Khowswey

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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
  • 4 - dried red chillies
  • 1 -small piece ginger
  • 8 flakes - garlic
  • 1/2 tsp - oil
  • To garnish:
  • 2 sprigs - spring onions with greens chopped finely
  • 2 flakes - garlic chopped finely
  • 1 - onion chopped finely
  • 2 tbsp - coriander finely chopped
  • 1 cup -sev
  • 1 tsp - oil
  • 2 tsp - lemon juice
  • Salt to taste
  • Pepper to taste

How to Make Khowswey

  • Boil carrot, beans, peas together, drain, keep aside.
  • Boil noodles, keep firm, drain in colander, pour cold water over them.
  • Dry roast flour, while stirring in a heavy pan and keep aside.
  • Heat oil in a heavy pan, add 1/2 the onions, stir-fry till golden.
  • Drain, press out oil, keep aside.
  • Add garlic to hot oil, stir-fry till light golden.
  • Drain, add to fried onions, keep aside.
  • Add remaining onions to same oil, stir-fry for 1 minute.
  • Add paste, cook for 3-4 mins.
  • Add tomatoes, stir fry further 2-3 mins.
  • Dissolve gram flour into coconut milk till smooth.
  • Add to pan with boiled vegetables and salt.
  • Stir and simmer till smooth and thick.
  • Mix all ingredients for garnish just before serving.
  • Include fried garlic in garnish too.
  • Microwave or steam noodles over boiling water.
  • Arrange steaming hot noodles in a ring.
  • Fill well in middle with hot gravy.
  • Arrange chopped garnish mixture around outer ring of noodles.
  • Serve while still hot.

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