Eggplant Parmesan with Spaghetti

Eggplant Parmigiana or Eggplant parmesan is one of mine and my husband's favorites in the Italian cuisine.
I looked for it's recipe all over the internet and tried to make this at home for the first time. I  know it did not turn out to be the perfect one, nevertheless, it was not bad for the first time. As they say, " Practice makes Perfect" , I shall get there one day. :)

I thought I should share this experience of mine with you all, so here I am with the recipe I tried.

Ingredients:

• Eggplant ( the big one ) -1
• Salt - 1 tbsp
• Grated Parmesan cheese - 1/2 cup
• Grated Mozzarella cheese - 1 cup
• Bread Crumbs - 2 cups 
• Eggs - 2
• All Purpose Flour - 1 cup
• Olive Oil - 3 -4 tbsp
• Spaghetti Sauce - 2 cups
• Chili Flakes and Oregano - for serving
• Spaghetti - 1 packet

Directions:

• Slice the eggplant in 1/4th inch thickness. You could either slice it into circles or lengthwise. (1. in pic )
• Sprinkle salt all over the slices of the eggplant and put them into a colander. (2.in pic )
• Rest it for 30 minutes so that most of the moisture is extracted from the eggplant.( 3.in pic )
• Remove the slices from the colander and place them on a paper towel. Take another sheet and place on top of the slices and press them gently to blot off all the moisture. ( 4. in pic )

• Now we have to prepare for the coating. Beat the egg and keep it ready. Also keep the bread crumbs spread in a plate.

• In a mixing bowl, sprinkle the all purpose flour all over the eggplant slices and toss them so that they are coated from both the sides. This is just a time saver. You can also coat them one by one from both the sides.

• Now, take one by one and dust the excess flour, and dip it the beaten egg. Turn it around so that it is coated from both the sides.

• Now roll that slice into the bread crumbs. Turn it over and coat the other side as well.

• Repeat this process with all other slices and keep them on a plate. They are now ready for frying.

• In a pan, heat oil and shallow fry these slices till golden brown from both the sides. 

•  Remove them on paper towel to drain off the excess oil. Shallow fry the next batch as well.

• We now have to assemble the eggplants in a baking dish for baking.
• Spread the spaghetti sauce in the baking dish. I used the store bought  sauce. 
• Arrange the eggplant slices on top of this layer without overlapping. Little bit of overlapping is fine.

• Sprinkle the mozzarella cheese all over.

• And then the parmesan cheese. 

• Preheat the over on 425°F and bake for 15 minutes or till the cheese melts and the sauce is bubbly.

• It's ready. You can eat it like this with a little seasoning of your choice. Or You can eat it along with some spaghetti. 
• Cook the spaghetti like directed on the packet. 
• In a serving plate, lay a bed of cooked spaghetti, topped with some spaghetti sauce and en eggplant parmesan. sprinkle some extra cheese and some chili flakes and oregano or any other seasoning of your choice.

Enjoy :) It's worth the effort !!

Bagel Pizza

We can make pizza of bagels by adding the toppings of our choice. My daughter likes plain cheese bagel pizza but I make veggie bagel pizza for myslef. Sometimes, making the whole large pizza is a lot. So, for a small hunger, this is the best alternative to pizza with a similar taste. This makes a good option for lunch box  for kids as well.

Veggie Bagel Pizza

Ingredients:

• Bagels - 2
• Pizza Sauce - 1/2 cup
• Veggies - of your choice, like bell pepper, tomatoes, onions, broccoli, spinach, olives etc..
• Mozzarella Cheese - 3/4 cup ( grated )
• Chili Flakes - for  seasoning , to taste
• Oregano - for seasoning, to taste 

Directions: 

• Slit the bagels, place them on the baking sheet.
• Spread the pizza sauce .
• Arrange the chopped veggies of your choice on the bagels.  ( Skip the veggies while making cheese bagel pizza )
• Cover the surface with a layer of cheese.
• Bake at 400° F , for around 8-10 minutes or until cheese is melted.
• Season with chili flakes and oregano. ( Avoid chili flakes while making for kids )

Cheese Bagel Pizza

Burrito Bowl

Burritos ( wrap or bowl ) are one of my favorite Mexican dishes. Oh I love Chipotle !!
Burrito is tortilla wrap filled with rice and bean, etc, whereas, a burrito bowl is all the contents put together in a bowl.
Pair this dish with tortilla chips and guacamole or salsa dip and a coke. mmmmm........ yummmm......

Ingredients: 

• Lime and Cilantro Rice - 1 cup
• Spicy Black Beans - 1/2 cup
• Pico de gallo - 1/2 cup
• Cheddar cheese - 1/4 cup ( shredded )
• Sour cream - 1 tbsp
• Jalapeno Sauce - 1 tbsp ( optional )
• Guacamole - 2 tbsp or to taste
• Cialntro - for garnish
• Iceberg Lettuce - 1/4 cup
• Lime juice - 1 tsp

For Veggie Fajita:

• Bell Pepper - 1/2 ( Sliced )
• Red Onion - 1/2 ( sliced )
• Sweet Corn - 1/4 cup
• Olive Oil - 1 tbsp
• Oregano - 1/2 tsp
• Salt - to taste

Directions: 

• Click here for the recipe of  Lime and Cilantro Rice .
• Click here for the recipe of  Spicy Black Beans.
• Click here for the recipe of  Pico de gallo .

For Veggie Fajita: 

• Heat olive oil in a pan. 
• Add sliced onions, sliced bell peppers. Fry them for a minute. Let them be crispy. Do not cook till tender. If you can grill them, even better.
• Add sweet corn .
• Season with salt and oregano.
• Pic Below:

Assembly of Burrito Bowl : 

• In a serving bowl, make a bed of lime and cilantro rice.
• Add a layer of black beans.
• Lay the veggie fajita as the next layer, along with sliced lettuce.
• Sprinkle  Pico de gallo all over.
• Add guacamole, sour cream, jalapeno sauce and cheese.
• Garnish with chopped cilantro and sprinkle little lime juice if needed.
• Experince Chipotle at home :)

Pico de gallo ( Fresh Tomato Salsa )

Pico de gallo is like a salsa made of chopped tomatoes, onions and jalapenos.It can either be used as a dip with tortilla chips or filling for burritos and tacos.

Ingredients: 

• Chopped Tomatoes - 1 cup
• Chopped Onions - 1/4 cup
• Jalapeno - 1 or 1/2 ( seeded and chopped )
• Garlic - 1 clove
• Lime Juice - 1 tbsp
• Cilantro - 2-3 springs
• Salt -to taste
• Pepper - to taste

Directions: 

• Mix everything in a bowl.
• Refrigerate for half an hour before serving.

Enjoy !!

Spicy Black Beans

Spiced black beans is good side dish to Mexican entrees or a filling for burrito wraps or in burrito bowls.
You can decide the consistency depending on your taste. You can make it dry or add more broth or water if you want gravy consistency.

Ingredients: 

• Black Beans Can - 1 ( 15 ounce )
• Olive Oil - 1 tbsp
• Onion - 1 small
• Garlic - 1 clove
• Jalapeno - 1 ( seeded and chopped )
• Toasted and ground Cumin - 1 tsp
• Broth or water - 1/2 cup ( adjust according to your preference )
• Salt - to taste
• Cilantro - 2-3 springs

Directions: 

• Heat oil in a pan.
• Add chopped onion and saute till translucent.
• Add chopped garlic, chopped jalapeno and cumin and fry for another minute.
• Add beans and water and cook covered on low-med heat till all the water is evaporated. If you like gravy consistency , then add more water and don't let it dry completely.
• Add salt and mix .
• Mash some of the beans with the back of the spoon.
• Add chopped cilantro.

Mexican Lime and Cilantro Rice

This mexican lime and cilantro rice is used as a filling in the burrito wraps or burrito bowls.
You can make it either with white rice or brown rice. I have used brown rice here.

Ingredients: 

• Long Grain Brown Rice - 1 cup
• Water - 2 cups
• Oil - 2 tbsp
• Onion - 1 small
• Garlic - 1 clove
• Cilantro - 1 handful
• Lime juice - of 1 Lime
• Salt - to taste

Directions: 

• Soak rice in water for 10 minutes, drain and keep aside.
• Heat the oil in a deep pan or pot. 
• Add chopped onions and saute till translucent.
• Add chopped garlic and saute for another minute.
• Add rice and fry for 2-3 minutes.
• Add water and bring it to boil. Then simmer it and let it cook covered till done. Note that brown rice takes longer to cook when compared to white rice.
• Turn off the heat and add chopped cilantro and lime juice and salt. Give it a mix.

Mediterranean Veggie Wrap

 A variety of vegetables wrapped inside a middle eastern multigrain flat bread with hummus spread.
You can use any vegetable of your choice to stuff it in.


Ingredients:

• Middle Eastern Multigrain Flat Bread - 1
• Hummus Spread - 2 tbsp or to taste
• Lemon Juice - a few drops ( optional )
• Salad Dressing - of your choice ( I used Ranch )
• Chili Flakes - to taste ( optional )
• Vegetables - for stuffing 

My choice of veggies : 

• Lettuce , Cucumber, Onion Slices, Cherry Tomatoes, Banana Pepper, Bell Peppers, Olives.

Directions: 

• I like to slightly warm the bread in microwave, say just for 10 seconds.
• Spread generous amount of hummus.
• Place the sliced veggies on the bread in the center, and sprinkle few drops of lemon juice over the veggies.
• Sprinkle some salad dressing and some chili flakes.
• Wrap it up. 
• If you use the large sized bread then cut the wrap into 2 or 3 pieces.
• Enjoy with chips and a drink of your choice :)

Italian Spicy Bean and Vegetable Soup

Italian Spicy Bean and Vegetable Soup , as the name says is made of mixed beans and mixed vegetables. Hence, it is very nutritious and is good to taste. This soup is a perfect combination with garlic bread sticks.



Ingredients:

• Olive Oil - 2 tbsp
• Onion - 1 small
• Garlic Cloves - 2-3
• Chopped Celery Stalks - 1-2
• Carrot , peeled and chopped - 1
• Bell Pepper, chopped - 1
• Chili Powder - to taste
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Dried Oregano - 1 tbsp
• Chili Flakes - to taste
• Diced Tomatoes - 1/2 cup
• Tomato Puree - 1 cup
• Salt -to taste
• Vegetable Broth - 8-9 cups 
• Garbanzo Beans - 1 small can
• Cannellini Beans or Kidney Beans - 1 small can
• Broccoli Florets - 1-2 cups
• Zucchini - 1
• Shredded Parmesan - for garnishing

Directions: 

• In a soup pot, heat oil. Add chopped onions and crushed garlic. Saute till the onions turn translucent.
• Add chopped bell pepper, celery and carrots. Cook for 5 minutes .
• Add the chili powder, coriander powder, cumin powder, chili flakes and cook for a couple of minutes.
• Add chopped tomatoes and tomato puree. Cook for a couple more minutes.
• Add the vegetable broth or stock.
• Add both the beans, broccoli, zucchini and some salt.
• Simmer and cook uncovered for about half an hour till the beans are tender and the soup thickens slightly.
• Adjust salt if needed.
• Serve it in a bowl , sprinkle some shredded parmesan .

Thai Pineapple Fried Rice

In Thai restaurants, this dish is typically served in hollowed pineapple halfs. It makes a great presentation.
Here is the vegan version of the pineapple fried rice by just avoiding chicken or shrimp or prawn.
I have used egg, however, if you do not eat egg, you can avoid it too. It won't affect the taste of the fried rice.




Ingredients:

• Cooked Rice - 3-4 cups
• Pineapple Chunks- 1 cup (fresh or canned )
• shallots, finely chopped - 2 ( or a small onion )
• Garlic, finely chopped-  3 cloves 
• Green Chillies -2 ( or chili flakes)
• Egg - 1 (optional)
• Frozen Peas - 1/2 cup
• Grated Carrot -  1/4 cup
• Raisins - 3 tbsp
• Roasted Cashew Nuts - 1/4 cup
• Spring onions - 2 springs
• Cilantro - for garnish
• Soy Sauce - 2-3 tbsp
• Curry Powder - 2 tsp
• Oil - 2 tbsp
• Salt -to taste

Directions: 

• Cook rice and keep aside. Make sure each grain is separate and there are no chunks.
• Heat oil in a wok, and saute shallots, garlic and chillies.
• Beat the egg in a bowl. Add it to the wok and stir like making scrambled eggs.
• Add carrots and peas and cook for a couple of minutes. you can drizzle few drops of water or vegetable stock if the wok is too dry.
• Add cooked rice, pineapple chunks, raisins and cashews. Mix well.
• Add soy sauce, salt and curry powder and combine. Cook for about 5 minutes.
• Garnish with chopped spring onions and cilantro.

Hummus

Hummus is a dip or spread made of chickpeas, tahini, lemon, garlic and few other ingredients and is a very popular dish of Middle Eastern Cuisine.

I have been eating store bought hummus all these years, till I came across an easy home made hummus recipe shared by a close friend of mine. It is not only easy to make but the fresh home made hummus taste 100 times better than the store bought ones.
Try it out at home, I guarantee that you will stop buying from store too.


Ingredients:

• Chickpeas - 1 can or 2 cups
• Garlic - 4-5 cloves
• Tahini - 1/2 cup
• Lemons - 1-2 ( to taste )
• Olive Oil - 2 tbsp
• Fresh Parsley - 1 tbsp
• Chili Flakes - to taste
• Ground Pepper - 1/4 tsp
• Salt - to taste

Directions: 

• If you are using raw chickpeas, then soak them for 6 hours in water and boil in a pressure cooker till soft. 
• If you are using canned chickpeas, rinse and drain them before use.
• Combine all the ingredients in a blender and blend till smooth.
• Garlic, Lemon juice, salt and chili flakes are to taste.
• If the mixture is too dry, add little more olive oil and grind. Usually a lot of olive oil is used in this recipe. I do not prefer adding water while grinding but if you feel it is too dry to blend, you can add a little water , just enough to help you grind.
• Serve this dip with pita bread or falafel.

Note: You can either use readymade tahini or make at home.

Click here for Tahini Recipe. 

Tahini

Tahini is a part of many Middle Eastern dishes like Hummus and Baba Ghanoush, etc.
It can be purchased readymade from store or can be made at home in just 5 minutes.
Here is the simple recipe :

Ingredients:

• Sesame Seeds - 5 cups
• Olive oil - 2 cups

Directions: 

• In a wide pan, roast sesame seeds just for a 2-3 minutes, stirring continuously, till they slightly change color to golden. Do not brown them. Let it cool.
• Blend sesame seeds and olive oil in a blender till a very smooth paste. 
• Store it in the fridge in an air tight container. It can stay good for a month.

Vegetable Quesadilla

Quesadilla is a mexican dish made with toasted tortillas stuffed with a mixture of vegetables and cheese and other ingredients.
Traditionally, they only have melted cheese inside , however, you can add various vegetables and sauces of your choice to suit your taste.

Ingredients:

• Flour or Corn Tortillas - 2
• Grated Cheese ( any )
• Oil Spray
• Guacamole - 1 tbsp
• Chopped Spring Onions - 3 tbsp
• Chopped Onions - 1 tbsp
• Chopped Tomatoes - 1 tbsp
• Baked Beans - 3 tbsp
• Chopped Bell Pepper - 2 tbsp
• Chopped Jalapenos - to taste
• Salt - to taste
• Pepper Powder - to taste
• Taco Seasoning Mix - to taste

Note : You can have veggies of your choice. Other options for filling could be mushrooms, olives,  sweet corn, spinach etc. You can have your own permutations and combinations.
Also, I like my veggies crunchy, so I use them raw. However, you can saute them if you wish so.

Directions :

• In a bowl, combine all the veggies ( spring onions, onions, tomatoes, bell pepper, jalapenos and baked beans) and mix well. I prefer all my veggies chopped very finely.
• Add salt, pepper, taco seasoning mix and combine. This is the stuffing for the quesadillas.
• On a skillet, spray little cooking oil and place a tortilla. Let it heat for 10-12 seconds and flip it over.
• Reduce the heat to low-medium, as we want it to turn crispy and golden brown without getting burnt.
• On the surface of the tortilla, spread guacamole, spread the vegetable mix evenly and spread the grated cheese.  ( Click here for the recipe of Guacamole )
• Take another tortilla and place it over and cover it. Spary some oil on the second tortilla and slowly and carefully flip the entire thing over.
• Cook until crispy and golden brown.
• Cut into 4 quarters with pizza cutter and serve with salsa, tortilla chips, guacamole dip or cheese dip.

Guacamole

Guacamole is a dip made of ripe avacados, originated in Mexico and is perfect for dipping tortilla chips or nachos or serving with tacos .

Ingredients:

• Ripe Avacados - 2
• Red Onion - 1/2
• Garlic - 1 clove ( optional )
• Jalapeno / Serrano chili - 1
• Chopped cilantro - 2 tbsp
• Lemon Juice - 1 tbsp
• Salt - 1/2 tsp or to taste
• Black Pepper Powder - 1/4 tsp
• Tomato - 1/2

Directions:

• Cut avacados in half , remove the seed and scoop out the avacado and discard the skin. Watch this video I found on youtube on how to cut and scoop out avacado.
• Mash the avacado in a mixing bowl.

• Add minced onion, minced jalapenos, minced garlic and very finely chopped cilantro.
• Add salt, pepper and lemon juice. Mix well.
• Remove the seeds and pulp of the tomato and chop them very finely. Mix these with the guacamole just before serving.

Variation: Add some sour cream in the guacamole dip for creamy texture

Swiss Chard Stem Fries

When we cook swiss chard, we usually use the leaves and top part of the stems which are tender. However, the bottom part of the stem which is quite thick can be used like this.

Ingredients:

• Swiss Chard Stems - from 1 bunch
• Grated cheese - as much as you want
• Salt- to taste
• Black Pepper Powder - to taste
• Garlic Powder - to taste
• Red Chili Flakes - to taste
• Olive oil spray

Directions:

• Discard half an inch of the bottom part of the stems and slit them lengthwise.
• Par boil them in water for about 6-7 minutes.
• Greese the baking tray with olive oil spray.
• Lay the stems on the tray evenly.
• Drizzle some more olive oil.
• Sprinkle cheese, salt, pepper, chili flakes, garlic powder or any other seasoning you like.
• Bake it for 20 minutes on 400°F.

Enjoy !!

Swiss Chard

Today I went for grocery shopping with a very good friend of mine, Sheela. She introduced me to this huge green vegetable called Swiss Chard. I had never eaten that before. She shared her recipe with me , so I got a bunch for myself.

The stems were of different colors: red or yellow or white.

I googled a bit about chard, and found that it is very popular among Mediterranean cousine. It is also known by few other names like silver beet , spinach beet, etc. Swiss Chard is high in vitamin A, K, C . Also rich in minerals, fiber and protein.

So I guess I shall buy it more often now. Thanks to Sheela. :)

So here's the recipe for you all :

Ingredients:

• Swiss Chard - 1 bunch
• Olive oil - 1 tbsp
• Fresh Garlic - 2 cloves
• Salt -to taste
• Black Pepper Powder - to taste

Directions:

• wash the leaves thoroughly and pat them dry with a paper towel.
• It has thick stems which can be little difficult to cook, hence separate the leaves from the stem.
• Do not throw the stems , it is edible. Save it for another dish ( Swiss Chard Stem Fries )
• Chop the leaves and keep aside.
• Chop the upper part of the stem which are thin and tender. That can be used in this dish. Chop them fine and keep aside.
• Heat a pan, add olive oil. Add those chopped stems first because it needs little more time to cook. Saute them till they are tender.
• Add chopped garlic then add chopped chard leaves.
• Add salt and pepper, toss them well and let it cook till done.

That's it !! Simple . You can eat this dish as is or use it in pasta dish or as side dish.

Variation: I did a little variation to this recipe to suit my taste buds. I added 1/2 tsp of red chilli pepper flakes and 1 tbsp of crispy fried onion flakes along with chopped garlic and that tasted good too.

Vegetable Pasta Salad

This recipe is very easy and quick. This makes a perfect lunch box dish for kids or for a picnic.
You can make this much ahead as you can eat it cold or at room temperature.

Ingredients:

• Shell Pasta - Half a packet
• Italian Dressing - Just enough to coat pasta
• Red , Green, and yellow Bell Peppers - 1 cup
• Grape Tomatoes - 1/4 cup
• Black Olives - 1/4 cup or to taste ( I did not add any, no one in my family likes olives ;) )
• Diced Carrots, Peas, Brocolli ( or any vegetable you like ) - 1/4 cup
• Red Chili Flakes - to taste
• Oregano - for garnish
• Salt - to taste
• Black Pepper Powder - to taste
• Parmesan Cheese - to taste

Directions :

• Cook pasta as directed on the package. Drain and keep aside.
• Transfer into a mixing bowl, add all the ingredients to it and toss well to coat evenly.
• Now if you wish you can saute the vegetables just for a couple of minutes in olive oil before mixing it into the pasta.
• If you like them all raw, but only carrots need to be cooked , you can microwave only carrots. It totally depends on how you like your veggies.
• Let it rest for an hour for best taste. You can either eat it at room temperature or cold from fridge.

Note : All the ingredients can be adjusted to suit your taste.

Corn Bruschetta

Bruschetta is an Italian appetizer.
I came across this recipe of corn bruschetta while browsing the net which is made of sweet corn kernels, milk , red bell pepper.
The variation includes different types of toppings like tomatoes, beans, etc .
It looked interesting to me however I did not expect it to trigger my taste buds. Nevertheless, I wanted to give it a try. And to my surprise, I loved it. And I shall now make it more often. Thank You , Manjula ji for sharing such a nice recipe.
I shall now pass this recipe to all of you.

Ingredients :

• Corn Kernels- 2 1/2 cups
• Milk - 2 cups
• All purpose flour (maida )- 1 tbsp
• Finally chopped red bell pepper- 1/2 cup
• Oil - 1 tbsp
• Cumin seeds - 1/2 tsp
• Black pepper- 1/4 tsp
• Lemon juice - 1 tsp
• Shredded parmesan cheese - 2 tbsp
• Salt - to taste
• Green chili- 1-2
• Cilantro leaves - for garnish
• Bread slices
• Butter - to sprinkle

Directions :

• In a sauce pan, boil the milk and corn kernels until corn is tender.
• In the meanwhile toast your breads and butter them slightly, keep aside.
• Keep stirring regularly to avoid sticking to the bottom of the pan.
• Add the all purpose flour and corn mixure in a blender, and grind coarsely. Just a couple of pulses. Do not make a smooth paste.
• Heat the oil in a saucepan, add cumin seeds. Let them crack.
• When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper. Cook it on medium heat for 3-4 minutes.
• Add the grated cheese , lemon juice , mix well and turn off the heat.
• Corn Bruschetta should be in the consistency of a spread not too dry, not too liquid.
• Serve over toasted bread and garnish with chopped green chili and cilantro.

Jamaican Plantain Fritters

This is a Jamaican cuisine, very popular in Africa.
These fritters are made of over ripe plantains. Make sure the peel of the plantains have turned black and are not green.
Most people throw away their plantains when they turn black and soft like I used to, until I came across this recipe. This is the best time to make fritters out of those.

Ingredients:

• Ripe Plantains - 2
• Onion - 1 small
• All Purpose Flour - 1/2 - 3/4 cup
• Green Chillies - 2
• Oil - for shallow frying

Directions:

• Peel the skin of the plantains, and discard them, and put the plantains in a mixing bowl.
• Finely chop onions and green chillies and put them in the mixing bowl along with plantains.
• Add flour to it and mash it up with a potato masher, mix well. You can adjust the quantity of the flour as needed to make a thick batter.
• Salt is not really needed, but u can add a pinch if you wish to.
• Let the batter rest for 15-20 minutes.
• Heat oil in a wide pan for shallow frying.
• Drop a tbsp of batter in the hot oil. You can make 4-5 fritters at a time depending upon how big your pan is.
• Let them fry for 2 minutes till they turn brown, then toss them all to the other side and let them fry for another 2 minutes.
• Remove on a kitchen towel to drain excess oil.
• Serve them hot with ketchup.

Variation :

• You can add beaten egg to the batter.
• You can serve with green chutney to give it an Indian touch.
• Ripe plantains would be sweet by themselves, but if you like it sweeter, you can add a tsp of sugar the batter. If you add sugar, the fritters would be darker in color.

Enjoy your sweet and hot fritters !!

Thai Curry ( Red / Green )

Thai Curry is a mixture of variety of veggies cooked in coconut milk with little thai curry paste.
There are two types of thai curry pastes available in the store: Red and Green.
This recipe is shared by one of my dear friends, Preeti.
Preeti had prepared this dish in one of our kitty party potlucks, and i just loved it.
So here I am sharing her recipe with all of you .

Ingredients :

• Thai Curry Paste ( Red or green ) - 2 tsp
• Veggies ( Broccoli, Beans, Snowpeas, Bell Pepper, onion, Tomato, Mushrooms, Tofu ) - 2 cups
• Coconut Milk - 2 cups
• Salt -to taste
• Roasted Peanuts - 1 tbsp
• Oil - 2 tbsp

Directions :

• Dice all the veggies and stir fry them in a pan for a couple of minutes in hot oil.
• Add the curry paste to the veggies, mix well.
• Add coconut milk and salt.
• Cook it covered for about 10 minutes, till the veggies are semi cooked yet soft. Don't over cook them, it would be good if they are a bit crunchy.
• Garnish it by adding roasted peanuts.
• Serve hot with rice.