Showing posts with label stir. Show all posts
Showing posts with label stir. Show all posts
Thursday, May 22, 2014
Thai Vegetable Stir Fry with Coriander Rice
Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"
Im a big fan of Tilda rice and use their brown rice on a regular basis. Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:
Thai Vegetable Stir Fry with Coriander Rice
Serves 4
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)
My additions: 50g mangetout peas, chilli oil
Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.
Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
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It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all. Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.
The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.
The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.
Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)
See what the Thai people get up to for their New Year celebrations:
Songkran festival: new year in Thailand and Myanmar marked with water fights
Many thanks to Emma at Wildcard and to Tilda for the rice.
This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.
Friday, April 25, 2014
KEERAI PARUPPU PORIYAL GREENS STIR FRY WITH LENTILS
This is a stir-fry my mom makes regularly. She uses greens like amaranth or drumstick leaves. This is made as a side dish with rice and any spicy gravies, particularly seafood dishes. The best combination which I like the most is meen kuzmbu, fish fry, and this stir fry made with drumstick leaves. This is also comfort food for my sister and I. Sadly I don’t get drumstick leaves here, which is my favorite, but I did get a chance to taste many different ones like Swiss Chard, collard greens, turnip greens etc. I keep all of them in my freezer and this is very easy to make any side dishes with greens in just minutes. This time I have made this dish with collard greens. Collard greens have a slight bitter taste, so I have used one small tomato. This can be omitted if any other less bitter green like spinach is used.
INGREDIENTS:
1. Collard greens, 1 bunch.
2. Small onions, 2.
3. Tomato, 1.
4. Green chilies, 1-2.
5. Ginger-garlic paste, 1 teaspoon (optional).
6. Mung dhal or green gram, ¼ cup.
7. Mustard seeds, ½ teaspoon.
8. Cumin seeds, ½ teaspoon.
9. Salt as per taste.
PREPARATION:
Precook the dhal until they are cooked but the dhal is still whole and has a bite to it. This can be done either on stove top by cooking the dhal in a pot with enough water to immerse the dhal and cooked for 10-15 or microwave for 10 minutes. Wash the greens and chop it finely. Dice the onions and tomatoes and slit the green chilies into 2. Heat a pan with some oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Now add the diced onions and sauté for a few minutes until the onions turn translucent. Then add the chopped tomatoes, chilies, ginger-garlic paste and keep sautéing until everything is well blended. Add some salt along with the chopped greens and dhal and mix everything well. Cook closed under low flame for 5-10 minutes until the greens are wilted and all the water is absorbed. Serve hot with rice.
A tablespoon of grated coconut can be added after switching off the stove. Even around ½ teaspoon of ground cumin seeds can be added in the end.
Sunday, April 6, 2014
Papaya stir fry papaya nu kachu Sambharo
Papaya nu kachu or sambharo is moastly served with any gathiya or as a side dish in Gujarati cuisine.
Ingredients:
1. 2 cup peeled, chopped or grated raw papaya
2. 4 green chillies, chopped
3. 1 tablespoon oil
4. 1/2 teaspoon mustard seeds
5. 1/4 teaspoon cumin seeds
6. 1/4 teaspoon asafetida
7. 1/4 teaspoon turmeric powder
8. 2 tablespoon gram flour
9. Salt to taste
10. 1 teaspoon lemon juice (optional)
Method:
1. Heat the oil in pan, add mustard and cumin seeds and asafetida.
2. When seeds being to cracking add chillies and sauté for 1 minute.
3. Now add papaya and salt mix well, cover the pan and cook on medium flame for 2 minutes.
4. Stir in between occasionally and cook covered on low flame until papaya is tender for approx 5 to 6 minutes.
5. Now add turmeric powder and gram flour and mix well and cook for 30 seconds.
6. Add lemon juice and mix well served with gathiya or as side dish with meal.
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