GAJAR KA HALWA
My mother-in-law in India usually makes this dessert for special occasions, such as Diwali, when it starts getting cooler and lal gajar (red carrots) become available. This Punjabi dessert is subtle and divine without being super sweet, unlike most North Indian mithais or desserts. It's actually pretty healthy--or at least that's what I tell myself so that I can eat copious quantities without feeling guilty! Almost a zen-like process, making gajar ka halwa is a labor of love; don't rush. Enjoy the process. I had such a high bar for this recipe that I actually made it over ten times to get the exact same taste as when it's made at home.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes.
- Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
- In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
- Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
- Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
- If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
- Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.
GARLIC PEPPER CHICKEN - MIX BOWL THAI (GAI TOD KRATIEM PRIK TAI)
This is one of my favorite Thai dishes from a nearby restaurant. The smell of this cooking and then the caramelized garlic just sends my boyfriend over the top. Posting so I do not lose the recipe. You can also use pork instead of chicken.
Provided by Aussie-In-California
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
- Allow to marinate for at least 1/2 an hour in the refrigerator.
- Preheat a frying pan over high heat and add peanut oil.
- Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
- Cook for 5-10 minutes.
- Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
- serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.
Nutrition Facts : Calories 269.7, Fat 20.3, SaturatedFat 4.2, Cholesterol 46.4, Sodium 711.5, Carbohydrate 5.8, Fiber 0.3, Sugar 3.3, Protein 16
THAI PORK WITH GARLIC & PEPPER (MOO TOD KRATIEM PRIK THAI)
This is a very delicious Thai recipe I found on the net. You can substitute pork for chicken or beef.
Provided by Iron Woman
Categories < 4 Hours
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Grind the garlic and coriander root in a mortar or blender. If using blender, add just enough oil to aid in the grinding.
- Spread the garlic and coriander root mixture together with salt and ground white pepper over the pork and marinate them about 2 hours at room temperature or overnight in the refrigerator.
- In a wok, heat oil on a high heat.
- Deep-fry the pork about 5 minutes until they are cooked or become golden brown.
- Place the pork over lettuce leaves on a plate and serve with rice.
Nutrition Facts : Calories 372.9, Fat 15.9, SaturatedFat 5.6, Cholesterol 152, Sodium 701.8, Carbohydrate 4.6, Fiber 1, Sugar 0.4, Protein 50
More about "the big four paste glurh ka tiem prikk thai rugg pakk chee recipes"
4 FAST PASTA DISHES - 4 INGREDIENTS
Web Pasta dishes are my favourite to make during the week. They are so quick and easy to whip up, and are pretty much guaranteed to be loved by the whole family! Weeknight dinners …
From 4ingredients.com.au
From 4ingredients.com.au
See details
KRATIEM PRIK THAI | PRANEE'S THAI KITCHEN
Web 6 tablespoons soy sauce. 1 to 2 tablespoons brown sugar. Place garlic, black pepper and cilantro roots in a medium size mortar. With pestle, pound the ingredients until they form …
From praneesthaikitchen.com
From praneesthaikitchen.com
See details
PINEAPPLE-RUM MUSTARD – RECIPES NETWORK
Web Jan 3, 2018 Step 1. Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit …
From recipenet.org
From recipenet.org
See details
THE BIG FOUR PASTE (GLURH, KA-TIEM, PRIKK THAI, RUGG PAKK CHEE)
Web Jun 22, 2015 Step 1. To prepare with a food processor: Step 2. Heat a 7-inch skillet over medium-high heat. Add the coriander seeds and dry-roast, sliding the skillet back and …
From recipenet.org
From recipenet.org
See details
AUTHENTIC THAI NAM PRIK KAPI RECIPE (วิธีทำ น้ำพริกกะปิ)
Web 30 – 60 Thai bird’s eye chilies (พริกขี้หนูสวน prik kee noo suan) 1 head of garlic. 2 – 3 shallots (Thai shallots are very small, about the size of big olives) 20 pea eggplant (also …
From eatingthaifood.com
From eatingthaifood.com
See details
CHAI LATTE – RECIPES NETWORK
Web Sep 16, 2018 Step 1. Pour the milk into a small pot, add the cloves, green and brown cardamom pods, cinnamon sticks, sugar, tea leaves and ginger, and bring to a …
From recipenet.org
From recipenet.org
See details
SU MEI YUS BIG FOUR PASTE A THAI CONDIMENT RECIPES
Web 1 tablespoon coriander seed: 2 tablespoons thai white peppercorns: 1 teaspoon sea salt: 12 -15 garlic cloves, minced (about 1/2 cup) 1 cup cilantro (leaves and stems)
From tfrecipes.com
From tfrecipes.com
See details
THE BIG FOUR PASTE GLURH KA TIEM PRIKK THAI RUGG PAKK CHEE RECIPES
Web Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g More about "the big four …
From tfrecipes.com
From tfrecipes.com
See details
RECIPE: HOW TO MAKE RAAK PAKCHI KRATIEM PRIK THAI, THE THREE …
Web Feb 27, 2020 Easy to make. Start by tossing a tablespoon of white peppercorns into your mortar and grinding them well with your pestle. Then, crush and blend in about fifteen …
From guide.michelin.com
From guide.michelin.com
See details
GLURH, KA-TIEM, PRIKK THAI, RUGG PAKK CHEE (THE BIG FOUR PASTE)
Web Mar 12, 2009 1 tablespoon coriander seeds; 2 tablespoons Thai white peppercorns; 1 teaspoon sea salt; 12 to 15 cloves garlic, minced (1/2 cup) 1 cup minced cilantro stems …
From digitalgourmet.blogspot.com
From digitalgourmet.blogspot.com
See details
BIG FOUR PASTE RECIPE | RECIPEGOLDMINE.COM
Web May 14, 2002 For grilling: Coat one pound meat, fish, or shellfish with the juice of 1 lemon and 1 tablespoon olive oil; rub generously with 1 teaspoon Big Four Paste. Cover and …
From recipegoldmine.com
From recipegoldmine.com
See details
P4 PATISSERIE | HIGH END PASTRIES AND CAKES | HALIFAX, NOVA SCOTIA
Web A dash of sugar. A touch of finesse. A pop of colour. P4 Patisserie offers fine pastries that delight both taste and sight.
From p4patisserie.com
From p4patisserie.com
See details
MODULE 5 MULTI-CULTURAL FOODS | PDF | THAI CUISINE | CURRY - SCRIBD
Web • Glurh: salt • Ka-tiem: garlic • Prikk Thai: Thai white peppercorns • Rugg Pakk Chee: Cilantro roots • Prikk Sodd: fresh chiles • Prikk Heang: dried chilies • Namm Pla: fish …
From scribd.com
From scribd.com
See details
HIGH FIBER PASTA - HOME | FOUR FAMILIES
Web You can find our healthy fiber twisted elbow pasta and penne pasta at the following businesses -. Gaylen's Gourmet Popcorn - Madison, SD. Prairie Creek Pride of Dakota …
From fourfamilies.net
From fourfamilies.net
See details
GAI HAW BAI TOEY. THAI CHICKEN IN PANDAN LEAVES
Web May 28, 2012 A quick search of the web gave me way too many variants all the way from the authentic Thai involving punding of the big four paste (Glurh, Ka-Tiem, PrikkThai, …
From kitchenforfive.wordpress.com
From kitchenforfive.wordpress.com
See details
ANYONE HAVE A RECIPE FOR PAD KRA TIEM? : R/COOKING - REDDIT
Web It's my fiance's favorite dish at Thai restaurants and I'd love to try to cook it but I can't seem to find a recipe anywhere - basically a very garlicky, very saucy stir fry type of dish …
From reddit.com
From reddit.com
See details
QUICK PASTA RECIPES WITH 4 INGREDIENTS - GREATIST
Web Aug 22, 2017 Step two: Cover with mozzarella, marinara, and fresh basil, and bake. Step three: Devour. 3. Spaghetti Carbonara. Egg yolks bring the flavor in this easy, four …
From greatist.com
From greatist.com
See details
THE BIG FOUR PASTE GLURH KA TIEM PRIKK THAI RUGG PAKK CHEE …
Web The Big Four Paste, which can be made ahead and refrigerated for a month, is extremely versatile. For grilling: Coat one pound meat, fish, or shellfish with the juice of 1 lemon …
From recipert.com
From recipert.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love