Foood Post

My journal of foood musings and eating memoirs

Cooking for vegetarians

I am not a vegetarian and that makes it a little bit of a challenge to cook for vegetarians.I spent some time thinking about what to cook up and i had a revelation! Thai cuisine !.So i looked through some recipe books and found one by Tarla Dalal.Remember her? My mom used to watch her cooking show on Zee TV years ago.In her book i found a great recipe for a green papaya salad and a flavorsome Thai curry of mushroom, vegetables & paneer.Today, i’m going to tell you how to pull off the curry.

Thai curry of vegetables, mushroom, & paneer

Thai curry of vegetables, mushroom, & paneer

To Be Ground To A Paste
4 to 6 red chillies
1/4 cup sliced onions
5 cloves of garlic
1/2 tsp cumin seeds
2 tsp coriander seeds
8 black peppercorns
1 tsp grated ginger
3 tbsp coriander leaves
2tsp lime juice
2 tbsp brown sugar
1 tsp salt

Other Ingredients
6 big sized fresh mushrooms
1/2 cup bolied green peas
1/2 cup carrot thinly sliced , blanched
1/2 cup french beans thinly sliced, blanched
2 cups coconut milk
1 cup paneer cubes
1/4 cup basil leaves , chopped
1 tbsp soya sauce
1 small sized bundle of lemon grass tied well
1/2 tsp lemon rind
1 tbsp lime juice
2 tbsp oil
salt to taste

Method

  1. Wash and blanche the mushrooms & vegetables in salted water and drain.
  2. Heat the oil in a pan and add the coconut milk and the paste. Stir well and cool for 4 to 5 minutes till it releases its flavors.
  3. Add the mushrooms, vegetables, paneer, basil leaves, soya sauce, tied lemon grass, lemon rind, lemon juice and salt.
  4. Simmer for 10 to 15 minutes till the lemon grass releases its juices.
  5. Remove the lemon grass bundle.
  6. Serve hot with steamed rice.
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This entry was posted on November 16, 2014 by in Foood - Recipes and tagged , , .
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