 5 minutes stirring occasionally .Add the fish pieces, the fried green chillies, garlic and ginger pieces. Mix well & take it off the fire . Tye a cloth over the dish and keep it over night and allow the fish to soak in the masala . Taste the next morning and add the necessary spices if its not enuff and bottle it and keep for a week before using it with your mea
Ingredients
6 cups maida (white flour)
6 tsp. milk powder
200 grm. oil or margarine
1 cup evaporated milk
6 tsp. sugar
2 tsp. baking powder
1 egg
3 tsp. yeast
Instructions
1. Mix all the ingredients and knead into a dough.
2. Cover with a damp cloth and leave at room temperature for 2-3 hours.
3. Then divide it evenly into 12 parts.
4. Roll out into flat chapati which is as thick as a pizza crust. You may roll out the dough round or length wise. (it’s optional to sprinkle kalonji or till (sesame) on it)
5. Bake in oven at 350* F (that’s Gas Mark #4) till light brown.
Note: Can also be frozen after baking for later use.
Naan
Ingredients :
3-4 Boiled eggs cut .
Onions 2 medium chopped
2 green chillies chopped
3 tomatoes chopped
Chili powder n salt to taste
coriander powder- 2 tsps
turmeric- 1 pinch
ginger garlic paste- 1/4- 1/2 tsp
Method:
In a lil oil fry the onions tomatoes and green chillies, add the turmeric powder, chilli powder, salt, coriander powder and the ginger garlic paste. Fry till onions and tomatoes are well cooked . Add the eggs and chopped coriander leaves.
Serve hot.
Just to break away from the usual monotony of everyday cooking, I tried this exotic dish and believe me, everytime I have served it for guests at my parties, it has been well recieved.
Ingredients:
Garnishing:
a) 1 bowl chopped coriander
b) 1 bowl spring onions chopped
c) 1 bowl garlic- chopped and fried till brown
d) 1 bowl- lime / lemon juice
e) 1 bowl- soya sauce with green chillies chopped .
f) 1 bowl- boiled and chopped egg
g) 1 bowl – chopped cucumber
h) 1 bowl- red chillies soaked in oil and ground to paste with oil.
Noodles :
Noodles – egg noodles cooked , drained and well tossed with a spoonful of oil. Keep aside.
Chicken Stew :
Chicken, 2 tbsps -oil, 1″ ginger, 5-6 pods of garlic , full pepper corn – 2 tbsp, spring onions- a small bunch chopped, green chillie sauce- to taste, white vinegar- 1 tsp, coconut milk- 1 1/2 coconuts thick milk, Coriander leaves, salt and pepper powder to taste. Soup cubes or chicken ready soup powder (optional)
Cook chicken in the pressure cooker for 1 whistle with salt, pepper and water. Drain the water when done and keep the stock aside. Shred the chicken and keep aside. In a pan, pour the oil, add grated ginger and chopped garlic, pepper corn and spring onions. Fry a little bit, add the shredded chicken and fry some more. To this add green chillie sauce-as per your taste, pepper powder, white vinegar. Keep stirring for a while. To this add the coconut milk. Boil for a while and add chicken stock to it. You can add a soup cube or any ready soup powder. Taste and add salt to it.Boil for a while and when you feel it is done, add coriander leaves to garnish and remove from the flame.
To serve :
Keep chicken stew in a dish seperately. Keep the cooked noodles in another dish. All the garnishing in individual bowls arranged around the noodles and stew.
To be served, one has to first give bowls . Then noodles are served, the chicken stew added to soak the noodles and the people can serve the garnishes as per thier taste, mix it well and eat 
Bon apetit.
Burmese Chowsuey