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Bird eye chilies are found in Thailand and essentially the entire area spanning Northeastern India through Southeast Asia. The come in red, green, orange and yellow colors. The red colored ones are the main ingredient in Thai red curry paste, providing the amazing red color.
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Ingredients
Tagged as: Chilies, Chillies, Peppers, Spice
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These sandwiches are perfect for a late afternoon tea party or if you want something to munch in between meal times. They are amazingly easy to make, as long as you already have all ingredients available.
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Sandwiches
Tagged as: Apple, Bread, Breaks, Green Apple, In-between, Sandwiches, Teatime, Watercress
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Siamese watercress, also known as Thai watercress is not the same as English watercress, but there are similarities. Both have a mild taste, have small leaves, and add crunchiness when added to food such as sandwiches and salads. There are differences too: the leaves are shaped differently, the taste is a little different too, but since watercress is almost tasteless, the taste part does not matter a whole lot.
Unlike English watercress, Siamese watercress is not available aplenty outside Thailand. In Bangkok, you can buy watercress in large stores such as Tesco Lotus or Big-C, and also in supermarkets such as Foodland and Villa.
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Tagged as: Leaves, Thai, Watercress
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Baingan (aubergine/eggplant/brinjal) ka Bharta (mashed-up) is a semi-dry vegetable dish that’s native to Punjab and parts of north India. It’s served with tandoori roti, parathas, or any other Indian bread. Typically, you see it served with Dal Makhni (black lentils). Accompaniments may include some sort of raita (yoghurt mixed with vegetables and herbs) and aachaar (pickle).
Here’s a recipe that I use to make Baingan ka Bharta.
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Main Dishes
Tagged as: Aubergine, Baigan, Brinjal, Eggplant, Indian
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