indian recipes

Vegetable kurma/masala

| Rekha Vengalil

A recipe from Das Sreedharan’s book “Easy everyday Indian”.  The recipes in the book are undeniably so easy to cook up. A book I now resort for my speedy and easy weekday cooking.

A tad of adjustments with the spice quantity to suit our taste and the curry was delicious . I teamed it up with some Jeera rice..

You need –

  • Potato – 2 small, peeled and cubed
  • Carrot – 2, peeled and cubed
  • Baby corn – 4-5, chopped
  • Onion – 1 large, thinly sliced
  • tomato – 1 large, chopped
  • Green chili – 1-2 or per taste
  • Ginger-garlic paste – 2 teaspoons
  • chopped coriander – 2 tablespoon
  • Oil as required
  • Salt to taste
  • Whole spices
    • Cinnamon –1,  1”inch piece
    • Clove – 2
    • Green cardamom – 2
    • Fennel seeds – 1/4 teaspoon
    • Bay leave- 1
    • Star anise – 1
  • For the spice paste
    • Yogurt – 1/4 cup
    • Tomato paste – 1 teaspoon
    • Chili powder – 2 teaspoon
    • Cumin powder – 1/2 teaspoon
    • Turmeric powder – 1/4 teaspoon
    • Garam Masala powder – 1/4 teaspoon
How to –

In bowl, mix all ingredients under spice paste and mix to make thick paste. Set aside.

Heat oil in heavy bottom pan, add the whole spices and saute till fragrant. Add the onion and cook till soft. Tip the ginger-garlic paste and green chilies and saute till the raw smell is gone.

Lower the flame and add the tomatoes and spice paste. Saute for 3-4 minutes or till the tomatoes are mushy. Add About 1 cup of water and bring to a boil. Tip the Vegetable and stir well. Cover and cook for about 10-12 minutes or till the vegetables are tender.
Garnish with chopped coriander leaves and serve hot with flavored Indian rice or flat bread.

 

Chicken curry–Kerala style

| Rekha Vengalil


One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!


You need –

Chicken – 750 grams, cut into bite size pieces

  • For the marinade
    • Chili powder – 3 tablespoons
    • Coriander powder – 1 tablespoon
    • turmeric powder – 1/4 teaspoon
    • Lime juice – 2 teaspoon
  • For the curry
    • Onion – 1 large, thinly sliced
    • Green chili – 2-3 or as per taste, Slit
    • Garlic – Thinly sliced, tablespoon
    • Garlic – 3 large cloves, thinly sliced
    • Curry leaves – 2 sprig
    • Chicken masala powder – 2 teaspoons (I used Nirapara)
    • Pepper powder – 1/2 teaspoon
    • Whole spices
      • Green cardamom pods – 3
      • Cinnamon – 1’ stick
      • Clove – 2
      • Star anise – 1
      • Fennel seeds – 1/2 teaspoon
    • Thick coconut milk – 1/2 cup
    • Coconut oil – as required

How to –

Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
 
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
 
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.

 

Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
 
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.

 

Serve hot with appam, rice or roti.

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.
 
 
 
 

Brussels sprouts and pink radish stir fry

| Rekha Vengalil
 Here goes one more from a stir-fried veggie lover.
 
 Try and keep it as crunchy as possible and not over cooking your veggies.  You may alter the spices to suit your taste. 
 
Sending the above pictures for Colour Me Pink of The Colour Me Photography Challenge Series by The Humpty Dumpty Kitchen
You need –
  • Brussels sprouts – 6-7, quartered
  • Pink radish – 1 cup, thinly sliced
  • Bell pepper – 1, cut into strips
  • Onion – 1 medium, finely chopped
  • Garlic – 1 clove, minced
  • Cumin seeds – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Ground Cumin – 1/4 teaspoon
  • Chili powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – to taste
  • Lemon juice – 2 teaspoons
  • Coriander leaves to garnish
How to-

Heat oil in pan. Add the cumin seeds; soon they start to sizzle add the garlic and stir briefly. Tip the onions in cook till golden. Add the Brussels sprout and mix well. Cook for 3-4 minutes.

Add the spice powders, salt; saute for another 5 minutes or till they are cooked through but crispy, making sure not over cook. Add the bell pepper, radish and lemon juice and saute for a minute. 

Turn off the heat and serve as a filling for Tacos or serve them with rice and curry.

 

Shallot and broccoli thoran

| Rekha Vengalil
You need –
  • Broccoli – 1, cut into really small florets
  • Shallots – finely sliced, 1/2 cup
  • Green chili – 1
  • Grated coconut – 1/2 cup
  • Turmeric power – ¼ teaspoon
  • Curry leaves – 1 springs
  • Dry red chili- 1
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 teaspoons (I used coconut oil)
  • Salt to taste
 How to –

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili, green chili and curry leaves.

Add the Turmeric powder and stir briefly for few seconds. Now add the Shallots, Broccoli, salt and stir well. Cover and let it cook for 4-5  minutes done making sure not to over cook. Add the grated coconut and stir fry for a minute.

Turn off the heat. Serve hot with rice and curry.


 

Kashmiri chicken curry

| Rekha Vengalil
 Kashmir, the heaven on earth as it’s also called because of the natural beauty is equally famous for its food. The famous rogan josh, pilaf/pulav and the list goes on. The most notable ingredient is the meat. They are very particular about marinating and seasoning the meat to ensure the best of taste. A Kashmiri friend of mine had long told me about the secret to ensure the best taste is to dry roast the spices than use the store-brought ground spices which I follow till date.
Over to the recipe, this delicately flavored creamy curry with nuts and saffron is sure a must try. The best part was dry roasting the spices as said above. It just fills your house with a wonderful aroma. 


You need –

  • Chicken – 1/2 kilo, cut into bite medium pieces
  • Cardamom pods – 3 nos
  • Coriander seeds – 1 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • cinnamon stick – 1 cms
  • Clove – 1
  • Pepper powder – 1/2 teaspoon
  • Onion – 1, finely chopped
  • garlic & ginger paste – 2 teaspoons
  • Green chili – 1. slit
  • Blanched almonds – 1/3 cup
  • Shelled pistachios – 1/4 cup
  • Thick yogurt – 1/2 cup
  • Saffron threads – 1/4 teaspoon, soaked in 2 teaspoons of hot water
  • Chicken stock – 1/4 cup
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Dry roast the whole spices (Coriander seeds, Cumin seeds, cinnamon stick, clove) till fragrant. Blend into a fine powder. Set aside. Ground the almonds and pistachios in the blender and set aside.

Heat oil in a pan and cook the onions till golden brown. Add the garlic-garlic paste, green chili and the chicken pieces and fry for 4-5 minutes. Add the spice powder and mix well. Add the stock, salt to taste and simmer covered for 15- 20 minutes. 

Stir in the ground almonds and pistachios onto the yogurt and add this to the chicken. Tip in the saffron too. Reduce the heat and simmer uncovered for 10 minutes or till chicken has cooked through.

 Serve with Rice or any Indian flat bread.

 

Mango-saffron kulfi

| Rekha Vengalil
I can’t get enough of the Mangoes… Well most of the time we end up eating fresh mangoes and don’t want to make anything of it or rather I have no patience. The other day I happened to find some Indian kesar Mangoes. Picked up a few to make kulfis.
 
The recipe is from one of my cook books. It was creamy and the nutty flavor was just so perfect to bring back the memories of my childhood in Bangalore where I grew up.   There was a guy who would pop-up during the summer selling kulfi’s and we friends feasted on them. I still remember he would come on bicycle with huge clay pot sitting at the back of the cycle and covered with a red cloth all through summer and once the season was over we never saw until the year.
 
Well cherished memories… Something you never want to let go off!
Over to the recipe, I have used steel glasses as I didn’t have the traditional kulfi molds. I was keen on getting the cylindrical shape so the steel glass was perfect. But you can use the regular popsicle molds.
You need –
  • Mango puree – 2 cups ( I used 3 big mangoes)
  • Canned evaporated milk – 400 grams
  • Single cream – 200 mls
  • Saffron strands – 1 teaspoon
  • Ground almonds – 25 grams
  • Granulated sugar – 75 grams or as per your taste
  • Freshly ground cardamom seeds – ¼ teaspoon
  • Roasted pistachio nuts to garnish
How to – 
 
Puree the mangoes in a blender and pass through the sieve. Set aside. 
 
In heavy bottom sauce pan, pour the evaporated milk, cream and stir well. Put over a medium heat. In a bowl mix the almonds, sugar and add to the milk and cream mixture. Cook stirring constantly for 5-6 minutes or until the mixture thickens slightly. Turn of the heat add the saffron strands and allow the mixture to cool completely, stirring frequently 
ensuring no skin if formed. Once cooled completely add the Mango puree, ground cardamom  and mix well.
 
 
Pour the mixture into the molds and cover with cling wrap. Freeze for 5-6 hours or overnight. Transfer the kulfi to the refrigerator for 30 minutes then invert onto a serving dish. 
Garnish with crushed pistachios and serve.
Sending this recipe to Giveaway Summer ’13 Drinks & Desserts by Gurus Cooking
Summer Drinks and Desserts Giveaway

Varutharacha kozhi curry / kerala style chicken curry

| Rekha Vengalil
Oh how could I ??!! yeah I forgot to post this which I made couple of weeks back. Never the less, better late than never. 

This is a traditional Kerala chicken curry. Cooked in roasted coconut paste with spices.  But I am a bit hesitant to make this curry every often for the very reason that no matter how much you reduce the oil yet the roasted coconut somehow oozes out oil as the curry cooks up. But then that’s the beauty of the curry I know and don’t you agree? 



This is recipes is from my mom and somehow it doesn’t taste as much as hers does but I guess that’s how it is when every mom cooks. There is something special always. With mother’s day coming up I dedicate this post to my mom and MIL, the 2 wonderful women in my life.

Mom & Saana
MIL & Saana

Happy mother’s day to all my dear blogger friends and to your mommies 🙂

To make you need –

  • Chicken – 500 grams, cut into medium- small pieces
  • Grated coconut – ½ cup
  • Whole coriander seeds – 1 ½ tablespoons
  • Whole dried chilies – 4-5 or as per your palate.
  • Whole black pepper – 1 teaspoon
  • Curry leaves – 3 twigs
  • Garam masala powder – ½ teaspoon
  • Onion – 1 medium, thinly sliced
  • Minced ginger and garlic – 1 teaspoon each
  • Tomato – 1, sliced
  • Potatoes – 2 medium, cut into cubes
  • Coconut oil – 1 teaspoon
  • Salt to taste

How to –
In frying pan, dry roast the grated coconut, coriander seeds, dried chilies  black pepper, garam masala and 2 twig of curry leaves.  Make sure the coconut turns to dark brown but do not burn. You need to make sure you are frequently stirring. Once done, put the mixture into a blender and blend till a smooth paste with water as required. Set aside.



 


In heavy bottom pan heat the oil and onions, ginger, garlic, remaining curry leaves and fry till translucent. Add the tomato and cook till mushy. Add the coconut paste and cook briefly for a couple of minutes.


Add the chicken pieces, potatoes, ¼ cup water, and mix well to coat. Cover and cook till done.  The gravy should be thick and not runny so add water if need be or if to runny continue to cook till its thick. 





Turn off the heat. Serve hot with rice or roti.

Sending this recipe to – Cook Like Mom’ & an International Giveaway by Foodelicious

 

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Click here for more chicken recipes

Naadan Ayala curry (Kerala Mackerel curry)

| Rekha Vengalil
IMG_6145-002
Update with new pictures.
IMG_6220You need
  • Mackerel – 500 grams
  • Small onion – chopped ½ cup
  • Ginger – sliced 1 teaspoon
  • Green chilies – 2 slit lengthwise
  • Curry leaves – 2 twigs
  • Kudampuli/Gambooge – 4-5
  • Coriander powder – 4 tablespoon
  • Kashmir chili powder – 2 tablespoon
  • Turmeric – ¼ teaspoon
  • Crushed pepper – ½ teaspoon
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1/2 cup
  • Oil – 2 tablespoon
  • Fenugreek – ½ teaspoon

IMG_6251

How to –
  • Heat oil in a pan. Add the fenugreek and let it start to splutter.
  • Add the ginger, garlic, curry leaves and green chilies. Sauté till the raw smell is gone.
  • Add the onion and cook till the onions turn golden brown
  • Add all the dry masala powder, Kudampuli/Gambooge, salt and fry till oil start to separate.
  • Add the thin coconut milk and bring to boil.
  • Add the fish,cook till done and the gravy is thick.
  • Add the thick coconut milk. Swirl the pan lightlyand bring to boil.
  • Turn off the heat. Serve with rice.
IMG_6226