Thai Red Curry Recipe with Vegetables / Veggie Thai Red Curry Recipe / Thai Red Curry Recipe

Thai Red Curry

Ingredients
Vegetables - 3 cups cut into cubes or thin strips
( I have used Carrot,Beans,Zucchini,Broccoli,Coloured bell peppers/capsicum,Onion)
Red Thai curry paste - 2 tbsp heaped
( Store bought Thai Kitchen brand)
Coconut milk - 2 cans ( 399 ml)
Lemon grass - 1 long leaf
Tofu cubes - 1 cup
Baby corn - 6
Salt to taste
Sugar - 1/2 tsp
Soy sauce - 2 tbsp
Roasted peanuts - a handful powdered
( This is used to thicken the curry)
Chopped garlic - 2
Oil - 3 tsp
Basil leaves - 10

Thai Red Curry

Thai Red Curry

Method
Heat oil in a pan add garlic and saute for a minute.Now add the Thai curry paste and saute for raw smell to disappear.Instead of oil you can reduce some coconut milk and fry the garlic in that oil.
Now add the vegetables,tofu,baby corn lemon grass,half of chopped basil leaves,salt,sugar and coconut milk and soy sauce.
Simmer this till vegetables are cooked,lastly add the powdered peanuts.Check if any  sauces or paste needed and switch off the stove.
Garnish with remaining basil leaves,powdered peanuts and chilly flakes if using.
Best served with white or brown rice.

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Wambatu Salad / Eggplant Salad / Fried Brinjal Salad / Sri lankan Eggplant Salad

Fried Brinjal Salad / Wambatu Salad

Ingredients
Small purple brinjals - 6 cut into thin slices
( Brinjals from my mini garden)
Tomato - 1 small sliced
Chopped Lettuce leaves - a handful
Sliced onion - a handful
Chopped coriander leaves - 1 tsp
Lemon juice - 1 & 1/2 tbsp
Salt and pepper to taste
Turmeric powder - 1/4 tsp
Oil to deep fry
Method
Take a bowl add some salt and turmeric powder,add the sliced brinjals mix and leave it for 15 minutes.Squeeze out excess water and keep it aside.
Heat oil in a pan and deep fry the brinjals in batches till crisp on all sides.remove it on a kitchen towel to remove excess oil.Let it cool.
Take a wide bowl add all above mentioned ingredients and the fried brinjals,toss it well.
Serve them immediately.

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Moong Dal Khichdi / Gujarati Style Khichdi / Dal Khichdi Recipe / Khichdi Recipe - Gujarati Recipe

Moongh Dal Khichdi

Ingredients
Ghee -  3 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Hing - 1/8 tsp
Turmeric powder - 1/8 tsp
Red chillies - 1
Rice - 1/2 cup
Yellow moongh dal - 1/4 cup
Salt to taste
Water 4 cups
( If you want more watery then add 1 or 1/2 cup extra)
Method
Wash rice and moongh dal keep it aside.
Heat a pressure cooker add ghee and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing and ginger.
Add the washed rice and dal saute for a minute then add water ,salt and turmeric powder,cook them till soft.
Serve them hot with pickle,curd or salad.

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Methi Paratha Recipe/ Methi Roti Recipe / Methi Ka Paratha Recipe / Fenugreek Paratha

Methi Paratha

Ingredients
Whole wheat flour- 2 cups
Salt to taste
Fresh methi/fenugreek leaves chopped-1 small bunch
Turmeric powder-1/4tsp
Jeera,Dhania-each 1/2tsp
(dry roasted & powdered)
Chilly powder-1tsp
Grated ginger - 1/8 tsp
Curd -1 tbsp
Oil - 1 tsp
Water as needed to make the dough
Method
Take a bowl put all the ingredients including the oil, mix well.
Pour water little by little and form a stiff dough.Cover it with a lid and rest it for 10 minutes.
Divide the dough into equal size balls.
Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Homemade Masala Tea Powder / Indian Masala Chai Recipe / Chai ka Masala / Chai Powder / Tea Masala Recipe

Masala Tea Powder

Ingredients

Cinnamon pieces-1 tbsp

Cloves-1tbsp
Cardamom-1tbsp
Pepper-1/2 tbsp
Fennel seeds-1/8 tsp
Dry ginger powder - 3 tbsp
Nutmeg - a pinch
Method
Slightly heat up the cloves,cardamom,cinnamon,fennel, nutmeg and pepper in a kadai.

Do not dry roast too much and burn them.
Switch off the stove and add the dry ginger powder and mix.Cool the mixture and put it in a coffee grinder or mixi jar.
Dry grind the ingredients to a semi smooth powder .
Store it in a clean dry bottle, add needed tea powder while making your tea.
Filter and serve them hot!

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Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe

Aloo Kofta Curry

Ingredients ground to a smooth paste
Large tomato -2
Ginger and Garlic paste - 1 tsp
Cashew nut - 10
Other ingredients
Oil - 6 tsp
Bay leaf -1
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Beaten curd or Hot Milk - 1/4 cup
( I have used curd)
Chopped coriander leaves for garnish
Ingredients for kofta
Boiled potato 2 medium size
Chopped green chillies - 1
Frozen peas - 1/4 cup
Salt to taste
Chopped cashew nuts - 5
Turmeric powder - 1/8tsp
Chilly powder - 1/8 tsp
Corn flour - 2 tsp
Method
Mix all above ingredients in a bowl.
Make small tight balls,deep fry them in hot oil till golden brown on all sides.
Remove and place it on a kitchen tissue for excess oil to get absorbed

Aloo Kofta Curry

Method
Heat oil in a pan add bay leaf,now pour the ground paste and cook till raw smell has disappeared.
Now add all the dry masala powders and mix well.
Lower the flame and add the beaten curd,quickly mix it well to avoid curdling.
Now pour needed water and cook the gravy till done.
Sprinkle the crushed kastoori methi and switch off the stove
Lastly garnish with coriander leaves.Just before serving arrange the kofta balls
in a wide bowl and pour the warm gravy on top.
Best served with Roti or Jeera rice.

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Ginger Pickle Recipe / Allam Pachadi Recipe / Andhra Style Ginger Pickle Recipe

Ginger Pickle

Ingredients ground to a smooth paste
Fresh ginger - 1 cup
(skin removed & chopped)
Tamarind - 1 big lime size ball
(soak it in little hot water for it to become soft)
Salt -1 tsp
Red chilly - 25 small red chillies
( If your chillies are hot reduce accordingly.You can also add chilly powder instead.)
Jagger or Brown sugar-1/3 cup heaped
(I used brown sugar,reduce the quantity if you don't want it to be too sweet)
Chopped garlic - 1/4 cup
Jeera/Cumin seeds- 2 tsp
Methi- 1 tsp
(slightly dry roasted & powdered)
Tempering
Oil-3./4 cup
Mustard-1 & 1/2 tsp
Red chillies-4
Hing- little
Curry leaves few
Method
Blend all the above ingredients under grind to a fine smooth paste.
Do not add water while grinding.Sprinkle very little if needed.
Heat oil in a pan temper it with above ingredients.
Immediately pour the ground paste into the hot tempering,give a quick mix.
Switch off the stove,Leave the mixture to cool completely.Cover & keep it for a day out.
Next day mix it well again & store it in a clean jar.
Keep it in the fridge.Serve with dosa,Idly or even with rice.

Check out for another version HERE

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Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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