You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Again I go back to Wikipedia which says that , “Thai cuisine is the national cuisine of hailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef,
writer and authority on Thai cuisine McDang wrote
for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food,
observed that unlike many other cuisines: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord, it’s got to have a smooth surface but it doesn’t
matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”
pouring rain things were in a chaos. Finally, I did not get to taste any of the Pad Thai as the kids had loved it and finished it all.
My kids are thrilled about it. They keep reminding me that i have not eaten this awesome dish.etc etc…. Well I do want to eat this instead of drooling over the pics…. This is my entry for Blogging Marathon were we are on a whirlwind tour around the World in 30 days!!
- 1 ½ cups flat rice noodles
- 4 tablespoon oil
- ½ tblspn garlic, chopped
- 1 cup bean sprouts
- 1 cup cabbage, finely sliced
- 4-5 baby corn, sliced
- 3 tablespoon peanuts roasted and roughly chopped
- ¾ cup paneer cubes ( I did not use)
- 1 tablespoon soya sauce
- 1 tablespoon sugar
- 1 ½ teaspoon red chilli powder
- 1 tablespoon lemon juice
- Salt to taste
- ¼ cup chopped spring onion greens
- 2 tablespoon roasted peanuts, chopped
- 1 tablespoon spring onion greens, chopped
- 1 tablespoon coriander (dhania), chopped
- In large bowl soak rice noodles in warm water to cover until they are limp and white, about 45 minutes in my case. Please follow the instructions of your package.
- While noodles are soaking mix lime juice, soy sauce, sugar, chilli sauce and 1 tablespoon water in small
bowl. Set aside.
- In kadhai/wok heat oil over high heat.
- Add garlic and ginger and stir-fry 30 seconds.
- Add the beans sprouts, then add carrot strips and green onions and stir-fry 1 minute.
- Add peanuts and baby corn, mix well and cook on a high flame for 2 to 3 minutes stirring continuously.
- Add lime juice mixture.
- Drain noodles and add to kadhai/ wok along with the cabbage.
- Cook covered until they soften and curl, about 1 minute.
- Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and coriander.
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