Best Recipes: Others

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Birasta

Birasta means brown onions. It is an important ingredient used in many type of Biryani to enhance the flavor. The method I have given is traditional method of making Birasta.

Ingredients:
Onions
Oil for frying
A pinch of salt

Method:
Chop Onions into thin slices ad dry them in the sun for consecutive 3 days till the moisture evaporates and the onions become dry.

Then heat Oil in a frying pan on high flame. Once the oil is heated, lower the flame and put onions in the Oil. After the onions changes its colour to golden brown, remove and drain them. Sprinkle some salt over it.

Store Birasta in an airtight container.

Notes:
Alternatively, the Onions can be dried in Oven by sprinkling some salt and oil over it.

Stepwise Pictures:

Others

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.

Thai Food