Vegetarian

Rava Dosa

| Rekha Vengalil


You need –

For the batter

  • Semolina/Rava – 1/2 cup
  • Rice flour – 1/2 cup
  • All purpose flour – 1/4 cup
  • Yogurt – 1/4 cup (beaten)
  • Onion – 1 medium ,minced or finely chopped
  • Green chili – 1, chopped
  • Ginger – finely chopped, 1 tablespoon
  • coriander leaves – chopped, 2 tablespoon
  • Curry leaves – 1 twig, chopped
  • cumin seeds – 1/4 teaspoon
  • water – as required for mixing
  • salt as required

Oil/ghee for drizzling


How to –

In a bowl mix the above ingredients under “for the batter” with enough water and set aside for an hour.

Heat the dosa griddle. Take I ladle of batter and spread into a circular motion (If you are not using a non-stick pan then add a teaspoon of oil and then spread the batter), Drizzle oil/ghee along the edges of the dosa, cover and cook till the base begins to brown.

Uncover and flip the dosa over and cook briefly for a couple of seconds. Flip it back and fold it into half and remove the dosa from the pan.

Into a serving plate and serve hot with your favorite chutney.

 

Cauliflower pakoras/pakodas

| Rekha Vengalil


It’s been raining the whole day here and well a curving for these deep fried fitters was just obvious for tea time.  These are excellent to snack on or serve them as a starter with your favorite chutney.  I like it with mint-coconut chutney but today we just dipped them into some ketchup and Chili sauce.

The recipe is adapted from the cookbook every Indian. 
 


You need –

  • Cauliflower – 350 grams, cut into small florets
  • Gram flour – 130 grams
  • Corn flour – 2 teaspoons
  • Garam masala – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Chili powder – 1/2 teaspoon (or as per your taste)
  • Coriander powder – 1 teaspoon
  • Baking soda – a good pinch
  • Vegetable oil – for deep frying
  • Salt to taste
  • water for making the batter
 

How to –

To make the batter , In a bowl mix together Gram flour, corn flour, Garam masala, turmeric powder, chili powder, coriander powder, banking soda and salt with enough water to make a thick batter. Set aside for 30 minutes. After 30 minutes, mix little more water  ( around 2 teaspoon) and beat well with a egg beater. The batter should be thick like a double cream.

Heat a deep frying pan with enough oil. Once the oil is hot (170 C), dip the cauliflower floret into the batter and coat well. Drop the florets into the hot oil and fry till golden brown and crispy. Make sure you don’t overcrowd the pan and fry in them in batches.



Once done remove from the oil and drain on kitchen paper. Serve hot with chutney or ketchup for your afternoon tea.

 

Bagara baingan

| Rekha Vengalil
 
Wonder if you would believe if I said that eggplant is one of my favorite veggie and I have just one recipe out of my `185 posts. Well it’s decisively, as the man hates it. And the lazy I, as you know hates to cook for self.
 
After a long pondering, I decided to cook eggplant yesterday and got the man to promise he was going to have it too.  So decided with the baraga baingan of Hyderabad, where the egg plant is cooked in such a bracing way.  Hyderabad, a foodie’s paradise as it’s also known and unfortunately I have never visited the place. But happy enough that I have got to taste some of the best Andhra cuisines back in Bangalore and here in Singapore, Andhra curry is a favorite spot.
 
The city of Nizam’s is sure a foodie’s paradise and this curry is truly fit for the kings.  The best eggplant curry I have ever had where the eggplant is cooked in a blend of aromatic spicy sauce. The man was happy though he had just one eggplant but the gravy was gobbled away. Happy me and I am going to make this often 🙂 
 
Over to the recipe, Bagara Baingan a Hyderabadi curry, where baby eggplants /bringal/ aubergine are cooked in a spiced coconut, groundnut and sesame paste.
 
You need –
  • Small eggplants/brinjal – 6 nos
  • Onion- 1 large, sliced
  • White sesame seeds – 1 tablespoon
  • Coriander seeds    1 1/2 teaspoon
  • Peanuts – 2 tablespoon
  • Cumin seeds – 1/2 teaspoon
  • Grated coconut –  2 tablespoon
  • Fenugreek seeds- a pinch
  • Ginger – 1 inch piece ,roughly chopped 
  • Garlic – 4-5, roughly chopped 
  • Turmeric powder – 1/4 teaspoon
  • Red chili powder – 1 teaspoon
  • Tamarind – a small lemon size, soaked in 1 cup warm water
  • Oil – 1 tablespoon
  • Salt to taste
  • Coriander leaves to garish
How to-
 
Wash eggplants well and make slits along the length making sure that the eggplant is held together at the stem. .Set aside.
 
 
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, coconut and fenugreek seeds till fragrant and little brown. .Set aside in bowl. I the same pan dry roast onions till they turn are soften.
 
In blender, grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder to  a very fine paste.
 
Heat oil in a pan/kadai/wok, and fry the eggplants till they are soft. Remove and set aside. In same pan, add the spice paste, mix gently and cook till the oil starts to separate. Now add the tamarind water and mix well. Add the fried eggplants, salt to taste. Cover and cook over low heat till the eggplants are fully cooked an the gravy is thick.
 
Turn off the heat. Garnish with coriander leaves Serve hot with flavored or just plain rice.
 
 

Coconut milk rice

| Rekha Vengalil
This is one of my favorite rice dishes. It’s actually been one since a child. I first had this at my then neighbor’s house in Bangalore.  Ever since I have fallen in love with this rice dish and mom or I have never been able recreate that taste like the Aunt in the neighbor did. Yet here’s something very close though.
 

 

I don’t know for some reason I have never made this ever since I started to blog. Well better late than never; here I am with rice dish that is so moist, delicious, full of wonderful flavors of the whole spices and moreish!

You will need –

  • Basmati rice – 1 cup
  • Coconut milk – 1 cup (I used the store brought)
  • Water – 1 cups
  • Onion – 1 small, 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 – 1 tablespoon or as required
 
How to –
 
Wash the rice and soak for 15 minutes. 
Heat the pan 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.
Add the coconut milk, water and salt to taste. Cover and cook till done.

 

Note – once the rice is cooked. Keep it uncovered for a few minutes before you use a fork to fluff up the rice slowly.

 

Oyster mushrooms & beans stir-fry with sesame seeds

| Rekha Vengalil

Here’s a dish that is simple and easy and tastes delicious. Biting into crispy veggies and rightly seasoned, is sure a delight.  This is much my kind of food (well not just because of the sambal paste!!). So I like to make it every now and again. Goes perfect with rice.



You need

  • Oyster mushrooms – 125 grams (Chopped into long strips)
  • French beans – 125 grams (Chopped)
  • Garlic – 1 clove ( roughly chopped)
  • Ginger – finely chopped, 2 teaspoons
  • Rice wine vinegar – 2 teaspoons
  • Dark soy sauce – 2 teaspoons
  • Chili paste (I use sambal chili paste as always) – 2 teaspoons or to taste
  • white sesame seed – 2 teaspoons
  • Peanut oil – 1 tablespoon

How to –

Heat a wok/kadai, add sesame seeds and dry fry for about 2 minutes or till golden brown. Remove and set aside. Add the oil to same wok/kadai. Once the oil is heated add the ginger-garlic and fry over medium  heat till they are soft.


Add the mushrooms and beans and stir-fry till done (do not over cook and keep the veggies crispy). In a small bowl mix together Rice wine, soy and chili paste and drizzle over the veggies. Mix well and cook for 2 minutes.


Add the toasted sesame seeds and serve hot with rice.

Aloo Palak / Potato-spinach stir fry – Video recipe

| Rekha Vengalil
I am very excited in sharing my first video recipe. This is a quick one, I didn’t want to get messy by choosing a recipe that’s going to be hard to film (Still learning to use the video cam, actually for the last 5 years) :-). Your feedback/comments will sure go a long way as its always been..

Over to the recipe, this is sure a favorite of many and so is my family’s too. 


How to –


Soya kheema matar

| Rekha Vengalil


Soya, like many of you know that its packed with proteins. I  don’t like soya milk but a big fan of the chunks/soya meat. I love this recipe and make it quite often but realized that its not featured in my blog. Its simple and easy to make. To me this is a quick-cooking standby when you long for some meat but  left with no meat in freezer or pressed for time.

You need –

  • Soya chunks – 1 cup
  • Frozen peas – 1/2 cup
  • Cumin seeds – 1/2 teaspoon
  • Onion – 1 large, finely chopped
  • ginger paste – 1 teaspoon
  • garlic paste – 1 teaspoon
  • Tomato – 1 large, chopped
  • Coriander powder – 2 teaspoons
  • Chili powder – 1 1/2 teaspoons
  • Meat masala – 1 teaspoon (can use curry powder instead)
  • Turmeric powder – 1/4 teaspoon
  • Ground pepper – 1/2 teaspoon
  • Bay leave – 1
  • Oil – 1 tablespoon
  • Salt to taste
How to –
 
Soak the soya chunks in hot water for 15 minutes. Drain well; into a chopper and mince the chunks. Set aside.
 
Minced soy chunks
In a heavy bottom pan, heat oil add the bay leave. Once fragrant, splatter the cumin seeds. Make sure not to burn them. Add the onions, ginger- garlic paste, fry till the onions are translucent and the raw smell of the ginger-garlic paste is gone.
 
Add all the spice powders, salt except for pepper and fry till the oil start to separate. Tip in the tomato and cook till mushy. Add the minced soya and peas. Add 1/4-1/2 cup water. cover and cook till done. uncover and let it cook for 4-5 mins or till all the water has reduced and the gravy is dry. Add the ground pepper, mix well to combine and turn off the heat.
 
Garish with coriander leaves. Serve hot with rice or roti.
 
 

Kerala peas curry

| Rekha Vengalil
 
I have been looking for the Kerala peas curry recipe. Tried a few but was not convinced.  Yes I am talking of the curry that we get in the restaurants in Kerala. I chanced on this recipe and glad my hunt ended. God, how I love this.  
 
I have used frozen peas here. But if you have the dried peas then more better. Soak them overnight and pressure cook with enough water till done.
You need –
  • Frozen peas – 1 cup, defrosted
  • Onion – 1 large, thinly sliced
  • Tomato – 1 medium, chopped
  • Ginger – minced, 2 teaspoons
  • Garlic – minced, 2 teaspoons
  • Green chilies – 2, slit length wise
  • Coriander powder – 2 ½ teaspoons
  • Turmeric powder – ¼ teaspoon
  • Fennel powder – 1/2 teaspoon
  • Coconut milk – ¾ cup
  • Curry leaves -1 twig
  • oil – 1 tablespoon ( I used coconut oil)
  • Salt to taste
 
How to –
 
Heat oil in pan, add the onion and cook till soft. Add the ginger garlic and green chilies  Cook till the raw smell is gone.
 
 
Make a paste of all the powders with enough water. Add this to the onion mixture and cook for 2-3 minutes. Turn off the heat and allow to cool. Into a blender and make a fine paste with just enough water.
 
 
Heat the same pan, and add the onion-masala paste. Add the tomato, 1 tablespoon water and cook till soft. Tip in the peas, curry leaves, ½ cup water, ¼ cup coconut milk. Cover and cook till the peas is done.
Uncover, add the remaining coconut milk and bring to a gentle simmer.
Turn of the heat and serve hot with rice. Flat bread or appam.
 
 

Vegetable pulao – A one pot meal

| Rekha Vengalil


One pot meal! Well I am a great fan of a one pot meal. Life is much earlier when you just have to get everything into one pot and your food is ready!

I like it with just plain yogurt.


You need –
  • Basmati rice – 1 cup
  • Hot water – 2 cups
  • Onion – 1 medium, finely chopped
  • Carrot – 1, finely chopped length-wise
  • French beans – 8-9, chopped
  • Frozen peas – 1/2 cup
  • Tofu – cubed, 1 cup
  • Green chili – 1, slit
  • Ginger-garlic paste – 1 teaspoon
  • Fennel seeds – ½ teaspoon
  • Bay leave -1
  • Clove- 1
  • Cinnamon – 1 small stick
  • Cardamom – 2
  • Salt – to taste
  • Ghee/clarified butter – 1 tablespoon

How to –

Wash and clean the rice. Soak in water for 30 minutes and drain well. Fry the tofu in oil till golden brown. Set aside.


In Pan, heat the ghee, tip in the wholes spices and fry till fragrant. Add the onions, chili and ginger-garlic paste. Saute till the onion turn 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. Add the veggies and tofu; saute for a couple of minutes.

Add the rice and fry till the rice doesn’t stick to each other ensuring the rice not turning brown. Add 2 cups of water and salt to taste. Cook till done.

Serve hot with plain yogurt or raita.