Butter chicken

| Rekha Vengalil
I know it’s not for health-freaks; but who can resist this delicious and the most wonderful Indian dish.  I could quite easily finish the whole lot myself and that’s again one reason why I don’t make this often. A confession I make. 🙂
 
I was as always lazy to make the naan or ghee rice to go with chicken, which I had planned the previous night. So ordered from the restaurant next door. Lucky I have 2 Indian restaurants next door – Kinara and Chat Masala, both quite famous here in Singapore. Not to forget the Turkish restaurant. I think ever since we moved here I am getting a little lazy working some easy way out. Not a nice thing, but yet I love my neighbours 🙂. Singapore is a foodie’s paradise. With so many eateries and options. As much as I love to cook I love to explore food outside.  
 
Back to the recipe, Cooked in a creamy sauce and mildly spiced is sure a lip smacking. Preferred with Indian flat breads like naan, pulkas or tandoori roti; but equally good with flavored rice like ghee rice or just plain basmati rice.
 
You need – 
  • Chicken breast – 350 grams, cut into bite size cubes
For the sauce –
  • Cashew nuts – 10-12 nos, blend into a fine paste
  • Tomato – 1, pureed
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Green chillies – 2, chopped
  • Dried methi/fenugreek leaves – 2 teaspoons
  • Fresh cream – 60 mls + extra for the garish
  • Orange food color – 3 drops
  • Salt to taste
  • Parsley to garnish
For the marinade –
  • Butter – 1 ½ tablespoon
  • Ginger and garlic paste – 1 teaspoon
  • Greek yogurt – ¼ cup
  • Tandoori masala – 2 teaspoons
  • Tomato paste (canned) – 2 teaspoons
  • Lemon Juice – 2 teaspoons
  • Ghee/clarified butter – 2 teaspoons
  • Salt to taste
How to –
In bowl mix all the ingredients under “for marinade” well. Tip in the chicken and coat well. Cover and marinate the chicken over night in the fridge.
Pre-heat the over to 180. Uncover the marinated chicken, spread them on baking tray and grill them for 15-20 mins or till lightly charred. Remove and set them aside
 
To make the sauce, heat a heavy bottom pan, melt the butter with little olive oil to avoid burning of the butter. Add the ginger, garlic paste and cook briefly. Add the tomato puree and cook for 3-4 minutes.
 
 
 
Stir in the cashew paste, green chilies  fenugreek leaves (crush them in your palms and add in), food color. Cook briefly stirring continuously. Add the chicken( including the marinade), ¼ cup water. Cover and cook for 5-6 minutes or till done on a low flame.
 
Uncover, add water for the right consistency as desired. Stir in the cream and mix well till combined. Bring to a gentle simmer.
Turn off the heat and garnish with parsley and fresh cream. Serve hot with rice, Indian breads.
 
 

Strawberry and oats breakfast smoothie

| Rekha Vengalil

Call it a breakfast on the go! A healthy start indeed.


You need –
  • Rolled oats – ½ cup
  • Fresh strawberries – ½ cup
  • Low fat strawberry flavour milk – 1 cup
  • Fresh cream (optional) – ¼ cup
  • Sugar – 1 tablespoon
  • Ice cubes – 5-6


How to-

Everything into a blender; process till smooth and the ice cubes are crushed.



Serve chilled.


Sending this recipe to – Foodabulous Fest Event organised by Simply TADKA and host by Daily Chores

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.
 
 

Sprouted beans and Granny smith salad

| Rekha Vengalil

After a week-long break I am here again happily cooking (I mean cooking something new to share), photographing 🙂 nothing seems to bring more happiness. Blogging seems to have grown into me though it’s not even a year into this wonderful internet space of mine. It’s just so comforting but then a daily run on food styling and photography seems not possible since I start running out of ideas. Hence a diligent gap between each post made more sense. 
We have never survived on salads over the weekend. I had the green gram sitting in my pantry and never put to use. I came across the recipe on kirantarundotcom on how to sprout the beans. That’s how the sprouted beans made its way into my kitchen. So decided to go green for lunch. The Granny smith added a nice sourness to the salad. With a simple dressing it was all so perfect, crunchy and healthy salad. I say GO GREEN..:)

You need –
  • Sprouted beans – 1 cup
  • Granny smith – 1, grated
  • Tomato – 1, de-seeded and finely chopped
  • Shallots – finely chopped, 2 tablespoons
  • 2 tablespoon extra virgin olive oil
  • Juice of ½ lemon
  • Salt and freshly ground black pepper – as per taste.
  • Parsley – finely chopped

How to –

In a mixing bowl, add the sprouted beans, grated apple, tomato, shallots, parsley. Toss well.



In a small bowl, beat the oil, lemon juice. Season with salt and pepper. Drizzle the dressing 
over the salad. Toss well.




Refrigerate for 30 minutes before you serve.


Egg omelette curry

| Rekha Vengalil
I kind of feel very stuck with little options when it comes to making egg curry or is that I haven’t googled much..!  While in such a dismay, I find this recipe. Omelette in a curry yeah! Something different and interesting. It’s like having two things in one; curry and omelette.

 

 

 

 
You need –
 
For the omelette
  • Eggs – 4
  • Onion – 1 small, thinly sliced
  • Green/red chilies – 1, Chopped
  • Salt – to taste
  • Oil – 2 teaspoons

 

For the gravy/curry
  • Thick coconut milk – ½ cup
  • Thin coconut milk – 1 cup
  • Onion – 1 big, thinly sliced
  • Ginger – grated, 2 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 1 ½ teaspoons
  • Turmeric powder – ¼ teaspoons
  • Garam masala – ¼ teaspoon
  • Mustard seeds – ½ teaspoons
  • Oil – 1 tablespoons
  • Curry leaves – 1 sprig
  • Salt to taste
 

 

How to-
 
In a bowl, beat the eggs, onion, chilies and salt. Heat oil in a flat pan and pour the egg mixture to make an omelette. Cut into 4-5 pieces or as per your choice and set aside.
 
Heat oil in a sauce pan, crackle the mustard seeds. Add the ginger and saute for a minute. Add in the onion and curry leave; cook until the onions turn light brown.
 
In a bowl, mix coriander, chili  turmeric and garam masala powders to a fine paste with enough water. Add this to the onion mixture. Cook till the oil start to separate. Add the thin coconut milk, omelette, salt to taste and cook till the gravy thickens.
 
 
Add the thick coconut milk and bring to a gentle simmer and but do not boil.
Turn off the heat and serve hot with rice or flat bread.

 

 

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. 



Mambazha pulissery / Ripe mango curry

| Rekha Vengalil


The only curry I made for this year Vishu and I love it. It’s tangy, it’s sweet and it’s a little spicy. The blend is so perfect and my favorite part is to sip the mango away.. 🙂 Don’t you agree on that? 


The fruit stalls here are filled with mangoes now especially with Thai honey mangoes and these little mangoes. I haven’t seen them in India. The guy at the shop told me it’s the orange mangoes from China. I tried googling for them but could not find any. Anyway they are delicious and I feast on them ever since I have been here. My mom loved it too when I got her these during her visit here 🙂

For those who are new to this dish, this is a curry were ripe mangoes are cooked in a coconut and yogurt sauce. It’s mildly spiced and is also one of the dishes that is a must during the festivals and special occasions in Kerala, south of India. But in my house this needs no special occasion. Whenever I can find ripe mangoes I make them.

You need –
  • Small ripe mangoes – 5 (if using big mangoes use 2, peeled and chopped)
  • Grated coconut – 1 cup
  • Yogurt – ½ cup
  • Turmeric powder – ½ teaspoon
  • Chili powder – ½ teaspoon
  • Curry leaves – 1 sprig
  • Cumin seeds – ½ teaspoon
  • Green chili – 1
  • For tampering
  • Mustard seeds – ½ teaspoon
  • Fenugreek seeds – ¼ teaspoon
  • Dry chilies – 2
  • Curry leaves – 1 sprig
  • Coconut oil – 1 tablespoon

How to –

In a pan, put the mangoes, turmeric powder, chili powder, curry leaves and with enough water to cover the mangoes. Cook till the mangoes are soft and cooked.


Grind the coconut, green chili  half of the yogurt and cumin seeds to a fine paste with. Add this paste to the Mangoes and stir well. Bring to gentle simmer. Add in the remaining yogurt (whip well before adding). Mix well and again bring to gentle simmer. Turn off the heat.



In a pan, heat the oil; add the mustard seeds when it starts to splatter, add the fenugreek seeds, dry chilies  curry leaves. Add this into the curry/ Pulissery. Serve with rice.


Free-form mushroom lasagne and a little of my daughter…

| Rekha Vengalil


I love Italian! Infact it’s one of my favorite cuisine. All of us at home love Italian especially my 5 year old daughter who asks for pasta or risotto every other day:) She  is not much into spicy food but makes an effort in tasting anything new before saying no or yes.   I am happy she is getting to be more interested with cooking and food in general. Sits with me to watch some of the shows on TV; Giada and Nigella are her favorites. Why? Because they both look like fairies 🙂 .

               

Daughters are beautiful… She is my best friend now and I am her’s at least she tells me that now 😉 it’s a beautiful relationship! She speaks what I think.. She understands my silence.. She is growing up to be a beautiful daughter…!!! But then let me warn you she is loudness personified and loves to talk non-stop. Ask her why she talks so much and so loud ?! Because her dad has asked her to speak her mind..;) LOL. Well then sometimes it’s an absolute embarrassment like the other day  as we were checking out of the super market, Saana (BTW that’s her name) picked up a bar of chocolate and told me she wants to pay herself. I gave her 5$ and she ran to the check-out counter; in her loudest best she asked the staff at the counter “are you the pay girl..?!!” The staff went red on her face and people who heard her burst into laughter… N i stood there frozen not knowing what do n say!!! She goes again” are you the pay girl at the cash register? I need to pay for my chocolate…!” Sign!! ah! 

And yes I missed, she is absolutely crazy about cars. Loves to watch the Auto shows and knew all the car logos when she was 1.8 years old. Here’s a video I would like to share 🙂 http://www.youtube.com/watch?v=QbYr3Ms3oGM

And the recipe, I think this is just perfect if you want to have a light lunch. Its simple and easy to make. Actually I think any leftover stir-fries in the fridge you if you have, would be a good idea to fill in too… 

You need –
  • Button mushrooms – 250 grams, thinly sliced
  • Salted butter – 2 tablespoons
  • Small onion – 1, thinly sliced
  • Chopped fresh thyme – 2-3 sprigs
  • Egg Yolk – 1
  • Thick cream – 50 mls
  • Parmesan cheese – grated, 3 tablespoons + extra for garnishing
  • Lasagne sheets – 4

How to –

Heat the butter in a frying pan. Cook the onions till soft. Add the thyme and mushrooms. Cook till soft. Add 2 tablespoons hot water and continue to cook until all the liquid has evaporated. Season with pepper and set aside.

Beat the egg yolk, cream and 3 tablespoons of cheese in a bowl.  Cook the lasagne sheets in boiling water till al dente. Drain well and toss the sheets through the egg mixture while hot. Be gentle so you don’t tear the sheets.

To serve, place the sheet on a plate, place some mushroom mixture on half of the sheet and fold the sheet into half gently. Drizzle the remaining egg mixture and sprinkle grated cheese over the lasagne and serve.



The Colour Me Photography Challenge Series – April

| Rekha Vengalil
This one is for “The Colour Me Photography Challenge Series” hosted by Priya of thehumptydumptykitchen.blogspot.in. 

For more details click here http://thehumptydumptykitchen.blogspot.in/p/the-colour-me-photography-challenge.html