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January 23, 2012

Thai Red Curry


Holiday season has come to an end and now everything is back to square one.Getting back to routine is one of the most difficult things. That too Monday mornings are so bad, still not out of the weekend mood. Truly miss the holidays and the solid time we got to spend with the kids. You get time to cook different kinds of food during holidays. But now eating the same menu makes us feel even more bored. When we think of eating something different our first choice would be to have Thai food.

Thai Red Curry is an easy to make dish . I won't say this is an authentic recipe but I bet this is a fail proof recipe to impress your guests. Whenever we go the the Whole Foods market we never forget to buy Thai red curry paste and organic coconut milk. These are musts in our grocery list. If you adjust the spice level, kids will love it too. Steaming jasmine rice topped with this spicy curry will tickle your taste buds for sure. If you are bored with your regular dishes gives this a try, you will love this !!!!

Preparation Time : 10 min

Cooking Time: 20 min

Serves : 4

Ingredients

Carrot - 2 no
Eggplant - 1 no
Bell pepper - 2 no
Mushrooms - 6 no
Onion - 1 medium size
Green Chilly - 3 no
Ginger Garlic paste - 1/4 tsp
Thai Red Curry paste - 1 tbsp
Fish sauce - 1 tsp
Coconut milk - 1 can
Salt for taste
Oil - 1 tbsp



Preparation
  • Clean and chop the vegetables into medium size pieces.
  • Grind the green chillies into a smooth paste.
  • Cut the onion length wise.
Method
  • Heat oil in a pan and add the onion. Cook until it is translucent.
  • Add the ginger garlic paste, followed by the green chilly paste and saute well.
  • Add the Thai Red Curry paste and give a quick mix.
  • Add the chopped vegetables,salt and cook for about 3 min.Vegetables should not be overcooked.
  • Add the coconut milk and allow it to simmer
  • Add the fish sauce and give a quick stir. Cook for additional 3 mins
  • Serve Hot with steaming white rice



Notes
  • Adjust the spice level according to your taste.
  • You can add some vegetable broth along with the coconut milk to enhance the taste and increase the quantity.
  • Vegetables mentioned here are the most suitable for this gravy, you can add zuchinni.

January 15, 2012

Celebrations : Sakkarai Pongal | Pongal Recipe


Wishing all my readers and friends a "Happy Pongal". Everyone have their own childhood memories about our Indian Festivals especially Pongal. It talks about our legacy and holds a very special place in our hearts. Pongal is a South Indian festival celebrated to thank the Sun god for giving us a good harvest. A rice porridge called the "Pongal" is made with the first grain and offered to the Sun god on this day. There are so many varities of pongal, usually the sweet pongal made with jaggery is specially made on this day and it surely gives the festive touch with the aroma of ghee and cardamom.

Normally in India, Pongal is made in earthern pots but nowadays everywhere it is only pressure cooker pongal. Lack of space and time have made us learn some cut shorts, but we should make sure that we pass on the legacy to the next generation as our parents did to us. I'm trying my level best to have Shweets involved in all the celebrations and explain her what all we used when we were kids. She is so full of excitement and loves to hear such stories. With all that being said I will come to recipe for the Sakkarai Pongal I prepared today to celebrate P O N G A L !

Preparation Time : 10 min

Cooking Time: 15 min

Serves : 4

Ingredients

Raw Rice - 1 cup
Moong Dal - 6 tbsp
Jaggery - 1 cup
Cardamom - 5 no
Sugar - 1 pinch
Ghee - 2 tsps
Cashews - 15 no
Raisins - 8 no


Preparation
  • Dry roast the Moong dal in medium high heat until aroma comes out.
  • Grind the cardamom seeds with the pinch of sugar into a fine powder.
  • Fry the cashews and raisins in 1 tsp ghee and keep aside. 
Method
  • Wash and cook the rice and dal together with the remaining 1 tsp ghee. For 1 cup rice add 3 cups water and cook for about 3 whistles.
  • When the rice is cooking, mix the jaggery with 1 cup water in a heavy bottomed vessel and boil it in medium high heat stirring at regular intervals.
  • Jaggery should be boiled until it reaches string consistency, that is it should not get dissolved when a drop is added to a cup of water.
  • Once pressure is released from the cooker, smash the rice and dal mixture, add the jaggery liguid after straining it through a filter to remove impurities.
  • Mix all the contents well, add the ground cardamom powder, fried cashews and raisins along with the ghee and cook in medium low heat for about 3 mins. Serve Hot.


Notes
  • Make sure you taste your jaggery before you start some are too sweet so adjust according to your taste.
  • While cooking rice and dal you can add 2 tbsps of milk to make it more richer.

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