Green curry fried rice


The past week has been all about food for me. I have either been cooking from my younger sister’s checklist or eating out, taking her to some of our favorite restaurants here. My little sister loves food and though she has started cooking herself now, she would rather have me cook food for her. Before she came home, she said she was going to give me a list of recipes that she wanted me to do for her from my blog and thai green curry was one of them. So, this weekend, I decided to oblige and started making the green curry paste when our plans suddenly changed and we decided to go out with packed lunch boxes as the weather was gorgeous and we just couldn’t spend it at home. Since, I was halfway through the process, I decided to change the menu and make a green curry fried rice instead of curry and rice separately. It is such an easy recipe to make if you already have the green curry paste made beforehand. Even otherwise making fresh green curry is not all that difficult if you have all the ingredients with you. I am not a big fa of fried rice in general but this, I can eat anytime.I have already posted green curry before and I followed the same recipe for my green curry paste.

For the green curry paste (refer Green curry with vegetable and tofu recipe)


  • 1 cup cooked and cooled rice (white or brown)
  • 1/4 cup green curry paste
  • 2 cup veggies of your choice (snap peas, brocolli, zucchini, squash, bell peppers)
  • 1/2 cup tofu
  • 2 tbsp coconut oil
  • 1/4 cup coconut milk
  • salt to taste
  • pepper to taste
  • handful of basil leaves



Prepare the green curry paste as mentioned in the link and set aside. If you are using store bought curry paste use 3 tbsp of the paste instead.

In a wok, add the oil and heat it. When hot, add the green curry paste and saute it  for 2 to 3 minutes in medium until the raw smell of ginger and garlic is gone.

Add the veggies to it and saute in medium high flame until the veggies are cooked. They should still have some bite to it.

When done add the coconut milk, salt and pepper to it and give it a mix. If the mixture is too dry you can add more coconut milk as necessary. Now add the cooked cooled rice and mix everything well.

Roughly chop the basil and mix well. Serve hot!green-curry-fried-rice

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Whole wheat sweet potato crackers (toddler snacks)


Feeding a toddler is not easy. Not only will you have to make something that they will like to eat, but you will also have to try and make it as healthy as possible. I have been trying to get my little one to eat as much fruits and veggies as I can. Her taste keeps changing and when I celebrate her eating peas for 3 days, she  changes her mind and realizes she does not like peas anymore and wants broccoli. Me, I am just happy that she is eating some veggies. Fruits is a different thing altogether. She prefers spicy food to sweets and will not come near any sweets/fruits. Even ice creams are a big no to her. She would rather eat a spicy samosa to a banana or pear. All I can do is hope that one day she will wake up and feel like eating a banana. Until that day comes, I have decided to take advantage and sneak in as much veggies as I can. So, after a lot of searching online for a good homemade crackers recipe, I came across this recipe.  The original recipe had too much baking powder in it. I thought I would give it a try reducing the amount and it worked fine. You could try this recipe with other vegetable/fruit purees too. Spinach, carrot, beetroot might be good options. You can also add some vanilla or cinnamon powder to the dough. I baked this recipe twice. I found baking it for extra 5 minutes, made them more crispy. If your toddler can manage that you could go ahead and bake it for extra time. They are good either way. Now to the recipe:


  • 1 big sweet potato (should yield approx 1 cup puree)
  • 11/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt (optional)
  • 1 tbsp sugar
  • 1 or 2 tbsp milk (optional for binding)
  • 4 tbsp butter


Boil/ steam/ bake the sweet potato and make a puree of it and set aside.

In a bowl, add the butter and cream it until nice and fluffy. Then add the sweet potato puree and mix well.

Combine the dry ingredients in another bowl until mixed well. (salt and sugar is optional. You can totally omit them if you want to).

Add the dry ingredients to the puree and butter mixture and form a dough. If you find the dough to be very wet, add more flour. If it is dry add some milk to bring it together. The dough should hold together. It will be a little wet. But you can add more flour when you roll it. Refrigerate it and rest the dough for half an hour.

Now take some parchment paper and flour the paper. Place the dough on it and roll it as thinly as possible using a rolling pin. Dust the dough with flour liberally to make the rolling easier if the dough is sticky.

Use a cookie cutter to cut shapes. Or just use a knife to cut squares from the rolled dough.

Bake it in a parchment paper lined baking sheet at 350 F for 12 to 15 minutes. Cool the crackers and yummy sweet potato crackers are ready to be served. Make sure you leave some for your little one as they make a good snack for us adults too!

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