Ingredient: Onion

Mini Ragi Dosa With Corn and Bean Filling

Mini Ragi Dosa With Corn and Bean Filling

A welcome twist to the good old ragi dosa with a Mexican filling inside. Healthy, quick, easy and full of flavour. Just 10 ingredients and 30 minutes. You have a healthy snack ready to bite into, especially during the cold evenings.

Roasted Pumpkin Pesto Pasta

Roasted Pumpkin Pesto Pasta

Recipe for roasted pumpkin pesto pasta is one of the creamiest, vegan pasta that is so satisfying, light and perfect for a weeknight meal or even a weekend Italian indulgence with a twist.

Thai Green Curry With Vegetables

Thai Green Curry With Vegetables

An aromatic, hearty, smooth curry with a medley of vegetables and rich coconut milk with herbs makes for the heartiest meal ever! Plus the easiest ever homemade green curry paste using homegrown herbs.  This recipe for Thai Green Curry with Vegetables is a winner with a bowl of steamed rice. 

Thai Green Curry with Vegetables - Slurpy Platter

The very first time I tasted Thai Green curry was at this restaurant called Nobel House in Jayanagar, Bangalore. Smooth, rich and so fragrant with jasmine rice, I would order the same thing everytime we went there. So saddened that the restaurant shut down a year ago. 

My love for Thai cuisine started while we were in the US and the closest Thai restaurant- Lime Leaf, was just a mile away where we’d indulge in the best Thai Basil Fried Rice Ever! Not to mention that the closest to spicy food in US was Thai aside of Mexican. Even Indian food was bland at Indian restaurants! 

Thai Green Curry with Vegetables - Slurpy Platter

 

The subtle citrusy fragrance of lemongrass, the sweet aroma of Thai basil and the blend of ginger/galangal and coconut milk.. It can transport you to a different world. I enjoy every bit of Thai green curry more than yellow or Red, and so does the husband.

Thai Green Curry with Vegetables - Slurpy Platter

Did you know? Thai Green Curry originates from Central Thailand and was invented during Rama 6 reign? The Central region is the most abundant with natural resources, and therefore there are many more recipes here than other regions. It has two different styles of cooking: palace cuisine, which is more delicate and decorative; and local cuisine which is more simple. The main characteristic is its balance of the five different tastes, and its use of various herbs and spices.

There’s so much more about Thai food and culture you’d want to know that is so much intriguing. But you’ll run out of time and patience to read it all here 🙂 so stay tuned until I post more stories about Thai food, culture and cuisine in my posts ahead.

The original and authentic Thai green curry uses chicken, fish sauce and a few other regional Thai spices and herbs. Since this is a vegetarian blog, you are more than welcome to use meat(preferably chicken) and make your variations to it.

Thai Green Curry with Vegetables - Slurpy Platter

This recipe for Thai green curry with vegetables is so simple that you can actually make the curry in about 30 minutes if you have everything ready.

You might also like to try:

Thai Basil Fried Rice

Corn Capsicum Fried Rice

Thai Green Curry with Vegetables - Slurpy Platter
Thai Green Curry With Vegetables
This recipe for Thai green curry with vegetables is so simple that you can actually make the curry in about 30 minutes if you have everything ready. 
Thai Green Curry with Vegetables - Slurpy Platter
Thai Green Curry With Vegetables
This recipe for Thai green curry with vegetables is so simple that you can actually make the curry in about 30 minutes if you have everything ready. 
Servings Prep Time
2People 15Minutes
Cook Time
20Minutes
Servings Prep Time
2People 15Minutes
Cook Time
20Minutes
Ingredients
To Make the Green Curry Paste
For the Curry
Instructions
To make the Green Curry Paste
  1. In a pan, heat a tsp of oil and add the onions, garlic and basil. Roast till they slightly turn brownish. Combine it with the rest of the ingredients and grind to a smooth paste with very little water. It should resemble the chutney.
To Make the Curry
  1. In a wide bottomed pan, heat remaining oil and add onions, saute them till they turn translucent. Add the rest of the vegetables and stir fry for 5-7 minutes on medium flame until they turn slightly tender.
  2. Now add the ground paste and toss the veggies until they're well coated with the paste. Add in the salt and coconut milk. At this point, you may add half a glass of water if it is necessary (don't do this if the curry seems to be thick).
  3. Bring to a boil on medium flame and then simmer it for 3-4 minutes. Garnish it with more basil leaves if you wish. Serve it hot with jasmine rice.
Recipe Notes
  1. You may add tofu as well with the vegetables. Ensure you add it in the stir-fry stage.
  2. Coconut milk is a must for this recipe. If at all you run out of coconut milk even after adding it to the curry, you may add 1/2 a cup of skimmed boiled milk.
Hulisoppu | Mixed Greens Curry

Hulisoppu | Mixed Greens Curry

This recipe for Hulisoppu is simple food that is simply delicious. A traditional and authentic Karnataka recipe which is easy, ready in 30 minutes and absolutely healthy and satisfying.

Korean Japchae Noodles Recipe (Sweet Potato Starch Noodles)

Korean Japchae Noodles Recipe (Sweet Potato Starch Noodles)

This classic Korean Japchae Noodles (sweet potato noodles) is a popular Korean delicacy that has a melange of stir-fried vegetables, with a savoury sauce. When I first heard/wrote about Japchae while I was working for my client (have written so much about Asian cuisine that […]

Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney

Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney

A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 

Ridgegourd peel chutney - Slurpy Platter

Heerekayi or Ridge Gourd is a vegetable that’s rich so fiber, that even the peels have the ability to prevent constipation and aids in weight loss.

When I first tasted this chutney at Kamath Upahar near my office, I could distinctly feel the flavours of ridge gourd, onion and garlic. It was soooo good that I actually ate the chutney alone and had multiple servings (shamelessly!) 😛

Ridge gourd is such a versatile vegetable. You can make sambhar, chutney, dal, bhajji, stir-fry and a lot more. Although, it’s bland by nature, you can pretty much combine it with any vegetable and create magic.

 

Did you know? Ridge gourd is so full of fiber? It’s great for constipation, lowering blood sugar, hypoglycemia, weight loss, boost the immune system, detoxing, helps with acne and many more challenges. Ridge Gourd is a very healthy veggie because it contains very few calories (only 40 calories per cup) and thus it works well for weight loss. Source: Google

Plus, it goes soo well with khali dose, masala dose, idli and chapati. You’ll love it with a bowl of steamed rice too. I paired this chutney with

Barnyard Millet Idli

Do give it a try.

Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney
A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 
Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney
A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 
Servings Prep Time
1Bowl 10Minutes
Cook Time
10Minutes
Servings Prep Time
1Bowl 10Minutes
Cook Time
10Minutes
Ingredients
To be sauteed and ground to a paste
For Tempering
Instructions
  1. Heat a tbsp of oil in a pan, and add the onions and green chilli. Saute till they brown a bit and the chillies wilt just a bit.
  2. Now add the ridge gourd peel and fry till the raw smell goes. The peels will wilt as you fry.
  3. Add in the ridge gourd and sprinkle some water, cover it till gets tender. You can add a pinch of salt at this stage to accelerate the cooking.
  4. Once they are all cooked, add the grated coconut and give it a quick stir so that all of them come together. This process is also done to increase the shelf life of the chutney since we're using freshly grated coconut.
  5. Switch off the stove and allow it to cool. Grind them in the mixer along with the fried gram dal and a bit of salt to a coarse paste. Transfer it to a serving bowl.
  6. In a small pan, heat 1 tsp of oil and add the ingredients listed under tempering and pour it over the chutney.
  7. Enjoy this with idli, dose, chapathi or even with a bowl of steamed rice.
Recipe Notes
  • I chose to add the ridge gourd as well in the chutney to give it more body and it also tastes good.
  • You can add just the peel is you prefer. Take care not to add too much water while grinding which makes the chutney watery.
  • You can store this in the refrigerator for about 2-3 days.
  • You can omit adding the coconut if you prefer, and add a few more slices of roasted onion. If you prefer to have a no-onion, no-garlic version then add more coconut and the ridge gourd slices instead of the onions.
  • It is recommended to follow the recipe as it tastes the best.
Broccoli Almond Soup

Broccoli Almond Soup

Try this Broccoli Almond soup, for a simple and easy weeknight dinner option that’s a boon for those gloomy days and nippy weather. Nutritious, healthy and flavourful, this is the ultimate comfort food for those weeknight dinners.

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

A healthy alternative to fried snacks, these foxtail millet dumplings | Navane Nucchina Unde are your best bet as an evening snack as well as a starter before a meal.