Vegetarian Thai Red Curry

Presenting - Vegetarian Thai Red Curry..
Made this yesterday.. It was my parents' wedding anniversary yesterday and they both love Thai food (though they don't stay with me and are thousands of miles away - in India - this did make me feel so connected) I never knew I could cook it myself (and yes from scratch).. And I was amazed at how simple it was to cook..

Here is my inspiration for this wonderful DIY experience (This is a little longer than on my other recipes; you may skip to after the picture to see the recipe) -
Most of my friends and family know that I love Thai food SOOO much.. When asked where I'd want to dine out - my answer would always be Thai (to an extent that they stopped asking me ).. But lately I've had mixed experiences while dining at different Thai restaurants.. At times the food has been heavenly but more often than not - it has been a complete disaster.. Even after eating the whole plate I would still remain hungry and dissatisfied... That's when I decided to try to make Thai curries - that I so dearly adore and love - at the comfort of my home.. I started my analysis and checked multiple videos and blogs... The best I found was Pai's hot-thai-kitchen... Although all her recipes include meat, her explanation is so easy to understand and besides it gives me a sense of satisfaction from learning the authentic cuisine (unlike the Indian fusion taste that most people tend to like - I'm a sucker for authenticity)..
Having said all this, I'd like to add that during my journey of finding Thai recipes, I never ever knew that I could do it and that too with the end result which will be oh-so-amazingly mesmerizing.. Oh and by-the-way - I made the curry paste from scratch too.. The recipes are inspired from Pai's hot-thai-kitchen... I've adapted it to make it vegetarian..

The last time I felt this way was when I tried my hands at baking THE dulce de leche cheesecake

Ingredients

• For the curry paste:
• Approx. 15 large red chillies - deseeded (I used fresh but if you are using the dried ones, soak overnight or at least for 2-3 hours until you see the chillies bloat. Also, if you are using the smaller variety of chillies, you might want to consider reducing the quantity as those are much more hotter compared to their larger counterparts)
• ¹/4 cup lemongrass - minced
• ¹/3 cup chopped onion
• 3 tbsp garlic - grated
• 1 tbsp galangal - grated
• 7-8 black peppercorns (traditionally the recipe requires white peppercorns but I didn't have them on hand so used black peppercorns instead)
• 1 tsp lemon zest
• 1.5 tbsp cilantro stem - finely chopped (traditionally, most of the recipes I've researched mentioned the use of roots but I couldn't get my hands on any at my local grocery store so I used the stem instead. However, if you are using the roots, reduce the quantity to half as the roots are packed in flavor compared to the stems)
• Salt - to taste
• For the curry:
• 2 cups coconut milk
• 1 cup vegetable stock (or water)
• Assorted veggies; I used the below:
• Red bell peppers - diced large
• Green bell peppers - diced large
• Tomatoes - diced large
• Snow peas - veins from both the ends removed
• Bamboo shoots
• Baby corns - cut to 1" pieces
• Cayenne pepper (optional) - to taste (This is optional; in case, yes just-in-case, after you taste your curry and you find it to be not hot enough!)
• Salt - to taste
• 10-12 Basil leaves
• 3-4 Mint leaves

Method

• For making the curry paste:
• Crush the peppercorns using a mortar & pestle (this is because if you add these to the food processor together with the other ingredients, because those ingredients are so-to-say - mushy, chances of these getting crushed well are fairly thin)
• Now add all the ingredients listed for making the curry paste into a food processor and process until you get a smooth paste.
• For making the curry:
• Take 1 cup of coconut milk in a wok and heat it on high heat until it thickens.
• Stir in ¹/₄ cup of curry paste (you can adjust to your taste - this is just the amount of heat I prefer in my food...) and cook for 3-5 minutes.
• Now add the red & green bell peppers, snow peas, bamboo shoots and baby corns; simmer covered for 20 minutes.
• Add tomatoes and simmer for 5-7 minutes.
• At this point, taste for your seasoning. Adjust the salt and the heat according to your likings. If you do add either of these, simmer covered for another 5 minutes.
• As a last step - stir in the basil and mint leaves and simmer for a minute and take it off the flame. Your Vegetarian Thai Red Curry is ready to be served and yes, you made it from scratch (yayyy!). 

Serving Suggestion

Serve this curry piping hot with a side of brown rice (this is what I prefer) or jasmine rice (choice is yours!)

Enjoy!

Potato Onion Poha

Potato-onion poha is a traditional gujarati dish - relished as an appetizer or a main meal too (yes I love it so much!). It is made from flattened rice - the thicker kind. It is very quick easy to make this poha... Go into your kitchen and give it a try!

 

Ingredients:

• 4 cup thick poha/thick flattened rice
• 2 medium potatoes - finely diced
• 2 medium onions - finely diced
• 1 medium tomato - finely diced
• ¹/₂ tsp ginger paste
• ¹/₂ tsp garlic paste
• 2 tsp serrano pepper - finely chopped
• 4 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• ¹/₄ tsp asafoetida
• 6-7 curry leaves
• 2 tbsp roasted unsalted peanuts - coarsely crushed
• ¹/₄ tsp cinnamon powder
• 2 tsp lime juice
• ¹/₄ tsp turmeric powder
• 1 tsp sugar (optional)
• Salt - to taste
• Garnishing
• 1 tbsp finely chopped cilantro 
• Fine sev

Method

•  Wash the poha in a colander and set it aside. The poha will puff soaking the water that it has retained in the colander while you washed it. Remember, do not soak the poha in water - this will make your end product very mushy.
• In a pan, heat the oil on medium-high heat and add mustard seeds; allow them to crackle. When the mustard seeds start crackling, add sesame seeds, curry leaves and asafoetida. Add serrano pepper, ginger paste and garlic paste and saute on medium-low heat for 30 seconds.
• Add the diced onion and potatoes and season them with salt (salt helps reduce cook time), cook covered until onion and potatoes are cooked thru (you can check by splitting a piece of onion and a potato using a saute spoon - it is done if you can feel a soft split). Sprinkle little water if needed.
• Add the poha, turmeric powder, cinnamon powder, peanuts, sugar, salt for the poha's portion; mix well. Let it cook covered for 2-3 minutes. 
• Add diced tomatoes, lime juice and cilantro; mix well one last time and cook for about a minute.
• take it off the heat

Serving suggestion:
Poha can be relished by itself or served with fine sev sprinkled on top.
Enjoy!!

Bow-tie Pasta in Artichoke and Sun-Dried Tomato flavored Pesto

Pasta for our family is the quick and easy go-to comfort food that is both easy and quick to cook and needs very few ingredients. Quick recipe that can be prepared within 30 min... Who doesn't like that?

The sun-dried tomatoes and marinaded artichoke hearts bring in a lovely tangy flavor to the dish which gets well balanced with the usual basil-pesto flavor. End result is just divine! If you like pesto, I bet you'll like this too.

 

Ingredients:

• 1 lb Bow-tie (Farfalle) pasta
• ³/₄ cup Pine Nuts - roasted
• ¹/₄ cup Walnuts - roasted
• 4 oz. Fresh Basil Leaves (approx. 2 cups)
• 1 - 10 oz. can of Sun-Dried Tomatoes
• 1 ¹/₄ cup Marinaded Artichoke Hearts
• 1 tsp Garlic - minced
• 1 tsp Dried Oregano
• 1 tsp Red Pepper Flakes (optional)
• Ground Black Pepper - to taste
• Salt - to taste
• 1 cup Parmigiano Reggiano - freshly grated (Traditionally pasta dishes are incomplete without cheese in them but since this was loaded with nuts and olive oil, I didn't use it in my preparation).
• Water - to boil the pasta

Method:

• To make the sauce:
• Add the pine nuts, walnuts, basil leaves, sun-dried tomatoes, marinaded artichoke hearts, garlic, dried oregano, red pepper flakes, salt and pepper (Reserve 4-5 pieces of tomatoes and ¹/₄ cup of artichoke hearts for later use) to a food processor and process until well combined. Make sure you use all the oil from the can of sun-dried tomatoes (you'll not need any extra oil)
• To cook the pasta:
• Boil water in a pot and add a generous amount of salt to it (remember this is the only seasoning opportunity your pasta has and not all salt that you add to the water will get absorbed by the pasta). I also like to add about a tsp of oil to the water while it is boiling - this helps in the pasta not sticking to each other when you drain them.
• Cook the pasta for about 10-12 min (or as per your package's instructions). Our family likes it cooked thru but you can remove it sooner or later depending on your liking.
• Drain the pasta (reserve about 1 cup of the pasta water to use during our final step).
• Dice the reserved tomatoes and artichoke hearts. In a pan, roast the tomatoes and artichoke hearts for about 30 sec. Add the sauce and the drained pasta and half of the reserved pasta water. Stir to combine (add more of the pasta water as required).

Serving Suggestion:

The pasta goes well with nicely toasted garlic bread but can be relished just by itself too! :-)
Enjoy!!

Punjabi Chhole

Punjabi Chhole is a mouth watering curry prepared with Chhole (garbanzo beans) in aromatic onion-tomato sauce/gravy.. Follow this recipe and I assure you this will be the best Chhole you've had so far :-)

Ingredients:

• 3 - 15 oz. cans of Chhole (garbanzo beans) - rinsed (you can alternatively soak the beans overnight and boil the next day if you don't want to use canned ones)
• 4 tbsp oil
• 2 tbsp ghee
• 1¹/₂ tbsp ginger - grated
• 1¹/₂ tbsp garlic - grated
• 3 large onions - puréed
• 5 large tomatoes - puréed
• 5 tbsp chhole/chana masala (I used MTR)
• 1 tbsp chilli powder
• ¹/₄ tsp turmeric powder
• 1 tsp kasuri methi (crushed between your palms)
• ¹/₂ cup tomato purée from can (optional use if your tomatoes are not very red and tangy)
• Water - as needed (I used about 1/4 cup)
• Salt to taste
• Whole masala
• 1-1¹/₂" cinnamon stick
• 4-5 cloves
• 8-10 black peppercorns
• 3 pods cardamom peeled
• To garnish
• Cilantro - 2 tbsp

Method

• Using a mortar pestle coarsely ground the whole masala
• In a frypan, heat the oil and ghee; add the coarsely ground whole masala and sauté for about 30 sec.
• Add grated ginger and garlic and sauté again for 30 sec.
• Add puréed onion and let it cook covered on medium to medium-low heat until the smell of raw onion disappears (add water if necessary - I like to be frugal with water addition)
• Now add the puréed tomatoes and let it cook covered until the oil separates at the edges
• Now add all the masala and mix well
• Let it simmer for a few minutes - this will ensure the masala flavor is infused in the gravy
• Add Chhole and mix well
• Add this mixture to the pressure cooker (add water if the gravy is less) and pressure cook on medium low flame for 1 whistle. Don't be in a hurry to open the pressure cooker, rather let the pressure release on its own.
• Open the pressure cooker and mix well one last time. Remove to a serving bowl and garnish with cilantro

Serving suggestion:

Chhole is traditionally served with bhature; I however prefer the whole wheat paratha :-)

Enjoy!!

Dulce de Leche Cheesecake

Cheesecake is a desert which is near and dear to most of us... so rich, so full and so decadent! I have been in love with it ever since I first tried it at The Cheesecake Factory a few years ago! I wanted to try making it for a long time and so I started my research on the web. Below is my version of the recipe that I used (combining multiple versions out there)... It may look difficult; but believe me I had the same opinion about making cheesecake until I tried making this one, I'd say it is super easy (yes you will need patience as unlike traditional cakes, you cannot dig into it moments after you take it out of the oven!). So here is the recipe; I hope you try it soon and let me know your experiences in the comments below!

 Ingredients

• For the base
• 2 ¹/₂ cups of powdered graham crackers
• One stick + 2 tbsp unsalted butter (melted in microwave)
• 2 tbsp dark brown sugar
• For the main cheesecake layer
• 16 ounces of cream cheese (I used reduced fat) - softened at room temperature
• ¹/₂ cup of Dulce de Leche (freshly prepared or room temperature)
• ²/₃ cup sour cream (I used reduced fat)
• 2 tablespoon all-purpose flour
• ³/₄ cup + 2 tbsp sugar
• Pinch of salt
• 1 tbsp vanilla extract
• 3 eggs (at room temperature)
• For the topping
• 1 cup sour cream
• 1 can Dulce de Leche (freshly prepared or room temperature)

• For decoration (optional)
• 2-3 tbsp Dulce de Leche (freshly prepared or room temperature)

 Method:

• Pre-heat the oven to 350F. Spray a 9" spring pan generously with nonstick cooking spray. Cover the outside of the pan with a heavy duty aluminum foil (we need this for the water bath of the cheesecake later in the cooking process)
• Using a hand held blender, mix the ingredients for the cheesecake base. Now layer it on your pan using your fingers and a flattened spoon press it down to even out the base keeping it raised from the edge by a bit (I like the edge of my cheesecake to be slightly raised, about ¹/₂ cm.. If that is not your preference, simply flatten it out evenly all across). Bake in the oven for approx. 12-13 min.
• Once your base has baked well, take it out and let it cool for about 20 min so that you are able to handle the pan using bare hands. This step is very important to ensure even baking of the cream cheese layer of the cake. If you do not let it cool down, you risk burning your cream cheese mixture at the layer where it sandwiches with the base.
• Heat water in a kettle (we are prepping this for baking our cheesecake in the water bath).
• While the base is baking, lets prepare the cream-cheese layer. In a mixing bowl, add the cream cheese and using a hand held/standing mixer blend it smooth (ensure no lumps of the cream remain else it will not be good when that gets to your finished product). Scrape down from the sides so that everything is mixed well.
• Now to the cream cheese, add the Dulce de Leche and blend smooth again. 
• To the mixture, add sour cream and blend smooth.
• Mix all purpose flour, sugar and salt together and add to the mixture and blend smooth (incorporate very well). This step will take longer than others.
• Blend in vanilla extract. At this point, the mixture should be very well incorporated so that no lumps remain.
• As a last step, add the eggs, one at a time, mixing after the addition of each egg just enough to incorporate it. DO NOT over mix.
• Add your cream cheese mixture to your pan and jiggle it a little to even it out and remove air bubbles (if any).
• Now, in a large tray (you can use a large aluminum serving tray), place your pan and then slowly add the hot water from the kettle and place it for baking (you can do this however you are comfortable; I find it easy to place the tray and the pan in the oven first by pulling the rack partially out and add the hot water to the tray while it is lying on the rack.)
• Bake at 325F for 45-60 min. This stage of the cheesecake is considered done when you touch the top of the cake and it is not wet anymore and on gently shaking the pan, it jiggles (like jelly). A toothpick inserted would come out almost clean. I always say not all ovens are same so it is best if after 30 min, you keep checking at every 5-10 min to see if it is done.
• Remove the pan from the tray (let the tray continue to be in the oven; this will ensure the water maintains its temperature) and let it cool on a wire rack for about 20 minutes.
• While the cake is baking, prepare the top layer. In a mixing bowl, whisk together the Dulce de Leche and sour cream using a hand-held/standing mixer. I personally find it easier to just whisk it manually; the method you use is totally up to you!
• Add the topping to the cooled down cake and even it out using an offset icing spatula (try and even out all the bubbles as much as possible as that will give a very finished look to your cake)
• Bake at 325F for 20-25 min in the water-bath (similar to the cream cheese layer, you'll know it is done when you see a jelly-like-jiggle).
• Take the pan out of the tray and let it cool on a wire rack. Once it has cooled down a bit and it is easy to handle, remove the outer aluminum foil covering (do not open the spring pan yet... the cake has not set completely yet). If you see a bit of water in the foil, DO NOT panic... your cake will still be fine as it chills in the refrigerator :)
• Once the pan is cool enough for you to handle it with bare hands, wrap a cling wrap by carefully putting it on the layer of your topping and then cover the sides of the pan; remove air bubbles if any... (if you wrap it at the top of your pan, when your cake is cooling in the refrigerator, water bubbles will form on your cling wrap which will then drip on your cake and that will steal away the perfect look of your cake!)
• Now, this step will be extremely difficult but it is very important - let it chill in the refrigerator overnight.
• To remove the cake from the pan, run a knife on the sides to to ensure nothing is sticking to the walls of the pan. Open the spring (this should come out easily if you have sprayed it well). Now, to remove the cake out of the base of the pan, run a large offset icing spatula (or anything that is long enough and doesn't have a sharp edge) all around and carefully lift it and supporting it by your hand, quickly place it on your serving plate. 
• Now, this decoration layer is completely optional (I love Dulce de Leche so for me, the more the merrier!). Once the cheesecake has cooled down a bit, spread a thin layer of Dulce de Leche atop your cheesecake using an offset spatula and let it chill in the refrigerator for 30 min to ensure it sets well.
• Your cheesecake is now ready to serve.

Enjoy!!

Black Bean n Corn Veggie Burger

Burger!! Just the name by itself rings in so many savory bells!! Instead of the traditional method of deep/shallow frying the patties, this version calls for baking them... So much healthier and so much full of flavor... You gotta try it to believe it :). Here is how simple it is...

Ingredients:

• For the patty:
• Black bean - 2 cans rinsed well
• Sweet corn kernels - 1 can rinsed well
• 1 large onion
• ¹/₂ bell pepper
• 2 cups bread crumbs (you may need to vary this quantity based on the juiciness of your onion and bell pepper)
• 1¹/₂ tsp minced Serrano pepper
• 1¹/₂ tsp minced garlic
• 1 tsp lime juice
• 1 tsp Sriracha sauce
• 1 tsp red chilli powder
• 2 tsp cumin powder
• Salt to taste

• For assembling the burger:
• Hamburger buns
• Large tomato - cut into thick slices
• Large onion cut into medium slices
• Lettuce leaves
• Sriracha mayo
• Ketchup
• Hot Sriracha sauce

Method:

• Pulse the onion in a food processor (alternatively chop the onion finely); include garlic and Serrano pepper as well so they are incorporated well; set aside in a large bowl
• In the same food processor bowl, add all the black beans and sweet corn (leave aside 1/4 cup of each aside to add in later for texture) and pulse till they are mashed well. Add to the bowl with your onion mixture.
• Add all the remaining ingredients except for bread crumbs and start mixing by adding the bread crumbs half cup at a time until you get to a consistency where you'd be able to make the patties
• Preheat your oven to 400F and line a baking tray with aluminum foil (less mess that way..) and spray some cooking spray on it
• Take heaping quantity of the mixture to roll a patty approx 4 inches in diameter and 1/3 inch thick (this should make about 8 patties); place them on the prepared tray. Spray some cooking spray on the top of the patties as well.

Above: The patties ready to go into the oven.

Above: Close-up view of the to-be-baked patty

• Bake them in the oven for 15 min (rotate the tray half way to ensure even baking). Now flip the patties and bake them again for 12 min. Note that each oven is different and may take more/less time; when the patties are done, they will feel crisp.

 

Above: Post baking process

Assembly:

• Toast the hamburger buns on a skillet (personally I like those which have sesame seeds on top :-)..)
• Spread some Sriracha mayo (and/or hot Sriracha sauce, ketchup) on the inside of the buns and layer a lettuce leaf, the patty, a slice of your favorite cheese and a thick slice each of tomato and onion.. 
• I also like to season my tomato and onion with some salt and black pepper when I assemble.

Above: Assembled Burger :)


Enjoy!!

Baingan Ka Salan

Baingan ka Salan - I was introduced to this heavenly dish by a friend of mine.. It has this amazing nutty tangy flavor to it (you'll know when you taste it).. It is very easy to cook and here is how :-)

Ingredients:

• 6-7 Indian Baby Eggplant 
• ¹/₄cup oil (to cook the eggplant)
• 2 large onions
• 1¹/₂ tsp garlic paste
• 1 tsp ginger paste 
• 1¹/₂ tsp crushed green chillies (I use Serrano pepper) - adjust to the level of heat you prefer in your food 
• ¹/₃ cup sesame seeds (roasted)
• ¹/₃ cup + 1 tbsp - peanuts (roasted)
• ¹/₂ cup grated coconut
• 1 tbsp fennel seeds
• 1¹/₂ cup tomato purée 
• ¹/₂ cup oil (to cook the gravy) 
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ¹/₄ tsp fenugreek seeds
• Pinch of asafoetida 
• ¹/₂ tsp turmeric powder 
• 1¹/₂ tsp red chilli powder (adjust to your taste)
• 1 tsp tamarind extract dissolved in 1¹/₂ cups of water
• Salt - to taste

Garnishing:

• 2 tbsp finely chopped cilantro

Above - Eggplants wrapped in aluminum foil

Above - The different purées used in this recipe

Method:

• First of all we will prep our eggplants. Preheat the oven to 325F. Wash the eggplants and dry them thoroughly. Keep their crowns attached; coat eggplants with a thin layer of oil and wrap each individually with aluminum foil.
• Bake in the oven for approx. 10 minutes.
• Let them cool down a bit (enough for you to handle them) and then remove the aluminum foil.
• Add the oil to a skillet and once hot, add the eggplants and cook them on a medium-low flame for about 5 minutes.
• In a food processor/blender, add the roasted sesame seeds, peanuts and fennel seeds and make a fine paste. To this, add the grated coconut and process again. Set the paste aside.
• Purée the onion, Serrano pepper, ginger & garlic and set aside.
• In a saucepan, add the oil; once the oil is hot, add cumin, mustard & fenugreek seeds and when they crackle, add the asafoetida and the prepared onion purée. Stir and let it cook covered for 3-5 minutes or until the onion changes color (this is to get the rawness of onion out before we proceed to the next step).
• Now add the tomato purée, stir and let it cook covered for another 8-10 minutes (till you see the oil separate from the side.
• Now stir in the sesame, peanut, coconut paste, spices and the tamarind water. Let it simmer on low for 15-20 minutes (add more water if you like the consistency of the gravy thinner).
• Garnish with the cilantro and serve!

Serving Suggestions:

The baingan ka salan can be served and relished with Roti and/or Rice
Enjoy!