all of the cooking water in a pan (you might need it later). Pumpkin soup is one of my fall favorites. Coconut milk is something that goes well with pumpkin, so I added that as well
Well… You can go creamy with a dollop of plain yogurt or sour cream, spicy with a few red pepper flakes or sriracha, crunchy with pepitas (pumpkin seeds) or croutons, or fresh with a few sprigs of fresh cilantro
I do still like the taste of it, though (the inside, not the peel), so I thought, why not embrace its soft texture by incorporating it into a smooth and creamy soup
I was told that it can be made either way, so before you write in, remember - I'm the boss of this blog (and I don't mean to come over all defensive, maybe it's the lack of animal flesh that's making me all aggressive
Season with salt and pepper to taste. Here I showcase this ever so popular Red Thai Curry Noodle Soup. I made this on my husband's whim when he handed me the store bought paste and asked if I could make the soup
- Red Thai curry paste (make sure it's veggie. To save more time I used Instant cook flour stick (Pancit Kanton) noodles which are thin wheat noodles from the Philippines and cook instantly in hot water
The star ingredients in this recipe are sambar powder and tomato that we use along with shallots (If you are short out of shallot you can add regular onion)
Lots of people are on a get healthy, lose weight, get fit quest (myself included) and on the other side of the fence others are reacting, loudly, with shouts of 'sod the diet' and other, less restrained, tweets
– Serve sprinkled with black pepper and anything else you want (they say parmesan, I did avocado and, as it turned out, a fried egg – ended up being super delicious and a full meal
In a large pan (like a pasta pan), boil water with salt. Thai curry pastes (red, green or yellow) are available in the market, but I prefer to make it from scratch
In fact, the benefits of beans (and lentils) and the resistant starch contained within them play such an important role in reducing overall inflammation that we suggest you eat them once a day
Heat little oil in a kadai and roast Chillies and Urad Dal. RedChilliChutneyIngredients. Long redchillies- 5Tamarind- lemon sizedPeeled garlic- 3 flakesUrad dal- 1 tspSalt- 1 tspOil- 2 tspMustard seeds- ¼ tspAsafoetida- 2 pinchesMethod. Grind the roasted ingredients along with Salt, Garlic to a coarse paste using speed 3 in the medium jar
Masoor Dal fry can be eaten with rice or roti (an Indian flat bread). Curry leaves - a few (chopped). The recipe for today is “Masoor dal fry” which is made with split Masoor dal
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