Thai Coconut Soup

Ingredients:

For boiling:
1. Coconut Milk - 1/2 Can (1 can = 14 fl oz)
2. Water - 2 cups
3. Tofu (diced) - 1/4 cup
4. Onion (sliced) - 1/4 cup
5. Tomato (diced) - 1/4 cup
6. Mushroom (sliced) - 1/4 cup
7. Broccoli Florets - 1/4 cup
8. Carrots (diced) - 1/4 cup
9. Capsicum (diced) - 1/4 cup
10. Basil Leaves - 4
11. Bamboo Shoots (sliced) - 2 tbsp
13. Baby Corns - 5-10 count

For Taste
14. Soy Sauce - 1 tbsp
15. Red Chili Flakes - to taste
16. Salt - to taste
17. Lemon Juice - 1 tbsp

For garnishing:

18. Spring Onion (chopped) - 1 stem

Preparation:

Mix coconut milk and water in a saucepan, stir and bring to a boil. Add onions, broccoli and carrots and cook it for 2-3 mins. 

Add tofu, tomato, mushroom, capsicum and basil leaves and cook it for 3-4 mins

Add soy sauce and salt.

Turn off the heat. Add lemon juice, spring onion and red chili flakes. Serve hot.

Capsicum Rice

Capsicum Rice:

Capsicum Rice is a very flavorful and easy-to-make recipe.

Ingredients:
(for 3 persons)

For dry roast and grind:
1. Red Chilli - 3 numbers
2. Mustered Seeds - 1 tsp
3. Cumin Seeds - 1 tsp
4. Coriander Seeds - 1 tsp
5. Urad Dal - 1 tsp
6. Peanuts - 4 tbsp
7. Curry Leaves - 8

For fry:
8. Butter - 2 tbsp
9. Capsicum (diced) - 1 (any one color or mix of colors)


For mix:
10. Basmati Rice - 1 cup

For taste:
11. Salt - to taste


Preparation:

Boil the rice to a firm consistency (fried rice consistency) and let it cool down.

In a heavy-bottom fry pan add red chillies, mustered seeds, cumin seeds, coriander seeds, urad dal and peanuts, one by one and dry roast them until they slightly change the color or you sense the aroma. Then add curry leaves. Keep the pan away from heat and let it cool. Once it is cooled down, grind it coarsely.

In a heavy-bottom fry pan add the butter, melt it, and add diced capsicum and fry it for 3-4 mins (let's keep the crunchiness of capsicum). Add the ground ingredients and mix it well. Add salt to taste. Cook it for 1 minute. Then add the rice and mix it.  Serve hot.