Saturday, February 5, 2011

Thai Red Curry Using Home Made Red Curry Paste




Home Made Thai Red Curry Paste:

Ingredients:

Dry red chillies - 25-30 (acc to ur spice level)
Galangal - 1 big piece ( substituted with ginger)
Shallots - 3-4
Lemon grass - 1 stalk finely chopped
Cilantro stems - 6-7 sprigs
Garlic - 1/2 cup chopped
Thai red chillies - 5-6
Lime peel - from 1/4 lime
Black pepper - 1 tsp
Salt to taste
Oil

Method:

Soak dry red chillies in hot water for 1 hr.
In a blender add soaked red chillies from the water and place them along with the remaining ingredients( galangal, shallots, lemon grass, cilantro stems, garlic, thai red chillies, lime peel, black pepper, salt ) and grind all of the ingredients to a smooth paste.
Heat oil in a skillet and add the grounded paste and cook until the oil starts to separate from the paste.
Remove from heat and allow the paste to cool down and store it in a airtight container for 1 month.


Thai Red Curry:

Ingredients:

Onion - 1/2 cup sliced
Red curry paste - 4-5 tbsp
Coconut milk - 1 can
Sugar - 1 tbsp
Soy sauce - 1 tbsp
Green beans - 4-5
Red bell pepper - 1/4 cup sliced
Green bell pepper - 1/2 cup
Bamboo shoots - 5-6 pieces
Carrots - 1/2 cup
Frozen peas - 1/4 cup
Basil leaves - 4 -6

Method:

Heat oil in a skillet add onion, green beans, red bell pepper, green bell pepper, carrots, frozen peas, bamboo shoots and fry for 6-7 min and keep aside.
In the same pan heat oil add in the red curry paste and cook for 5 min then add coconut milk and mix well.
Now add sugar and soy sauce and cook for 5 min.
Add onion, red bell pepper, green bell pepper, carrots, frozen peas and bamboo shoots and cook for 5- 10 min.
Finally add basil leaves and cook for 5 min.
Serve hot with jasmine rice.



This is our Anniversary dinner menu. I already posted Pineapple fried rice recipe. Tum yum soup recipe follows next.


Sunday, September 26, 2010

Pineapple Fried rice


Hi Friends, I am back after a long break. As we shifted our house and it took some time for me to settle down in the new house and I have been bit lazy too. Its more than a month since I posted a recipe in blog. Here is a very yummy recipe that I made multiple times last month and we really liked it. I am sure you all would like it too! Here comes........



Ingredients:

Pineapple chunks - 10-15
Basmati rice - 2 cups
Onion - 1 medium
Garlic - 4-5
Soy Sauce - 3-4 tblspn
Curry powder - 3 tsp
Green chillies - 6-7 (acc to ur spice level)
Peas - 1 cup
Carrot - 2
Cashews - 5-6 pieces
Coriander leaves - for garnishing

Method:

Cook rice and mix tblspn of oil and keep aside. In a bowl add soy sauce, curry powder and mix well.
Heat oil in a pan add extra virgin olive oil add garlic, green chillies and saute well then add onion and fry till it becomes pinkish color.
Add carrot, peas and cashew pieces and fry veggies for 5-10 min. Now add boiled rice, pineapple chunks, salt and cook for 2 min.
Add soy sauce and curry powder mixture and stir gently. cook for 5-10 min in medium flame.
Garnish with coriander leaves...






Tuesday, May 18, 2010

Mixed Veggie Curry or Mixed Veggie Korma




Here goes recipe...

Ingredients:

Carrot, Beans, Potato, Peas, Cauliflower, Turnip - 1 cup
Onion - 1 medium
Tomato - 1 medium
Curd - 1/4 cup
Cloves, Cinnamon, Bay leaf - 2 from each
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Fennel seeds - 1 tsp
Green chillies - 2
Ginger-garlic paste - 2 tsp
Coconut milk(thick one) - 2 tbsp
Coriander leaves - for garnishing
Salt to taste

Method:

Heat oil add cloves, cinnamon, bay leaf, fennel seeds, onion, green chillies and fry till onion become pinkish color then add ginger-garlic paste and fry for 5 min. Add tomato and fry for 5 -10 min.
Then add chilli powder, coriander powder, turmeric powder and fry till it leaves oil on sides. Add curd, mixed veggies,salt and mix well.
Then add water and cook veggies covered for 15-20 min.
After the veggies cooked add coconut milk and boil for 5 min.
Finally garnish with coriander leaves.
Serve with rice or roti.




Thursday, May 6, 2010

Its Award Time

Thanks for everyone who passed these awards and I am also very sorry for the delayed post too. Thank so much and very happy to receive these awards... Thank you so much......

Kiran, Kavitha, Priya, Krishnaveni has passed these awards....










Thank you so much friends.... Thank you....

Thursday, April 15, 2010

Egg Fry



Ingredients:

Egg - 4-5
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Hing - a pinch
Tamarind paste - 1 tsp
Salt to taste
Oil


Method:

Hard boil the eggs and make cut into two halves.
In a small bowl mix turmeric powder, chilli powder, tamarind paste, hing , salt, little water and mix well. Now apply this to egg halves.
Heat oil in a tawa and fry the eggs till it become nice golden brown.
Serve with rice.

Wednesday, March 31, 2010

Award Time !!!



Thanks for everyone who passed these awards and also I am sorry for the delayed post. Here we go...

Neetu of Kitchen Express and Pavithra of Binge on Veg !!! shared me this lovely award. I am very happy and honoured to receive this...


I would like to share these award with

Swapna sree of SwapnaSridhar
Preethi of Preety's Kitchen
Krishnaveni of Krishnaveni's Kitchen
Vineetha of RUCHI
Nivedita of Nivedita's Kitchen

Mrs.Menagasathia of SASHIGA and Sashi of Sashi's Tasty Bites have shared me the following awards. Thanks a lot.. I am so happy to receive these awards...




I would like to share these awards with

Gayathri Anand of Kavitha'vin Kaivannam
Aruna Manikandan of VEGGIE PARADISE.....
Babli of KHANA MASALA
Arundhuti of Gourmet Affair

To the award winners,

1. Put the logo within your post.
2. Pass on to atleast 12 bloggers
3. Link the nominees within your post
4. Let the nominees know they have received the award
5. Share the love and link to the person from whom you have received the award...

Monday, March 15, 2010

Mango And Pumpkin In Tamarind




Ingredients:

Mango - 1
Yellow Pumpkin - 10-15 pieces
Mustard seeds - 1 tsp
Red chillies - 2
Methi seeds - 4-5
Curry leaves - 3-4
Onion - 1 medium
Ginger-garlic paste - 2 tsp
Tomato - 1 medium
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Green chillies - 2 slit
Tamarind paste - 1 1/2 tsp
Coriander leaves - for garnishing
Salt to taste

Method:

Heat oil in a pan add mustard seeds, red chillies, methi seeds, curry leaves when they start to splutter add onion and green chillies and fry till golden brown in color.
Now add ginger-garlic paste and fry for 5 min.
Then add tomato and fry till it becomes soft. Add mango pieces, pumpkin, turmeric powder, chilli powder ,coriander powder and fry till raw smell goes off.
Then add tamarind paste, water and salt. Boil it till the mangoes and pumpkin are completely cooked.
Garnish with coriander leaves.
Serve with rice or roti.

Check out Cool Lassie giveaway post here Pan Gravy Kadai Curry


List Adds