A low-fat Apple and Cashew nut Halwa Recipe that tastes amazing is deal for the coming festive season of Navratri and Diwali. Comfort food for the Fall season too! Simple, easy and healthy! You can adapt the Apple Pudding to suit a Vegans too!
|Thai Noodles with Spicy Peanut Sauce|
This week my chosen theme for Blogging marathon is
1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American
street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to
choose 1 cuisine and make 3 dishes . Even with this the choice was difficult
and I had to go back to the old childhood way of choosing my cuisine… do inni
mine mini mo…J
in Thailand has harmony is the guiding
principle behind each dish.
centuries-old Eastern and Western influences harmoniously combined into
something uniquely Thai.
of a waterborne lifestyle where Aquatic animals, plants and herbs were major
ingredients, meat was avoided. Subsequent influences introduced the use of
sizeable chunks of meats in Thai cooking.
shunned the use of large animals in big chunks. They were laced with herbs and
spices and shredded.
Thai cooking stewing and baking, or grilling were used but with Chinese influences
frying, stir frying and deep-frying were imbibed in the cooking.
Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did
you know that chillies were introduced during the late 1600s by Portuguese
missionaries who had acquired a taste for them while serving in South America?
cooking methods and substituting ingredients. Like the ghee used in Indian
cooking is replaced by coconut oil and coconut milk substituted for other dairy
products. Spices are toned down and enhanced by fresh herbs such as lemon grass
and galangal. In Thai curries fresh herbs are used. Thai curries burn
intensely, but briefly.
Thai meal is served all at once, permitting dinners to enjoy complementary
combinations of different tastes.
harmony of tastes and textures within individual dishes and the entire meal.
Noodles with Spicy Peanut Sauce
Time: 20 minutes
Time: 45 minutes
Time: 15 minutes
cup spring onion, chopped the greens and onions separated
- 1 cup
carrot, finely shredded
- 2 cups
mixed fresh vegetables like cauliflower,
carrots, mushrooms, beans, red, yellow and green capsicum
- 3 tblspn garlic, minced
tblspn ginger, minced
cup peanut butter
cup soy sauce
- 3 tblspn rice
- ½ tblspn chilli-garlic
- dhania /coriander leaves for garnish
the rice noodles according to package instructions. In my case they were
soaking the noodles in hot water for 45 minutes.
the oil in thick kadhai/wok over high heat.
onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables
honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer
for 2 minutes.
the noodles and toss them in the kadhai/wok. Mix well.
warm garnished with spring onion greens and dhania/ coriander leaves.
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
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