Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
Add curry power and saute for a minute.
Add coconut milk and mix well.
Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
Take off the heat, garnish with spring onions and serve with rice.
1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp kosher salt (or to taste)
1 tbsp palm sugar (if not available, use cane sugar)
Green curry
2 cans of coconut milk (each can of 400 ml)
8 oz baby corn (from can), cut into inch long pieces
8 oz sliced water chestnuts
8 oz bamboo shoots (thick slices)
8 oz sliced carrots
8 oz red / green capsicum, cut into 1 cm pieces
8 oz extra firm tofu, cut into 1 cm pieces
1 tbsp palm sugar (if not available, use cane sugar)
1 bunch Thai basil leaves, picked and washed
Method:
Green curry paste
Saute chopped shallots for a couple of minutes and let them cool. In our experience, if you grind shallots / onions without sauting, they give bitterness to the end product!
Finely grate bottom third of lemongrass into a blender or food processor.
Then add the coriander and cumin seeds to blender and blend to smooth powder.
Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.
Green curry
Heat medium / large pan and add a can of coconut milk.
Stir the milk regularly for 3-4 minutes to thicken it.
Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
Let the milk with the paste simmer on low / medium heat for a couple of minutes.
Add 400 ml water and bring to boil.
One by one, add all the vegetables… tofu at the last.
Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
Turn off the heat, add Thai basil leaves and serve with Jasmine rice.
Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
In a large pan, heat the oil
Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
Cook on medium-low flame water evaporates and dhokalis are cooked
Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
2 whole dry kashmiri red chillies, broken into pieces
2 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
3 tsp kasoori methi
1 1/2 tsp salt or to taste
1 cup water
Method:
Heat the oil in a broad non-stick pan. Add cloves, peppercorns, large cardamom and cumin seeds and saute on medium flame for a minute or two. When the seeds turn light brown, add asafoetida and saute for 5-10 seconds.
Add the garlic, ginger, green chilies, red chilies and saute on a medium flame for 1 minute.
Add the potatoes, toss gently and cook on a medium flame for 3-4 minutes, while stirring occasionally.
Add the spinach, coriander powder, turmeric powder, kasoori methi and salt, mix well and cook on a medium flame covered, while stirring occasionally. Add water in stages as necessary to prevent spinach from sticking to the pan. Cook for about 8-10 minutes. Serve hot with any Indian bread.
