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 –


Lychee-blueberry smoothie

| Rekha Vengalil


And finally the sky has cleared up and the haze has reduced. So is me back to feeling better! 

Well on that note here’s a refreshingly delicious smoothie. 

You need –

  • Fresh lychee – peeled and de-seeded, 1 cup
  • Fresh blueberries – 1/2 cup
  • Condensed milk – 1/4 cup ( or adjust to your taste)
  • Water – 1 cup
  • Ice cubes – 5 nos
How to-

Put all ingredients into the bender and blend till smooth.

Pour into serving glasses and serve chilled.

 

Flan or Crème caramel

| Rekha Vengalil
We in Singapore have been living in the smog for the last couple of day. It’s the forest fire in Indonesia that brings the haze. This noon marked the highest of 401 on the PSI. It’s not been easy for me ever since as I am allergic to dust.  Sneezing, headache, burning eyes has been keeping me company for the last couple of days. Hope it’s a clear sky soon and we get to see the sun and moon too.

So with the haze, it’s been more in-door and that ended up with me making this delicious Crème caramel, as it is also called. It is so easy to whip up and yes the setting time is a long wait but worth.



The recipe is from Nigella Express. 

You need –
  • Condensed milk – 400 grams
  • Evaporated milk – 350 grams
  • Egg – 3
  • Sugar – 3/4 cups
  • Vanilla essence – 1 teaspoon

How to –

Pre-heat the oven to 160 C. Boil to 2-3 cups water.

To caramelize the sugar, heat a sauce pan, add the sugar. Stir frequently till the sugar turns to a syrup. Once the syrup starts to turn dark brown turn off the heat (start to look like a maple syrup). Please make sure not to burn. Transfer the caramelized sugar to a oven proof dish. Swirl the dish so the sugar is spread evenly to all sides and well coated. You will need to do this quickly as the caramelized sugar will tend to set very fast. Once done set aside.

Caramelizing the sugar

Now in a large mixing bowl, beat the condensed milk, evaporated milk, sugar, essence; beat till the sugar is dissolved. add the beaten egg and continue mixing till everything is well combined.

Pour the mixture on top of the caramelized sugar. Place the dish into a roasting pan and pour hot water till about half and bake for 45-50 mins or till, when a knife is inserted in the middle comes out clean.





Remove from the oven and remove the dish carefully of the water bath. Allow to cool completely.



Once cooled completely; refrigerate the flan overnight or for minimum 5 hours.



To serve, turn the flan to a serving plate with a enough lip to stop the syrup from running out.


Peshawar style lamb curry

| Rekha Vengalil
This curry has been on my to-do-list for the last few months but somehow every time I buy the meat, I end up making the Kerala style curry. However last Sunday I finally made up my mind to give this a try.

It was something different and tasted great! I have never used gram flour in a curry before (at least don’t remember) especially with meat. But I loved the texture of the curry. Thick and creamy!



Recipe adapted from the cookbook Everyday Indian.  

You need – 

  • Lamb, boneless – 500 grams (cut into bite size pieces)
  • Onion – 1 large, thinly sliced
  • tomato – 1 small, pureed
  • Ginger and garlic paste – 1 tablespoon
  • Thick yogurt – 100 mls, beaten
  • Coriander powder – 3 teaspoons
  • Cumin powder – 1 teaspoon
  • Chili powder – 2 teaspoons
  • Meat masala – 2 teaspoons
  • Turmeric powder – 1/2 teaspoon
  • Gram flour – 1 tablespoon
  • Cinnamon stick – 1 inch piece
  • Cardamom – 2 nos
  • clove – 2
  • bay leaf– 1
  • Chopped fresh mint and coriander to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to –

Heat oil in a pressure cooker pan, add the whole spices and cook till fragrant. Add the lamb pieces and fry till they are brown on all sides. Remove and set aside.



Into the same pan fry the onions, ginger and garlic paste. Add more oil if need be and cook till the onions are translucent. Tip in all the powders including the gram flour; cook till the oil start to separate. Add the tomato paste and cook for 3-4 minutes.

Turn of the heat and add in the beaten yogurt and mix well. Return to the heat, add the meat, 1 1/4 cups of water, salt and mix well to combine. Pressure cook till done.


Uncover, if the gravy is still watery then continue to cook till thick.  Garnish with mint and coriander.


Serve hot with any Indian flat bread, Flavored rice.


Carrot and snow peas stir-fry/ thoran

| Rekha Vengalil


You need –

  • Carrots – 2, grated
  • Snow Peas – 150 grams, finely chopped
  • Onion – 1 medium
  • 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 –

Grind the coconut, onion, turmeric and green chili coarsely. Set aside.

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

Add the beans, carrot salt and stir well. Cover and let it cook for 3-4 mins or till 3/4 done.
Place the coconut mixture on the top  and spread. Cover and cook for 2 mins.

Uncover, mix well and cook for further 3-4 mins. Turn off the heat.

Serve hot with rice and curry.

 

 

Almond burfi – My guest post

| Rekha Vengalil
It’s my second guest post and this time too it’s for one of my favorite blog- The Big sweet tooth by Rafeeda. Its indeed such a pleasure to have met Rafee right here. I really enjoy reading her blog. I love the way she writes. It seems so effortless and natural. Inspite of being a working mom she is such a regular here which leaves me wondering from where she gets the time and energy to cook and post. Rafee wishing you the best in life always and Stay blessed.


And to the recipe, well what better than a sweet for the Big sweet tooth! Its Almond burfi. Click here to visit Rafee’s blog and for the recipe. Hope you like the post!


Once again thank you Rafee for sharing your space for my post!

Egg and sambal chili fried rice

| Rekha Vengalil


This one is so easy especially if you have left over rice. I had a bottle of sambal chili paste sitting in the fridge and put use to make this delicious rice. If you are new to sambal chili paste click here to read more. You can find it in any Asian store.

You need –

  • Cooked rice – 2 cups
  • Onion – 1, thinly sliced
  • Garlic – 2 gloves, minced
  • Sambal chili paste – 1 tablespoon
  • steamed corn kernels – 1/2 cup
  • Dark soy sauce –  2 teaspoon
  • Tomato ketchup – 1 tablespoon 
  • Egg – 3, scrambled
  • Parsley – to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to –

Heat oil in a wok; add the onion and garlic. Cook till the onion is translucent. Add the chili paste , cook for 2 minutes. Tip in the corn kernels, scrambled egg ,salt, mix well.

Increase the heat, add the rice, drizzle the soy and ketchup. Mix well to coat the rice. Cook for 3-4 minutes stirring continuously. Turn off the heat. Garnish with parsley and serve hot.

 

No-bake strawberry cheese cake–in a cup/glass/jar

| Rekha Vengalil
After all that drooling seeing 2 posts by my dear blogger friends, Rafee and Nava. I couldn’t stop but make it. My hubby calls me bottomless pit when it comes to cheese cakes. That’s been my love for a cheese cake. 

I first got a taste of this in 2007 when I had invited our dear friends over for dinner and they wanted to bring the dessert. Since then I am indebted to them for introducing me to the no-bake cheese cake. During my pregnancy and until Saana turned one, the only thing I ate was this and I guess it showed on my baby too.  Look at her at 6 months and you know where all that cheese cake went..:-)

My little sumo 🙂
Now for the last 2 years I have stopped making it often. I think the last I made one was 7-8 months back. Yet whenever I feel like eating one I do drop by star bucks, I love their New York cheese cake.

Over to the recipe, I have been making the no-gelatin version all the while and this is the first time I was adding in gelatin. I had read Nillega’s answer to a query where she says when you use gelatin it gives more a mousse like texture. I felt that was true. With gelatin or no, I love it. Cheese cake is the word!

You need –

For crust

  • Digestive biscuits – 250 grams
  • Butter – 75 grams (melted)
Filling

  • Cream cheese – 225 grams
  • Strawberry pulp- 1/2 cup
  • Thick cream – 1 cup
  • Sugar – 1/2 cup
  • Gelatin – 1 teaspoon
  • Fresh strawberries – for garnishing
How to –

Crumb the biscuits in a processors.

Mix the crumbs, butter well and spoon into the bottom of a jar/container and make sure to press down so it’s packed well and refrigerate for 30 mins.

Sprinkle the gelatin in 3 tablespoons of hot water. Mix well and set aside to cool.

Whip heavy cream until it forms soft peaks then add in cream cheese, pulp, sugar and gelatin, mix well until  smooth and well combined.


Spoon the cream cheese mixture into the jars/containers and refrigerate for about 2 hours.

Add chopped fresh strawberries on top before serving.


Kuttanadan meen/fish curry

| Rekha Vengalil
Kuttanad, known for its back waters and picturesque vast paddy fields is the region in Alappuzha, Pathanamthitta and Kottayam Districts, state of Kerala, South of India. The region is equally famous for its seafood especially pearl spot fish known as Karimeen in Malayalam. To read more of Kuttanad click here

Here’s some pictures we clicked during one of our visits here. It’s truly gods own country…


Well coming to the recipe, Kuttanad is also famous for its Toddy shop called as Kallu shap  which are also equally famous for its fish curry. The recipe I share here is from a local TV show. Well its delicious and let me warn you its hot!


You need –

  • Fish – 500 grams (I used king fish/Naimeen)
  • Onion – 1 medium (thinly sliced)
  • Grated coconut – 1/2 cup
  • Coconut milk – 1/2 cup
  • Fish masala powder – 3 teaspoons
  • Fenugreek seeds – 1/4 teaspoon
  • Green chillies – 2-3 nos (slit)
  • kudampuli/ Gambooge – 3 nos (Soaked in 1/4 cup warm water for 15 mins)
  • Ginger – thinly sliced, 1 tablespoon
  • curry leaves – 2 twigs
  • Shallots – thinly sliced 1/4 cup
  • mustard seeds – 1/4 teaspoon
  • coconut oil – 1 tablespoon + 2 teaspoons for tampering

How to –

In a pan, dry roast the coconut till they turn brown. Into a blender and blend to a fine paste with just enough water. Set aside.

Heat 1 tablespoon of oil in a pan, Add the fenugreek seeds and allow to crackle. Add the onions, ginger, green chili, 1 twig curry leaves and cook till the onions turn translucent.
Add the fish masala powder, salt and cook till the oil starts to separate. Add the coconut paste and still well. cook for a few seconds. 

Add the soaked kudampuli/ Gambooge along with the water plus add 1 cup water. Mix well and cook for 10 mins  Now add the fish pieces and cook till the gravy has reduced and thick.

Add the coconut milk, swirl the pan gently and bring to a gentle simmer. Turn off the heat.

For tampering:-

Heat a pan, add 2 teaspoon oil. add the mustard seeds and allow to crackle. Add the shallots and curry leaves and stir till the shallots turn light brown. Turn of the heat and add this to the curry and mix well.

Serve with rice.