Mushrooms in Yogurt

Self cooking photograph

mushrooms	800g, sliced
onions	2, chopped
tomatoes	400g, chopped
garlic paste	1tbsp
red chilli powder	2tsp - adjust as per taste
garam massala pwdr	1tsp
turmeric powder	1tsp
sugar	1/2 tsp
salt	as per taste
yogurt	125ml
oil	4tbsp
coriander	1tbsp, chopped
Method:
Heat oil in a wok over medium heat and add onions.
Stir constantly for 8 minutes or until golden.
Stir in garlic paste and stir for another 2 minutes.
Add tomatoes, chilli powder, garam masala, turmeric and salt.
Keep stirring, cook for 3 minutes.
Add mushrooms and sugar; cook until mushrooms have given off their liquid and tender,about 8 minutes.
Remove from heat and stir in yogurt, a little at a time, mix well.
Sprinkle with coriander and cover and cook on very low heat for a minute.
Serve hot with steamed rice.
Serves 4 to 6.

YAM WOON SEN (Thai Glass Noodle Salad)

Self cooking photograph

glass noodles	50g
prawn	8 pieces, boiled
chicken mince	100g, boiled
black fungus	1/4 cup (clean)
spring onion	2 stems, diced
tomato	1, thinly sliced
red chillies	3, chopped (adjust to taste)
carrot	1 small, thinly sliced
lettuce	some, chopped
peanuts	1tsp, roasted
fish sauce	1tbsp
lime juice	2tbsp
salt	to taste
caster sugar	1/2 tsp
Method:
Soak black fungus or wood-ear mushrooms in water for 30 minutes or until soft, thinly sliced.
Soak glass noodles in lukewarm water for 15 minutes or until they are soft.
Drain and cook in boiling water for 3 to 5 minutes.
Drain and rinse with cold water.
In a bowl, add fish sauce, red chillies, lime juice, caster sugar and salt, mix well.
(You should taste the seasoning and adjust according to the taste)
Stir in chicken, spring onion, tomato, black fungus, carrot, lettuce and mix well.
Now add glass noodles and prawns, toss everything together.
Garnish with roasted peanuts on the top.
Serve with lemon wedges on the side.
(I prefer it before main meal)
Serves 2.
Note: The authentic taste will come with fish sauce but the substitute is soy sauce.

Brinjal with Peas & Beans

Self cooking photograph

brinjal	1 big, cubes
broad beans	100g, trimmed
peas	100g
onion	1, chopped
green chillies	2, chopped
garlic	1/2 tsp
red chilli flakes	2tsp - adjust to taste
lemon juice	2tbsp
thai red curry paste	1tbsp
soy sauce	2tbsp
sugar	1tsp
fresh cream	3tbsp
chicken stock	1 cup
oil	3tbsp
Method:
Heat oil in a pan, add onion, green chillies, garlic and red curry paste.
Keep stirring for 3 to 4 minutes.
Add brinjal, mix, cover and cook for another 3 to 4 minutes.
Now add beans and peas, stir fry for 2 minutes.
Now add stock, soy sauce, sugar and cream, mix well.
Cover and cook on a low flame until all vegetables done, stir occasionally.
Add lemon juice and remove from heat.
Serve hot with chapati.
Serves 4.
Thai Red Curry Paste - my version:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Potato, Capsicum & Spinach in Red Thai Sauce

Self cooking photograph

Name this dish as you would wish either stir fry or curry! The taste is just fantastic - tangy!
potatoes	500g, cubes
capsicum	1 big, cubes
spinach	1-1/2 bunch, chopped
tomatoes	4, cut into quarters
onion	2, cut into wedges
ginger julienne	1tsp
garlic clove	1, chopped
coriander powder	1tbsp
chicken stock	2 cups (vegetable stock can also be used)
thai red curry paste	2tbsp - adjust to taste
olive oil	3tbsp
Method:
Boil potato cubes a pan until tender and keep aside.
In a separate pan boil chopped spinach until its wilted and keep aside.
Heat oil in a wok, add onions, capsicum, ginger and garlic.
Stir fry for 3 minutes on low heat.
Add coriander, potatoes, tomatoes, stock and curry paste.
Bring it to boil, stirring occasionally on medium heat.
Add spinach, reduce heat, stir lightly, cover and cook for 2 minutes.
Remove the cover, stir occasionally on medium heat until water dries.
Serve hot with chapati or any kind of bread.
Serves 4.
Thai Red Curry Paste - my version of easiest paste:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Hot & Sour Cabbage

Self cooking photograph

white cabbage           450g
olive oil                     1tbsp
red chillies                 3, chopped
salt                           1/2 tsp
white vinegar             1tsp
pinch of sugar
dash of sesame oil

Method:

Chop the cabbage and rinse through in cold water.

Heat the oil and stir in the chillies.

Add the cabbage and salt, stir fry for 2 minutes.

Add the vinegar, sugar and sesame oil.

Cook until the cabbage is tender and serve hot!

Stir-fried Broccoli

olive oil            2tbsp
broccoli           2, cut into florets
soy sauce       2tbsp
ginger             1tsp, grated
garlic              1clove, crushed
chili flakes      1/2tsp
cornflour         1tsp
caster sugar   1tbsp

Method:

Heat the oil in a large pan and stir-fry broccoli for 5 minutes.

In a separate bowl, combine the soy sauce, ginger, garlic, chili flakes, cornflour and sugar.

Add the mixture to the broccoli and cook on a low heat, stir constantly for 3 minutes until sauce thickens.

Transfer to a serving dish and serve hot!