Easy recipes

Asian inspired chicken with roasted potatoes

| Rekha Vengalil
 
You need –
  • Boneless and skinless chicken thighs – 2, cut into bite size pieces
  • Potatoes – 3 small, quartered
  • Fresh rosemary – 1 sprig of rosemary
  • Garlic – 2 cloves
  • Grated ginger – 1 teaspoon
  • Onion – 1, finely sliced
  • Dried red chili – 2-3 or per taste
  • Dark soy sauce – 1 tablespoon
  • Chili sauce – 2 teaspoons
  • Honey – 1 teaspoon
  • Paprika – 1 teaspoon
  • Ground oregano – a good pinch
  • Crushed pepper – ½ teaspoon
  • Crushed fennel seeds – ¼ teaspoon
  • Salt to taste
  • Olive Oil as required
 
How to –
 
Pre- heat the oven to 180 C.
 
In a baking tray, put the potatoes, rosemary, garlic (with skin on); sprinkle the ground oregano and drizzle around 1 tablespoon of oil. Toss well and bake for 30 minutes or until they are tender and golden tossing them twice in between. Remove and set aside. Remove the garlic ; peal the skin and mash it.
Heat oil in wok, add the grated ginger, mashed garlic, dried chilies and fry for a few seconds. Now till the onion and cook till translucent.
 
Add paprika, crushed pepper and fennel seeds. Cook for 2-3 minutes. Increase the heat to high and add the chicken and cook for 3-4 minutes. Now reduce the heat and cook till the chicken is almost done.
Add the roasted potatoes along rosemary and mix well. Now add the soy sauce, chili sauce and honey. Stir well and cook till the sauce is thick and chicken is done.
 
Turn off the heat and serve hot with fried rice or just plain rice.
 
Note – Please adjust the spices to suit your taste. 

Strawberry marshmallow mousse

| Rekha Vengalil
 
These delicious do-ahead dessert is so easy and don’t take long to make up.  The recipe is from BBC food. I have not made any change but added a few mint leaves that gave way to a nice flavor.
 

How to –

  • Fresh strawberries– 250 grams, halved (Set aside 2-3 berried if you want to garnish)
  • Caster sugar – 25 grams
  • Mini marshmallows – 140 grams
  • Mint leave – 4
  • Double cream – 200 ml
  • Water – 100 ml
 

You need –

In a sauce pan put strawberries, mint leave, water and sugar. Cook over a medium heat until soft enough to mash.
 
Turn off the heat and mash the berries, using a fork, until pulpy. Add the marshmallows into the hot strawberries and stir continuously until the mallows have completely dissolved. Leave to cool.
 
In a clean and dry bowl, whip the cream until it holds its shape. Gently fold the cream into the cooled strawberry mix.
 

Spoon into the serving bowls and chill for about 2 hours or till set. 

You can garnish with the reserved strawberries and serve..



 

Bread Gulab Jamun

| Rekha Vengalil

The festival of lights is here and on this auspicious day may god bless you with happiness, prosperity and success. Wishing you a Happy Diwali!

It’s also the time to savor on some sweets/methai.   On that note here’s a recipe of Gulab Jamun which is made from bread.
A recipe from Nithya’s Nalabagam, is delicious and quick to make too. I have not made any change to the recipe except for adding in Rose water to the sugar syrup. 
You need –
  • Milk bread – 4 slices, edges trimmed
  • Milk – 2.5 tablespoons
  • Sugar – 1/2 cup
  • Water – 3/4 cup
  • Rose water – 1/4 teaspoon
  • Cardamom – 2 pods
  • Saffron – a good pinch, soaked in 1 tablespoon warm water.
  • Oil/ghee – to deep fry
How to –
 
In a food processor, crumble the bread slices. In bowl mix the crumbled bread and milk and knead with your palms to a soft dough. Make small equal sized balls. set aside.
 
In a sauce pan add the sugar, water, and cardamom. Bring to a rolling boil and turn off the heat. Add the rose water and stir well.
 
Heat a oil in frying pan/ skillet. Over a medium heat deep fry the bread balls till brown. Remove and drain on a paper towel.
 
Soak the fried balls in the sugar syrup for at least 30 minutes before serving. 
 
Garnish with soaked saffron and serve.
 
 
 
 

Kadai Tofu

| Rekha Vengalil


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 

Potato stir-fry

| Rekha Vengalil
 
A long pending post! I make this very often, but never made into this space. One of my favorite from childhood, indeed the first recipe I learnt from my mom. An easy and uncomplicated recipe, we normally savor this with Rice, sambar/Rasam.  

You need –

  • Potato – 2 nos, cut into bite size cubes
  • Onion – 1 small, finely chopped
  • Garlic – 1 small clove, minced
  • Chili powder – 1/2 teaspoon or per taste
  • Turmeric powder – 1/4 teaspoon
  • cumin seeds – 1/4 teaspoon
  • Dried Kasoori Methi– 1 teaspoon
  • Garam masala – 1/4 teaspoon
  • Oil – 1 tablespoon or as required
  • salt to taste
  • Coriander leaves – to garnish

How to –

In a pot boil the potatoes with turmeric powder till done. Make sure not to over cook and mushy. Drain the water and set potatoes aside.

Heat oil in pan, add the cumin seeds. Once they start to pop, add the chili powder and fry for a minute. Add the onion and garlic and saute till the raw smell of garlic is gone and onions are soft and start to brown.

Add the cooked potatoes salt and mix will. Sauté for 2 minutes. Now add the Kasoori Methi, garam masala and stir fry for a minute.


Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice and curry.

 

Spicy chicken and bell pepper stir-fry

| Rekha Vengalil

You need- 

  • Chicken breast – 500 grams, cut into thin strips
  • Bell peppers – 2 small (I used red and yellow), Cut lengthwise
  • Green chili – 2, minced
  • Garlic – 2 cloves, minced
  • Onion – 1 small, thinly sliced
  • Ginger – minced, 1 teaspoon
  • Dark soy sauce – 1.5 tablespoons
  • Rice wine vinegar – 2 teaspoons
  • Sesame oil – 1 tablespoon or as required
  • Sambal chili paste – 2 teaspoons

How to –

In heat oil in wok and fry the chicken strips till slightly browned. Remove and set aside.

Into the same wok, add more oil if need. Add the garlic, ginger and chilies and saute for a minute. Add the onion and cook till translucent.

Add the Chili paste and cook till the raw smell is gone. Tip chicken, soy sauce, vinegar and toss everything well till combined and stir fry for 3 minutes.

Add the bell peppers and stir fry for further 2 minutes or till just done. Do not over cook the peppers. keep them crispy.


Check for seasoning and add salt if required since soy sauce is salty.

Turn off the heat garnish with some fresh coriander leaves and serve hot with boiled or fried rice.

My instant noodles with veggies

| Rekha Vengalil

The other day it was literally a fridge attack…  Cooked up this meal with all the left over veggies in the fridge.. and was a instant hit too 🙂

Instant noodles with veggies

You need –

  • Instant noodles – 2 packs
  • Carrot – Cut into small cubes ½ cup
  • Cabbage – thinly sliced ½ cup
  • Frozen corn and peas – ½ cup
  • Shallots – sliced, 2 tablespoon
  • Green chilli – 1, finely chopped
  • Olive oil – 1 tablespoon
  • Soya sauce – 1 teaspoon
  • Salt and pepper – as per taste

How to –
  • Cook the noodles in boiling water. Drain and set aside.
  • Heat oil in a skillet. Add the onion, chilli and sauté till onion turn golden brown.
  • Add the carrot, peas, corn and sauté for 3 minutes
  • Add the cabbage, salt, pepper, soya sauce and combine well.
  • Now add the cooked noodles and toss well.
  • Turn off the heat. Garnish with parsley and serve hot.
Instant noodles with veggies

Please note – Don’t over cook the veggies. 

Grilled Quesadillas

| Rekha Vengalil
Fresh, fast and vibrant… They are so easy to make, its a perfect dinner for busy weekdays after-work. And feel free to play with the fillings as you wish!

Grilled Quesadillas
You will need –
  • Tortilla – 4
  • Olive oil – 1 tablespoon
For the filling –
  • Japanese cucumber – 1 thinly sliced with vegetable peeler
  • Red bell pepper – 1, thinly sliced length wise
  • Cherry tomatoes – 10, cut into ½
  • Grated mozzarella – 1 cup
  • Fresh coriander leaves – 4 tablespoon, chopped.
  • Salt and pepper – as per taste
How to –
  • Heat a griddle pan.
  • Mix all the above said filling ingredients except cheese together.
  • Place the filling on the tortillas over one half only. Sprinkle the cheese and coriander leaves.
  • Fold the tortilla wrap to a half moon shape. Bush with oil on both sides
  • Carefully place the tortillas over the hot griddle for 1 – 2 minutes.
  • Transfer the tortillas to cutting board and cut into half and serve hot.
Grilled Quesadillas

Please note – Be careful when transferring the tortillas, as you don’t want the filling to fall out. Use a wide spatula to lift them in and out of the pan.