Revealing the A.W.E.D Thai Menu

I love Thai food - for the exquisite sensation that it imparts on my taste buds, for the beautiful appearance that it puts on without any effort, for making the best out of the most simplest ingredients. The touch of coconut milk, liberal use of fresh herbs and the hotness complimented well by the other flavors are a treat to any foodie. Every time I write a big para about each dish. But this time, for a change I want to let the dish do all the talking and to allow you to wallow in its richness, both in looks and taste.

Appetizers

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Chef Sala with her Saku sai displays what one could call as culinary wisdom coupled with experience. Traveling the way she has, one could learn a thing or two about foods from all over.










Chef rupa presents us with this simple day to day afair with her Som Tam. It may be a simple daily grub for the Thai's but for me this calls for special occasion!









Chef Priya may Joke about living in chinatown for getting inspired with such asian dishes, but her cucumber salad speaks more - about passion and about her love for creating something new.











Chef Priya kickstarts her contribution to Thai with attractive looking Thai Red Curry Noodle Soup. If you were impressed already at her entry, wait till she bows your mind away in all the courses.








Chef Chandani with her spring rolls made me so hungry one Tuesday afternoon at work that I went and finished off one whole packet of tortilla chips on my own! It also made me come home and make spring rolls (her recipe of course) and eat only that for dinner to make for the frivolous lunch!!






Chef Asha is one heck of a cook. She always manages to spoil all kinds of diets. I even try to not go around to her site if I can help it - but something draws me in. Like this picture! She made it easier for me (luv her!) by making this nutritious and delicious Spicy salad which I can vouch for first hand!






Chef Indrani made sure with her colorful and vibrant salad that i never feel bad about having salads ever again. With such a plate who cares if it called a salad or a dessert. It looks the same to me :)









Main Dish

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Chef Supriya Raman with her Red Chilli noodles. Hot and spicy - a haven to chilli lovers











Chef Rashmi shows why Pad Thai is so famous all around the world. One look at this picture says it all - don't you think?












Chef Pavani knows how to make all of us drool. The way her Pad Thai looks, its no wonder it won approval from her husband and we are sure that it will win ours too.










Chef Cham with her Noodle salad managed to "oops I did it again" this time too. What am i going on about here? Well its her way of capturing your attention with her pictures. I have mentioned this in almost all my round ups and here I am yet again - Even a person with no appetitte would surely sit around to watch her creations and start feeling hungry!








Chef Meera uses her creativity to make her Thai Coconut Noodles with brown rice noodles. And her creativity does not stop there - she has added - guess what - Pav bhaji masala!!!!









Chef Curry Leaf's skills at her kitchen is known! And with all that expertise in her nimble fingers she has dished out Thai Noodles with aromatic green paste. See how she makes such a simple dish into flavorworks!












Side Dishes

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Chef Surpriya with her Tofu and Vegetables in Peanut Ginger Sauce. With such tastes, do you even care to know that this dish is also healthy?








Chef Sia from Monsoon Spice with her exquisite looking Thai Yellow curry. A stunner both in looks and sensations.








Chef Rekha with her Red Thai curry what fiery literally means. The dish bespeaks also about the subtle amalgamation of sweetness when combined with hot. Do I sound too jargon'ish? Check out her recipe to know what I am talking about.









Chef Priya with her Green Pineapple curry shows how the correct balance of hot and sweet can blow you mind and your taste buds. Believe you me, the sensation is out of this world.










Chef PG explains with her how Tofu curry how something like mind power can bring out so much from each one of us. The recipe does not reflect her need to make a mind set though since it looks as appetizing and as delicious as being made by one with lots of patience, time and energy.










Chef Chandani is heartless! I mean if showing this picture of Thai Red Curry was not enough, she goes and recites a complete Menu which she prepared for few Lucky guests! With a spread as this, I am sure the guest would have been unable to move at the end of the meal - I know I would have not been able to!











Chef Ashwini's greets you with a bang! Not only with her "house" painted red but also with her spicy fiery colored Thai Red Curry! Dont make my word for it - check it out yourself.








Chef Apu presents my all time favorite Masaman Curry on of the most famous of its Thai counterparts. The coconut plays a pleasurable havoc to our buds and the vegetables only heighten that sensation.








Desserts

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Chef Priya is know to make creative dishes and this corn pudding is no exception to it. By looking at it you would never have guessed that this appetizing pudding is made of corn!









Chef little em whips up my favorite. Her recipe worked wonders in my taste buds and I loved the simplicity of it. I would recommend it to everyone esp. those who love coconuts and go 'bananas' over them :)









Chef Ashwini whips up another of the famous and yummilicious Banana-coconut dessert. Looks and tastes so yummy that this is one dessert you can make more often than not.










With such a spread, I am sure canned coconut and fresh coconut must have been in high demand during the month! At least it was so in my kitchen, since I was busy making your delicious food at my place. I have tried to add in all the entries which you have sent me but in case you thought I have stolen your entries all for myself, oh well, its not entirely true ;-)!!! Please do drop in a mail/ or even a comment to give a tap about the entry left. Hope you enjoyed this menu as much as I loved putting it up for you.

Want to Host AWED? Refer to this post here

Lemongrass and Basil Rice

The other day, when I went shopping, I came across v fresh looking Galangal. I couldnt resist and bought them. When you think Galangal, you think Asian Cooking.



They are related to,you guessed right, Ginger and look very similar except for its reddish-brown and creamy looking skin. It is very fragrant and has a slightly peppery taste. Make sure not to use in excess cos the taste can be overwhelming. Although available in powder form in many stores (esp Asian), better to be biased towards the fresh one - nothing beats its taste. Preparation is same as that of Ginger. For more on Galangal refer here



One of the Asian dishes which use Galangal is their famous Green Curry Paste.And another famous dish which makes use of Green Curry Paste is the Lemongrass and Basil Rice which is so aromatic, that it would induce hunger to even people suffering from Anorexia. Such is its fragrance and medicinal properties. ( Lemongrass,Basil,Galangal,Lemon,garlic! Need any more reasons? )

Ingredients

For Green Curry Paste

• 1 stalk Lemongrass
  
  
• 2 tbsp coriander seeds
  
  
• 2-3 green chillies , sliced( or as per taste )
  
  
• 3-4 cloves of garlic,minced
  
  
• approx 3 inches of galangal,peeled and chopped ( couldnt find one? Use Ginger instead )
  
  
• 3 tbsp of Lime juice ( can use Lemon too )
  
  
• Lime/Lemon zest of 1 lime/lemon
  
  
• 1 cup of Cilantro
  
  
• 1 cup of fresh Basil
  
  
• 3-4 tbsp Soy sauce
  
  
• 1 tsp Sugar
  
  
• 1/2 cup shredded coconut
  

For the Rice

• 1 cup Basmati Rice
  
  
• 1 cup Baby Corn
  
  
• 1/2 cup water chestnuts
  
  
• 1 medium carrot, chopped thinly
  
  
• 1 medium onion,chopped
  
  
• 2 cups coconut milk
  
  
• salt to taste
  

Method

1.Grind all the ingredients for the green paste in a blender. I got about a cup of paste. I used the whole cup , thought that it was a little excess, though it dint hurt the taste at all. Use it as per your discretion. Leftover paste can be stored in your fridge easily for 2 weeks easily.



2. Wash and clean the rice and soak in water for at least 30min (optional). Cook the rice with coconut milk. The grains should be seperate and not mushy.

3.Heat a non stick pan with little peanut oil. Add Onions,carrot,baby corn and water chestnut and stir fry in high heat.



4.Add the green curry paste and blend well. Cook till the aroma (bliss!), after attacking your nostrils, slowly starts mellowing. Season with salt.



5.Add the slightly cooled rice and mix well. Garnish with Basil/Cilantro.

Since this dish makes use of both Lemongrass and Lemon/Lime, I am sending this as my entry to JFI - Lime/Lemon Event hosted by Coffee.

The use of Galangal (relieves Nausea and stomach problems),
Lemongrass ( helps ppl with rheumatism ),
Basil (constipation,aiding digestion ),
Cilantro (digestion,nausea and heart tonic ),
garlic ( cures toothaches, anti cancer properties, anti viral, lower cholesterol) and
Lemon/Lime ( get rid of colds/flu)

makes this dish 'Good Eats'. :)

Vegan Pad Thai

As the name suggests, Pad Thai is a cuisine of Thailand and is one of its most popular dishes enjoyed all over the world. I dont prefer cooked eggs in my food, so have a vegan version of the dish.




I have used Peanut oil for this dish since it brings out that flavour of asian cooking. My recipe is as below:

Ingredients

• 8 ounce Packet (or as per need )of Rice Noodles - thick variety
  
  
• 1 tbsp Peanut oil
  
  
• 7 oz of Tofu, firm variety, sliced into thick squares
  
  
• 1 bell pepper ( any color, I used red )
  
  
• 3-4 cloves of garlic,minced
  
  
• 2 tbsp Tamarind paste, or tamarind dissolved in water into thick paste
  
  
• 1/4 cup of roasted peanuts
  
  
• 1 cup of bean sprouts
  
  
• 1 medium carrot,julienned
  
  
• 1 onion, sliced.
  
  
• 1 cup snow peas,strings removed
  
  
• 1/4 cup soy sauce
  
  
• 2 tbsp of corn starch
  
  
• 2 tbsp lemon juice
  
  
• few springs of cilantro, chopped for garnish
  
  
• 2-3 spring onions, for garnish
  
  
• salt to taste
  

Method

1.Spread the Cornstarch on a plate. Coat the Tofu sqaures with the flour. Heat a non stick pan,spray it with PAM spray or little olive oil and place the Tofu's on the pan. Turn them after 4-5 min. Repeat till the tofu's have been browned. Set aside.



2. Cook the noodles as per the instruction in the package. Set aside.



3. Heat a pan with peanut oil. Stir in the onions, garlic,carrots and cook till soft.



4. Add the bell pepper,snow peas,tofu,soy sauce,tamarind paste and stir fry on high heat for 5-6 min taking care not to break the tofu.



5.Add the noodles and mix well. Add salt and mix well. Continue to stir fry on high heat for another 2-3 min till the noodles mix well.



6.Switch off the heat and then add the lemon juice,peanuts,sprouts and mix well. Garnish with cilantro and chopped spring onions.