Vegetable Red Thai Curry

The Thai Curry is a popular form of food, from Thailand, and mainly is differnetiated with color; Green, Red, Yellow and Orange. The main difference is the paste used in the curry having flavours mainly coming from Lemon Grass, Red Thai Chillies and Fresh Turmeric. Coconut forms the base of the curry mixed with vegetables and meat.

Thai cuisine was always on my mind and now the Red and Green Thai Vegetable Curry has become a part of my weekly menu.The main hack in Thai curry is getting the paste right, and then it just takes a couple of minutes to get the curry together. Best paired with Jasmine rice, you can also have it with Basmati rice instead.

Ingredients

For the paste 

• 
  4-5 Red Thai Chillies, soaked in water for 1-2 hours
• 1 onion, chopped into four pieces
• 2-3 Garlic pods
• 1 small piece of Ginger
• 1 lemongrass stem, chopped into fine pieces
• 1 tbsp Lemon Juice
• 1 tsp of Cinnamon Powder
• 1 tsp of Sugar
• 1 tsp Red Chilly Sauce
• 1 tbsp Sesame Oil
• 1 tsp Soy Sauce
• White pepper powder, to taste
• Salt, to taste

For the curry

• 1 can of Coconut Milk
• 1 tbsp Corn Flour, mixed with water into a paste
• 1 big bowl of preferred vegetables (Brocolli, Coloured Bell Peppers. Zucchini, Corn, Mushrooms)
• Few Cubes of Paneer or Tofu

Jasmine Rice or Basmati Rice to serve

Method

• Heat oil in a wok, add the onion, garlic and ginger pieces and fry well
• Add the soaked red chilies and lemongrass pieces and cook till soft
• Add the remaining ingredients and mix well
• Keep aside to cool and once cool, grind into a fine paste
• Heat some sesame oil again in the same wok, and stir fry the veggies and paneer/tofu
• Add coconut oil and the cornflour paste and bring to a boil
• Serve hot with the rice and garnish with fresh basil leaves

Homemade Pani Puri (Indian Street Food)

 One of the most common and loved food choices in my household is Pani Puri and the session goes on for two to three days at once. Many of my friends reached out to me for the recipe for the Pani and hence I thought of sharing it on the blog. Every family will have their own version, and my version is a recipe followed by my Nani, then mom, and now me.

Also known as Puchhka, Golgappa, this is a commonly found street food, all across India but is a North Indian specialty.

Ingredients

For the Pani (Water)

• 
  1 bunch fresh Pudina Leaves (Mint leaves)
• 1/2 bunch of fresh coriander leaves
• 2 green chilies
• 2 tbsps Black Salt 
• 1 tbsp Jeera Powder
• Juice of 1 whole lemon
• Salt to taste

For the filling

• Boiled Moong (Green Gram)
• Boiled Kala Chana (Brown Chickpeas)
• Boiled Potatoes 
• Red Chilly Powder and Salt to taste

Sweet Imli and Tamarind Chutney is optional

Puri (Readymade, store-bought)

Method

• Mix all the ingredients of the Pani in the grinder, add little water, and grind to a paste-like consistency
• Strain the water and regrind the paste with more water
• Repeat this process two to three times till you have fresh-looking green water
• Refrigerate and serve cool with the puris and filling

Pasta Arrabbiata

I am sure we all have our weekly menus fixed and some recipes feature on it each week. One such recipe on our household menu is Pasta Arrabbiata. We love using the Penne style or Farfalle, but you can try any shape and form you like. My little one loves the Animal Shape from Whole Foods made of Chickpea flour.

After acing the  Homemade Pizza recipe, my husband's second favourite is Penne Arrabbiata. Can be ready in a few minutes with simple ingredients available in your pantry.

Ingredients

• 1 pack of Penne Pasta
• 1 tin of San Marzano Tomatoes, whole
• 1 tbsp Chilly Flakes
• 8-10 Fresh Basil Leaves, coarsely chopped
• 2 tbsps Olive Oil
• 1 bowl of mixed veggies, Mushrooms, Broccoli and Colored Bell Peppers
• 4-5 Garlic Pods, finely chopped
• 1 tsp Sugar
• Salt and Pepper to taste
• Parmesan Cheese Powder to taste

Method

• Boil the pasta as per given instructions on the box
• For the sauce, heat olive oil in a saucepan, add the chilly flakes, basil leaves, and garlic
• Add the tomatoes and mix well
• Add sugar, salt, and pepper and mix well
• Once the tomatoes soften, mince the sauce with a hand blender to a thick consistency
• Meanwhile, in another pan, heat olive oil and add the vegetables and stir fry them
• Add the pasta, vegetables to the sauce and mix well
• Serve hot with a garnish of basil and fresh parmesan powder