Wednesday, December 17, 2014

Saat - A Flaky Mangalorean Sweet


Mom is the best cook in the whole world… isn’t it? I have told about my mom’s food in n number of posts I can keep praising her food every time I speak about our Amchigele cooking. She is a expert to cook any kind of dish from sweets to savories or any kind of side dishes…. Its just Amazing to see her to make things perfect without any stress. There are just a few dishes that she has given up and one among that is jalebi which I want to master by the time my kids grow ;).
Saat is one such sweet that amma makes perfect. Making saat is not east as the deep frying, the flaky texture,the sugar consistency and the bottom everything must be perfect. And amma does is just perfect.
Saat is a  cousin of badusha I can say, the difference is there is a sugary chip below the sweet which is very much liked among the kids, This is actually a sugary sweet in Mangalore made of Maida flour & rolled in sugar syrup with a hint of cardamom. I am not a big fan of this blandish sweet though its one of my Anu’s(dad’s) favorite.
This particular picture was taken long back  and made by my amma and was lying in my drafts from a long time. The thought of posting it today is First of all it is my Mom and Dad’s wedding Anniversary and even My Birthday, Doesn’t this call for a Double treat?? Happy Anniversary Anu Amma and Happy Birthday to Me J.
So enjoy the virtual treat and Make it on your ownJ.



Ingredients needed to make Saat:
 1 cup Maida
½ cup Sugar
Little less than ¼ th cup Ghee (to need the dough)
1 and ½ cup ghee for deep frying and a little for greasing a plate
4 cardamoms, powdered


Method:
Sieve maida/APP add powdered cardamom to this keep aside.
Heat the ghee that is to be used for needing the dough( ¼ th cup) and  mix this ghee to the sieved maida and mix well. Now the mixture will look like a crumble. At this stage add a tbsp of water and mix well. If necessary add a tsp more of water and mix into a dough(the dough must be like the one we make for puri). After 5 minutes knead this dough again and make lime sized balls out of it and flatten tthem in the bottom. Do it for all the dough.
Meanwhile on a medium flame heat ghee(1 and ½ cups)for frying the Saat.
Deep fry the prepared dough balls in the ghee on a slow flame making sure the balls are perfectly golden in colour.

Now lets make the sugar Syrup:
Add Sugar and little water only to immerse the sugar, now heat this and make it into one string consistency. Keep  stirring it while its getting done because it might get crystallized.
When the syrup is hot add the deep fried Saat one by one and place it on a greased plate.
Once cooled down place them in a Airtight Container.

Note:
Do not add too much water at once just add a spoon first then add add more if required, make it a pilable dough just like puri's.

Enjoy Cooking,

Sunday, December 14, 2014

Undi -Tempered Rice Dumpling


Remember the Carrot Chutney I served with Undi’s?? I had promised to post the recipe soon but somehow it got stuck in drafts, not delaying it I am going to post it today.
Undi  is a Amchi /Konkani delicacy which is made for breakfast. It is very healthy and filling.
Here is what  we need for Undi
1 full cup rice (the one we use for idli/dosa).
¼ th cup coconut, freshly scraped/grated(only the white part avoid getting the black portion)
¼ th tsp methi seeds
¼ th tsp mustard seeds
1 tbsp oil (we use coconut oil for such delicacies)
Salt to taste.

Method:
Soak rice for 2 hours in water.
Later wash the rice and drain it completely.
In a mixer grinder or grinder add the coconut along with little water and grind finely into a smooth paste.
To this add the soaked and drained rice and grind until the rice turns to rawa consistency (idli rawa consistency) and keep aside.
In a deep pan heat oil, add methi seeds,mustard seeds, when it splutters add the ground rice rawa paste to this along with ¼ th cup of water.
Now mix this very well making sure the mixture does not form lumps and the rawa absorbs all the water and the mixture leaves the sides of the pan.
Turn off the heat and slow the mixture to cool a little.
Meanwhile grease a steel plate or any plate that you are going to steam the undi in.
When the mixture is good enough to handle then make small balls out of it and press a small hole or impression with your index finger in the middle of the dumpling.
Place all the balls in the steaming plate and steam it in the steamer or pressure cooker (without placing weight) for 12-14 minutes.

Serve hot Undis with coconut oil and pickle or any chutney or accompaniment of your choice.

Enjoy Cooking,

Saturday, December 13, 2014

Chakkuli Masala

What do you do when you have chakkuli/murrukku in lot?? I never have them in lot many a times but it was when my hubby had come back from India my mom send a lot of nanchanae tinglodu/ragi murrukku(homemade) and my in-law’s sent some rice chakkuli’s(not homemade), so we were loaded with Chakkuli at home. We enjoyed all the homemade ones as they are irresistible, but I had a pack of other murrkku lying in the shelf (may be we had a overdose of them) so soon I decided on making this Chakkuli Masala.
I started making this after tasting this in Carstreet, Mangalore.



We need:
Chakkuli - 5 -6
Onion - 1 medium, finely chopped
Tomato - 1 medium, finely chopped
Few springs of coriander leaves finely chopped
Coconut oil – 1 tsp
Chilli powder – ¼ th tsp
Salt to taste( we require very little as chakkuli’s have salt)
Juice of lemon/lime – 1 tsp




Method:
Break the chakkuli into small pieces and keep aside.
Add all the remaining ingredients one by one into a mixing bowl and mix very well.
To this mixture add broken chakkuli’s and mix well.
Serve immediately.
Note:
If you find raw mangoes you can add finely chopped mangoes to this.
Enjoy Cooking,

 


Friday, December 12, 2014

Salted Cucumber Lassi/ Kheera Lassi


Cucumber Lassi or Kheera Lassi is a cool and refreshing drink to enjoy when you wish to have something cool and healthy.




Ingredients
Cucumber - 10 to 12 (i used baby cucumbers)
Yogurt / Thick Curd - 2 cups
Green Chilli - 1(chopped finely)
Ginger - 1/2 inch
Coriander leaves - few
Salt - as per taste
Roasted Jeera powder -  1 tsp (optional)
Chat masala - for garnishing (optional)



Method:

1. Wash and clean the cucumber. Remove its skin and cut into small pieces.

2. In a blender, add the chopped cucumber, curd / yogurt, ginger, green chillies, coriander leaves and salt. Blend till it is smooth.
3. Garnish with roasted jeera powder and chat masala.
Note:

Garnishing with jeera powder and chat masala is totally optional, adding both enhances the flavor.

Enjoy Cooking,
 

Thursday, December 11, 2014

Caterpillar Salad


Last time i had posted this Lemon Mouse which was so cute that my daughter was very happy and told me to create more of things like that.
So i created this little caterpillar with Cucumber slices and cherry tomatoes.For the eyes i kept peppercorns.
My little girl enjoyed watching it and even eating her favorite cucumber by telling Amma it was so cute.

Enjoy Making
Enjoy Cooking,
 


Wednesday, December 10, 2014

Phova Chetni/Phova Chutney with Chane Upkari


Phova Chetni/Chutney and Chane Upkari
There are a few amchi breakfasts that are very easy to prepare and the accompaniment with that particular one is absolutely Yummy.
Phova(beaten rice flakes, thin variety) Chutney is one such dish is combined with Chane(black garbanzo beans) Upkari .
As a kid I did not like such breakfasts but as said time changes everything or may be I am getting my No no’s to Yes Yes  because I got to behave like a very good mom in front of my daughters so that they don’t refuse such food. And luckily ‘M’ doesn’t.
This is even called Bajil in tulu.



Here is what we need for Phova Chetni- this is a typical method of making this dish, I have a instant version too which I will share soon.
1 and ½ cup thin variety phovu/ poha(beaten flat rice)
Coconut – ½ cup freshly grated
3 red chillies roasted
2 tsp coriander seeds
 1 tsp Jeera(cumin seeds)
¼ th tsp turmeric powder
A peanut sized tamarind ball
½ lemon sized jaggery
½ tsp mustard sees
Curry leaves few strands
1 tbsp coconut oil
Salt to taste
Method :
In a clean dry mixie jar/ blender add in coconut, roasted red chillies and grind it into a dry masala, now add in jeera,coriander seeds, and jaggery, turmeric powder,tamarind and grind it into fine paste.(add only a few drops of water if required, the masala/chutney must be dry).
In a large vessel add in poha, ground masala, salt and mix well.
In a tadka pan heat coconut oil add mustard seeds, when splutters add curry leaves and temper it over the prepared phova chetni and mix well.
Serve it as it is or like me with Chane upkari.

Note: you can add finely chopped onions to this it tastes great. As it was for morning breakfast we do not like to add raw onions to it, whereas i add onions to the Phova chutney when i make it for evening coffee or tea.


For Chane Upkari we need:
 1 cup black garbanzo beans/Chano/Kadale /Chana
1 sweet potato, peeled and cut into small cubes
1 tbsp oil
2 tbsp coconut, freshly scraped/grated
2 green chillies slit
¼ th tsp mustard seeds
Few curry leaves
1 red chilli
Hing water (if using compound hing mix a little in water) – ¼ th tsp or 2 pinches of asafoetida powder
Salt to taste
Method:
Soak the chano/chane overnight or atleast for 5 hours.
Next day morning or before making the upkari pressure cook the chana adding 4 cups of water in the pressure cooker and cooking it until done(I take 6 whistles).
Allow the pressure to release and drain all the chana and keep the water to make rasam(I will post thie recipe soon).
In a deep bottom pan heat oil, add mustard seeds, when they splutter add curry leaves,rbroken red chillies,slit green chillies and coconut and mix well.
Add the hing and give a stir now add the sweet potato and cooked chano/chana and salt.
Add salt and ½ cup of water cover and cook until the sweet potatoes are cooked completely.
Serve as it is or with Phova Chutney.
Note:
If you like a little sweeter version you can add 2 peanut sized jaggery.

Enjoy Cooking,
 



Monday, December 8, 2014

No Onion Garlic Pulav/Pulao with No Onion Garlic Baby Corn Masala

I normally make no onion garlic pulao/pulav as it can be eaten even during such days when we avoid onion and garlic.
To pair with this no onion garlic pulav I made Baby corn masala which is again without onion and garlic.
Ingredients for the Pulao/Pulav:
2 cups basmati rice
2 cups mixed vegetables (Beans, Carrot, Peas)
 4 cups water
1 inch piece of cinnamon
 3-4 cloves
2-3 green cardamom
1 bay leaf
1 star anise
¼ th tsp jeera(cumin seeds)
½  tsp black cumin seeds (shahi jeera)
 2 green chilies, slit
1 tbsp fried/roasted cashew nuts
 Salt to taste
 Oil + Ghee – 2 tbsp
2 tbsp of finely chopped coriander leaves  
Method for making Pulav:
 Wash and soak rice for 30 minutes in 4 cups of water as mentioned above *.
 Drain the water and keep it aside. Heat oil + ghee in a wide pan.
Once ghee is melted, add shahi jeera,jeera and the whole spices one by one.
Sauté it on low flame till you get nice aroma. Add slit green chilies.
Follow it with the chopped vegetables and saute it nicely for 5 minutes on medium flame.
 Now add the drained rice water and allow it to boil.
 Add in the soaked and drained basmati rice.
Add salt as per the taste.
Stir it very gently taking care that the rice does not break, as it gets gentle after soaking.
Cook it on medium flame by covering a pan until the rice absorbs the water.
Cook it till done.
Switch off the flame and allow it to rest for few more minutes.
Once done completely uncover the pan and separate the grains with a fork, and garnish with fried cashews [optional] and finely chopped coriander leaves.
 Serve it hot with accompaniment of your choice.  I served with baby corn masala.
Note:
Keep an eye on the pulav to make sure it does not stick to the bottom.
You have to use a wide pan to cook basmati rice orelse it will not fluff up well.

Ingredients for the Baby corn Masala:
  • 10 baby corn cut into 2 “ pcs
  • 1 cup green capsicum,washed and cubed without seeds
  • 2 tomatoes, blanched and pureed
  • 1 red bell pepper cut into cubes
  • 1 green chilly
  • 2 tablespoons ghee/ butter
  • Pinch of salt, as per taste
  • 1/4 cup milk
  • 1 tbsp low fat cream
  • I teaspoon sugar
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 2 tablespoon kasuri methi
  • 2-3 sprigs of fresh coriander leaves, for garnishing


Method for Baby corn masala :
  • To begin making the curry we will start by heating the ghee in a heavy bottomed pan on medium heat. Add in the red bell pepper and  green chilli. Sauté them well until they turn translucent. Once done, allow them to cool down and blend it in a mixer using  little water to form a smooth paste.
  • Next, heat another tablespoon of ghee in the same pan over medium heat; add in the tomato puree and sauté for 2 - 3 minute, mix in the bell pepper paste, sugar, salt, garam masala, green capsicum, baby corn and red chili powder. Cook well till the raw smell disappears.
  • Sauté the contents of the pan for another 5 minutes, finally stirring in the milk and low fat cream along with ¼th cup of water. Boil everything together on high heat for about 10 minutes, stirring occasionally.
  • Reduce the heat to low, cover and cook on low flame for 5 minutes more.
  • When the dish is cooked completely, sprinkle a little kasuri methi over it and garnish with the coriander leaves.
Note:
You can add full fat cream instead of low fat cream.
Enjoy Cooking,

  

Saturday, December 6, 2014

Duddali - Kuve Peeta Duddali

Duddali is a Amchi delicacy made with Kuve peet – A pure arrowroot powder. Kuve peet is considered as a coolent for the body during excess heat. Mostly it is made during summer, but you can enjoy it during any time of the year.
Here is what we need for Duddali
Ingredients:

  • Pure Arrowroot powder(kuve peeta)- 1/2 cup *
  • Sugar- 1/2 cup
  • Milk- 1/2 cup
  • Water- 1 ½  cups
  • Cardamom pods- 2
  • A few saffron strands soaked in hot milk(I tbsp milk) *optional
  • Ghee- For greasing * see notes
Method:
Take arrowroot powder in a bowl and add 4 times of water to it and mix well. 
Now allow this mixture to rest for an hour. The powder settles at the bottom leaving clear water at the top.
Now slowly drain the water without throwing the soaked powder. Then add 1 ½  cups of water to the thick white paste and mix well. Now add this diluted paste to a kadai or wok along with milk and sugar. Mix well and start heating this mixture on a medium heat.
Once the mixture gets heated, it starts to thicken like a soup. Keep mixing it continuouslywithout leaving your hands.
Gradually the mixture thickens completely and reaches a halwa stage. At this stage add cardamom powder and soaked saffron strands and mix well.
Then pour this mixture into a greased tray and even it out. *
Allow it to cool. Then cut it into desired shapes. *

Note:

I have not used a greased tray insteas I have taken silicon moulds and poured the mixture directly into the moulds without greasing it. So there was no need of ghee also.
Use pure Arrowroot powder for best results.

Enjoy Cooking,
 

Idli with Sambar


For a South Indian a perfect breakfast is either Idli – Sambar, Idli-Chutney or Dosa and chutney. I have started posting various breakfast dishes here and today it is Standard breakfast of every South Indian. Idli – Sambar.
Here is what we need for Idli:
 1 cup Urad dal
2 cup Rice
1 big fistful poha * check notes




Method:
1.       Firstly wash the urad dal at least 3 times and soak the urad dal and poha/flattened rice together for 4-5 hours.
2.       In a separate vessel wash and soak rice for 4 hours.
3.       Drain the water from the urad dal and keep the water for later use, similarly drain water completely from rice and throw away this water.
4.       Add this urad dal in a mixer grinder or a tilting grinder and grind into very smooth paste adding water little by little, stirring the batter with clean hand or spatula.
5.       Take ¾ th of the batter out in a clean vessel.
6.       Add in the rice to the remaining ¼ th of the batter directly in the mixer grinder and grind it well until the rice comes to a idli rawa consistency. This process takes a few seconds as the rice is soaked it reaches the rawa consistency very soon.
7.       Switch of the grinder and then add the rice mixture into the ¾ th urad dal batter and mix well.
8.       Add salt and allow the mixture to ferment overnight or 8 hours.
9.       Next day or just before making idlis, grease the idli moulds and pour a ladle full of idli batter into the mould, do the same for rest of the batter
10.   Steam the idlis in a pressure cooker without placing the weight or in a steamer for 10-12 minutes. Before using Pressure cooker or Pan, first add water in the pan. let it come to a boil. Keep the idli stand and cover the pan. Now take a clean spoon and remove the idlis from the moulds, Steaming hot idlis are ready.
Serve Idlis with Hot Sambar.



Note:
I have used rice instead of rice rawa as I have mastered the way of grinding it in the urad dal batter itself I have used rice.
You can also use rice rawa and keep the proportion same. i.e. 1:2 if you are using a mixer grinder like me. If you are using tilting grinder then the urad dal batter fluffs up a lot more than the one ground in mixie so you can add 1:3 proportion i.e proportion urad dal and 3 proportion rice.
Using of poha is not really required if you are using a tilting grinder, my mom does not use it.
 We like our idli grainy and not the fine ones so i have kept the rawa consistency of rice. you can make it into a fine paste if you like it that way.




To make Sambar we Need:
For cooking the lentils:
·         ¾ th cup toor dal/ split pigeon peas
·         ¼ th  tsp turmeric powder
·         2.5 to 3 cups for water for pressure cooking

Vegetables and other ingredients for sambar:
·         9 to 10 small brinjal, washed and cut into cubes and soak in water to prevent discolouration.
·         1 medium carrot, washed peeled and cut into cubes
·         1 medium potato, washed and cut into cubes along with skin
·         4-5 ivy gourd, washed and cut into 4 pcs (slit into 2 then cut the slits into 2)
·         1 large onion,peeled and cut into cubes
·         2 drumstick leaves, washed and cut into finger sized pcs
·         3-4 french beans washed and cut into 2 cm pcs.
·         3 medium to large tomatoes,washed and cut into cubes
·         1 tbsp tamarind soaked in ¼ to ½ cup warm water
·         1.5 cups water added later or add as required
·         salt as required
·         3tbsp Sambar Powder
·         4 tbsp fresh coriander leaves chopped finely


Tempering:
·         2 tbsp oil
·         4 to 5 curry leaves
·         ½ tsp mustard seeds/rai or sarson

Lets Get started

Cooking the lentils:
1.    Rinse the lentils well and then add them to the pressure cooker with 2.5 to 3 cups water and ¼ tsp turmeric powder.
2.    Pressure cook the lentils for 6 to 8 whistles or more, till they are soft and well cooked. Mash the lentils and keep aside.

Preparing the sambar:
1.    Soak the tamarind in warm water for 25 to 30 mins.
2.    Later squeeze the tamarind pulp. strain and keep aside.
3.    In a deep add the veggies, salt pour water. Then add the strained tamarind pulp and stir well.
4.    Simmer until the raw aroma of the tamarind goes away. about 10 minutes.
5.    If the vegetables are not cooked, then continue to simmer till they get cooked.
6.    Now add the tomatoes and sambar masala which we have already prepared. Stir.
7.    Add the mashed lentils. Stir and simmer sambar for about 6 to 7 minutes. Add water if required depending on the consistency you want. I make mine slightly thinner whereas my mil makes it slightly thicker, you can make it the way you like
8.    Check the taste and add more salt if required.
9.    In a tadka pan heat the oil and add mustard seeds, when they splatter add curry leaves and temper this over the prepared sambar.
10. Garnish with lots coriander leaves and serve the sambar hot with idli,dosa or plain rice.

Note:
You can add any veggies of your choice.
You can skip adding onions if you are making this on any special occasions.
If you wish your sambar to be spicy then you can add 2 slit green chillies while coking the vegetables.

Enjoy Cooking,






Wednesday, December 3, 2014

Mushroom Sandwich - Tiffin/snack box recipe



Mornings are always busy here, I guess it’s the same story with every school going kids mom. From cooking for the snack box or lunch box, packing it, getting the kid ready and list never ends until they are gone to school.
Many used to ask me for snack box ideas and I used to never bother about it much as I had no schook going kid then, but as soon as M started schooling I decided to put up some snack box pictures on my FB page Aps Kitchen. I have always balanced the tiffin box by adding one snack item, a fruit and sometimes nuts and juice.
This is one such dish which my daughter likes and it stays moist even after 2 hours of making.

Here is what we need for Mushroom Sandwich:
Mushrooms- 4 finely chopped
1 garlic clove minced
½ tsp olive oil
2 tbsp mozzarella cheese
4 slices of bread ( I have used multigrain and seed bread)
Salt to taste *
¼ th tsp black pepper powder *
Butter to brush over the sandwiches
A little Italian seasoning (optional)




Method:
Firstly heat a wok and add olive oil in it.
Now add minced garlic and sauté it until the raw smell is gone.
Add in the mushrooms and sauté until the mushrooms are tender.
Add salt,black pepper powder and Italian seasoning and mix it well and cook until there is not watery content remaining in the mixture.
Allow this mixture to cool completely *
Once cooled add in the mozzarella and mix well.
Now heat the tawa/ pan or griller and place a slice of bread on it and place the mushroom mixture over it.
And cover it with other slice.
When one side is turning brownish in colour brush it with butter and flip it both the sides until sandwich is browned both the sides.
Cut and Serve with tomato ketchup.
Or pack it in your kid’s tiffin box and be a happy mom looking at a empty tiffin box J.





Note:
I have added less pepper powder while making it for my daughter but you can increase it according to your spice level.
While making the mushroom mixture make sure it doesn’t have any water in it as it can make the sandwich soggy.
Allow the mushroom mixture to cool completely before adding cheese as the cheese can melt if added to hot mixture. You can make the mushroom mixture the day before making sandwiches and add cheese in the morning, to make it a hassle free morning.
Adjust salt accordingly as cheese already has salt in it.

Enjoy Cooking,

 


Karathe Ambade Raitho

Karathe Ambade Raitho
The name of this dish is not common among the Amchi’s or say this is my own creationJ. The actual recipe is Sweet hog plum Raitho which is in Jaya.V.Shenoy’s book . I have twisted it and added other veggies like Karathe which means bitter gourd, alsando which means long beans, batato which is potato and ambado which meand Hog plums and made this dish.
Here is what we need:
1 large karathe/Bittergourd, deseeded and cut into strips
10 long beans/alsando, washed and cut into 2 inch pcs
1 medium potato, peeled and cut into medium chunks
4 hog plums slightly crushed
Jaggery (size of one small orange)
A pc of asafoetida (a peanut sized) or ¼ th tsp asafoetida powder
1 cup freshly grated coconut
9 red chillies (roasted in little oil)
A few curry leaves
½ + ½   tsp mustard seeds
2 tsp coconut oil (you can use oil of your choice)
Salt to taste


Method:
First apply salt to the bitter gourd for about 1 hour and then squeeze them and keep aside.
Meanwhile in a small pan heat 1 tsp oil and fry ½ tsp mustard seeds along with asafoetida pc and keep aside for later use.
Now in a mixer jar or blender add coconut, roasted red chillies adding little water(as required) and grind until a rough paste, now add the roasted mustard seeds and hing and grind into a semi fine paste.
Heat a deep bottom pan and add oil, when hot add mustard seeds,when splutters add curry leaves, long beans, bitter gourd and cook for atleast 5 minutes.
Now add potato and the hog plums along with the ground masala and mix well.
Add salt to taste, jaggery and ¼ th cup of water and mix well.
Allow the potato and rest of the veggies to cook.
Keep stirring in between so that the curry doesn’t stick to the bottom if not using non stick pan.
This takes about 10-12 minutes.
When done remove the curry from flame and serve hot with rice and dal.
 Enjoy Cooking,
 


Monday, December 1, 2014

Thai Green Curry


My last post was about Thai Green Curry Paste, so I thought why not post the curry itself before I Forget that its lying in my drafts ;).
If you have the green curry paste ready then this is a very simple dish to Pair with plain White rice, but we had it with Jasmine rice.
Here is what we need:

  • 1 can good-quality coconut milk
  • ½ cup broccoli florets
  • 10 baby corns cut into 4 diagonal pcs
  •  1 small green bell pepper sliced into chunks
  • ½ cup mushroom cut into chunks
  • 1 small yellow bell pepper sliced into chunks
  • 1small red bell pepper, sliced into chunky pieces
  • ¼ th cup snow peas
  • 1 carrot cut into chunks
  • ¼ th cup fresh basil, roughly chopped
  • 3-4 lime  leaves
  • 1 birds eye chilli (red) finely chopped
  • 2-3 Tbsp. oil for frying


Method:
  1. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute),  add in broccoli and fry for a minute or two, then add in the mushrooms and give a nice stir.
  2. Then add the coconut milk. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  3. Add carrot and broccoli, Cover and simmer another 3- 4 minutes unti carrots are is soft enough to pierce with a fork.
  4. Finally, add bell pepper, finely chopped red chilli  and snow peas. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.





Note:
Do a taste test for salt and spice. If not salty enough, add up to 2 Tsp soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
If more sauce is desired, add up to 1 cup vegetable stock.
Enjoy Cooking,

 


Sunday, November 30, 2014

Thai Green Curry Paste


We had never tasted Thai food before , but in August when we celebrated our anniversary we decided to go for dinner, but not Indian menu. We saw Korean, Chinese and Thai food, as we knew we would find more option in Veg in Thai restaurant we decided to get in and have our Dinner there.
We enjoyed the whole dinner and totally loved Thai food. That’s the time I decided to try this curry at home the very next week. I have made it ‘n’ number of times and have loved it every time we had it.
I Still remember one of hubby’s colleague enjoying our Amchi Food Valval and comparing it to Thai curry but never had tried Thai food then.  I am happy on venturing into a new cuisine.
So here I am sharing the Basic green curry paste recipe :
  • 1 stalk lemongrass, minced
  • 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
  • 1 shallot, sliced, OR 4 Tbsp. minced purple onion
  • 4-5 cloves garlic
  • 1 thumb-size piece of galangal OR ginger, thinly sliced
  • ½  cup chopped fresh coriander/cilantro leaves & stems
  • 3-4 kafir lime leaves
  • ½  tsp. ground cumin seeds
  • ½  tsp. ground white pepper
  • ½  tsp. ground coriander seeds
  • 1 tsp. soy sauce and 1/3rd tsp salt * check notes
  • 2 tsp lime juice
  • 3-4 Tbsp. olive oil (enough to blend ingredients together)




Yield: 1 cup (enough for 1 large curry)
PREPARATION
  1. Place all ingredients in a food processor, mixer grinder, or blender.
  2. Process well to a grainy paste. Taste-test it for salt and spice. If too salty. Add more chili for more heat. Your curry paste is now ready to be used. ENJOY!
Tips:
You can use mortar and pestle to pound the paste, while doing that first mix dry ingredients and blend it with wet ingredients.
I made two times the above mentioned ingredients and I could make the curry twice.


You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. You can Freeze thereafter.

Enjoy Cooking,