Pad Thai

Pad Thai.. literally translates to stir fried rice noodles. So the Thai have their own stir-fried noodles too..! The Thai curry is so famous that noodles haven't been given much importance. Its a very popular street food in Thailand, especially, Bangkok. 

Traditionally, Pad Thai mainly consists of peanuts, beansprouts, garlic, tamarind, chicken/shrimp/cooked eggs.  So I did a lot of browsing on this as well. I came up with my own version of these noodles. While doing so, I also came across noodles in peanut sauce. I am going to try that next! Very simple. Folks with peanut butter handy, just spice it with red chilli, soy sauce, garlic, ginger and toss it with the noodles! 

Coming back to Pad Thai, this is fairly simple and stir-fried.

I made this as one of the mains for my Thai evening. You can use rice flat noodles or the rice vermicelli.

Its not gravy laden but not dry either. When I visited Thailand, I saw street vendors selling pad thai in cane baskets and carts. They serve it with optional condiments like chilli flakes, burnt garlic and choice of dried shrimps, prawns and omelette. They customize each, pad thai for you and sell. I noticed the street vendors use the fine rice vermicelli, whereas in restaurants, the flat variety is used. I have used both and I prefer flat. I have made a basic pad thai. You can mix in other vegetables to make it more nutritious. 

Serves: 4 Preparation Time: 15 mins Cooking Time: 10 mins

Ingredients:

200gms raw Rice Noodles, (Flat or Vermicelli or both; 2 cups boiled)
1 cup bean sprouts,
½ cup roasted peanuts, coarsely crushed
½ cup spring onion whites, finely chopped (scallions)
½ cup spring onion greens, chopped
1 cup tri-colored bell peppers, julienned
¼ cup tofu, diced & fried

3 tbsp coriander, washed & chopped
2 tbsp lemon juice

1 tbsp garlic, crushed
1 tbsp sesame seeds
3 tbsp sesame oil (if available or use peanut oil)

2 tbsp light soya sauce

1 tbsp oyster sauce (optional)
1 tbsp sugar

1 tbsp chilli flakes, crushed

3 tbsp spinach, ribboned or chopped (optional)

1 tbsp bird's eye chilli, thinly sliced (optional)

1 tsp white pepper powder

salt as per taste

For Garnish:
2 tbsp scallion greens,
2 tbsp roasted peanuts, crushed
1 tbsp coriander, washed & chopped

Method:

1. Follow the instructions on the packet and keep the noodles ready. Usually, boil enough water with salt, then put it off heat and add the noodles and let it sit covered for 10 mins. Drain and add a tsp of oil so that they don't stick.

2. Meanwhile, in a wok, heat some sesame oil, add sesame seeds and let it crackle. 

3. Now, saute the scallion whites, bird's eye chilli and crushed garlic. 

4. Mix in the bell peppers and a tsp of salt and cook for about 30 seconds on high flame. 

5. Now add the spinach, scallion greens and bean sprouts and toss it well. Cook for another 20 seconds. 

6. Add in the soya sauce, lemon juice, salt, pepper and sugar and toss it well and cook for another 20 seconds. 

7. Mix in the noodles, crushed peanuts, coriander and tofu. Toss it gently and get it off heat. 

8. Transfer it to the serving bowl. Garnish by sprinkling coriander, crushed peanuts and scallion greens. 

Its ready to eat! Have it hot or warm! Enjoy this tangy-sweet-spicy noodles!

Notes & Tips:

1. If it feels too dry, you can add more soya sauce. But remember soya sauce is salty and the noodles are cooked in salted water so add salt accordingly.

2. Alternatively, to make it more exotic you can add boiled broccoli, carrot julienne,  bok-choy (chinese cabbage), mushrooms, asparagus etc to it. Whatever you wish to add, do not skip the peanuts, tofu and bean sprouts.

3. For Jains:

Skip the onions and garlic. Saute 2 tbsp of ginger instead and follow the remaining as it is. You may add shredded green cabbage.

Do try this and let me know whether you liked it or not! 

Corn Cheese Balls

This is one recipe that has never disappointed me! I haven't found anyone who dislikes it!

Corn Cheese balls was my non-thai starter which was well appreciated by everyone!

Its not a diet food but food to indulge! I have made it so many times and it has been appreciated across all age groups! And this could be served as snacks, or the sides to drinks or just like that as well!

Its a lovely creamy mixture of potatoes, corn and cheese. The essence lies in chopping the cheese finely so when it is deep fried it melts and when you bite it in.. its delectable! Corn is one ingredient I love blindly..so this is one of my personal favorite too!! It may get a little time consuming but it is well worth it!

Irrespective of the occasion, just make it! Even if you are a novice! Your guests will love it!

This recipe is original and actually close to my heart as I have had so many friends and family members coming back to me just for this! And I am going to share it with you now. Please remember to write your experiences or queries in the comments section!

So there we go:

Serves: 4. Preparation Time: 15-20 mins Cooking Time: 5 mins

Ingredients:
For the Corn Cheese ball mixture:
1 cup corn kernels, boiled,
3 large potatoes, boiled & mashed (2 cups mashed)
½ cup green capsicum, finely chopped (green bell pepper)
3 tbsp green chillies, thinly sliced (2, as per desired hotness)
3 tbsp coriander/cilantro, finely chopped
2 tbsp white sauce,
½ cup cheese, finely chopped (3-4 cubes, more if desired)
Salt & Pepper as per taste

For Batter:
½ cup Plain Flour, sifted (maida)
3-4 tbsp water
salt, pepper as per taste
1 tsp oregano (optional)
few drops of Tabasco and/or Worcestershire sauce (optional)

1 cup approx. bread crumbs for coating

Oil as required for deep frying

Ketchup for serving

Method:

1. Get all the ingredients ready. Mix in all the ingredients under 'For the Corn Cheese ball mixture' except cheese.

2. Mix it all well. Check for taste and season it accordingly. 

3. Now, gently fold in the finely chopped cheese cubes into the mixture.

4. Divide this mixture into 2"(diameter)sized balls equally. Keep aside or refrigerate while you prepare the dipping batter.

5. In a mixing bowl, add maida and all other dry ingredients - salt, pepper, oregano, chilli flakes etc.

6. Mix it well and add water. With a fork or a whisk mix it till it gets to a smooth and thick consistency. We need it to coat the balls, so if it is too thick add water, if too thin add flour. Add in the Tabasco/Worcestershire sauces if using and mix well.

7. In another bowl, keep the bread crumbs ready. 

8. Now dip each ball into the flour batter with a spoon making sure all of it is coated and then quickly drop it in the bowl of bread crumbs. Toss & roll to cover it entirely with bread crumbs. 

9. Repeat this with all the balls. 

10. You can heat your oil meanwhile. Once the oil is hot, start frying in batches on a medium flame until golden brown! drain excess oil on paper towel.

And its ready to serve. Serve it with ketchup, chilli sauce, salsa dip.. as you please! 

Enjoy!!

Notes & Tips:

1. You can semi crush the corn if you don't like it whole. If doing so, reduce the quantity of potatoes to 1½ cup mashed. 

2. The idea behind adding white sauce is to make it creamier. Make sure the dough doesn't get too loose while adding it. Also, if its stiff, you can add in another tablespoon. 

If the dough gets loose, add in more potatoes or bread crumbs. This could happen as depending in the type of potatoes used!

3. You could make this balls with the coating ready before hand and leave just the frying bit when your guests come. Alternatively, after coating it, you can freeze it for up to 10 days. Just make sure you are get it out at least an hour before serving so it comes to room temperature while you fry!

4. I used Amul's cheddar cheese. Mozarella doesn't taste so good. I don't like it stringy and prefer melted bursts of cheese.

5. For Jains: You can substitute the potatoes for boiled plantain/raw banana. Since I haven't tried it, I am unsure of the quantity! 

Remember to leave your experiences in the comments section!! 

Thai Chilli Cakes

Thai Starters.. They don't  have that! Its soup usually that they begin with! So I had to look for something that's Thai and could be made into starters. So began the internet surfing for this. Spring Rolls is overdone. I wanted something new. And then, I came across Thai Chilli Cakes by Sanjeev Kapoor. Something innovative, easy and healthy too! I knew I had to try this.

Its a mixture of bengal gram (chana dal), chickpeas (kabuli chana / choley) and to give it the thai touch, the Thai Red Curry Paste. Its really simple. Its such a change from using potatoes is most of the tikki type starters that this recipe is a must try. Plus its shallow fried!

This recipe is adapted from here. I have followed it almost entirely with just a few optional changes. Its a protein rich recipe and can be made even otherwise as a snack or a tikki to make kathi rolls, wraps, burgers, or sandwich!! Great for kids and a healthy option for dieters.

So here it goes:

Serves: 6 Preparation Time: 15 mins Cooking Time: 10 mins

Ingredients:

To be soaked overnight, boiled with salt and drained:
1 cup Chickpeas (kabuli chana / choley)
½ cup Bengal Gram (chana dal) 

Other Ingredients:
3 tbsp Thai Red Curry Paste
8-10 coriander stalks, cleaned and roughly cut
1 cup onions, finely chopped
2 tbsp coriander, chopped
1 tbsp lemon juice
Salt as per taste
Oil for shallow frying, as required

Dipping Sauce:
Thai Sweet Chilli Sauce
Ketchup

Method:

1. In a mixer/ food processor/ grinder, take the coriander stalks and crush them into a paste. If required, add some bengal gram to it so it gets crushed well.

2. Once the stalks are crushed, add the chickpeas and balance bengal gram and crush.

Do not use any water to while crushing.

3. It should now resemble a largely smooth & moist dough. Add in the onions, coriander leaves, salt, curry paste, lemon juice and salt. Mix well.

4. Roll them out into even sized flattened balls/tikkis.

5. In a pan, put 3-4 tbsp of oil or as required. Let it heat and then place all the tikkis and shallow fry them on each side.

And its ready! Serve hot with the thai chilli sauce or ketchup!

Its that simple! Enjoy!

Notes & Tips:

1. Unlike the original recipe, I boiled and used the bengal gram, perhaps that gave a slightly loose texture to my mixture. I used about 2 tbsp of breadcrumbs. My mom felt it was loose but I felt it was alright! It cooked and tasted just the same without the bread crumbs. So you can go with your preference.

2. The quantity of curry paste will depend on the potency of it.

3. You can also crush some kaffir lime leaves with the coriander stalk to make it more thai.

4. If you are using it as a tikki, you can add some mint/phudina leaves instead of kaffir lime leaves. Serve it with coriander chutney. Alternatively, if using it in a wrap or a roll or for burgers, just get creative and use it!

5. For Jains:

Just omit the onions. And the rest is same.

A very simple protein rich jain option!

If you try it, do leave your experiences in the comment section! And ofcourse, for any queries too!

Enjoy!

Tom Kha Soup

Its been a few months having posted. I started working full time which has kept me too busy with no time for cooking or blogging!

So recently, I got the opportunity to cook for a family dinner. They wanted to try the Thai food I make.

I was dying to cook something and this was for a group of 15 people so I was all geared up for this and somehow managed to cook it all despite a busy work schedule.

The menu in Thai was Tom Kha soup, Thai chilli cakes, Corn Cheese Balls (not Thai), Pad Thai Noodles, Thai Red Curry, Fragrant Rice. I also tried to make a panna cotta using china grass which turned out to be a dud because it just refused to set! Though the spiced peach sauce I made along was a hit!

Too much of Tom-yum and honestly its just a thai version of clear soup. So this time, the experimental bug in me wanted to try cooking something new. I have been to Thailand and while I was in bangkok, a dear local friend took me to a Thai vegetarian restaurant and made me taste a vegetarian Tom -Kha, the taste of which still lingers at the name! So I thought let me try this. Its predominant flavour is lemon grass & ginger with mild flavour of coconut milk. The lemony tangy bit will be appreciated on Indian palate!

And with the monsoon setting in, this soup will warm you up and keep the colds and flues at bay!

I went through a lot of recipes, mostly non-veg and finally came up with my own version of this recipe.

Traditionally, its made with chicken, shrimps or other thai seafood. Tom-kha mean chicken galangal. I was skeptical about the pieces of galangal being appreciated in the soup so instead I crushed them in the red curry paste. I tried to make it more textural and flavoursome in the vegetarian version.

I had to make it keeping the diet restrictions of my guests in mind. But my recipe will give you the authentic version of making it. You can then move around with your diet restrictions.

This is low calorie and low fat soup!! So all you guys on a diet can try too!!

So here we go:

Unfortunately, I couldn't take pictures as I was too busy cooking and then serving! I'll update it when I make it again!

Serves: 4 Preparation Time: 15 mins Cooking Time: 15 mins

Ingredients:

2 tbsp Thai Red Curry Paste
1 cup of vegetables, diced (onions, green cabbage, broccoli, cauliflower, carrots, babycorn)
2-3 tbsp of mushrooms, sliced (button, oyster, porcini, enoki)
½" galangal, sliced (optional)
½" ginger sliced
1 small tomato, diced
1 stalk lemon grass, diagonally sliced (optional)
1 tbsp lemon juice
½ cup coconut milk
¾ cup lemon grass extract*
2 cups vegetable stock or water
Salt as per taste
1 tbsp oil (optional)

 To be tied into a bouquet garni:
5-7 coriander stalks
4-5 basil leaves
2 lemon grass stalks
1 kaffir lime leaf (optional)

For Garnish:
3 tbsp of coriander, washed and chopped

Method (if using oil):

1. Heat oil, fry the Thai red curry paste till oil starts oozing from the sides. Then add all the veggies, mushroom, ginger, galangal and tomatoes. Sauté in the paste till all the vegetables are coated with it. This will take about 1 min of continuous sauteing.

2. Now add the coconut milk. Mix well.

3. Then, add the lemon grass extract and the vegetable stock. Add lemon grass stalks and salt as per taste.

4. Once this mixture is hot enough drop in the bouquet garni.

5. Let all the vegetables cook in this flavoured stock till tender and boil for 5 mins. Cover and cook.

6. Squeeze in some lemon juice and put it off heat.

7. Garnish with coriander. Serve hot.

Method ( without oil):

1. Heat the vegetable stock or water. bring it to a boil.

2. Add in the curry paste, coconut milk, lemon grass extract.Mix well.

3. Add in all the vegetables, ginger, galangal, mushrooms, tomatoes and lemon grass stalks. Season with salt and let it cook. Drop in the bouquet garni as well. Cover and cook.

4. It should be done in 10 mins, squeeze in the lemon juice and bring to a boil and its ready to serve!

Notes & Tips:

1. The curry paste is spicy so no other spices required. If you want it more spicy, add in another teaspoon of the paste and mix well.

2. My guests included kids, who were fussy about vegetables in soup. So after the soup was ready, I scooped out a handful of vegetables and blitzed the rest. I was very worried it will change the taste. But hey! it did not!! And it made it thicker... obviously!

But I would not recommend blitzing it as that's not how the soup is served!

3. You may add 2tsp of cornflour slurry while boiling if you want it thick.

4. The choice of vegetables & mushrooms is entirely upto your preference.I'd suggest cooking the veggies until almost done as residual heat will cook it further. Also, because overcooking is very common while making soups destroying the nutritional value!

5. If you can't decide, go with this mix:

Veggies: Babycorn, onions, tomatoes, lemongrass, carrots, cauliflower, cabbage, ginger

Mushrooms: Oyster, Button (either or both)

6. For Jains:

Its really simple, just omit the onions. No difference to taste. Proceed as it is. It tastes delicious without mushrooms also!

Let me know how it turned out! Please leave your experiences in the comments section. If you have any suggestions, ideas or made any changes to this recipe, I'd love to know!

Let it rain while you enjoy this delightful soup with your loved ones!