Web A Recipe A Day

Sunday, August 16, 2015 

Khow Suey

Yes yes yes!!! After like 7 years I am posting on ARAD again!

This time it is a dish from Burma. This is a very desi-fied dish. Looks complex but is very easy and definitely impressive when you serve.

Khow Suey is prepared on the table by the guest themselves. So it can be tailored as per your taste.

Ingredients (to serve 4 people):
Meat - Chicken/Lamb/Beef: 500gms
Spaghetti 400gms
Coconut milk (Ready can or milk powder to make 500ml milk)- 2 cans
Garlic - 5-6 cloves
Whole red chillies - 2 to 3
Paprika powder 1 tsp
Tikka Masala 2 tsp

1. Spaghetti: Get the usual spaghetti and boil it with little oil and some salt. I generally use hot kettle water and then boil the spaghetti in that.
2. Coconut Curry: Heat 2 tbsp Oil  add garlic, whole red chilly and curry leaves. Then add besan (gram flour) keep stirring. Once you can smell the cooked besan, add coconut milk and water. Cook for 10 minutes, the curry should go a bit thick. Then paprika powder and salt as per taste.
3. Chicken/Lamb/Beef: Chop the meat of your choice in thin strips. Making them thin will cook them soon and make them easy to eat with spaghetti. Heat oil, add finely chopped onions. When light golden, add tomatoes (finely chopped or canned tomatoes) and cook till it becomes a homogeneous paste. Add chicken tikka masala and salt as per taste. In another pan, heat 2 tbsp oil and add meat. Cook till meat changes colour. Add the fried meat to onion-tomato paste. Cook for another 10 minutes on medium heat.
4. Garnishing: Garnishing to be served in individual bowls

  • a. Chopped spring onions
  • b. Ready salted roasted peanuts
  • c. Fried potato sticks
  • d. Crispy fried onions
  • e. Finely chopped coriander
  • f. Lemon juice.

Serving Instructions:
You can mix together Spaghetti, Coconut Curry and Meat curry in one big pan before serving. Or you can leave them all in separate serving bowl and you can mix them at the table. Garnish your bowl with some or all of the garnishings above.

It definitely taste as good as it looks. Even better!

Thursday, February 24, 2011 

We are on Facebook atlast :-)

Dear all,

I know it has been ages since we updated this blog. Not that we are not trying new recipes but just because we are a bit too tied up with our little one who is a handful :-)

I am planning to be active again on this blog and keep it more updated. As a starter, I have created a facebook page for it and am sure many of our regular readers are on facebook so just like our page and we will try our best to keep this blog updated.

Regards and thanks for your patience.

Fatee and Saleem, also Timki

Thursday, March 05, 2009 

Sesame Chicken

* Chicken breast 200gms
* Sesame seeds 2 tbsp
* Soya sauce 1 tbsp
* Chilli sauce 1 tsp
* White vinegar 1 tsp
* Ginger-garlic paste 1/2 tsp

Cut chicken into thin strips when it is half frozen and half thawed.
Marinate chicken in above sauces and pastes for half an hour.
Roll the marinated chicken pieces in sesame seeds.
Shallow fry on low heat for 15-20 mins or until light golden.
Serve with salad and crisps/fried samosa strips.

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Wednesday, November 12, 2008 

Oven ki Murgh...

For the sauce
* Tomato puree 2 tbsp
* Mustard sauce 1 tsp
* Lemon juice 1 tbsp
* Red chulli powder 1 tsp
* Zeera powder 1 tsp
* Turmeric powder 1 tsp
* Dhaniya powder 1 tsp
* Single cream 100 ml
* Salt

For the curry
* Chicken breasts 4
* Black pepper powder 1 tsp
* Vegetable oil 4 tbsp
* Whole garam masala 1 tbsp
* Onion 2 medium chopped in rings
* Ginger 1 inch, chopped in fine strips
* Garlic 5-6 cloves finely chopped
* Green chillies 2-3 finely chopped

Mix tomato puree, 2 tbsp water and other sauce ingredients into a sauce like consistency.
Marinate chicken with salt and pepper for 15-20 minutes
Heat oil, add whole garam masala, then add chicken breast in a single layer and fry them on both sides until light golden brown.
Remove chicken and place them in the baking dish
In the same oil which was used to fry chicken, add onion, ginger and green chillies and fry them for 3-4 minutes and spread them on the chicken evenly.
Now add garlic to the same oil and cook them till golden. Add sauce and cook till it heats up.
Pour this sauce over the chicken, make sure not to disturb the onion placement on it.
Cook in a pre-heated oven for 20-25 minutes.
Serve hot with naan/rice.

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Wednesday, September 24, 2008 

Chili-Corn Balls

* Sweetcorn 1 can (250gms)
* Spring onions 5-6
* Green Chilli 1
* Red chilli powder 1 tsp
* Cornmeal 4 tbsp
* Green corriander
* Egg 1 medium
* Salt
* Oil

Finely chop spring onion and green chilli, mix with sweetcorn, chilli powder, salt and beaten egg.
Add corn meal and mix well. Put aside for 10 minutes.
Heat oil, make small balls of the batter and fry them on medium heat till golden brown.
Serve hot.

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Friday, September 19, 2008 

Crispy Chicken Strips


* Chicken Breast 1
* Corn flour 2 tbsp
* Egg 1
* Salt
* Black pepper powder
* Oil for frying
* Vinegar 1 tsp
* Soya sauce 1 tsp

Cut chicken into thin strips.
Marinate chicken in soya sauce, vinegar, salt and pepper for 10 minutes.
Roll the chickn pieces in corn flour and then dip in beaten egg.
Fry chicken strips till golden brown and crispy.
Serve hot with chutney and sauce.

Thursday, August 21, 2008 

Jameela Chicken...

I know the name sounds a bit different, it is because one of my cousin, obviously named Jameela, makes this chicken quite often hence the name.

For marination
* Chicken 8-10 pieces
* Ginger-Garlic paste 2 tbsp
* Juice of 1 Lemon
* Red chilli powder 1 tsp
* Dhaniya powder 2 tsp
* Turmeric powder 1/2 tsp
* Egg 1 medium
* Salt

For frying
* Oil
* Curry leaves
* Mustard seeds 1 tsp
* Green chillies 2

Marinate chicken in the above ingredients for 1-2 hours.
Deep fry the marinated chicken and drain oil completely and place them in a plate/pan.
In another pan, heat 1 tablespoon of oil and add mustard seed, chopped green chillies and curry leaves.
Pour this tarka over the fried chicken and serve at once.


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