recipe of Thai peanut sauce and some delectable Thai food by Chef Tam at Threesixty degrees, The Oberoi Delhi

Yes I have been meeting a lot of nice people lately, people who cook good food, talk about old fashioned real food and serve lovingly prepared delicious food. Last couple of weeks were like that and it feels very comforting that I can recount those moments by putting my experience into words here.

Getting reminded of good food enjoyed in good company comes as a relief trust me, especially when you have been swamped with work that starts feeling overwhelming sometimes. Sometimes I quickly recreate a recipe that I ate and feel even more pleased with myself.

This Thai peanut sauce was one such recipe I whipped up in just about a couple of minutes.

Recipe of Thai peanut sauce

ingredients 
1/2 cup salted roasted peanuts
1 tbsp soy sauce (Kikkoman light)
1 tbsp apple cider vinegar
3-4 tbsp extra virgin olive oil (or use peanut or sesame oil)
1 tbsp honey or palm sugar
1/2 inch piece of fresh ginger root
5 cloves of garlic
5 dry red chillies
2 dry bird chillies
shrimp paste or fish sauce (optional) as per taste, I added home made shrimp paste

procedure 

Blend everything together till creamy and smooth. Store in a sterile glass jar for a week or at room temperature.

Serve with appetisers or dilute with more olive oil and vinegar to use as salad dressing.

Now let me tell you how I was reminded of this Thai peanut sauce.

Last week we had the pleasure of enjoying Thai food cooked by Chef Tam who has come from The Oberoi Bengaluru's Rim Naam Thai restaurant and is serving her signature dishes at Threesixty degrees restaurant, at The Oberoi Delhi. She is here till 31st Oct but the good thing is that her signature dishes will be included on the regular menu too.

Her favourite ingredients are fish sauce, lemongrass and palm sugar and interestingly the first thing she asked me if I like spicy food and of course if I have some allergies. Spicy in Thai food means Thai bird chillies and I experienced that she balances these really well in her food.

I am always happy to announce I have no reservations regarding food and I can eat everything, too hot or too bland foods come with their own pleasures and I am open to it. I am always rewarded with good experiences I must add.

If we consider traditional food, every bland traditional recipe has evolved for a reason and every extra hot recipe also has a reason in the bigger scheme of a particular cuisine. We just have to take care of planning the meal to keep it balanced. And what a balanced meal we were served by the Chef, both in terms of flavours and nourishment. She had already selected the menu for us and we just followed suit.

Among the appetisers we were served Chicken Satay (Satay Kai) with Thai peanut sauce. While chicken satay was good the Thai peanut sauce that came with it was addictive.

The Som tum was extra hot as warned beforehand, we just loved it. I make this salad at home and wondered why I don't make it this hot. I took a second helping in fact, mentally noting down to make extra hot Som tum next time I do.

The Pandan wrapped chicken (Kai hor Bai toey) was very flavourful, juicy and tender. This is something you shouldn't miss when you go to Threesixty degree. The deep fried Prawn cakes were good too, just like any deep fried appetiser.

The Thai green curry (Kaeng kiew wan) was comforting and homely. I mean the use of fresh ingredients when I say homely here, it is easier for me as I grow these herbs and have been cooking Thai green and red curries for decades now. I wish I had discovered this stir fried rice with Tom yam paste (Khao phad tom yam) too. It came wrapped in a cone of banana leaf and blew my mind away.

Phad Thai came loaded with chicken, prawns and loads of sprouts too and became one of the best I have tasted till now.

The steamed fish (Pla Neung Prik Manao) is a Rim Naam signature fish and we loved it too. It had good amount of chilli heat as we had nodded for high heat levels when Chef had asked, but the Thai herbs were not masked by the chilli. Fresh lemongrass, bird chilli, galangal, turmeric and coriander greens making the fish what it was, with a lemony zest.

Chef served the dessert herself, mixing it gently and explaining. This jellied water chestnuts in coconut milk (Tab Tim Krob) is a favourite already, this one came with Lychee halves making it more rich textured and flavourful.

A little too sweet for my taste but so good that I actually finished it. I rarely finish my desserts and don't take second bites if the dessert is too sweet normally.

And I asked some tips from Chef to make Tab Tim Krob with natural colour (using beets) as I have failed in doing so earlier. She sweetly told me how to do it and I came back happy.  

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black, purple and red rice varieties of India | recipe of black sticky rice and coconut cream pudding with mango

We have such a tremendous variety of produce in India thanks to the geographical an climatic diversity through the length and breadth of the country. And I am one of those mad people who collect such produce from wherever we travel.

I often bring even fresh produce in my hand baggage but the suitcases are stuffed with varieties of rice, lentils and millets many a times. A few millet grains tumble out of one of my suitcases whenever I open it for the next travel, thanks to a torn packet once.

But I am also lucky to get many of these produce at the India International Trade fair stalls here in Delhi. I make it a point to go to the state stalls and buy as much as I can carry. And I can carry a lot trust me. In the trade fair grounds you have to carry whatever you buy, a classic shop till you drop situation. The black and purple rice from North East I always get from there.

I got many queries about rice varieties and their availability when I posted this picture last week on Facebook. Thankfully we have started getting these varieties in organic shops almost all around the country, sourcing them locally is the best bet though.

The white rice in the picture is a short grain aromatic variety called Kala namak in eastern UP, the same rice is called Gobindbhog in Bengal and probably Ambe Mohar in Maharashtra. The top right is black rice, bottom right is purple rice and bottom left is red rice from Tamilnadu. The kerala red rice looks a bit different.

Here I am sharing about the black and purple rice varieties from north east India. Both varieties are mostly available hand pounded as these are not industrially produced. The black variety is so rich in pigments that the taste is quite complex due to that. The concentration of anthocyanins in black rice is the highest found in food (higher than blueberries) and it is rich in essential amino acids too.

This is how one of my pigment rich meals looks like. Here I have served the purple sticky rice with beetroot tzatziki, boiled eggs and sauteed spinach with garlic and chillies. Both beets and spinach were homegrown in this meal that I shot 2 years ago.

Apart from such meals my favourite way of using these black and purple rice varieties is to make desserts with them. The rice gets nice and creamy when overcooked and combined really well with both milk (dairy) and coconut milk or cream. The black rice pudding made with coconut cream is the one I love the most. The rice lends a nutty and creamy flavour to the pudding that combines really well with mangoes.

Sometimes I add just enough coconut cream to make a thick setting pudding and sometimes I add more coconut cream to make it creamier to coat the fruit cubes.

Here is how the well set black rice pudding looks like, over a bed of cubed mangoes and some toasted coconut chips.

The creamier version looks like this. Moreish and indulgent, very delicious pudding that you can't resist. I make it without any added sugar and it has never disappointed me. The natural sweetness of the rice and coconut cream combines to make a heavenly dessert.

I even make this pudding with the white short grain rice pictured above, the inspiration of this dessert comes from Thai Mango sticky rice and I have been making several versions of it for so many years.

Black or purple sticky rice just makes it so much more value for each calorie consumed. I wouldn't tell you how many times I made this dessert this season. I tried it with all the mango varieties we could lay our hands on and it tasted great with each one of them.

This creamier version I served to my extended family when we all met this weekend and everyone loved it. I had made two more desserts and only one of them (rice kheer) had little sugar in it and my dad who is a diabetic lapped up the 'no added sugar desserts' happily.

The basic recipe remains like this Thai sticky rice with mangoes, the black or purple rice need about 3 times water to raw rice and I prefer it overcooked. If you keep the rice grains just cooked you might feel a slightly bitter aftertaste which disappears once you overcook them.

Once cooked, just stir in coconut cream (25%fat) and adjust thickness as you wish. For 1 cup cooked rice I usually add 200 ml coconut cream to get a set consistency (after refrigeration). For the creamier pudding I add 500 ml coconut cream to 1 cup cooked sticky rice and whisk well till uniformly mixed.

No sugar is required to sweeten it but you can add if you wish, just take care to preserve the natural sweetness of the rice and coconut cream in this dessert, you wont like sugar to hit your palate first in this case.

Try it without any sugar for the first time and see if you want it sweeter. Trust me you wont feel like having any added sugar in this dessert. May be the mango to sticky rice proportion can change if you want it to be more fruity and that is quite good too.

Thai sticky rice and mangoes gets a new lease with black sticky rice trust me.

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Sonkran festival at Neung Roi, the Thai new year brings cheer

It is interesting to know about the festivals celebrated in south East Asian countries, especially the ones that have similar significance and are celebrated around the same time of the calender. Thai festival of Songkran coincides with the Hindu Sankranti which is celebrated in India by the names of Baisakhi, Poila Baisakh, Bohag bihu, Vishu or Vaishakh Sankranti, basically to observe the beginning of the Hindu New year (solar calender) in different states of the country. It is fascinating to see how it is celebrated in so many different ways, a harvest festival that is deep rooted in the culture.

Songkran (celebrated between 13th to 15th April) is Thai new year and each such festival involves a feast. Neung Roi at Radison Blu (Mahipalpur, Delhi) is celebrating Thai Songkran festival and I had the privilege to taste the menu. Neung Roi is known for one of the best Thai spread in the city and I have had a real good time learning some Thai recipes from Chef Yenjai Suthiwaja at Neung Roi.

The festival menu was as good as the last time with a few low points that I don't mind when most of the menu hits the spot superbly. What made the day for me was a genius of an 'amuse bouche', half of a betel leaf topped with  roasted peanuts, few slivers of baby shallots, one slice of red chilli, few crumbs of rice crackers and a yummy tamarind sauce drizzled over it. The betel leaf is supposed to be wrapped around the ingredients and popped in, and it was the most amazing burst of flavours in the mouth. The meal started on a great note.

We ordered 2 starters from the a la carte menu before digging into the festival menu head on. The Taro fritters with Sriracha sauce and Mushroom skewers were really good. These Taro fritters are little pakodas that can be addictive and fill you up fast. Mushrooms were meaty and very flvourful when combined with the shallots sweet and sour dip it came with.

The Songkran starter platter had panko crumbed prawns, chicken lemongrass skewers, fresh spring rolls and raw mango salad. My favourite among these was the raw mango salads, captivating all my senses with it's beauty. Sweet and sour thin slivers of raw mango sprinkled with slices of shallots and red chillies, green coriander and generous bites of fried cashew nuts. This salad is going to be staple summer salad for me this season. Find of the day I say.

The second favourite was this chicken skewered upon a lemon grass stick. Quite aromatic, succulent and very pleasant to sink your teeth into. Panko fried prawns were meaty, succulent and crisp as it should be, I tried it dipped with the three sauces this platter comes with, and loved it. The fresh spring roll disappointed though, the wrapper was too chewy and a bit thick, the fillings (radish and bean sprouts) insipid and too mushy. The three dips were all great, a sweet chilly dip/jam, shallots and lemongrass salsa type dip and a plum jam dip, all required with the starters in small doses, adding flavours.

The soup (Tom pok teak, fresh seafood soup with hot basil and dry chilly) was served in a green coconut shell, scalding hot, so beware when you take a sip. Rich seafood stock loaded with chunks of prawns and fish, rings of calamari, and assorted mushrooms, I loved it.

Among the mains, I loved the kale and asparagus stir fry with oyster sauce since I am a sucker for greens and it was perfectly done for me. Retaining a bit of bite and preserving the flavours of kale. The Deep fried sea bass with kaffir lime scented Penang curry was just one word. Delicious. Loved the kaffir lime notes in it and the generous amount of snow peas that comes with it.

I quite liked the wok tossed tenderloin with black pepper too. A multi-hued base of green and black peppercorns and red chillies, the sauce is flavourful and flavours the tenderloin well. I had a bit of disappointment with the steamed Pandan infused rice. It seemed a bit dry and underdone to me, and I was a bit confused with the green colour. Pandanus leaves don't impart any colour to rice as much as I understand.

Desserts were also a bit disappointing sadly. I love Thai desserts to bits and was excited about the black sticky rice with fresh mango as I make it myself a lot, but then I know how and why it gets a bitter aftertaste when done wrongly. It actually had a bitter aftertaste because of the faulty cooking of the pigment rich black sticky rice. The corn coconut custard was interesting, really flavourful but the texture was too rubber like. Note that I am not a dessert person and am extremely picky about desserts, these were just rightly sweet for me but lacked the punch on other counts.

A great meal I would say, I will go again to Neung Roi for more salads as they do really really great salads. Arvind loved the food as much as I did and definitely wants to go back again.

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Thai sesame garlic dressing with calamondin juice | a red cabbage salad and a ripe papaya salad with Thai sesame garlic dressing

A cabbage salad sounds unimpressive unless you have a killer dressing. This red cabbage salad with Thai sesame and garlic dressing blew my mind away. This salad is so good there is always a competition while eating from the same bowl. You must know it has been repeated a few times already.

Inspired by the Thai masterclass I made another Thai salad even though I have been having hot soups more in this season. A cold salad doesn't always feel right in winters but I experimented with a Thai dressing one day that turned out to be so good I used it up immediately with some red cabbages that I had in the fridge at that time. The Thai sesame and garlic dressing was supposed to be used for a salad for lunch the next day and I had kept a jar to fill and refrigerate but I took out cabbages and coriander greens instead, chopped them patiently and tossed the salad with the dressing being poured right out of the mixie jar. Some meal plans change like that. For the good.

My tiny Calamondin tree is giving me some fruits but Deeba had given me a bagful when we met last time. My tiny tree is loaded with small unripe calamondins but since I allow some Citrus Butterflies to breed on this tree, many fruits don't get to ripen and then the Bulbuls and Barbets come and pick them up, the ripe ones. Thank God I can get calamondins from friends.

The calamondin chilly marmalade that I had planned was not happening and I made the calamondin infused tea a few times and then I thought of using it's juice for a nutty salad dressing. This is one of the best salad dressings I have experimented with.

ingredients for the dressing 
Recipe inspired by this one
(makes about one cup, enough for 2-3 large servings)

sesame seeds (raw) 2 tbsp
calamondin juice 3 tbsp (from about 10 calamondins)
honey 1 tbsp
fresh red chillies chopped (preferably thai bird chillies) 2
garlic cloves 5
sesame oil (cold pressed) 1 tbsp
salt 3/4 tsp
light soy sauce 1 tsp
chopped lemongrass (white bulbous part) 1 tbsp

Blend everything smooth in mixie except the red chillies. Pulse once after adding the chillies so they just get macerated in the dressing and not completely blended. Add water and dilute to make it flowing consistency. Taste and adjust sweet-salt balance.

ingredients for the salad
(2 large servings)
finely chopped red cabbage 2 cups
finely chopped green cabbage 1 cup
chopped white parts of spring onions 1/3 cup
chopped coriander greens 1/2 cup
roasted chopped cashew nuts 2-3 tbsp

Procedure..

Mix all the chopped vegetables first. Pour the thick dressing paste over it and mix well again. Let it stand for about 15 minutes before serving.

Sprinkle with chopped roasted cashew and serve. This salad stays good for about 2 hours even after mixing so you can take it in lunch box or make it well ahead for a party too.

This salad is so good I finished half of it while just tossing it. And then felt guilty to finish a good thing all by myself and not sharing with the husband. But the good sense prevailed and I saved for him too. He loved it too, even suggested this could be a lunch box regular. I made a large batch of the dressing the next day and refrigerated to toss quick salads for his lunch box in the morning.

With some tender baby spinach plucked fresh from the garden, I can toss a salad with just anything if there is a good dressing on hand. Else I would admit I eat salads even without dressing if there are citrus fruits that lend their own zing to the salad once the salt is added.

The coriander greens are flowering now and packed with more aromatic oils. The flowering stalks of coriander make nice aromatic addition to any salad. I chopped some along with spinach and added to a papaya salad.

Ripe papaya salad with baby spinach, coriander greens and a couple of strawberries.

I made this ripe papaya salad with the same dressing and loved it so much I might eat papaya like this whenever they are not sweet enough. This was a papaya that turned out to be less sweet than we like and I was thinking of making a smoothie and gulp it down in one go. But now papayas will be consumed in a fancier way thanks the calamondins and the love for sesame. I added some mixed seeds to this papaya salad and loved it. Use any nuts or seeds you fancy.

Another salad I make with not so sweet papayas is here with pickled beet roots and that is another favourite. You know I would eat a large bowl of salad anytime.

You might like to add some arugula or lettuce instead of spinach and orange segments instead of strawberries, may be some pickled beets too but try and not let this salad stay for very long time as the enzymes of papaya start working on the sesame dressing and it looks curdled. Though the taste doesn't change much.

This sesame and garlic Thai salad dressing with calamondin juice and lemon grass definitely has strong citrus notes, but you do get the kick of the fresh red chillies, the sweetness of honey, nuttiness of sesame and the umami lend by the soy sauce. Imagine the flavours.

There is still a jar of this Thai sesame garlic dressing in the fridge, I might toss some sprouts and roasted peanuts in it next. A good thing must be used in a good way right?

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a Thai masterclass at Neung Roi, learning some extremely healthy delicious recipes from Chef Yenjai Suthiwaja

 I love Thai food so much that I grow lemon grass, galangal and turmeric in my garden and there is a grapefruit tree whose leaves I use instead of kafir lime leaves whenever I cook Thai soups or salads.

I make Thai pomelo salad with the grapefruit my garden treats me with. This salad was made last season but now I realise I never shared the recipe on the blog. I will share the recipe next for sure as it is really a simple procedure but one needs to take care of a few minor things while making this salad.

I have a better thing to share today, way more exciting than the Thai pomelo salad. And that is a masterclass with Chef Yenjai Suthiwaja, the culinary Goddess who teaches recipes and cooking with a childlike excitement. This masterclass was held at Neung Roi, Radisson Blu Plaza and Ruchira, The Cookaroo invited a few of us food bloggers to learn the simple tricks and tips of Thai cooking from Chef Suthiwaja. I just loved the way she enjoys handling the ingredients and assembling them to make soulful food to say the least.

Before I share all the food that we learnt and ate there at Neung Roi I must tell that we had a very very good Thai pomelo salad there as well. We learnt Pla Yang Kamin ((grilled sea bass with fresh turmeric and herbs, served with tamarind chili dip), Yam Tuea Plu (winged beans salad with roasted coconut and tamarind dressing), Tom Kha Gai (chicken and coconut milk soup with Thai herbs), Gai Kaprow (stir fried minced chicken with chili and hot basil) and the famous Thai dessert Tub Tim Krob (water chestnut in coconut jasmine syrup). And then we tasted these and more for lunch that day.

We started our meal with the Pla Yang Kamin, the delicately grilled fish bursting with flavours of galangal and lemongrass and yet very light. The dipping sauce that came with it was so good I couldn't stop licking that sauce. It was a very flavourful hot-sweet-tart tamarind chili dip sprinkled with sliced shallots.

Deep fried corn fritters were served with sweet chili sauce and this was the only dish that I found useless for myself. The other vegetarian starter with mushrooms on a stick was appreciated by everyone, I should have tasted that one too. But no regret, I had so much of flavourful and healthy food to eat.

The Thai pomelo salad (Yam Som O) was recommended by Ruchira and we all just loved this light citrus salad sprinkled with fried onions and roasted coconut. This salad is the best example of how fresh ingredients need very simple recipes to make great tasting food.

Then we had another salad that confirmed the same 'law of simplicity in making the best recipes'. It was the Yam Tuea Plu, winged beans salad and this was the first time I tasted winged beans. The salad was just so good I prayed for the winged bean sapling I have planted, so it grows well and gives me loads of winged beans. Crunchy slices of the beans were coated lightly with roasted peanut powder and coconut, shallot slices, kafir lime and coriander leaves complementing the tamarind dressing so well. I had another large helping of this salad.

Tom Kha Gai, the soup came and I was expecting great flavours as I had seen Chef  Suthiwaja creating this soup with oyster and enoki mushrooms along with chicken breast and herbs. The soup was able to cast a spell on every one as there was pin drop silence as we all sipped on the goodness of this white pristine soup drizzled with chili oil.

Pad See Eeu (pad Thai noodles), plain boiled rice and Gai Kaprow (stir fried minced chicken) were served for mains and were all nice. Chicken mince was cooked with some long beans (lobiya) bits and I like this kind of food for my everyday meals too. But I must add that this Gai Kaprow was not as flavourful as the salads and the soup.

Tub Tim Krob, the cubed water chestnuts in sweetened coconut milk was out of this world. Mildly sweet, just as I like it and great texture of water chestnut that we always love. I have tried making this dessert at home but have not been able to make it perfectly as yet. Now after this masterclass I am going to make it next season for sure. This is one of those delicious and healthy desserts that we love.

Roasted coconut ice cream was served on the side and was really good. It was hard to find roasted coconut taste but it was rich in coconut flavours and texture.

Fugtong Chum (candied pumpkin in coconut milk) was too sweet for my taste although I like pumpkin in desserts. But I liked the idea and might make it with adjusted sweetness for my taste buds.

It was one gloomy looking winter day when I headed for this masterclass but the happy chatter of friends and good food made the day. It was a big gathering after a long long time as Ruchira, Parul, Himanshu and Deeba were there and I met Om Rautray and Maneesh too.

Happy meals end with a craving for some more chitchat, some more nostalgia and a bit of overeating sometimes. With this kind of healthy Thai food where you can go gluten free if you wish and make a meal out of those yummy salads, the overeating is well worth it. I was wondering why I haven't been to Neung Roi already with Arvind, will be correcting that soon.

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pineapple clear soup recipe with lemongrass and galangal : a anti inflammatory soup for winter

Pineapple soup is a bit uncommon recipe but it is quite a comfort in winter months. Even though this winter we are being cheated here in Delhi as there is no chill in the air even though December has already started, this soup feels really good to wrap my hands around and sip slowly. Warming, healing and refreshing all at the same time. Many people find pineapples itchy in the throat due to hypersensitive throat but cooked pineapple is good for even those, and the inclusion of galangal, lemon grass and pepper makes this pineapple soup really comforting even for the most hypersensitive throat. This Thai food inspired soup is an absolute comfort for me at least.

Pineapple is one of those fruits that have so much nutritive value that they can easily be called as super foods. Pineapples are not particularly rich in macro nutrients but the enzymes and micro nutrients found in pineapples are helpful in many ways. Rich in antioxidants and anti inflammatory enzymes, pineapple is an easy fix for post workout electrolyte balance as well as for taking care of the DOMS that happens the next day of an intense workout.

This mocktail made with pineapple juice and lemongrass infusion is a great thirst quencher as well as a good electrolyte drink. A smoothie with pineapple, aloe vera and celery sticks is a great detox smoothie that works like a charm after a day of festive indulgence. My recipe of pineapple kanji is something I feel really good to develop as t is a great probiotic, anti inflammatory and refreshing drink, all at once.

Pineapple salads are my favourite especially after grilling the pineapple pieces and tossing them up with other ingredients being used. Pineapple and paneer salad with herbs and nuts is repeated quite regularly on my dining table. Grilled pineapple and broccoli is another yummy salad that fits the super food definition aptly. Pineapple also goes into my fruity version of insalata caprese.

I have come across many recipes of pineapple rasam on the internet and have been meaning to try one of them really soon. But fresh herbs growing in the garden make me think of using them in the best possible way and I come up with my own concoctions. I have a lot of lemongrass and galangal growing in the garden, both being sturdy kept me company even though the oregano, marjoram, rosemary, lemon balm and thyme etc all died upon me due to my frequent travel in the last few months. Lemongrass keeps finding way to my infusions and teas and I often use galangal leaves for some of those infusions as well. Roots of galangal take time to set and one doesn't feel like uprooting them as often. While thinking about an anti inflammatory soup for winters I couldn't stop myself from using galangal and lemongrass once I decided upon pineapple as the base flavour.

ingredients
(for 2 large servings)

pineapple cut into bite sized chunks 1 cup ( I used frozen)
pineapple juice (fresh or packaged, no sugar added) 200 ml
lemongrass one bulb and all it's leaves (or a handful of dried lemongrass)
galangal root 2 cm piece crushed
tulsi (holy basil) leaves 5-6 springs
thai bird chilly or any hot chilly 1 small
coconut flakes (or grated coconut) 1 tbsp
salt and loads of freshly crushed pepper
water 2 cups

procedure 

Add the lemongrass (scissor cut), galangal and tulsi springs to water and simmer for 2-3 minutes. Take off heat and strain.

Now add the pineapple pieces, crushed pepper, salt and coconut flakes and simmer for 5 minutes. Add the pineapple juice, bring to a soft boil before finishing.

Adjust seasoning, add a little jaggery or lime juice if required as the flavours should slightly hot, sweet and sour. Coconut flakes add a nice bite and subtle flavour to this soup.

Serve hot garnished with sliced hot chilly, slices of lemongrass bulb and fresh tulsi leaves.

I use pineapple juice from cartons quite often for convenience and also because we do get some good quality juices with no added sugar. Adding some fruit juices to cooking is a fun way to bring more flavours in your food.

The quick soup is packed with goodness of tulsi, galangal, lemongrass and pineapple, all ingredients known for their superb anti inflammatory benefits and for enhancing metabolic rate. Aren't we blessed to find such healing food so easily around us?

Try this simple pineapple clear soup or add a little coconut milk to make it a little more tropical in flavours. You might like some more chilly heat may be. Play with the flavours as you wish, this pineapple soup wont disappoint you anyway.

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