Fusion Lunch (Thai and Indian combo)

Happy Republic Day to all of You

After a lovely warm week, we had a sudden temperature drop and a cold weekend. So, din't step out of the house on Saturday. On sunday we had planned to have a Republic Day potluck. So, on saturday I wanted to try Thai food as we had planned to stay at home. Had all time for trying this dish. We had a fusion lunch that day, Thai and Indian combination... Now a days my daughter is having crazy cravings at crazy times. Suddenly she got up and she wanted to eat sweet Pongal. When I had made it for Sankranthi, she had loved it..and I think she remembered it all of a sudden and asked for it...So, made Pongal for her along with Thai food.

I wanted to try a Thai dish without any coconut milk in it...(watching weight). Thanks to Google..can find anything.


Extra-firm Tofu, cut into 1/2-inch cubes - 1 package (8 ounces) Soy sauce – 1Tb spoon Lime juice – 1/2 Tb spoon Yellow onion, chopped - 1 medium Red bell pepper, diced - 1 Green bell pepper, diced -1 Garlic, finely chopped - 1/2 teaspoon Flour - 1 Tb spoon Vegetable broth - 3 cups Nori flakes (or other crushed seaweed) - 1 teaspoon Crushed pineapple, with juice - 1/4 cup Vegan Thai red curry paste - 1-2 Tb spoons Zucchini, diced – 1 medium Mung bean or soy sprouts - 1 cup Method:
  • Marinate the tofu cubes in the soy sauce and lemon for at least half an hour.
  • Stir or shake often to cover all the pieces.
  • Heat a large, non-stick wok or sauce pan over medium-high heat, and add the onion, peppers, and garlic.
  • Cook, stirring, until onions are becoming tender for about 8 minutes.
  • Add the flour, stirring constantly, and cook, stirring and scraping the bottom of the pan, for about 2 more minutes, until the flour begins to brown.
  • Continue to stir as you add the vegetable broth, nori flakes, crushed pineapple, and curry paste.
  • Turn down the heat to low and simmer until it's thickened, about 20 minutes.
  • Meanwhile, add the tofu and its marinade to a hot, non-stick skillet.
  • Cook, stirring gently, until all the liquid has evaporated.
  • Continue to cook without stirring until the tofu is browned on one side; then turn it over to brown on all sides. Add it to the curry mixture.

  • Return the skillet to the heat and sauté the diced zucchini until it is tender but still crisp.
  • Add it to the curry mixture.
  • Cook the curry for about 5 more minutes. Serve over rice, sprinkled with bean sprouts and topped, if you like, with chutney.
PS: I have used Thai Kitchen Red curry paste . Other brands contain shrimp paste in it. You can add any other veggies too along with this. I have used sea weed instead of nori flakes. Thai Red Curry goes to A.W.E.D Thai Cuisine hosted by DK .
Now coming to Pongal, it is a must sweet made during Makara Sankranthi. I have made this twice in a span of 10 days..:-)Trying to cut dowm the sweet consumption, but not able to... This sweet goes to my daughter on her request...
Ingredients: Moong Dhal - 1 cup Rice – 2 cups Dry coconut – ¼ cup Jaggery – 2 cups Elaichi / Cardamom – 2 Ghee – ¼ - ½ cup Milk – ½ cup Raisins – 1 Tb spoon Cashews – 1 Tb spoon Method:
  • Fry moong dhal with little ghee till golden brown.
  • Add water and boil for 10 minutes.
  • When it is half boiled, add rice to it. Add enough water for it to boil.
  • Keep adding ghee to it while it is cooking.
  • When the rice has cooked, add coconut elaichi powder and jaggery and stir well.
  • Keep adding ghee. Add milk to it and stir it all.
  • Then fry raisins and cashews in ghee and add to the pongal.
  • Serve hot with more ghee on top.

Sweet Pongal goes to Just For You hosted by Sindhi Rasoi.

Sweet Pongal also goes to “Harvest: The Festival of Rice”, hosted by Here I Cook and also to Festive Food hosted by Indian Khanna.


Anonymous said...

That is a SWEET entry,i can understand the apprehensions when it comes to cater the fancy and not so healthy demands of kids,but then i will be more happy to let my kid indulge in this sweet ,rather than cream cakes and sugar coated cookies,coz this one is far more healthier,though bit on wrong side of calorie-meter
Thnks for the entry dear !

Unknown said...

wow..love the thai curry with tofu..nice healthy recipe..

Asha said...

YUMMY!! Thai cuisine has some elements of Indian cooking, so they suit us best. Looks great! :))

Pongal looks yum, lovely caramel color!

Lakshmi said...

Thai red curry looks spicy and yummy.

Pavithra Kodical said...

Thai curry looks delicious..Never tried preparing thai food at home..This seems easy will try sometime..

Unknown said...

I avoid thai cuisine because of coconut milk in it and the calorie content, but your curry looks like a great combination of low cal and great taste...yum !

KonkaniBlogger said...

Wow, curry looks delish. Have never tried thai cooking at home.

Finla said...

Wowo that tofu dish look so delicious and inviting.

Srikitchen said...

it looks too good!

Nithya Praveen said...

Guess ..first time here.Liked the Thai curry with tofu.Good one!

Shreya said...

I have never made Thai at home! this is indeed a nice fusion, and I love the picture of the meal..

DK said...

I see RED :) :)

Loved your Fusion lunch! Tofu looks v appetizing. Thanks for sending it my way for AWED :)

Anonymous said...

YUMMY!!Never tried thai food cooking at home,will try sometime..

AJ said...

This looks so goos. Red curry is one of my favourites!!