Khowswe

Burmese cuisine is a typical example of a people, who have been inspired by their neighbours, mainly on both sides, ie. China and India. Their food is a blend of both countries, and even Thai and Malaysian food. If the delicateness of Chinese noodles and gravies are incorporated so also are the Indian spices much loved, and the dishes are not that bland. Curries, masalas, etc. galore.

INGREDIENTS

• 2 cups noodles
• 3 cups coconut milk
• 1 carrot chopped
• 10 french beans chopped
• 1/4 cup peas boiled
• 3 onions sliced thinly
• 1 large tomato
• 1/2 cup gram flour
• Salt to taste
• 3 tbsp. oil

Grind to a paste

• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 3-4 dried red chillies
• 1" piece ginger
• 7-8 flakes garlic
• 1/2 tsp. oil

To garnish:

• 2 sprigs spring onions with greens chopped finely
• 2 cloves garlic chopped finely
• 1 onion chopped finely
• 2 tsbp. Fresh coriander finely chopped
• 1 cup fine Indian sev
• 1 tsp. oil
• 2 tsp. lemon juice
• Salt to taste
• pepper to taste

DIRECTIONS

1. Boil carrot, beans, peas together, drain, keep aside.
2. Boil noodles, keep firm, drain in colander, pour cold water over them.
3. Dry roast flour, while stirring in a heavy pan, keep aside.
4. Heat oil in a heavy pan, add 1/2 onions, stirfry till golden.
5. Drain, press out oil, keep aside.
6. Add garnishing garlic to hot oil, stirfry till light golden.
7. Drain, add to fried onions, keep aside.
8. Add remaining onions to same oil, stirfry for 1 minute.
9. Add paste, cook for 3-4 minutes.
10. Add tomatoes, stir fry further 2-3 minutes.
11. Dissolve gramflour into coconut milk, till it is smooth.
12. Add to pan with boiled veggies, salt.
13. Stir and simmer till smooth and thick.
14. Mix all ingredients for garnish just before serving.
15. Include fried garlic in garnish too.
16. Microwave or steam heat noodles over boiling water.
17. Arrange steaming hot noodles in a ring.
18. Fill well in middle with hot gravy.
19. Arrange chopped garnish mixture around outer ring of noodles.
20. Serve while still hot.