Trendy Recipes

Burmese Khow Suey

As the name suggests the dish comes from Burma, although its origin has a deep connection with Southern China. In Burma, it got influenced with local ingredient and taste. Here is the recipe.

Ingredients for Khow Suey:

1 tbsp oil, 380 ml coconut milk, 50 gms blanched and sliced carrots, salt to taste, pepper to taste, 1 tsp granulated sugar, 3 florets blanched Broccoli, 50 gms thinly sliced zucchini, 50 gms cubed yellow capsicum, 50 gms cubed red capsicum, 50 gms cubed green capsicum, 50 gms blanched and diced babycorn, 50 gms cubed Tofu or Bean curd, ½ tsp lemon juice, 200 gms boiled rice noodles

Ingredients for Spice Paste:

1 tbsp oil, 2 medium size chopped onions, 1 tbsp finely chopped garlic, 1 tbsp chopped galangal, 1 tbsp chopped ginger, 1 stalk chopped lemon grass, 1 tbsp chopped celery,  ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder

Ingredients for Toppings:

50 gms red chilli flakes, 2 or 3 lemon wedges, 50 gms finely chopped spring onions, 50 gms fried garlic, 50 gms fried onion, 50 gms dry roasted groundnuts, fresh coriander leaves, boiled egg (optional)

Recipe: (Nutrition: 250 kcal, Protein: 6.7 g)

Heat oil in a wok and add all the ingredients for spice paste. Saute it and blend it into a paste when it cools down.

To make Khow Suey, Heat oil in a wok, pour in the spice paste, also add salt, pepper and sugar. Then add coconut milk, all the vegetables and tofu or bean curd. Keep on simmer till everything gets cooked and still remains slightly crispy. Add a little water only if required.

Add lemon juice and pour over boiled rice noodles and serve with toppings. You may add boiled egg if required.

Trendy Recipes

Baked Vegetable Patties

Baked Vegetable Patties are not just quick to make but also very healthy and delicious.  The dish is liked by both kids and adults as a side snack or sometimes even as a starter.

Here is the recipe.

Ingredients for Baked Vegetable Patties :

Potato (boiled, peeled and mashed) – 3 medium size

Green Peas (boiled and crushed slightly) – ¼ cup

Cottage Cheese (grated) – ¼ cup                                                       

Green Chilli (sliced thin) – 3

Green Capsicum (sliced thin) – ½ cup

Carrots (grated) – ¼ cup

Garlic (sliced) – 1 tsp

Ginger (sliced) – 1 tsp

Salt – to taste

Red Chiili powder – ½ tsp

Garam Masala – ¼ tsp

Bread Crumbs – 1 cup

Olive Oil – 2 tbsp

Recipe:

(Preparation time: 15 minutes; Baking time: 12 minutes; Serves: 4)

In a hot pan, add 1 tbsp olive oil and when it turns hot add garlic and ginger. After they turn slightly brown, add green peas, capsicum and carrot, followed by potato and cottage cheese. Now add all the spices and salt. Add green chilli and ½ cup bread crumbs and sauté for about 2 minutes till everything gets along well. Let the mixture cool and then make small balls and flatten them lightly with hands. Put the patties on the bed of remaining bread crumbs, brush them with olive oil and set to bake in a baking dish at 170 degree C for 12 minutes or till they start looking brown and crisp.

Trendy Recipes

Red Beans & Spinach Wraps

Wraps are famous in most parts of the world in several flavors. In India, red beans or kidney beans along with spinach leaves in a wrap or roll is a favorite snack for school going kids.

Here is the recipe.

Ingredients for Red Beans & Spinach Wraps :

Sunflower Oil – 2 tsp

Onions (finely chopped) – 2 medium sized

Garlic (crushed) – 4 cloves

Ginger (grated) – 1 inch piece

Tomatoes (finely chopped) – 2 medium sized

Salt – to taste

Red Chilli powder – ½ tsp

Turmeric – ¼ tsp

Spinach (finely chopped) – 2 cups

Red/Kidney Beans (boiled) – 1 cup

Indian Flat Bread ( Roti/Chapati) – 4

Lettuce Leaves – 4

Recipe:

(Preparation time: 30 minutes; Serves: 4)

In a non stick pan, pour sunflower oil. When the oil heats up, add onions, garlic, ginger and sauté for about 8 minutes on low heat. Add tomatoes. Now add salt, red chilli powder and turmeric powder and let it simmer for another 6 minutes on low heat till oil separates and tomatoes turn tender. Add kidney beans and mix. Cook it covered for 3 minutes till all flavors release and mix well with beans. Now add spinach leaves and cook for another 3 minutes. Keeping the Indian flat bread on a plain surface, line it with a lettuce leaf and pour in some mixture. Lettuce leaf will not let the bread get tender and will keep the crust crisp. Now roll/wrap and keep aside. Make 4 such wraps and then keep these wraps on a warm skillet to turn a little crisp.

Fresh Take on the Recipe:

You may add finely chopped vegetables like bell peppers/capsicum, carrots and peas for making the recipe more nutritious and flavorful. You may also add tomato sauce or chilli sauce for enhanced taste.

Trendy Recipes

Som Tam

Som Tam or Som Tum is a green papaya salad recipe that was first made in Laos, Thailand. The name refers to ‘sour pounded’ and the recipe is sour and usually spicy. It is eaten with sticky rice or rice noodles.

Here is the recipe.

Ingredients for Som Tam:

Green Papaya (shredded) – 2 cups

Garlic (chopped) – 2 tsp

Thai Chillies – 3                                                                                   

Jaggery – 2 tbsp

Salt – ½ tsp

Tomatoes (chopped) – 2

Lime juice – 2 tsp

Tamarind juice – 2 tbsp

Peanuts (dry roasted and ground) – 3 tbsp

Recipe:

(Preparation time: 15 minutes; Cooking time: 5 minutes; Serves: 4;)

Soak shredded papaya in cold water for 5 minutes. In the mean time, pound garlic and chillies in a mortar and then add jaggery and salt and pound some more till everything comes together as a dressing. Add tamarind juice to this and keep aside. In another bowl, put chopped tomatoes, lime juice and papaya, add pounded dressing and mix for about 10-12 times to evenly coat shredded papaya. Finally, add roasted and ground peanuts and serve.

(Nutrition value- Energy:142 kcal; Protein: 4.7 g)

Fresh take on the recipe:

Add some papaya while pounding the dressing to get a mixture of great consistency. You may add some finely julienne veggies like carrots, cucumber, red and yellow capsicum and cabbage for a twist in taste. The recipe is a strict no for pregnant women.