Taste Of Thai

Thai Fried Curry Fish Fry

Thai Chili Pork

Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.

This weekend I planned to make two recipes to make in Thai style, as we like to eat spicy food. In both of these recipes I infused a little touch of Indian spices just to make it different. 

I made Thai Fried Curry Fish Fry and Thai Chili Pork. (Click on the two links to see the recipes)

Some links and Information about Thai Food and Culture.

Traditional Thai Food

Temple

Thailand

Thai 1000 Hands Dance

Some Interesting Thai Food Blogs/Websites:
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Local Thai Food
Eat 24 Hours
Aroma Cookery
Tourism Thailand

Arisi Paruppu Sadham / Rice Lentil Medley | Indian Rice Recipes

When it comes to weekend cooking or quick weeknight dishes, I prefer one-pot meals. Arisi paruppu sadham is one such dish which is traditionally prepared in our house as a quick one. It is native to the Kongu region of South India. This is one of the dishes which I used to dislike during my childhood days. But I started liking it as days passed and when I was away from home for job. Those were

Fried Coconut Chutney

This chutney recipe is little bit different from the usual coconut recipe. I came up with this recipe because I know that coconut flavor is enhanced with fried it an using it in recipes. So I just dry roasted it before grinding it in the mixer. I made this recipe for the Rava Corn Meal Idli's. You can click on the link to see the idli recipe of you can serve this chutney with dosa or the usual idli's too.

Ingredients:

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1/4 cup thinly sliced Shallots (I used the big ones)

1/4 cup dry grated Coconut

3 tbsp roasted split Chick Peas

1/2 + 1/4 tsp Cumin seeds

3-4 + 2 dry Red Chilies

1 Green Chili

Salt to taste

1/2 tsp Mustard Seeds

1 Sprig Curry leaves

1/4 tsp Asafoetida

1 tsp Oil

Method:

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1. In a pan dry roast dry red chilies, 1/2 tsp cumin seeds, green chiliesand cocnut. roast it until the coconut turns to slight brown. Off the flame and keep stirring to avoid the coconut from turning more brown. Allow it to cool.

2. Grind it to paste with salt and roasted spit chick peas in a mixer adding water to a paste.

3. In a seasoning pan, add oil and when it's hot add mustard seeds and when they start to sputter, add asafoetida, cumin seeds, dry red chilies and curry leaves.

4. When the dry red chilies try brown, add the shallots and fry until they turn brown.

5. Add the seasoning to the ground paste (chutney) and mix well to serve it with the idli or dosa.