THAI CURRY

THAI CURRY

THAI CURRY
View Instructions

Servings

4

Ready In:

45 mins

thaicurryinpan

 

 

About this Recipe

By: Paromita

A one-pot curry with chicken and vegetables, bold and flavourful.

This recipe was given to me by one of my friend, and I thank her every time I make it. It has been loved by my family and guests equally.

And I love it too. Why? It is easy, just one-pot to clean, make it vegetarian, or add chicken, shrimps or other seafood to make it a wholesome dish. And the ingredients are so easy to get.

ingredients

Nowadays almost every grocery store has an Asian isle, and you get a variety of curry paste. For this recipe, I use the red curry paste, you can make one yourself, but it has a huge list of ingredients and is easier and cheaper to buy it off the shelf.

The coconut milk needs to be a good quality, it renders a really creamy and smooth curry. You can adjust the amount of curry paste you use, to make the curry milder or bolder.

The steps are easy, all you need is to cook the veggies and chicken. Fry them well.

sliced onions

Once you are done with that the next steps are as easy as adding the paste and coconut milk. The best part of this dish is the colour. You get this golden smooth reddish colour that makes this curry look as good as it taste.

INGREDIENTS

  • Carrots 1
  • Beans 10-15
  • Broccoli 8-10 florets
  • Boneless Chicken 250 gms
  • Onions 50 gms
  • Ginger 2 inch
  • Garlic 2-3 large cloves
  • White Mushrooms 100 gms
  • Red peppers 25 gms
  • Green peppers 25 gms
  • Coconut Milk 1 can
  • Red thai curry paste 10 gms
  • Vegetable oil 10ml
  • Coriander 2-3 sprigs

Step by Step Instructions

Step 1

Slice carrots and beans. Thinly slice peppers and onions. Mince the garlic and ginger.

Clean and slice the mushrooms. Cut chicken into thin slices, and marinate with salt and pepper.

Step 2

Heat oil in a large wok or pan. Add onions.

Step 3

Fry till golden and add ginger and garlic. Fry for a minute and then add carrots and beans.

Step 4

Add a little salt and fry. Cover for a minute.

Step 5

Uncover and add broccoli. Fry for a minute and add chicken.

Fry chicken for about 2 minutes till all sides turn white.

Step 6

Now add mushrooms and add a little salt.

Cook for another minute.

Step 7

Now add mushrooms and add a little salt.

Cook for another minute.

Step 8

Now add in coconut milk and 150 ml of water.

Step 9

Mix well, cover and cook for 5 minutes.

Step 10

If needed add water or simmer longer to adjust consistency.

Step 11

Turn off heat and finish with coriander and a squeeze of lime.

Rest a while and serve with rice.

INDIAN CHAI TEA LATTE

INDIAN CHAI TEA LATTE

INDIAN CHAI TEA LATTE
View Instructions

Servings

2

Ready In:

30 mins

cupoftea

 

 

About this Recipe

By: Paromita

Indian Chai Tea Latte or ‘Chai’ in short, is an emotion for most Indians if not all. We love and dream about ‘chai’. The Indian Chai tea latte is a sweet concoction of tea, spices, milk and sugar brewed together till it achieves a beautiful, almost golden colour. In my mother tongue Bengali we call it ‘Doodh’ ‘Cha’, which literally translates to ‘Milk‘ ‘Tea‘.

I remember being a kid, I would wait intently for a visit to my grandmother’s house, as she was the only one who would give me a little cup with ‘chai’ in it. Back then, it was just the excitement of having a beverage that the adults are having.

My love for tea came way later, when I was ready for my first important exam of my life. Only then my mother started allowing me to have some ‘chai’. It was the winter months and I would wake up really early to study, and I get the cup of ‘chai’. And the result was, I fell in love with ‘chai’! And that is why no matter where I travel in the world, I bring my ‘chai’ with me.

You would too, if you give it a try. Over the years I have made chai first thing in the morning day in and day out. So now, I have perfected the way to make chai and follow it everyday.

I also make a chai masala, mostly for the winter months, during summer I mostly just add only ginger to my tea.

What type of tea?

CTC or “crush, tear, curl” tea. It is the way the tea leaves are processed. For this type – black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves. Most Pekoe tea originate from this process like Orange Pekoe.

What type of milk?

As the Indian chai tea latte is brewed or rather simmered for a while to infuse the spices and the tea leaves, it does better with good full fat milk. It will give you the creamier consistency that is the distinct character of Indian milk tea.

tealeaves

Ingredients

  • CTC Tea leaves – 2 tsp
  • Water – 1 cup
  • Milk – 1 cup
  • Sugar – 1 tsp
  • Ginger – 1 inch

For the spice mix

  • Cardamom – 20 – 25 pcs
  • Cinnamon – 4 – 5 sticks
  • Pepper corns – 10 – 12 pcs
  • Cloves – 10 – 12 pcs
teaboiling
teawithbiscuits

Step by Step Instructions

Step 1

For the spice, dry roast the spices and grind to a fine powder.

Step 2

In a saucepan boil a cup of water

Step 3

Crush or grate the ginger and add to the water

Step 4

Add sugar and milk

Step 5

Add the tea leaves and bring to a boil

Step 6

Lower the heat and simmer for 2-3 minutes

Step 7

Enjoy in you favourite cup/mug

RED LENTILS WITH ONIONS – PIYAJ GIYE MUSUR DAL

RED LENTILS WITH ONIONS – PIYAJ GIYE MUSUR DAL

Bengali dal recipe – a simple everyday recipe

Musur dal or red lentils is a favourite of mine. The humble red lentils or musur dal is consistently present in most Indian kitchens.

Dal is like a second staple item in Indian kitchens next to rice. So I wanted to share this simple recipe. The base ingredient Musur dal is I believe the most widely used lentil in India and particularly in Bengal. We have a variety of ways to prepare this dal, this particular recipe is my favourite and most frequently made in my home.


Musur dal is usually served with hot rice and some side vegetables and is a palate cleanser for me. After days of heavy eating, it is refreshing to have musur dal with plain rice.

Simple to make this dal recipe uses a very few ingredients. So each ingredients leaves a distinct taste and one can enjoy the simplicity.

This recipe demands mustard oil, you can not get the same flavour with any other oil. Though I have made this with normal vegetable oil, using mustard oil keeps it’s authenticity.

And then there is onions, thinly slices onions give the dish it’s distinct texture, using grated onions or onion paste will not do justice.

Then frying the onions to a golden brown but not mushy is all you need. This fried onions give a sweetness to the dal recipe, which is so widely enjoyed in almost all households in Bengal.

And a final note I should add here, this dal is an excellent source of plant protein and very easy to digest.

And here is the recipe in details.

INGREDIENTS

What you need

1 Cup red lentils or musur dal
1 Dried red chilli
1/4 tsp Kaalo jeera (nigella seeds)
2 tblsp Mustard oil

1 Green chilli slit (optional)
1 Medium onion sliced
1 tsp Salt
1 tsp Sugar

METHOD

  • Wash the dal thoroughly, till water runs clear.
  • Boil the dal in an open vessel, with 2 cups of water. Add a tsp of turmeric and half of the salt. Drizzle some oil on top.
  • You can use a pressure cooker too.
  • Now in a kadai or wok add mustard oil. Heat the oil till it turns pale yellow. Keep the flame medium. Temper oil with dried red chilli.
  • You can use vegetable oil too, but the flavours are rendered best with mustard oil.
  • Add kaalo jeera or nigella seeds
  • Once the seeds splutter add the sliced onions and slit green chillis
  • Fry the onions till golden brown about 3-4 minutes
  • Now add turmeric.
  • Add the boiled dal, be careful. Add the remaining salt and the sugar.
  • Boil for a few minutes, about 5 minutes.
  • Your dal is ready. Add coriander leaves if desired.
  • Best served with hot white rice.