Maxima Kitchenware

  Khow suey is a one pot meal with noodles and veggies cooked in the coconut milk and is garnished with a couple of things to complete the dish and giving it a finishing touch. Here’s my    version of the vegan Burmese khow suey ! This Vegetarian Khow Suey has a bunch of elements in it, which need to be separately made. Let’s break it down and start  making it in 3 parts .  Curry paste for khow suey This paste forms the base of the Khow Suey, and gives it that distinct flavour. It uses typically Asian fresh ingredients like garlic, ginger, coriander stems (don’t throw them away, they pack in so much flavour!), peppercorn and green chillies . These ingredients pack a punch into the dish. Grind these ingredients into a fine paste and keep it aside.   Coconut Curry The curry gives the dish the body, that soupy consistency which makes this dish so hearty and comforting. We start by cooking the curry paste with more aromatics, gram flour to thicken a...

  Hyderabadi Veg Biriyani    A popular spice and vegetables mixed favoured rice dish which is typically prepared by layering the biryani gravy and basmati rice in flat bottom vessel. traditionally the dum is a combination of flavored  vegetables and rice cooked  together with aromatic spices, saffron, and nuts. You only need raita | Yogurt dip for the side. INGREDIENTS 2 cups basmati rice TO GRIND: - 1 inch ginger 5 cloves garlic 4 green chilies 1/2 cup cilantro/coriander leaves 1/4 cup mint leaves WHOLE SPICES & FLAVORS : (Divide into two equal sets)(Use one set for vegetables and another for rice) 2 Bay leaves 6 cardamom pods 2 cinnamon sticks 2 teaspoons shah jeera / fine cumin 6 cloves 2 star anise salt to taste 2 tablespoons lime juice divided OTHER: 3 tablespoon oil 2 tablespoons ghee 1/2 teaspoon  turmeric powder 1...