Vegetable Pad Thai.

I love this particular dish…usually i have used ready to make pad thai packets where we just need to mix the ingredients and vola it is ready…but this time i decided to make it from scratch…and it turned out quite nice..

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Vegetable Pad Thai.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl mix sugar, tamarind extract, soy sauce and chilli flakes and set aside.
  2. Take a vessel and boil water in it (such that noodles immerses completely in it). Once the water boils, add the noodles and cook till they are al dente... Once the noodles are cooked, remove them in a strainer and wash them in cold water and set aside...
  3. Take a non stick kadai or wok and heat oil in it...once the oil is heated, add chopped onions to it.
  4. In the wok now add the tofu pieces and fry it till it is fried & well done...( at this one could also add 1 egg and scrable it nicely)
  5. Once done...Add the noodles and mix nicely.
  6. To this add the sugar/ soy mixture, salt and mix well...cook till the liquid is absorbed well...
  7. Switch of the gas and add green onions and bean sprouts and mix well.
  8. Garnish with roasted peanuts & coriander leaves and serve hot

Sasve Kai Chitranna (Mustard & Coconut Mixed rice)

Being a foodie, i love to learn and make different preperations made across the country. This particular mixed rice is “Sasve Kai Chitranna” and is a coconut rice variety made in Karnataka… Here ‘Sasve’ means ‘mustard seeds/kadugu’, ‘Kai’ means ‘coconut’ and ‘Chitranna means ‘mixed rice’. So this is a recipe with coconut and mustard seeds as the main ingredients and since it is a chitranna, the time involved in making this is less than 15 minutes

My entry for Sunita’s Think Spice…Think (Mustard) and RCI-Karnataka

thinkmustardseeds.jpg rci-karnataka-logo.jpg

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Sasve Kai Chitranna (Mustard & Coconut Mixed rice)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook rice in such a way that the grains are seperats and keep aside.
  2. In a food processor mix coconut, hing, mustard and red chillies and grind till a paste is formed. (If required, add a little water while grinding)
  3. Take a kadai, heat oil and add peanuts and fry them till they are light brown in colour or till they loose their raw taste.
  4. Add the coconut paste mixture and fry thim till the paste is cooked and becomes light brown in colour.
  5. Add the rice, salt and mix well and serve hot...
  6. The coconut paste mixture can be also served with dosai or idli. The mustard in the mixture gives it a really good flavour...