Vanilla cup cakes

| Rekha Vengalil

You need-
  • Unsalted butter – 110 grams, softened at room temperature
  • Caster sugar – 110 grams
  • Eggs – 2, lightly beaten
  • Vanilla extract – 1 teaspoon
  • self-raising flour – 110 grams
  • Milk – 1-2 tablespoon

How to –
  • Preheat the oven to 180C line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale.
  • Beat in the eggs little at a time and stir in the vanilla extract.
  • Fold in the flour using a spatula, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cups until they are half full.
  •  Into the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted in the middle of the cakes comes out clean.
  • Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.


Tips –
1.   All ingredients at room temperate
2.   Beat the butter until it turns pale
3.   When folding the ingredients, use a spatula. Do not stir in or don’t be heavy handed else you will loose the air in the mixture and your cake will be too heavy

Deep-fried spicy calamari rings

| Rekha Vengalil


You Need –
  • Fresh squid – 250 grams, cleaned and cut into rings
  • Plain Flour – 30 grams
  • Chili powder – 1 teaspoon
  • Vegetable oil – for deep frying
  • Salt – as per taste

How to –
  • In a bowl, combine the flour, chili powder and salt.
  • Toss the calamari rings in the seasoned flour to combine well.
  • Heat the oil a frying pan, Make sure the oil is hot. To test, drop a calamari ring in the oil and it should sizzle at once.
  • Cook the rings in batches until golden brown. Drain on a kitchen towel and serve warm.

Chicken with lemon and garlic

| Rekha Vengalil

You need –
  • Boneless chicken thigh fillet or breast – 500 grams
  • Olive Oil – 2 tablespoon
  • Spanish Onion – 1, finely chopped
  • Garlic – 4 large cloves, crushed
  • Paprika – 1 ½ tablespoons
  • Chili powder – ½ teaspoon ( add more if you want to, as per your taste)
  • Parsley –  finely chopped , 3 tablespoon
  • Lemon Juice – 2 tablespoon
  • Chicken stock – ¼ cup
  • Red wine – 1 ½ tablespoon
  • Salt and pepper – as per taste

How to- 
  • In large pan heat the oil. Add the chicken in batches and brown well on all sides. Set aside
  • Into the same pan add the onions, cook till soft.
  • Add the garlic and continue to cook for another 2 mins. Stir in the paprika.
  • Add the chicken, lemon juice, parsley, stock, salt and pepper.
  • Lid on and cook over low heat until chicken is done. This is a semi-dry gravy so you may want to add water as per your need.
  • Uncover, add the wine and stir well. Turn of the heat.

Serve hot with flavored rice.

Apricot Pilaf

| Rekha Vengalil


You need –
  • Basmati Rice – 1 cup
  • Butter – 1 ½  tablespoon
  • Onion – 1 , finely chopped
  • Finely chopped fresh Mint – 1 tablespoon
  • Ground cinnamon – ¼ teaspoon
  • Dried Apricots – 100 grams, diced
  • Hot chicken stock – 2 cups
  • Raisins – 100 grams
  • Salt and freshly ground black pepper – as per taste

How to –
  • Soak the rice with some salt for 2 hours. Drain thoroughly.
  • Heat the butter in heavy bottom sauce pan and sauté the onions till soft.
  • Add the mint leaves, salt, pepper and cinnamon. Cook for 2 minutes.
  • Add the rice and mix well. Add the hot chicken stock.
  • Add in the apricots and raisins and stir well.
  • Cover cook till 75% done. Place a folded tea towel under the lid and press tightly. Turn down the heat to very low and cook 15 mins or till done.

Fluff up the rice with a fork and serve hot.

French Fries

| Rekha Vengalil
















You need –
  • Russets potatoes
  • Peanut oil – for deep frying
  • Salt to taste

How to –
  • Cut potatoes into ½ inch slices
  • Put them in a bowl with cold water and allow to soak for 15 minutes.
  • Drain well and dry thoroughly using a clean kitchen towel.
  • In a deep pan gently heat the oil and fry the potatoes till cooked through and they turn light brown.
  • Drain on a paper towel and set aside.
  • Increase the heat of the oil and cook the fries again in batches for 1 or 2 mins or until crispy and golden.
  • Drain on a paper towel and into a large bowl. Season with salt and serve hot.

Banana-Kiwi Smoothie

| Rekha Vengalil

Banana-Kiwi Smoothie
You need –
  • Kiwi – 2 nos
  • Banana – 1
  • Milk -150 mls
  • Fresh Cream – 50 mls
  • Sugar – 3 teaspoon

How to –
  • Peel and slice the banana. Into a freezer bag and freeze for 2-3 hrs.
  • Peel and chop the kiwi fruits.
  • In a blender, place the banana, kiwi,milk,cream and process until smooth.

Serve chilled!

Thai inspired chicken fried rice

| Rekha Vengalil


You need-

  • Chicken fillet –  4 nos
  • Spring Onion, sliced length-wise  – 1 cup
  • Onion – 1 large finely chopped
  • Cold steamed rice – 2 cups
  • Capcicum, thinly sliced – 1 cup
  • Soya Sauce – 1 tablespoon
  • Chilli , sliced thinly length-wise – 1 no
  • Egg – 2 nos
  • Seasme oil – 2 tablespoon
  • Salt n papper as per taste
  • Vegetable oil, required for frying the chicken – 2-3 tablespoon
For the marinade

  • Ginger & Garlic, grated – 1 teaspoon each
  • Paprika – 2 teaspoons
  • Light Soy sauc – 1 teaspoon
  • Honey – 1 teaspoons
  • Lime Juice – 2 teaspoons
  • Salt 














How to – 

  • Wash n pat the excess water from  the fillets.
  • Marinate with all the ingredients above under marinde and set aside for 20 mins.
  • Heat veg oil in a pan and fry the chicken till done and is golden brown on both sides. Remove, shred into small pieces and set aside.
  • Heat oil in a wok. Fry Onion and sliced chilies until soft.
  • Add the rice, shredded chicken, soy sauce and toss till combined well.
  • 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.
  • Add the capsicum and cook for a minute.
  • Turn off the heat and stir in the spring onions.
  • Garnish with coriander leaves.

    Ela Ada

    | Rekha Vengalil
    Ela Ada


    You need – Makes 4
    • Rice Flour – 1 cup
    • Boiling water – 175 mls or enough to make dough
    • Salt to taste
    • Banana leaves – cut into squares

    For the filling –
    • Grated coconut – 1 cup
    • Grated Jaggery/ cane sugar – 3/4 cup
    • Water – 1 tablespoon

    How to –
    • In sauce pan melt the Jaggery and bring to a simmer.
    • Add the grated coconut and cook til semi dry and set aside
    • Pour the boiling water onto the rice foul and knead to make smooth dough.
    • Divide the dough equally and shape into balls.
    • Take the banana leaf, smear with few drops of water.
    • Place the ball of dough in centre of the leaf. Dip your finger in water and spread the dough into a thick circle.
    • Place a tablespoon of the filling in the centre. Fold the leaf over to form a half moon shape.
    • Gently press the edges to the seal the filling in
    • Heat a griddle and cook both sides. Leave should turn brown and char a bit.

    Perfect to go with the evening tea…

    Crapes with coconut filling

    | Rekha Vengalil
    Crapes with coconut filling

    You need –
    For the crapes
    • All purpose flour – 1 cup
    • Egg – 1
    • Water – 1  cup
    • Sugar – 3 teaspoons
    • Salt – ¼ teaspoon

    For the coconut filling
    • Grated coconut – 2 cups
    • Sugar – ½ cup
    • Water – 3 tablespoon
    • Cardamom – 2 nos

    How to –
    • To make the filling, bring the sugar and water to boil.
    • Add the grated coconut and till the mixture is dry but still moist and set aside
    • To make the batter, in a mixing bowl beat the egg.
    • Add the flour , sugar, salt and mix.
    • Add the water and make a smooth lump free batter.
    • Heat a flat griddle, grease it with few drops of oil.
    • Pour a ladle of batter and make a thin medium sized crepes
    • Cover and cook for 3 minutes.
    • Uncover and cook for a minute.
    • Place some coconut filling lengthwise in the middle of the crape and fold in the side.

    Serve warm.