Lemon Shrimp (Goong Maa Now)

In addition to our Thai Cuisine Category, we will talk about a popular dish made of Shrimp with Lemon and Garlic called “Goong Maa Now”. This is a very tasty and elegant dish with very little ingredients and hardly takes time to cook.

Health Benefits

Shrimps are considered to be a healthy food. They are good source of protein, which helps in overall growth and development of our body. They are rich in Selenium and Selenium is likely to protect us from the growth of cancer cell. Shrimps are also low in cholesterol content and high in vitamin B12 that helps to protect the walls of blood vessels because of that the cardiovascular health of a person can improve. Shrimps calories are low as compared to the calories of any other red meat with numerous several other nutritional contents which make it tastier and healthier option then other food stuff.

Ingredients:

·         Shrimp – 10 no

·         Sweet Chili Sauce – 2 tbsp

·         Lemon Juice – 1

·         Kaffir Lime Leaves (Tear) – 3

·         Chili Sauce – 1 tsp

·         Fish Sauce – 1 tsp

·         Garlic Cloves (Chopped) – 4

·         Palm Sugar – 1 tsp

·         Coconut Milk – ¼ Cup

·         Cilantro (Chopped) – 1bunch

Preparation Method:

Ø  Clean & devein the Shrimps & then marinate them with Lemon Juice, Sweet Chili Sauce, Kaffir Lime Leaves, Chili Sauce, Fish Sauce, Chopped Garlic and Sugar for 10 minutes.

Ø  Heat a Pan; first add marinated Shrimps & then Coconut Milk; let the Shrimps cook in low flame for around 10 minutes or till they are done. Make sure, the mixture should not be boiled.

Ø  Turn off the heat and Finally, Garnish it with Cilantro Leaves.

Lemon Shrimp is well served with Steam Rice

Chicken Vindaloo

 

Chicken Vindaloo is an Anglo Indian Curry dish originated from a tiny state of India called Goa. Since Goa was under Portuguese rule for a long time, the Portuguese influence in Goan cooking cannot be ignored and Chicken Vindaloo is one of them. Basically the term Vindaloo is derived from a Portuguese dish known as “Carne Vinha De Alhos” which is a dish of Meat (preferably Pork) cook with Wine & Garlic. However, in India this dish has been little modified by substituting Vinegar in place of Wine and Chicken or Lamb meat in place of Pork. One of the most important ingredients of Vindaloo is Red Chili as it brings a different flavor, which makes this dish so special and because of its unique taste it gained popularity not only in India but also quite popular in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States.

Ingredients:

·         Chicken (Boneless) –250 grams

·         Potato - 1 Medium (Optional)

·         Onion (Chopped) – 2 Medium

·         Onion (Sliced) – 1 Medium

·         Ginger Paste – ½ tsp

·         Garlic Paste – ½ tsp

·         Mustard Seeds – ½ tsp

·         Cinnamon Stick – 1 inch

·         Coriander Seeds – ½ tsp

·         Cumin Seeds – ½ tsp

·         Fenugreek Seeds (Methi) – ¼  tsp

·         Tomato Puree – 4 tbsp (as per taste)

·         White Vinegar -3 tsp

·         Red Chilly (Whole) – 6 (as per taste)

·         Salt as per taste

·         Cooking Oil – 2 tbsp

·         Water – ½ Cup

Preparation Method:

Ø  First, Grind Mustard Seeds, Red Chilly, Cinnamon Stick, Fenugreek Seeds, Cumin Seeds, and Coriander Seeds to make a fine paste.

Ø  Then cut the chicken into small cubes: wash and marinate them with Grinded Paste and Vinegar:  leave it around 30 minutes.

Ø  Take ½ tbsp of Oil and fry the Chopped Onion till dark brown and then grind the fried Onion with Vinegar to make a paste.

Ø  Heat remaining Oil in a Pan; add Sliced Onion & Sauté around 3 mins in medium flame.

Ø  Then add Ginger and Garlic Paste and sauté till raw smell goes off.

Ø  Now add the marinated Chicken, Salt and mix thoroughly and let it cook in medium flame around 5 minutes by covering the lid; then add tomato puree and cook for 5 minutes.

Ø  Finally add water and again cook the mixture until the chicken are tendered and at the same time keep in mind that the gravy should remain thicken.

Ø  Now the “Chicken Vindaloo” is ready.

Chicken Vindaloo is well served with Steamed Rice, Roti, Paratha & Naan.

Pumpkin Coconut Fry

Pumpkin Coconut Fry is one of our improvised dish. Like Coconut, Pumpkins are healthy and versatile vegetable. They can be used on wide varieties of dishes ranging from Salads to Soups and from Curries on Desserts. When coconut is added with Pumpkin, it brings a different flavor that even make the dish more delicious. If you are tired or lazy to cook, this could be an ideal dish as it takes hardly few minutes to prepare… here is the recipe….

Ingredients:

·         Green Pumpkin  – 150 grms

·         Coconut (Grated) – 2 tbsp

·         Onion (Sliced) – 1 (Medium)

·         Green chili (Slit) – 2

·         Cumin Seeds – 1 tsp

·         Turmeric Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil – 1 tbsp

Preparation Method:

Ø  Cut the Pumpkin into small cubes; wash and keep aside.

Ø  Heat Oil in a Pan; add Cumin Seeds and when they crackle, add Green Chili, then Sliced Onion and sauté around 2-3 minutes.

Ø  Now add Pumpkin cubes, Salt, and Turmeric Powder and cook till the Pumpkin are tendered. Finally add Grated coconut and fry for a minute.

Ø  Now the “Pumpkin Coconut Fry” is ready.

Pumpkin Coconut Fry is  better served with Roti, Naan, Parantha & even with Steamed Rice

Rava Laddu

Laddu is a traditional Sweet dish, which served during festivals and religious occasions in India, especially on Ganesh Chaturthi (Lord Ganesha's birthday). Hindus celebrate this festival by offering Laddus because as per their belief they are the most favorite sweet dish of Lord Ganesh. The good thing about laddu’s are that they not only delicious but also easy to prepare. Now a days there are quite a few variations of Ladoos are available and one of them is Rava Laddu… Here is the recipe…

Ingredients:

·         Rava (Semolina) –  1 Cup

·         Sugar –1Cup (According to your taste)

·         Coconut (Grated) – ½  Cup

·         Cardamom Powder – 1 tsp

·         Cashew Nut – 10 no (Broken)

·         Raisin – 1 tbsp

·         Milk (Warm) – ½ Cup

·         Ghee – 2 tbsp

Notes:  

1.    Throughout cooking maintain low flame.

2.    If you want to store the Ladoos more than 10 days, water can be used in place of Milk.

Preparation Method:

Ø  Heat Ghee in a Pan and add broken Cashew Nut, Raisin and roast around 2 minutes till the dry fruits change color a bit.

Ø  Then add Grated Coconut and fry for 2 minutes. Keep in mind that all ingredients should be cooked on right consistency.

Ø   Now add Rava; mix well and again cook around 10 minutes or till it turns light brown. Make sure you keep on mixing the Rava continuously. Ensure, the mixture should not be over cooked.

Ø  Then add Sugar and fry around 3-4 minutes; then add Cardamom Powder which will bring a nice flavor and Switch off the heat.

Ø  Finally add Warm Milk little by little and keep on stirring the mixture.

Ø  Now transfer the mixture to a container and make medium size balls (Ladoos) out of prepared mixture. Keep the balls at least 2 hours before use.

Ø  Now the “Rava Laddu” is ready.

Stir Fry Cashew Chicken (Kai Pad Med Ma-Muang)

Stir Fry Cashew Chicken, is one of the top ten Thai dish that is quite popular among Thais & the Foreigners as well. This is basically a Chinese influenced Thai dish, as it came from China and gradually became part of Thai Cuisine with a little variation. Once prepared it not only looks great but taste quite delicious as well. Here is the recipe to prepare this stir fry dish…

Ingredients:

·         Chicken Breast (boneless) – 250 gms

·         Cashew Nut  – 50 gms

·         Capsicum (Red)–10 gms

·         Capsicum (Yellow)–10 gms

·         Capsicum (Green)–10 gms

·         Garlic Cloves (Chopped) – 4 Nos

·         Dry Red Chili (Long) – 1 (Cut into quarters)

·         All Purpose Flour – 1 tbsp

·         Soya Sauce – 2 tbsp

·         Oyster Sauce – 2 tbsp

·         Fish Sauce – 1 tbsp

·         Chili Paste – ½ tbsp

·         Salt as per taste

·         Palm Sugar – 1 tbsp

·         Cooking Oil – 3 tbsp

Preparation Method:

Ø  Cut the Chicken breast into small cubes and marinate them with 1 tbsp of Soya Sauce, ½ tbsp Palm Sugar and little Salt for 10 mins.

Ø  Deseed and cut Capsicums & Onion into diced shapes.

Ø  Heat 2 tbsp Oil in a Wok; fry the Cashew Nuts till they are golden brown; Remove them and put on an oil soaking paper; then Fry Red Chili and keep aside.

Ø  Mix Chicken Pieces with all purpose Flour and fry them till they turns light brown; take them out and put on an oil soaking paper and keep aside.

Ø  Meanwhile, take a bowl and add Oyster Sauce, Fish Sauce, 1 tbsp Soya Sauce, ½ tbsp Palm Sugar & l tbsp Water and mix well; the Sauce is ready to add.

Ø   Now heat 1 tbsp of Oil in the same wok; add Chopped Garlic & sauté for a minute, then add Onion & Capsicum and stir for couple of minutes.

Ø  Then add Fried Chicken Pieces, Cashew Nuts & Chili; then seasoned them with the prepared Sauce & mix well; finally Stir fry it for another 2-3 minutes.

Ø  Now the “Sir Fry Cashew Chicken” is ready. Serve hot.

Stir Fry Cashew Chicken is well served with Steamed Rice.

Fish Curry

Fish is one of the most popular non vegetarian dish that is being regularly featured in Indian Cuisine over the years. Fish are so versatile that they are being used on wide range of items starting from Salad to Baked and from Fried to Curry based dishes. Especially, the tastes of Indian fish curries are so delicious that it gained the popularity beyond the borders. However, the culture of cooking fish curry varies as per the taste of each region. Today’s recipe is based upon East Indian Cuisine.

Health Benefits:

Fish: Experts around the Globe have found that adding fish on our regular diet could make significant health benefits. Fish is full of Omega 3 fatty acids which help to develop and maintain the cardiovascular system and likely to help prevent the risk of cancer. It not only helps to lower the mental depression and anxiety but also have anti inflammatory properties that helpful in relieving painful conditions like arthritis, and cystitis. Fish is also excellent source of vitamins, proteins & minerals that benefits our general health.

As recommended by American health Association, we should eat fish at least twice in a week, which help to prevent heart disease, lower blood pressure and reduce the risk of heart attacks and strokes.

Ingredients:

·         Fish (as per choice) – 1 Medium

·         Potato (Sliced) – 1(Optional)

·         Onion (Sliced) – 1 (Medium)

·         Tomato Puree – 4-5 tbsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ½ tsp

·         Turmeric Powder – 1 tsp

·         Red Chili Powder – 2 tsp

·         Salt as per taste

·         Cooking Oil – 6 tbsp

·         Water – 1 cup

For Grinding:

·         Onion (Chopped) – 1 (Small)

·         Ginger – 1 inch piece

·         Garlic Cloves – 5 Nos

·         Poppy Seeds (KhusKush) – ½ tsp

·         Cumin Seeds – ½ tsp

Preparation Method:

Ø  Cut Fish into 4-5 pieces and clean them properly.

Ø  Then take a container and marinate the fish pieces with Salt, ½ tsp Turmeric Powder & ½ tsp Red Chili Powder and keep aside for 15 minutes.

Ø  Grind Onion, Ginger, Garlic Cloves, Poppy Seeds & Cumin seeds to make a fine paste.

Ø  Heat 4 tbsp Oil in a Pan and fry the Marinated Fish pieces till they are golden brown; then transfer the fried fishes onto a paper towel which will soak excess oil; keep aside.

Ø  Heat 2 tbsp of Oil in the same Pan; add Sliced Onion and sauté till light brown.

Ø  Then add grinded Paste and sauté in a medium flame till its raw smell goes off.

Ø  Now add Tomato Puree and cook till it separates Oil.

Ø  Then add Sliced Potato, Salt, Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder and cook for 2-3 minutes; add Water and boil around 10 minutes.

Ø  Finally add the Fried Fish Pieces in the curry and again cook for around 5 minutes.

Ø  Now the “Fish Curry” is ready. Serve hot.

Fish Curry is well served with Steamed Rice.