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KHOWSUEY (BURMESE BHEL) Recipe | | Snacks Recipe by reluctant_chef |
| | INGREDIENTS | For the coconut curry
1 tin coconut milk
3 pcs bay leaf
2 pcs cloves
1.5 inch cinnamon stick
1 top oil
1 top daliya (ground to powder)
Salt to taste
Method-
1.heat the oil in a non stick pan
Add the cloves cinnamon and bay leaf and saute on medium flame for 2 minutes.
2. Add the coconut milk and stir continuously , add the daliya powder and salt.
Cook for 10 min..stirring on slow flame. Stir continuously as you do not want the milk to curdle.
Add salt to taste.
Vegetables-1
1 cup Broccoli cut in florers
1 cup Baby corn cut in 1 inch squares
1 cup Zucchini cut in 1 inch squares
1 tsp red chilli powder
1 pinch of haldi
1 tsp dhania powder
50 ml water
1 tsp oil
Salt to taste
Method-
Soak the Broccoli and baby corn for 15 min in warm water with some salt to prep them for cooking.
In a pan add 1 tbsp oil and add the above vegetables to saute on medium flame . Add the water.
Add the spices and cook on slow flame for 10 min.
Add salt to taste .
Vegetables 2
1 cup carrots
1 cup French beans
1 cup peas
1 cut bottle gourd
1 cup potato boiled
100 ml water
2 tbsp oil
1 tbsp dhania powder
3/4 tbsp red chilly powder
1/4 tsp haldi powder
Salt to taste | | METHOD | In a pan to saute add the oil carrots, French beans after 5 min add the peas followed by bottle gourd and potatoes .
Add the spices and saute on slow flame.
Add 100 ml water and cook on for 15 min .
Add.salt to taste.
For the condiments
1- Boiled spaghetti -
Take a bunch of spaghetti and boil and keep.
2. Fried noodles crispies.
To add the crunch bit we fry hakka noodles.
Take a bunch of hakka noodles and fry till light golden.
3. Lettuce shredded
4. Cabbage chopped finely
5. Spring onion chopped finely
6. Corriander
7. Green chillies chopped finely
8. Lemmon juice.
To plate : serve hot.
First add the spaghetti, vegetables , curry , the condiments and top it with the noodle crispies.
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