New Update
| Main ingredients | Scraped fresh coconut, Onion, Garlic, Ginger, Green chillies, Cauliflower, Carrot, French beans, Turmeric powder, Red chilli powder, Black pepper powder, Gram flour, Button mushrooms, Sugar, Cottage cheese, Oil, Noodles, Roasted peanuts, Spring onion greens, Lemons, Fresh coriander sprigs, Red chilli flakes |
| Cuisine | Thai |
| Course | Noodles and pastas |
| Prep time | 30-35 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 2 cups scraped fresh coconut
- 2 medium onions
- 6-8 garlic cloves
- 1 inch ginger
- 2 green chillies
- 2 tablespoons oil
- 8-10 small cauliflower florets
- 1 medium carrot, peeled and cut into diamonds
- 8-10 French beans, stringed and diagonally cut into 2 inch pieces
- Salt to taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Black pepper powder to taste
- 2 tablespoons gram flour
- 5-6 button mushrooms, thickly sliced
- 1 tablespoon sugar
- 100 grams paneer, cut into 1-inch cubes
- Toppings
- Oil for deep frying
- 15-20 garlic cloves, sliced
- 2 medium onions, thinly sliced
- Boiled noodles
- Roasted peanuts, peeled and unsalted
- Spring onion greens, diagonally sliced
- Lemon wedges
- Fresh coriander sprigs
- Red chilli flakes
Method
- Put scraped coconut into a blender jar, add 1 cup water and blend to a fine paste. Strain the paste through a muslin cloth into a large bowl. This is thick coconut milk.
- To make the thin coconut milk, transfer the coconut residue back into the blender jar, add 2 cups water and blend again. Strain the blended mixture through muslin cloth into another bowl.
- Roughly chop the onions and put them into a blender jar, add garlic cloves. Roughly chop ginger and add. Add green chillies and ¼ cup water and blend to fine paste.
- Heat oil in non-stick deep pan, add blended paste, and saute on medium heat, stirring occasionally, till oil separates.
- Add cauliflower, carrots and French beans and mix well. Add salt, turmeric powder, red chilli powder and black pepper powder and mix well.
- Add thin coconut milk and mix well, bring the mixture to a boil. Cover and cook for 6-8 minutes.
- Mix gram flour with 1 cup water and mix till smooth. Add it to the pan and mix well.
- Add mushrooms and sugar, mix well and continue to cook till the mixture comes to a boil.
- Reduce heat to low and add thick coconut milk and mix well. Add cottage cheese and mix and cook for 1-2 minutes.
- For condiments heat sufficient oil in a deep non-stick deep pan, add garlic and deep-fry till become crisp and golden brown. Drain on absorbent pepper.
- Add sliced onions in same pan and deep-fry till golden brown and crisp. Drain on an absorbent pepper.
- Keep fried garlic, fried onions, roasted peanuts, spring onion greens, red chilli flakes, fresh coriander sprigs and lemon wedges in separate bowl.
- For serving take boiled noodles in individual serving bowls, pour some vegetable soup on it, top with some fried garlic, fried onions, roasted peanuts, spring onion greens, red chilli flakes, fresh coriander sprigs and lemon wedges and serve hot.
Advertisment
