Time has come to post for the Blog Hop Wednesday hosted by Radhika Subramanian of Tickling Palates. For this week I am paired with Anu from Anu’s healthy Kitchen. I have chosen to make the most delicious cakes though it is my blog pair Anu’s birthday.
2 egg yolks
1/2 cup molasses
1/2 cup dark brown sugar
1/4 cup butter
1/2 cup yogurt or sour cream
1 cup unbleached flour (whole wheat or white)
1/4 cup rye flour
1 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1 1/4 tsp. baking soda
Preheat oven to 350°F. Beat egg yolks, molasses, sugar and butter together to make a smooth blend. Whisk or sift together dry ingredients until well mixed. Add yogurt or sour cream, then the dry ingredients and mix it well. Beat for 1 minute. Pour the blend into muffin cups with equal amount in each cup.Bake the muffin cups for about 30- 40 minutes. Remove from oven and sprinkle tops with sugar and serve.…
Red curry is a Thai spicy curry paste.This is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process.
The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians.Vegetarian red curry pastes are also available. Some of the ingredients for the Red curry paste itself is the core flavoring for a number of other non-related dishes.
In this cooking I am trying to make a fusion between Indian and Thai cuisine.I hope you will like it.
Indian and thai mix style
1 pound chicken
1 teaspoon oil
1/2 cup chopped onions
1/2 cup of sliced carrots(optional)
1/2 cups of broccoli(optional)
1/2 cup of mushrooms(optional)
1/2 cup of bell paper sliced(optional)
1 can coconut milk
1/2 cup water
1/2 tbsp red curry paste
Salt to taste
Fresh spring onion to garnish
Cut chicken into small pieces.In a non stick pan add 1 tbsp oil and fry chicken till it tenders.If you want add little bit salt at that time.When it is done remove chicken into a plate and keep aside.
Heat oil in a large nonstick pan over medium heat. Add oil and red curry paste.Stir well for 1 minute.Add all the vegetables you want including onion, and sauté 2 minutes.All the vegetables are optional.Add chicken to it.Now, add coconut milk and stir it well for 2 minutes, bring to a boil. Cover; reduce heat, and simmer 5 minutes, stirring frequently. After 3 to 4 minutes remove the pan from the gas. Sprinkle spring onion on top and serve hot.…