Thai Red Vegetable Curry

Food Blogging made me to explore many international recipes across the world.  I have tried few recipes based on the food I tasted while going out with my hubby. I came across some international recipes through my fellow bloggers.



Few months ago when I was in abroad, my husband was telling me about Thai food especially the tom yum soup which he loved it most. I wanted to try it at home for him and searched for the recipe over web. But instead I landed here for the Thai red curry. While going through it, I found the preparation to be easy. I can't describe the feeling when you find some good recipes which can be prepared without the need to shop extensively. Yes, to prepare this recipe, I had all the ingredients except lemon grass and Galangal. So the next day, I bought these ingredients from the nearby shop and prepared it for lunch.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Serves: 3



Ingredients:



Oil - 1 tablespoon

Thai red curry paste - 1/4 cup (Click here to prepare Thai Red Curry paste)

Coconut milk - 2 cups

Soy sauce - 2 tablespoon

Salt - to taste

Sugar - 1 teaspoon

Asparagus - 3 nos, chopped

Eggplant - 1/4 cup, cubed

Mushroom - 5 nos, sliced

Tofu - 8 nos, 1 inch length cubes

Baby corn - 3 nos, chopped

Red / Green bell pepper - 1/4 cup, sliced length wise

Green peas - 2 tablespoons

Shallots / Small Onions - 1 nos, chopped

Basil Leaves - 5 nos

Method:



1) In a wide pan / kadai, heat oil.

2) Add the red curry paste when it is hot, saute till it releases oil in sides.

3) Add the coconut milk now. Mix well till the red curry paste blended with it.

4) Add the soy sauce, sugar and salt.

5) Add the vegetables and tofu given under ingredients to this gravy and cook till it becomes soft and at the same time retains its shape.

6) Add mushrooms now and mix gently.

7) Add 3 torn basil leaves and continue cooking for 5 minutes.

8) Taste and adjust the salt. When all the vegetables are cooked enough (also they should be firm), Turn the flame off and garnish with remaining basil leaves.

9) Serve hot. We enjoyed it with hot steamed rice.

Notes:



1) Use any vegetable which are available in your kitchen.

2) I used canned coconut milk. You can also prepare coconut milk out of coconut powder or by fine grinding fresh coconut.

Mor Nellikkai - Gooseberries Pickled In Curd

MOR NELLIKKAI 

AAMLA/GOOSEBERRIES IN CURD

Starting from Uttaana Dwaadashi my mother-in-law saw to it that Nellikkai / Amla was included in our daily menu as long as the gooseberry season lasted. She prepared Chutneys, Pickles, Pachchadies, Tokkus and Spicy Rice using the wonder berry which is filled with many essential nutrients beneficial to health. Of all the Nellikkai dishes prepared Mor Nellikkai was and is still my favourite. I love to start my meal with this delicious pickle mixed with at least one morsel of rice.

INGREDIENTS 

Gooseberries/ Nellikkai - 1/2 kg ( 25 numbers ) 

Curd - 3 cups 

Chilly powder - 2 tbsps 

Salt - 2 tbsps 

Turmeric powder - 1/4 tsp 

Asafoetida - 1 pinch 

Mustard seeds - 1/4 tsp 

Sesame oil - 3 tbsps 

TO BE POWDERED TOGETHER ( RAW )

Mustard seeds - 2tbsp 

Fenugreek seeds - 2 tbsp 

METHOD 

1. Wash and wipe the Nellikkais dry. 

2. Make small incisions between  the segments of the Nellikkai without cutting them into separate pieces. 

3. Heat sesame oil in a heavy bottomed pan and add the mustard seeds. 

4. When the mustard seeds splutter add asafoetida and the slit Nellikkai. 

5. Add half of the salt and stir well and lower the flame.

6. Cover it with a lid. The Nellikkai will release juice and cook in its own steam.  

7. Stir now and then to avoid burning. 

8.When the berries look slightly cooked  add chilly powder, turmeric powder and the remaining salt. 

9. Stir well for a couple of minutes until the raw smell is gone and switch off flame. 

10. Cool the pickle thoroughly and add whipped curd.

11. Add the raw mustard and fenugreek powder and mix well.

12. Store in a clean dry jar. 

Allow the berries to marinate in the spicy curd  for one day and then enjoy the Mor Nellikkai to your hearts content.

Urad Dal Rice / Ulundhu Sadham

Pongal celebrations are not yet over at my place. Yesterday was the first day of Pongal and I prepared Sweet Pongal and Urad Dal Vada. I went for simple recipes, since I felt very tired after cleaning home for the last 2 days before Pongal  That's the reason, I could not take pictures of the Sweet Pongal and post it over here. Hopefully I will be posting it soon.



Fine, I will come to today's recipe now. Urad Dal Rice / Ulundhu sadham is often prepared at our home either as rice or as a porridge with few changes. Both dishes taste really good but I always prefer the first one.



You can gain all the health benefits from Urad Dal, garlic and cumin seeds as all the ingredients are cooked without oil. Try it out!

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves: 4



Ingredients:



Rice - 1 cup

Split urad dal with skin / Udaitha Ulundhu - 1/2 cup, broken variety

Garlic cloves - 1/4 cup

Cumin seeds - 1 teaspoon

Fenugreek Seeds - 1/4 teaspoon

Salt - to taste

Gingelly oil - 2 teaspoons

Water - 3 cups

Method:



1) Wash the rice well and soak it in water for 30 minutes. Meanwhile, wash the urad dal well in water for 2 or 3 times. Peel the skin of the garlic. Keep both the ingredients aside.

2) After 30 minutes, drain the water from rice and add it to the pressure cooker. Add the washed urad dal followed by the garlic cloves.

3) Add cumin seeds, salt, fenugreek seeds, gingelly oil and water.

4) Close it with the lid and cook until 3 whistles.

5) Wait for the steam to suppress and fluff off the rice using fork.

6) Serve hot with Puli kulambu(Tamarind gravy) or Vatha kulambu and ginger coconut thogayal or sesame thogayal.

Notes:



1) Garlic quantity can be reduced or increased as per personal taste.

2) This rice can also be cooked with urad dal without skin. But Urad dal with skin gives nice color and taste.

3) The entire cooking can also be done without pressure cooker.