Drunken Noodles, also known as Pad Kee Mao, is a comforting Thai street-style noodle dish. Despite the name, there's no alcohol in the dish. The story goes that it's so spicy and flavour-packed that it's perfect to eat with a cup of cold beer. Learn how to make Authentic drunken noodles vegetarian. Drunken Noodles Drunken noodles...
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Thai sticky rice aka glutinous rice is traditionally soaked and cooked fluffy. The cooked sticky rice is then covered in a creamy coconut sauce and paired with fresh mangoes. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as "Khao Niew Mamuang" in Thai. Thai Sticky Rice with...
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Sticky rice, also known as glutinous rice or sweet rice, is a special variety of rice that becomes beautifully soft, chewy, and sticky when cooked. Sticky rice is the main ingredient in mango sticky rice, sushi and other popular recipes. Cooking sticky rice is definitely the most tricky part. In this blog post, I have...
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Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...
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Lauki Ki Burfi | Lauki Barfi is my younger ones most favorite. Diwali is around the corner and recently when there was a talk at home about it, the first thing he asked me is Burfi. And the list for this year is long as expected :-). The last year Diwali preparation is in one...
Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.
This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.
It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.
Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.
The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.
It will be good fro 3-4 days in fridge, keep it in fridge
Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml
For making angoori rasgulla
* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar
For making ras
* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts
Instructions :
* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates
* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.
* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.
* pinch into tiny balls and shape into mini rasgullas.
* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.
* Remove the rasgullas from syrup, and let cool thoroughly.
Thickening milk to make rabdi
* When the almonds are blanching, take milk in a thick bottomed pan or kadai.
* Bring the milk to a boil on medium heat stirring at intervals.
* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.
* Add the sliced almonds. Reserve a few almonds for garnishing.
* Also add the saffron infused milk.
* Stir again. Keep simmering the reduced milk at a low heat.
* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
* Switch off the heat and then add rose water or kewra water
* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
* You can also serve angoori rasmalai warm or at room temperature.
The following recipe is from Mindful Chef. Their full recipe is here. For those of you who have not heard of Mindful chef – Mindful Chef is a British meal kit retailer, headquartered in Battersea, Read More ...
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Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!
Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.
My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!
You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!
Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.
The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add precooked noodles, then add to the veggies and sauces. See recipe notes for that method.
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Spiced Spinach Tofu Stir fry 1 Pot 15 Minutes
Sweet Sour Tofu Veggie Stir Fry
Continue reading: Vegan Thai Skillet Noodles (Drunken Noodles)
The post Vegan Thai Skillet Noodles (Drunken Noodles) appeared first on Vegan Richa.
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