Masaman Vegetable Curry

This my post for Blog Hop Wednesday and am  late for posting this due to some technical issues… My partner for this month is Priya Sreeram and she has one of the best blog ‘ve come across till now. I liked so many recipes from her space  but finally decided to make this curry as I wanted try some THAI dish since many days so it was a good chance…

I have made it with little changes considering  the taste and availability of ingredients at home, hope u’ll like it… and this quantity will serve 1-2 people…

INGREDIENTS:-

Masaman Curry Paste: 2-3 Tbsp Sweet Corn: 1/4 Cup Red Bell Pepper: 1/2 Medium Yellow Bell Pepper: 1/2 Medium Zucchini: 1 Small Onion: 1 Small Oil: 2 Tbsp Thick Coconut Milk: 1/2 Cup Thin Coconut Milk: 1 1/2 Cup

Lemon Grass: 1/2 Tbsp Chopped Sugar/Jaggery : 1/2 Tsp Tamrind Juice: 2-3 Tbsp Black Cardamom: 1 Piece Cinnamon Stick: 1 inch Salt: to taste Turmeric Pwder: 1/4 Tsp (optional) Crushed Roasted Peanuts: 1/4 Cup (Optional)

METHOD:-

• Dice all the vegetables and keep aside.
• Heat oil in a pan add curry paste + turmeric and roast for 2 mins,add  zucchini and cook till soft add some water if required.

• Add rest of the vegetables and stir fry for a 1-2 mins.

• Chop Lemon Grass: Discard 1 inch from bottom of stalk and peel some outer leaves, only stalk in edible not the upper grass like portion.

• Add coconut milk and chopped lemon grass to the curry.
• Except roasted peanuts add all other ingredients and cook 3-4 mins on slow flame.

• Add roasted peanuts and cook for 2-3 mins..
• Serve hot with steamed rice.

*Note: Veggies can be substituted as per one’s liking and 1 Stalk of lemon grass can be substituted by rind of 2 lemons.

Masaman Curry Paste

Helloo everyone… this is my first attempt to cook THAI (and to taste as well) m sooooooooooo happy that I got all the ingredients required.. lemon grass, galangal coconut milk .. so all in all a good start.. now lets hope the dish come out good as well… I cooked the curry paste a day before & cooked the curry next day so posting the recipe for the paste ad of now…..

This quantity will serve 2-3 people…

INGREDIENTS:-

Dried Red Chilies: 5 Lemon Rind*: 1 Lemon Onion Chopped: 1 Medium Garlic Cloves: 6-7 Galangal**: 2 Tsp Chopped Cumin Seeds: 1 Tbsp Fennel Seeds: 1 Tsp

Cinnamon Stick: 1 Inch Big Cardamom Seeds: 2 Cloves: 2-3 Black Pepper: 4-5 Coriander Seeds: 1 Tbsp Grated Nutmeg: a generous pinch Water: 2-3 Tbsp

METHOD:-

• Have a look at the  ingredients required in the picture below .

• Dry roast all the ingredients in a pan for 4-5 mins till fragrant.

• Let it cool, then grind to coarse paste using water.

• Paste is ready to be used, it can be used as & when required and can be stored in fridge for a week.

* Grate the upper yellow layer of lemon very lightly taking care that you don’t grate the white portion(its very bitter) just under the yellow skin.

** If Galangal is not available it can be substituted with the normal ginger that we use.

Homemade Nachos

by Neetu

 

GAAAWWWDDDDD I hate these winters yaar…. puta nahi kub khatam hogi…. don’t feel like doing nethin at all…  well I crib this all the tymm… in evry winter season hoping that it will end after 13th Jan (after Lohri)….despite of that I made nachos… I have made these earlier as well but added Keya’s all purpose seasoning this time to give it some more flavors… it came out good but that’s definitely optional it tastes good w/o that as well…. I served it with store bought Salsa as of now but will its easy to make at home as well..

INGREDIENTS:-

Maze Flour(Makke Ka Atta): 3/4 Cup Plain Flour(Maida): 1/2 Cup Carom Seeds(Ajwain): 1/4 tsp Salt: to taste

Oil: 1/2 Tbsp + to fry All Purpose Seasoning: 1 Tbsp Warm water: to knead

METHOD:-

• Mix all the ingredients (except water) well using both the hands it will make a crumbly texture.

• Knead a hard dough using the warm water.

• Make a small ball lemon sized and roll into thin chapati using dry flour, (if edges crack don’t worry you can trim later) cut into small triangles as in picture below.
• Prick it with a knife or fork so that it doesn’t puff up while frying.

• Deep fry on medium flame.

• Drain excess oil by keeping nachos on a kitchen towel.

• Serve it with tomato salsa or cheesy dip or both…
• It can be stored in airtight containers…