Vegan/ Vegetarian Thai Massaman Curry:

Massaman curry, is a wholesome, flavourful ,peanut based Thai curry. It originated from the south part of Thailand, near Malaysia. It has Red fresh masala, which includes Red chilli, whole spices, lemon grass, galangal and roasted peanuts to give a creamy texture as well as the richness of coconut flavour by adding coconut milk.

Massaman curry pairs really well with small grain rice either steamed, normal or flavoured one.

Vegetables which I have used are Broccoli, beans, capsicum and carrots. Since the lock down, I am not finding all the options due to my restricted outing. Hence, it is also proved as a non-fussy curry 😉

How I made:

For homemade Massaman Curry paste: (For single use/Serves 4)

Dried red chilli – 3 to 4 (According to the required hotness)

Whole coriander – 1 tablespoon

Cumin – ¾ tsp

Cinnamon – 1” piece

Clove – 3

Whole black pepper corns – 4

Galangal – 1” piece (you can substitute with ginger as well) 

Lemon grass bulbs – 2

Garlic cloves – 3

Shallot/ tiny onion – 1

Lemon rind – From 1 small lemon

Soy sauce – 1 tablespoon

Maple syrup / jaggery syrup – 1 tablespoon

Juice of lemon – from 1 small lemon

Roasted peanuts – ½  to ¾ cup


-Take ½ cup of water, boil and add broken red chillies , close and keep aside to soak.

-Dry roast Coriander ,cumin, whole pepper corns, clove, cinnamon until it changes colour and you feel the aroma.

-Dry roast peanuts and keep aside.

-Grate lemon rind, make it half, take out the juice from the same lemon and keep it ready.

-Slice shallot,  lemon grass bulbs, galangal ( I had my home-grown harvest, sliced and frozen)

-Now, take one mixer jar, powder peanuts, add roasted masala, soaked chilli with water, lemon rind, lemon juice, maple syrup, soy sauce, shallot ,lemon grass ,galangal and make a fine paste. Now you have a fresh homemade curry paste with you 😀

Next Comes the Easy part:

For Vegetable Massaman Curry:


Massaman Curry paste – Whatever you have prepared and kept.

Vegetables of your choice – 1 bowl (Broccoli, beans, carrot, capsicum)

Shallot – 1 (sliced)

Oil – 1 tablespoon


Coconut milk –1- 1 ½  cup fresh or 1 tetra pack or 1 coconut milk powder sachet.


-Take one wok, heat oil, fry sliced onion, add washed ,cleaned veggies and fry for a while.

-Add salt and when vegetables start wilting, add prepared curry paste mix everything and fry for 2 minutes.

-Add sufficient water, allow to boil , adjust salt. Lastly add coconut milk and allow to boil once and switch off.

-Serve with choice of rice you wish to have. I normally make small grain flavoured steamed rice.



Lemongrass Tambli:

Lemongrass is used as a culinary as well as medicinal herb in the Asian continent. It has a mild citrus flavour with sweetish taste. It can be used in a dried, powdered or fresh form in various things like teas, soups and curries. This particular curry is called “Tambli” and it is prepared by grinding fresh leaves with coconut and mixing in buttermilk and it doesn’t need boiling. You can savour this like an appetiser or mixing with piping hot rice in this really hot summer. It has healing properties and is very good for the digestive system.

How to prepare this:


Lemongrass sticks – 5-6

Fresh grated Coconut – ½ cup

Green chilli -1

Salt –to taste

Lemon – ½

Buttermilk – ½ cup


  • Chop lemongrass into bite size.
  • Take your mixer jar, grind lemongrass pieces, coconut gratings, green chilli and salt by adding ½ cup of water into smooth paste. Sieve this mixture to get smooth liquid. (Sieving is very important over here, otherwise lemongrass will irritate your throat)

  • Once again add half cup of water, do exactly like earlier and repeat this process for two or three times, so that we will remove all the traces of liquid and discard the remaining fibre.
  • Now mix in buttermilk, adjust the consistency by adding water. Check the salt and add lemon juice.
  • Now your Tambli is ready to savour.
  • If you want to add the seasoning, heat one tsp of ghee, fry little cumin and curry leaves and add to Tambli.
  • Beat the heat by having this either as an appetiser or with hot rice.


  • To make vegan version, please omit the buttermilk and rest you can proceed as it is.







Homemade Vegetarian Thai Green curry paste /Curry:

Being a coconut eater, born and brought up in Coastal Karnataka, we like Thai food over any other cuisine. Thai green curry is our favourite and when it is with homemade fresh paste, nothing like it.

Homemade curry paste is very simple to make and loaded with rich flavour as well as delicious. It is the perfect menu for weekend family lunch.

      Pic credit: My daughter

Three main ingredients which are very important is lemon grass, galangal (Thai ginger), Thai sweet basil and tender lemon leaves.

Instead of lemon leaves one should be able to use grated lemon rind (only outer layer) as well.

First, we will see the procedure for Fresh Green curry paste:


Coriander seeds – 1 table spoon

Cumin seeds – 1 tea spoon

Turmeric – ½ tea spoon

Ginger – ½ inch

Garlic – 6 cloves

Galangal – ¾ to 1 inch (Thai Ginger)

Coriander leaves – 4 sticks

Onion – 1 small size

Green chillies – 8-10

Lemon grass bulb – 2

Pink salt – 1sp

Tender Lemon leaves – 3


-Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.

-Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.

-Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.

How to make Curry:


Vegetables – Choice of yours

I have used Broccoli, baby corn, capsicum, carrot, beans and baby spinach.

Green curry paste – 2 table spoons


Sugar – 1 tsp

Corn flour – 1 tsp

Coconut milk – 1 tetra pack

Oil – 2 table spoons

Onion – 1

Basil leaves – 8

Red bird eye chillies – 2 (optional)


-Chop veggies, dice onions and separate each layer and keep aside.

-Heat oil, add onion and fry for 2 min. Add chopped veggies and fry for a while.

-Add green curry paste, salt, sugar and fry until raw smell vanishes.

-Add water,corn flour and boil, until veggies are half cooked. Add Coconut milk and give only one boil.

-Garnish with basil and red tiny chillies and serve with small grain rice.


Thai Clay Pot Rice with Vegetables:

This recipe is my entry for BetterButter Contest in collaboration with SPRIG.

SPRIG is a brand that scours the world to get the finest gourmet ingredients into kitchens of people who love to experiment in their kitchen.

It was basically an introduction to SPRIG’s range of unique spice blends, to be used in our dishes covering cuisines from Europe to the Middle east to Asia.

To participate, at first there were four choices of spice blends and they made us select one spice blend from the lot and asked us to create a dish and recipe.

I chose Malacca: Oriental spice Blend.

This spice blend is a symphony of fragrant herbs and spices, inspired by the orient. It captures the rustic richness of South East Asian curries, with a twist. Flavourful chilies make for a delightful fusion, best enjoyed when sprinkled into curries, sauces, salad and stir fries. This versatile ingredient can be used as rub, marinade, glaze, paste, crumb, sprinkle or dressing!

We relish Thai food, lemon grass flavour, one pot meals. Being a Mangalorean, we love our dose of coconut milk too. So, I tried my hand in creating Thai flavoured rice, using clay pot. The dish turned into a super tasty, mildly flavoured one pot meal.

pic main 2



Rice – 2 cups (small grain rice/ Jeera samba variety)

Vegetables – 1 bowl

Tofu – 100 grams

Onion – 1 medium

Ginger – ½ inch

Thai chillies – 3

Lemon grass – 4 sticks

SPRIG MALACCA spice blend – 2 table spoons

Thick Coconut milk – I tetra pack or 200 ML

Water – 3 ½ cups

Salt – as required

Oil – 2 table spoons (any refined oil)

Sesame oil – 1 table spoon.

Clay pot – for cooking


– Wash rice and drain the water and keep aside.

– Chop vegetables according to your choice.

pic 1

– I have used Broccoli, cabbage, three colours of capsicum and baby corn.

– Chop onion, slice chillies, sliver ginger and keep aside.

– Make 3-inch pieces of lemon grass, make a bunch and tie it with a small piece of cord.

-Take a clay pot and smear it with Sesame oil.

– Sesame oil will act as a non-sticky coat for clay utensil while cooking for long.

collage 1

-Now take oil for seasoning. When it is hot, add onion, chillies, ginger, lemon grass and fry until onion is glossy.

-Add all the vegetables and fry for a while.

-Now add tofu, Malacca spice, salt and mix everything thoroughly.

collage 2

– Next proceed with addition of drained rice and fry for 2 minutes.

-Add coconut milk, water.

collage 3

-Cook the mixture by closing the lid, in a very low flame for 20 to 30 minutes or until done by mixing twice in between.

-Serve hot by discarding lemon grass sticks. (Used to enhance flavour, since they can’t be swallowed)

pic main 1


  • If Thai chillies are not available, one can use any variety of chilli.
  • I have used bird eye chilli.
  • If sesame oil is not there, one can use refined oil to smear the clay pot.

Homemade Vegetable stock /Broth:

Vegetable stock is always handy while preparing clear soups or any other soups, as a base and is one of the main key ingredients for any Chinese gravy and one pot meal etc.  I especially like my vegetable stock in soups and Chinese gravy. It gives a depth and enhances the flavour of the dish in any sorts of cooking. Making this at a home is very easy job and not at all time consuming. It can be stored in the fridge for up to one week.

vegetable stock main

Here comes my recipe – Take a cooker, add roughly chopped veggies and herbs like Lemon grass, leek outer leaves and leaf tops (you can use fresh ones in a leek soup), carrot, tomato, beans, cabbage, cauliflower stalk or couple of heads, Coriander stalk (stalk gives very nice aroma) celery stalk -2, pepper corns -5 and garlic cloves -4.      


Add water (till veggies immerse in water) pressure cook for two whistles, when pressure releases, strain it and collect the stock, keep it in handy for soup making or cooking.


-You can add or delete any of the ingredients. I personally like lemon grass flavour and try to incorporate it every time.






Buddha’s delight:

It is a vegetarian dish well known in Chinese and Buddhist Cuisine.We love Buddha’s delight at our favourite restaurant Chung wah. Their version has lemon grass flavour in the gravy, and we especially like this flavour. I wanted to try their version of veggie Buddha’s delight at home from so long. Finally I did try it this week for our dinner.

So I thought of making lemongrass infused water for preparing it and proceeded. I used the available veggies in my pantry. You can use them according to your choice. You can add couple of tofu pieces as well.


How I prepared:

Vegetables – 1 bowl (took Zucchini, lettuce, onion, carrot, mushroom, capsicum,snap peas)

Chilli vinegar – 1 tsp

Red chilli flakes – ½ tsp

Garlic – 5 cloves

Ginger – ½ “

Green chilli -1


Spring onion – 2 tbl sp

Corn flour – 1 to 2 tbl sp

Lemon grass – 4 sticks

Water – 2 cups


-Boil water with lemon grass bits until water becomes little yellowish and lemongrass is cooked.

-Sieve this water and discard lemon grass. This is our lemon grass water which is used for gravy. Keep it aside.

– Chop spring onion, ginger and garlic. Slit green chilli.

– Chop mushroom, carrot.

-Chop capsicum, onion, zucchini into I inch chunks.

– Tear lettuce by using hand and keep aside.

-Take one tawa, put either butter /olive oil .When it is hot, add ginger, garlic and green chilli and fry for a while.

– Add onion, fry for 2 minutes. Next you can add capsicum, carrot zucchini and mushroom. Fry for 2 to 3 minutes and sprinkle little salt and red chilli flakes.

– Next you can add corn flour and fry in this mixture for 1 minute and add lemon grass water.

-when it starts boiling add vinegar. When it becomes little thick and shiny add torn lettuce and garnish with chopped spring onion.


-Enjoy this either with fried rice, noodles or simple steamed rice. It is very filling, nutritionally very rich and taste wise – Pure bliss!!!!

Butterfly pea flower and Lemon grass tea:

Two months back, when I was going through some articles, This article about Butterfly pea flower tea and its benefits attracted my attention and I tried my hand  it by preparing and experimenting, and my family loved this tea very much and now I want to share this recipe  with my readers too.

Butterfly pea flower, name itself is so exotic isn’t it? It is nothing but our wildly grown “Shankha Pushpa” flower. In Kannada Shankha means Conch and Pushpa means flower. This flower is widely used in making exotic teas, edible colour in Thai cuisine. Normally we find two colours in this, white and ink blue.

If you use blue flower for brewing, tea becomes pink after adding lemon juice.

Ribbet collage 1

Here I have used white flowers and some fresh lemon grass from my garden. When we use white flower and lemon grass, the tea becomes golden yellow. If you add lemon juice for additional flavour, it changes its colour to transparent, like normal water.

This tea is fragrant, at the same time it is filled with so many good anti-oxidants. Over all it is one Exotic drink.

Now we will see, how I prepared it,


For one big glass:

Water – 1 big glass

Butterfly pea flowers – 7 to 8

Lemon grass – 4 stalks

Sugar – 1 tsp

Lemon – ¼


-Collect fresh flowers, wash; chop lemon grass into 1 or 2” size pieces.

Ribbet collage 2

– Put water, lemon grass and flowers together and boil, until lemon grass changes its colour.

-Strain and add sugar or honey, whatever you prefer. You can use artificial sweetener as well.

-Your Exotic tea is ready to have, Pour into a serving glass.

-If you would like to add a little sourness, add lemon juice and see the magic. Golden tea will become transparent and glossy.

-Have your dose of antioxidant in this chilled weather and enjoy.