Some­thing

This is how food is cooked in neigh­bour­ing coun­tries.

Woman's Era - - Long Story - By Roma Ghosh

BROWN RICE WITH SESAME-FRIED VEG­ETA­BLES IN­GRE­DI­ENTS: For rice:

2 cups brown rice 2 tbsp oil 2 tbsp sesame paste 2 tbsp soya sauce salt to taste

For the veg­gies:

1 cup radish cut into long strips 1 cup car­rots cut into strips 1 large onion – finely sliced 3 pods gar­lic – chopped finely 3 tbsp oil 3 tsp sesame seeds

METHOD

Soak the rice in wa­ter for 30 min­utes. Drain and then cook in salted wa­ter till ten­der. Drain out all the ex­cess wa­ter . Sprin­kle the oil and keep aside.

To pre­pare the veg­gies: Heat the oil and fry the onions till translu­cent. Mix in the veg­gies and stir-fry till the veg­gies are ten­der but still crunchy. Mix in the sesame seeds and keep aside. In the same wok add the pre­pared rice, mix in the pre­pared veg­gies and also add the soya sauce and sesame paste and stir gen­tly. Serve hot with tahini sauce.

VEG­E­TAR­IAN KHOW SUEY IN­GRE­DI­ENTS:

3 cups boiled noo­dles 400 ml co­conut milk

cup yo­ghurt 1 cup car­rot – cut into strips 1 cup French beans cut into one-inch pieces 3 tbsp gram­flour 2 tbsp ghee 1 tsp co­rian­der pow­der 1 tsp cumin – jeera pow­der 3 tsp lemon juice 2 tsp red chilli pow­der 3 pods gar­lic – finely chopped

For gar­nish­ing:

3-4 chopped boiled eggs 2 tsp sliced and fried gar­lic

cup fried onions 2 tbsp chopped co­rian­der

cup fried noo­dles 2 tbsp crushed peanuts 1 tbsp - finely sliced green chill­ies

METHOD

Boil the noo­dles ac­cord­ing to the pack­age in­struc­tions and keep aside. Cut and steam the veg­eta­bles.

Mix co­conut milk, 2 cups of wa­ter, the yo­gurt, gram­flour, salt, red chilli pow­der and co­rian­der pow­der. Whisk them well un­til the gram­flour has dis­solved.

Heat ghee in a pan. Add crushed gar­lic, cumin seeds and saute on low heat for a few sec­onds. Add the above co­conut milk mix­ture. Bring the mix­ture to boil and sim­mer for 5 min­utes. Boil till all the in­gre­di­ents have blended well to­gether and there is a fine aroma from the mix­ture. Put off and keep warm.

To Serve Veg­e­tar­ian Burmese Khow Suey

Di­vide the noo­dles in 4 serv­ing bowls. Add the veg­gies and top with the pre­pared co­conut milk mix­ture. Gar­nish with fried onions and fried gar­lic, boiled eggs, lemon juice, fried noo­dles and crushed peanuts and chopped co­rian­der - op­tional.

THANAT­SONE

Use any com­bi­na­tion of the fol­low­ing veg­eta­bles in the re­quired amounts- beans, cab­bage, cau­li­flower, okra, car­rots, bam­boo shoots, spring onions, bean sprouts, cu­cum­ber or zuc­chini.

IN­GRE­DI­ENTS:

3 cups sliced veg­eta­bles

cup veg­etable oil l tbsp sesame oil

tsp ground turmeric 2 large onions, finely sliced 4 cloves gar­lic, finely chopped 3 tbsp sesame seeds 2 tbsp white vine­gar salt to taste

METHOD

Cut veg­eta­bles into bite size strips and boil for only 1 or 2 min­utes in lightly salted wa­ter, just un­til ten­der but still crunchy. Keep these aside on a serv­ing tray. Drain and run cold wa­ter over the veg­eta­bles in colan­der to pre­vent over­cook­ing. Heat the two oils in a small deep fry­ing pan, add turmeric, onions and gar­lic and fry till the onions are light brown in colour.

Al­low to cool. When cool, pour a lit­tle of this oil over the veg­eta­bles, add onions and gar­lic and toss lightly but thor­oughly, adding ex­tra salt and vine­gar to taste. In a dry pan roast the sesame seeds over medium heat un­til golden brown. Turn on to a plate to cool, then sprin­kle over the veg­eta­bles. Serve as an ac­com­pa­ni­ment.

CHIN HIN

Sour­greens such as ten­der young tamarind weaves are used to make the stock for this soup (or sub­sti­tute green toma­toes or rhubarb stalks).

IN­GRE­DI­ENTS:

2 tsp sesame oil or corn oil 1 onion, finely sliced 2 cloves gar­lic, crushed

tsp ground turmeric 2 or 3 green toma­toes, or red toma­toes if green not avail­able chopped 1 cup torn spinach 4-6 cups fish stock or veg­etable stock salt to taste

METHOD

Heat oil in a saucepan and when very hot fry the onion, gar­lic and turmeric.

Add the toma­toes and spinach, stir well, then add the stock or wa­ter and bring to boil. Sim­mer veg­eta­bles are ten­der. Taste and add salt as nec­es­sary.

(Mixed Veg­gie Salad) (Sour Soup)

Brown rice with sesame-fried veg­eta­bles

1/ 2 1/ 4 1/ 4 Veg­e­tar­ian khow suey Ruby Sinha –

1/ 2 1/ 2 Chin Hin (Sour soup) Thanat­sone (Mixed veg­gie salad) 1/ 4

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