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THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

     Thakkali Thokku can be categorized into Chutney or into Pickle.  I would more or less say that it plays its role to its best as a Chutney & a Pickle bringing best of its character.  A simple South Indian style Tomato Pickle with overwhelming & intriguing notes of tastes. Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.
     I have already mentioned that Tomato is one Vegetable which sees its ups & downs with its counterpart Onion. It shows tremendous Highs and Lows in its price journey in an Indian market. Even recently Onions & Tomatoes reached its epic high price that the social media was loaded with enormous & all the more -funny & thoughtful memes. Tomatoes sometimes priced high and sometimes at its low - it scares us with its price most of the time.  On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. The market gets loaded with Tomatoes during the season & you get it at an unbelievable cheap price. That is the time Indian kitchens line up with Tomato dishes on a row.  I have seen the women-folks in the neighbourhood buy and stock Tomatoes.  There often comes a point in the season in which the bounty greatly exceeds one’s ability to consume it as such. And in those days without refrigerators, storing was a tough job.  That is when recipes like Thakkali Thokku/Tomato Pickle comes into limelight.
     My friend Bala's mother makes the best Thakkali Thokku, until we lived in Gandhipuram she always used to send me a batch of Thakkali Thokku whenever she makes it. Its long time, but I still remember the taste and flavour of this Tomato Pickle.  But to my irony, those were my school days & I had no interest in cooking. I still want to replicate a wonderful Cauliflower Curry she makes with Coconut Milk with my taste instincts, but haven't yet got it as she makes.  I deeply regret not thinking of getting those recipes from her.
     Thakkali Thokku tastes great when made with Local Tomatoes/Naatu Thakkali, which is known for its tangy nature. I do not get such varieties here and so I have added an extra-bit of Tamarind to bring out the needed tanginess in Thakkali Thokku. Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour to the Pickle.


For more PICKLE Recipes, Click here...


Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 10-15 Minutes
Maturing Time - Immediate

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

 

INGREDIENTS :

For Macerating the Tomatoes:

To Dry Roast & Grind:

 

For Thakkali Thokku/Tomato Pickle:

Jaggery - a Small Piece

METHOD :

• Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
• After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
• Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
• Do not add water while grinding the Tomatoes.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, then add Asafoetida Powder and fry for a while.
• Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
• Pour in the ground Tomatoes puree and mix well.
• Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
• Care should be taken so that it doesn;t get scorched at the bottom.
• Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
• Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
• Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
• Store it in clean & dry airtight bottles.
• Stays good up to a month. 
• Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

 

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Thakkali Thokku is dry.
• Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
• Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
• Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
• Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
• Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
• For longer shelf life, refrigerate the Thakkali Thokku.  It can stay good even with less oil and preservatives.

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TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru 
               Nazhi Idangazhi Mann Undu, 
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala.  Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country".  Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.' 
      "Keralam" means "Land of Coconuts".  Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam.  Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'.  From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed.  Coconuts can be used as such, sliced, shredded or grated.  The flesh can be used to extract fresh Coconut Milk and Coconut Oil.  Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation. 
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER.  But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage.  It enhances the taste and flavour of the dish it is added into.  Giving fresh note and slightly sweeter tinge to the dish.

    Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking.  Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so.  Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.


To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

 

HEALTH BENEFITS OF COCONUT

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones : 

     Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

 

Treatment of Arthritis:

     Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

 

Lowers Cholesterol:

     Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

 

Source of Magnesium:

     Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

 

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

 

Stronger Immune System:

     Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

 

FOR SKIN & HAIR

     Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life.  Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

 

Nourishes the Hair:

     Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth.  Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

 

Prevents Balding:

   Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

 

Helps in de-tangling the Hair:

    Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

 

As a Hair Conditioner:

    Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

 

COCONUT MILK & COCONUT OIL FOR SKIN

     Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

Moisturizer:

    Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

 

Treatment of Sunburns:

     Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

 

Anti-ageing Benefits:

     Applying topically and using them in your diet improves skin conditions.  Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

 

Treatment of Skin Ailments:

     The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

 

COOKING WITH COCONUT & ITS BY-PRODUCTS

     From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes.  Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know.  With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
     You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area.  Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

 
Coconut is a versatile ingredient, that it can be used to prepare:

• Simple Chutneys or in Soups & in Curries, 
• A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
• Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
• Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
• Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
• Grated Coconut or Coconut Shavings can be used a garnish.
• Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari  Sarbath, Click here...
• Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
• It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
• Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
• Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

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*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

 
     Sweet Moong Bean and Sago Soup is a Cantonese Dessert, a traditional Hong Kong Sweet Soup.  A soup which can be easily masqueraded into a mild dessert.  Sago, Pandan Leaves, Dried Orange Peel and Cinnamon, though optional ingredients, present this Dessert Soup with a wholesome South East Asian touch.  And least to mention the Coconut Milk which makes this Sweet Soup even more flavourful.
     This Sweet Moong Bean and Sago Soup are a classic Chinese TONG SUI (which means, Sweet Soups in Cantonese), a cooling(YIN) dessert.  This kind of mild dessert is usually served at the end of a meal.  They are light, refreshing and all the more nutritious.  This particular Dessert/Soup is considered to be a dessert with cooling nature.  Green Moong Dhal has body cooling properties.  This Dessert is great for summer, perfect to rustle up for taking the edge off this scorching heat. This Moong Bean Soup can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.

     The basic ingredient necessary for this Moong Bean Soup is just the Green Gram, Water and Rock Sugar to sweeten up the dessert.  But the addition of ingredients like Sago Pearls, Gingko Nuts, Lotus Seeds, Candied Winter Melon adds texture and taste to the dessert.  Pandan Leaves, Cinnamon and Dried Orange Peel add a whole lot of flavour into the Moong Bean Soup. I usually prepared with all the three into the Moong Bean Soup.  If you do not prefer the flavours of Cinnamon and Dried Orange Peel skip it in your recipe. Rock Sugar gives a mild sweetness to the soup making it taste mild and comforting. Sago pearls are flavourless on its own but once you add it into desserts like this, it gives the soup a smoother and more interesting texture. It also enhances the appearance of such Dessert Soups.

For more DESSERTS, Click here...


Cuisine - Cantonese, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 30-45 Minutes

SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK

INGREDIENTS :

Green Moong Bean - 1/2 Cup
Sago Pearls - 3 Tbspn
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Cinnamon Stick(1" Piece) - 1 No.(Optional)
Dried Orange Peel - 2 Small Pieces (Optional)
Coconut Milk - 11/2 Cups

METHOD :

Cooking the Green Moong Bean :

• Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
• Drain and discard the water used for soaking.
• Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel. 
• Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.  
• Lower the flame and cook for another 3-4 whistle.
• Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.

Cooking Sago Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.

For Sweet Moong Bean & Sago Soup :

• Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
• Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
• Add partially cooked Sago Pearls and give a quick stir.
• Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
• Switch off the flame.
• Serve Sweet Moong Bean & Sago Soup Warm/Chilled.

NOTES :

• If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
• Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
• Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
• I have used Rock Sugar in the recipe which yields a mild note of sweetness.
• Can substitute it with preferred sweeteners.
• If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly. 
• Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
• Adding Cinnamon Stick and Dried Orange Peel are purely optional.

How to Cook Lentils, Beans & peas - A Foolproof Guide for every Kitchen

TOM YUM GOONG

       Tom Yum Goong(Prawns) is one of the best SOUPS ever.  This fiery, flavour filled and aromatic Soup is so heartwarming and contenting, that I & my husband love to have this dish.  What I love most about this soup is the flavours of the herbs and spices that brighten up the taste buds instantly and what my husband likes about it, is its fiery nature along with its sour-flavoured base.
     But the irony is that I used to hate this soup once.  It was because one of our friends bought this soup while I was down with Viral fever, and he said this soup is very good to have when we are sick, as it's very light to our stomach and it rejuvenates our senses with its aromatic herbs and condiments.  But I couldn't even mouth a spoonful then.  And all the more we were quite sceptical to eat Thai Food when we travelled to Thailand then... We always say that we have to travel again to Thailand just for the food. We gradually fell in love with Thai Food and it has become one of my favourite cuisines.
          'Tom' means Boiling and 'Yum" means Spicy and Sour Mix in Thai. Traditionally Tom Yum Paste is prepared by grinding all the herbs and spices and then stir frying it in oil until the raw flavours are removed and the wonderful aroma of the herbs emanates.  I still have to learn to make this paste.  I prepare this with store-bought Thai Chilli Paste/Tom Yum Paste.
     As far as Tom Yum, the soup is served with any one of these items such as Prawns, Fish, Seafood, Chicken or Pork.  Some versions also use Oyster Mushrooms/Straw Mushrooms in their soup.     Tom Yum Goong is one main version made with PRAWNS(Goong).  Tom Yum Soup is prepared basically in two distinct variations, one in a clear broth called 'TOM YUM NAM SAI' and the other one in a creamy milky base called 'TOM YUM NAM KHON'.  I usually prepare Tom Yum in the second method as I feel the soup is rich and tastier like this and mainly the creaminess slightly subtle down the fiery nature and the sourness of the soup. But the secret behind this creamy version is that they use evaporated milk, contrary to what we think, that it is coconut milk.

Cuisine : Thai
Course : Side Dish; Soup
Spicy Level  : Spicy
Difficulty : Medium
Serves :3- 4
Author : SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

 

INGREDIENTS :

For Clear Version :

Water - 11/2 Ltrs
Shrimps - 300 Gms
Straw/Oyster Mushrooms - 150 Gms
Carrots - Few Slices
Onions - 2 Nos.
Garlic - 6 Cloves
Thai/Bird's-eye Chillies - 6-8 Nos.
Tomatoes - 2 Nos.
Lemongrass - 2 Stalks
Kaffir Lime Leaves - 8 Leaves
Galangal - 11/2"
Thai Chilli Paste / Tom Yum Paste - 2 Tbspns
Fish Sauce - 5 Tbspns
Lime Juice - 6 Tbspns
Salt - To Taste
Sugar - 1 Tspn

To Garnish :

Coriander Leaves - Few
Scallions - Few
Thai/Bird's-eye Chillies - 2-3 Nos.(Optional)

For Creamy Version :

Evaporated Milk - 5-6 Tbspns
Thai Chilli Paste - 1 Tbspn
Lime Juice - 2 Tbspn
Salt - To Taste.

METHOD :

For Clear Version - 'TOM YUM NAM SAI'

• Boil the water in a large Sauce Pot.
• Slightly pound the Lemongrass, remove the outer leaves and just use the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
  Peel and thinly slice Galangal.
• Add the above ingredients along with thinly sliced Garlic and Thai/Bird's-eye Chillies into the boiling water.
• Cover the pot and leave this on a medium flame for about 10-15 minutes.
• Add Thai Chilli Paste/Tom Yum Paste to the water and allow it to boil.
• Peel, De-vein and Clean the Shrimps and add them to the boiling water.
• Add Mushrooms, Carrot Slices, Thinly sliced Onions and Tomatoes to the Soup.
• Leave this on a low flame for about 5 minutes.
• Add Fish Sauce, Salt, sugar and mix well and boil it for another minute or two.
• Switch off the flame and pour in the Lime Juice and mix well.
• Before serving Tom Yum Goong, garnish it with  Coriander Leaves and Scallions.
• Goes well with Thai Jasmine/Fragrant Rice and variety of Thai Dishes.
• Can serve Tom Yum Goong as a Soup too. 
• This way its the Clear version of Tom Yum - 'TOM YUM NAM SAI'

For Creamy Version - 'TOM YUM NAM KHON'

• Cook as per the method mentioned in 'For Clear Version' with an extra Tablespoon of Thai Chilli Paste/Tom Yum Paste.
• Finally, pour in the Evaporated Milk and leave it on low flame for a minute.
• Adjust the amount of Fish Sauce and Lime Juice to your taste.
• Check for taste and adjust the amount of Salt and Sugar too.
• Adjust and add these ingredients to get a Creamy version of Tom Yum Goong - 'TOM YUM NAM KHON'

NOTES :

• Tom Yum Goong should be slightly Sour, so adjust the amount of Fish Sauce, Salt, Sugar and Lime Juice to your taste preference.
• Prawns, Mushrooms, Onions and Tomatoes shouldn't be overcooked in Tom Yum.
• Add the garnishes just before serving to retain the fresh taste of the ingredients.
• Instead of Shrimps, can serve this soup with Chicken, Fish, Sea Food, Port or Vegetables like Mushrooms, Carrot and Cauliflower.
• In the creamy version, add more Thai Chilli Paste, Lime Juice and Fish Sauce, as the creaminess of the evaporated milk will subtle down the sourness and fiery nature of the dish. 
• For a spicier version of Tom Yum Goong, garnish with more Thai/Birds-eye Chillies.

Jasmine rice is world-renowned for its delicate, flowery fragrance and signature nutty aroma. This prized grain stands as a proud testament to the 5000-year-old agricultural history of Thailand. Often referred to as Thai Hom Mali rice or Thai Fragrant Rice, this variety is a staple that elevates every meal it touches. Beyond its native Thailand, it is also lovingly cultivated in Cambodia, Vietnam, and Laos. With its soft, moist texture and just a hint of natural sweetness, perfectly cooked jasmine rice is a culinary delicacy that brings a touch of authentic Southeast Asian Culinary World to your home kitchen.

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LETS SPICE IT UP {K-N}

KAFFIR LIME LEAVES

KAFFIR LIME LEAVES

     Kaffir Lime leaves belongs to the citrus family.  It has a distinctive lime-lemon aroma and flavour. It has a strong citrus flavour. It is indispensable in Thai, Malaysian & Indonesian cooking.  Both the fruit and leaves are edible.

 

Medicinal Uses : 

• Ointments are made with essential oils.
• The rinds are used to make tonics.
• Kaffir lime leaves cleans the hair and invigorates the scalp. 
• Used as a natural bleach to remove tough stains.
• Purify the blood. 
• Digestive aid. 
• Promotes gum health and is recommended for use in brushing teeth and gums.

Culinary Uses :

• Used in Thai, Malaysian and Indonesian dishes.
• Used in soups, curries and stir-fried dishes. 
• Used along with lemon grass and lime juice in tom yam.
• Flavour broth or stew.
• Fresh leaves are used in salads or garnishes .

 

KALPASI/STONE FLOWER

 

KALPASI/STONE FLOWER

Medicinal Uses :

• Relieves Pain.
• Heals wounds.
• Treat skin problems.
• Reduces inflammation.
• Improves digestion.
• Has antibacterial properties.
• Is effective against protozoa. 
• Helps maintain body temperatue.
• Helps to tone up the Urinary tract.
• Suppresses respiratory disorders.

Culinary Uses: 

• Kalpasi is used to cook meat dishes.
• It has a wild aromatic flavour, so it is used to add aroma to soups and curries.
• It is also used in dishes like nahari, Bombay biryani, Goan meat stews.
• Kalpasi is also used as food by many cultures around the world.
• It is an essential ingredient in Goda Masala or Kala Masala.

 LEMON GRASS

LEMON GRASS

     Lemongrass belongs to the grass family. The fresh stalks and leaves have a lemony odour. It tastes like ginger but with a citrus kick. Only the lower bulbous portion of the stem is used. Can be used in dried or powdered forms.

 

Medicinal Uses:                                                                                                                                       

• Tonic and stimulant
• Diuretic
• Relief of menstrual troubles and nause
• Fever
• Insect Repellent
• Oil is used to make perfumes 
• Anti-microbial and anti-bacterial
• Detoxify the liver, kidney, bladder & pancreas 
• Healthy skin
• Reduce acne and pimples
• Soothes the nervous tension and anxiety

Culinary Uses :

• Widely used in Indonesian, Malaysian, Sri Lankan and Indian cuisine
• Used in savoury dishes and meat, poultry, seafood and vegetable curries. 
• It harmonizes well with coconut milk, especially with chicken or seafood.
• The stems are also used to make herbal teas.
• Used in pickles and in flavouring marinades.

  

LICORICE

Licorice is mainly cultivated for its medicinal properties.  It is mainly used in indigenous medicines.  The roots are sweet in taste and has a specific pleasant flavour.

Medicinal Uses:                                        

• Coughs                                                              
• Flatulence                                                          
• Colon cleanser                                                    
• Sore throat
• Ulcers
• Weight Loss
• Help stop smoking
• Relieve the symptoms of hepatitis B and hepatitis C

Culinary Uses :

• Natural sweetener and may be used in place of sugar.
• Flavoring agent in tobacco products.
• To make herbal tea.

LONG PEPPER

 

Long Pepper/Pipli is a vine cultivated for its fruit, which is dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to Black Pepper. Long pepper consists of many minuscule fruits embedded on its surface.

  Medicinal Uses :

• The fruits and roots are used as medicine for respiratory disease 
• Uses as a counter irritant
• Analgesic for muscular pains and inflammation.
• Carminative
• Haematinic (including Iron, Vitamin B12 & Folic Acid)
• Anti-helminhic  (destroys parasites and worms)

Culinary Uses :

• Used in Indian and Nepalese vegetable pickles and preserves.  
• It is the main spice in Pakistani Nihari dish.
• It is also used in some North African spice mixtures.
• It is also used in Indonesian and Malaysian cuisine.
  

MACE

MACE

 
     Mace is the outer covering of the Nutmeg seed. It has a similar flavor to Nutmeg, but is more subtle and less intense.

Medicinal Uses:                           

• Digestive aid                               
• Flatulence                                      
• Appetizer                                       
• Nausea                                           
• Diarrhea                                         
• Carminative                                  
• Astringent
• Aphrodisiac

Culinary Uses : 

• Used as condiment in sweet foods.
• Used  as a standard seasoning in many Dutch dishes.
• Used in the preparation of meat products, soups & sauces.
• Used in baked foods, confectioneries, puddings.
• The fruit is crystallized or pickled or made into jellies.
• Used in curries and masalas. 

MARATHI MOGGU/KAPOK BUDS

MARATHI MOGGU/ KAPOK BUDS

Medicinal Uses:   

• Is used in treating Asthma
• Kapok Buds are used to treat Fever
• It is also used to treat diarrhea.
• It helps to heal wounds.
• Kapok Buds serve as a diuretic and as a purgative. 

Culinary Uses :

• It is used in dishes such as Bisi Bele Bath, Saagu, Karnataka style kootus.                   
• Several Andhra style dishes uses this as a specialty spice. 
• This spice is widely used in preparing curry powders.
• It is one important spice which finds a special place in Chettinad Cuisine.

MINT

MINT LEAVES

 Mint is an aromatic herb. Mint is strong and sweet with a tangy flavor and a cool after taste.

Medicinal Uses:                                          

• Appetizer                                               
• Digestive aid                                          
• Indigestion                                             
• Flatulence                                              
• Nausea and motion sickness                 
• Headache
• Carminative
• Mouth freshener
• Respiratory disorders, cough & asthma

Culinary Uses :

• To make herbal tea.
• Used to season meat.
• Used in making chutney and dips.
• Used to enhance flavours in pulaos & biriyanis.
• To make alcoholic beverages.

MUSTARD SEEDS

MUSTARD SEEDS

     Mustard plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.It has a spicy flavour with a distinct aroma when mixed with water or tempered. Mustard leaves and seeds are both edible.  Oil is extracted from the seed, which is used for both cooking and therapeutic purposes.

BLACK MUSTARD SEEDS   Medicinal Uses:                                                              Dyspepsia                                          Laxative                                             Bowel conditions                               Liniment                                            Epilepsy                                             Tooth ache                                         Stiff neck, rheumatism                      Colic and respiratory troubles                                          Treats bruises                                      Induce vomiting For scorpion stings and snake bites

YELLOW MUSTARD SEEDS

Culinary Uses :

• Used in pickling spice    
• Spice mixtures for cooking meats and seafood 
• Used in marinades.
• Flavouring barbecue sauces, baked beans and meat dishes.
• To flavour deviled eggs and beets.
• Mustard seeds are used for tempering many dishes  

  

NUTMEG

NUTMEG

    Nutmeg is the seed kernel inside the nutmeg fruit and mace is the lacy covering on the kernel.  Nutmeg has a pungent odour and sweeter taste.

Medicinal Uses :

• Diarrhea,
• Dyspepsia
• Colic
• Digestive aid
• Appetite loss
• Reduce flatulence
• Vomiting and nausea

Culinary Uses : 

• Used in both sweet & spicy dishes
• To flavour pies, puddings, custards, cookies and spice cakes.
• It combines well with many cheese
• It is included in soufflés and cheese sauces. 
• It is used to enhance flavours in soups.
• It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. 
• Moroccan spice blend ras el hanout contains nutmeg. 
• It is indispensable to eggnog.
• It is used in numerous mulled wines and punches.