Monthly Archives: April 2014

Turn Soup into a Meal – Tom Kha Asparagus with Jasmine Rice

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vegetarian asparagus tom kha soup
Spring nights are chilly here in Portland, and this vegetarian Thai tom kha soup with a big scoop of jasmine rice on top brings wonderful warmth and spice to a cold night. Thai soups at restaurants are often not vegetarian. They contain chicken stock and fish sauce. So when I’m graving a spicy, tangy Thai soup, I make it at home, using a vegetarian stock.
kaffir lime, galangal, lemongrass and vegetables for vegetarian tom kha soup
Tom kha is a spicy coconut milk soup. The stock contains what I call the “Thai Trio” – lemongrass, galangal, and kaffir lime leaves. You can find all three ingredients at Asian markets, and they’re all you need to make a deliciously fragrant base for any Thai style soup. I used asparagus as the main vegetable in soup because its one of my favorites and its in season.
To make it a complete meal, serve the tom kha asparagus soup with cooked jasmine, brown, or basmati rice.

Tom Kha Asparagus with Jasmine Rice

Serves 2

Ingredients
4 cups vegetable stock or water
6 kaffir lime leaves
one 1/2 inch piece of galangal
2 lemon grass stalks, cut into 6 pieces
1-2 thai chillies, slit
1/2 can straw mushrooms, drained
16 spears asparagus, tough stems removed,and cut into 3 pieces
1 cup coconut milk
3 tablespoons lime juice
1/2 teaspoon sugar
1 tablespoon light soy sauce
2 tablespoons chopped cilantro
1 cup cooked jasmine, brown or basmati rice

Method
1. Place the vegetable stock or water in a saucepan and bring to a boil.
2. While that is heating up, lightly bruise the kaffir lime, galangal and lemongrass pieces in a mortar and pestle. Add to the stock/ water and simmer for 30 minutes.
3. Strain the stock, reserving the liquid. Discard the solids in the stock. Return the stock in the saucepan, add the chili, mushrooms, asparagus, coconut milk, lime juice, sugar and soy sauce and bring back to a boil. Boil the soup till the asparagus is cooked but still crisp, about 1 minute. Taste the soup and add more soy sauce if needed.
4. Garnish with cilantro and serve with rice.

Protein-Packed Quinoa Egg and Kale Scramble

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Try this quinoa, egg and kale scramble if you want to start your mornings with a filling, protein packed, yummy breakfast. There is at least 11 grams of protein per serving in this dish, thanks to all the quinoa. And who says eggs are only for breakfast?! Make this scramble and put it between bread slices for a delicious lunch, or whip up this recipe for a fast dinner.

eggs and kale for scramble

If you have cooked quinoa on had, this recipe takes just a few minutes to make. I like using red quinoa because it looks jeweled and beautiful against the scrambled eggs. But white quinoa will work just fine. I added dried oregano to the scramble, but feel free to add any kind of seasoning you like. Dried herbs, chipotle peppers, tabasco sauce, curry powder will all be great seasonings for this quinoa and egg scramble.

Quinoa, Egg and Kale Scramble Recipe

serves 3-4

Ingredients
2 tablespoons butter or olive oil
2 cups shredded kale
6 large eggs
2 tablespoons milk
1/2 teaspoon dried oregano or Italian seasoning
1/2 teaspoon garlic powder, optional
1/2 cup cooked quinoa
Salt & Pepper

 Method
1.Heat the butter or oil in a skillet. Add kale and stir just until it turns bright green, about 30 seconds.
2. In a bowl, whisk the eggs, milk, salt, pepper, and oregano and garlic powder together.
3. Pour the eggs over the kale, and stir. Let the eggs cook on medium heat till the bottom is starting to set.
4. Add the quinoa, and scramble the eggs till they set, but are still soft.
Serve with toast.

10 Minute Lemony Rice Noodles (Lemon Idiappam)

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lemon rice noodles I love rice noodles in any form and this lemony rice noodles recipe is one of my quick and easy favorites. In India we make a similar dish using fresh string hoppers (rice noodles) called lemon idiappam. I use store bought dry rice noodles (also called rice sticks or rice vermicelli) as a shortcut. The rice noodles only need a quick soaking in hot water. And while the noodles are soaking you can prepare the tadka (tempered spices). So you can make this dish in just 10 minutes.

You can find rice noodles in the Asian aisle of the grocery store, or at Asian markets where there is usually more variety and brands. Make sure the only ingredient listed on the packet is rice or rice flour. Some brands will list water and salt, besides the rice as ingredients and thats ok.
lemon, ginger, rice noodles, curry leaves
 The seasoning for these lemon rice noodles is simple and easy. Its the standard Indian “tadka” – a tempering of whole spices in oil. I then add freshly squeezed lemon juice and turmeric to the tadka before throwing in the rice noodles.
tadka of chana dal, curry leaf, mustard seeds, turmeric This is a crowd pleasing recipe, easy to make, and keeps well so you can take it for pot lucks and picnics. Kids will also love it. Serve it with a simple coconut chutney, pumpkin spinach curry, or my cashew nut curry. Make it a complete meal by throwing in some steamed broccoli or sautéed vegetables on top of the noodles.
lemon rice noodles

Lemony Rice Noodles (Lemon Idiappam) Recipe

serves about 4

Ingredients
8 oz rice sticks
1 tablespoon oil
1/4 teaspoon black mustard seeds, optional
1/4 teaspoon cumin seeds
1 tablespoons chana dal, optional.
1 tablespoon cashewnuts
1 tablespoon minced ginger
1 green chili slit. Use more if you like it hot.
6 curry leaves
a pinch of asafoetida, optional
1/4 teaspoon turmeric
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, optional
2 tablespoons finely chopped cilantro

 Method
1. Soak the rice noodles according to package directions. Drain and set aside.

2. Heat a large wok with the oil. Add the mustard seeds if using. When they pop, add the cumin seeds, chana dal, cashew nuts, ginger, chili, curry leaves and asaf0etida. Stir on medium-low heat till fragrant and the chana dal and cashews are golden.

3. Add turmeric, lemon juice, salt and 1 tablespoons water. Bring to a boil.

4. Immediately dd the soaked rice noodles to the wok. Using tongs, gently toss till everything is well combined. Mix in the lemon zest if using. Garnish with cilantro.

Serve hot with Sri Lankan Cashew curry, pumpkin curry or just on its own.

 

Sri Lankan Cashew Curry Recipe and a Giveaway

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sri lankan cashew curry

One of my favorite dishes that I had on a recent trip to Sri Lanka was this cashew curry. The hotel chef kindly agreed to show me how he makes it and I’m so excited to share the recipe with you! But first, here are some photos from my trip. (Make sure you also check out part 1 of my Sri Lanka trip with a two ingredient coconut roti)

Breakfast – My favorite meal in Sri Lanka

Red rice string hoppers, coconut roti, and potato curry with tea for breakfast

Hoppers for breakfast - fermented rice crepes

Curry leaf hoppers

Sweet string hoppers filled with coconut

Fresh pandan leaves add a herbal flavor to Sri Lankan cooking

Vegetable stuffed roti demo

Welcome drinks at Vil Uayana - coconut water, juice, iced tea

Climbing Sigiriya Lion Rock

Sigiriya lion rock

Climbing the Sigiriya rock, all 600 feet!

View from the top

At the end of the climb we treated ourselves to Old Arrack - distilled coconut toddy

Sri Lankan Cashew Curry Recipe

cashew nuts, pandan and spices for sri lankan cashew curry

This cashew curry uses soaked cashews and coconut milk, spiced with sweet cinnamon and cardamom, spicy green chillies, herby pandan and unraosted Sri Lankan curry powder. Unroasted Sri Lankan curry powder is lighter in color than the roasted kind, and is often used in vegetable curries and coconut milk based dishes. Unroasted or raw Sri Lankan curry powder contains coriander, fennel, cumin, cinnamon as the predominant spices. Sri Lankan curry powder is availableonline

frozen pandan leaves and unroasted sri lankan curry powder

Frozen pandan leaves and unroasted Sri Lankan curry powder

Pandan leaves are used in Sri Lanka, much like curry leaves are used in India. Pandan, also called screw pine, is a tropical tree. Its leaves are used in Sri Lankan, Malaysian and Thai cooking. In India Pandan is called Kewra, and although not used in cooking, it is used to flavor drinks. Pandan has a wonderful, herby, grassy flavor.

sri lankan cashew curry step by step

Making this cashew curry is easy. Just sauté the aromatics and onion and garlic, then add the spice powders, followed by soaked cashew, tomato and coconut milk. Then cook everything till the cashew soften. Remember, the longer you soak the cashews, the quicker they will cook. For cashew curry, never add salt while cooking. Salt won’t let the cashews cook quickly. Always add salt right at the end for cashew curry.

sri lankan cashew curry

Serve Sri Lankan cashew curry with white, brown or red rice. It also goes well with string hoppers. Sometimes I even serve this curry with quinoa!

Sri Lankan Cashew Curry Recipe
serves about 4

Ingredients
3/4 cup raw cashew nuts
1 tablespoon oil
1/4 teaspoon black mustard seeds, optional
6 curry leaves
2 one inch pieces of pandan leaf, optional. Available frozen at Asian markets.
1 Thai green chili, slit
1 cardamom pod, cracked open (gently smash it with the back of a spoon)
1 thin sliver of cinnamon
2 shallots, chopped
1 fat garlic clove, chopped
1/4 teaspoon turmeric
1/2 teaspoon unroasted Sri Lankan curry powder, available online
1/4 teaspoon pepper powder, optional
1 small tomato, chopped. I used 6 cherry tomatoes instead.
1 cup coconut milk

Method

1. Place the cashews in a bowl and cover with hot water. Let them soak for 1 hour. Drain and set aside.

2. Heat oil in a saucepan, and add mustard seeds if using. When they pop, add in the curry leaves, pandan leaves, green chili, cardamom and cinnamon. Stir for 30 seconds. Add the shallots and garlic and cook for about a minute, or till the shallots are soft.

3. Add the turmeric, curry powder and pepper powder. Give it a quick stir. Then add the soaked and drained cashews and tomato nd stir to coat. Then pour in coconut milk and 1 1/2 cups water. Bring to a boil. Cook on a lively simmer till the cashews are very soft – about 40 minutes. If the curry is too thick, add more water 1/4 cup at a time and boil again.
4. Stir in salt and serve hot with rice.

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Sri Lankan Curry Powder and Tea Giveaway

I’ve bought back some curry powders and tea from my trip and will be sending it to one lucky winner!
One randomly picked winner will receive
1. A 100g packet of roasted Sri Lankan curry powder
2. A 100g packet of unfrosted Sri Lankan curry powder
3. Basilur tea flavored with papaya and marigold, in a book shaped tin

Enter below! US and Canada shipping only! a Rafflecopter giveaway

Everyday Mixed Vegetable Curry Recipe

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I’ve been a serious cook for over 15 years. I cook all kinds of recipes (vegetarian ofcourse!) – international recipes, quick and easy recipes, rich and complex recipes. But the kind I enjoy eating the most are the simple curries that remind me of home. This everyday mixed vegetable curry is one such recipe. Its fuss free, bursting with flavor and wonderfully comforting.

Everyday Mixed Vegetable Curry Recipe

serves about 4
Ingredients
2 large ripe tomatoes
1 tablespoon oil
1/2 teaspoon cumin seeds
1 green chili, slit, optional
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 heaping teaspoon ground coriander
1/8th teaspoon chili powder, or more according to taste
1/2 cup diced carrot (small cubes)*
1/2 cup chopped green beans*
1 cup chopped cauliflower florets*
Salt
2 tablespoons chopped cilantro

*Chop all the vegetables small, and keep them the same size so they cook evenly

Method
1. Core the tomatoes and puree them in a blender, using as little water as possible. Blend into a very smooth puree and set aide.
2. Heat oil in a saucepan. Add the cumin seeds. When they sizzle, add the green chili and cook for 10 seconds. Turn the heat down to low.
3. Sprinkle the turmeric, cumin, coriander and chili powder on the oil. Immediately pour in the pureed tomatoes plus 2 cups of water. Bring to a boil. Then reduce heat enough to maintain a lively simmer. Cook till the sauce thickens just a little, and gets glossy, about 7 minutes.
4. Now throw in the vegetables and salt and cook covered till vegetables are soft.
5. If the sauce is too thick, add up to one cup of water to thin it down and boil for another minute. This is not a thick curry, it should be a little thin.
6. Garnish with cilantro. Serve with rotis.

Potato Kurma with Fried Onion. Remembering my grandmother through her favorite recipes.

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To commemorate my paternal grandmother’s first year death anniversary, I am posting a series of my grandmothers favorite recipes. This potato kurma recipe is second in the series. Read my first post in the series here.

My grandmother with my father

My grandmother with me

Of everyone in our family, I think I spent the most time with with my grandmother. She raised me, I shared a room with her, and went with her every where. I was always by her side. And I learnt a lot from this amazing woman just from tagging along. “Don’t depend on anyone. You must learn to do things yourself”, she’d say again and again. Every time I traveled with her, which was a lot, she would teach me again and again how to be independent. Through her, I experienced the joy that comes from not depending. As early as 10 years old, she’d make me check in at airports. There I’d be, not even reaching the counter, checking in for the two of us. It made my 10 year old self feel empowered and confident.

My grandmother also often said it was important to learn to cook and I think its one of there reasons I took an interest in cooking early one. (Ironically, she never cooked herself!). She relished this potato kuruma, often having her cook make it for dinner with fresh chappatis. This kurma, made with coconut milk and topped with fried onions, is rich and comforting. And the home made masala which is the flavor base of this kuruma is well worth the effort.

Take care not to overly brown the chills and the spices in the masala. If you over toast the spices, the kuruma will taste bitter. The trick is to stir constantly so the spices toast evenly. Remove the spices from the heat as soon as they smell fragrant.

Potato Kurma with Fried Onion Recipe

serves about 4

Ingredients
For the Masala
1 teaspoon oil
6-8 dried red chilis
2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon uncooked rice, optional

For the Kuruma
1lb yukon gold potatoes
1/4 cup oil
3/4 cup finely diced yellow onion
6 curry leaves
Salt
1 cup coconut milk

For the topping
2 tablespoons oil
1/4 teaspoon mustard seeds
1/2 cup thinly sliced onions or shallots
1 dried chile
6 curry leaves

Method
1. First make the masala. Heat oil in a small skillet, and add chilis. Cook them on medium heat just till they turn color, about 45 seconds. The chills should still be fairly red in color, not black. Remove the chiles and place on a plate.
2. To the same pan, add the remaining masala ingredients. (No need to add extra oil). Fry till they are fragrant and lightly browned, about 45 seconds.
3.Using a spice grinder, grind the chiles and spices using a little water, into a thick paste. Set aside.
4. Now make the kuruma. Peel and cube the potatoes. You should have approximately 5 handfuls of cubed potatoes.
5. In a large wok or saucepan, heat the oil and add onions and curry leaves. Cook on medium heat till the onion is soft, about 1 minute.
6. Add the potato cubes and cook, stirring for about 5 minutes.
7. And the ground masala paste and salt. Stir well.
8. Add enough water to cover the potatoes (about 2 cups). Bring to a boil. Then cover the wok with a lid, and let the potatoes cook on a lively simmer till the potatoes are soft but still holding their shape. Then remove the lid, and continue cooking till most the water is absorbed.
10. Now pour in coconut milk. Stir and turn off heat.
11. While the potatoes are cooking, work in the topping – heat oil in a small saucepan, add mustard seeds and let them pop. Then add all remaining topping ingredients and sauté on medium heat till the onions are browned.
12. Top kurma with the fried onion topping. Serve kuruma with rotis or naan.

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