Bread Tikki

A crunchy tikki make using bread, vegetables and Indian spices…It’s very easy, quick and delicious recipe.

Ingredients:

1.      4 to 5 sliced whole wheat bread

2.      1/2 cup shredded carrot

3.      1/2 cup par boiled peas

4.      1/2 cup chopped onion

5.      1/8 cup chopped coriander

6.      2 tablespoon curd

7.      1 teaspoon ginger – chili paste

8.      1/2 teaspoon garam masala

9.      1/2 teaspoon red chili powder

10.  Salt to taste & oil for deep frying

For tempering:

1.      1 tablespoon oil

2.      1/4 teaspoon asafetida

3.      1/2 teaspoon mustard seeds

Method:

1.      Crushed the bread in blander. In large bowl add carrot, onion, ginger- chili paste and mix well.

2.      Crushed the peas and mix with bread mixture.

3.      Now add all another ingredients and mix well.

4.      To temper, heat the one tablespoon oil add mustard seeds and asafetida.

5.      Fry till the seeds stop stuttering.

6.      Sprinkle this in bread mixture and mix well.

7.      Divide the mixture into equal portions and shape them into round flat tikkis.

8.      Heat the oil in deep frying pan  and fry the tikki till they turn golden brown.

9.      Serve hot with tea, coffee or ketchup.

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Sandesh or Sondesh

Ingredients:

1.      1 liter skim milk

2.      1/8 cup lemon juice

3.      1/4 cup powder sugar

4.      1/2 teaspoon cardamom powder

5.      1 teaspoon rose water

6.      Tutti frutti

7.      Silver 

Method:

1.      In a cup mix lemon juice and 1/4 cup of water.

2.      Add milk in a heavy bottom pan, once the milk comes to a rolling boil, add lemon juice and live for minutes.

3.      When the milk curdles, switch off the stove and strain the curdles (paneer) in cheese cloth.

4.      Pour a little cold water over the paneer and hang the cheese cloth on the tap for 10 to 15 minutes to remove all of the liquid.

5.      Then take the paneer in plate and rub with your palm for 4 to 5 minutes to smoothen it.

6.      In non stick pan add paneer and sugar, mix well and cook on slow flame for 2 to 4 minutes.

7.      Add rose water and cardamom, mix well than take it out this mixture in plate.

8.      Now grease your hands and make golf size balls from the mixture.

9.      Flatten slightly from the top and garnish with silver and tutti frutti.

10.  Sandesh is ready! Serve chilled.

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Stuffed Onion Curry

Stuff onion curry is very delicious kathiyawadi (saurashtra) curry (sabji), mostly this curry eaten in village and ruler area. This curry is mostly prepared in rainy season because during that time most of the vegetables are not available that’s why people make this curry in monsoon season. This curry is good going with chapati, paratha and rotla…

Ingredients:

1.      4 to 5 medium size onion

2.      2 tablespoon cumin coriander powder

3.      1 tablespoon red chili powder

4.      1/4 teaspoon garam masala powder

5.      1/2 teaspoon gram flour 

6.      2 tablespoon crushed peanut

7.      1 teaspoon sugar

8.      3 tablespoon oil

9.      1/4  teaspoon asafetida

10.  1/2 teaspoon cumin seeds

11.  1/2 teaspoon mustard seeds 

12.  Salt to taste

Method:

1.      Peel off the onions skin and wash.

2.      Cut them into four halves at the center of each onion (be careful don’t cut the onion into two parts).

3.      If possible scoop out from the center and keep aside.

4.      In one bowl add 1 tablespoon oil and mix with coriander - cumin powder, garam masala, chili powder, salt, sugar, gram flour, and peanuts, mix well.

5.      Fill this stuffing in each on the onions, heat the remaining oil in pan.

6.      Add cumin, mustard seeds after crackle them add asafetida, now add stuff onion and cook for 2 minutes.

7.      Now add little water than cover the pan with dip lid and add little water on the lid than cook them in very low flame about 5 to 7 minutes.

8.      If needed add little water every 2 minutes in pan.

9.      Serve hot with roti, paratha or rotla.     

Note:

Add water on the lid and pour some water in curry, its help to curry never becomes dry or burn.

You can make this curry in pressure cooker also. 

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Vegetarian Thai Fried Rice (khao pad)

Ingredients:

1.      3 tablespoon oil

2.      2 cups cooked jasmine rice or long grained rice

3.      2 to 3 garlic cloves minced

4.      1 cup mixed vegetables cut in cubes ( I used carrot, yum, white onion, pumpkin, baby corn, long beans)

5.      1/4 cup basil leaves chopped

6.      1/4 cup fried cashews 

7.      1 tablespoon light soy sauce

8.      Salt

9.      Cucumber

10.  lemon

Method:

1.      In pan heat the oil and stir fry the vegetables until just cooked (Add the harder ones first and tender ones last).

2.      Now add garlic and stir well.

3.      Add the rice to the pan and heat thoroughly.

4.      Finally, mix in the soy sauce, cashew, basil and salt.

5.      Serve hot with thin slices of cucumber and slices of lemon.

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Vegetarian Som Tam Malakor (Thai papaya salad)

Som tam is a very common dish eaten throughout Thailand. This dish is combines the four main tastes of local thai cuisine: sour, sweet, hot and salty. Som tam means “sour pounded” The traditional method of shredding a green papaya is quite easy. The hard, green papaya is peeled with a sharp knife, and then it is held in one hand while the other cuts and shreds the flesh, before it is sliced away from the papaya. This low calorie, and nutritious salad is very easy so try this…..
Ingredients:

1.      2 cups shredded  raw papaya

2.      2 tomatoes halves

3.      1/2 cup long beans (optional)

4.      1/4 cup toasted skinless peanuts

5.      4 to 5 garlic cloves

6.      4 to 5 spur thai chilies

7.      1 tablespoon palm sugar

8.      1/4 cup lemon juice

9.      1 teaspoon soy sauce

10.  Salt to taste

Method:

1.      Peel the papaya and remove seeds and shred in long.

2.      Take mortal and pestle, add into garlic and chilies than pound till broken up.

3.      Now add palm sugar and pound, than add lemon juice.

4.      Smash with pestle to dissolve the palm sugar.

5.      Add long beans and tomato and crush lightly.

6.      Take one large bowl add mix all ingredients.

7.      Mix well and sprinkle more peanuts for garnish.

8.      Enjoy with sticky rice, jasmine rice or as aside dish.

Note:

·        Use tamarind juice instead of lemon juice.

·        If you want the papaya to be crunchier, peel the papaya and put it into water and leave it in the fridge for 15 minutes.

·       You can settle on ur own balance of ingredients to make it to ur taste.

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Vegetarian Thai Green Curry ( Gaeng Keow Wan)

Ingredients:

1.      1/4 cup green curry paste

2.      1/2 cup coconut milk

3.      1/2 cup water

4.      3 tablespoon vegetable oil

5.      4 kaffir lime or lime leaf

6.      1/2 cup sweet basil leaf

7.      5 to 6 broccoli, florets (optional)

8.      5 to 7 whole green peas

9.      3 thai eggplant

10.  1/4 cup small round green eggplant

11.  1 cup tofu or paneer, cubes

12.  2 to 3 spur green chilies (optional)

13.  1 teaspoon soy sauce

14.  1 tablespoon palm sugar or brown sugar  

Method:

1.      Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.

2.      Mix together coconut milk and water and keep aside.

3.      Heats the oil in pan add green curry paste and sauté for 2 minutes.

4.      Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.

5.      Now add broccoli, both eggplants and peas and simmer for about 4 minutes.

6.      Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).

7.      Now add tofu and cook until eggplants are done but not mushy, stir occasionally.

8.      Sprinkle sweet basil leaves, then turn off the heat.

9.      Garnish with basil and serve with jasmine rice or with rice noodles.    

Note: 

If you like more gravy add more coconut milk. 

My curry is not very spicy but if you like more spicy  add 1 tablespoon curry paste more.

The curry is too spicy for you add more coconut milk and palm sugar.
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Vegetarian Thai Curry Paste ~ Red /Green / Yellow

Thai cuisine is one of the most robust and flavors some of all Asian cuisines. This cuisine is traditionally characterized by its blend of sweet, sour, hot and salty flavors. Curry paste is one of the most important ingredients in Thai Cooking. Curry paste is traditionally made by mortar and pestle same like our Indian chutney. Curry paste is used in various menus in Thai cuisine , but mostly in Curry and stir fry dishes. There are several styles of curry pastes. The different is from the row ingredients used in each curry paste and the purpose of cooking. Here I give red, yellow and green curry paste recipes which I use in my Vegetarian Thai cooking. 

For Red Curry Paste:

1.      6 to 7 dried red spur chilies

2.      2 to 3 dried red hot chilies seeded

3.      4 to 5 shallots or half big red onion

4.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

5.      3 to 4 coriander roots

6.      1 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      1/2 teaspoon kaffir lime ride

9.      7 to 8 peppercorn

10.  1 tablespoon roasted cumin - coriander powder

11.  Salt to taste     

Method:

1.      Soak both chilies in water for 2 hours. Drain the water.

2.      Grind chilies and all the ingredients until finely blended using a mortar or blender.

3.      Keep it in an airtight glass jar.

4.      This will store in freezer for months.

For Green Curry Paste:

1.      1 cup green hot chili clipped  or 9 whole chilies 

2.      4 to 5 shallots or half big red onion

3.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

4.      4 to 5 coriander roots with stalks

5.      1/2 cup coriander chopped 

6.      1/2 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      7 to 8 fresh green peppercorn or dry

9.      1 tablespoon roasted cumin - coriander powder

10.  2 to 3 lime leaves

11.  Salt to taste     

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Pulse control until the mixture has a smooth, fine paste consistency.

3.      Store in refrigerator up to month.

For Yellow Curry Paste:

1.      4 to 5 yellow hot chilies or red dried chilies seeded and soaked until tender

2.      4 shallots

3.      2 to 3 coriander roots

4.      1 tablespoon roasted cumin coriander powder

5.      1 tablespoon fresh turmeric chopped or 1/2 teaspoon turmeric powder

6.      7 to 8 white peppercorn

7.      1/2 teaspoon lemongrass chopped

8.      1/2 teaspoon galangal chopped

9.      10 cloves garlic

10.  1/2  teaspoon kaffir lime ride

11.  Salt to taste

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Store in refrigerator up to month.

Note:

·        Many recipes suggest using ginger as galangal substitute but I’m not agree because galangal aromas and taste is very strong and both are different things same like soth and ginger…..

·        Where as you can substituted lime leaves to kaffir lime.

·        Peel the outer rind of a kaffir lime don’t peel white layer as that make the paste bitter.

·        Lemongrass and galangal aromas is very strong.  Be careful not use too much lemongrass and galangal, as it can overpower the taste of a dish.   

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