Learn how to make trio of Thai Curry Pastes; Thai Red Curry Paste, Thai Yellow Curry Paste and Thai Green Curry Paste
"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements." ~ Marcel Boulestin
One thing I have learnt from my over a decade of kitchen adventure is learning how to balance and harmonize flavours. Even the fresh ingredients, such as herbs, spices and vegetables, can differ depending on their freshness, the soil and climate condition where they are grown, the way they are packed and stored etc. Same chilli I had bought few days back was less spicy and the tomatoes were more juicer than the one from my previous shopping trip to same old supermarket. Similarly, tamarind puree from same brand may differ in degree of sourness depending on how thick or thin it is made while the colour of chilli powder may be brighter than the last pack you consumed.
Thai Red, Yellow and Green Curry Pastes
Thai Green Curry Paste
For any cook, amateur or experienced, it is important to make adjustments in the quantity used to bring out the right flavour of the ingredients to suit your taste buds rather than blindly following the given recipes religiously. Recipes should serve as guidelines as they cannot speak for our taste preference or the variance in the ingredients we get from different places. Rather following the cooking instructions, I follow my instinct and my palate as it is these two which tells me what I would like in a particular dish, a hint of this a dash of that which creates a perfect harmony between flavour, aroma and the complete satisfaction of creating something which my loved ones enjoy.
Learn how to make Aloo Tikki-Chole Chaat ~ A popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev
Inside a small restaurant with double glazed window you will find several posters of Bollywood stars smiling at you. There are small granite tables with pickle and chutney trays on top and matching red velvet cushioned chairs. Large framed photograph of Guru Nanak is hung just above the cashier’s desk and a small table fan is rotating gently. The aroma of food being cooked inside the kitchen is intoxicating and people are busy savouring plates of Naans, Curries, Chaats, Indian sweets and Kebabs.
Come out of the restaurant you will find women in colourful saris and salwar kameez, men wearing colourful turbans and kurtas, pavement food stalls selling Samosas, Chaats and Jalebi, small shops selling mobile phones and bright fabrics in rainbow colours hanging in shop fronts. Add to this the Bhangra music and sweet smell of incense and spices is in the air. Am I in India?!
Learn how to make Lauki Aloo Matar Curry ~ A simple and easy bottle gourd curry with potato and peas cooked in a sweet and tangy tomato gravy
Vegetables, some you love and some you hate. And then there are few which don’t fall under either category and precariously balance in between depending on how it is cooked. Lauki or sorekayi or dudhi or bottle gourd was one such vegetable in my list. Did you notice I spoke about it in past tense? It is because I was not either fond of it or disliked it enough to put firmly under just one category. So, like many other vegetables while growing up bottle gourd and I shared love-hate relationship.
Ingredients for Lauki Aloo Matar Curry
My mother being a terrific cook, all the dishes she made using this unassuming gourd was an instant hit on our dinner table. She knew the ways to trick the fussiest picky eater to go for second helping with her amazing cooking skills. Apart from making her signature boLu kodhel and bottle gourd peel chutney, she also makes fantastic melt-in-mouth sweet halwa and delicious lauki ke kofte which I remember was one of the popular dishes she cooked for special occasions. The bland, pale and unattractive vegetable would get a massive makeover in her hands, making it one of the most desirable things to eat. That’s the power of mother’s cooking, which made me slowly fall in love with this vegetable.
Learn how to make Falafel-Pitta Sandwich with Hummus ~ Middle Eastern chickpea fritters flavoured with fresh herbs and spices and chickpea dip
Food has the power to evoke memory, bring people together and to transport us to other places without travelling! Food not only satiates our hunger, but it also satisfies all five senses. Food has that magical power to bridge gaps, blur the borders that divides the countries and its people and above all, it brings joy. And ultimately, food often unites what geo-politics seeks to divide. Take, for example, the history of Falafel; small bite sized fried balls made of chickpeas, herbs and spices, ubiquitous throughout Middle East, is the national dish of Israel.
Middle Easten inspired Buddha Bowl or Hippie Bowl
Middle Eastern Mezze
Despite its strong connection with Israel, the origin of falafel is unknown and controversial. The common theory is that the Falafel originated in Egypt. The history of falafel goes back to the days of the pharaohs and it is believed that the name falafel to come from ‘mefelfel’, an Arabic word for spicy. The Christian Copts, an Egyptian Christian sect, also claim to have invented the ‘ta’amia’, the fava-bean fritter that is parent to the falafel, as a replacement for meat during Lent. Another theory is that falafel invented in Alexandria in Egypt. Since Alexandria is a port city, sailors from all over the world took these delicious little patties home, and eventually falafel became popular fast food all over the Middle East.
Learn how to make Hara Bhara Kabab ~ Mildly spiced Indian vegan spinach and potato kebabs flavoured with fresh herbs and aromatic spices
We made these Hara Bhara Kababs exactly a month ago when LD was recovering from another bout of viral infection. When I say we, it means my 6-year-old and I, mom and son team. Cooking with over enthusiastic kid means fun, but it also means mess! I kid you not. The kitchen will end up looking like a bomb sight with flour covered kitchen floor and counter tops, sauce smeared kitchen cabinets, and a child who is covered with every ingredient that went into that pot or pan of food you are making! Then why teach your kids to cook when it means more of a mess than its worth?! Absolutely. Well, there is not just one, but 101 reasons to introduce our kids to the joys of cooking.
Teaching our kids to cook is one of the most basic life skills we can pass on and most importantly, it gives us the opportunity to teach them valuable lessons. I find him curiously touch, smell and taste the ingredients. This natural inquisitiveness of LD turns into total fascination and then surprise when he watches the dramatic transformation the food goes through in terms of colour, texture and size right before his eyes during cooking and baking. The once firm and hard potatoes turn soft and mushy, the delicate, easy to crack eggs become hard when boiled, the crystals of sugar and salt completely gets dissolved, the fruit is turned to juice and how it becomes one of his favourite treat ice lolly when kept in freezer overnight! If this is not magic, then I don’t know what else is?!
Learn how to make Veg and Coconut Ragi Rotti ~ Vegan and gluten free coconut and veggie loaded finger millet flour flat bread
“Ghar ki murgi daal baraabar” is a Hindi idiom which I have come to appreciate over the time. The literal word by word translation is a chicken at home is no better than daal (everyday lentil soup) and it is used when someone undervalues the things which they own. It is quite similar to English quote ‘the grass is greener on other side’. Are you wondering why I am talking about chicken, lentil soup and grass today? Well, I have a very good reason to rant about… So stay with me if you have time to hear (more like read) my rants, or simply scroll down to the recipe of Veg and Coconut Ragi Rotti, a vegan, gluten-free finger millet flour flat bread loaded with vegetables and coconut.
In the last couple of years I have seen a rise in interest for the super foods. While quinoa, kale, green tea, cranberries were the super foods of the past, the cauliflower, chia seeds, coconut and beetroots are the trending super foods of the present. As much as I appreciate the health benefits they have, you will never find me publishing recipes after recipes of green, red, pink and rainbow coloured smoothie bowls, cauliflower rice, chia seed puddings etc here in my blog unless my family and I really love the dish! I am not a food snob, and I don’t follow any latest food trends. Being a food blogger and running in a circle of foodies, I am bound to come across many articles and recipes that celebrate the current food trends. I enjoy reading them, swooning over the beautiful food photographs, and sometimes, I try couple of recipes to see what the hoopla was all about. That’s where my fascination with the super foods ends as I just continue to cook and enjoy the food that I am most familiar with, like ancient grains that have been tried and cooked for centuries by our ancestors in India.
Learn how to make Vegan Dhingri Matar Curry or Mushroom and Peas Curry ~ Mushrooms and green peas cooked in a creamy onion, coriander and cashew nut gravy with aromatic spices
Another week has swished through and I am left gasping for a breath as I run around home, school, and everything in between trying to get back to the normal school term routine. LD has started his second year in school and just a week later, it feels so much busier than the year before! I want to grab the time by its shoulder, shake it and tell sternly to slow down… What is the hurry? Why rush when one want to slow down and smell the roses?!
Gone are the days of snuggling for extra hours in the morning, pillow fighting until our tummies ached after laughing… Gone are the days of waking up to streaming sunlight through the little gap between the blackout curtains fluttering in the morning breeze, and not to have to wake up to the shrieking noise of alarm clock… Gone are the days of leisure breakfasts, stroll in the woods and gardens, doing everything and nothing, and simply enjoying each others' company… Gone are the days of late night dinners, treats, movies and never ending bedtime stories… The first few weeks of getting back to normal routine after the summer holidays are always tough, but this feeling too shall pass as we embrace the fun bits of school life. It’s just a matter of time… It’s always a matter of time before everything falls into place! Like preparing a weekly menu with simple but wholesome dishes which can be made under half an hour on a busy weekdays, like this creamy Dhingri Matar Curry or Vegan Mushroom and Peas Curry.
Learn how to make Vegan Zoodles or Zucchini Noodles with Almond, Cashew and Cilantro Pesto ~ Vegan and gluten free low carb zucchini or courgette pasta with blanched broad beans and almonds and flavoured with creamy almond, cashew nuts and coriander pesto
Gardening, especially growing fruits and vegetables has never been my ‘thing’! I am notorious among my family and friends as a person with black thumb who even managed to kill succulents! I am that bad! A complete contrast to my very keen and green gardener parents who have a lush and lovely garden back home growing flowers of every colour, fruits and veggies of every kind!
Then something happened and suddenly little seeds that we planted actually sprouted and then grew into large plants finally bearing fruits of our labour! How? I am still struggling to find an answer. It could be the quality of seeds or the compost or most likely to do with my little helper who might have inherited green fingers from both sets of his grandparents. They say that the genes skips generation and it might very well be true!
Learn how to make Tameta Reveya/Stuffed Tomato Curry ~ Sweet and spicy peanut stuffed tomato satay
After the success of her first cookbook ‘Prashad Indian Vegetarian Cooking’ which is one of my most favourite cookbooks, Kaushy Patel’s second cookbook ‘Prashad at Home’ focuses on simple, quick and fuss free Indian cooking from her vegetarian kitchen. The recipes are little quicker and easier compared to the restaurant recipes from her first cookbook which will find its way into your dinner tables and hearts! The heart and soul of the cookbook remains the same, Gujarati inspired vegetarian Indian food with tantalising recipes which any home cook will find delightful to cook with easy to follow recipe instructions.
There is a short introduction by the author Kaushy Patel in her own words mentioning the idea behind the cookbook with simple home food which is quite different from her previous cookbook showcasing the restaurant dishes. The recipes range from fuss free recipes to cook on weekdays to suit the busy lifestyle to elaborate dishes to enjoy in leisure to Indian fusion dishes. Kaushy emphasises on enjoying the cooking whether you have 20 minutes or 2 hours, bringing you and those you are cooking a great pleasure. Kayshy’s ‘Spice Tin and Seasonings’ contain the detailed guide to ingredients used in the cookbook and the ‘Practical Points’ shares top tips and how-to's into preparing and using the ingredients in cooking.
Learn how to make Spicy Dhania Chutney ~ Simple and easy spicy coriander chutney with aromatic spices
I have neglected this blog for a long time now. For some reason or the other, the joy of sharing recipes and need to document tidbits of my life have abandoned me. I have withdrawn into my thick, secretive shell, and the urge to remain there is keeping me away from the space which is an extension of my own life.
Ingredients for Spicy Coriander Chutney
I guess would have continued to hibernate if not for some of you who gently kicked me from my deep slumber. I am wondering if I should be thankful or just ignore and duck under the thick blanket of anonymity! :) Decisions, decisions… Thankfully it’s not a difficult one to make.
Learn how to make Stuffed Capsicum/Bell Pepper Pakoda or Pakora ~ Deep fried bell pepper rings stuffed with spiced potato mash and coated with spicy gram flour paste
Diwali was a very quiet affair at our home with just three of us spending time with one another. With the sudden drop in temperature from two digits to single digits on the lower side, Lil Dumpling caught a flu bug and he was seen coughing and sneezing for most part of the day. So we skipped the traditional oil bath and gorging on home cooked festival foods and found comfort in a bowl of spicy Rasam rice and soups.
Learn how to make Aloo Matar ~ Simple curry of potatoes and green peas cooked in spicy tomato gravy
She was sleeping soundly, smiling in her sleep while she dreamt of splashing water in the stream that gurgled next to her grandma’s house. Or was it the dream where she was chasing colourful butterflies in the garden or climbing the guava tree in the backyard that produced the sweetest guava with delicious red pulp inside! The ceiling fan spinning lazily above made the wild curly waves on her forehead tickle her cheeks, nose and eyes. When the persistent afternoon sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber.
Learn how to make Bombay Potato/Bombay Bataka ~ Potatoes cooked in a hot, sweet and sour tomato and tamarind gravy (No onion-no garlic recipe)
So we had another episode of Lil Dumpling falling sick and then were rushed to children’s ward in an ambulance after distressed emergency call to 999! It, unfortunately, was our 3rd time being admitted to hospital in this year, not counting every month’s visit to the doctor’s clinic with very sick Lil Dumpling suffering with wide varieties of viral and bacterial infections. I am starting to think that 2013 is not really a year of good health.
Learn how to make Creamy Tofu and Pepper Curry ~ Vegan curry of capsicums/bell peppers cooked in a mildly spiced creamy tofu and tomato gravy
"I do not claim that I can tell a story as it ought to be told. I only claim to know how a story ought to be told."
~ Mark Twain
I have a story to tell… This is a story of little boy and the moon. This is a story of their friendship that is growing stronger and deeper with every passing day. This is a story about smiling lips, twinkling eyes, dimpled cheeks, excited shrieks and infectious giggles. This is also a story of trembling lips, teary eyes, fiery tantrums, disappointed sighs and hopeful tomorrows. This is a story of little heartbreaks and break ups, and at the same time this is also a story of life long friend ships and make ups! Yes, I have a story to tell…a very special story to tell…
Learn how to make Ragda Patties ~ Potato patties served in a spicy peas gravy and topped with
assortment of chutneys and garnished with crispy sev, chopped onions,
tomato and coriander leaves; a famous and much loved street food of
Indian sub-continent
Where do I begin to tell you my love story…? Love story that is sweeter than any greatest love stories of Shakespeare’s tragic Romeo and Juliet, Punjabi folk tale of Heer-Ranjha or Kalidaasa’s Dushyanth-Shakntala! Love story that is spicier than all of masala movies that Hindi Cinema keeps churning every year! Love story which is juicier than thousands of Mills and Boons with millionaires or billionaire dark, tall and handsome business/shipping tycoons who sweep beautiful woman off their feet! Love story that will not be documented in romantic novels to be read by millions of romantic souls late into nights or whispered in hushed voice!
Learn how to make Spicy Tomato & Bell Pepper (Capsicum) Chutney/Relish
My neck of wood is turning grey, matching with the greys of skies! The giant tress on the road sides look naked, except for few stubborn dried leaves hanging tightly to their skeleton of branches. Soon these leaves too will be blown away from there, leaving the trees look like big dark ghosts looming around in the sunless early evenings and days. The air has turned crisp, sharp and chilly; biting my skin, making me bury my nose under the thick furry scarf around my neck.
As some of you like to think and brand me as a super woman who easily balances home, work, kid and food blog, I hate to burst that thought bubble. But here is the fact… I am far from being a super woman. I am just a normal woman who has limitations and faults and from time to time I demonstrate these qualities. There comes a time in my life where I don’t feel like cooking. Although it happens very rarely, it does happen for sure. It usually happens when I am tired of thinking and asking my better half what he wants to eat for dinner and he comes back with the great reply ‘whatever you want’!!! Just what I wanted to hear! Brilliant!!!
Motherhood! It’s a simple word. But you can never understand its real meaning of this very simple word until you become a mother. This one simple word has so much depth to it. It has some emotions that you never experienced and the love that you never felt. It has joy that makes your head spin with giddiness and fun that will take the definition of fun to new levels. The spectrum of emotions you go through with in a couple of minutes is something you will never experience until you parent a child. Well, it is true in my case!
Am I a feminist? Not really!
Am I liberal in my thoughts and deeds? Oh, yes!
Hear me loud and clear! I am not a feminist but I do consider myself liberal. Not hard to digest this fact as I am born and bought up in the world’s biggest democratic country and I have always been thought by my parents to stand for what I think is right and never get scared of opposing something which I feel absolute bulls%$t. I have been accused of being too feminist for my thoughts and actions by some people who hardly know me. Do I really care about it? Nada… Do I know what feminist really means? I think I know. And no, I don’t belong to the category of people who link them with bra burning. But if it to believe that the feminist are women who are fighting for their rights to be treated equal among other members of the society, especially men then I don’t think I belong to that category. It is because I believe and I know it for sure that I have been treated and seen as equal by every individual in my life who matter to me the most. So the question of fighting for something that I already have doesn’t make any sense to me!
Why all this rant you may ask! The reason is the Pink Chaddi campaign!!! Yup, you heard me right. The whole idea which I found silly, childish, and to some extent bit gross! For those who are unaware of this campaign, this a campaign to send pink undergarments to goons of Sri Rama Sena who have self appointed them selves as moral police in India, especially in Karnataka to protect and preserve the Indian culture from being tarnished by modern Indian women. They are the same people who barged into a pub in my native Mangalore and shamelessly molested and then beaten the girls in a pub for going against Indian “culture”!!! Wow, how brilliantly they have demonstrated the Indian “culture” to the whole world! So this is the campaign by the women to assert their rights on the eve of Valentine’s Day by sending their pink underwear these goons of Sri Rama Sena. Nothing is wrong with fighting for your right but hello, why would anyone want to send their underwear to these good-for-nothing goons?
Now let me come to the point that has been bothering me for few days. Why pink chaddi? Is pink undergarment is the symbol of feminity or womanhood? You must be kidding right? Why not something else? Why not perfumes to clear their sticking thoughts? Why not pink dupatta that they can tie to a ceiling fan and hang themselves? Why not hand kerchief to wipe clean their minds? Why not send them safety pins to burst their ego? And why not send them 2009’s calendars to show which century they are living in? Why not pink ribbons to tie to their, ahem, tails? After all they call themselves members of Sri Rama Sena and we all know that Ram’s Sena was consisted of Vanaras (monkeys). Why not pink rose or pink flower for that matter? Why not chappal or sandals that is considered as most insulting thing in India (Remember, even Bush and Chinese PM’s were not spared)? We women who have never hesitated to take our sandals from our feet in lightening speed when it becomes necessary to protect ourselves from lechers. But will we be able to do the same with our undergarment without hesitating? I wonder…. And I can’t help but ask this again “Why pink chaddi”? And most importantly, why are you calling yourself loose and forward? Is it only loose and forward women who visit pubs? I am sorry, but you have lost me here.
Sorry, dear friends. Although I fully support the reason and thought behind this campaign I will not part with my pink underwear even if I have one. Why would I want to spend my hard earned money on buying some pink panties with lace or no lace and send it to some strangers? Hell, isn’t it the whole point of wearing undergarment is to cover yourself with dignity? And even if I decide to gift my chaddis, it would be to my husband as I consider it to be too intimate gift to give. I simply can’t fathom the idea of sending my pretty undies to some goons like Pramod Mutalik and his Goonda Sena who doesn’t even wear one! For one, I find this idea of sending pink chaddi to be funny than serious. And for second, these goons don’t deserve to get any kind of publicity because that is what they want and got when they went for pub thrashing. They wanted all media attention at first place when they attacked those girls in Mangalore pub and knowing all those buffoons on TV and Radio they got more publicity than they ever dreamt of. With in few hours whole country came to know about the existence of Sri Rama Sena and with in few days it was known to the whole world.
So your Pink Chaddi campaign is just adding good dose of spices and Tadka to their existence and I have no desire to assist them in PR. This is the easiest possible way for these Goonda’s to become “somebody” from being “nobody” and do you think they deserve this kind of publicity? We have seen enough of these dramas where these politicians have tried to divide us based on caste, religion and region. I don’t wish to be a part of another sick game of dividing the society based on gender. I believe in living in a world of dignity and treated with respect for what I am, rather based on my caste, region, religion or gender for that matter. No one can just come and tell me that I can’t dress the way I like or drink and eat what I want or can’t be with the person I love. If some men feel that way then they really need some serious help. What are they scared of? Are they scared of the women working along them? Doing things what they do? Behaving the way they do? If the answers to these questions are yes, then they surely need some serious help. And I don’t believe that your pink undergarment or condoms are going to help them in their journey of discovery!
Lobia Mushroom with Chapatti
That’s it folks. I am done with it and feel much better now. And I know most of my blog readers come for recipes and not for my rants. Don’t worry my friends; I am not going to disappoint you. Today I have one of the simplest recipes for you which uses very few and basic ingredients. This recipe of Lobia Mushroom is adapted from my favourite cookbook, 660 Curries by Raghavan Iyer. Nutty black eyed peas stir fried along meaty mushrooms and fresh herbs ginger and coriander leaves has no fancy ingredients. But that’s what makes this Lobia Mushroom interesting and special. The taste is simply earthy, fresh and wholesome. I served mine along with Dal and Chapatti on busy weekday for dinner and had it with toasted wholemeal bread on next day for lunch.
Prep Time: 5 mins Cooking Time: 20 mins Serves: 4-6 Recipe Source: 660 Curries
Recipe Level: Easy/Beginner
Spice Level: Low
Serving Suggestion: With any Indian flat bread or flavoured/steam cooked rice
Ingredients:
1 cup Black Eyed Peas
2-3 cups of Mushrooms, sliced (I used Button Mushrooms)
1 tsp Kashmiri Chilli Powder or combination of Paprika and Chilli Powder (Adjust acc to taste)
1 inch Ginger, grated or finely chopped
¼ cup Coriander Leaves, finely chopped (use it’s stems also)
1 tsp Jeera/Cumin Seeds (Optional, as original recipe doesn’t use it)
¼ tsp Hing/Asafoetida (Again optional)
1 tbsp Oil (Original recipe calls for 2 tbsp)
Salt to taste
Lobia Mushroom
Method:
Wash blacked eyed peas properly and place them in a pressure cooker. Add 3 cups of water and bring it to boil. Skim the foam formed and closed the lid. Cook for 15-20 mins on medium heat till the beans are cooked thoroughly. Let the pressure release completely before opening the lid.
Mean while, heat oil in a pan and add cumin seeds and hing to it. When cumin starts to sizzle and turn reddish brown, add sliced mushrooms and mix well. Stir fry it continuously till mushrooms start to brown and cooked well. Mix in chilli powder, grated ginger, coriander leaves and salt to taste. Cook for another minute or two for the spices to blend well.
Now add cooked beans and mix well. Adjust the seasonings and cook for another minute or two. Serve Lobia Mushroom hot with bread or rice or chapatti and enjoy.
PS: Just when I finished writing this post, I came to know about the existence of another campaign called Pink Condom Campaign where the campaigners are urging people to send pink condoms to pink chaddi campaigners. Now I wonder how many other pink or other coloured campaigns will be initiated to oppose other campaigns. This whole thing is turning out be nothing but a circus, but at least circus is entertaining to some extent!!!
PPS: You are welcome to write your thoughts as I have expressed mine. I have said all I wanted and please don’t expect me to further argue or debate on this topic. And special message to “special” readers, offensive comments will not be entertained and will be deleted then and there.
PPPS: I have intentionally not linked those campaign websites. You can Google search with key words if you want to read more about these two “pink” campaigns.
PPPPS: If you really want to be a part of some meaningful campaign then why not visit www.helpgaurav.com and help Gaurav Tandon and his family to raise money for his operation? Gaurav, 34 year old working in an IT firm in Mumbai was diagnosed with AML (a type of blood cancer) in November and needs to get his Bone Marrow Transplant done as soon as possible. His wife Anuradha and his friends and well wishers are trying to raise a fund of Rs. 1.5 Cr (approx: 333,000 US dollars) for his operation. Please visit his website to get more information and contribute. Thanks Dibs for bringing this to my notice.
Have a lovely weekend, friends. I leave you all with this beautiful video.
“How do they taste? They taste like more.” -H.L. Mencken
And that’s exactly how I feel when ever I am served real good Thai food. I like everything about Thai cuisine; the ingredients used, its flavour, the way it’s cooked, the fresh herbs and aromatic spices and above all the way it tastes. And another reason for my love affair with Thai food is the use of coconut in most of the recipes. A typical Mangalorean girl that I am, my heart skips a beat and makes me do cartwheels in air whenever I find this favourite ingredient of mine in any recipe.
Since the day we have had come back from our India trip, we haven’t been cooking anything elaborate in our tiny kitchen. Although we would like to blame our mothers for spoiling us by not letting us cook in their kitchen, it was plain laziness that has kept us away from pots and pans. All these days we have been satisfying ourselves with soups and breads and simple dal/rasam and rice. But it didn’t take much longer for stomachs to start grumbling for something exotic and our taste buds to crave for something packed with flavours.
It’s not easy to tackle the situation when you are faced with laziness and desire to eat something delicious. And to add to our misery we stumbled upon some really delicious looking Thai Curries on one of the cookery shows. Did we have any choice left? Na…da… So it was decided on simple Thai menu for the day and of course for the blog also ;)
With typical cold and grey winter days and sun god gone missing for days together we were left with no choice but to create this sunshine in a bowl to lift our mood and spirit. We chose to cook this delicious bowl of Thai Yellow Curry and served it with fragrant Thai Jasmine Rice which resembled the snow flakes that had turned our neck of woods into snow kingdom. The colourful and delightful vegetables cooked in creamy and sweet coconut milk and flavoursome curry paste made using freshest of herbs and spices is sure to bowled any foodie’s heart and soul. Thai Yellow Curry is my entry for AWED-Thai event hosted by dear DK at Culinary Bazaar.
Prep Time: 10 mins Cooking Time: 2 mins for roasting the spices Makes: 1 big Cup Shelf Life: 1 month when refrigerated or 1 day if kept outside Recipe Source: Real Vegetarian Thai by Nancie McDermott Recipe Level: Easy Spice Level: Medium
Ingredients: 1 medium Onion, peeled and quartered 8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins 1½ inch Ginger or Galangal 1 cup Coriander Leaves, including its root and stems 4-6 Large Garlic Flakes 1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces ½ tbsp Brown Sugar 1 tbsp Curry Powder (I used Kitchen King Powder) 1 tsp Turmeric Powder 2 tbsp Lime Juice 1 tsp Salt
Spices to Roast and Ground to Powder: 1½ tbsp Coriander Seeds ½ tbsp Cumin Seeds 10 Black or White Pepper Corns
Thai Yellow Curry Paste
Method:
Heat a pan and dry roast coriander seeds, cumin seeds and pepper on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them to clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle grind them to fine powder. Add this powder to all the ingredients listed above and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste. You can store this paste in an air tight container and refrigerate for upto one month and use as and when needed.
Prep Time: 10 mins Cooking Time: 15 mins Serves: 4-6 Recipe Source: Real Vegetarian Thai by Nancie McDermott Recipe Level: Easy/Beginner to Intermediary Spice Level: Medium Serving Suggestion: With Jasmine Rice or Basmati Rice
Ingredients: 5-6 cups of Mixed Vegetables of your choice cut into bite size pieces (I have used half each of Red/Yellow/Orange Peppers, 1 medium Potato, 1 medium Carrot, 5 Baby Corns, Few French Beans, 5 Button Mushrooms, and Green Peas) 1 medium Onion or 4 Spring Onions, thinly sliced 1 can Coconut Milk or 2-3 cups of Coconut Milk 2-3 cups of Vegetable Stock or Water 2-3 tbsp Yellow Curry Paste 2 Kaffir Lime Leaves, thinly cut 1-2 tsp Brown Sugar 1 tbsp Soya Sauce Coriander leaves of Spring Onion Greens for garnishing Salt to taste
Thai Yellow Curry
Method:
Heat a heavy bottomed pan and empty 1/3rd of Coconut milk in a pan. Stir this coconut milk on medium heat till its sweet fragrance is released and starts to thicken, about 4-5 minutes, in a medium flame. Now add 2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3 minutes till the curry paste blends well with the coconut milk and its raw smell disappears. Add the vegetables and spring onions to it and mix them well so that each piece is coated with coconut and curry paste mixture. Mix in vegetable stock or water, remaining coconut milk, Soya sauce, kaffir lime leaves if using, brown sugar and salt to taste. Cover and cook for 5 minutes. Open the lid and adjust the seasonings. Simmer the heat and let it cook uncovered for another 5 minutes till the vegetables are cooked to tender. Make sure that the vegetables are not overcooked and retain their crunch. Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.
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