It’s going to be pumpkin week. I asked last Friday if this week’s recipe exchange should be all about pumpkin and from the recipes I received, I guess the answer was yes.
So let’s start off with cyber friend, Tes, from TesatHome.com:
Pumpkin and Coconut Curry
The season is changing in India. It’s so beautiful outside, and the weather is starting to cool down. Soon winter will be here. I love it. Can’t wait to wake up to the lazy misty mornings, cook something warm and comforting, and go out on the road trips to where the season inspire us.
Pumpkin is my favorite ingredient at the moment. I know a lot of my blog friends hoarding tons of pumpkin recipes on pinterest for their autumn cookings. Pumpkin is healthy and delicious. You can play around with it, making sweet or savory as you like.
Now this pumpkin and coconut curry is so good. It’s light and comforting, made with cooked fresh pumpkin and fresh coconut paste, and flavored with tamarind and salt.
Click here for her recipe…
I thought this was just different enough to warrant highlighting it. Head over to her blog for the recipe and while you’re there, check out her photos from the family trips around India.
And yeah, and LET’S GO RED SOX!
I love reading Tes’ blog. She goes on the best adventures, cooks delicious looking food and has the most adorable family and she generously shares it with us. Today she posted a lovely peach lemonade recipe and I learned something new – it’s peach season in India, too. It looks so refreshing I had to share it with you:
Photo by Tes at Home (tesathome.com)
When peach season arrives, there are few regular routines I attend in my kitchen. I need to make a few jars delicious peach chutney, some peachy, chewy fruit leathers, and finally… there has to be this fresh peach lemonade to lighten up everything.
My peach lemonade is fuzz free, easy and quick. There’s no need of cooking the peach syrup. Everything is just fresh and raw so you will not lose any natural goodness or flavor at all.
Fresh Peach Lemonade
Ingredients: (2 Servings)
2 peaches- chopped
1-2 tsp fresh lemon juice- or to taste
2 tbsp honey (or sugar if preferred)
3 cup ice-chill water
Ice cubes for serving
Some fresh peach slices for serving
For the complete recipe, click here
Pop on over to her blog and see all the photos and the complete recipe. Then look around and for sure look for a photo of her too-cute-for-words little one.
Tes' Beef Stew photo by Tes at Home
I was pleased to pop over to Tes at Home and find Tes created a wonderful recipe that would be perfect for a tonight’s slow cooker recipe exchange It sounds like she peeked into her kitchen and found a variety of ingredients and decided they would make a good stew. I believe she’s right. Click link below or either picture for the recipe.
Tes’ Beef Stew with Marjoram and Apples
Can't wait to try this. Photo by Tes at Home
I love spring rolls, the freshness and flavors make it a favorite. So I was thrilled to see that our friend Tes at Home put up a delicious looking recipe yesterday. It looks simple and full of flavor (love the ground peanuts). I can’t wait to try. I thought I’d tantalize you with them this morning:
Tes at Home
Chicken and Peanut Spring Roll
Ingredients: (4 servings)
For the filling
- 2 cup minced chicken
- 3/4 cup roughly ground roasted peanut
- 3 shallots- chopped
- 4 cloves garlic- minced
- 1 red chili- minced
- 3 coriander roots- minced
- 2 1/2 tbsp palm sugar
- 2 tsp soy sauce
- 1/2 tbsp fish sauce or to taste
- 2 tbsp oil
- 8-10 rice wrapper/spring roll wrapper
- Carrot- julienned
- Cucumber- julienned
- Fresh coriander leaves
(you can use any kind of vegetable salad you prefer)
For the complete recipe head on over to Tes’ place.
One of my favorite recipe bloggers, Tes at Home, put up a good looking recipe this morning that I think I will try. Since both she and JeffW seem to make cracker baking look easy, I guess it’s time I jumped in. For now, here is Tes’ recipe. Click on the link for the full deal…. While you are there see how big Yaseen has gotten!
I can’t think of any reason to buy crackers from supermarket because making them at home is such a fun process. You can customize and personalize your very own favourite crackers in any way you like, you got to select the best, organic and healthy ingredients to work with, and you can also avoid tons of excess sodium from those shiny packages.
Photo Credit: Tes at Home, copyrighted
To indulge Yaseen’s stinky appetite for cheesy bite I bought a block of cheddar cheese over the weekend. The deep yellow brick was grated into fine sand at sunset infusing the sharp, pungent aroma from the farm to our oven.
Photo Credit: Tes at Home, copyrighted
The good thing about homemade is you get to decide everything to add in. I decided to use multigrain flour, the one I used earlier in Multigrain flatbread recipe for the crunchy and lighter texture. Paprika added a little excitement to the thin crackers.
For Tes’ full recipe go here….
A crazy schedule is going to keep me from blogging too much the rest of the month. Actually what it is really going to do is leave me little time for cooking. No cooking, not much to blog about. But I won’t leave you hanging. I think to start things off I’m going to post of few links to some great recipes from other blogs I hang out at.
To start things off, let’s go with Tes’ AWARD WINNING Strawberry Chicken recipe. And if you aren’t reading Tes’ blog, you’re missing out. She’s always got something interesting cooking and the trips she and her family frequently take and she documents will take you on an exotic adventure.
It’s the first time I cooked savory strawberry sauce, it was challenging and exciting. The sauce turned out to be so amazing. It was flavorful and fresh. The sauce reduced to a thick and creamy liquid perfectly coated our simple pan grilled chicken.
Chicken with Strawberry and Black Pepper sauce
Ingredients: (2 servings)
- 2 chicken fillets
- 1 tbsp oil
- A pinch of salt and pepper
- 2 cup fresh strawberry
- 3 cloves garlic- finely minced
- 2 tsp black pepper powder
- 1 tbsp Worcestershire sauce
- 1 cup chicken stock
- 3/4 tsp salt
- 1 tsp sugar
- 2 tbsp butter
- Chopped parsley for garnishing
Method: (for complete recipe, head on over to her recipe page)
I’ll post a few more of Tes’ recipes over the month. Until then, check her out.
Bread seems to be a theme this week, so when I was reading Tes At Home this morning and she was discussing a very unique bread, I thought it would be fun to share with you. This looks scrumptious:
From Tes at Home
I have been trying to come up with the way to tell you about one of our favorite food, Kerala Paratha. It is flaky doughy flat bread that is tender, soft and chewy at the same time. The outside skin of paratha is crispy brown and crunchy while the inside is so oozy moisten and warm. It soaks up your rich curry so delicately and perfectly making every bite seems like heaven.
From Tes at Home
Paratha or Porotta may not be the healthiest food in the world because it made with plain flour and a lot of oil and you surely don’t want to eat it everyday. But every now and then indulging in some paratha with spicy curry can make you feel so good, alive and satisfy. So you might want to make a deal with yourself to exercise more or eat a little bit healthier with the next meals.
I know if I show you how to do it myself, it will be merely imperfection and you wouldn’t be able to imagine how wonderful it really is.
From Tes at Home
So we visit a Paratha Guru, the master of paratha maker in a small restaurant a busy street in the city. He agreed to show us how it’s done. Watching he worked on the dough and turned it into crispy brown flatbreads was another experience a food lover like me couldn’t resist feeling super overwhelmed.
Ingredients: (Make about 8 parathas)
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 2 eggs- beaten
- 1/2 tsp salt
- 1 tbsp oil
- 2 tbsp milk
- 3/4 cup lukewarm water (adjust accordingly)
- More oil for kneading
For complete instructions and more great pictures, pop over to Tes’ and see what’s cookin’. She’s always got something interesting going.
One of my new favorite blogs, Tes at Home had two great recipes today that I wanted to share:
I am confident to say that Thai people like cold coffee than hot coffee. I love ice coffee more than a hot one myself. I think the reason why ice- coffee is so popular in Thailand is because of the weather is so hot, so we need something cool and refreshing.
These summer days you might find yourself in desperate need of icy cold caffeine fix. Thai ice-coffee could be your answer My Thai coffee:
There is an interesting fact about the coffee mix I used. It’s has a unique aromatic flavour. It’s absolutely different from your regular coffee. This is an old day Thai coffee interestingly contain:
- 25% Roasted Coffee beans
- 25% Corn kernels
- 10% Soy beans
- 39 % Sugar
- 1% salt
My mom shipped these packages to us every now and then because we are so obsess with this delicious cold drink.
Another Type of Thai coffee:
Not many people have access to this exotic mixture. There are other types of Thai coffee that I find suitable for making this delicious drink. There is a ground roasted coffee beans infused in cardamom and star anise or coffee blend with chicory and licorice.
I even make some of these at home:
Continue Reading Thai Iced Coffee here...
Tes was busy and also posted a wonderful recipe for Soy Braised Chicken.
Pictures, recipes and links below the fold: