Vegetarian

Muringailla koottan/drumstick leaves curry

| Rekha Vengalil

This is one of my favorite curry which my Mom-in-law makes.. simple n easy..:)

Muringailla koottan/drumstick leaves curry


Ingredients:-
  • Toor Dhal – ½ cup
  • Drumstick leaves – 2 cups
  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Grated coconut – 1 cup
  • Cumin Seeds
  • Shallots – 4 nos
  • Salt – to taste

For tampering
  • Mustard seeds – 1 teaspoon
  • Coconut oil – 1 tablespoon
  • Dry chilies – 2 nos
  • Curry leaves – One twig

How to:-
Muringailla koottan/drumstick leaves curry
  • Grind the coconut, cumin seeds and shallots to a fine paste.
  • Cook the dhal in a pressure cooker till mushy. Once done add the chili powder, turmeric powder, salt and bring to boil.
  • Add the drumstick leaves and cook for 5 mins or till done.
  • Add the coconut paste. Mix well. Bring to boil. Turn off the heat.
  • In a pan heat the oil. Splatter the mustard seeds, tip in the dried chilies and curry leaves. Add to the curry and serve hot with rice.

Paneer Pulao

| Rekha Vengalil

Paneer Pulao

You will need –
  • Basmati rice – 1 cup
  • Water – 2 cups
  • Frozen Peas – ½ cup
  • Paneer – 2 cups, deforested and fried in oil till golden brown.
  • Onion – 1 medium thinly sliced
  • Garlic paste – 1 teaspoon
  • Ginger paste – 1 teaspoon
  • Green Chili – 1 slit length wise
  • Fennel seeds – ½ teaspoon
  • Cardamom – 2
  • Cinnamon – 1 small stick
  • Clove – 1
  • Bay leaf – 1
  • Ghee/ clarified butter – 2 tablespoon or as required
  • Coriander leaves – for garnishing
Paneer Pulao
How to –
  • Wash the rice and soak for 15-20 minutes. Defrost the peas.
  • Heat the skillet and add the Ghee. Once the ghee is heated, tip in the spices (Fennel seeds, cardamom, cinnamon, clove and bay leaf) and fry till the raw spell is gone.
  • Add the onions, chili and ginger-garlic paste. Fry till the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook.
  • Once done add the rice in and fry till the rice doesn’t stick to each other ensuring the rice not turning brown.
  • Turn of the heat and move the rice to the rice cooker. Add 2 cups of water, paneer, peas and salt to taste. Cook till done. If you have fried the rice in the pressure cooker then continue in it adding water and cooking.
  • Garnish with fresh coriander leaves and serve hot.

Dum Aloo

| Rekha Vengalil

Dum Aloo
You need –
  • Baby potatoes – 8
  • Onion – 1, paste
  • Tomato – 1, pureed
  • Garlic paste – 2 teaspoon
  • Ginger paste – 2 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Asafoetida – a pinch
  • Turmeric – ¼ teaspoon
  • Garam masala – 1 teaspoon
  • Chilli powder – 1 tablespoon
  • Greek yogurt – ½ cup  
  • Almond paste – 2 teaspoon
  • Oil/ ghee – 1 tablespoon plus 2 tablespoons for frying the potatoes
  • Salt – to taste
  • chopped coriander leaves – 2 tablespoons

Dum Aloo
How to –
  • Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
  • Dry the potatoes on a cloth and heat the ghee or oil.
  • Fry the potatoes until golden brown. Drain and set aside.
  • In pan heat oil or ghee, crackle the cumin seeds and tip in the asafoetida.
  • Add the onion, ginger and garlic paste and fry till the raw smell is gone.
  • Add the turmeric powder, chili powder and saute for a minute or till oil start to separate.
  • Add the tomato puree,  and around ½ cup water; cover and cook till the gravy is thick.
  • Beat the yogurt till smooth and add into the tomato puree.  Stir well. Add water if needed.
  • Add the baby potatoes and almond paste; cook till the gravy is thick on a low heat..
  • Sprinkle the garam masala and chopped coriander leaves. Cook for a couple of minutes.
  • Turn off the heat and serve hot with rice or roti.

Paneer makhani

| Rekha Vengalil
Paneer makhani


You need –
  • Paneer cubes – 2 cups
  • Onion paste – 1/4 cups
  • Tomato puree – 1/2 cup ( I use the store-brought) or puree 2 tomatoes
  • Cumin powder – ¼ teaspoon
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Kashmiri chili powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Dried fenugreek leaves – 1 teaspoon
  • Double cream – 1/3 cup
  • Butter – 2 tablespoon
  • Salt to taste
How to –

  • Heat the butter in a pan. Add the cumin powder, saute for a few seconds; add the onion and saute till light pink.
  • Add the ginger garlic paste and continue to cook till the raw smell is gone.
  • Add the turmeric powder and cook for few seconds
  • Add the tomato puree, ½ cup water. Cover and cook for 3-4 minutes. You may add more water according to the consistency desired.
  • Add the chili powder, garam masala and fenugreek leaves. Mix well
  • Add the paneer cubes; cover and cook till the gravy is thick ( appox. 5 minutes)
  • Add the cream, bring to boil and turn off the heat.
  • Garnish with fresh coriander leaves. Serve hot with roti.

Pumpkin soup

| Rekha Vengalil

Pumpkin soup


You need – 

  • Pumpkin – ½ kilo cut into cubes.
  • Onion – 1 small, sliced
  • Butter – 2 tablespoon
  • Garlic clove – 1
  • Chicken stock – 2 cups (Use vegetable stock for vegetarians)
  • Water – 1½   cups
  • Thick cream – 2 tablespoon
  • Salt and paper to taste

For the croutons-
  • Pinch of cinnamon
  • Caster sugar – 1 teaspoon
  • Olive oil – 2 teaspoon
  • Slice of bread – 2, cut into small cubes

How to –
  • In a sauce pan, melt the butter. Once the butter starts to brown a bit add the sliced onion. Stir till the onion is soft and translucent.
  • Add the garlic and continue to cook for about 3-4 minutes or til the onions start to turn brown.
  • Add the pumpkins, stock and the water. Bring it to a boil and simmer for 30 minutes.
  • Season with salt and pepper. Stir and turn off the heat.
  • Put the cooked mixture in a blender draining of the liquid. Set the liquid aside and use it if you want dilute the soup a bit as per your preference.
  • Wait a minute or until the steam is released from the blender. Now carefully blend the hot pumpkin mixture. Add the cream and continue to blend till smooth.
To prepare the croutons –
  • Pre-heat the over to 180 C
  • In baking tray mix the bread cubes with cinnamon, sugar and oil.
  • Bake the croutons for 6-7 minutes or till brown and crispy.
Serving –
  • Pour the soup into serving bowl, sprinkle with the croutons and serve hot.
Pumpkin soup

Bean salad with onion and bell pepper

| Rekha Vengalil
Bean salad with onion and bell pepper
You need –
  • Baked bean – 1 can or 400 grams
  • Red onion – 1/2 cup finely sliced
  • Red bell pepper – 1 finely sliced
  • Garlic – 1 clove, finely chopped
  • Parsley – 2 tablespoon, finely chopped plus extra for garnishing
  • Extra virgin olive oil – 3 tablespoon
  • Juice of ½ lemon
  • Salt and pepper – as per taste
  • Salad greens – as required
  • Ground pistachio – 1 tablespoon (optional)
How to –
  • Place the beans in a large bowl. Add the bell pepper, onions, garlic, parsley and toss well.
  • Beat the oil and lemon juice in a small bowl with a fork.  Season with salt and pepper.
  • Drizzle the dressing over the salad. Toss well.
  • Cover and let it rest for atleast 30 minutes. Sprinkle the ground pistachio and serve with salad greens.
Bean salad with onion and bell pepper

Shahi Paneer

| Rekha Vengalil
Shahi  Paneer
You need –
  • Paneer – 250 grams
  • Onion – 1 Large
  • Tomatoes – 1 large
  • Almonds – 8-10 blanched,peeled and make a fine paste
  • Fresh Cream – 1 tablespoon
  • Shahi paneer masala powder – 2 teaspoon
  • Oil – 1 tablespoon or as required
  • Garam Masala – ¼ teaspoon
  • Salt – As per taste


How to –
  • Make a fine paste of onion and tomatoes (separately).
  • Heat oil in pan and cook the onion paste till they turn light pink.
  • Add the tomato puree, shahi paneer masala and cook for 5 minutes
  • Add the almond paste, paneer cubes, Salt and ½ cup water. Simmer for 5 minutes or till the gravy thick.
  • Add the cream, garam masala and mix well. Turn off the heat.
  • Garnish with coriander leaves and serve hot with Roti.
Please note- You can use cashew-nuts indeed of almonds. 

Shahi  Paneer

Stir fried carrots with bean sprouts

| Rekha Vengalil
Stir fried carrots with bean sprouts
You need – 
  • Grated carrots – 2 cups
  • Bean sprout – 1 cup roughly chopped
  • Cumin seeds – 1/2 teaspoon
  • Turmeric powder – ½ teaspoon
  • Onion – thinly sliced ½ cup
  • Green chili – 1 slit
  • Dried fenugreek leaves – 1 teaspoon
  • Oil – 1 tablespoon or as required
  • Salt to taste

How to –
  • Heat oil in skillet. Add the cumin seeds. Let it crackle.
  • Add onions, green chili. Saute till onions turn golden brown.
  • Add turmeric and fenugreek leaves, and fry for a minute.
  • Add carrot, salt and mix well. Cover and cook for a 2 minutes.
  • Add the sprouts and continue to cook for 2-3 minutes. Take care not to overcook the veggies.
  • Turn off the heat and serve hot.
Stir fried carrots with bean sprouts

Rajma masala

| Rekha Vengalil

Rajma masala
You need – 
  • Rajma/Red Kidney Beans 1 cup. Soaked overnight
  • Onions – ½ cup finely chopped
  • Ginger – 1 teaspoon chopped
  • Green Chili – 1 chopped
  • Tomatoes – 1 medium
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Butter – 1 tablespoon
  • Coriander leaves – 2 tablespoons chopped
  • Oil – 1 tablepoon
  • Salt to taste
How to – 
  • Pressure cook the rajma in 2.5 cups of water till soft.
  • Heat oil to a sauce pan, add splutter the cumin seeds.
  • Add the chopped chili, ginger and onions. Sauté until onions are soft and golden brown.
  • Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute till tomatoes are soft.
  • Add the cooked rajma , salt, 1 cup water, butter and simmer for 30 minutes on low heat. 
  • Turn off the heat. Garnish with coriander leaves and serve with rice.

Recipe source: Adapted from Archana’s kitchen.