Thai Green curry

Thai food is one of my favorites. It is light , has a curry base usually and incredibly healthy.
This Green Curry is part of traditional Thai Cuisine and is made specially with with the green curry paste. Thai cooking uses their traditional versions of vegetables and spices like galangal, lemongrass and kaffir lime leaves.
Last weekend my trip to the supermarket had a surprise in store for me. I discovered fresh lemongrass in the "Oriental " section. And of course I had to bag one and give it a try in my version of the curry. I could not lay my hands on any lime leaves though.
Also I skipped the fish sauce which I found was being used in all the authentic recipes. Instead I opted for soy sauce mixed with garlic paste and brown sugar.
The result was not too bad..... do try it out.

Thai Green Curry with Chicken:
boneless chicken: 1/2 lb cleaned and cut into bite sized pieces
eggplant:1 cup diced
red bell pepper: half of one julienne d
coconut milk:1 and 1/2 cup
soy sauce:1 and 1/2 tbsp
brown sugar:1 and 1/2 tbsp
garlic:1 clove chopped fine
canola oil:2 tbsp
green curry paste:2 tbsp (See below)
basil leaves:4-5(optional)
salt

Green Curry Paste: (yields around 1/2 cup)
garlic:3 cloves
coriander:handful of leaves and soft stems
lemon grass: half of one (I finally got one in the supermarket YAY! Find out how to work with the lemongrass here)
green chili:3 slit
shallots:4 chopped fine
ginger paste: 2 tbsp

Just make a paste of the above in the blender.

Heat the oil in a pan.
Add the green paste and fry for 2 minutes on low medium heat.
Add the coconut milk and let it come to a boil.
Add the chicken pieces and the egg plant.
Add the soy sauce , brown sugar and the garlic.
Cover and cook for 5-6 minutes on medium heat.
Add 1/2 cup water, salt to taste and the red bell pepper.
Cook for 5-6 more minutes or until the eggplants are tender and the chicken is cooked. Garnish with the basil.
Serve hot with white rice and go on.... Dream THAILAND!

Beans in coconut and poppy seed paste

This is a very simple lunch dish .. one you can make in a jiffy and enjoy with hot white rice.
C came home for lunch and I had fresh beans in the refrigerator. So there I go and in 15 minutes this delicious veggie dish was ready.

To make this you need:

fresh green beans:300-400 gms
poppy seeds(posto)- 4 tbsp ground into a fine paste
coconut shavings-1/2 cup
nigella seeds-1/2 tsp
green chillies-2-3 slit (according to taste)
turmeric-1/2 tsp
white oil- 3 tbsp
mustard oil-1 tbsp
salt

Heat the white oil in a pan and sizzle the nigella and the green chillies.
Next add the beans and fry for a minute .
Add little salt, the turmeric and cover the pan and put the flame on low medium.
Let the beans cook for 5-7 minutes.
Once the beans are soft, add the poppy seed paste and the coconut.
Mix properly with the spices and check the seasoning.
Before taking it off the heat just sprinkle them mustard oil and serve.

P.S.1. You can replace the white oil with mustard oil if you want.
2. This is a recipe I picked up from Sananda.... a popular Bengali magazine.

Bottle gourd curry or simply.... lau ghonto

OK! A simple vegetarian curry was what we were craving for.... it was chilly outside..... and C was home for lunch and I had half of a bottle gourd at my disposal..... so the genius me thought ...why not try "lau bori" for a change....!!!
Till now everything was fine.... and then the idea struck....So here is the little "tweaked" recipe of my version of lau ghonto...!

Ingredients:(for 3-4)

half a bottle gourd- shredded fine
bengal gram lentil-1/4 of a cup(cholar dal) boiled and almost cooked with no turmeric
bori (small ones)-a handful
shredded coconut-3 -4 tbsp
cumin (whole)-a pinch
panchphoron-a pinch
ginger paste-1 tsp
black mustard (whole)-a pinch
dry red chili- 1
Ghee-1/2 tsp
cooking oil- 1 tbsp
Coriander sprig
Sugar
Salt



Fry the boris till they are brown and crispy and set aside.
Now heat 1 tbsp oil and add the red chili, panchphoron, cumin and mustard. Let them sizzle.
Next add the gourd , coat with the spice , put the gas on medium , sprinkle little salt, cover and let the gourd cook in its own water. It takes around 10-15 minutes. Check from time to time and stir.
Now add the ginger paste and the boris. Cover and cook for another 4-5 minutes.
Next add the shredded coconut and adjust the salt and sugar according to taste.
Finally sprinkle a handful of coriander and stir in the ghee.
Serve with white rice and voila!!!