Thai food recipes

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Masaman Curry Paste (Nam phrik kaeng massaman)

This curry paste can be used to make any type of Masaman curry dish.  

Ingredients 

• 3 large dried red chilies, seeded and soaked
• 5 roasted shallots
• 2 bulbs roasted garlic
• 1 tsp roasted sliced galangal
• 1 tbsp roasted sliced lemon grass
• 1 tbsp ground roasted coriander seeds
• 1 tsp ground roasted cumin
• 2 ground roasted cloves
• 1 tsp white pepper
• 1 tsp rock salt

Preparation

1. Pound dried chilies and salt thoroughly.
2. Add galangal and lemon grass, and pound well.
3. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves, Pound well after each addition to obtain a fine paste.

Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)

You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

Ingredient

• 15 large fresh green hot chilies
• 3 shallots, sliced
• 9 cloves garlic
• 1 tsp finely sliced fresh galangal
• 1 tbsp sliced fresh lemon grass
• 9 tsp finely sliced kaffir lime rind
• 1 tsp chopped coriander root
• 5 white peppercorns
• 1 tbsp roasted coriander seeds
• 1 tsp roasted cumin seeds
• 1 tsp rock salt

Preparation

1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
2. Pound hot chilies and salt together well. Add the remaining ingredients, pound until mixed well.
3. Add the cumin mixture, continue pounding until smooth and fine.

Yellow Curry Paste (Nam Prik Kaeng Kari)

The recipe here combines fresh herbs like galangal and lemon grass with dried spices including coriander, cumin, and dried chilies. For best taste, pulverize in a mortar and pestle.

Ingredients

3 dried chilies, seeds removed, soaked in water

5 broiled shallots

10 broiled garlic cloves

1 tsp sliced galangal, fresh or dried galangal soaked to soften

1 tbsp lemon grass, fresh

1 tsp broiled ginger

1 tbsp roasted coriander seeds 

1 tsp roasted cumin seeds 

2 tsp curry powder

1 tsp rock salt

Preparation

1. Pound or blend all ingredients until ground smooth.

Thai red Curry paste

Ingredients:

• 5 dried whole red chilies, seeded and soaked
• 5 shallots, sliced
• 10 cloves garlic
• 1 tsp galangal, finely sliced
• 1 tbsp lemon grass, sliced
• 1 tbsp kaffir lime rind, finely sliced
• 2 tsp chopped fresh coriander root
• 5 black whole peppercorns
• 1 tbsp ground roasted coriander seed
• 1 tsp roasted cumin
• 1 tsp rock salt

Steps

1. Pound together coriander seeds, cumin, and peppercorns to obtain a fine paste in a mortar and pestle. Spoon into a bowl and put aside.
2. Pound dried chilies and salt together, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic, shallots and pound well. Add the cumin mixture,Pound until everything is well-combined.

3. Freeze any leftover paste up to 2 months.

Masala Dudh

कोजागिरी पौर्णिमा :  (Kojagiri Poornima ) 22.10.10

In India the Sharad Purnima or Kojaagari Purnima or Kumar Purnima is a harvest Festival celebrated on the full moon day of the Hindu lunar month of Ashvin (September-October).
The rainy season is over and the brightness of the full moon brings special joy.
At night, goddess Laxmi is worshiped and night vigil is observed. According to a folk-tale, once a king fell on evil days, and was in great financial straits, but then his queen observed this fast and night vigil. Currently, this full moon comes during Sharad ritu (season ) of the year and hence it is called Sharad Pornima or Sharad Poonam.
In Maharashtra we observe Kojagiri as Kojagiri Laxmi Puja. Devotees believe that Goddess Lakshmi keeps moving from place to place asking ‘Kojagarti’ (who is awake?). The Goddess blesses those whom she finds awake.  Kojagiri Lakshmi Puja is a big event at Kolhapur Mahalaxmi temple. We celebrate our Kojagiri with playing "Antakshari" .Main attraction of Kojagiri is "Masala Dudh".It is served to everybody after 12 midnight. And most good thing is that, eldest child of the family is honored on this day. So mother do aarti of elder son/ daughter on this day.


Following is the recipe for 'Masala Dudh':

Ingredients:

• 4 cups full cream milk
• 8 tsp sugar
• 5 almond finely sliced
• 5 Cashews finely chopped
• 5-6 Saffron threads
• 4 cardamom pods crushed to coarse powder
• little nutmeg grated

Procedure:

1. In a thick bottom pan heat milk till its half the quantity, and keep stirring.
2. Just before turning off the gas add sugar, almonds cashews, cardamom, nutmeg. boil for another 5 mins.
3. Cool the drink, serve cold. ENjoy :) 

Happy Dasera

Naiwadyache Taat 

सोने घ्या सोन्यासारखे  रहा 

Suran vegetable

Ingredients:

• 2 cup Suran (Yam) chop medium sized cube
• 2 green chili slit
• 1 tsp cumin
• 1/2 cup fresh grated coconut 
• 1 tsp oil
• salt to taste

Procedure:

1. Heat oil in a pan and add cumin then add chilies and fry for a min.
2. Now add yam and salt, fry well and close with a lid and let it cook for 5-6 min. 
3. Keep a eye on it so that it won't burn. Don't stir too much but you can give a toss so that the yam  pieces won't get scrambled.
4. Just before turning the heat off add coconut and toss again.

Note: You can use onions in oil if you are not fasting. Tastes better when cooked in coconut oil.

Photo from internet -http://www.google.com.au/imgres?imgurl=http://www.sailusfood.com/wp-content/uploads/2008/09/kanda_yam.jpg&imgrefurl=http://www.sailusfood.com/2008/09/16/kanda-vadalu-yam-vada-suran-kebabs/&usg=__EWPS52d8_OhlI7qdCngT3VHSb2k=&h=450&w=352&sz=148&hl=en&start=0&sig2=tgOlkC6qGp_F4hJr9RVCxA&zoom=1&tbnid=pGW0V4UkQnrWbM:&tbnh=174&tbnw=131&ei=Bi-1TIKOL4KmvgOTm-2ACg&prev=/images%3Fq%3Dsuran%2Bvegetable%26um%3D1%26hl%3Den%26sa%3DX%26biw%3D1111%26bih%3D650%26tbs%3Disch:1&um=1&itbs=1&iact=rc&dur=237&oei=Bi-1TIKOL4KmvgOTm-2ACg&esq=1&page=1&ndsp=13&ved=1t:429,r:0,s:0&tx=51&ty=64

Raw banana Vegetable

Ingredients:

• 3 raw bananas , remove skin and chop medium sized cube
• 2 green chili slit
• 1 tsp cumin
• 1/2 cup fresh grated coconut 
• 1 tsp oil
• salt to taste

Procedure:

1. Heat oil in a pan and add cumin then add chilies and fry for a min.
2. Now add bananas and salt, fry well and close with a lid and let it cook for 5-6 min. 
3. Keep a eye on it so that it won't burn. Don't stir too much but you can give a toss so that the banana pieces won't get scrambled.
4. Just before turning the heat off add coconut and toss again.

Note: You can use onions in oil if you are not fasting. Tastes better when cooked in coconut oil.

Enjoy

Coconut Potato Curry

NAWRATRI DAY 6

Ingredients:

• 2 medium sized potatoes chopped 
• 3 tbsp fresh grated coconut
• 1 tsp chili powder
• 1 green chili
• 1 tsp cumin
• 1 tbsp oil
• 1 tsp tamarind juice or 2-3 pieces kokum
• salt to taste

Procedure:

1. Coconut, green chili, chili powder -> grind to a fine paste.
2. Add oil in a pot when heated add cumin, then the grounded paste, fry far a min and add chopped potatoes.
3. Add salt and fry for couple of mins and add water and kokum / tamarind juice.
4. Let it cook with lid closed till potatoes are done.
5. Serve with Rajgira Dosa. Enjoy

Rajgira Dosa

NAWRATRI DAY 6

I prepared this for first time and came out really very well. As usually we know the recipe for Thalipith of this flour for fasting which become hard but this is different to those as this is soft crispy and more delicious than I thought. You can skip the curry when you are adding chili in the dosa then you can have it with yogurt or lemon pickle. If not adding chili to it enjoy with the Coconut potato curry

Ingredients:

• 1 cup Rajgira flour
• 1/2 cup Shingada Flour
• 1/4 cup kuttu flour
• 2 green chili finely chopped
• 1 tsp cumin
• 1 tbsp yogurt
• 1/2 tsp baking powder
• 1/2 tsp black salt
• oil for frying
• salt to taste
• water for semi liquid consistency batter 

Procedure:

1. Add all the ingredients together and mix well and let it rest for 10 to 15 mins. 
2. Make semi liquid consistency, as of Dosa.
3. Heat the pan on medium flame and make dosa or like a pancake.
4. Fry well on both sides. Enjoy

Waricha bhat

NAWRATRI DAY 5

Ingredients:

• 1 Cup Wari Tandool (Sawank Rice)
• 2 Cups water
• 1 tsp Cumin seeds
• 1 medium sized Potato (medium size chopped)
• 1 tbsp peanuts ( roasted -> coarsely grind)
• 2 green chili slit
• salt to taste
• 1 tsp oil

Procedure:

1. Add oil to pan when heated add chili and cumin, fry for 1/2 min.
2. Now add peanuts and potatoes, fry for 1-2 min.
3. Add rice, fry again for a min.
4. Now add boiling water and salt.
5. Let it cook for 5-6 min on medium flame with lid on.
6. Serve with Buttermilk

Enjoy

Buttermilk : In a mixing jar take 3 tbsp of yogurt add salt to taste and 1 cup water and blend it . Can also add cumin powder or Curry leaves or mint.

This recipe goes to Bookmark Recipes every Tuesday

Nawratri Fasting food

Listed below is the Fasting food for nawratri ( links to the recipe )
In this post I will be posting all the "Spicy recipes for fasting"  which are easy to make.No sweet recipes and no deep fried food. :) Enjoy

1. Khichdi
2. Aloo Chatpata
3. Spicy Sweet Potato
4. Sweet Potato Tikki
5. Potato Coconut Pattice
6. Waricha bhat
7. Rajgira Dosa    &   Coconut Potato Curry 
8. Raw Banana Vegetable
9. Suran vegetable

Navratri is a very important and popular festival of India. It comes twice on a year, once around March-April and the second time, around September-October. The nine days and nights of Navratri are entirely devoted to Mother Goddess. Throughout this period, fasts, strictly vegetarian diets, japa (chanting mantras in honor of the Goddess Shakti), religious hymns, prayer, meditation and recitation of sacred texts related to Devi Maa (Mother Goddess) form the order of the day. Apart from this, there are a number of other customs and rituals as well, which are associated with the festival. Let us know more about them.

Customs & Rituals of Navratri

• The main ritual of Navratri, celebrated on September-October, consists of placing images of Goddess Durga, in homes and temples. The devotees offer fruits and flowers to the Goddess. They also sing bhajans in her honor.
• The first three days of Navratri are devoted exclusively to the worship of Goddess Durga, when her energy and power are worshipped. Each day is dedicated to a different appearance of Durga, namely Kumari, Parvati and Kali.
• There is also a custom of planting barley seeds in a small bed of mud on the first day of puja. The shoots, when grown, are given to the attendees, as a blessing from Goddess, after the puja ceremony.
• These fourth, fifth and sixth days of Navratri are dedicated to Goddess Lakshmi, the Goddess of Wealth & Prosperity. Goddess Saraswati is also prayed to, on the fifth day, which is known as Lalita Panchami.
• The seventh day is dedicated to Goddess Saraswati, while the Goddess of Art and Knowledge is worshipped on the eight day and a yagna is also performed.
• The ninth day is the final day of Navratri celebrations, which is also known as 'Mahanavami'. On this day, Kanya puja is performed, where nine young, who have not yet reached the stage of puberty, are worshipped. Each of these nine girls symbolizes one of the nine forms of Goddess Durga. The feet of the girls are washed, to welcome the goddess and show respect to her. Thereafter, the girls are offered food and a set of new clothes, as a gift from the devotees.
• The nine-day Navratra celebrations, which fall in September-October, come to an end with the immersion of the idols of Goddess Durga in water.
• Dandiya and Garba are the featured dances performed on the evenings of Navratri, mainly in Gujarat. Garba is performed before the 'aarti', as devotional performance in the honor of the Goddess, while Dandiya is performed after it, as a part of the celebrations.
• In case of September-October Navratri celebrations, the tenth day is celebrated as Dussehra. On this day, devotees perform 'Saraswati Puja', for blessings of knowledge and mental peace. On the day, the burning of the dummy of demon king Ravana also takes place.

Above content from ( http://festivals.iloveindia.com/navratri/navratri-customs.html )

Potato Coconut Pattice

NAVRATRI DAY 4

Ingredients:

• 4 Potatoes, Boiled and grated
• 2 tbsp Rajgira flou
• 1 tsp Kottu flour (buckwheat flour)
• 1 cup fresh coconut grated
• 3 green chilies, finely chopped
• salt to taste 
• oil to shallow fry pattice

Procedure:

1. Mix together potatoes, rajgira flour, kottu flour, salt. Knead for a soft dough.
2. For stuffing mix coconut, salt and chilies together.
3. Now make small ball of dough and pat it a little on hand itself to fill the stuffing, now close it to make a flat pattice.
4. Roll the pattice in Rajgira flour and shallow fry in a pan till crispy on both sides.
5. Can have with tea or accomplished with yogurt / coconut chutney / peanut chutney....

Haldiche Lonche

This post goes to

"Complete My Thali(CMT)-Pickle"

http://subhiksa.blogspot.com/search?updated-min=2010-07-01T00:00:00%2B10:00&updated-max=2010-08-01T00:00:00%2B10:00&max-results=4

Sweet potato tikki

NAVRATRI DAY 3

Ingredients:

• 2 Sweet potatoes grated
• 1 Potato boiled
• 2 tbsp Kuttu flour (buckwheat flour)
• 2 tbsp Rajgira flour 
• salt to taste 
• Oil for shallow frying
• 1 tsp chili powder 
• For Serving : Yogurt, Black salt, chili powder

Procedure:

1. Mix together all the ingredients.
2. Make the tikkis, roll them in rajgira flour and fry on pan till crispy on both sides.
3. Serve with Yogurt and sprinkle some black salt and chili powder on it.
4. Enjoy

Spicy Sweet potato

NAVRATRI DAY 2

Ingredients:

• 2 medium sized Sweet potatoes grated.
• 2 green chili slit
• 1 tsp cumin
• 1 tsp oil
• Salt to taste
• Roasted Cashews for serving

Procedure:

1. In a pan add oil on medium flame when heated add cumin, chili and fry for a min.
2. Now add grated sweet potato and salt and mix well.
3. Now let it cook on medium flame for 3-4 min than reduce flame to low. let it cook for about 4-5 min.
4. Cover with a lid while cooking, Serve with roasted Cashews.
5. Very healthy, simple, tasty and nice filling during fasting :) 

Aloo chatpata

NAVRATRI DAY 1

Ingredients:

• 4 Boiled potatoes (Potatoes should be hard not too soft after cooking)
• 1 tsp cumin seeds
• Chili powder to taste
• Salt to taste
• 1 tbsp oil
• 1 tsp black salt (Kala Namak)

Procedure:

1. Add oil in a pan on medium heat then add cumin seeds fry for a min.
2. Now add potatoes along with salt and chili powder.
3. Fry on a pan until slightly brown.
4. Serving: Sprinkle some black salt and can accompanied  with yogurt mixed with chili powder and black salt.

Vegetarian Sushi

If you like Sushi then make it home, its really easy to make and taste great.

You can also watch a video on how to make Vegetarian-sushi here.

Ingredients:

• 1 cup of sushi rice
• 1 1/4 cup of water
• 1 pinch of salt
• 1/4 cup of rice vinegar
• 1 tsp of sugar 
• 2 Ripe avocados
• 4-5 sheets of nori (dried seaweed)
• To serve with - 
• soy sauce 
• pickled Sushi ginger
• wasabi paste

Procedure:

1. Wash rice in strainer until water runs clear.
2. Cook in a pot, bring water to boil, then cover and let simmer for approximately 20 minutes or until the rice has absorbed the water and sticks together. (else cook in rice cooker)
3. Allow rice to cool for around 15-20 minutes and add rice vinegar, salt and sugar.
4. Gently fold rice until mixed well.
5. Allow the rice to cool to room temperature. (max you can cool it for an hour, easier to handle)
6. Once the rice is ready to go, you can place your Nori on a bamboo mat or aluminum foil.
7. Make sure the rough side of the Nori is facing up.
8. Before handling the rice, pour a little water and rice vinegar into a small bowl or measuring cup.
9.  Dip your fingers in this mixture and it will keep the rice from from sticking to your fingers.
10. Roll the Vegetarian Sushi
11. Place your thumbs underneath the sushi mat and fold the seaweed over.
12. Use your fingers to tuck the edge of the seaweed firmly under the ingredients.
13. Now, continue rolling until all of the seaweed is wound around the sushi.
14. Cut the Sushi Rolls
15. To cut the sushi rolls, you will need a sharp knife.
16. Wet the blade of the knife so that it does not stick to the rice in the roll.
17. Cut the sushi roll into pieces about three quarters to one inch wide.
18. Between cuts, turn the roll one quarter turn so that it will remain round and will not get squished as you are cutting. 
19. Serve the sushi with soy sauce and enjoy.

Raw Papaya Salad