Can Battatawada make Thai Curry? Watch Shweta Tripathi and Chef Ranveer make scrumptious Asian food on a farm! Do you think Shweta will get Chef'd? This time it's a Double Challenge with double the fun as they pair their dishes with the perfect Dewar's cocktail.
#YouGotChefd2 Presented by #DewarsScotch
Participate in this contest and get a chance to win awesome Dewar's goodies.
Spot 5 things that are double in this episode and put it down in the comments section with #DoubleIsBetter
Burmese Khowsuey
For the base
Onions; ½ cup
lemongrass; ½ cup
Turmeric; ½ tsp
Garlic; ¼ cup
Ginger; ¼ cup
For the Curry
Babycorn; ½ cup
Carrots; ½ cup
Cauliflower; ½ cup
Broccoli; ½ cup
Zucchini; ½ cup
Green beans; ½ cup
Oil; ½ cup
Madras curry powder; 1 tbsp
Coconut milk; 2 cups
Salt; to taste
Sugar; 1 tsp
Black peppercorns, crushed; to taste
To Serve
Roasted peanuts
Cooked noodles
Brown Onions
Fried Garlic
Chilli Flakes
Chopped Coriander
Boiled eggs
Lemon wedges
Chilli Oil
Method -
1. Grind the ingredient for the base & keep aside.
2. Now in a wok heat oil & saute the ground masala for 1 minute.
3. Saute for 2 mins, next add the Madras curry powder and cook for 2 mins & a little water & bring to a boil.
4. Season with salt & sugar & add the vegetables & tofu.
5. Next, add the coconut milk & bring to a boil, cook till gravy thickens.
6. Serve hot with rice, noodles & toppings.
Vegetable Thai Curry
Ingredients:
For the Thai Curry paste
Onions, roughly chopped; 3/4 cup
Lemongrass, finely chopped; 1/4 cup
Ginger, roughly sliced; 2 tbsp
Dried Kashmiri Chillies, soaked in hot water for 30 minutes; 10
Whole Garlic; 2 tsp
Lemon leaf; 1
Black pepper; 2 tbsp
Lemon juice; 2 tsp
Coriander powder; 1 tbsp
Cumin powder; 1 tbsp
Coriander leaves; 3/4 cup
Salt; to taste
For the Curry
1 tbsp oil
Baby corn, sliced;½ cup
Eggplant, quartered; ½ cup
Thai brinjal; ½ cup
Broccoli; ½ cup
Green Beans, 1-inch pieces; ½ cup
Mushrooms, sliced; ½ cup
Fresh Thai basil; few leaves
Coconut milk; 2 cups
Salt; to taste
Method -
1. Take all the ingredients for the paste in a grinder, add some water and grind to a smooth paste.
2. Heat some oil in a wok and saute the Thai curry paste for a few seconds, add some water and season as required.
3. Add the vegetables and bring to a boil
4. Add the coconut milk simmer for five minutes.
5. Finish with some Thai basil and serve with steamed jasmine rice.
Garnish with some spring onion greens.
Cocktail Recipe
Mosambi and Mango Lassi Highball
Ingredients
Dewars 12 Scotch Whisky; 50ml
Mango Lassi; 50ml
Mosambi Juice, fresh; 50ml
Lime leaf, Pistachio & Saffron strands; for garnish
Method
Throw in all the ingredients with ice, shake well and double strain into a clay lassi mug with ice. Garnish with a lime leaf and ground pistachio.
Music by Epidemic Sound:
0 Comments