Monday, 26 January 2015

Thai Coconut Pudding/ Custard

Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard

"Republic Day Wishes to all of you!"
When we were doing the international marathon “Around the World” I was fascinated by the delicious spreads there in Thailand!!

I wanted to try these delicious dishes that I had bookmarked! I made just one of ramekin of this yummy dessert and wished I made more. If not today later again….

I wish I had not scaled down the recipe and made only one ramekin.


Thai Coconut Pudding/ Custard

Recipe Source: Here
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard
Ingredients:

  • 2 eggs
  • ½ tblspn all-purpose flour
  • ½ tsp vanilla essence 
  • ¼ cup fresh grated coconut (optional)
  • 5 tblspn brown sugar
  • ½ cup coconut milk
  • Icing sugar, for garnish
  • Fresh fruit, cut into chunks or slices to serve
  • Butter, for greasing dish
Method:

  • Grease one baking dish or 3 individual ramekins with butter.
  • Preheat oven to 260°C.
  • Beat eggs and sugar well till it thickens.
  • Add essence and coconut milk. Beat again.
  • Mix in grated coconut. Mix well.
  • Pour into baking dish. Place dish in a baking tray filled halfway with hot water.
  • Bake for 35 minutes or till the top is brown and a tester comes out clean.
  • Chill and serve in a plate or in the ramekins.
  • Dust with icing sugar and serve with any fruit.
Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Sunday, 25 January 2015

Asian Slaw with Spicy Thai Vinaigrette

Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette

Yesterday I told you I had a difficult choice to make for 1 cuisine and make 3 dishes.  And I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo!!
Yesterday I  listed out one yummy Thai Noodles with Spicy Peanut Sauce this I served with this delicious salad.

The girls made the salad and the vinaigrette was very sour so I used sugar  but still we could not finish all the vinaigrette and since we were supposed to go out of station I discarded the balance with a very heavy heart.

Asian Slaw with Spicy Thai Vinaigrette

Recipe Source: Here

Total Time: 30 minutes
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette
  • 3 cups cabbage, shredded 
  • 2 cups carrots, shredded
  • ½ cup green onion, sliced
  • 1 red bell pepper, sliced
  •  Salt
  • 1 tsp kali mirch /pepper
Spicy Thai Vinaigrette
  • 1/3 cup rice wine vinegar
  • 2 tsp fresh lime juice (to taste)
  • 3 tblspn chilli -garlic sauce
  • 1 ½   tsp honey
  • 1 tsp ginger minced 
  • 1 tsp garlic minced 
  • 1 tblspn basil, chopped
  • 1 tblspn mint leaves, chopped
  • 1 tblspn dhania/ coriander leaves, chopped
  • 1/4 tsp kali mirch/ pepper corns powdered  
  • 1 1/2 tsps til/ sesame seeds, toasted
  • 1/2 tsp ground dhania/ coriander powder
  • Salt
  • 1 tblspn sesame oil (I did not use)
  • 1/2 cup peanut oil (I used rice bran oil)

Method:
  • Whisk the ingredients for the vinaigrette except oils in a large bowl.
  • Slowly drizzle the oil while whisking.
  • Adjust seasoning with more salt and lime juice if needed (I needed sugar).
  • Now toss the vegetables in a large bowl, season with salt and pepper.
  • Pour in the Thai vinaigrette to taste and toss to mix.
  • Serve chilled.
Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 24 January 2015

Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

This week my chosen theme for Blogging marathon is 1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to choose 1 cuisine and make 3 dishes . Even with this the choice was difficult and I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo…J

Finally I landed on Thai Cuisine …

Food in Thailand has harmony is the guiding principle behind each dish.

 Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

Thai cooking originally reflected the characteristics of a waterborne lifestyle where Aquatic animals, plants and herbs were major ingredients, meat was avoided. Subsequent influences introduced the use of sizeable chunks of meats in Thai cooking.

As most Thais are Buddhist, hence Thais shunned the use of large animals in big chunks. They were laced with herbs and spices and shredded.

In the traditional Thai cooking stewing and baking, or grilling were used but with Chinese influences frying, stir frying and deep-frying were imbibed in the cooking.

Not only the Chinese but Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did you know that chillies were introduced during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America?

Thais are adapt at integrating foreign cooking methods and substituting ingredients. Like the ghee used in Indian cooking is replaced by coconut oil and coconut milk substituted for other dairy products. Spices are toned down and enhanced by fresh herbs such as lemon grass and galangal. In Thai curries fresh herbs are used. Thai curries burn intensely, but briefly.

Like in Indian cuisine in Thai cuisine a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.


There must be a harmony of tastes and textures within individual dishes and the entire meal.
Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce

Adapted from here 
Total Time: 20 minutes
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
Noodles:

  • Rice noodles, 1 packet
  • Thai Noodles with Spicy Peanut Sauce
    Thai Noodles with Spicy Peanut Sauce
  • 3 tblspn oil
Spicy Peanut Sauce:

  • ½ cup spring onion, chopped the greens and onions separated
  • 1 cup carrot, finely shredded 
  •  2 cups   mixed fresh vegetables like cauliflower, carrots, mushrooms, beans, red, yellow and green capsicum
  •  3 tblspn garlic, minced 
  • ½ tblspn ginger, minced
  • ¼ cup honey
  • ¼   cup peanut butter
  • ¼ cup soy sauce
  • 3 tblspn rice vinegar
  •  ½ tblspn chilli-garlic sauce
  • dhania /coriander leaves for garnish
Method:

  • Cook the rice noodles according to package instructions. In my case they were soaking the noodles in hot water for 45 minutes.
  • Set aside.
  • Heat the oil in thick kadhai/wok over high heat.
  • Add onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables soften.
  • Add honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer for 2 minutes.
  • Drain the noodles and toss them in the kadhai/wok. Mix well.
  • Serve warm garnished with spring onion greens and dhania/ coriander leaves.
Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, 19 January 2015

Soya Bean and Kabuli Chana Burgers

Soya Bean and Kabuli Chana Burgers
Soya Bean and Kabuli Chana Burgers

I have said in the past that cutlets any form are most welcome in my house. I have some different cutlets and I have to still rack my brains for some more kinds.

This time on my protein trip I choose to make cutlets with Kabuli chole and soya beans.

The only problem is soya beans cooking it took ages. Check here for cooking soya bean.

By the time I had my cutlets and burgers ready the light was all gone.

I found that the red tomatoes that I had been hoarding had found their way in someone’s tummy, so had to make do with the half ripe tomatoes.

The girls were hungry and I had to leave for my training sessions that were to be held for the next two days at Pune. So I just clicked and hope that I make this burger again just for pictures.

Soya Bean and Kabuli Chana Burgers 

Ingredients:
For the cutlets:
  • 1 potatoes, boiled, peeled and grated
  • ½ cup Kabuli Chana/white chick peas, boiled
  • ¼ cup soya beans, boiled, hulled
  • ½ cup rava (optional)
  • 1 medium onions, chopped fine
  • 3 tblspn capsicum, finely chopped
  • ½ cup spring onion, finely chopped
  • ½ cup dhania/ coriander, chopped
  • 2 green chillies (adjust as per taste)
  • 1 tsp garam masala
  • 2 tsp red chilli powder         
  • ½ tsp turmeric powder
  • Salt
  • Oil for frying (I shallow fried)

For the Burger:
  • 6 Burger Buns
  • Few cabbage leaves
  • ½ cup onion rings
  • 3 tomatoes, sliced
  • 6 slices of cheese
  • Mustard sauce (adjust as per taste)
  • Tomato sauce as needed

Method:
  • Grind the Kabuli Chana, soya bean, green chilli and some salt to a fine paste.
  • Mix all the ingredients for the burger except oil to soft dough.
  • Make small patties of the needed size. I got 8 of them.
  • Shallow fry on a non stick pan till nice and brown on both sided.
  • Set aside to cool.
  • For the burger:
  • Spread the tomato sauce and mustard sauce as per taste on the burger buns that have been slit in 2.
  • Arrange the cheese slices, tomato slices, onion rings and patties on the bun.
  • Close with the other slice of the bun with a toothpick and serve.

Note:

  • I would have preferred lettuce to cabbage leaves.
Some of the cutlets I have tried rice cutlets,cheese stuffed rajma cutletsnoodle cutletsoya spinach cutletssuran-gaddi/suran/elephants foot cutlets, Frankyfalafel wraps,

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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