.....From My Palate

International

Veg Yellow Thai Curry… Thai Kitchen Se

by

Veg Yellow Thai Curry with LemonGrass Saffron Rice

I made my fresh curry paste and veg curry with the help of this wonderful link-
http://thaifood.about.com/od/thaicurrypasterecipes/r/yellowpaste.htm
Omitting few ingredients to make it vegetarian.

Vegetables I used for the Curry-

Sprouted Beans, BokChoy, Green Peppers, Beans, Carrots, Mushrooms, Broccoli, Baby Corns.
All fresh and cut in to big chunks.
Coconut Milk 1 Cup
3 Tbsp Curry Paste
Salt

Heat 2 tbsp of oil in a pan. Add Curry paste and saute until becomes fragrant. If it thicker in consistency add 1/2 cup of coconut milk and fry atleast 1 minute. Now add the rest of coconut milk, keep stirring and add all the vegetables except Bokchoy and Brocolli and salt.
Put it on a medium flame and cook it for 10 minutes or until vegetables are done.
Add water or Coconut milk if it becomes thick and cook it till u can smell the aroma.

(I kept a very light hand on Coconut Milk. You can add more coconut milk if u want but I added water when needed.)

When ready to serve stir-fry Brocolli and Bokchoy with some salt and add it to Curry.
Serve hot with Thai Jasmine Rice or LemonGrass saffron Rice.

Recipe for LemonGrass Saffron rice is Next.

Vegetable Dumpling Soup

by

Vegetable Dumpling Soup

 

Vegetable Dumpling Soup
Author: Bhawana
Ingredients
  • 1 packet Dumpling Skins
  • 1 ½ Cups finely chopped Carrots, Beans, Mushrooms, colored Peppers, scallions or any vegetable of ur choice
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • Chopped Ginger and Garlic
  • Salt & Pepper
  • Oil to stir-fry
Instructions
  1. In a stir-fry pan, heat oil add ginger and garlic, all the vegetables and cook for 2 mins.
  2. Add soy sauce, sesame oil, salt and pepper cook 2 more mins till all the liquid evaporates.
  3. Once its done let it cool.
  4. Take dumpling skin, place 1 tsp of filling in the centre, damp the edges with water and shape dumpling of ur choice.
  5. Make all the dumplings you needed.
  6. You can store them in the freezer for later use if u want.
  7. Get a pot of salted water to a boil, in batches, add the dumplings and boil until cooked through, about 3 to 4 minutes
  8. Remove with a slotted spoon and drain.
  9. You can serve them with dipping sauces. But here we are working for Soup.
For the Soup
  1. First we have to make vegetable stock.
  2. Take 2 cups of mixed vegetables of your choice (I use potato, carrot, celery, onion that’s all available for me today)
  3. Cut all the vegetables in to big chunks.
  4. Take a stockpot with 5 cups of water.
  5. Add all the vegetables, 3 cloves of garlic, 1 tsp of chopped ginger, bay leaf, 4 cloves and few peppercorns.
  6. Put it on a high flame till it started to boil and then simmer it for an hour.
  7. Strain the stock in a colander, keep it aside and you are good to go.
  8. When ready to serve, boil the stock , add green onion, sprouted soya beans, salt, ½ tsp of sugar, pepper and dumplings boil for 1 more minute.
  9. Serve hot with a bottle of tobacco sauce for the added spicy kick if needed on choice.

For more detailed recipe for stock refer to- http://allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspx Its very helpful

Photobucket

I’m sending this recipe to Dear Sia of beautiful Blog http://www.monsoonspice.com/ for the event JFI-Soya. Thank u Sia for the opportunity.

On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make it.

Onion Focaccia

by

Foccacia

Onion Focaccia
Author: Bhawana
Ingredients
  • 1 tbsp active dry yeast
  • 1 tbsp of sugar
  • 1 1/2 cups warm water
  • ½ cup olive oil
  • 1 ½ tsp salt
  • 4- 4 1/2 cups Bread Flour
  • 1 cup chopped onions
  • Herbs of your choice to sprinkle on top for garnishing.
Instructions
  1. Stir the yeast, pinch of sugar and ½ cup of water together in a mixing bowl and let stand at room temperature until foamy, about 8 to 10 minutes. (If foam does not form, the yeast is dead and should be discarded.)
  2. Add ¼ cup of olive oil, salt, onion and remaining sugar and stir in bread flour 1 cup at a time and water until an irregular shaped dough forms and pulls away from the sides of the bowl.
  3. Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth, slightly sticky and elastic to the touch, about 8 to 10 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.
  4. With oiled fingers, press & flatten the dough and give the oval shape or shape of your choice.
  5. Grease the baking tray and place the dough and cover with plastic wrap and let the dough rise at room temperature until it has doubled in size. This will take about 1 1/2 to 2 hours.
  6. With your fingertips, make deep indentations all over the surface of the dough. Drizzle remaining olive oil & sprinkle herbs of your choice all over & keep it aside for more 30 minutes.
  7. Preheat the oven to 400°F and Bake the focaccia in the hot oven until it is light golden brown, about 20 to 25 minutes.
  8. Serve warm or at room temperature with salad of your choice.
  9. Herbs choices are rosemary, sage, basil or oregano.

Whole Wheat Quesadillas

by

Whole Wheat Quesadillas

What’s for dinner today?? Let’s eat Mexican at home dear!!

Whole Wheat Quesadillas
Author: Bhawana
Ingredients
  • For tortillas:
  • 2 cups whole wheat flour
  • 2 tbsps Oil
  • ½ tsp salt
  • Warm water (For kneading as required)
  • For the stuffing:
  • Onion chopped
  • Cabbage finely shredded
  • Carrots Finely Grated
  • Colored Peppers Chopped
  • Spring onions finely chopped
  • Crumbled Paneer
  • Garlic finely chopped
  • Salt to taste
  • Pepper Pd ½ tsp
  • 1 cup grated cheese
  • 1/2 cup sour cream (optional)
  • 2 tsp Oil
Instructions
For tortillas:
  1. Mix all the ingredients except water.
  2. Make soft dough, kneading well with the help of warm water.
  3. Keep aside for 15 mts.
  4. Take a small ball from the dough and roll out a paper thin roti on floured surface.
  5. Preheat your skillet over medium/medium-high heat and cook roti maybe about 5 seconds on each side.
  6. I flipped mine back and forth a couple of times, until they looked done.
For the stuffing:
  1. Sauté Garlic & vegetables in oil for few minutes & add salt & pepper.
  2. Start at the center of the tortilla, evenly spread the vegetable stuffing Top it with paneer and cheese.
  3. Place another tortilla on top and press the edges.
  4. Place a lightly oiled skillet over medium heat.
  5. Place the tortilla in the skillet and cook it from both sides.
  6. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board.
  7. Slice into 8 wedges and serve warm.
  8. Serve with fresh salsa, guacamole or sour cream.