Tom Yam Fried Rice





Happy Good Friday Peeps! Today's recipe is Tom Yam Fried Rice. Yeah! it makes no sense at all to be posting this today. But its just a follow up post from yesterday. 

This recipe was purely experimental which turned out fabulous. Don't think it is very authentic at all. Just my version. Its served with the prik nam pla which is a sauce made up of chillies and fish sauce. It goes like a dream with this sauce. I served the fried rice with these chicken wings. smack!

Not really in the mood to write anything today at all. Just physically and mentally exhausted. Looking forward to the weekend ahead... happy weekend y'all! 




INGREDIENTS:
Thai rice - 2.5 cups
Shrimp - 1/2 kg(I used the small sized ones)
Garlic, minced - 6 cloves
Onion, chopped - 1/2
Chinese broccoli - 4
Egg - 3
Soy sauce - 1/2 tbsp
Spring onions, chopped - 3 tbsps
Tom yam paste - 100 g (approx)
Small red chillies, chopped - 3

Prik nam pla (chillies in fish sauce)
fish sauce - 3 tbsps
red chillies, chopped - 4 ( depends on your heat level)
lime juice - a few drops (optional)

  • Mix all the ingredients

PROCESS:
  • Cook the rice in a rice cooker . For 2.5 cups of rice I used just 2 cups and a tiny bit more water. You dont want the rice to get soft because it cooks extra in the heat while cooking. Once your done cooking it let it cool completely.
  • Wash the shrimp. Remove the head and leave the tail on. (Although I removed the tail too ) 
  • Cut the Chinese broccoli into half along the spine and then into 2 inch pieces.
  • In a wok, heat some oil. Saute the garlic for about 15 seconds. Add the shrimps and saute. Add some salt. When the shrimps start turning pink add a quarter of the cooled cooked rice. Let the rice soak up all the goodness :)
  • Scoot all the rice to one side. Crack the eggs onto the empty side of the pan and cook it with some salt. Once it has cooked mix it with the rice and shrimp.
  • Add the chinese broccoli, onions and chillies and saute for a few seconds.
  • Add in the rest of the cooled rice and mix well. Add the soy sauce.
  • Add in the tom yam paste and mix well. Add more according to your taste.
  • Add the spring onions. stir and the serve.

STICKY THAI CHICKEN WINGS




Hello readers! Hope you've all had a lovely week! Those of you who have been following my instagram must have guessed the recipe coming up today :) 

Iv made this dish a few times before but have always fried the chicken before dropping it into the sauce. This time I tried baking it and it was as good............
This dish for me, is something I would make only on special occasions because I find it dangerously sinful with the amount of sauces, filled with sodium that goes into it. But it is sooooo tasty! So yes!....This week we had a very special friend over for dinner and we had some Tom Yam fried rice and sticky Thai chicken wings. Im a BIG fan of thai food! :)

This recipe is quite easy..... Gets all its taste from the sauces. You can alter the amount of sauces according to your taste. 


INGREDIENTS:
chicken wings with the skin - 12 (drummets and flats separated)
a pinch of salt for the chicken
tsp ginger garlic paste - 1/2 tsp
red thai chilies, chopped - 4( use the small ones for more spice)
spring onions, chopped - 3 tbsps


for the sauce:
thai sweet chili sauce - 3/4 cup
soy sauce -1/2 cup
oyster sauce - 2 tbsps
fish sauce - 4 tbsps
minced garlic - 1 tbsp
minced ginger - 1/2 tbsp
vinegar - 3 tbsps


 

PROCESS:
  • Preheat the oven to about 200 degrees celcius. Line a baking tray with parchment paper. set aside.
  • In a saucepan, combine all the ingredients given under 'for the sauce'. Cook on low heat and simmer till the sauce thickens a bit. Keep aside.
  • In a bowl, combine the chicken with the ginger garlic paste.
  • Neatly arrange the chicken on the baking sheet and sprinkle with a tiny pinch of sea salt. Bake for 15 minutes.
  • Then turn up the oven temperature to 240 degrees celcius and use the 'broil' option for about 10 minutes or till the tops of the chicken are medium brown and crispy.
  • Turn the chicken using the tongs and broil for another 10 minutes on the other side.
  • Remove from the oven.
  • Drop the chicken pieces into the sauce. On low heat mix well till the chicken is well coated in the sauce.
  • Add the chilies.
  • Taste the sauce and adjust the taste to your liking. 
  • Garnish with the chopped spring onions.





MOZZARELLA PIZZA



During the weekends when the girls are home, we try and cook together. This recipe is quick and non fussy as it doesn't have to be kneaded. I make the dough quickly and they do the rest. Yes Iv witnessed all sorts of shapes from amoeba's to stars.....and from hearts to castles! The rule is they eat what they make ;)There's always an overload of cheese....says who???

They have so much fun making their own pizzas. Its a lovely activity to do together! Try not to think of the mess and cleaning involved. 

These pizzas are very kid - friendly. They are soft and delish! If your looking for the thin crispy ones, this recipe is not for you.

This recipe makes 2 round pizzas.




INGREDIENTS:

for the pizza base:
warm milk - 1 cup
Instant yeast - 1 tbsp
sugar - 1.5 tbsps
salt - 1 tsp
salted butter, softened - 3 tbsps
extra butter for greasing
egg - 1
all purpose flour - 2.5 cups
extra flour for dusting

for the pizza sauce:
recipe in my previous post which can be found here

OR

if your feeling lazy like I did, just use the canned pizza sauce from the supermarket.I used prego.

for the topping:
I used grated mozzarella and pizza topping cheese from emborg

PROCESS:
  • In a bowl mix the flour and salt.
  • Combine the milk, yeast and sugar in a large bowl. Beat in the egg.
  • Add in the flour.
  • Grease your hands and mix the ingredients together. Use the butter to help 
  • Mix till it forms a dough. (no need to knead) Don't worry .....the dough will be slightly sticky and soft.
  • Transfer the dough into a greased bowl. Brush the tops with butter and close with a cling wrap and wait for it to double in size! Mine takes only 20 minutes
  • slightly flour the work surface and place your dough on it. Punch the dough down
  • Grease your hands again and slowly knead the dough for a minute. Add more flour if its too sticky.
  • divide the dough into two.
  • Roll it out on to a pizza pan. Adjust the dough on the sides using your fingers.
  • Bake in a pre heated oven for 5 minutes at 180 degrees 
  • Take it out and spoon some pizza sauce on it. Spread it all over . 
  • Finally add the grated cheese
  • bake in the oven at 180 degrees for about 15 minutes or till the cheese melts.


VEGETABLE BIRYANI - IN A RICE COOKER




Hi readers! hope all of you are doing well! We had a lovely time in Hongkong and just got back last night.Disneyland was the highlight........... Disneyland is every childs (and adult's) dream come true! My girls (7 and 4) loved each and every past of it!....

Came back extremely tired and hungry. Food was a nightmare in Hongkong. We went hunting for butter chicken ...came across a few good ones. Few were a disaster where we ended up getting tomato soup with bits of chicken. Yes! They call it butter chicken too!

Getting back to routine....school starts soon....definitely something for me to look forward to!;)\

This recipe is super easy and time saving. Best past is that you don't have to worry about the rice getting mushy or undercooked. Its 1 cup water for 1 cup rice. Just switch on the rice cooker and put up your feet! Pair it with a simple raita or brinjal pachadi (dip) and you are good to go! This recipe is extremely kid-friendly. Just top up the green chilies if you like it spicier.....




INGREDIENTS:
oil to saute
cinnamon stick - 2, one inch pieces
cardamom pods -  2
cloves - 4
onions, thinly sliced - 5
green chilies, slit - 2
ginger garlic paste - 3 tbsps
carrots, cut into 2 inch wedges - 2
french beans, each bean cut into three - 15
green peas, cut into 2 inch pieces - 1 cup
chili powder - 1 tsp
tomato, chopped - 1
yoghurt - 1/2 cup
mint/coriander leaves, chopped - a handful
lime - 1
basmati rice - 2 cups
salt

PROCESS:
  • wash and soak the rice in water for about 30 minutes
  • In a wok, heat some oil.
  • Add the cinnamon, cloves and cardamoms. 
  • Add the onions and green chilies and saute. cover and cook stiring every few minutes.
  • once it turns light brown add the ginger garlic paste and saute further till the raw smell goes. about 2 minutes.
  • Add the carrots and saute. Add salt and stir. Add the chili powder.
  • Add the beans and green peas and saute. close and cook for about 4 minutes.
  • Add the tomato. close and cook for a minute.
  • Add the yoghurt. Give the ingredients a good stir and let it cook further.
  • Once the vegetables have cooked add the mint and coriander leaves. Close and cook for 2 minutes and then switch off the flame. Add the lime juice and stir.
  • Transfer the vegetables into a rice cooker. Add 2 cups of water and the rice. At this point if you taste the water it must be a bit salty. So add in the necessary salt.
  • close and cook.

HOT CROSS BUNS - NO KNEAD RECIPE




Easter is almost here and I wanted to post a recipe for all my christian friends celebrating Easter. This recipe is my 'go to' recipe for bread rolls.Its not only super easy but fool proof. You don't need to knead!........simply mix everything.  So, for this recipe I just added some cinnamon and all spice powder. Please feel free to add in nutmeg, cloves or any other spice you want. You can even add in some orange zest if your feeling adventurous........Iv also added raisins and dried cranberries but you can pretty much add in bits of any dried fruit you like and make it your recipe.

Perfect for breakfast. Cut open the bun, slather some butter on it and your good to go. Im already dreaming about coffee and these buns for my breakfast tomorrow morning!

This recipe makes about 11 small buns.




INGREDIENTS:
Warm milk - 1 cup
Yeast - 1 tbsp (I used instant)
Sugar - 2 Tbsps
Salt - 1 tsp
Unsalted butter - 3 tbsps, more for greasing and brushing
Egg - 1
All purpose flour - 2.5 cups
Cinnamon - 1 tsp
All spice - 1/4 tsp
Black raisins and dried cranberries -3/4 cup

for the flour paste:
All purpose flour - 1/2 cup
Water - a bit less than half cup
Sugar - 1 tbsp

for the sugar glaze:
Warm milk - 1 tbsp
Sugar - 1 tbsp

PROCESS:
  • Soak the dried fruits in hot water for about 15-20 minutes. Drain and pat dry on a tea towel.
  • In a medium bowl mix together the flour,salt and the spice powders
  • In another bowl, place the yeast, sugar and the warm milk. Beat in the egg. Give it a quick stir
  • Add in the flour and bring the dough together. Add the butter slowly. Greasing your hands will help in handling the sticky dough.
  • Once the dough has come together fold in the dried fruits. Place it in a greased bowl and brush some butter on it. Close it with cling wrap. Place it in a warm place in your kitchen and wait for it to double in size.
  • Once the dough has doubled in size, lightly flour your work surface and place the dough on it.
  • Grease your hands again. Roll it out using your hands. divide and cut it equally. I got 11 balls. Shape each ball neatly and pinch close the uneven surface and place it on a greased baking tray,  pinched side down. Leave a bit of space between each ball for the rolls to rise. Brush it with melted butter.
  • Pipe the flour paste in the shape of crosses. close it lightly with a cling wrap for the second rise.
  • pre heat oven to 375 degrees . place the baking tray in the oven and bake for about 15 minutes till the tops are golden brown. remove from oven and brush with the sugar glaze. Let it cool. 
  • The hot cross buns are best eaten warm.
flour paste:
  •  mix the flour and sugar. Add in the water slowly till you reach the desired consistency, It must be  a thick paste.Spoon it into a zip loc bag. Cut a teeny weeny hole at the corner to pipe the crosses on the buns.
for the sugar glaze:
  • mix together the warm milk and sugar. 

CRUNCHY GRANOLA BARS

                        


                        
                                 Im a big fan of Nature Valleys crunchy granola bars. So I was actually searching for  a recipe that makes similar granola bars. Atleast they wont have preservatives  and I know what ingredients go into them! That's when I came across Jana's  crunchy granola bars recipe. Decided to give it a shot and true to its name they were as crunchy as ever! Just made a mental note to make a thinner layer next time. Mine were slightly thick and hence a tad bit too filling!
                           
                          Iv used walnuts, almonds,dried cranberries and blueberries, raisins(my favourite!) The dried fruits were a must for me as they give u that chewy feeling at places. Im so glad I made these granola bars. Perfect for snacking (while watching tv, while in the car, while lounging, while working at your desk...)I might add some peanuts the next time......or some peanut butter..............or some chocolate chips...............man!!! I want to add everything!LOL
 I even smashed some of it into tiny pieces and stored it in a glass jar to eat for breakfast as cereal!
Bonus if your kids love it. Their snack cant get healthier! Although I think kids might just prefer the softer granola bars.


                           My weekend was extremely exciting. I made 2 new boards to use for my food photography. They came out so well and Im mighty pleased with myself. Hahahaha.......
Food styling and photography isnt really my niche but its extremely interesting and needs alot of patience and effort. Alot of thought and work goes into each photoshoot! Almost always has to be done when the kids are in school.......

                           Iv become more active on my instagram page. Lots of new features still to be looked into and experimented on.....so just getting there......... so folks....this journey is just getting more exciting for me! and hopefully for you too.........I would love to hear from you.......leave a comment if you like what you see....any feedback or suggestions would be greatly appreciated!.....lots of love!



INGREDIENTS:
Old fashioned rolled oats- 7 cups
vegetable oil - 1/2 cup
salt - 1 tsp
mixed fruit/nuts - 1.5 cups (I used almonds, walnuts, dried cranberries, blueberries and raisins)
honey - 3/4 cup
brown sugar - 3/4 cup
vanilla extract - 1 tbsp
ground cinnamon - 2 tsps (optional)

PROCESS:
  • Adjust oven rack to the middle of the oven and set the temperature to 375 degrees
  • Line an 18 * 13 inch rimmed baking pan with aluminum foil. 
  • Combine the oats ,oil and salt in a large bowl and mix until the oats are evenly coated. 
  • Transfer the mixture to any baking tray(no need to grease) and spread into an even layer. Bake stirring every 10 minutes until pale gold. About 20-25 minutes. Remove the oats and reduce the temperature to 300 degrees
  • chop all the nuts coarsely using a sharp knife.
  • Combine the honey and sugar in a saucepan and cook on medium heat till the sugar has completely dissolved. Stir continuously.
  • remove from heat and stir in the vanilla and cinnamon if using.
  • combine the nuts and dried fruits, honey mixture and oats in a large bowl using a large rubber spatula. Stir until the oats is completely coated in the honey mixture.
  • Grease the aluminum foil on the baking tray. Transfer the granola in the baking tray and spread evenly in a thin layer. 
  • Grease a large square dish and use it to press the mixture tightly into the pan. 
  • Bake until golden , about 35 minutes
  • Cool the tray on a wire rack for about 10-15 minutes before cutting into bars. Cut the bars all the way through and then allow the granola to cool. (they harden as they cool. so don't wait longer than 15 minutes to cut them)
  • The bars can be stored for upto 2 weeks


GREEN PEAS AND PANEER KURMA




My whole family loves parathas and this peas and paneer kurma dish  pairs perfectly with it. Although its definitely with chapathi's on an ordinary day. Im not a very kind mommy! It also goes like a dream with ghee rice or jeera rice (recipe to follow very soon!)

This dish is extremely light and very kids friendly. it is non spicy, but feel free to add in more green chilies for extra heat.

I love using frozen green peas (yes. plain laziness!) Just pull it outta the freezer, wash and cook!....Ahhhh! wish life was that simple. LOL

Iv used evaporated milk just to cut the quantity of coconut milk used. But if you don't mind using more coconut milk go ahead and scrap the evaporated milk. Iv also used dried methi leaves instead of fresh coriander leaves simply because I ran out of coriander leaves.




INGREDIENTS:
Oil
cinnamon - 1 inch stick
cardamom - 2
cloves - 4
Onion - 2, pureed
green chili - 1, slit
ginger garlic paste - 2 tsps
chili powder - 1/2 tsp
green peas - 1 cup
salt
tomato - 1/2, chopped
water
evaporated milk - 1/2 cup
coconut milk - 1/2 cup
paneer/cottage cheese - 250 grams
fresh coriander leaves - 2 tbsps, chopped
salt as needed

PROCESS:
  • Heat some oil in a wok. Add in the cinnamon, cardamom and cloves. Add the pureed onions and the green chili and saute in the oil for abour 5 mins. make sure there is adequate oil in the wok.
  • When the onions have slightly changed colour add in the ginger garlic paste. stir for 2 mins.
  • Add the chili powder and saute in the oil.
  • Add the green peas and give it a good stir. Add salt and close for about a minute or 2.
  • add the tomato and stir for 2 minutes. Add the coriander leaves. Then add about 3 tbsps of water and close n cook for awhile.
  • Pour in the evaporated milk and about 1 cup of water. Close and cook till the peas are cooked and the gravy has reduced and slightly thickened.
  • Add the coconut milk and further cook for  a few minutes.
  • Lastly, add the paneer and check for salt. cook for 3 minutes and switch off once you have reached the desired thickness.




CREAMY PESTO SPAGHETTINI

                   

                          I love this version of pesto. You can make it simple and light.....or you can add in some cream and make it more exciting. Iv been making this recipe for almost 7 years now and we still havn't gotten bored of it. My daughter Aaliya has been eating it since she turned one. She's gonna turn 8 soon and this recipe still tops her list of 'favourite foods'. She can smell pesto a mile away!!!!No. Im not joking.

                          This recipe for pesto is definitely for rainy days. It keeps fresh in the fridge for upto 1 week. Just drizzle some extra virgin olive oil over the pesto and store it in a clean dish. I usually double the recipe as we all love it.

                          The possibilities to use this pesto are endless. I can smear it on the bread for a grilled chicken sandwich or a tortilla wrap............or can just spoon in some pesto over some boiled pasta and you're ready to go! You can make it more exciting by adding in grilled chicken, smoked salmon, sauted veggies....and the list goes on....I remember I used to sneak in bits of blanched spinach or broccoli while blending the pesto for my fussy toddlers! There you go......mamas of fussy eating toddlers....one more recipe to try !



INGREDIENTS:

Sweet Basil - 50 g, stems discarded and washed
garlic - 2 cloves
pinenuts - 1/4 cup
parmesan cheese - 1/4 cup, grated
lemon juice to taste (about 1-2 tbsps)
extra virgin olive oil - 1/4 cup or more
salt and pepper to taste
parmesan shavings, extra

optional
cooking cream
sliced black olives
chopped sun dried toatoes
grilled chicken
smoked salmon

PROCESS:
  • Put the sweet basil, garlic, pinenuts, salt, pepper, lemon juice and half of the extra virgin oil in a blender and pulse till it comes together.
  • Add the cheese and the rest of the olive oil and pulse once or twice.
  • Pesto done. :)
  • Just spoon the pesto in a clean dish and drizzle some extra virgin olive oil on top. 
  • Can refrigerate  and use upto 1 week.
how to use the pesto:
  • Cook the required amount of spaghetti as per instructions and drain. Spoon in the pesto as needed and mix. You can add in any veggie or cooked meat of your choice. Top with parmesan shavings and serve.
                                                                                   OR
  • If you dont mind indulging ....To a saucepan add about 1/4 cup cooking cream and 1/3 cup water and simmer. Add in adequate amount of spaghetti and the pesto and stir. When the spaghetti and all come together switch off the flame. You can add in any veggie or cooked meat of your choice. Top with parmesan shavings before serving. 


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