Thai Green curry

Swadika! During our visit to Thailand we wanted to taste the regional and authentic dishes prepared by the Thai people.  So we tasted the Thai green curry and I loved it.  My husband of course is not very fond of basil, lemon grass etc in a curry. I know the holistic healing properties of these natural herbs and love to use it whenever possible.

So here’s my version of a home prepared Thai green curry known as Gaeng Kaew Wan Gai.

Ingredients for curry paste

  1. 1/2 tsp cumin seeds (dry roasted)
  2. 1 tsp coriander seeds (dry roasted)
  3. 1 tsp. White pepper powder  
  4. 2 stalks lemon grass (exclude the green part)
  5. 1/2″ galangal (cleaned and chopped into small chunks)
  6. 1/2″ fresh tumeric (cleaned and cut into chunks)
  7. 7-9 small Indian shallots (cleaned and cut into chunks)
  8. 5 garlic cloves (Indian variety cleaned)
  9. Coriander roots thick (7 nos.) Cut the root parts only.
  10. 1″ ginger (Indian variety cleaned and cut into cubes)
  11. 1 tbs.Kaffir lime peel (Only peel of the lime)
  12. 7 green chillies (Indian variety small)
  13. 5 Thai red chillies
  14. 1 tsp. Salt 
  15. 1/2 a bundle coriander cleaned, washed and roughly chopped

Ingredients for the curry :

  1. Basil leaves for decoration (I didn’t have fresh basil so used basil powder 1 tsp)
  2. 1 cup coconut cream
  3. 1 tsp shrimp paste
  4. 1 tsp. Fish sauce 
  5. 1 tsp. Palm sugar/jaggery (grated)
  6. Brinjals green round small variety cut into quarters (soaked in water)
  7. Pompfret fish cleaned and cut into chunks (1/2 an hour before cooking salt it)
  8. 350 gms prawns cleaned, deveined and salted
  9. Kaffir lime leaves for decoration 
  10. Chillies diagonally cut for decoration
  11. 2 tbs. Oil 
  12. Salt to taste 

    Method: Grind the curry paste ingredients in a mixer to a paste (without water). Now in a non-stick vessel add the oil and green curry paste.  Saute well till the oil is released.  Add the shrimp paste and saute for about 2 minutes till the aroma is released.  Now add the thick coconut milk and cook for 5 minutes stirring occasionally.  The masala is now thick. Add the brinjal chunks, cover and cook for 5 minutes.  When the brinjals are nearly done add fish sauce and palm sugar.  Keep stirring till well blended.  Add the prawns and fish.  Shake the vessel.  Close and cook for 5 mins.  Taste and see if salt is required, add it.  Before switching off the gas add all the decoration items and swirl the vessel. Relish with steamed rice.

    Recipe for steamed rice:

    • 1 cup Jasmine rice washed and soaked for 1/2 an hour (I used Kerala rice)
    • 2 1/2 c water 
    • Salt to taste
    • 1/2 c thick coconut milk 

    In a cooker add the rice along with water, salt and cook till you hear three whistles.  Switch off the gas.  Allow to cool completely before opening the cooker.  Fluff it with a fork and add the coconut milk.  Mix well to incorporate with the fork.  Enjoy. ☺

    Diabetic special: Mango & figs icecream

    Since I have become diabetic my consumption of sweets has decreased considerably.  Though I have a very sweet tooth and a very strong, sweet personality I curb my sweet tooth cravings to eating fruits or sweets prepared by myself. I exclude sucrose and avoid artificial sweetners because of the harmful side effects they have on the body.  With so many mangoes in the market can’t help wanting sweet mango goodness. So I decided to make a diabetic friendly mango icecream.  Now this was another experiment without using sugar.❤

    Now on the occasion of  nearing completion  of 3 months of my blog  I’m sharing this sweet recipe with you all my supporters and fans. 🤗 A special thanks to both my sons who encouraged me, by giving me the idea of my creating own blog and creating the blog for me.

    Ingredients:

    1. Pulp of 2 ripe mangoes (Preferably Indian alphanso.  If using any other mango type adjust the quantity of pulp)
    2. 1 cup cream (any thick milk cream.  If vegan can use cashew or almond cream)
    3. 6 large figs (3 ground to a puree)
    4. 1 large tin evaporated milk 410 gms 
    5. Silver foil or cling foil as required 

    Method: Beat cream, the pulp of 2 mangoes, evaporated milk and the puree of figs.  

    The remaining 3 figs cut finely into small chunks and add to the mixture.  Mix well.  Now pour the mango icecream into an airtight container.  Cover with silver foil.  Put the container into the freezer and freeze for 6 hours.  Remove and churn again to get a smooth creamy icecream. Pour the churned icecream back into the airtight container. Cover with the silver foil. Freeze for another 8 hours or overnight. (I didn’t beat the third time). 

     For a very creamy icecream churn the icecream once more. Freeze for another 6-8 hours.  Your sucrose free icecream is ready.  This icecream only makes use of maltose  and fructose which is more than enough sweetness for a diabetic person! Remove and scoop the icecream into a bowl.🍦  Enjoy.  

    Reichado masala

    My mum would often make a Reichado masala.  Reichado masala is a variation of the goan sorpotel masala.  This masala is a big help for busy people which has a good balance of flavours.(versatile and handy)  This masala is addictive specially if you ❤ spice, which most Goans do.  Most Goan houses have their own version of reichado masala.  I’m sharing my mum’s recipe:

    Ingredients:

    1. 9 red chillies  (bedki and kashmir chillies mixed)
    2. 1 tsp cumin
    3. 1/2 a pod garlic (preferably Indian)
    4. 1″ ginger (preferably Indian)
    5. 9 cloves
    6. 1 1/2″ cinnamon sticks
    7. 7 peppercorns 
    8. 1 small lemon size tamarind ball soaked in water.
    9. 1 tsp turmeric powder 
    10. 1 tsp salt 
    11. 1 tbs jaggery grated (Goan cane jaggery)
    12. 2 tbs oil
    13. 2 tbs. Vinegar (Goan toddy vinegar
    14. Water as required 

    Grind ingredients  (1-7) in a mixer with enough water to make a nice masala paste for 2-3 times.  Now add the soaked tamarind and grind again twice.  Remove the ground masala into a bowl.  Add a little water to the mixer, wash and remove in another bowl.

    Now in a non-stick vessel add oil.  Add the ground masala and fry.  Add the turmeric powder, salt and mix well.  Add the masala water and cover and fry.  Add jaggery and vinegar.  Cover and cook for 5 minutes.   The masala will become dark and thick.  Switch off the gas. Let it cool.  Remove and store in a clean bottle to use when required

    Fried Stuffed Squids 

    So whenever mum would buy fish, squids, prawns, bitter gourd she would prepare reichado masala and stuff the masala into the above.  The masala was ground and then fried on a slow sim flame to cook and caramelize the flavours.

    I’m sharing with you her recipe for a stuffed squid fry which is yummy and finger licking good.

    • 1 kg. Squids (I used 8 only for squid fry and the remaining in another dish)
    • Salt to taste 
    • 1 tsp turmeric powder 
    • 2-3 tbs. Vinegar (coconut vinegar)
    • 350 gms prawns (cleaned and cut into small pieces)
    • 2-3 tbs reichado masala (See post for the recipe)
    • 1 onion finely sliced 
    • Oil for frying
    • Toothpicks as required

       Squid Cleaning process:

      1Kg. Squid.  Remove the head and the skin.  Clean the insides and discard the same. Don’t slit or cut open the squid.  Near the tentacles in the head cut and discard the ink sack.   I know in many others countries the ink is used for various purposes but not in Goa or India. A button like structure in the head should also be  removed. The tentacles should be kept with the squid.  (I had used the tentacles for another dish) Wash nicely your squids with water till completely clean.  Now add the vinegar, turmeric powder and salt.  Put this mixture into the body of the squids.  Mix well and keep aside for 1/2 an hour.

      In the meanwhile, in a non-stick vessel add the oil, when the oil is hot enough add the onion and fry till it becomes soft and translucent.  Fry the prawns with 2-3 tbs. of reichado masala and salt to taste.  When the prawns turn opaque switch off the gas.  Let it cool completely.  

      Now after 1/2 an hour wash the squids nicely.  This is done to get rid of some of the fishy smell. Dry the squids.  Stuff the squid with the fried prawns mixture.  Fill 2/3 of the squid and close with a toothpick.  Heat the same pan which you used to fry the prawns.  Add oil as per your choice. (Enough to fry the squids).  When the oil is hot enough add the squid.  Cover and let it cook on a simmer.  After 5 minutes carefully open the cover and turn the squids carefully to the other side and cook. Let the squids carmelize in the masala.  Turn and cook till all the squids, are well cooked in the masala.  Relish.  Reichado Masala 

       Paella

       So I have made Paella before for my family and they loved.  I decided why not go European and make a Paella instead of our Arroz, this weekend. 

      Paella is a Spanish dish, which I would compare to a fried rice.  This is my take on Paella and I’m sharing this recipe with you.  I have included chicken, sausages and seafood.

      Ingredients:

      • 4 tbs. Olive oil
      • 1/2 a chicken breast cut into 1″ cubes
      • 1 onion chopped
      • 2 tomatoes chopped 
      • 1/2 a red pepper finely chopped 
      • 1/2 a green pepper finely chopped 
      • 1/2 a pod garlic cloves cleaned and cut fine
      • 1/2 tsp. paprika 
      • 1 c. basmati rice washed and soaked for 1/2 an hour
      • 2 c. prawns stock (See below)
      • 4 chicken sausages
      • 1/2 celery finely chopped , leaves separated
      • 4 big squids cleaned washed and cut into 1/2″ circles
      • 250 gms. prawns cleaned and washed
      • Salt to taste 
      • Turmeric 1 tsp
      • 1/3 C peas

      Method: In a non-stick vessel heat oil on medium heat. Brown chicken, chicken sausages and remove.  Add prawns brown it a little and remove. Then add the peppers and remove.  Add garlic.  When it turns golden add the onions.  Saute and cover.  When it becomes translucent add the tomatoes and cook till it becomes soft.  Now add the rice and saute for sometime.  Add the stock, salt,  paprika, peas and squid and cook for 15 minutes on a high flame.   When it starts boiling and the stock has reduced to 1/2 the quantity lower the flame to a simmer.  Now introduce the chicken, sausages, prawns, peppers and mix well.  Cover and let it cook for 3 minutes. Check the taste.  Switch off and decorate with celery leaves.  


      Alternatively you can add parsley, olives, shellfish, crab meat chunks etc. You can skip or substitute items in the menu as per your choice.

        My mum would make a lot of stocks which was used for various purposes. Then after marriage we used cubes, but when I read that they contain monosodium glumate (MSG) I stopped using cubes.  Mummy knew best.❤ 

        Ingredients to make the prawns stock:

        1. The head and shell and tails  of the prawns. 
        2. Water as required (I used 3 cups)
        3. Salt 1 tsp.

        Boil in an aluminium vessel till the stock reduces a little.  Strain and bang the heads and tails in the vessel.  Now strain again.  Discards the shells, tails and head.  Use the stock as desired.

        Lady fingers curry with prawns

        Almost all Goans love prawns and include it in their vegetable curry preparations.  So whether its a pumpkin curry, drumsticks curry, raw mango curry or a lady fingers curry we Goans will add prawns in it.  This is also a hot favourite in my home and my family swipes this off immediately❤.  I have shared this curry with friends and relatives who were all praise for it.  So I’m sharing with you my mum’s recipe for the lady fingers and prawns curry.

        Ingredients:

        1. Lady fingers 1/2 kg. washed, dried, head and tail chopped, cut into 1 1/2″ size pieces
        2. Prawns 3/4 kg. Cleaned, deveined, washed and salted 1/2 hour before use.
        3. Onion 1 medium size finely chopped 
        4. Tomato 1 large finely chopped 
        5. Green chillies 3 slit lengthwise 
        6. Sola/Kokum as required 
        7. Oil as required 
        8. Salt to taste
        9. Turmeric powder 1 tsp 
        10. 9 red chillies  (mixed bedki and kashmir)
        11. Cumin 1 tsp
        12. Coriander seeds 2 tbs.
        13. Garlic 3 cloves
        14. Coconut 1/2 scrapped 
        15. Tamarind soaked for 1/2 hour (small lime sized ball)
        16. Water as required 

        In a mixer grind items 9-14 with enough water to form a smooth paste for 2-3 times.  Now add tamarind and grind again twice till you get nice thick paste.  Remove the masala paste in a bowl.  Wash the mixer with 1/3 cup water and keep aside.

        In a non-stick vessel heat oil.  Add chopped onions and saute till translucent. Now add the green chillies and fry till they release their aroma.  Now add the tomatoes and cover and cook till they turn mushy.  Add the masala and fry well till the oil floats.  Now add the masala water and enough water to make a nice curry.  Add lady fingers, sola and mix.  Cover and let it cook for 10 minutes. Add prawns and salt, cook for 5 minutes.  Switch off and relish😃 with rice.

        Ambot Tik

        Ambot Tik as the name says it all is a sour, spicy curry prepared by Goans.  This curry doesn’t include the use of coconut in any form.  Ambot Tik is my favourite curry from my childhood days.  So when my mum would prepare ambot Tik, I would run home happily to eat my food.  I’m sharing my mum’s recipe for her version of an Ambot Tik curry.

        Ingredients:

        1. 1 onion cut fine
        2. 3 green chillies cut at a slant or slit lengthwise  (as per preference)
        3. 2 big tomatoes cut fine
        4. Oil as required
        5. Salt to taste
        6. 1 kg cat fish cleaned, washed and salted 
        7. 12 chillies (mixed kashmir and bedki)
        8. 3 garlic cloves
        9. 1 tsp cumin
        10. Water as required
        11. 2 tbs. Vinegar (as desired)
        12. Bhindi Sola (as desired)
        13. 1 tsp. Turmeric 
        14. 1 lemon sized Tamarind ball soaked for 1/2 an hour.

        Method: Grind items (7-10) in a mixer to make a smooth paste for 2-3 times.  Now add the soaked tamarind and grind again till you get a nice thick paste. Remove the ground masala and keep aside. Add a little water to the mixer  and remove the remaining masala in a bowl.

        In a non-stick vessel heat oil.  Add onion and saute till translucent.  Now add the slit green chillies and fry for 2 minutes.  Add tomatoes and saute well.  Cover and let it cook till the tomatoes become soft and mushy then add the ground masala.  Fry well for sometime till oil starts to float. Now add the masala water and stir well to incorporate.  Add more water according to the thickness of the curry desired by you.  Let the curry boil.  Now add the fish and swirl the vessel. Add the sola, vinegar, salt and turmeric powder.  Swirl the vessel again.  Let the curry boil for 5 minutes.  Switch off the gas.  Your curry is ready to eat.😋  You can substitute with any other fish like shark, mackerel, sardines, sting ray fish, squids etc.  

        Khichuri and Dahi kadhi

        So during summer my mum would prepare curds at home.  This was the best time for us as kids.  No meat, no vegetables, just lassi, curds and dahi curry.  Total cooling effect for the stomach during hot summers.

        Then after my son was born my neighbours suggested making and feeding my son mung dal khichuri with dahi kadhi.

        So sharing my take on khichuri and Dahi kadhi.

        Ingredients for khichuri : 

        • 2/3 c Kerala/Goan Red parboiled rice cleaned, washed and soaked for 1 hour
        • 1/3 c whole mung cleaned, washed and soaked for 1 hour
        • 8-10 garlic cloves crushed and cut into chunks
        • 1″ ginger cut finely
        • 3 black cardamoms
        • 1/8 tsp. Cloves
        • 2″ cinnamon sticks
        • 3 green cardamom 
        • 1 bay leaf
        • 1 tsp cumin
        • 1 tsp mustard seeds
        • 1 tsp turmeric powder
        • 1 tsp red chilli powder
        • 1 onion finely chopped
        • 1 tsp grated jaggery
        • 2 tbs. Oil 
        • 1 tbs. Ghee melted
        • Water as required
        • Salt to taste

          In a cooker heat oil.  Add mustard seeds and when they stop spluttering, add cumin and let it turn golden and the aroma spread.  Add chopped garlic and fry till golden.  Now add the bay leaf, cardamoms, cinnamon, cloves and fry well for 1 minute. Now add chopped onion and fry well till the onions turn translucent.  Now add the rice and mung, tumeric, red chilli powder, ginger and salt.  Stir well to incorporate.  Add 2 cups water and mix.  Close the cooker and when the cooker gives 4 whistles, switch off the gas.  Let it cool then open and serve with Dahi kadhi.

          Dahi kadhi ingredients:

          1. Curds 2 cups
          2. 4 tbs. gram flour
          3. Water as required
          4. 1 tsp. Chilli powder 
          5. Salt to taste
          6. 1 tsp. Turmeric powder (the turmeric wasn’t good quality hence the pale colour.  As I finished the turmeric powder I had used for khichuri, opened a new packet and refilled.)
          7. 1 tbs. Coriander powder
          8. 1 tsp. Mustard seeds
          9. 1 tsp. Cumin
          10. 10-12 Curry leaves
          11. 10-12 garlic cloves cut finely
          12. 5 red button chillies 
          13. 3 green chillies cut at a slant
          14. 1″ ginger cut into juliens  
          15. 2 tbs. Oil
          16. Pure Ghee (as required)

          In a bowl whisk together 1-7 ingredients so that it’s not too thick or thin.  

          In a non-stick vessel heat oil.  Add mustard seeds and when they start spluttering add cumin.  Let it fry till it becomes golden,  add garlic and saute till the raw smell goes away.  Now add the slit green chillies and red button chillies.  When they start spluttering add the curds mixture.  Keep stirring or the curds will separate.  We need a smooth Dahi kadhi.  When you stir for about 5 minutes and the curd curry is mixed well,  cover and let the kadhi boil for 10 minutes.  You will get a good aroma in your kitchen.  Before switching off the gas add the curry leaves and ginger.  (In my mum’s house the curry leaves were always put in last.  Over the years I have experienced that the flavour of ginger goes away when you add ginger before hand and cook away.) Taste and add salt if required.  Serve hot with the kitchdi and pour a tablespoon of hot melted ghee.  Heavenly.  Relish.

          Benefits of mung: It has a high source of proteins, fiber, antioxidants, phytonutrients like thiamine, manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.  It defends against several chronic diseases like heart diseases, cancer, diabetes and obesity.  It also helps in lowering inflammation.

          Benefits of curds: Helps to improve digestion, good for your heart.  Great for those who are lactose intolerant. Helps to boost immunity, good for your teeth and bones.  Can be used as a skincare product.  It helps to get rid of dandruff.  Helps to release stress and anxiety.  Helps in curing peptic ulcers.  Reduces cholesterol.  Helps in minimising blood pressure, prevents vaginal yeast infections.  Helps to avoid osteoporosis and arthritis.  Helps to lose weight and controls hormonal imbalance.

          Veg. Fried Rice

           

          Now who doesn’t like a quick and easy dish, specially when it’s hot.  So sharing with you a nice and easy veg. fried rice recipe.

          Ingredients:

          • 1 cup cooked basmati rice
          • 1/2 capsicum each of red, green and yellow cut into cubes
          • 1 bunch spring onions finely chopped
          • 1/3 cup corn kernels boiled and drained
          • 2 tbs dark Soya sauce
          • 1 tsp white pepper powder
          • 1/3 cup mushrooms cut finely and boiled and strained 
          • 1/3 cup carrots cut into cubes boiled and strained
          • 5-6 garlic finely chopped 
          • 2 tbs. sesame oil for cooking
          • 4 green chillies finely cut
          • 1/3 cup vinegar

          In a non-stick vessel add sesame oil.  When the oil is hot enough add garlic and fry on high flame.  Now add 1 tsp white pepper powder and carrots, mushrooms, corn and capsicum.  Stir well. Add 2 tbs.soya sauce and 1 tbs vinegar. Add rice and mix well.  Shake the pan.  Sprinkle the spring onions.  Switch off the gas. Serve with chopped green chillies dipped in vinegar, soya sauce and tomato sauce on the side.  Relish.

          Pepper Chicken

          Now don’t we all love quick preparation of meals specially budget friendly using few ingredients.  So this recipe is a quick, easy method for a tasty chicken.  I first ate this dish at my friend Louella Braganza’s house.  Yes spent quite a few of my youth days with them and as close family friends relished each other’s company😋.  I was lucky to get the recipe and as luck would have it after getting friendly, with my husband we had gone out to eat.  So when we ordered this dish from the menu.  We enjoyed it and I immediately told hubby that I would prepare it for him the next time he came home.  

          Sharing the same with you.

          Ingredients:

          • 1 kg chicken cut as required (skin on). I made 12-14 pieces. 
          • Salt 1 tsp
          • Pepper 1 tsp
          • Oil/Butter 2 tbs
          • Juice of 1/2 a lime

          Ingredients:

          Wash the chicken nicely and prick all over with a fork.  Apply salt, pepper and lime juice and marinate the chicken overnight.

          Next day in a pan heat oil and add the marinated chicken and fry well.  The salt and lime juice will help caramelize the chicken.  Turn and repeat the process on the other side.  When it starts to turn brown your chicken is ready.  Enjoy as a side dish with any Chinese main dish.