Khow suey

Ingredients:

1 packet rice noodles

1 cup mixed vegetables (diced carrots, green peas, beans, broccoli, capsicum, cauliflower, baby corn )

1 large onion, finely chopped

2 pods chopped garlic

1 1/2 inch piece chopped ginger

1 large lemon grass chopped or 2 teaspoons lemon grass powder (ok if not available)

2-3 kaffir lime leaves(ok if not available)

1-1/2 cups coconut milk

1 teaspoon sugar

2 tablespoons lemon juice

2 tablespoons gram flour (besan)

1/2 teaspoon turmeric powder

1 teaspoon cumin powder (jeera powder)

1 teaspoon cinnamon powder (dalchini powder)

Salt to taste

Chilli powder to taste

Oil 

Roasted peanuts, spring onion greens, lemon, fried onions, fried garlic for garnishing

Immerse rice noodles in hot water for 15 minutes until cooked, or cook as per instructions on the packet.

In a skillet, heat oil and  cook onion, ginger and garlic until onion is translucent, add in the line leaves and gran flour and cook for 2 minutes. Add vegetables, lemon grass and cook for a few minutes. Then add coconut milk, cumin and cinnamon powder, salt, chilli powder, sugar and some water and let simmer for 10 minutes.

Add in the lime juice.

To serve, pour this gravy over rice noodles and garnish with peanuts, spring onion green, fried onion and garlic and some lemon.

P.S - if you do not have kaffir line leaves or lemongrass - increase the quantity of lemon and ginger used in the recipe to double.

Cream Chicken (Chawla's Chicken style)

Ingredients:

250gms boneless chicken diced

1 tablespoon kasoori methi or dried 

regular methi

1-1 1/2 tablespoon fresh ginger garlic paste

100 ml milk

50ml cooking cream

Salt to taste

Black pepper powder to taste

Oil (optional)

Marinate the chicken pieces with salt and the ginger garlic paste for about 30 minutes.

In a nonstick pan add the marinated chicken and cook for a few minutes (it's okay for the chicken to slightly caramelise/get colour). If you use a nonstick pan you do not need to use oil, but you may choose to do so.

Then add milk, black pepper and the methi and let cook until the chicken is cooked and the milk is dry.

If the milk dries but the chicken isn't tender, just add some more milk, do not add any water.

When the milk is almost completely dry add the cream and cook for 4-5 minutes.

Serve hot with roti or naan.

P.s: vegetarians can use paneer or soya chunks/mock meat instead.