Noodles Dosa

(South Indian Savory Crepes, 

with Spicy Noodles)

This was based on a recipe from Magic of Indian Rasoi. The recipe calls for dosai (savory South Indian crepes) filled with Chinese-style noodles.

The dosa batter is considered "instant" although it must rest for 15 minutes, because this is still much quicker to prepare than the traditional dosa batter. These dosai were delicious by themselves, and they were even a bit crispy with just a small amount of oil.

One reason I was so eager to make this, was because I already had leftover Thai Massaman Noodles. I used these (instead of the noodles in the recipe) to fill the dosai this time. These were chuka soba aka ramen noodles, which cook in 3 minutes. I cooked them with some chopped veggies (green peppers, onions, celery, and carrots), as well as leftover Thai Massaman Curry paste, soy sauce, and a little brown sugar. Hopefully next time, I can make this Noodles Dosa with the noodles from the recipe. 

These were awesome! 

Magic of Indian Rasoi Website, Noodles Dosa/Spring Dosa/Chinese Dosa Recipe

Magic of Indian Rasoi YouTube, Noodles Dosa/Spring Dosa

Thai Massaman Curry 

with Veggie Crumbles, Carrots, & Potatoes

I made this using store-bought massaman curry paste. I made this based on the Beef Massaman Curry of Hot Thai Kitchen. It was spicy and a little sweet, and actually tasted best after 3 days.  The only thing was, this curry paste was very rich, with a lot of oil. (For that reason, I'm not sure I'd buy it again. Of course, I could make my own, but sometimes it's nice when someone else helps me out.) Therefore, I couldn't eat much at a time, no matter how good it was. Keeping this in mind, next time, I'll use less curry paste. (There's plenty left, still, for a "next time.") I stashed half of the curry sauce in the freezer, for one of those times I need to order my own personal take-out. 

Hot Thai Kitchen Website, Beef Massaman Curry Recipe

Hot Thai Kitchen YouTube, Beef Massaman Curry Recipe

Thai Red Curry 

with Egg & Green Peas

I made this using store-bought red curry paste. It's based on a recipe of Nancie McDermott in Real Vegetarian Thai. Delicious! 

Thai Red Curry 

with Zucchini, Yellow Squash, & Carrot

The curry is pictured here over a quinoa-brown rice combination. I made the curry according to the method of Nancie McDermott in Real Vegetarian Thai, and with vegetarian store-bought Thai red curry paste, as well as light coconut milk. As the coconut milk was creamy, so was the curry. Very easy to make, and I really enjoyed it!

Nancie McDermott Facebook

Thai Curry Potato Soup 

This soup is from a Foxes Love Lemons recipe. It was fantastic! I had it with some fresh-squeezed lemon juice, and homemade bread (not pictured here). It was well-spiced, but not too hot for me (as I have to be a bit careful with that). All the ingredients just melded so well together. A real winner! 

Based on what I can't/don't have, I substituted the following: rasam powder for curry powder, water for chicken broth, and storebought Thai red curry paste for sambal oelek. Also, for some reason, I don't know why, I don't really like very smooth, blender-ed soups, so I skipped putting the soup through a blender. I did mash the potatoes in the soup with a spoon, however, and they melted right in. Yummy!

Foxes Love Lemons Website, Thai Curry Potato Soup

Foxes Love Lemons Facebook

Thai Red Curry with Cauliflower & Broccoli

I don't know much about Thai cooking (except how to eat the finished product), so I decided to start out by using a vegetarian red curry paste from the supermarket. Instead of putting the curry together using the method on the jar, I followed instructions from similar recipes in Nancie McDermott's Real Vegetarian Thai. It worked out very well, and I enjoyed it with rice. Since I have to be careful what I eat, I hadn't eaten Thai food in years until recently, and I missed it. Now I don't have to miss it anymore, yay!