THAI RAW PAPAYA SALAD(TRIED AND TESTED BY DIVYA BURMAN)

HI!! IM POSTING AN AMAZING RAW PAPPAYA SALAD THAT I TRIED OUT.....IT IS JUST SO EASY AND TASTES FANTASTIC......RAW PAPPAYA ON ITS OWN DOES NOT HAVE MUCH FLAVOUR BUT HAS A TERRIFIC CRUNCH. ONCE IT IS TOSSED IN A NICE SPICY DRESSING,IT TASTES FAB!! THIS IS A THAI RECIPE THAT I LEARNT FROM A LADY IN KOH CHANG ,THAILAND.......VERY AUTHENTIC AND DELICIOUS...IT WOULD HELP IF YOU PICKED UP A PAPAYA SHREDDER NEXT TIME IN THAILAND AS IT MAKES THE JOB A MILLION TIMES EASIER........HERE GOES THE RECIPE WITH A STEP BY STEP LINK TO PICTURES......
THAI RAW PAPAYA SALAD

INGREDIENTS

. 4 CLOVES GARLIC
.2 THAI CHILLIES CHOPPED
.PALM SUGAR 1 TABLESPOON
.LEMON JUICE 3 TABLESPOON
.FISH SAUCE 2 TABLESPOON
.1/4 CUP GREEN BEANS CHOPPED 1 INCH
.2 TOMATOES QUARTERED OR 12 BABY TOMATOES HALVED
.1/4 CUP ROASTED PEANUTS BROKEN
METHOD
.TAKE A MORTAR AND PESTLE AND POUND GARLIC AND CHILLIES.
.ADD PALM SUGAR.POUND
.ADD LEMON JUICE AND FISH SAUCE. POUND AND MIX A BIT AS ITS LIQUIDY.
.ADD BEANS AND POUND SO BEANS CAN ABSORB DRESSING.
.ADD TOMATOES AND POUND A BIT.
.NOW ADD PAPAYA(TAKEN OUT FROM CHILLED WATER AND DRAINED) AND ADD TO MORTAR.TOSS WELL SO ALL THE PAPAYA ABSORBS DREESING
.ADD PEANUTS .TOSS AND SERVE

STEP BY STEP LINK TO PICS
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THAI SOYABEAN IN CABBAGE CUPS

"Recipes for Foodies"   HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE THAI SOYABEAN WITH CABBAGE CUPS INGREDIENTS . 1 CUP SOYABEAN .3/4TH CUP CHOPPED ONIONS .2 TSP CHOPPED GARLIC .2 TSP CHOPPED GREEN CHILLIES .2 TABLESPOONS TOMATO SAUCE .3 TABLESPOONS CORIANDER CHOPPED .2.5 TABLESPOON SOYA SAUCE .1 TABLESPOON THAI RED CURRY PASTE .1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL) ..JUICE OF 3/4 TH LEMON .SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES METHOD . SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR .WASH 3-4 TIMES .NOW SQUEEZE THEM AND TAKE ALL WATER OUT .IN A WOK,HEAT 1 TABLESPOON OIL. .SAUTE THE CHOPPED ONION .NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE .TOSS IN SOYABEAN .SAUTE TILL WATER DRIES .ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED. .ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP .ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WIT

CHICKEN LIVER PATE

Aditi Anand Wasan Hi Guys.... Posting a very simple recipe for Chicken Liver Pate, been in my parental home since generations.... hope you like it Makes 250 gms for about 4 people Ingredients :- 200 gms Chicken Liver 1 medium onion (chop as fine as possible) 2 cloves garlic (crush) 75 gms Butter Chop and combine Parsley / Bay leaf / and few sprigs of thyme Seasoning 1 tblsp Brandy Method Melt 25 gms of the butter, add chicken livers and saute for 2 -3 minutes. Sprinkle with herbs, garlic, seasoning and onion. Cook for one minute. Cool the livers, Chop and pound well. (you can put into a blender if you want it really smooth). Melt the rest of the butter and add to the pate with brandy. Pack into a mould and chill. Unmould and serve with lightly buttered melba toast or even thin crackers.... Enjoy !!

TIRAMISU

A FANTASTIC TIRAMISU RECIPE BY Anita Abhyankar-Bajaj Tiramisu – Italian, ‘’Pick me up” Ingredients for eight (8) people • Espresso Coffee • Ladyfinger Biscotti (Sponge Biscuits - absorbable) • 4 Eggs • Mascarpone Cheese – box of 500 grams • 2 spoons of sugar for each egg • Cocoa Powder • Alcohol - Marsala Wine or any liquor (optional) Directions (1) Break the eggs and separate the white from the yolk in two separate bowls. Beat up the yolks in the bowl and add 2 spoons of sugar for each yolk. Separately, beat up the white of the eggs, till they are soft & fluffy in texture; (2) Add the mascarpone cheese to the yellow yolk & sugar and mix it up all very well, till it becomes a thick creamy texture. (3) Add the white of the eggs to the mascarpone, yolk & sugar and mix all very well (4) Line your Pyrex glass dish with the biscotti which have been dipped in the espresso coffee. Then pour the above mix on top of the layer of biscotti, followed by another layer of biscotti, and then another layer of the mascarpone mix. (5) Sprinkle cocoa powder all over the dish for decoration and flavour. (6) Cover it with silver foil or cling film and put in the fridge to set. Refrigeration time is essential for Tiramisu, as it allows for the flavours to come together. Minimum of three (3) hours is required, for best results, refrigerate for six (6) hours or more. Ideally, make the Tiramisu a day in advance and keep in fridge overnight.

SPICY SRI LANKAN PRAWN CURRY

HI!!! IM BACK AGAIN WITH A LOVELY RECIPE!!! I LEARNT THIS ONE FROM A SRI LANKAN LADY AND EVERY TIME I MAKE IT..........IT IS SUPER DELICIOUS.....YOU CAN MAKE THIS CURRY WITH CHICKEN,FISH OR PRAWNS...INFACT ITS A GREAT CURRY TO EVEN MAKE VEGETARIAN....ADD POTATOES,MUSHROOMS CARROTS ETC ETC AND ENJOY THIS DELICIOUS CURRY WITH WHITE RICE AND ....THERE IS A LOVELY SAMBAL ADDITION TO IT WHICH YOU CAN EITH GARNISH THE CURRY WITH OR ADD A LITTLE TO YOUR INDIVIDUAL BOWL WHILE EATING..HERE GOES THE RECIPE!!! SPICY SRI LANKAN PRAWN CURRY(MARGARET) INGS .PASTE OF 5 FRESH CHILLIES AND 4TSP GINGER CRUSHED .MUSTARD SEEDS,1/4 To 1/2 tsp .CURRY LEAVES .2 ONIONS SLICED, .3TSP GARLIC PASTE .3 TSP ZEERA/CUMIN PWDR .2TSP SALT . 3 SP DESICATTED COCONUT 2 0Z COCONUT MILK .4 OZ WATER 3/4 TSP.HALDI /TURMERIC .5 TOMATOES SKIN REMOVED N CHOPPED FINE, PRAWNS I KILO DE SHELLED N DEVEINED ,LEMON GRASS FRESH 5 PIECE LONG .FRESH CHILLIES DESEEDED CUT INTO STRIPS -2. .FEW CORIANDER LEAVES METHOD . PUT 2 OZ OIL IN A WOK . ADD 1 TSP MUSTARD SEEDS.LET THEM POP. .ADD 2 ONIONS SLICED MIX . WHEN ONIONS ARE BROWN ADD RED CHILLI N GINGER PASTE AND 3 TSP CRUSHED GARLIC .BHOONO 7 MINS.ADD ¾ TSP HALDI.MIX TILL SMELL GOES. . ADD IN THE 4 TOMATOES CHOPPED V THIN N FRY 10 MINS. .ADD SALT AND.ADD PRAWNS N MIX . NOW ADD 1 CUP THICKISH COCONUT MILK.SLOWLY ADD 1 MORE CUP N MIX. . NOW PUT IN THE STRIPS OF LEMON GRASS BRUISED AND 2 FRESH CHILLIES DESEEDED CUT IN STRIPS. . LET IT BOIL 7 MINS N SIMMER CHECK FOR SALT.TAKE OUT LEMON GRASS AND.GARNISH WITH CORIANDER . SERVE HOT WITH WHITE RICE .YOU COULD ADD SOME LEMON JUICE TO THE CURRY IF YOU LIKE  DRESSING/GARNISH OR ON THE SIDE/SAMBAL INGS . MUSTARD SEEDS .CURRY PATTA .GREEN CHILLIES N ONIONS CHOPPED 1)PUT COCONUT OIL IN PAN.ADD MUSTARD SEEDS AND LET IT POP.ADD CURRY LEAVES,GREEN CHILLIES AND ONIONS AND SAUTE.ADD LITTLE SALT AND LEMON JUICE 2) ADD TO PRAWN CURRY AND EAT