Bambino



Preparation Time: 5-15 min
Cooking Time: 10-15 min
Serves: 4-6

Ingredients:

3 cups Bambino
3 cups water
1 cup vegetables (depending on taste - peas, beans, carrots, corn etc)
1 Onion, chopped fine
1 tsp Garlic paste
1/2 tsp Jeera
1/2 tsp rai
1 tblsp Oil


Method:

  1. Shallow fry bambino till it turns light brown. Keep aside.
  2. Heat oil in a pan, add jeera and rai and let it crackle.
  3. Saute onions till transluscent. Add Garlic paste and fry for 1-2 min.
  4. Add vegetables and cook till soft.
  5. Add bambino and mix.
  6. Heat water in a separate pan and add it to bambino mixture. Let it boil stirring in between.
  7. Serve hot.

Tips

  • I use frozen mixed vegetables. It saves time in cutting vegetables.

Thai Red Curry



Cooking Thai is becoming a weekly affair at my home. My husband likes Thai, my daughters love Tofu and I love this nice variation which is also yummy. Cooking Thai is very much like cooking Indian food, the only difference is using Thai curry pastes instead of the Indian spices. It has vegetables in a coconut base with Thai spices that are already added to the pastes. You can either make your own paste or use tore bought ones. The spices used in the paste give it a subtle hot and salty, sweet and sour taste. The consistency of its sauce varies with the amount of coconut milk used. The coconut milk also aids in reducing the spice. So if you like less spicy - add more coconut milk and vice-versa.
ThaiRedCurry
Preparation Time: 5-15 min
Cooking Time: 10-15 min
Serves: 4-6

Ingredients:

1-2 tblsp Thai Red Curry Paste - Add slowly based on taste
3-4 cups mixed vegetables (tomato, white thai eggplant, red and yellow bell pepper, tofu, sweet potato - optional)
2 shallots or 1 small onion, cut fine
3-4 kaffir lime leaves - optional
1/4 cup fresh Thai basil leaves/regular basil leaves - optional
2-3 tblsp soy sauce
1-2 cans coconut milk - depending on how mild you like your curry, or how much sauce you prefer
2 tblsp oil
salt to taste

Method:

1. Heat oil in pan and add shallots/onion and red curry paste and fry on medium heat till fragrant - about 3-4 min.

2. Add veggies, tofu and let cook on slow heat till done. Add coconut milk, and bring to a boil.

2. Add the rest of the ingredients except basil and red peppers. Simmer for 5-6 minutes or until the veggies are soft. Keep stirring occassionally.

3. Adjust seasoning. If not salty enough, add up to 2 tblsp more soy sauce or sea salt. If not spicy enough, add more red chilli paste OR 1-2 tsp Thai chilli sauce. If too salty, add up to 2 tblsp lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well.

4. Stir in red peppers and basil leaves.

5. Serve this curry with Thai jasmine-scented rice, Thai brown rice, Basmati rice, or your choice of noodles.


Tips

• You can use yoghurt instead of coconut milk.

• You can shallow fry tofu if thats how you like it.

• You can use paneer instead of tofu - if you don't like tofu.

• If running short on coconut milk, to increase gravy you can add water.