Thai Fresh Rolls

This fresh rolls is very simple and healthy. It is a great finger food for parties and potlucks as an appetizer. A perfect substitute for salad and fried spring roll. Fresh rolls are also a terrific snack for any time of the day or night. As a bonus, they're very healthy - low in both calories and fat.

Ingredients:

spring roll wrappers         – 4 no (available in Asian markets)

Shredded leaf lettuce          – ½ cup

Chopped cilantro                 – ½ cup

Chopped English cucumber     – ½ cup

Sweet basil                       – 2 tbsp.

Shredded carrot                     – ¼ cup

Chopped  tofu                       –  ¼ cup

Bean sprouts                        – ½ cup

Soy sauce                          – 1tbsp

Rice vinegar                        – 1 tsp

Finely chopped thai chilies    – 1tsp

Sugar                                – ½ tsp

Method:

• In a cup, stir together the soy sauce, vinegar, chopped Thai chilies and sugar. Keep aside.
•  Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• In a bowl of cool water, soak a wrapper until limp. Start by submerging one wrapper into the water. Wait for a minute. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface plate.

•  For Rolling:starting with lettuce,Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
•  Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve
• To serve, place your platter or bowl of rolls on the table along with the Thai chili  sauce. Eat with your fingers and lots of napkins. Enjoy!

Tofu Vegetable Soup

Discovered over 2000 years ago by the Chinese, tofu is sometimes called "the cheese of Asia," because of its physical resemblance to a block of farmer's cheese. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. Tofu is a staple in the cuisines of many Asian countries. Tofu is its Japanese name, while in China it is known as doufu.. Tofu contains a low amount of calories, relatively large amount of iron, and little fat. Tofu has been found to be a great source of calcium and vitamin E as well.

Combined with vegetables and Tofu, this delicious soup is a complete meal in itself and a bowl of warm comfort on a chilly day. ENJOY!

Ingredients:

Tofu

Organic Tofu, Medium or Soft     – 1package

Chopped Carrot                         – ¼ cup

Chopped Cabbage                      – ¼ cup

Chopped pumpkin                       -1/4 cup

Chopped broccoli florets              – 5 no

Green Chilies –                              4 no

Galangal (Tender Thai Ginger)      – 1tsp

 Thai Red chili paste                   – ½ tsp.

Butter                                       – 1 tbsp.

 Water                                        3 cups

Salt                                          to taste

Pepper  powder                          1/8 tsp

Coriander leaves                           - few

Preparation:

• Cut Tofu into 1-inch cubes.
• Cut green chilies and galangal, broccoli into small pieces..
•  Heat butter in a pot and stir fry all vegetables, chilies, ginger for few minutes.
• Then add water, chili paste and tofu. Bring to  boil. 
• Cook over medium heat about 15 minutes until vegetables are tender.
• Add salt, and pepper.  Garnish coriander leaves on it.
• Serve hot.

Tofu Soup

Mango pineapple Salsa

I love making this mango salsa recipe especially when mangoes are in season. This unbelievably easy and flavor-packed salsa has so many uses. Made with fresh, sweet, ripe pineapple and mango, it’s the perfect accompaniment for chips. Or even to eat straight out of the bowl, like myself!!

Ingredients:

Ripe Mangoes                  – 2 no (pitted and cubed)

Pineapple                        – ½ cup

Tomato                            – 1 no (chopped)

Jalapeno pepper                – 1 no (seeded and minced)

Fresh cilantro leaves            – 2 tbsp (chopped)

Mint leaves                          – 1 tsp (chopped)

Lime Juice                           – 1 tsp

Salt                                       – to taste

Method;

• Combine all ingredients. Kept it in refrigerator for 10 minutes..
• Toss before service. Serve with chips.

Jalapeno Guacamole

jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. Jalapeños are a pod type of Capsicum. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you want details about Jalapeno please see the link http://en.wikipedia.org/wiki/Jalape%C3%B1o

       

          Guacamole / Avocado Dip is Mexican dip dish.  This dip is good for any parties and games. This classic Mexican recipe will surely become a summer favorite; but as long as you can get ripe avocadoes, make it a year round staple.

Avacado

 Ingredients:

Very ripe avocadoes       2 no (pitted and chopped)

Beefsteak tomato,         1   (coarsely chopped)

Fresh lime juice           -1 1/2 tablespoons

Jalapeno chili              - 1 no (Chopped finely)

jalapeno pepper granules  1 teaspoon

Kosher salt                   1/4 teaspoon

Crushed red pepper        - ¼ tsp

Red chili powder           – a pinch

Chopped coriander           – 1 tbsp

Method:

• Place all the ingredients in a bowl and mash.  Place a layer of plastic wrap directly over the top and refrigerate at least 30 minutes and up to 2 hours.
• Note:  If you purchase hard avocadoes and want to speed up the ripening process, simply store them in a paper bag with an apple. 

Mexican Fruit "Gazpacho" Salad

I saw this recipe in Washington Post.  So I made some changes and tried this recipe at home it came out well. In this recipe I omitted the Jicama.  That is a Mexican vegetable. Its looks like turnip. You want to know more details about Jicama visit this link http://www.wisegeek.com/what-is-jicama.htm

Ingredients:

Mexican Papaya                                    1 (diced)
Tomatoes                                              2 no. (sliced)

 large mango-                                       1 no.(diced)

English (seedless) cucumber                  1 no (diced)

large orange (peeled and sliced)             1 no. 

Apple                                                     1 no. (cored and diced)

Fresh strawberry                                 – 1 cup (Sliced)

Jalapenos                                             -1 (diced)

Pineapple                                             – 1 cup (Sliced)

Seasoning:

 freshly squeezed lime juice                  3 tablespoons

 chili powder                                        1/2 to 1 teaspoon

kosher salt                                            1/2 teaspoon 

 finely chopped cilantro leaves               2 tablespoons

 minced fresh mint                                 3 tablespoons

minced fresh parsley                               3 tablespoons 

Method

• Peel, and diced all fruits and vegetables.  
• Combine the fruits and vegetable in a medium shallow bowl.
• Combine lime juice, chili powder and a salt in a small cup
• Pour the mixture over the fruit.
• Add cilantro, mint and parsley and toss gently to combine
• Taste and adjust seasoning as necessary. Serve immediately.

Tom yum Soup - Vegetarian

This is one of my favorite soup.  This soup is good appetizer and healthy too. It boosts your immune system. It helps to fight cold and flu viruses.

This soup is easy to make.

Ingredients:

Vegetable stock                                                  3 cup

Lemongrass                                                  1 stalk (you can use frozen also)

Soft tofu                                                        1 box (cut like cubes)

Lime leaves                                                  2 whole

Red chili sauce                                               ½ tsp

Thai Green chili chopped                                   1 no

Ginger chopped                                              1tbsp

Baby mushrooms                                            1 cup

Mixed Vegetables like cauliflower, broccoli, snow beans, bok choy - 1cup

Soy sauce                                                   3 tsp

Basil chopped                                           ½ cup

Cilantro chopped                                     ½ cup

Coconut milk                                           ½ tin

Salt                                                           to taste

Sugar                                                        1 tsp

Lime juice                                                  1tsp

Method

• Chop the lemongrass very finely
• Take a soup pot. Pour the stock, add lemon grass, lime leaves. chillies, and chopped ginger. Let it boil till broth is very fragrant.
• Add mushrooms and cook till soften.
• Add bok choy and other vegetables. Simmer the stove and cook till the vegetables are cooked.
• Reduce the heat, add coconut milk, soy sauce, Tofu, sugar and lime juice. Stir gently.
• Taste the soup. If not spicy add red chili sauce in it.
• When you serve the soup , add the basil and cilantro leaves sprinkled over it.
• Its so yummy.

Thai Green Curry

Paddy and I love Thai food. I tried a Thai green curry ( vegetarian version) at my home. It came out well. This is very simple and easy to make. Try this and give me your feedback.

Ingredients:

Lemon grass                                                      1 Stem

For paste:

• Thai Green chilies                                                 3 no
• Tender Ginger, sliced                                         2 tbsp
• Fresh coriander (cilantro) leaves  chopped          – ¾ cup
• Fresh basil                                                        1/2 cup
• Coriander powder                                             1/4 tsp.
• Cumin                                                              1/4 tsp.
• White pepper powder                                       1/4 tsp.
Lime juice                                                          1 Tbsp.
•Brown sugar                                                     - 1 tsp

Coconut Milk                                                      – 1 tin
Golden Mountain Thai soy sauce -                          1 tbsp ( substitute for fish sauce)

Tofu                                                                    ( optional) 

Mixed Vegetables - Cauliflower, Bell peppers, baby corn, baby mushrooms, cherry tomatoes etc. (you can use frozen stir fry vegetables)

Kaffir Lime leaves              2 to 3 whole leaves ( Its available in Asian market)

Vegetable stock                               1 cup

Salt to taste.

Method:

• Prepare Lemon grass. Peel out the lemongrass and remove the outer skin and cut like slices ( Instead of using fresh lemongrass, use frozen one. Its available in freezer section in Asian market).
• Make a Green Curry Paste. : Add prepared lemongrass in a food processor or blender and add the above ingredients.
• Pour 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste and stir-fry to release the fragrance (1 minute). . Add coconut milk and fry it for few minutes.
• Add stir fry vegetables, lime leaves and salt , GM sauce. If you need more sauce you can add vegetable stock in it.
• Stir well and cook, or until vegetables are cooked.
• If it's too salty, add a squeeze of lime juice. Add more chili, if not spicy enough. If you'd prefer it sweeter, add a little more sugar.
• Sprinkle over fresh coriander and/or basil.
• Serve with Rice