Pan grilled prawns with honey-chili dip

December 14, 2013February 19, 2014 | Rekha Vengalil

Prawns and crabs are not often cooked here as the man is allergic to it. So it’s more become a way of pampering me once in a while. After a busy 2 weeks (yes! work and lots of baking for my daughter’s school kept me on my toes literally) I gave into deliciously grilled prawns with a sweet n spicy dip- all just for me…

You need –

Tiger prawns– 250 grams, cleaned
Paprika – 1.5 teaspoons
Cumin powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Dried basil – 1/4 teaspoon
Lemon juice – 1 teaspoon
Olive oil – 1 tablespoon
Salt to taste
Rockets to serve (optional)
skewers – 3-4, soaked in water for 30 minutes

For the dip –

Honey – 2 tablespoons
Extra virgin olive oil – 1 tablespoon
Fresh red chili – 1, de-seeded and minced

How to –

In bowl, marinate the prawns with paprika, cumin powder, turmeric powder, dried basil lemon juice olive oil and salt for 30 minutes.

Skew 3-4 prawns into each skewer.

Heat a griddle pan and place the skewed prawns and grill till done.

To make the dip –

In bowl, beat the honey, oil and chili till well combined.

Serve the grilled prawns with rocket leaves and the dip.

Honey and cinnamon drizzled teacake

December 11, 2013February 19, 2014 | Rekha Vengalil

A Quintessential teatime treat. Drizzled with warm honey and cinnamon is so comforting and they take very little time to make. Oh yes they disappeared to quick too!

You need –

All purpose flour – 1 cup
baking powder – 1/2 teaspoon
Unsalted butter – 60 grams, @room temperature
Caster sugar – 2/3 cup
Egg – 1, @room temperature
Milk – 1/3 cup
Vanilla essence – 1 teaspoon

For the drizzle –

Honey – 1/4 cup
Ground cinnamon – 1 teaspoon
butter – 2 teaspoons

How to –

Preheat the oven to 180C. Grease a 8 inch round cake tin and line the base with a baking sheet. Sift the flour, baking powder and set aside.

In a mixing bowl cream the butter, sugar, essence and egg with electric mixer till light and fluffy. (took me about 8-9 minutes). Now gradually add the flour alternating with milk. Mix well till everything is well combined. Make sure not to over beat.

Spread the mixture into the prepared cake till and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the center of the cake.

Turn the cake on to a wire rack.

To make the drizzle –

In a small sauce pan gently heat the honey, butter and cinnamon till the butter has melted stirring continuously. Turn of the heat.

Allow the honey to cool a bit. Drizzle over the warm cake and serve.

Thai curried fried rice

December 8, 2013February 19, 2014 | Rekha Vengalil

One of the easiest one-pot meal that can be done up in a jiffy…

You can use beef, pork or prawns and veggies of your choice. Of course don’t use veggies that get too mushy as they cook. I have not used salt as store brought curry paste are salty and so does fish sauce. So please taste first before adding salt.

You need –

Red curry paste – 2 tablespoon
Cooked cold rice – 2.5 cups
Chicken fillet – 200 grams, cut into thin strips
French beans – Cut into 1.5 inch long, 1/2 cup
Carrot – Cut into thin 1.5 inch long, 1/2 cup
Baby corn – Cut into 1.5 inch long, 1/2 cup
Lime leaves – 2, finely chopped
Fish sauce – 1.5 tablespoons
Spring onions and coriander leaves to garnish

How to –

Heat oil in wok/skillet. Add the curry paste and cook till fragrant and oil starts to separate. Add the chicken strips and fry till done.

Add the veggies and cook till done ( Do not over cook. Keep them crisp). Add the rice, lime leaves and fish sauce. Combine well and continue to fry till the rice is heated through.

Garnish with spring onions and coriander leaves. Serve hot with fried eggs.

Sending this recipe to Cooking With Seeds (CWS) December 2013: Rice. For detial on the events click here CWS event announcement

Mutton Chukka – A guest post

December 6, 2013February 19, 2014 | Rekha Vengalil

A guest post for a beautiful blog and lovely friend…

It’s not been long since I met Shey of JUST NOT THE CAKES but in this short span of interactions, she comes across as a warm and affable person. Truly blogging has got me connected to some wonderful like-minded people. Her space has some lovely recipes and she also share some great Sri Lankan cuisine.

The recipe I share today is the famous south Indian recipe “Mutton Chukka”. So please hop over to Shey’s space to read more of the recipe I share.

Thank you Shey for having me over and I enjoyed doing the post for you.

Cauliflower and potato curry

December 6, 2013February 19, 2014 | Rekha Vengalil

An easy and delicately spiced curry; that goes perfect with Indian flat or steamed rice. You can add any vegetables of your choice but avoid veggies like Okra, eggplants or other veggies that can get too mushy. I do sometimes add baby corn which does taste great.

You need –

Cauliflower – 1 small, cut into small florets
Baby potatoes – 7-8 nos, halved
Fresh grated coconut – 1/3 cup
Onion – 1 large
Tomato – 1, medium size, chopped
Green chili – 2
Ginger – 1’inc piece
Garlic – 3 cloves
Dried chili – 3 or to taste
Coriander powder – 2.5 teaspoons
Turmeric powder – 1/4 teaspoon
Meet masala – 2 teaspoons
Garam masala – 1/4 teaspoon
Oil as required
Salt to taste
Fresh coriander leaves to garnish

How to –

In a blender, put the coconut, dried chilies and cumin seeds. Make a fine and thick paste with adding just enough water and set aside. Also make a fine paste (without adding water) of Onion, green chilies, ginger and garlic. Set aside.

Heat oil in a heavy bottom pan, add onion paste and cook till the raw smell is gone. Now add the coriander powder, turmeric powder, meat masala and cook till the oil start to separate; for about 3 minutes.

Now add the coconut paste and give a quick stir. Let this cook for about 4-5 minutes. Add the chopped tomato and cook till mushy.

Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.

Serve hot with any Indian flat bread or rice.

Challah–Jewish bread

December 3, 2013February 19, 2014 | Rekha Vengalil

Challah is a traditional braided Jewish bread that is served at celebrations. A special loaf served for the Jewish Shabbat. To read more on of the bread click here

The recipe here makes 2 loaves.

Recipe source – Jewish cooking

You need –

Dried yeast – 1 tablespoon
Sugar – 1 tablespoon
Lukewarm water – 1 cup
Bread flour – 4.5 cups plus extra as needed
Vegetable oil – 2 tablespoons
Egg – 2, lightly beaten

For glazing –

Sugar – 1 teaspoon
salt – 1/2 teaspoon
Egg – 1
Sesame seeds/poppy seeds – for sprinkling

How to –

In mixing bowl add the yeast, tablespoon of sugar and 120 ml (1/2 cup) of lukewarm water.

Mix together and sprinkle a little flour on top. Cover and leave for about 15 minutes or until the bubbles appear on the surface.

Now to the yeast mixture add the salt, oil and eggs and mix well. Gradually add the flour and knead for 5-10 minutes until the mixture forms a soft dough. If the dough is too sticky then add little more flour or if its too dry then add lukewarm water as required and knead again.

In large oiled bowl, place the dough; cover with a plastic wrap and leave it in warm place to double in size for about 1-2 hours. Once the dough has doubled in size; turn it to a lightly floured surface, punch and knead gently for 5-6 minutes. Turn to the bowl and let it sit covered again for 1-2 hours or till double in size.

Turn the dough into a lightly floured surface and divided into 2 equal pieces. Then divide each piece into 3 equal pieces. Roll each into a long sausage shape. Pinch the ends of the 3 pieces together, then braid into a loaf (just like braiding hair). Pinch the ends again and place them on the baking tray lined with parchment paper. Cover with a clean kitchen towel and let it sit in a warm place to double in size.

Pre- heat the oven to 180 C.

For glazing – beat the egg, sugar and a pinch of salt. Brush over the loaf and sprinkle the sesame seeds or poppy seeds.

Bake for 35-40 minutes or till well browned. Leave on wire rack to cool.

Kadala curry

November 29, 2013February 19, 2014 | Rekha Vengalil

You need –

Black/brown chickpeas – 3/4 cup
shallots – sliced, 1/2 cup
Tomato – 1 large
Mince garlic – 2 teaspoons
Minced ginger – 2 teaspoons
Green chili – 1 slit
Curry leaves – 1 sprig
Chili powder – 1 teaspoon
Meat masala – 2 teaspoons
Turmeric powder –1/4 teaspoon
Garam masala – 1/4 teaspoon
Dried red chili – 2
Mustard seeds – 1/2 teaspoon
Coconut milk – 2 tablespoon
Whole spices
- Star anise –1
- Green cardamom – 2

For dry roasting –
- Freshly grated coconut – 1/3 cup (packed)
- Whole black pepper –1 teaspoon
- Coriander seeds – 1.5 tablespoons

How to–

Wash the chickpeas in several changes of water and then soak overnight or for at least 8 hours. Pressure cook the peas with enough water till done. Set aside.

Heat a frying pan and dry roast all the ingredients under “For dry roasting” till brown but do not burn them. In a blender, blend the roasted coconut with just enough water to make a fine paste. Set aside.

Heat oil in a heavy bottom pan and add the mustard seeds, red chili, curry leaves and whole spices. once the seeds have crackled and the spices are fragrant; add the onion, ginger, garlic, green chili and fry till the onions are translucent and the raw smell of ginger garlic is gone.

Now add the Chili powder, Meat masala, Turmeric powder and cook till the oil start to separate. Add the tomatoes, salt and cook till mushy. Add the coconut paste and cook briefly.

Add the cooked peas along with 1.5 cups of chickpeas stock or water. Cook till the gravy has reduced to the constancy as required.

Add the coconut milk, garam masala and stir well. Turn off the heat and serve hot with Puttu, Roti or steamed rice.

Asian inspired chicken with roasted potatoes

November 28, 2013February 19, 2014 | 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

November 27, 2013February 19, 2014 | 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.