Cauliflower and potato stir fry

| Rekha Vengalil
You need –
  • Potatoes – 3 medium sized. Cut into cubes and boiled
  • Cauliflower – 1, cut into florets
  • Onion – 1
  • Garlic – 1 clove, minced
  • Dried fenugreek leaves – 1 tablespoon
  • Cumin seeds – ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Chili powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Oil – 1 tablespoon
  • Salt to taste
  • Parsley to garnish
 
How to –
 
Heat oil in a pan. Add the cumin seeds and allow to crackle. Add the onion and garlic; fry till onions are lightly browned. Add the powders and dried Fenugreek leaves and fry till oil start to separate.  
 
 
Add the potatoes and cauliflower; mix well to coat. Cover and cook till the cauliflower is tender.
 
Uncover, add the parsley and turn of the heat.  Serve with rice n curry.
 

Lentil and paneer curry

| Rekha Vengalil

You need –
  • Black beans – 1/3 cup
  • Green gram  – 1/3 cup
  • Paneer cubes – ½ cup
  • Onion – 1 large, finely chopped
  • Garlic and ginger paste – 2 teaspoons
  • Coriander powder – 2 teaspoon
  • Chili powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala – ¼ teaspoon
  • Coconut milk – ¼ cup
  • Vegetable stock – 1 cup
  • Curry leaves – 5-6 nos
  • Salt to taste
  • Oil/ghee – 1 tablespoon + for frying the paneer


How to –

Heat oil in a pan and fry the paneer till golden on all sides. Remove and set aside.



In the same saute the onion, curry leaves, ginger and garlic till onions are soft. Add the powders, salt and cook for till oil start to separate. Add the lentils and cook briefly. Add the coconut milk stir well and bring to a boil. Now add the vegetable stock. Cover and simmer stirring occasionally till the lentils are cooked.  Add more stock if need to suite the consistency of your choice.


Crumble the paneer cubes and add to the curry.

Turn off the heat and serve with flat bread.


Sulaimani Tea or lemon tea

| Rekha Vengalil
 From the Malabar region again…!
You need –
  • Water – 2 cups
  • Black tea powder – ½ teaspoon
  • Juice of ½ a lemon
  • Sugar – as required
  • Cardamom – 2
How to –
 
Bring water to boil. Add the tea powder and cardamom and allow to Steep for 5 minutes.
 
Add the sugar and lemon juice, stir well and serve.
 
 

Chicken and spinach curry

| Rekha Vengalil


You need –
  • Chicken – ½ kilo, cut into bite size pieces
  • Spinach – 1 big bunch, washed and drained
  • Onion – 2 medium, thinly sliced
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Chili powder – 1 teaspoon
  • Chicken masala powder – 2 ½ teaspoons
  • Tomato paste – 1 tablespoon
  • Cream – ¼ cup
  • Corriander leaves – chopped 1 tablespoon
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Heat the oil in a pan and sauté the onions till soft.  Add the ginger and garlic and cook for 2 minutes. Tip in the chilli, chicken masala powder and fry till the oil start to separate.  Mix in the tomato paste and cook for 2-3 minutes.



Add chicken and mix well. Add ¼ cup or as required water, cover and cook. Add the spinach during the last 10 minutes of the cooking time.  Once the chicken is done uncover, mix the cream in and bring to a simmer. Turn off of the heat.



Serve hot with rice or flat bread.


Crispy fried pastries with Beetroot and potato filling

| Rekha Vengalil


You need –
  • Pastry sheets – 1 pack
  • Cookie cutter – of your choice
  • Oil for deep frying.
For the filling
  • Beetroot – 1 large, boiled
  • Potatoes – 2 medium , boiled
  • Green chili – 1, chopped
  • Ginger and garlic paste – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala powder – ¼ teaspoon
  • Cumin seeds – ½ teaspoon
  • Parsley – chopped, 2 tablespoons
  • Salt to taste
  • Oil – 1 tablespoon



How to –

Mash the beetroot and potatoes and set aside.

Heat oil in pan, add the cumin seeds and allow crackle. Add the ginger, garlic paste & green chili and fry till the raw smell is gone. Add the powders, salt and fry for 2 mins or till the oil starts to separate.

Add the mashed beetroot, potatoes, parsley and mix well to coat.  Turn off the heat and set aside.


Place the pastry sheet on parchment paper and cut into shapes using the cookie cutter. Take a cut pastry, place the beets-potato filling. Place another cut sheet on top and gently press the edges to seal. You can use a fork to press the sides.

Heat enough oil in a frying pan, Deep fry the filled pastries till golden brown. Remove and set on a paper towel.



Serve with tomato ketchup for your tea-time.


Ham fried rice

| Rekha Vengalil



You need –

  • Ham slices – 5-6
  • Cooked rice – 3 cups
  • Onion – 1, thinly sliced
  • Garlic – 2 gloves, minced
  • Capsicum – ½, cut into small cubes
  • Dark soy sauce – 1 tablespoon
  • Egg – 3, scrambled
  • Chili paste – 1 teaspoon
  • 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 ham, salt, mix and cook for 3-4 minutes stirring frequently.



Add the scrambled egg and capsicum; mix well. Increase the heat, add the rice and drizzle the soy. Mix well to coat the rice. Cook for 3-4 minutes stirring continuously.




Turn off the heat. Garnish with parsley and serve hot.


Dahi Murg

| Rekha Vengalil


Chicken cooked in yogurt and spices; is another favorite dish at home….


You need –
  • Chicken – 500 grams, cut into medium cubes
  • Onion – 1 large, thin slices
  • Garlic grated – 2 teaspoons
  • Garlic grated – 2 teaspoons
  • Coriander powder – 2 teaspoons
  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Chicken masala powder – 1 teaspoon
  • Yogurt – ½ cup, beaten
  • Oil – 3 tablespoons
  • Salt to taste
  • Parsley – to garnish

How to –

Heat oil in pan and brown the meat on all sides. Set aside.
Into the same pan add the onion, garlic and ginger and cook till the onions are soft and brown lightly. Add all the powders, salt and fry till fragrant. Tip in the chicken and mix well.
Turn of heat and add the yogurt Mix well. Back to the heat all 1/4 cup water and cook on low heat till chicken is done.



Garnish with  parsley and serve with flat bread or rice.


Green tea- orange cooler

| Rekha Vengalil
You need – 
  • Green tea bags – 2
  • Jucie of 2 oranges
  • Small piece of ginger, crushed
  • Sugar/honey – as required
  • Hot water – 1.5 cups
  • Ice cubes – 5-6 plus extra for serving
How to –
 
Place the tea bags and ginger in teapot; pour the hot water. Steep for 5 minutes.
 
 
Remove the tea bag; In a blender put the peeled oranges, tea , ice cubes , sugar/honey and blend well. Pass through a sieve. 
 
Pour into glass with ice-cubes and serve chilled.

Vegetable and Macaroni soup

| Rekha Vengalil


You need –

  • Macaroni (I have used no. 32) – 1/3 cup
  • Onion – 1, chopped
  • Carrot – 1, chopped
  • Celery stalk – 1, chopped
  • Corn Kennels– ½ cup
  • Peas – 1/3 cup
  • Vegetable stock – ½ litre
  • Dry basil – ½ teaspoon


How to –

Heat the oil in a large saucepan and all the onion, carrot celery and basil. Cover over low heat still until the veggies are soft.  Add the corn, peas, stock and bring to boil. Reduce the heat and simmer for 15-20 mins until the vegetables are cooked.

Add the macaroni; increase the heat and cook till the pasta is al dente.

Serve immediately.