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| Recipes - A Dash Of This And That |
From Nimbupani's recipe jar
01/20/2006
Spicy Papaya Salad
1 cup raw papaya
Shredded ½ Cup Long green beans (Steamed)
2 plum tomatoes
3 tblsps Crushed Roasted Peanuts
3 tbls. Fish Sauce
11/2 teaspoon palm sugar
3 teaspoons lemon juice
3-4 red hot dried chilies
2 cloves garlic
1.Pound the chilies and garlic in a large wooden mortar until crushed.
2. Cut 1/4 cup of the long beans bite-size.
3. Cut the tomatoes in quarters.
4. Add the fish sauce, lemon juice, and palm sugar and mix well.
5. Add the papaya, tomatoes, and peanuts.
6. Serve with sliced cucumber and the green beans.
1 pack of thin rice noodle (9 oz. Or 250 gms.)
1 Cup frozen cooked shrimps
1 Bunch of chopped green onions
11/2 cup Bean Sprouts (use shredded cabbage as substitute)
2 eggs
2 tbls. Pickled white radish (Chinese) 11/2 tsp.
Garlic chopped red pepper flakes
2 tbls. Fish sauce lime slices
1 Cup thin slivers of Tofu (Bean curds)
4 tbls. Rice vinegar 2 tbls.
Ground roasted peanuts ½ tsp
Dried crushed Shrimps 2 tsp.
Sugar 3 tbls. Oil
1. Combine the vinegar, water, fish sauce, sugar, red chili flakes and dried shrimp in a small bowl.
2. Bring the noodles to a boil and cook these for 2 minutes, or until they are almost tender.
3. Soak rice noodles in warm water overnight.
4. Drain and rinse the noodles well, then spread them on paper toweling to dry slightly.
5. Then thaw the frozen shrimp. Heat oil in a wok or large skillet.
6. Add garlic and fry for 10 seconds.
7. Then add finely chopped, pickled radish.
8. When the mixture starts to get brown and fragrant, stir in the tofu and shrimps.
2 cups coconut milk
2-3 Tbs. green curry paste (available readymade)
1 lb. Boneless chicken, cut into bite-size strips about 2 x 1 x 1/4 in.
1/2 lb. small, round eggplants
cut in quarters 1/2 cup small sweet pea
2 kaffir lime leaves
2 tbls. Fish sauce
2 tsp. palm sugar, or to taste
1/2 to 1 Thai sweet basil leaves
Slivered chilies, to desired hotness 2tbls.
1. Heat cooking oil in a pan.
2. Add the curry paste and fry for a few minutes to release the aromas.
3. Then pour coconut milk. and bring to a boil and then add the chicken.
4. Return to a boil, reduce heat and simmer 5-10 minutes uncovered before
adding the Thai eggplants and sweet pea pods.
5. Simmer a few minutes more, then stir in the peas (if using instead of sweet pea pods) and kaffir lime leaves.
6. Season to taste with fish sauce.
7. Add palm sugar to balance and enhance the spice and herb flavors to your liking.
8. Continue to simmer until eggplants and peas are tender. Stir in the basil and chilies (as desired for added hotness) and cook another minute.
9. Serve hot over plain steamed rice.
1 medium. cauliflower.( 1 lbs)
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
2 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. corn flour
1/4 tsp. Black pepper
2 red chilies, dry
6 split green chilies
11/2 Cup oil
1 1/2 cups water
2 teaspoon Soy Sauce
Grate
Mix grated
Heat oil in a wok and deep fry small balls made out of this mixture.
In the remaining oil, add remaining ginger, garlic, Split green chilies and crushed red chili and fry for a minute.
Add the soy sauce and spring onions.
Stir-fry for a minute. Add 1/2 cups water and bring to a boil.
Add 1 tbsp. corn flour to 2 tablespoons of water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add fried
Boil for two more minutes and remove.
Serve hot with colorful toothpicks in each Manchurian.
1 cup cleaned washed and drained coriander
4 green chilies
1/2 lemon
1 cup peanuts
1/2 tsp. Red chili pwd.
1 teaspoon Amchur Pwd.
1/4 tsp. cumin seeds
2 cloves garlic.
Chop the coriander coarsely.
Put all ingredients in a small blender.
Blend till smooth. Add very little water if required.
Remove with a rubber spatula.
Store in a clean dry airtight bottle in refrigerator.
Goes well with kebabs, dhoklas, pakoras etc
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