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Tag: thaifood

by sarchakra
Posted on December 10, 2020December 10, 2020

Tom Kha Gai (Thai Coconut Soup)

by sarchakra
Posted on July 4, 2020July 6, 2020

Tofu Red Curry

by sarchakra
Posted on May 28, 2020

Thai Rice Noodle Salad

by sarchakra
Posted on May 14, 2020

Vegetable Penang Curry

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Begun Pora (Roasted Eggplant) for serving with bhaat, roti or on your own. Recipe is on the profile link and below

The Bengali Shada Pulao I did the other day with Mushroom Malai deserves a separate post. Bengali Pulao is very subtle in flavor with sweet tones that comes from not only the use of sugar but also the raisins and cashews. It is not rich and yet it appears so. Just a tad bit of ghee is enough to make this dish part of a wonderful pairing with some meat dish or curry. Honestly it is so delicious I can have it just like that!😎 The recipe is on the blog now if you’re interested.

Mushroom Malai Mushrooms cooked in cream and milk and flavored with homemade ground spices is lip smacking delicious and so good, you would want to make it again and again. There is something about good homemade Indian food, don’t you agree? Recipe is on #ontheblog now #sarchakra #mushroommalai

Fresh vegetables for the week : one tip for using fresh leafy vegetables and herbs- always wash and clean them before storing them away. Wrap in paper towels and put them in ziplock bags. Although it’s easy to just put everything in the fridge, some like tomatoes (yes o know it is technically a fruit) need to be stored at room temperature away from direct sunlight. Potatoes stay 2-3 months in a cool dark cupboard (although truth be told, they don’t last very long in our house!). Onions on the other hand should be stored in a cool dry and dark place to keep them from sprouting. While celery stays 1-2 weeks in the fridge, broccoli is better eaten within 3 days. Did you know you should store vegetables and fruits separately? Many fruits give off a natural gas called ethylene that helps them ripen, but can cause many vegetables spoil faster. When I have a huge batch of fresh spinach that I do not need straight away, I triple wash them, chop them up and pop it in the freezer. That way when I need them, it can go straight into the dish. If o have the time o sometimes purée and store too. What are your cooking tips you use around the kitchen that you swear by? #sarchakra #kitchentips

Keema Matar- simple no-gimmicks home food. No fancy ingredients- just the usual onion, ginger, garlic and dry roasted spices made at home to give that amazing burst of multilayered flavor. Green peas adds some fiber to the dish and is best served with pau which was also homemade. Some days more fuss is made with food than other days. There are days when no cooking happens cos Mum’s kitchen is closed and that’s ok. But not today 😍 Do you cook everyday or do you take a break? #sarchakra #keemacurry

Couscous Salad: this salad tastes OUT OF THIS WORLD -not kidding- I posted this on my blog @cooklybooklyhq a little while back but it didn’t make it to this platform until now - I do that a lot 🤷🏻‍♀️ Trust me, this is one recipe you will go back to over and over again. It tastes so good the day you make it and a couple of days later too. So cold lunches? You got it! #sarchakra #couscous

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Mahi Mahi with Basil Lemon Butter

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Lemon Garlic Butter Shrimp Rice

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