TOM YUM GAI(THAI CHICKEN SOUP)

This Tom Yum Gai (Thai Chicken Soup) is simple to make and tastes amazing. And it's even healthier than most Western-style chicken soups owing to the potent mix of herbs and spices that add so much flavor and richness to the broth. It's also a very versatile soup in that nearly any type of vegetable can be added that you prefer - or throw in some noodles and you have a wonderful Thai-style chicken noodle soup! Well known for its soothing warmth as well as its incredible health benefits, this soup is bound to wisk away any cold or flu symtoms and leave you feeling both soothed and energized. ENJOY!

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: MAKES 3-4 Servings

Ingredients:

• 6 cups good-quality (strong) chicken stock
• 1-2 boneless chicken breasts or 3-4 thighs, sliced, OR 1-2 cups roasted chicken or turkey
• 1 fresh lemongrass stalk, OR 2 Tbsp. frozen/bottled prepared lemongrass
• 4 kaffir limes leaves (fresh, frozen, or dried) OR substitute 1 tsp. lime zest
• 6-8 shiitake mushrooms, sliced
• 1 stalk celery, sliced
• 1 thumb-size piece galangal or ginger, grated
• 3-4 cloves garlic, minced
• 1-2 fresh red or green chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
• 1 tomato, chopped into wedges or chunks
• optional: 1 red bell pepper, sliced
• 1/2 to 1 can good-quality (thick) coconut milk
• 2 Tbsp. lime juice
• 2 Tbsp. FISH SAUSE
• 1 Tbsp. soy sauce
• 1/2 to 1 tsp. sugar, to taste
• 3 spring (green) onions, sliced
• handful fresh coriander and/or basil

Preparation:

1. Place chicken stock in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too.
2. Add the lemongrass and bring to a boil. If using fresh lemongrass, slice and mince only the lower half of the stalk, then slice upper half into 3-4 inch segments and add to the soup pot.
3. Add fresh chicken (or leftover chicken or turkey), kaffir lime leaves/lime zest, galangal or ginger, garlic, chili, plus mushrooms and celery. Bring soup back up to boiling then reduce to medium heat, simmering 6-8 minutes, or until chicken is cooked.
4. Add tomatoes and bell pepper (if using) and simmer 2 more minutes.
5. Reduce heat to low and add coconut milk, fish sauce, soy sauce, lime juice and sugar. Simmer gently 1-2 minutes while you taste-test the soup. Tip: Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough. If too salty or sweet, add more lime juice. If too sour, add more sugar. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
6. Ladle soup into serving bowls. Sprinkle over a little fresh coriander or basil, plus spring onions. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce or other Thai chili sauce of your choice, and ENJOY!

*Tip: This soup is also delicious served with noodles, either rice noodles or wheat/egg noodles. However, I find it best to boil them separately, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!

thai food festival

FROM TODAY LETS  SEE THAI RECIPIES

banana bread!!!!!!!

Prep time: about 90 minutes

Ingredients:

• 2 eggs
• 1¾ c. sifted flour
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1/3 c. vegetable oil
• 2/3 c. sugar
• 1 c. mashed bananas (about 3 bananas)

Utensils:

• oven (you'll need help from your adult assistant)
• measuring cups and spoons
• mixer
• sifter
• spatula
• small bowl
• medium-size bowl
• large bowl
• bread pan coated with nonstick cooking spray

Directions:

1. Preheat the oven to 350° F (180° C).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:
If you're nutty for nuts, add chopped walnuts during Step 6.

happy anniversary mom& dad!!!!!!!!

And now the time came for me 2 celebrate my parents anniversary!!!!!!!
           I brought  cake,and 2 gifts for both of them!!!!!!!!

manchow soup!!!!!!!!!

ingredients:

• 1 Cup cooked chicken pieces • 4 Cups chicken stock • 4 tbsp Corn flour mixed with 1 cup water • 1 tbsp Coriander leaves, finely chopped • 2 tbsp Cabbage, finely chopped • 2 tbsp Capsicum, finely chopped • 2 tbsp Mushrooms, finely chopped • 2 tbsp Oil • 2 Spring onions, finely chopped • 2 tbsp French beans, finely chopped • 2 tbsp Carrots, finely chopped • 1 tsp Pepper • 1 tsp Ginger, finely chopped • 1 tsp Garlic, finely chopped • 1 tsp Green chilies, finely chopped • 1 tbsp Soya sauce • 2 Stems of spring onion • Salt as required

How to make Chicken Manchow Soup:

• Heat oil in a pan. • Fry the ginger, coriander leaves, garlic, and green chilies for 2 minutes. • Add all the vegetables, pepper, ajinomoto and salt, fry for 2 more minutes, keep stirring. • Now add this vegetable mixture to the cooked chicken, mix well. • Combine the chicken stock, soy sauce and salt with it. • Bring it to a boil, reduce the heat and add cornflour mixed with water and stir continuously until it thickens slightly. • Remove it from the fire. • Garnish with spring onion stems before serving.

basket chicken!

i love this with my favorite manchoww soup!!!!

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced scallions
• 1 pound boneless, skinless, chicken breasts, sliced into strips
• 1 cup broccoli spears
• 1 cup julienned carrots
• 1/2 pound green beans, chopped
• 1/2 cup julienned red pepper
• 1 cup quartered button mushrooms
• 3 heads baby bok choy, chopped
• Low sodium teriyaki sauce

Directions

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

HARA HARA MAHADEVA SHAMBOO SANKARA!!!!!!!

TOMMOROW  IS MAHASIVARATRI SOOOO MANY OF U WILL BE FASTING !SO HERE IS A SIMPLE RECIPIE  OF THE FOOD WHICH U HAVE TO EAT  AFTER FINISHING YOUR FASTING!!!

Raita

Ingredients :
1) Fresh thick curd - 1 cup.
2) Sweet potato - 1, boiled and chopped. 
3) Potato - 1, boiled and chopped. 
4) Cucumber - 1, chopped. 
5) Waterchestnuts (singhara) - 4-5, boiled, peeled and chopped. 
6) Coriander - 1 tbsp, finely chopped. 
7) Green Chili - 1, small and finely chopped. 
8) Roasted peanuts - 1 tbsp, whole. 
9) Cumin seed - 1/2 tsp(powdered) and 1/2 tsp(whole).
10) Oil - 1 tsp. 
11) Sugar to taste. 
12) Salt to taste. 

Instructions:
1) Pour the fresh curd in a deep salad bowl and beat well.
2) Add cumin powder, salt, sugar and chili. Mix well. 
3) Prepare the vegetables and toss into the bowl. Add the peanuts. Mix to blend well.
4) Chill well till required.