Khowsuey

About Khowsuey

Ingredients

• Boneless chicken, cut into small pieces 250 gms
• Oil 2 tbsps
• Onion, finely chopped 1 cup
• Gram flour (besan) 4 tbsps
• Chicken stock 2 cups
• Carrot, finely chopped 1 cup
• Salt to taste
• Coconut milk 1 can
• Noodles, cooked 1 cup
• Paste
• Dried Kashmiri red chillies, soaked in water 15
• Coriander seeds 4 tbsps
• Cumin seeds 2 tsps
• Ginger, sliced 1 inch
• Toppings
• Spring onions, finely chopped 4
• Fresh coriander leaves, chopped ½ cup
• Garlic cloves, sliced and deep-fried a few
• Medium onion, finely sliced and deep-fried 1
• Egg, hard boiled, peeled, sliced 1
• Peanuts, roasted and crushed ½ cup
• Sev ½ cup
• Lemon juice 2 to 3 tbsps

How to Make Khowsuey (Stepwise Photos)

Method

1. To make paste, drain red chillies and put into mixer jar. Add garlic cloves, coriander seeds, cumin seeds, ginger and a little water and grind into a thick paste. Transfer into a bowl and set aside.
2. Heat oil in a deep non-stick pan, add onions and saute till light brown. Add ground paste and saute on high heat for 5 minutes.
3. Add gram flour, mix and saute taking care that it does not burn.
4. Add chicken stock and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
5. Add coconut milk and mix. When it turns yellowish color, the khow suey is ready.
6. To serve, take noodles in a serving bowl, pour khow suey over it. Add topping of your choice or add a little of all toppings - spring onions, coriander leaves, fried garlic, fried onion, boiled egg, crushed peanuts, sev and lemon juice.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps