Thai Sticky Rice Mango Pudding

During my childhood days, I heard that Brahmins from Konkan region of Maharashtra used to eat Aamras-Bhaat, i.e. Mango Pulp with Cooked rice. This seemed like a very unusual combination to me. But when I recently visited Tamnak Thai Restaurant in Mumbai, I tasted this recipe and to my surprise, I liked it. I tried this at home and it turned out well. This is an extremely easy and quick recipe that looks like a Five Star Recipe.

Servings: 4 people

Time: Approx. 45 min

Ingredients:

1 cup Japanese Sushi Rice / Jasmine Rice

3-4 cups water

4 tbspns Sugar

3/4 cup Thick Coconut Milk

1/2 tspn Vanilla Essence

1 cup Alphonso Mango Cubes

Additional Ingredients:

Mango Puree (Aamras)

Honey

For Garnishing:

Almond Pistachio Flakes

Mint Leaves

Method:

To make Pudding:

Take water in a pan and boil it. Once it starts boiling add the Sushi Rice into it and allow it to cook. When the rice is cooked upto 80% add Sugar and Coconut Milk to it. Further cook it for 10-15 minutes.Check the sweetness and add Sugar if required. Transfer it into a bowl and allow it to cool.

After cooling, add Vanilla Essence and Alphonso Mango cubes and mix. The pudding is ready.

To Assemble: 

Take a tall glass and pour Alphonso Mango Puree at the bottom. Then add a layer of Rice Pudding into the glass. Then pour some honey over it. Then repeat the layers till the glass is full. 

Garnish it with Almond-Pistachio Flakes and Mint leaf. Refrigerate it and serve chilled.

Notes:

If Japanese Sushi Rice is not available, then you may use regular rice.

The quantity of Sugar has to be adjusted according to the sweetness of Mangoes.

Stepwise Pictures:

Sending this entry to  Indiblogger contest, Borosil-My beautiful food.

Thai Red Curry

This is again an Indian version of Thai Red Curry. In this recipe, I used a teaspoon of corn-flour to give a bit thickness. However, it somewhat reduces the taste of the curry. 

Ingredients:

3 tbsps Olive Oil
4 tbspns Thai Red Curry Paste

2 Cups Coconut Milk

Mix Vegetables
1/2 Red Bell-pepper (diced)
1/2 Yellow Bell-pepper (diced)
1/2 Green Bell-pepper (diced)
3-4 Baby Corn (Parboiled and sliced)
1 small Green or Yellow Zucchini (diced)
6-7 Mushrooms (sliced)
1-2 Bok Choy leaves (Chopped)

Seasoning
Salt to taste
1/2 tspn Pepper powder
1 tsp Lemon juice

Method:

Heat Olive oil in a pan. When oil is heated, add the Thai red curry paste and fry well on a high flame. Ensure to stir it constantly for about 2-3 minutes till it releases the aroma. Then add all the vegetables except Mushrooms. Ensure that the vegetables are coated with the paste.  Stir-fry it for about two minutes. Thereafter, add mushrooms and stir fry for one more minute. 

Then add the coconut milk and keep stirring the mixture constantly till it reaches to a boil. Once the curry boils, reduce the flame and simmer for 2 more minutes. Add some salt and pepper powder. Switch off the flame and after some time add lemon juice to it. 

Serve hot with steamed rice.

Notes:

1. For thick consistency, you may take a tbspn of corn-flour mixed with 2-3 tbspns of water and add it along with the coconut milk to the Curry. 
2. You may add vegetables of your choice like carrots, broccoli etc. 
3. Adding basil leaves to the curry also enhances its flavour.

Step-wise Pictures:

 

Thai Red Curry Paste

This paste is another version of the Thai Red Curry paste. It is a bit similar to the authentic Thai Red Curry paste. In this recipe, I have added more red chillies to get a bright red colour. 

Ingredients:

20-25 Dry Red chillies 
2 onions (chopped)
8-9 garlic cloves 
1 inch piece of Galangal (chopped)
10-12 fresh coriander stems
2 lemon grass stalks (Chopped)
4-5 Kaffir lime leaves
1/2 teaspoon pepper powder
1/2 tspn roasted cumin
1/2 tspn roasted coriander seeds
1 teaspoon Soy Sauce


Method:

Soak red chillies in hot water for 3-4 hours. Strain the excess water from the chillies and set it aside to be used later. Take all the ingredients into a blender. Blend it without adding water. Once the mixture is roughly ground, add the chilly water to it. You may need to push down the paste in blender, as many time as necessary, till you get a smooth paste. At the end, add Soy Sauce and mix. You can now store this paste in a container. 

Notes:

1. Fresh lemon grass stalks have knots at their ends. Remove these before finely slicing the stalks crossways and at a slight angle. Start at the bottom end and go upto 15 inches / 6 centimeters. 

2. Lemon grass will not blend thoroughly unless it has been sliced first.

3. Galangal is fairly tough and should be cut in to thin slices (preferably crossways) before grinding. 

Stepwise Pictures: