Mixed Vegetable Curry

Hi Folks!! Today I am going to share about a very simple and delicious Vegetarian dish called "Mixed Vegetable Curry”. As the name suggests, Vegetables are the main ingredients of this dish. The beauty of this dish is that, you may add any vegetables of your choice. Since lots of vegetables are being used, the dish carries huge health benefits as per the merit of each one of them. There are many ways of cooking this dish; however I have a little variation. Here is the recipe in case you would like to try…

Ingredients:

·         Cauliflower (Florets) – 1 Cup.

·         Potato (Cubes) –  1 Cup

·         Carrot (Cubes) –  1 Cup

·         French Beans (Cubes) – 1 Cup  

·         Onion   – 1(Medium)

·         Ginger  – ½  inch Cube

·         Garlic  –  3 Cloves (Medium)

·         Cashew Nut – 4-5

·         Poppy Seeds – 1 ½ tsp

·         Coconut (Grated) – 1 ½  tbsp

·         Tomato Puree – 1 (Medium)

·         Green Chilly – 1

·         Turmeric Powder – ½ tsp

·         Red Chili Powder – 1 tsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ½ tsp

·         Sambhar Powder – ¼ tsp (optional)

·         Garam Masala – ¼ tsp

·         Salt as per taste

·         Cooking Oil -  1 ½ tbsp

Preparation Method:

Ø  Soak Poppy Seeds in little water for 15 mins (it helps to grind easily)

Ø  Grind Ginger; Garlic; Onion to make a fine paste.

Ø  Grind Cashew Nut; Poppy Seeds; Grated Coconut; Green Chilly and make a fine paste.

Ø  Heat Oil in a Pan; add Ginger-Garlic-Onion Paste and sauté till its raw smell goes off.

Ø  Add Cashew-Coconut-Poppy seeds Paste and fry for 3-5 mins in medium flame.

Ø  Add Tomato Puree and fry till it separates from Oil.

Ø  Add Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, Sambhar Powder, Garam Masala and sauté for a 1 minute.

Ø  Then add all Cut Vegetables, Salt & mix well & Cook in medium flame for 5 mins by covering the lid.

Ø  Finally add Water; Cover and cook till all the Vegetables are tendered and the gravy should be thicker.

Ø  Now the “Mixed Vegetable Curry” is ready.

Mixed Vegetable Curry is well served with Steamed Rice and Roti.

Tom Yum Kung

In addition to our Thai Cuisine, today I’m going to talk about the most favorite Thai food, called “Tom Yum Kung” or Tom Yum Goong”. According to the recent study, Tom Yum Kung stands the No1 of top ten Thai dishes being loved by the foreigners and among Thais as well. As per an artical published by CNNGo, Tom Yum Koong ranked top 8 world's best food.   Tom Yum Kung is basically a subtle blends of hot and sour soups in combination of Shrimps/Prawn with fragrant herbs. This Thai delicacy is not only delicious but also nutritious as well. We get proteins from Shrimps and fiber with other nutritional benefits from herbs.  There are many variations of Tom Yum available these days. You can add Chicken, Fish, Beef or any type of Sea foods as per your choice and if you are a vegetarian you have an option too by adding either Button Mushrooms or Oyster Mushrooms. If I have to choose a Thai dish, without exception I’ll opt for Tom Yum Kung. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken Stock/ Water – 2  Cups

·         Lemon Grass – 1 (Stalk) – Crushed and cut into ½ inch pieces

·         Thai Chilli (Fresh) – 4 (if you want spicy you can add more)

·         Galangal – 1 Piece(Sliced)

·         Kaffir Lime – 3-4  leaves (torn into pieces)

·         Small Red Onion – 2 (Sliced )

·         Button Mushroom – ½ Cups (Sliced in half)

·         Shrimp – 8-10  Pieces

·         Cherry Tomatoes – 2 (Optional)

·         1Fresh Lime or Lime Juice – 2 tbsp

·         Coconut Milk : ½ Cup (Optional)

·         Fish Sauce / Salt – as per taste

·         Chilli Paste – 1 tbsp

Preparation Method:

Ø  Clean and devein the Shells of Shrimps and leave the tail intact.

Ø  Boil Chicken Stock / Water in deep pot in a medium high flame.

Ø  Add Sliced Onion; Galangal Pieces; Crushed Lemon grass and cook for 5 minutes.

Ø  Then add cut Mushrooms and Shrimp: cook for 5 minutes or till the Shrimps turn pink.

Ø  Add Chilli Peppers; Chilli Paste; Coconut milk: fish sauce and cook for 5 minutes in a low flame.

Ø  Season with Lime Juice and mix well.

Ø  Now the “Tom Yum Kung” is ready. Serve hot.

Tom Yum Kung is well served with Steamed Rice, Thai Fried Rice and Thai Boiled Noodles.

Som Tam (Green Papaya Salad)

Hi Guys!! In addition to our Thai food category, I am going to talk about one of most popular Thai dish called “Som Tam”, a Spicy, Sweet and Sour Salad. Before we proceed, let me brief something about Som Tam. There is a believe that Som Tam is being originated from Northeast of Thailand and gradually became one of the most liked food among Thais. There are considerable variations of "Som Tam" available these days, but among them two most popular types are “Som Tam Thai” (Green Papaya Salad with dried Shrimp) & “Som Tam Pbooh” (Green Papaya Salad with salted Crab). Believe me if you try once, you are going to try again and again because of its unique taste reason why,  it has gained world wide popularity. The main ingredient of Som Tam is Green Papaya, which has high nutritional benefits. It is rich in anti oxidants such as carotenes, vitamin C and flavonoids; vitamin B, foliate and pantothenic acid; and the minerals, potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system. Here is the recipe in case you would like to try...

Ingredients:

·         Green Papaya – 3 Cups

·         Carrot  – 1 Cup

·         Lime Juice – 2 tbsp

·         Palm Sugar – 2 tbsp

·         Roasted Peanuts – ¼ Cup

·         Tomatoes – ½ Cup

·         Green Long Beans – ½ Cup

·         Small Garlic Cloves – 2 (with Skin)

·         Fish Sauce – 2 tbsp

·         Chili Peppers – 2 nos ((if you want spicy you can add more)

·         Dried Shrimps (Optional) – 2 tsp
 

You need a clay mortar, wooden pestle and a spatula for this recipe.

Tips:

v  You can either use Dried Shrimps or Salted Crabs as per your choice.

v  If you are a Vegetarian, you can skip Dried Shrimps/ Salted Crabs and use Soya Sauce instead of Fish Sauce.

v  You may use either Cherry Tomatoes or Local Small Tomatoes to have a good taste.

Preparation Method:

Ø  Peel the skin of Papaya; Carrot and shred them in Juliens with a shredder.

Ø  Cut Long Green Beans in 1 inch pieces and tomatoes in small pieces.

Ø  Take Clay Mortar; add Garlic Cloves; Chili Peppers and crush into pieces.

Ø  Add Roasted Peanuts and crush into small pieces.

Ø  Add Palm Sugar and pound till it mixes well.

Ø  Add Lime Juice; Fish Sauce and mix well.

Ø  Add Long Green Beans; Cut Tomatoes; Shredded Papaya; Shredded Carrot and pound till it mixes well.

Ø  Add Dried Shrimps and pound till it mixes well.

Ø  Now the Thai Green Papaya Salad is ready.

Thai Green Papaya Salad is well served with Sticky Rice, Noodles, Grilled Chicken and even Steamed Rice also.

Chicken Biryani

 

Hi Guys!! Today I am going to share a famous and delicious Rice-based recipe called Chicken Biryani. Basically, Biryani is originated from Persia and then brought to India by Arab traders during Fifteenth centuries. Gradually it became the most liked and popular dish in the sub continent and have been regularly featured on special occasions like Weddings & Festivals. There are around 26 varieties of Biryani are found in India. They are not only famous in Indian-Subcontinent but also around the Globe and the cooking procedure is different from region to region. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken(Cut into small Pieces) – 250 gms

·         Basmati Rice – 3 Cups

·         Frozen Green Peas (Matar) – ¼ Cup (Optional)

·         Plain Yogurt (Dahi) – 100 gms

·         Onion(Sliced) – 1 (Medium)

·         Cinnamon (Dalchini) – 1 sticks

·         Cardamom (Elaichi) – 3

·         Cloves (Laung) – 3

·         Black Pepper Corn : 4 Nos

·         Bay Leaf (Tejpatta) – 1

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Turmeric Powder – ½ tsp

·         Red Chili Powder – 2 tsp

·         Coriander Powder – 1 tsp

·         Cumin Powder – 1 tsp

·         Garam Masala – ¼ tsp

·         Few Saffron Strands (Soaked in 1 tbsp of Milk)

·         Coriander Leaves – ½ Cup

·         Salt as per taste

·         Cooking Oil – 4 tbsp

·         Ghee – 1 tsp

·         For Garnishing – 1 Small Onion (Thinly Sliced and Fried)

For Marination :

Take a bowl and marinate Chicken Pieces with Plain Yogurt; Ginger Paste; Garlic Paste; Turmeric Powder; Red Chilly Powder; Coriander Powder; Cumin Powder; Garam Masala; Coriander Leaves; Salt and mix well.  Keep the marination for 1 hour.

Preparation Method:

Ø  Cook the Rice till it is half done.

Ø  Take a Pan & heat 1 tbsp of Oil: Add thinly sliced Onion and fry till golden brown and keep it aside for Garnishing.

Ø  Heat rest 3 tbsp of Oil in the same Pan; add Cinnamon Stick; Cardamom; Cloves; Bay Leaf; Black Pepper Corns and fry for 5 sec.

Ø  Add sliced Onion and fry till light brown in medium flame.

Ø  Add the marinated Chicken and cook till the Chicken is half cooked in medium flame.

Ø  Ensure that the Chicken must have gravy.

Ø  Take a Rice Cooker and add half cooked Rice along with half cooked Chicken with gravy; Green Peas (Optional); Saffron strands and mix well; cook it till the Rice and Chicken are fully done (15-20 minutes).

Ø  Finally add Ghee and cover the lid for few minutes.

Ø  Now the “Chicken Biryani” is ready. Garnish with Fried Onion.

Chicken Biryani is well served with Raita/Dahi.

Coconut Cutlets

Hi Guys!! Today I am going to tell about a dish made of Coconut Meat called “Coconut Cutlet”, which is one of a traditional dish from Orissa. Coconuts are always been an integral part of Oriya cuisine. They are being used from Main course to Dessert and from Drinks to Oil. Coconuts are highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Here is the recipe in case you would like to try…

Ingredients:

·         Coconut(Grated) – 1 Cup

·         Onion(Finely Chopped) – 1 (Large)

·         Green Chilly(Finely Chopped – 2

·         Coriander Leaves(Finely Chopped) – ½ Cup

·         Rice – ½ Cup

·         Ginger – 1 inch piece

·         Garlic Cloves – 3

·         Cumin Seeds – 1 tsp

·         Turmeric Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil – 2 Cup (For Frying)

Preparation Method:

Ø  Soak Rice in water for around 1 hour.

Ø  Grind Soaked Rice with Ginger, Garlic,Cumin Seeds to make a Coarse Paste.

Ø  For mixture, properly mix the Grated Coconut, Grinded Rice, Chopped Onion, Chopped Green Chilly, Chopped Coriander Leaves, Turmeric Powder and Salt in a Bowl.

Ø  Take the mixture and make medium size balls and flatten them in your palms to make circle(Cutlets). Before making cutlets, don’t forget to apply some Oil on your palms so that the mixture does not stick to your hand.

Ø  Heat Oil in a Frying Pan on high flame.

Ø  Then gently drop the cutlets and fry them on both sides till they turn golden brown.

Ø  Drain excess Oil and put the cutlets over oil soaking paper, so that no oil left on them.

Ø  Now the “Coconut Cutlet” is ready. Serve it hot.

“Coconut Cutlets” is well served with Steamed Rice.

Keema Matar (Ground Meat with Green Peas)

Hi Guys!! In addition to our Non-Vegetarian recipes, today I am going to talk about “Keema Matar”. Basically Keema Matar is a traditional meat dish of Indian Sub Continent. The cooking procedure of Keema Matar is different in different region. Keema means ground meat which can be made of almost any meat i.e.., Lamb, Beef and Pork etc. Keema Matar is one of my favorite dish. If I have some guest at home, I always prefer to go for this dish. I like to cook it little different than the regular method. Here is the recipe in case you would like to try.

Ingredients:

·         Keema (Ground Meat) – ½ Kg (Preferably from Leg piece)

·         Matar ( Frozen Green Peas) – ½ Cup

·         Onion (Red) – 2 Large (Finely chopped)

·         Tomato – 2 Large (Puree)

·         Green chilly – 1 (finely Chopped)

·         Ginger Paste – 2 tsp

·         Garlic Paste – 2 tsp

·         Bay Leaf (Tejpatta) -1

·         Cumin Seeds – ¼ tsp

·         Cinnamon (Dalchini) – 1 stick

·         Black Cardamom (Badi Elaichi) – 1

·         Green Cardamom (Choti Elaichi) – 1

·         Cloves (Laung) – 2

·         Turmeric Powder – ½ tsp

·         Red Chili Powder – 1 tsp

·         Coriander Powder – 2 tsp

·         Cumin Powder – 1 tsp

·         Garam Masala – ½ tsp

·         Salt according to taste

·         Water – 1 Cup

·         Cooking Oil – 2-3  tbsp

·         Coriander Leaves – ½ Cup

·         Ginger Juliens – For Garnishing

Tips: 

Add ½ Cup of water with Keema to avoid lumps while cooking.

To get a nice color of gravy, add little water with Red Chili Powder and mix well. 

Preparation Method:

Ø  Heat the Oil in a Large Frying Pan.

Ø  Add Bay Leaf; Cinnamon Stick; Black Cardamom; Green Cardamom; Cloves and saute for 5 sec in medium flame.

Ø  Add Cumin Seeds and when it crackles; add Chopped Onions and fry till it turns golden brown.

Ø  Add Ginger Paste; Garlic Paste; Chopped Green Chilly and fry for 2 mins.

Ø  Add Tomato Puree and cook till the mixture separates from the Oil.

Ø  Add Coriander Powder; Turmeric Powder; Red Chili Powder; Salt and mix well.

Ø  Then put Keema in the mixture and mix properly, so that it doesn’t form any lumps.

Ø  Shift the Keema mixture in a Pressure Cooker; add ½ Cup of water and cook for 10-15 mins in medium flame.

Ø  If Pressure Cooker is not available, add ½ Cup of water with Keema in the same Frying Pan and cook for 20 mins in medium flame by covering the lid.

Ø  Take out the lid; add Matar (Green Peas); Cumin Powder; Garam masala; Coriander leaves and cook for 5 mins with cover.

Ø  Ensure that the gravy should not be fully dried up.

Ø  Now the Dish is ready. Finally, Garnish “Keema Matar” with Ginger Juliens.

Keema Matar is well served with Rice, Chapati, Paratha, Bread.