Thursday, May 30, 2013

Thai Red Curry with Tofu and Vegetables

I just love Thai curries, Red, Green, Massaman or any other. Best thing about this is you don't have to go to restaurant to eat. You can make it at your home with out wasting much money and you can control the coconut milk portion and you have it again and again. To make the red curry from scratch its very time consuming and you have to get all the ingredients too. In half of that money you can buy readymade paste and froze leftover for later use. By all means you can make it from scratch , I have very nice store nearby who carries all South Asians stuff so I don't make it at home. You can increase / decrease paste as per your taste and vegetables too. Above all it requires no oil cause paste has everything so it's healthy too.

I am like my mom , loves spicy food so when ever she visits me here, I make sure to make all Thai curries for her and out of that this one is her favorite.


4 tbsp Red Curry paste or as per your taste
1/2 cup Coconut milk
1 block of Tofu cubes size
1 onion chopped in cubes
1 red capsicum chopped in cubes
few florets of Broccoli
1 chopped carrot
1 green Thai chili
1 small piece of ginger slices
few green beans
few  leaves chinese spinach
Juice of one lime /lemon


Heat a big non stick pan. Add tsp of oil in it and add tofu pieces in it.
Sprinkle black pepper powder and make tofu brown from all side. Keep it aside. You can skip this step but I like to do it cause it adds nice flavor in it.
In the same pan, add red curry paste and coconut milk. Mix it together.
Add all the vegetables and tofu and taste it. If you need more milk or paste add it and cook for 5 minutes till all the vegetables are cook but not mushy.
When it's done after a minute add lime juice in it and mix it.

At the time of serving , take bowl, add curry in it and serve it with Thai Stir fry rice.

Quick Recipe for Thai stri fry rice :
Cook Brown rice / White rice and keep it aside.
In a non stick add oil and add chopped thai green chilies, garlic, ginger in it. Saute for few seconds and add onion, carrot, soya beans, cabbage, pineapple  chunks and mix it.
Add soya sauce and curry powder in it and mix it.  you can add fry egg also.

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Tuesday, May 28, 2013

Thandai Kulfi

I love to make Kulfi and trying with different flavors too. I made this one last year during Holi time for one of our friend's get together and since then its become my favorite. This time at Holi it was not that warm kulfi weather so I made it later on. But its so easy and delicious you can have it any time.

Let's first make thandai masala

10 to 12 peppercorns
10 Almonds
10 Cloves
2 tbsp. poppy seeds (khaskhas)
2 tbsp. Fennel seeds(sauf)
1/2 tsp. cardamom powder
small pinch of saffron.

Mix everything and make a fine powder in grinder / mixture. keep it aside. If you like you can add saffron in powder also but I like to keep it whole so I did not add it in .

1 cup Whole milk
1 cup Half and half milk
1 cup Heavy cream
sugar as per taste ( I add 4 tbsp.)
3 tbsp. thandai masala
6 plastic or foam cups

Mix all milk together.
Add sugar and saffron in it.
Take thandai masala and sift thru very fine sieve. You can adjust masala quantity as per your taste.
I like it sweet and spicy so I add 3 tbsp in it.
Mix it till sugar dissolves completely. Yes you don't need to stand in front of stove to cook it. I learned it hard way to get this creamy kulfi.
Then pour it in glasses and cover with aluminium foil and put it in freezer.
If you have sticks for kulfi you can add it after its semifrozen.

Freeze it atleast for 6-8 hours and then enjoy this creamy sweet and spicy Thandai Kulfi.
At the time of serving, take it out from freezer and leave it out for 5 minutes then unmold it.

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Sunday, May 26, 2013

Vindaloo Pulav with Soya and Potatoes

Spicy  +Vindaloo curry = me happy. You guessed it right. I made very famous Goan curry Vindaloo in big batch so I don't have to make it every time. This dish is Portuguese origina when they used to rule in India, they gave us gift of their cuisine too like all the other rulers. It is mainly made with pork in vinegar and chilies but later on it replaced by red wine and kashmiri chilies with other Indian influence spices. I wanted to make this dish so long but didn't wanted to eat with naan or paratha, so I mix it with Rice and it become one pot dish. So lets' get cooking. I just added potatoes and soy chunks but you can make it with your choice of vegetables in rice or make curry dish.

Ingredinets for Vindaloo :

15 Pieces dried red chilies
5 pieces big garlic cloves
1 tsp ginger
2 tsp pan roasted cumin seeds
1 tsp pan roasted coriander seeds
1 tsp fenugreek seeds
10 pieces cloves
1 tsp cardamon seeds
2 inch piece of cinnamon stick
1 tbsp white vinegar

Soak dried chilies in water for hour or so.
Mix everything in grinder and make a fine puree.

vindaloo paste is ready
For Pulav :
1 cup basmati rice
2 potatoes cubes in big pieces
1 cup soya chunks
1 tsp oil
salt to taste

Add oil in big pan , add 3 tbsp of vindaloo paste and mix it , add  potatoes and soya chunks and mix it.
Add water and bring in to boil.
Then add washed basmati rice and salt.
Add enough water to cook rice, potatoes and soya.
Cover and cook it till its done.
Serve hot with pickled onion or what ever way you pleased.

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