Recipe with Thai Curry Paste

Thursday, 18 December 2014

Onions and Tomatoes are almost we use in all curries with other vegetables, especially south Indians use tomatoes in all veg curries. But here am sharing a simple tomato recipe with Thai curry paste. You can serve this yummy recipe on the table less than 15 minutes, if you have ready made Thai paste,

Tried couple of times, really tastes good, so posting here this simple and easy to prepare recipe.

Tomatoes - ½ kg; if you like acidic taste use more tomatoes.

Recipe with Thai curry Paste

Moongdal - 2-3 table spoons;

Onion -1

Thai paste -1 spoon

Veg Oil –1 or 2 tbsp.

Soak moongdal for some time and keep a side. Boil tomatoes for two minutes to remove tomatoes skin easily.

Heat Oil in a pan; add mustard, curry leaves, chopped onions, green chilies and hing, Fry until the onion color changes. Don’t fry the onions till color changes to dark, taste changes. Now add Thai curry paste and cook for 2 minutes in slow flame. Add Moongdal and Tomatoes cover it cook for 10 minutes on low flame with occasional stirring; add red chili powder and water again cook for 5 minutes. Yummy tomato curry ready, it goes well with rice or chapattis.

Note: Don’t have Thai mix? Instead use ginger garlic paste, Masala powder and coconut milk, these are the main ingredients use to prepare Thai paste.

Masala powder you can make using Bay leaves, Cloves, Pepper, Cardamom ,Cinnamon stick cumin seeds and coriander seeds. Will come up with Thai mix recipe in my next post.

Recipe: Tomato, herbs and Mango Salad

Wow, The loveliness of this effortless recipe is that you don't even have to heat up your gas stove or switch on oven; simply slice and serve the cold or at room temperature.

Definitely many like tomatoes. With tomatoes, the easiest arrangements are dependably the best, yet that doesn't mean you can't get somewhat innovative. To get you set we've up, set up together 2 of our most loved new tomato formulas.

Ingredients for tomato jam recipe

Fine quality tomatoes – 1 kg

· Powdered sugar - 2 cups

· Fresh lemon juice – ¼ cup

· Freshly grated ginger - 1 tablespoon

· red pepper flakes - 2 teaspoons

· Salt - As per

· Cinnamon -1/2 teaspoon

· Cumin -1/4 teaspoon

Combine tomatoes, sugar, lemon juice, ginger, red pepper chips, salt, cinnamon, and cumin in a vast, substantial bottomed pot and heat to the point of boiling over medium-high warmth, mixing often. Lessen warmth and stew until the mixture achieves a thick, stick like consistency, around more than two hours. Blend in the pectin (if utilizing) and stew for one moment more.

Ladle the hot jam into hot cleaned jugs, leaving 1/4-inch headspace. Wipe edges of the containers, spread with tops, and screw groups on until scarcely tight. Spot jostles on rack in pot and cover totally with water. Spread pot and heat to the point of boiling over high warmth. Bubble for 15 minutes. Kill warmth, reveal pot, and permit containers to rest in water for five minutes. Expel containers from pot and permit them to lay undisturbed on ledge for six hours or overnight

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