Thai Spiced Vegetable Brown Rice

Thai Spiced Brown Rice with exotic vegetables

Thai Spiced Brown Rice with exotic vegetables

Its been quite sometime now since I started brown rice. And let me tell you the transfer has not been easy. Those who are used to eating soft white rice dotted with pure ghee will tell you why.

Perfectly steamed gorgeously white rice is what it is because of what it is. Brown rice pales in front of it, literally. But I am girl on a mission. Mission to curb my growing waistline and lose some serious weight. So naturally I shun the shiny rice and ghee. Adopt the brown version and…my dal rice has never tasted the same again.

I have to add paneer ;)

I have to add paneer ūüėČ

I had to love what I embraced or I would be running back to my ex. So began my tryst with the healthier grain. Looking for ways to improvise it, I have tried innumerable options.
Saut√©ing mushrooms and zucchini in some thai red curry paste and throwing in brown rice, seemed like a bit of an experiment. But what an attempt! That bowl was supposedly my lunch, but he and she took great big bites and kept asking for more. Now that’s a good way to rate my dishes, don’t you think?

Something to drink with

Something to drink with

The recipe:

Ingredients

  • 1 cup brown rice, cooked.
  • 1 medium sized onion, sliced thinly
  • 3 tbsp red curry paste
  • 1/2 tsp soy sauce
  • 1/2 tsp vinegar
  • 3/4 cloves of garlic
  • 1/2 cup mushrooms, sliced thinly
  • 1/4 cup zucchini, sliced thinly
  • 3 tbsp paneer small cubed
  • salt and pepper to taste
  • 2 tsp olive oil or any oil you wish
  • basil leaves and coriander leaves to garnish

Method

In a large skillet, heat oil. Saute garlic and onions till pink. Mix in the red curry paste. Fry till oil leaves the sides. Throw in the mushrooms and zucchini. Cover and cook till almost done. Mix in the brown rice along with soy and vinegar. Season with salt and pepper. Mix well. Garnish with cubed paneer, basil and cilantro leaves.

Best with something cold to sip on.

Simple and delicious

Simple and delicious

Note: Use any vegetable you like, carrots, broccoli, beans ..

Note: Instead of paneer, boiled soy Nutrela nuggets taste great.

Note: Adjust the quantity of red curry paste according to the heat you can take.

Note: Boiling brown rice has been a continuous trial and error process with me. One of the recent methods and almost close to getting perfectly cooked rice is to soak the rice well for at least 2 hours, and then cook in a large pot of salted boiling water. Once the rice is cooked, strain the excess water and use.

High on heat

High on heat

If you have any more ideas to deal with brown rice, please holler. I am listening.

This is my entry to Angie’s Friday Fiesta #25. Sneak in to see some gorgeous recipes here. You will thank me for sure.

Spicy Thai Pumpkin Soup

Spicy Thai Pumpkin Soup

Spicy Thai Pumpkin Soup

I remember posting a recipe for pumpkin soup earlier. But this one is different. So cliched you would say. No, really. It’s different. A Thai version spiced with red curry paste and laced with coconut milk, gives the soup a spicy yet cooling effect. Cryptic? No, its simple. Red paste to heaten and coconut to cool.. getting both flavors without much harm done. So simple. And well so is the recipe.

Garnished with a little cream

Garnished with a little cream

Soups and stews are antagonistic to desserts where photography is concerned. To bribe anyone with pictures of soup is a mammoth task. I attempted various ways and I stumbled all the times. Soups make dreadful shots. I have no conniving methods(Read: Awesome clicks:) ) to garner attention to this post of mine.

I haven’t posted many yummy eats of mine just because I was not happy with the pictures. But perfecting shots is no piece of cake. And many a recipes were deleted in lure of those beautiful clicks. I was going to take a long time to improve, but that doesn’t mean, I should deprive you lovely people of fantastic simple procedures that I chanced upon. So, here I am.

Now, don’t mind the pictures, enjoy the rains with this spicy tangy yummy soup.

For rainy evenings....

For rainy evenings….

The Recipe:

Ingredients

  • 2 cups chopped pumpkin
  • 1 onion, thinly sliced
  • 1 tomato, chopped
  • 3-4 garlic pods, minced or you could use 2 straws of fresh green garlic
  • 2 tbsp red curry paste – or as you like it
  • 1 cup coconut milk
  • 1 tsp flour or powdered oats
  • salt to taste
  • Oil or butter – just a blob
  • Basil leaves to garnish – optional
Pumpkin, Red Curry and Spicy soup

Pumpkin, Red Curry and Spicy soup

Method

In a deep pan or pressure cooker, heat oil/butter. Saute the garlic and onions till pink. Mix in the red curry paste now. Throw in the pumpkin, tomatoes and 1/2 cup water. Cook till done. Once it’s cooked, run a blender through the mix. If you like, you could strain the concoction or use it as it is. Now, mix a tsp of flour or oats to the coconut milk. Stir it in the pureed mix. Give it a good boil or two. If its runny, add more coconut-flour mix and if its thick, stir in some water or plain milk. Season with salt and garnish with chopped basil.

We have the spice from the red paste, a mild sweetness from the coconut milk and tang from the tomatoes. So many flavors!!

Slurrrp it away with toasted bread.

Hint of coconut to beat the heat of red curry paste

Hint of coconut to beat the heat of red curry paste

Red Curry Paste

Hot, Screaming Red chili wonder

Hot, Screaming Red chili wonder

An Indiansed version, made with easily available components.

Ingredients

  • 10 red chilles , soaked in warm water for few minutes and drained
  • 1 onion , chopped
  • 4 garlic cloves
  • 1 tbsp grated ginger, instead of thai galangal
  • 2 lemongrass stalks
  • few stalks of coriander leaves
  • 1 tbsp coriander powder
  • 2 tbsp cumin seeds powder
  • 1/2 tsp white peppercorn
  • 1/2 tsp salt

Method

Grind all the ingredients to a paste in a mixer jar using very little water. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.

Use as required.

Recipe Courtesy: Tarla Dalal

Note: Lemon grass is called “hare chai ki patti” in Hindi. Your local bhaajiwala or the herb aisle of supermarkets, will have this highly aromatic green.

Note: To get a brighter hue, use “kashmiri” red chilies. They impart a beautiful color and are not very spicy.

Hot. Hot. Hot.

Hot. Hot. Hot.