THAI GREEN CURRY PASTE

When we were growing up the only option to eat out for vegetarians was either Punjabi or South Indian. Even that had a typically common menu. Over the past few years a lot of other cuisines earlier unheard of have become popular. Now you have a Pizza Hut round almost every corner and swish new restaurants serving Sushi & Thai food.
Thai food has gained a lot of popularity in India. The reason i guess is because it tastes very familiar. few ingredients like the chillies and coconut are widely used in various Indian foods specially south Indian. despite that similarity it tastes very different from say a Goan coconut curry due to use of herbs like kafir lime leaves. The fish sauces and shrimp paste also adds a flavour. I really enjoyed Thai food in restaurants till a chef friend told me that shrimp paste is a very essential ingredient in it. Being a vegetarian that was a turn off and i decided to make Thai food on my own.
This recipe is from a cooking book bought off street in Bangkok. It tastes really good and is very easy to make.

you will need
6-7 fresh green chillies
1 cup chopped french shallots ( u can use white of spring onions)
about 2" long fresh galangal chopped
8-10 garlic cloves, chopped
about a cup fresh coriander , leaves and stem
few kafir lime leaves ( can use dried ones available in super markets)
3 stems lemon grass , white only
Grated lemon rind ( grate a lemon using simple grater. taking care only the rind is grated)
spices
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp salt
2 tbsp oil

Paste
lightly roast coriander and cumin seeds in a pan and grind them along with all other ingredients adding a little water in a processor. Process till it becomes a fine chutney/ paste.
This paste can also be stored in freezer and used whenever needed.

To make the curry.

• Heat oil in a wok and add chopped onions. Saute.


• Add curry paste( 2-3 tbsp) and cook over medium heat.


• Add 2 cups coconut milk ( ready available or fresh milk out of grated coconut)


• Reduce heat and simmer


• Add some sliced galangal and kafir lime leaves.


• Add 1 teaspoon sugar, 2 tsp lime juice.

You can add any vegetable/ mushrooms or meat ( steamed or boiled a bit ) to this curry. and cook.

STOCK FOR THAI OR CHINESE SOUPS

Vir Sanghvi writes in his weekly column Rude Food that he grades a restaurant with the quality of it's soup. To an extend this is true. Whenever trying a new restaurant I order a basic soup like cream of tomato or cream of mushroom ( since i am vegetarian and most Indian restaurants in India have these 2 soups at least). If the soup is good and made from fresh stock the food invariably turns out good. and if bad you know what to expect in your plate :)

Chinese/ Thai soup stock
This really amazing soup stock for Chinese or Thai soups is very versatile. It is flavourful and the slower it is cooked better it tastes.

In a pan take about 5-6 cups water and get it to boiling
In this boiling pot you add

• small pc of fresh ginger (1") chopped roughly


• chopped galangal ( Thai aromatic ginger)


• white only of 2 lemon grass stalk, smashed


• 2-3 cloves of garlic , smashed


• 1 cup shredded chinese cabbage


• 4-5 stalks of spring onions ( white only)


• a little sea salt or regular salt

Let the stock simmer for 1-2 hours and develop flavour. you can ad more water if needed.

Strain ( DO not blend) and use it as vegetable stock for Chinese or Thai soups.

The Bean Salad ( Chana Chaat)

To continue with our salad recipes.....
Since salads are the most versatile foods.. you can add almost anything and toss the way you like. One can experiment with dressings and a dressing for one can be used with the other.
This particular salad is quite a hit with indian taste buds. Since it is almost a chaat. Can be served as a salad or chaat in parties as well..
the choice of beans is also up to you. I prefer chick peas (chola) and kidney bean ( rajama)

ingredients
about 2 cups of soaked, rinsed and boiled chick peas.
1/2 cup chopped spring onions.
1/2 cup chopped tomatoes
1/2 cup chopped capsicum
1/2 cup chopped boiled potatoes
some coriander for garnish

mix and keep aside or best refrigerate.
just before serving make the dressing.

for dressing you need
1/2 hung curd or very thick curd
2 teaspoons chaat masala
1/4 tsp black salt
1/4 tsp roasted cumin powder (bhuna jeera)
salt to taste
1 tsp lemon juice
mix the dressing well and pour over the salad .

Cold Pasta Salad

Reading some recipes in books or on web makes them sound like chemistry experiments. not just exact measures are given in ounces vegetables are measured by inches.. haha.. yes i know for those who have never entered in kitchens till a really really bad need arose , it is important to have such instructions..
the fun part is only when u know basics and are ready to experiment with the recipe.. most my notes are nothing but a certain mention of ingredients and the method.. and since every person has a different taste preference best way is to twist it to your personal liking..
in the next few blogs i will give only such ideas which anyone can exploit..:)

salad ideas
THE ITALIAN SALAD.( COLD PASTA SALAD)
I really am not sure if this is indeed an authentic recipe.. i have over the years added substituted and changed the ingredients and the name is given by me..
you need

fresh ice-berg lettuce shredded or chopped..( any other if you have)
chopped spring onions( about a handful)
1-2 boiled potatoes finely chopped
1-2 finely chopped tomatoes
mixed bell peppers ( red, green yellow) chopped about a cup full
finely chopped coriander leaves
a cupful of pomegranate
1 large cup full pasta( boiled , drained and cooled)

mix all the salad ingredients and refrigerate for 1/2 an hour
meanwhile we make this really simple dressing

• 1 tbsp extra virgin olive oil


• 1 tbsp vinegar white


• 2 garlic pods crushed or grated


• salt to taste


• freshly ground black pepper

Pour over the salad and toss really well. the pomegranate adds crunch and so does lettuce

Eggless Chocolate cake

A lot of people I know don't eat eggs and getting an egg less cake right is not easy.. i have heard various stories of microwave cakes with condensed milk etc but after a lot of experiments so far this is the best recipe that i could get my hands on.. the cake is really easy and also has lesser calories since it uses oil and not butter.. though if you ask me i prefer butter cakes since i love the aroma and taste . but this is the best choice for an egg less chocolate cake.
in all these cakes you can use assorted chopped nuts to add taste to them.
The best part of this recipe is that it can be made as a cake as well as muffins..

this makes an 8" cake or 8-10 muffins.

you need
11/2 cup flour
1 cup sugar ( brown if you have)
3 tbsp cocoa powder
5 tbsp oil ( roughly 1/3 cup ) ( any i use saffola)
1tsp vanilla
1 tsp soda bi carbonate or baking soda
1/2 tsp salt
1 tbsp synthetic white vinegar
1 cup water

how to proceed

1. in a large bowl mix flour, sugar, cocoa powder, soda and salt.


2. mix them really well so that no lumps are left and mixture is even.


3. make a well in center and pour oil, white vinegar, vanilla essence and water


4. whisk well using hand or electric blender.


5. pour in a dusted cake tin and bake at 180 degrees Celsius for about 30-35 min.

APARNA'S CHOCOLATE CAKE

Over the years most people i have met are foodies in some way or the other. One of the greatest influence on me is my close friend Aparna. A great cook herself, she is the kind who remembers recipes at her tips and probably doesn't even keep a notebook.. a lot of my recipes' are borrowed from her.
this particular chocolate cake is so hit that it has to be made for family dinners.. it is an extremely versatile cake since u can use icing on it , eat it with vanilla ice cream or simple serve it plain..

all you need is
11/4 cup sugar ( brown or plain)
11/4 cup Maida
1 cup butter ( amul would do)
1/2 cocoa powder
2 eggs
1 tsp vanilla
1tsp baking powder
1/2 cup milk
1/2 cup warm water
u can add roughly 30 ml rum.. instead of plain water the mixed liquid should be 1/2 cup. but that is entirely up to you
assorted nuts ( walnut, raisins) 1/2 cup approx

how to make

1. whisk sugar and butter till fluffy. add eggs one by one. whisk well.


2. in a separate bowl mix flour, cocoa powder and baking powder.


3. mix the wet and the dry . add water and milk. while doing this adjust it in a way that it doesn't get very liquid.


4. the final batter should have dropping consistency like honey.


5. add vanilla essence and nuts


6. bake at 180 c for about 40 min. or till a needle comes out clean

serve with whipped cream/ vanilla ice cream/ chocolate sauce whatever that u like.

fruit layered truffle

since i am on a strawberry overload let me share this awesome fruit truffle ( my mix and match).it is easy to make and can be made in advance for any party. it looks quite presentable and is yummy. best part is you can top it up with anything, whipped cream, thick custard, or ice cream.

for single serving add substract for number of people

any good fruit cake.
chopped fruits mixed of your choice( mango, strawberry, apple, banana)
sugar
thick whipped cream/ vanilla custard or ice cream



take any dessert glass...
crumble and put fruit cake at the bottom.
pour a little mixed fruit juice over it just to wet the cake.

meanwhile sprinkle sugar over the mixed fruits. as per taste since most fruits are sweet anyway.
add chopped fruits over it

option 1
top with whipped cream. thick semi sweet cream that has been whisked well.

option 2
take 1 cup heavy whipping cream add 2 table spoon sugar and 1 cup mascapone cheese ( Italian soft cheese)
whisk the mixture well till it forms peeks and add on top of fruit.

option 3

pour thick custard over fruits ( ur regular instant custard made at home with milk and sugar..)
use a lot of chopped strawberries over that
top it with vanilla ice cream in end..