Thai Style Noodle with Vegetables

Thai Style Noodle with Vegetables

This Thai Style Noodle is refreshing with flavours of fresh Thai Basil,Tamarind and other vegetables and sauce.Its quick and easy.

Preparation Time - 10 min.
Cooking Time - 15 -20 min.

Ingredients:-

1. Egg Noodle ( I used egg noodle for this recipe )
2. Fish sauce - 1 and half teaspoon
3. Sriracha or Red chilly sauce - use as per your heat tolerance.
4. Tamarind concentrate - I used 1/2 teaspoon dissolved in little water
5. Sugar - 1/4 teaspoon.
6. Red Chilly flakes - sprinkle or as per your heat tolerance.
7. Salt - as per your taste ( be cautious as the fish sauce is also salty ).
8. Thai fresh basil - about 15 leaves.
9. Sliced Tomatoes.
10. Red bell pepper /Capsicum
11. Blanched  Green Beans.
12. Mushrooms sliced.
13. Spring Onion 1 or 2.
14. Sliced Onion 1/3 rd cup.
17. Chopped fresh chilly.
18. Oil 2 tablespoon.

Preparation:-

1. Cook the egg noodles as per package instruction and keep aside.
2. Chop the green parts of the spring onion and cut the white parts into 1 inch pieces.
3. Slice all the vegetables.
4. I used ready made tamarind concentrate if you use tamarind pulp then first soak in hot water then squeeze the pulp and strain it and then use.
5. Blanch the green beans and keep aside.( boil in hot water for 2-3 minutes with pinch of sugar and then immediately immerse in cold water ,take out and keep aside.)

Cooking:-

1. Take an utensil ( I used non stick ) and add oil.When oil is hot add the sliced onion and fry til it just wilts ,do not brown it.Next add all the vegetables except the blanched beans,green parts of spring onion and basil leaves.
2. Fry the vegetables and then add the noodles followed by the fish sauce,tamarind concentrate mixed with water,red chilly sauce or sriracha and mix.
3.Add the sugar,salt,green parts of spring onion and the Basil leaves,blanched beans and mix.Sprinkle the red chilly flakes.
4. Serve hot garnished with green spring onion,chopped fresh chilly and Thai basil.

Pictures:-

Baked Tilapia Recipe with Lemon Butter and Garlic.

Baked Tilapia Recipe with Lemon Butter and Garlic

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This baked Tilapia Recipe is simple and quick yet delicious.Its prepared with simple easy available ingredients,so just get set and cook :).

Preparation Time  - 10 min
Cooking Time - 12-15 min

Ingredients:-

1.3 Tilapia Fillets
2. For fish marination sprinkle of salt(as per your taste),Paprika or kashmiri chili powder,black pepper or golmorich and 3 teaspoon of  lime juice and 2 teaspoon olive oil.
3. Butter 1 tablespoon.
4. 1 minced fat garlic clove ( 1 teaspoon ).
5. Pinch of Salt .
6. Few leaves of fresh parsley.
7. Olive oil or any cooking oil for greasing the baking sheet.

Preparation:-

1. Marinate the fish with the ingredients mentioned under marination and keep aside for 10 min.
2. Mince the Garlic and chop the Parsley.

Cooking/Baking

1. Bake the marinated Tilapia on the baking sheet for 12-15 min or until done.

NOTE the baking time may vary as per your oven so keep an eye and insert a fork into the fish and check if it is cooked through.
2. When the fish is baking prepare the sauce.
3. Take an utensil and to it add butter.When it starts melting add the minced garlic,pinch of salt.When garlic just begins to turn brown set aside the sauce .
4. When the Tilapia is baked pour the sauce over it garnish with fresh chopped Parsley leaves and lime slice on the side and serve immediately.
5. You can also add some more sprinkle of  black pepper on top.
6. I served it with some baked Potatoes,Pearl Onion,Green Capsicum/Bell Pepper and Mushrooms.

Pictures :-

Kopan Masala or Tibetan Spice Mix

Kopan Masala or Tibetan Spice Mix

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Kopan Masala or Tibetan Spice mix has similarities with the Indian Garam Masala.Its aromatic and flavourful. I used it to make Tibetan Thukpa or Noodle Soup.The spice mix I prepared is good for using in recipe for 2-3 people.I make it fresh before making the recipe.The link for the Tibetan Noodle Soup or Tibetan Thukpa is given below:-

Tibetan Thukpa Recipe

Ingredients:-

1. 1 teaspoon coriander or Dhaniya seeds.
2. 1/2 teaspoon Cumin or Jeera seeds.
3. 1/2 of a Black Cardamom.
4. 2 Green Cardamoms.
5. 4 Cloves or Lobongo.
6. 1/4 teaspoon whole Black Peppercorns or Golmorich.
7. 1/2 Inch of Cinnamon or Darchini.
8. Pinch of Nutmeg powder or Jaiphal.

Preparation:-

Dry roast on a low flame all the ingredients mentioned above except the nutmeg powder and then cool and grind it.

Tibetan Thukpa Recipe

Tibetan Thukpa Recipe

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This Tibetan Thukpa Recipe is a hearty noodle soup.I prepared it with medley of vegetables and chicken with Homemade Tibetan Kopan masala or Spice mix.


Preparation Time- 15 min
Cooking Time - 25 min

Ingredients:-

1. Noodles ( I used Rice sticks which I also use to make Pad Thai Recipe)
2. Chicken cut into bite size pieces ( NOTE I already had some homemade chicken stock with chicken cubes so I used it to make my Thukpa).
3. Onion sliced.
4. 2 fat garlic cloves minced.
5. Ginger grated about  1 and half teaspoon
6.  Half of 1 big Tomato pureed along with small cherry tomatoes.( I used up the cherry tomatoes You can simple use  whatever tomato you have ).
7. Green Onion chopped and white and green parts separated.
8.1 fresh chilly sliced ( I used Thai chilly)
9. Vegetables ( I used sliced carrots,sliced cabbage and Potato cubed) you can use your choice of vegetables.
10. Mushrooms sliced.
11. Homemade Kopan Masala or Tibetan spice Mix (you can use ready made or click the link below to get the recipe ):-

Kopan Masala or Tibetan Spice Mix

12. Salt as per your taste.
13. Sugar 1/2 teaspoon or as per your taste.
14. Oil 1 tablespoon.(Olive/Sunflower/Peanut/Vegetable oil)
15. Paprika or kashmiri chilly powder (1/4 teaspoon )
16. Pinch of Turmeric powder.
17. Soy sauce - 2 teaspoon.
18. Sprinkle of black pepper.

Preparation:-

1.Clean,chop and slice all the vegetables  as mentioned above.
2. Make the kopan masala .
3. If using chicken then marinate with sprinkle of salt.
4. Boil the noodle as per package instruction.

Cooking :-

1. Take a large and deep pot ( I used my on stick ) add oil and when it is hot add the minced garlic,when garlic begins to just brown not burnt add the sliced onion and fry til it wilts and turn pink ,add the grated ginger ,mix and cook.

2. Next add the tomato puree along with little salt and mix.Cook til oil seeps out and then add the potatoes along with paprika,Turmeric and also add the chicken pieces.Cover and cook .( If you are using chicken make it into small  boneless bite size pieces so that it cooks fast.I used the chicken stock with cooked chicken in it.

3. Next add the  water/chicken stock.I added the chicken stock and little sugar. As potato takes more time to cook so I added it before.Now I will add the carrots and cabbage and mushroom as it won't take much time to cook.Also add the salt as per your taste .Add the white and green parts of spring onion towards the end reserving some for garnishing.Cover and let the soup simmer on medium low heat.

4.When almost done add the Kopan Masala or Tibetan spice mix and the cooked noodle and simmer again for few minutes.

5. Serve it  warm  with garnish of sliced chilly,black pepper sprinkle and some chopped spring onions.

Pictures:-

Chicken Tango Mango or Murg Hara Aam

Chicken Tango Mango or Murg Hara Aam

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This Chicken recipe is Tangy,minty and sweet and sour.Raw mango and fresh mint with other  ingredients imparts a tangy fresh flavour .Goes best with Roti/Paratha or Fried rice.

Preparation Time - Chicken marination 30 min and other preparation 15 min.
Cooking Time - 30 min ,If you use Chicken on bones it will take a little longer.I used boneless chicken thighs.

Ingredients:-

1. Chicken 300 grams.(I used boneless chicken thighs).
2. Yoghurt/Curd 1 tablespoon.
3. Sprinkle of Paprika/Kashmiri chilly powder ,Turmeric powder,Black pepper powder and salt.
4. 1 teaspoon mustard oil or cooking oil.
5. Raw or Green Mango minced and coarsely ground  in mixer grinder  about little less than half cup.
6. Onion chopped 1 cup.
7. Garlic crushed 4-5
8. Cilantro/Dhaniya patta 15 -16 twigs.
9. Mint leaves/Pudina patta 4-5
10. 1 tablespoon coriander/dhaniya seeds and half tablespoon cumin/jeera seeds dry roasted and ground.
11. 1/4 teaspoon whole black peppercorn/golmorich.
13. 2-3 tablespoon mustard oil(or any other cooking oil like vegetable oil,sunflower oil or groundnut oil)
14. 1 fresh green chilly slit use more if you like.
15. 1 green chilly crushed.
16. Water very little if required.
17. Sugar 1/2 teaspoon.
18. Salt as per your taste.

Preparation Time:-

1. Marinate the chicken with Yoghurt/Curd and sprinkle of Turmeric powder,Paprika/Kashmiri chilly powder,Black pepper powder and salt.
2. Chop the onion,crush the garlic cloves ,mince the Mango and then coarsely grind it.
3. Grind the fresh cilantro and mint leaves or Pudina Patta.
4. Slit the green chilly.
5. Make a paste of green chilly.
6. Dry roast the cumin/jeera and coriander seeds ,cool and grind it.

Cooking:-

1.Take an utensil ( I used non stick ) add oil .When it is  hot add the whole black peppercorns followed by the crushed garlic cloves ,when it turns little brown but not burnt add the chopped onion.
2. Fry the onion til it begins to turn brown.Add the crushed mango and cook covered.
3. Open intermittently and mix ,so that it does not get burnt.
4. Next add the marinated Chicken and mix.
5.Cover and cook,opening the lid and mixing intermittently.If required add very little sprinkle  of water so that spices do not stick to the bottom.
6.When oil seeps out add the cilantro and mint leaves paste and mix.Then add the roasted and ground spices.
7.When done add the green chilly paste and slit green chilly and mix.
8. Garnish with cilantro and serve hot  with Roti or Paratha .

Pictures:-

Ghalieh Mahi or Persian/Iranian Fish Stew

Ghalieh Mahi or Persian/Iranian Fish Stew

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This is my version of the Iranian Stew Ghalieh mahi which is a Persian or Iranian fish stew with fenugreek/methi leaves (dried/fresh) and cilantro/dhaniya patta along with Tamarind and other ingredients.I also used my homemade Advieh (spice) in this fish stew recipe as I love to prepare fresh spices in my kitchen just before cooking :-)

Preparation Time-  15 min ( if using dried fenugreek or kasoori methi then soak in hot water for an hour )
Cooking Time - 1 hr

Ingredients:-

1. 2 Cod fillets
2. Sprinkle of Turmeric and Salt to mariante the fish.
3. 1 tablespoon dried fenugreek or kasoori methi leaves soaked in hot water for an hour.( for fresh fenugreek  or methi leaves you do not need this step )
4. 1/2 of a big onion chopped.
5. 1/2 bunch of cilantro or dhaniya patta chopped.
6. 4 garlic cloves minced.
7. Paprika or kashmiri red chilly powder 1/4 teaspoon.
8. Cayenne or red chilly powder 1/4 teaspoon.
9. Ready made Tamarind concentrate 1 teaspoon dissolved in water.(if using dried tamarind then first soak in hot water then knead to get the pulp out and discard the seeds and strain and then use the tamarind water ).
10. 1/2 teaspoon sugar.
11. Salt to taste.
12. Oil 2- 3 tablespoon
13. Water about 1 cup or as required.
14. Homemade Advieh ( Spice mix )for the Advieh recipe click the link below :-

Homemade Advieh or Persian Spice Mix

Preparation:-

1. Soak the dried fenugreek leaves or kasoori methi.
2. Marinate the fish with turmeric and salt.
3. I like to fry my fish before adding in the stew so lightly fry the fish and keep aside or you can bake it.
4. Chop the onion,cilantro and mince the garlic.

Cooking:-

1. Take an utensil ( I used non stick ) use the oil in which you fried the fish ( if you fried )add little more oil if required let it warm and then add the chopped onion.
2. When the onion wilts add the garlic and fry til the raw smell disappears.
3. Next add the cilantro,soaked fenugreek or kasoori emthi or fresh chopped methi leaves ,Paprika or kashmiri chilly powder,Cayenne or red chilly powder and the Advieh spice which you prepared and mix everything well.Add very little about 2 tablespoon water and cook covered.Chek intermittently so that it does not get burnt.
4. Then add the tamarind concentrate mixed with little water,sugar and salt and mix.
5. Add water and bring to a gentle simmer and place the fish. If required add little more water to adjust to your choice of consistency but the end product will be little gravy like.Cover and simmer on very low heat.
6. Serve with hot steamed Rice.

Pictures:-

Homemade Advieh or Persian Spice Mix

Homemade Advieh or Persian Spice Mix

The Persian spice mix or Advieh I made is good for cooking recipes for 2-3 people. I used Advieh to cook Ghalieh Mahi or Persian/Iranian Fish Stew. the recipe can be found on the link below:-

Ghalieh mahi or Persian/Iranian Fish Stew


Ingredients for Advieh :-

1. 1 teaspoon coriander seeds.
2. 1/2 teaspoon Cumin seeds.
3. 1/4 teaspoon whole black peppercorns.
4. 2 green cardamoms.
5. 1/2 inch cinnamon.
6. Pinch of Nutmeg

Preparation :-

Dry roast on a very low flame the above ingredients (1 to 5 ) except the nutmeg on a very low flame for 40 50 seconds just to bring out their oils.Then cool and grind it along with Nutmeg and your fresh homemade Advieh is ready in minutes.

NOTE - Dried rose petals are also added but I did not add as I could not get it.

Pad Thai Recipe

Pad Thai Recipe

Pad Thai is a famous Thai recipe in which rice sticks or rice noodles are used.Its actually made with rice sticks along with other ingredients like peanuts,tamarind,soy sauce,chilly sauce and other veggies and also meat or chicken and eggs.Its has a beautiful combination of sweet,sour and salty taste.

Preparation Time - Soaking the rice sticks as per package instruction,other preparation 15 min.

Cooking Time- 20 min

Ingredients:-

1. Rice sticks around 8-10 oz

2. Sauce - 2 tablespoon of jaggery/gur or palm sugar or sugar + 2 teaspoon fish sauce+1 teaspoon tamarind concentrate or tamarind soaked in water and then strained and then used.

Adjust the sauce as per your taste.I used concentrated tamarind (ready made ) so just 1 teaspoon was alright for me.

3. Half crushed roasted peanuts ( I used around 1/4th cup )

4. 2 teaspoon chopped garlic.

5. 2 Spring Onions white part cut lengthwise and green parts chopped .

6. Radish cut lengthwise or cubed and soaked in a solution of white vinegar and sugar.(2 tablespoon vinegar and 1 teaspoon of sugar ).

7. Fresh Cilantro chopped for garnish.

8. Half of Lime for garnish.

9. 1 chopped fresh Thai  chilly or Indian chilly.

10. Sriracha or red chilly sauce as per your heat tolerance.

11. About 100 gram chicken marinated with little salt and black pepper.

12. 2 Eggs.

13. Bean sprouts ( 1cup )

14. Peanut oil or any vegetable/sunflower oil 3-4 teaspoon.

15. Salt as per your taste.

16. Red pepper or dry chilly flakes (Optional)

Preparation:-

1. Soak the Rice sticks as per the package instruction.

2. Prepare the sauce by dissolving jaggery in little hot water and then adding the fish sauce and tamarind concentrate.You can also add the sriracha or red chilly sauce now in the sauce mixture. I added it separately.

3. Pickle the radish in the vinegar and sugar solution as instructed above.

4. Chop or slice the vegetables as instructed above.

5. Marinate the chicken.

6. Roast and half crush the peanuts discarding the peanut peel or skin.

7. Scramble the egg and keep aside.( this time I did not scramble it separately ,I scrambled it when cooking the pad Thai and mixed with it ).

Cooking:-

1. Take an utensil(I used non stick ) and add oil .To it add the marinated chicken and let the chicken turn white .Then add the chopped garlic and cook.

2. when chicken is cooked and raw garlic smell disappears then add the white part of spring onion ,sauce and the soaked and drained rice sticks and mix.

3. next add the scrambled eggs and sriracha or red chilly sauce if you have not already mixed in the prepared sauce and the pickled radish ( add only the radish not the vinegar and sugar solution ).

4. Mix everything together and lastly add the bean sprouts,green parts of spring onion and red pepper flakes (optional ).

5. Serve hot with garnish of fresh cilantro or dhaniya patta,chopped fresh chilly,sprinkled peanuts and slice of fresh lime on the side.

Note :- 

1.The main taste of Pad Thai is the right balance of sweet,salty and sourness,so prepare the sauce as per your taste.

2. Be careful with the amount of salt you are adding as fish sauce is salty.

Pictures:-

Palong Saag eer Ghonto or Spinach with Vegetables

Palong Saag eer Ghonto or Spinach With Vegetables
(No Onion or Garlic )

This palong saag eer ghonto or spinach with  vegetables is a common winter dish in Bengali household due to the availability of variety of seasonal vegetables and fresh spinach in season.This can be cooked both with onion and garlic as well as without onion and garlic.This time I cooked without onion and garlic. If you want to check the palong saag eer ghonto recipe with onion and garlic version you can click the link below :-

Palong Saag eer Ghonto or Spinach With Vegetables (with Onion and Garlic )

Preparation Time - 15-20 min cleaning saag and other preparation can be  done during that time.
Cooking Time - 20-25 min.


Ingredients :-

1. 1 bunch Spinach /palong saag.
2. Mixed vegetables of your choice but do add the Pumpkin and Brinjal and Radish also imparts a nice flavour.
3. Whole spices Bengali panchforon or 5 spice mix ( readily available in the market and is a mixture of fennel or saunf or mouri + jeera/cumin + methi or fenugreek seeds + onion seeds or Nigella or kalonji + either black mustard seeds or Radhuni ) my one had radhuni so I mixed 1/2 teaspoon of black mustard seeds .(you can leave out the radhuni if you do not have it )
NOTE - if your spice mix has mustard seeds you do not have to add the extra half teaspoon of the mustard seeds.
4. 1 dry red chilly.
5. 1 tablespoon of cumin seeds ,dry roast cool and grind it.
6. Turmeric powder less than 1/4 teaspoon.
7. Salt as per your taste.
8. Sugar - 1/2 teaspoon or as per your taste.
9. 1 fresh chilly crushed.
10. Preferable Mustard oil (1- 1 and 1/2 tablespoon ) or any other vegetable oil.
11. Bori ( Bengali sun dried lentil dumplings) ( optional but highly recommended if you can get it )

Preparation:-

1. clean and soak the spinach or palong saag in enough water and keep aside so that the mud particles sediment down and collect the spinach .Throw the muddy water and again refill with enough water and  repeat the procedure few times until the spinach or saag is clean.

2. Dry roast cool and grind the Cumin/jeera seeds.

3. Fry the boris and keep aside.

4. Chop the vegetables and the spinach/saag.( I usually chop the radish smaller than the pumpkin so that it cooks along with the pumpkin).

Cooking:-

1. Add mustard oil in an utensil ( I used non stick ) and let it become hot then and add the dry red chilly ,let it turn black and then add the panchforon or Bengali 5 spice mix and the mustard seeds.The mustard seeds will splutter so be cautious.

2. Then add the Pumpkin,Radish and mix and then cover and cook.

3. After 2-3 min add the turmeric and Brinjal/eggplant/begun and mix and again cover and cook.

4. When the vegetables are almost done add the chopped spinach/palong saag and mix and cover and cook.

5. When the spinach wilts and gets mixed well with the veggies and the vegetables are also cooked properly add the sugar and salt and mix well.

6. Lastly add the dry roasted and ground cumin/jeera seeds,fried Bori ( if using ) and crushed fresh chilly and mix. Cover and cook for 1-2 min.

7. Serve with hot steamed Rice and dal or even with Roti.

Pictures:-