Mushroom fried rice

| Rekha Vengalil


You need –
  • Cold steamed rice – 2 cups
  • Peanut oil – 2 tablespoons
  • Onion – 1, finely chopped
  • Red chili – 1 sliced
  • Mushrooms – 200 grams, thinly sliced
  • Grated Ginger – 1 teaspoon
  • Grated garlic – 1 teaspoon
  • Eggs – 2 beaten
  • Salt – to taste
  • Pepper – to taste
  • Light soy sauce – 2 teaspoon
  • Rice wine vinegar – 1 teaspoon
  • Coriander leaves – ½ cup
  • Red chilies – 2 for garnishing (optional)
How to – 
  • Heat oil in a wok. Fry the onion, chilies, ginger and garlic until soft.
  •  Add the mushrooms, and fry until cooked. Fry for a minute or two.
  • Add the rice, soy sauce, rice vinegar and toss thoroughly until the rice is coated with the mixture and heated through.
  • Push the rice to the side of the wok making a well in the middle, now add the beaten eggs, season with salt and pepper.
  • Stir until the eggs start to set and mix well with the rice on high heat until the eggs are cooked.
  • Turn off the heat. Garnish with coriander leaves and chili.

Chocolate marshmallow drink

| Rekha Vengalil
My daughter simply loves this one.. Its her weekend drink. She loves to sip and bite into the marshmallows. Its sure a fun glass of milk…. Atleast i don’t have to go on “please finish your milk fast…” 🙂

You need –
  • Milk – 1 cup
  • Marshmallow – ¼ cup
  • Chocolate drink mix – 3 teaspoons


How to-

  • In a sauce pan heat the milk. Bring it to a boil.
  • Add the marshmallows and allow it to melt. Add the chocolate mix. Stir well.
  • Turn off the heat. Pour into a cup. Top with few marshmallows and serve.

    Apple lemonade

    | Rekha Vengalil


    You need –
    • Apple juice – 1 cup
    • Lemon Juice – 1/3 cup
    • Hot water – 1//2 cup
    • Iced water – 1 cup
    • Sugar – 1 tablespoon or as required




    How to
    Dissolve the sugar in the hot water. Add the apple juice and lemon juice. Pour in the chilled water and mix.
    Serve immediately or refrigerate until you serve.


    Mini pathiri – with coconut filling

    | Rekha Vengalil

    I sure can’t get enough with the Malabar food…  my palate is only getting stronger..:-) for those who are new to Malabar here’s something to read and know more about MALABARregion of Kerala.


    You need
    • All purpose flour – 2 cups
    • Ghee/clarified butter – 2 tablespoons
    • Salt – as per taste
    • Water – as required
    • Oil – for frying

    For the filling
    • Grated coconut – ½ cup
    • Raisins – 1/3 cup
    • Caster sugar – ¼ cup
    • Cardamom powder – 1 pinch
    • Rose water – 2-3 drops

    How to –
    • In a bowl mix flour, ghee, salt and with enough water to make a make stiff dough. Divide into lemon size equal portions. With a rolling pin roll out and using a round shape cookie cutter into shapes and set aside.
    • Combine all the ingredients under filling and set aside.
    • Place 1 teaspoon of the filling on to the rolled pathiri and place another rolled pathiri to top and using your figure seal the edges.
    • Heat oil in frying pan and deep fry the pathiris until golden brown on both sides.
    • Serve warm.

    Beetroot poriyal/ stir-fry with grated coconut

    | Rekha Vengalil
    You need –
    • Beetroot – 1, large, chopped into small cubes
    • Onion – 1, thinly sliced
    • Green Chilies – 1-2
    • Oil – 1 tsp
    • Mustard – 1/4 teaspoon               
    • Urad Dal – 1/4 teaspoon
    • Curry Leaves – 1 sprig
    • Grated coconut – 2 Tablespoon
    • salt as per taste


    How to –
    • Steam cook the beets till done. set aside.
    • Heat oil in a pan. Splutter the mustard seeds, urad dal and curry leaves.
    • Add onion and green chilies. Saute till onions turn golden brown. Add the beetroot.
    • Saute over high heat for 2 – 3 minutes.
    • Sprinkle the grated coconut, mix well. Turn off heat.
    • Serve hot with rice.

    Chocolate terrine with raspberry sauce

    | Rekha Vengalil
    This elegant dessert adapted from a cook book is “to die for”… Its perfect when you have guests over since this is a do-ahead dessert as it needs to be refrigerated atleast for 12 hrs before you serve. 



    You need –
    • Dark chocolate – 400 grams
    • Butter – 125 grams
    • Egg yolk – 4
    • Icing sugar – 75 grams
    • Ground cinimamon – ½ teaspoon
    • Thick cream – 500 mls
    • Vanilla essence – ½ teaspoon

    For the raspberry sauce

    • Raspberries – 1 cup
    • Icing sugar – 3 tablespoon
    • Orange juice – 1 tablespoon

    How to –
    • Melt the chocolate either double boiler or microwave. Add the butter and stir until smooth.
    • In Bowl using an electric mixer beat the egg yolks, icing sugar and cinnamon until foamy.
    • Beat in the chocolate mixture and set aside.
    • In another bowl whip the cream. Add the vanilla essence and continue to whip until soft peaks. Fold it into the chocolate mixture.
    • Prepare a 11’ inch cake mold with wax paper. Pour the mixture in, cover and refrigerate for 12-24 hours.

    To make the sauce
    • Puree the berries in blender. Pass through a fine sieve into a bowl. Discard the seeds.
    • Stir in sugar and orange juice. Cover and refrigerate.

    Pumpkin curry

    | Rekha Vengalil


    You need –
    • Pumpkin – 250 grams, cubed
    • Onions – 125 grams
    • Cumin seeds – 1 teaspoon
    • Ginger – 1 small piece
    • Garlic – 3 big cloves
    • Cashew nuts – 10 grams
    • Garam masala – ½ teaspoon
    • Dried methi leaves – 2-3 tablespoon
    • Chilli powder – 1 teaspoon
    • Turmeric powder – ¼ teaspoon
    • Tomato puree – 2 tablespoons
    • Double cream – 1/3 cup
    • Water – 1 cup
    • Lime juice – 1 teaspoon
    • Salt – to taste

    How to –

    • Grind the cashew nuts, onions, ginger and garlic to a fine paste.
    • Heat oil in pan, add the onion paste and fry till the raw smell is gone.
    • Add the tomato puree, lime juice, turmeric powder, chilli powder, methi leaves and salt. Continue to fry for 2-3 minutes.
    • Add the cubed pumpkins and fry for 3-4 mins on low heat.
    • Add water, cover and cook until the pumpkins are tender on low heat stirring occasionally.
    • Add the crea, and garam masala and simmer until the pumpkin is soft.


    Serve hot with rotis.

    Chicken, shiitake mushrooms and fresh peas in creamy sauce

    | Rekha Vengalil

    You need –
    • Skinless chicken breast – 250 grams, thin strips
    • Fresh shiitake mushrooms – 150 grams, Discard the stem and thinly sliced
    • Fresh peas (pods) – 75 grams
    • Frozen peas – ¼ cup
    • Fresh ginger – 2 teaspoon
    • Cream – ½ cup
    • Cornstarch –  1 teaspoon
    • Fresh Parsley – 2 tablespoon chopped
    • Spring Onions – 2 tablespoon chopped
    • Salt and pepper – as per taste
    • Vegetable oil – 1-2 tablespoon

    How to –
    • In sauce pan, bring water to boil. Add the peas and cook till tender but yet crisp (around a min). Drain and set aside.
    • In a bowl stir together the cream, cornstarch, salt and pepper. Set aside.
    • In large pan heat the oil. Add the grated ginger and stir fry for a few seconds. Add the chicken strips, fry for 3-4 mins. Add the mushroom and continue to fry for another 2 mins.
    • Add the cream, salt, pepper and stir well, cook until the cream thickens.
    • Add the peas and cook for a minute or two.
    • Garnish with parsley and spring onions.

    Serve hot.

    Coconut chutney

    | Rekha Vengalil


    You need- 
    • Grated coconut – 1 cup
    • Dried red chillies – 5-6 or as per your palate
    • Onion – 1 medium, roughly chopped

    For seasoning

    • Cumin seeds – ¼ teaspoon
    • Mustard seeds – ½ teaspoon
    • Curry leaves – twig
    • Dried chili – 1
    • Salt to taste
    • Oil – 1 teaspoon

    How to –
    • In a blender, blend the coconut, onion, chilies with salt with enough water to make a fine paste.
    • Heat a oil in a pan, add the mustard seed and cumin seeds. Allow to splatter.
    • Add the curry leaves and dry chili.
    • Add the coconut paste. Heat through and turn off the heat.

    Perfect for dosa and idlly.