Ohn No Khao Swé | Authentic Burmese Recipe Aysha’s Burmese Kitchen 2026-09-21 | Ohn No Khao Swé | Authentic Burmese Recipe
Rich Date Cake | Easy Recipe Aysha’s Burmese Kitchen 2025-08-17 | Moist, nutty, and soft, this Rich Date Cake is the perfect companion to a hot cup of tea or coffee. The natural sweetness of dates soaked in fragrant black tea makes it wholesome, while butter, eggs, and crunchy nuts bring in that melt-in-the-mouth indulgence.Ingredients:* Butter – 250 g* Dates – 300 g (chopped)* Black tea – 1 cup (strained, strong brew)* Maida (all-purpose flour) – 250 g* Rava (semolina) – 50 g* Sugar – 250 g* Eggs – 3* Vanilla essence – 2 tsp* Baking powder – 1 tsp* Baking soda – ½ tsp* Milk – 1 cup* Salt – a pinch* Almonds – 50 g* Cashews – 50 g* Raisins – 50 g* Walnuts – 50 gMethod:1. Prep the Dates: Chop the dates into small pieces and soak them in the warm black tea. Let them sit for 30 minutes – this makes the dates soft, plump, and full of flavor.2. Cream the Butter & add others: In another bowl, whisk butter until light and fluffy. Add eggs one by one, beating well after each addition. Stir in vanilla essence. Add maida, rava, baking powder, baking soda, and a pinch of salt.3. Combine: Gently fold in the flour mixture, alternating with milk, until smooth. Add the soaked dates (with the tea) and mix well.4. Nuts & Raisins: Toss the almonds, cashews, walnuts, and raisins and fold them into the batter.5. Bake: Pour into a greased and lined cake tin. Bake at 170°C (340°F) for 40–50 minutes, or until a skewer inserted comes out clean.6. Cool & Serve: Let the cake cool completely before slicing.Pro Tips:* Brew your tea strong – it adds a deep, malty flavor.* For extra indulgence, brush the warm cake with a little honey or date syrup.* This cake tastes even better the next day as the flavors deepen.Enjoy and follow for more :)
Dhanyin Thee is eaten in many parts of Asia, especially Burma. 🇲🇲 Aysha’s Burmese Kitchen 2025-06-29 | ...
Crispy Chicken Pakora | Easy Recipe Aysha’s Burmese Kitchen 2025-02-02 | Chicken pakora is the perfect evening snack, the ingredients you will need are: - chicken 1kg - corn flour 2 tbsp- rice flour 2 tbsp - gram flour 2 tbsp - 1 lemon - oil 4 tbsp - ginger garlic paste 1 tbsp - cumin seeds 1 tsp- pepper 1 tsp- fennel powder 1 tbsp - chilli powder 1 tbsp - coriander powder 1 tsp - eggs 2 - turmeric 1 tsp - salt (according to taste) - garam masala 1 tsp- red food coloring (optional) 1 pinch Combine all the above mentioned ingredients together and let it marinate for 1-2 hours. Heat some oil up & fry until the chicken is well cooked. Garnish with coriander leaves & some fresh green chillies, serve hot & enjoy ♡
Homemade Chicken Buns | Easy Recipe with Creamy Filling Aysha’s Burmese Kitchen 2024-11-25 | These chicken buns are a perfect combination of soft bread and a savoury filling. Topped with sesame seeds and finished with a buttery glaze, they make for a delightful treat anytime. IngredientsFor the Dough: - 2 tbsp sugar - 2 tbsp butter, softened - 2 ¼ tsp (1 packet) instant yeast - 1 cup warm milk - 1 egg - 3 cups all-purpose flour - 1 tsp salt Chicken Filling: - 2 tbsp oil or butter - 1 large onion, thinly sliced - 2 green chilies, sliced - 1 medium carrot, sliced into thin strips - 1 cup mushrooms, sliced - 2 cups cooked chicken, shredded - Salt to taste - 1 tsp black pepper - 1 tsp chili powder - 2-3 tbsp cream cheese (optional) - A handful of mint leaves, chopped - A handful of coriander leaves, chopped For Finishing: - 2 tbsp milk (for brushing before baking) - Sesame seeds (optional, for garnish) - 1 tbsp butter (for brushing after baking) Step-by-Step Process1. Prepare the Dough:1. In a bowl, mix sugar, butter, and yeast with warm milk. Let it sit for 5-10 minutes until frothy. 2. Add the egg and mix well. 3. In a large mixing bowl, combine the flour and salt. Gradually pour in the yeast mixture. 4. Mix until a dough forms, then knead the dough for about 8-10 minutes until smooth and elastic. 5. Cover the dough with a damp cloth and let it rest in a warm place for 2 hours, or until doubled in size. 2. Make the Chicken Filling:1. Heat oil or butter in a pan over medium heat. Sauté the onions and green chilies until translucent. 2. Add carrots and mushrooms, cooking until softened. 3. Stir in the shredded chicken, salt, pepper, and chili powder. Mix well. 4. Remove from heat and stir in cream cheese (if using), mint, and coriander leaves. Let the filling cool completely. 3. Assemble the Buns:1. Punch down the risen dough and knead it again briefly. 2. Divide the dough into equal portions (10-12 pieces). 3. Roll each portion into a small circle. Place a spoonful of the filling in the center. 4. Gather the edges of the dough and pinch to seal the bun. Place seam-side down on a baking tray lined with parchment paper. 4. Final Proofing and Baking:1. Cover the buns with a cloth and let them rest for 20-30 minutes. 2. Preheat your oven to 180°C (350°F). 3. Brush the tops of the buns with milk and sprinkle sesame seeds on top, if desired. 4. Bake for 15-20 minutes, or until golden brown. 5. Finishing Touch:1. Once baked, brush the buns with melted butter for a glossy, flavorful finish. 2. Allow them to cool slightly before serving. Enjoy these soft and delicious chicken buns!
Soft Coconut-Stuffed Bun | Recipe Aysha’s Burmese Kitchen 2024-10-31 | This large coconut-stuffed bun is filled with a rich mixture of coconut, nuts, and dried fruits, making it a delightful treat for sharing. With a soft, fluffy dough and a sweet, nutty filling, it’s perfect for enjoying with tea or as a dessert.IngredientsFor the Dough:- 3 cups all-purpose flour- 2 tbsp ghee- 3 tbsp sugar- 1 tsp active dry yeast- 1 egg- 1/2 cup warm milk- 1/4 tsp saltFor the Filling:- 1/2 cup fresh coconut shavings- 2 tbsp powdered sugar- 2 tbsp chopped almonds- 2 tbsp chopped cashews- 2 tbsp raisins- 2 tbsp chopped datesFor Topping:- 2 tbsp milk (for coating)- 1 tbsp sesame seeds- 1 tbsp butter (for brushing after baking)Step-by-Step ProcessActivate the Yeast:- In a small bowl, mix warm milk, sugar, and yeast. Whisk well and let it sit for 10-15 minutes until it becomes frothy.Prepare the Dough:- In a large mixing bowl, combine flour and salt.- Add ghee, the egg, and the activated yeast mixture.- Mix the ingredients, then knead the dough for 8-10 minutes until it becomes smooth and elastic. - Cover the dough and let it rise for 2 hours or until it doubles in size.Prepare the Filling:- In a separate bowl, mix together coconut shavings, powdered sugar, chopped almonds, cashews, raisins, and dates. Set aside.Shape the Bun:- Once the dough has risen, punch it down to release any air.- Flatten the dough into a large disc.- Place the coconut filling in the center of the dough. Gather the edges of the dough around the filling, pinching them together to seal the filling inside and forming it into a round bun shape.Add Topping:Brush the top of the bun with milk and sprinkle sesame seeds over it.Bake the Bun:- Preheat the oven to 180°C (350°F).- Place the bun on a baking tray lined with parchment paper and bake for 20-25 minutes, or until golden brown.Finish and Serve:- Once out of the oven, brush the bun with butter for a soft, glossy finish.- Allow the bun to cool slightly, then slice and enjoy your soft coconut-stuffed bun!
Easy Sweet & Savory Paniyaram | South Indian Snack Recipe Aysha’s Burmese Kitchen 2024-10-21 | Panniyaram is a beloved South Indian snack made from a fermented rice and urad dal batter, similar to the batter used for idlis and dosas. They are typically round, bite-sized, and crispy on the outside, with a soft, fluffy center. Panniyaram can be made in two delightful varieties— Sweet Panniyaram, perfect for those who love a bit of sugar, and Savory Panniyaram, which is spiced with onions, chilies, and tempered ingredients. Here's how to make both versions.Sweet Panniyaram RecipeIngredients:- 2 cups raw rice batter - ½ cup grated jaggery syrup- 1 tablespoon ghee (for cooking)- 1 cup grated coconut Step-by-Step Process:1. Prepare the Sweet Batter: In a bowl, take 2 cups of the batter. Add ½ cup grated jaggery syrup. Stir the mixture well until the jaggery dissolves completely.2. Heat the Paniyaram Pan: Heat a paniyaram pan on medium heat. Grease each of the molds with a small amount of ghee.3. Cook the Panniyarams: Pour the sweet batter into each mold, filling them about three-quarters full. Cover the pan and let them cook on medium heat for 3-4 minutes, or until the edges turn golden.4. Flip and Cook Again: Use a spoon or skewer to gently flip each panniyaram. Let them cook for another 2-3 minutes until both sides are golden and cooked through.5. Serve: Once they are golden and crisp, remove the sweet panniyarams from the pan. Serve warm as a sweet snack or dessert.Savory Panniyaram RecipeIngredients:- 2 cups raw rice batter - 1 small onion, finely chopped- 1 green chili, finely chopped- 1 teaspoon mustard seeds- 1 teaspoon urad dal- A few curry leaves, chopped- Salt to taste- 2 eggs ( optional )- 1 tablespoon oil (for cooking)- 1 tablespoon oil (for tempering)Step-by-Step Process:1. Prepare the Tempering: Heat 1 tablespoon of oil in a small pan. Add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon urad dal, and a few chopped curry leaves. Fry for a few seconds until fragrant.2. Sauté the Vegetables: Add 1 finely chopped onion and 1 green chili. Sauté until the onions turn translucent.3. Mix with the Batter: Add the tempered mixture to 2 cups of the batter. Mix well and add salt to taste.4. Heat the Paniyaram Pan: Heat a paniyaram pan and grease each mold with a little oil.5. Cook the Savory Panniyarams: Pour the savory batter into each mold, filling them about three-quarters full. Cover the pan and cook on medium heat for 3-4 minutes.6. Flip and Cook Again: Once the edges are golden, flip each panniyaram and cook for another 2-3 minutes until both sides are crisp and cooked through.7. Serve: Remove the savory panniyarams from the pan and serve hot with coconut chutney or sambar.Enjoy! Both versions of panniyaram are delicious in their own way—sweet ones are perfect for dessert or a quick snack, while savory ones make a great breakfast or tea-time treat!
Easy Ragi Semiya Recipe: Two Ways - Savory & Sweet Aysha’s Burmese Kitchen 2024-09-23 | Ragi semiya (finger millet vermicelli) is a wholesome and nutrient-rich food, offering an excellent source of calcium, fiber, and iron. It's beneficial for all age groups. This dish can be prepared in both savory and sweet forms, allowing you to enjoy its health benefits in different ways.Ingredients:For the Savory Version:- Ragi semiya (vermicelli) – 200 grams- Onion – 1 large, finely chopped- Dried red chilies – 2- Urad dal - 1 tsp- Green chili - 1- Mustard seeds – ½ tsp- Curry leaves – A few- Salt – To taste- Oil – 1 tbspFor the Sweet Version:- Ragi semiya (vermicelli) – 200 grams- Coconut shavings – 2 tbsp- Jaggery powder or sugar – 3 tbsp (adjust to taste)Method:Preparing the Ragi Semiya Base: 1. Cook the semiya: - Soak the ragi semiya in water for about 3-4 minutes. - Drain the water completely. - Steam the soaked semiya in a steamer or idli cooker for about 7-8 minutes until soft. Set aside.Savory Ragi Semiya: 1. Heat oil: In a pan, heat 1 tbsp of oil. 2. Tempering: Add mustard seeds and urud daal and let them splutter. 3. Sauté onions: Add finely chopped onions and sauté until golden brown. Add dried red chilies, green chili and curry leaves, and sauté for a few seconds. Sprinkle salt to taste,. 4. Combine semiya: Add the steamed ragi semiya to the pan, and gently mix everything together. 5. Serve: Enjoy hot!Sweet Ragi Semiya: 1. Add coconut and sweetener: Once the ragi semiya is steamed and ready, transfer it to a serving bowl. 2. Topping: Sprinkle coconut shavings and jaggery powder or sugar directly over the semiya. 3. Serve: Gently mix to combine and serve immediately as a sweet treat.Enjoy the sweet version as a light snack or breakfast, and savor the natural sweetness of jaggery and the freshness of coconut!
Quick and Easy Chicken Semiya | Recipe Aysha’s Burmese Kitchen 2024-09-08 | Today, we’re cooking with semiya, also known as vermicelli—a type of thin, delicate pasta that’s widely used in Indian cuisine. Semiya is incredibly versatile and can be used in a variety of dishes, from sweet desserts to savoury breakfasts. Originating from South India, semiya is a staple in many households, loved for its quick cooking time and ability to absorb flavours beautifully. Ingredients:- 1/2 kg roasted semiya (vermicelli)- Water (1:1 ratio with semiya)- Salt to taste- Leftover chicken gravy (or any leftover meat or gravy you have)- 3 tsp ghee (clarified butter)- A handful of coriander leaves, chopped- 3 medium onions, thinly sliced- 2 carrots, julienned- 2 tomatoes, finely chopped- 1 tsp ginger garlic paste- 1 tsp chili powder- 1/2 tsp turmeric powder- 10-15 cashews, roughly chopped- 2-3 tbsp oil- Optional: Mint leaves for extra flavourRecipe:1. Sauté the Onions: - Heat 2-3 tablespoons of oil in a large pan over medium heat. Add the sliced onions and sauté them until they turn golden brown.2. Add Ginger Garlic Paste and Vegetables: - Once the onions are browned, add 1 teaspoon of ginger garlic paste and sauté until the raw aroma fades away. - Add the julienned carrots and chopped tomatoes. Cook for a few minutes until the vegetables begin to soften.3. Spice it Up: - Add 1 teaspoon of chili powder and mix well. Let it cook for a minute to allow the spices to blend with the vegetables.4. Add Water and Gravy: - Pour water into the pan in a 1:1 ratio with the semiya. Add the leftover chicken gravy (or any leftover meat or gravy you have). This will enhance the flavour and add depth to the dish. Stir well to combine.5. Add Cashews and Seasonings: - Add roughly chopped cashews to the mixture and let it simmer. Then, add 1/2 teaspoon of turmeric and salt to taste. Mix everything together.6. Cook the Semiya: - Add the roasted semiya to the pan and mix well, ensuring the semiya is fully immersed in the liquid. Cover and let it cook on medium heat until the semiya absorbs all the gravy and flavors. Stir occasionally to prevent sticking.7. Finish with Ghee and Coriander: - Once the semiya has cooked and absorbed all the liquid, add 3 teaspoons of ghee for extra richness. Mix gently to coat the semiya evenly. - Garnish with freshly chopped coriander leaves and mix. For extra flavor, you can also add some mint leaves at this stage.8. Serve Hot: - Your Chicken Semiya is ready to be served! Enjoy this delicious and comforting dish with family and friends.Follow for more!
Authentic Chicken Dum Biryani | Recipe Aysha’s Burmese Kitchen 2024-07-10 | Here’s the detailed Chicken Dum Biryani recipe: Ingredients: For the Rice:- 5 cups Basmati rice- 7 cups water- 4 cloves- 4 cardamom pods- 2 bay leaves- 1-inch cinnamon stick- Salt to taste For the Chicken Marinade:- 1 kg chicken, cut into medium pieces- 2 tablespoons ginger-garlic paste- 2 teaspoons red chili powder- 1 teaspoon garam masala powder- Salt to taste For the Biryani:- 4 large onions, thinly sliced- 3 tomatoes, chopped- 5 green chilies, slit- whole spices cinnamon stick -3 inch, cardamom-8, cloves -8, bay leaves-3- 1 cup fresh coriander leaves, chopped and mint leaves, chopped- 2 tablespoon ginger-garlic paste- 1 teaspoon pepper powder- 2 tablespoons chilli powder-50 ml oil & ghee ( add more if necessary)- Saffron strands soaked in 1/4 cup warm milk . Grind to get nice colour- yogurt-50 ml- Fried onions (for garnish)- A handful of cashew nuts and raisins (optional)- Juice of 1 lemon Instructions: Preparing the Rice:1. Wash the basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes.2. Boil 7 cups of water in a large pot. Add cloves, cardamom, bay leaves, cinnamon sticks, and salt.3. Add the soaked rice and cook until the water evaporates. rice will be 70% cooked (it should still have a bite to it). Marinating the Chicken:1. In a large bowl, combine the ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, and salt.2. Add the chicken pieces to this mixture, coat them well, and marinate for at least 1 hour (preferably overnight for better flavor). Cooking the Chicken:1. Heat oil or ghee in a large, heavy-bottomed pan. Add the whole spices2. Add the sliced onions and sauté until golden brown. It might take more than 20 minutes. Keep some for garnish 3. Add the ginger-garlic paste and green chillies. Cook until the raw smell disappears.4. Add the chopped tomatoes and cook until they turn mushy, Add the chopped coriander, mint leaves, chilli powder, yoghurt, nuts and raisins. Mix well and cook for a few more minutes. Adjust salt as needed.5. Add the marinated chicken and cook on medium heat until the chicken is 80% cooked.6. Add the lime juice and 50 ml water and wait till the oil separates.7. Layer the cooked rice on top of the masala.8. Add Fried onions and add a layer of rice .9. Sprinkle the saffron milk, and fried onions.10. Cover the pan with a tight-fitting lid or seal it with aluminium foil to trap the steam.6. Place the pan in the oven for 20 minutes at 180 degrees celsius or on a low flame (you can use a tawa underneath to prevent direct heat) and cook for 25-30 minutes. Serving:1. Let the biryani rest for 10 minutes before opening the lid.2. Gently fluff up the rice and Serve hot with raita, and brinjal chutney.Enjoy your Chicken Dum Biryani!
Creamy Ragi Kool Recipe: A Nutritious Millet Porridge Aysha’s Burmese Kitchen 2024-06-14 | Ragi Kool, also known as ragi porridge, is a nutritious and traditional dish made from finger millet flour. It is a versatile recipe that can be enjoyed as a savoury or sweet dish. Rich in dietary fibre, ragi kool is an excellent addition to a healthy diet. Here's a clear recipe for making creamy and delicious ragi kool.Ingredients:- 2 cups ragi flour (finger millet flour)- 1.5 cups water (for initial mixture)- Additional water as needed (for consistency)- A pinch of salt- 1 cup curd (yogurt)Serving Options:- Buttermilk or extra curd- Jaggery or sugar (for a sweet version)- Ghee - Spices like cumin or coriander (for a savoury version)Instructions:1. Preparation: - In a large bowl, mix 2 cups of ragi flour with 1.5 cups of water to make a smooth paste, ensuring there are no lumps.2. Cooking: - Pour the ragi mixture into a pan and place it on the stove over low heat. - Add a pinch of salt to the mixture. - Stir continuously to prevent lumps and cook until the mixture thickens. This should take about 5-10 minutes.3. Adjusting Consistency: - If the mixture thickens too much, gradually add more water to achieve the desired consistency. - Continue to stir to ensure a smooth texture.4. Adding Curd: - Once the ragi mixture is thickened, add 1 cup of curd to make it creamy. - Stir well and let the mixture come to a gentle boil.5. Cooling: - Remove the pan from heat and let the ragi kool cool down to room temperature. - Optionally, you can refrigerate it for a chilled version.6. Serving: - Serve the ragi kool as is, or with additional curd or buttermilk for extra creaminess. - For a sweet variation, mix in jaggery, ghee or sugar. - For a savory version, you can add spices like cumin or coriander.Enjoy your healthy and delicious ragi kool!
Easy Jaggery Kolukattai Recipe! Aysha’s Burmese Kitchen 2024-04-07 | Jaggery Kolukattai is a traditional South Indian sweet dish. Kolukattai refers to dumplings made from rice flour or wheat flour, which are stuffed with a sweet filling. Jaggery kolukattai is steamed or boiled and then served as a delicious dessert or snack.Ingredients:- 1/2 kg Roasted rice flour- 300 grams Jaggery- Water (for dough and diluting jaggery)- 1/2 coconut, grated (for garnish)- Salt, according to tasteInstructions:1. Prepare Jaggery Syrup: - In a saucepan, dissolve the jaggery in a little water over medium heat until it forms a syrupy consistency. You can strain the syrup to remove any impurities if necessary. Set aside to cool down.2. Make Dough: - In a mixing bowl, take the roasted rice flour. - Gradually add the jaggery syrup to the rice flour and mix well. - Add water gradually (using the 1:1 ratio of water to rice flour) to the mixture and knead it into a smooth dough. The consistency should be such that you can make small bats/balls out of it without it sticking to your hands.- Use ghee/oil if it's sticky.3. Shape the Kolukattai: - Take small portions of the dough and shape them into bats or balls. 4. Steam the Kolukattai: - Place the shaped kolukattai in a steamer basket or on a greased plate. - Steam them for about 10-15 minutes until they are cooked through. They will become slightly translucent when done.5. Garnish and Serve: - Once cooked, remove the kolukattai from the steamer. - Garnish with grated coconut on top.6. Serve: - Jaggery kolukattai is best served warm or at room temperature. Enjoy this delicious South Indian sweet as a snack or dessert during festivals or anytime you crave something sweet!7. Optional: - You can also add cardamom powder or nutmeg to the dough for extra taste. - Some recipes call for adding grated coconut or roasted sesame seeds to the dough for added texture and flavourr. Feel free to customize it according to your preference.Enjoy your homemade jaggery kolukattai!
Traditional Kavuni Arisi Kolakattai | Easy Recipe Aysha’s Burmese Kitchen 2024-03-15 | Kavuni Arisi Kolukattai, crafted from wholesome black glutinous rice and natural sweeteners like jaggery, offers a range of health benefits beyond its delightful taste. Black glutinous rice is renowned for its high antioxidant content. Additionally, this dessert provides a good source of fibre, aiding in digestion. Jaggery, a traditional sweetener derived from sugarcane juice or palm sap, is rich in iron and other minerals, offering a healthier alternative to refined sugar making Kavuni Arisi Kolukattai not only a satisfying treat but also a nourishing indulgence for both body and soul.Ingredients:- 1 cup black glutinous rice- 1 cup jaggery- 1/2 cup grated coconut- 1 tablespoon poppy seeds- 1/4 cup moong dal (yellow lentils)- 2 cups water- 1 tablespoon ghee (optional)Instructions:1. Prepare the Black Glutinous Rice Flour: - Rinse the black glutinous rice thoroughly. - Soak the rice in water for 4-6 hours. - Drain the soaked rice and spread it on a clean cloth or tray to dry completely. - Once dried, grind the rice into a fine flour using a blender or grinder. Set aside.2. Prepare the Jaggery Syrup: - In a saucepan, combine jaggery and 1 cup of water. - Heat the mixture over medium heat until the jaggery is completely dissolved, stirring occasionally. - Once the jaggery is dissolved, strain the syrup to remove any impurities. - Return the strained syrup to the saucepan and add grated coconut and poppy seeds. Mix well.3. Prepare the Moong Dal: - In a separate pan, dry roast the moong dal until it turns slightly golden and aromatic. - Add 1 cup of water to the roasted moong dal and let it simmer until the dal is cooked through and the water is absorbed. Set aside.4. Combine Ingredients: - Add the cooked moong dal mixture to the jaggery syrup with coconut and poppy seeds. - Mix well and bring the mixture to a simmer over low heat.5. Make the Dough: - Gradually add the black glutinous rice flour to the jaggery and moong dal mixture, stirring continuously to prevent lumps from forming. - If the mixture is too sticky, you can add ghee to make it more manageable. It should form a soft dough-like texture.6. Shape and Steam the Kolukattai: - Take small portions of the dough and shape them into small dumplings or balls. - Place the shaped kolukattai on the steaming pan.7. Steam: - Steam the kolukattai in a steamer for about 15 minutes, or until they are cooked through and firm to the touch.8. Serve: - Once steamed, allow the kolukattai to cool slightly before serving. - Serve warm and enjoy the decadent flavors of Kavuni Arisi Kolukattai!Time:- Preparation: 30 minutes- Cooking: 30 minutes- Total: 1 hourexcluding the soaking time of the black glutinous rice.This recipe serves 5-6 people, providing a delightful treat that's both indulgent and deeply satisfying. Enjoy!
Crispy Mutton Kola Urundai | Easy Recipe Aysha’s Burmese Kitchen 2024-02-12 | Mutton Kola Urundai, a flavorful South Indian treat bursting with aromatic spices and tender minced mutton. This simple recipe promises a crunchy exterior and a succulent interior, perfect for any occasion.Cooking Time: Approximately 40 minutesServes: 4-6 peopleIngredients:- 500 grams minced mutton- 1 cinnamon stick- 4-5 cardamom pods- 1 teaspoon fennel seeds- 2 tablespoon coriander seeds- 1 teaspoon black peppercorns- 1 teaspoon cumin seeds- 2-3 dried red chilies- 2 onions, finely chopped- 2 green chilies, finely chopped- Handful of fresh coriander leaves, finely chopped- 1/2 teaspoon turmeric powder- 1 teaspoon chili powder- Salt to taste- 3 tablespoon cup gram flour (besan)- Oil for fryingStep-by-step Process:1. Saute in some oil; cinnamon sticks, cardamom, fennel seeds, coriander seeds, black peppercorns, cumin seeds, and dried red chillies until aromatic. 2. Add onions, green chilies, and coriander leaves until onions are translucent.3. Add minced mutton, turmeric powder, chili powder, and salt. Cook until mutton is tender.4. Cool the mixture, then grind it into a smooth paste.5. Mix in gram flour until a dough forms.6. Shape the mixture into small balls with the help of some oil.7. Heat oil for frying and fry the mutton balls until golden brown and crispy.8. Drain excess oil on paper towels.9. Serve hot and enjoy the crispy goodness of Mutton Kola Urundai!
Nutritious Ragi Muddle | Easy & Quick Recipe Aysha’s Burmese Kitchen 2024-02-12 | Ragi muddle, a traditional dish from South India, embodies a perfect blend of simplicity and nutrition. This wholesome delicacy boasts a rich flavour profile and a satisfying texture. What makes it even more enticing is its effortless preparation, requiring just a handful of basic ingredients and minimal cooking time.Ingredients:- Ragi flour: 2 cups- Water: 5 1/2 cups- Salt: according to taste- Nalla ennai (sesame oil): as requiredStep-by-step Process:1. Begin by creating a smooth paste by mixing ragi flour with 2 cups of water in a bowl, ensuring a lump-free texture that promises a velvety muddle.2. In a pot, let 3 1/2 cups of water come to a boil.3. Gradually introduce the ragi paste into the bubbling water, stirring to prevent any lumps from forming.4. As the mixture simmers, mix for at least 10-12 minutes as it thickens into a dough-like consistency.5. Now, with your hands, gently mould the warm ragi concoction into small, balls. Use some oil to ensure it doesn't stick to your palms.Serving Options:- For those seeking a sweet indulgence, pair the ragi muddle with jaggery and ghee.- Alternatively, for those craving a savoury experience, accompany the muddle with a fish curry or a chicken curry.Cooking Time: Approximately 20-25 minutes.Serving Size: Approximately 4-6Follow us on Instagram for more recipes!
Easy Mutton Kheema | Recipe Aysha’s Burmese Kitchen 2024-02-04 | Indulge in the flavors of our simple Mutton Kheema recipe. This recipes serves 4-5 people. Ingredients:- 500g Mutton Kheema (minced mutton)- 2 onions, finely chopped- 2 tomatoes, finely chopped- 1/4 cup oil- 1 cinnamon stick- 2-3 cardamom pods- 1 tablespoon ginger-garlic paste- 2 dried red chillies- 1/2 teaspoon turmeric powder- 2 tablespoons curry masala (refer to our channel or use store-bought)- Salt to taste- Fresh coriander leaves for garnish- 1/2 cup coconut milkStep-by-Step Process:1. Sauté Aromatics: - Heat oil in a pan, add cinnamon stick, cardamom pods, dried red chillies, chopped onions, Cook until onions are golden brown. Then, add and ginger-garlic paste, tomatoes, green chillies, curry masala & turmeric.2. Cook Mutton Kheema: - Introduce the minced mutton (kheema) and cook until it changes color. Add salt accordingly. 3. Spice it Up: - Add coconut milk to enrich the dish. Cook until the oil separates.6. Simmer and Season: - Let the kheema simmer on low heat, allowing the flavors to meld. Season with salt as per taste.7. Garnish: - Garnish with fresh coriander leaves for a burst of freshness.
Poori Potato Masala | Easy Quick Recipe Aysha’s Burmese Kitchen 2024-02-04 | Introducing our delectable Potato Masala – a perfect companion to those airy pooris! This recipe serves: 4-5Ingredients:- 4 medium-sized potatoes, boiled and mashed- 1 large onion, finely chopped- 2 tomatoes, chopped- 2 green chillies, finely chopped- 1 tablespoon ginger-garlic paste- 2-3 dried red chillies- 1/4 cup cooking oil- 1 cinnamon stick- 2-3 cardamom pods- 1/2 teaspoon turmeric powder- 2 tablespoons curry masala (adjust to taste)- Salt to taste- Fresh coriander for garnish- 1/2 cup coconut milk- Water (as needed to adjust consistency)Step-by-Step Process:1. Boil and Mash Potatoes: - Boil potatoes until fork-tender, peel, and coarsely mash.2. Sauté Aromatics: - Heat oil in a pan, add cinnamon stick, cardamom pods, dried red chillies, chopped onions, and green chillies. Sauté until onions turn golden brown.3. Add Spices: - Incorporate ginger-garlic paste, curry masala (we already have a video of making curry masala, you can check that out) and turmeric powder. Sauté until fragrant. Add chopped tomatoes, cooking until they soften and the oil separates.4. Potatoes and Seasoning: - Add mashed potatoes, and salt to taste, ensuring the potatoes are well-coated with the spices.5. Coconut Milk and Water: - Pour in coconut milk and water as needed to achieve the desired consistency. Simmer to perfection.6. Garnish: - Garnish with fresh coriander, adding a burst of freshness to the dish.Our Potato Masala is ready to be enjoyed with fluffy pooris.
Homemade Ragi Idli | Healthy Recipe Aysha’s Burmese Kitchen 2024-01-31 | Ragi idli offers several health benefits as it combines the nutritional goodness of ragi with the traditional idli. Rich in fiber, calcium, and iron, ragi promotes better digestion, strengthens bones, and aids in iron absorption. This gluten-free option is an excellent choice for those seeking a nutritious and wholesome meal.Now, let's dive into the detailed recipe:Ingredients:1. 1 cup whole ragi2. 1 cup idli rice3. 1/2 cup urad dal4. Salt to taste5. Water for soaking and grinding6. 1/2 teaspoon baking soda (optional)7. Oil or ghee for greasing idli moldsProcess:1. Wash and soak whole ragi and idli rice separately in water for about 6 hours.2. After soaking, grind the ragi and idli rice together into a smooth batter. Add water as needed.3. Separately, grind urad dal into a smooth batter.4. Combine the urad dal batter with the ragi-idli rice batter. Mix well.5. Add salt and let the batter ferment overnight or for at least 8 hours.6. Before making idlis, mix the batter thoroughly. Add baking soda if you prefer fluffier idlis.7. Grease idli molds with oil or ghee and pour the batter into each mold.8. Steam the idlis for 12-15 minutes or until a toothpick comes out clean.9. Allow them to cool slightly before removing from the molds.Serve the ragi idlis with your choice of chutney for a wholesome and nutritious meal, perfect for 5-6 people.
Healthy and Simple Ragi Roti | Recipe 🌾🍽️ Aysha’s Burmese Kitchen 2024-01-27 | Ragi Roti is a simple, healthy, and gluten-free Indian flatbread made from nutrient-rich finger millet flour. Packed with flavour and goodness, this recipe combines ragi flour with coconut, onions, and spices, creating a delightful and wholesome dish. Perfect for those looking for a nutritious alternative to traditional roti.Ingredients:- 500 grams Ragi Flour- Salt to taste- 1 cup Grated Coconut- 2 medium-sized Onions, finely chopped- Few Curry Leaves, finely chopped- 2-3 Green Chillies, finely chopped- Oil for stir-frying- Water as neededInstructions:1. In a wide bowl, combine ragi flour, grated coconut, finely chopped onions, curry leaves, green chillies, and salt. Mix well.2. Gradually add water to the mixture, stirring continuously, until a soft and slightly sticky dough is formed.3. Divide the dough into balls.4. Grease a foil or butter paper with oil and place a dough ball on it. Use your fingers to spread the dough into a round roti. If needed, wet or oil your fingers for easier spreading.5. Heat a pan with 1 tsp oil over medium heat. Place the roti on the pan and pour 1 tsp of oil over it. Cook until the roti firms up, then flip and fry on the other side until done.6. Stack the cooked rotis and cover to keep them soft.7. Serve the ragi rotis with chutney, honey, or powdered jaggery.Enjoy this nutritious and simple Ragi Roti! 🌾🍽️
Crispy Mutton Chops | Easy Recipe Aysha’s Burmese Kitchen 2024-01-21 | This easy-to-follow recipe guarantees succulent mutton chops coated in a crispy corn flour layer, creating a perfect harmony of textures and tastes. Elevate your dining experience with this mouthwatering dish, served with fresh onion slices and a zesty touch of lemon. Prepare to savour each bite of this! Ingredients:- 1 kg mutton chops- 2 tbsp yogurt (curd)- 2 tablespoons ginger-garlic paste- 50g Aachi 65 masala (or any preferred masala)- 3 tbsp Corn flour for coating- Oil for frying- Onion slices and lemon wedges for servingInstructions:1. Clean and wash the mutton chops thoroughly.2. In a bowl, mix yogurt, ginger-garlic paste and Aachi 65 masala (it already has salt) to create the marinade.3. Coat the mutton chops evenly with the marinade, ensuring they are well-covered. Let it marinate for at least 2-3 hours, or overnight for better flavor.4. Heat oil in a pan for frying.5. Take each marinated mutton chop, coat it with corn flour, and gently place it in the hot oil.6. Fry the chops until they are golden brown and cooked through. Make sure to flip them to cook evenly on both sides.7. Once done, remove the chops from the oil and place them on a paper towel to absorb excess oil.8. Serve the mutton chops hot, garnished with onion slices and accompanied by lemon wedges.Enjoy your delicious mutton chops!
Spicy Indian Crab Masala | Seafood Recipe Aysha’s Burmese Kitchen 2024-01-13 | Introducing a flavorful Spicy Indian Crab Masala! This dish combines succulent crab with a medley of aromatic spices, curry leaves, and a hint of citrus. Follow this simple step-by-step guide to create a mouthwatering seafood delight that pairs perfectly with steamed rice or your favourite bread. Ingredients:- 750g crab, cleaned- 1 onion, finely chopped- 10 green chillies, sliced- 20 shallots- 1 piece ginger - 10 garlic- Handful of curry leaves- 1/2 lemon, juiced- Handful of coriander leaves, chopped- 1 teaspoon turmeric powder- 1/2 teaspoon cumin powder- 1 & 1/2 teaspoon pepper powder- Salt to taste- 100ml tablespoons oilSteps:1. Heat oil in a pan, and add chopped onions. Sauté until the onions are golden brown.2. Blend Shallots, garlic, ginger, & green chilli & add to sauteed onions. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Cook for a minute to release the flavours.3. Add cleaned crabs to the spice mix. Coat the crabs well with the spices.4. Pour in lemon juice and stir. Cook for 5-7 minutes on medium heat until the crabs start to turn orange.5. Cover the pan and let it simmer until the crabs are fully cooked, stirring occasionally.6. Sprinkle fried onions and coriander leaves (optional) over the crab masala. Cook for an additional 2 minutes.7. Serve hot with steamed rice or your choice of bread.Enjoy your Spicy Indian Crab Masala!Follow us on Instagram as well :*
Papaya Agar-Agar Delight | Easy Recipe Aysha’s Burmese Kitchen 2023-12-07 | Indulge your taste buds in our Papaya Agar Agar Dessert— sweet, succulent cubes of papaya are suspended in a velvety coconut and agar-agar concoction, creating a stunning dessert. The agar-agar imparts a delightful firmness, while the coconut milk adds a luscious creaminess, perfectly complementing the natural sweetness of papaya. Ingredients:- 1 cup papaya, peeled, seeded, and diced- coconut milk & water [2 litres, approx. 3:1 ratio] - 400g cup sugar (adjust to taste)- 15g agar-agar powder- A pinch of saltInstructions:1. Prepare the Papaya: Peel, seed, and dice the papaya into small cubes.2. Dissolve Agar Agar: In a saucepan, combine the watered-down coconut milk and agar agar powder. Heat the mixture over medium heat, stirring constantly, until the agar agar is completely dissolved.3. Add Sugar and Salt: Stir in sugar and a pinch of salt. Adjust the sweetness according to your taste preference.4. Add Coconut Milk: Pour in the coconut milk and continue to stir the mixture until well combined.5. Bring to a Boil: Bring the mixture to a gentle boil while stirring continuously. Allow it to simmer for a few minutes.6. Set in Mold: Pour the mixture into moulds or a dish of your choice. 7. Add Papaya: After it cools slightly, gently fold in the diced papaya cubes. Allow it to cool to room temperature before setting it in the refrigerator. It usually takes a couple of hours for agar agar to set.8. Serve: Once the agar-agar is fully set, you can cut it into cubes or shapes and serve chilled.Feel free to customize this recipe by adding other fruits, such as berries or mangoes, to create your own unique agar-agar fruit dessert.Serves: 5-6 people If you enjoyed this, don't forget to subscribe to our channel for more exciting recipes and cultural culinary adventures. Hit the bell icon to stay updated on our latest videos. For behind-the-scenes moments, cooking tips, and exclusive content, follow us on Instagram @ayshasburmesekitchen1335See you next time! :)
Shakshouka Recipe | Shorts Aysha’s Burmese Kitchen 2023-11-27 | Shakshouka is a popular middle Eastern dish often enjoyed with crusty bread. #quickandeasyrecipe
Hsi Htamin - A Burmese Delight | Recipe Aysha’s Burmese Kitchen 2023-11-14 | Dive into the heart of Burmese culinary heritage with our latest video featuring Hsi Htamin, a cherished traditional snack or mont. Often enjoyed as a breakfast dish, this golden-hued delight is prepared with glutinous rice infused with the warm flavours of turmeric, salt, and onions. Ingredients you will need are: [Serves 4-5]- Glutinous rice: 500 grams- Water: 800 ml- Turmeric powder: 1/2 teaspoon- Salt: accordingly- Onions: 1, finely sliced - Onions: 2, finely sliced [fried for garnish]- Coconut shavings: 1 handful [optional for garnish]- Oil: 100 grams- Fried chicken, or dried fish: for serving (optional)Marinade: 1 tsp ginger garlic paste, 1/2 tsp chilli powder, 1/2 lemon, 1 tsp rice flour, salt & pepper, a pinch of food colouring if you want.Step-by-Step Process:1. Rinse the glutinous rice thoroughly until the water runs clear.2. In a pot, heat up some oil and saute the onions. add turmeric powder.3. Add water and the glutinous rice to the pot and stir well, ensuring the turmeric coats the rice evenly, add some salt accordingly.4. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed the flavors (approximately 15-20 minutes).5. While the rice is cooking, heat a bit of oil in a pan and fry the chicken or fish until golden brown.6. Once the rice is done, fluff it gently and serve it on a platter.7. Top the Hsi Htamin with coconut shavings and golden-fried onions for a burst of flavour and a delightful presentation.8. Pair your Hsi Htamin with peas, fried chicken, or dried fish for the perfect Burmese breakfast experience.If you enjoyed this journey into Burmese flavours, don't forget to subscribe to our channel for more exciting recipes and cultural culinary adventures. Hit the bell icon to stay updated on our latest videos. For behind-the-scenes moments, cooking tips, and exclusive content, follow us on Instagram. Follow Us on Instagram: @ayshasburmesekitchen1335Enjoy the golden hues of Hsi Htamin and the warmth of Burmese hospitality in every bite!
Flavorful Coriander Chicken | Easy Recipe Aysha’s Burmese Kitchen 2023-10-08 | Welcome back to our YouTube Channel! Today, we're bringing you a recipe for Coriander Chicken that's bound to tantalise your taste buds. This dish combines succulent boneless chicken with vibrant coriander chutney, creating a burst of spices and flavours you won't be able to resist.Ingredients You'll Need:- 300 grams of diced boneless chicken- 1/2 teaspoon of turmeric powder- 1 teaspoon of crushed roasted coriander seeds- 1/2 teaspoon of garam masala powder- 1/2 teaspoon of black pepper powder- Salt to tasteFor the Coriander Chutney:- 1/2 cup of chopped coriander leaves- 6-8 green chilies- 10-12 peeled garlic cloves- A small piece of ginger, choppedTo Cook Coriander Chicken:- 2 tablespoons of oil- 1 chopped onion- The marinated chicken- The flavorful coriander chutney- Juice of 1 lemonProcess:1. Begin by marinating the chicken. In a bowl, combine the diced chicken with turmeric powder, crushed roasted coriander seeds, black pepper powder, and a pinch of salt. Mix well and set it aside to marinate for a while.2. Next, let's prepare the coriander chutney. In a blender, add the chopped coriander leaves, green chilies, peeled garlic cloves, and chopped ginger. Blend until you have a vibrant, spicy green chutney.3. Heat 2 tablespoons of oil in a pan.4. Toss in the chopped onion and sauté until it turns golden brown and aromatic.5. Now, add the marinated chicken to the pan and cook until it's tender, juicy, and thoroughly cooked through.6. The magic happens when you introduce the freshly made coriander chutney to the pan. Mix it in, letting those flavors meld together beautifully.7. Your Coriander Chicken is ready to be served, hot and fragrant. Pair it with steamed rice or your choice of roti for a complete and delicious meal.So, there you have it - a simple yet sensational Coriander Chicken recipe that's perfect for any occasion. Don't forget to like, subscribe, and share if you enjoyed this recipe. Let's get cooking!
Lahpet Thoke | Burmese Tea Leaf Salad Recipe Aysha’s Burmese Kitchen 2023-09-14 | Welcome to our YouTube Channel Name, where we bring you the authentic flavours of Burmese cuisine. In this video, we'll show you how to prepare a mouthwatering dish called Lahpet Thoke, a traditional Burmese salad that's bursting with flavour.Lahpet Thoke is a beloved Burmese salad made from fermented tea leaves mixed with a delightful blend of ingredients. Here's what you'll need:Ingredients:- 50 grams of Lahpet (preserved tea leaves)- 100 grams of roasted peanuts- 25 grams of sesame seeds- 50 grams of oil-roasted garlic- 50 grams of fried channa dal- 50 grams of fried double beans- Juice of half a lemon- 2 medium-sized sliced onions- 3 green chillies [adjust to your spice preference]- Oil for frying- Salt to tasteMethod of Preparation:- In a mixing bowl, combine the drained tea leaves, roasted peanuts, fried channa dal, fried double beans, toasted sesame seeds, and sliced onions.- Squeeze the juice of half a lemon over the mixture.- Add the green chilies (adjust the quantity to your preferred level of spiciness).- Drizzle a bit of oil for extra flavor.- Sprinkle salt to taste.- Gently toss all the ingredients together until they are well combined.This delightful Lahpet Thoke recipe serves 4-5 people, and you can easily adjust the ingredients based on the number of servings you need.For more mouthwatering recipes and culinary inspiration, be sure to subscribe to our YouTube channel and follow us on Instagram. Don't forget to like and share this video if you enjoyed making and tasting this delicious Lahpet Thoke!
