Stir fried carrots with bean sprouts

| Rekha Vengalil
Stir fried carrots with bean sprouts
You need – 
  • Grated carrots – 2 cups
  • Bean sprout – 1 cup roughly chopped
  • Cumin seeds – 1/2 teaspoon
  • Turmeric powder – ½ teaspoon
  • Onion – thinly sliced ½ cup
  • Green chili – 1 slit
  • Dried fenugreek leaves – 1 teaspoon
  • Oil – 1 tablespoon or as required
  • Salt to taste

How to –
  • Heat oil in skillet. Add the cumin seeds. Let it crackle.
  • Add onions, green chili. Saute till onions turn golden brown.
  • Add turmeric and fenugreek leaves, and fry for a minute.
  • Add carrot, salt and mix well. Cover and cook for a 2 minutes.
  • Add the sprouts and continue to cook for 2-3 minutes. Take care not to overcook the veggies.
  • Turn off the heat and serve hot.
Stir fried carrots with bean sprouts

Cheesy French toast

| Rekha Vengalil
Cheesy French toast
You Need –
  • Eggs – 2
  • Vanilla essence – 1 teaspoon
  • Sugar – 2 teaspoon
  • Cinnamon – ¼ teaspoon
  • Butter- 1 tablespoon
  • Bread – 4 slices
  • Grated Mozzarella – 1/3 cup

How to –

  • Mix eggs, cinnamon, sugar and vanilla in bowl and beat well.
  • Melt the butter in a skillet.
  • Soak the bread slices . Sprinkle the grated cheese on one side and place the soaked bread with the cheese side down in the skillet.
  • Sprinkle the cheese on the other side and toast until golden brown on both sides.

Macarons… BLISS :)

| Rekha Vengalil

Never thought that my macarons would turn out to be a hit the first time. I did go through a lot of recipes and tips before I baked.  Adapted from Martha Stewart’s recipe which was easy to follow, but I have gone with aging the egg whites whereas the recipe uses egg whites at room temperature. One of the website says to time each process so the next time when you bake the shells you know where to correct if you have gone wrong the previous time and I think this is a very useful tip for any baking and here especially with beating the egg whites as you don’t want to over beat the whites but beat it enough to form a stiff glossy peak. The other crucial point is when mixing the egg whites with the flour and sugar mixture. You must be careful not make the batter runny as you will end up with the macarons not rising as they should. Macarons are particularly sensitive to heat, so it’s crucial that you adjust cooking times according to your oven’s power.

You could choose the filling of your choice. I have used white chocolate Ganache. Happy Baking! …And don’t lose heart if they don’t turn out so perfect the first time.. Practice makes it perfect..:-)

You need –
For The Macarons
  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, aged for a 2 days (Please see here on how to age the egg whites)
  • 1/4 cup superfine sugar
  • Food color of your choice

Pre-heat the oven to 375 F

How to –

  • In food processor, process the almond flour and icing sugar. Sift the flour and sugar mixture in sieve twice discarding any almond lumps that are too big to pass through the sieve.
  • Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed. Add the caster sugar, and beat on a low speed. Once combined increase the speed to high and whisk till glossy and stiff peaks are formed (For me, it took 7 minutes on electric hand beater on a high speed). Add the food colour of your choice and beat for 25-30 seconds. Please make sure not to over beat the egg whites.
  • Sift the flour mixture over the whites and fold gently using a flexible spatula. You need a smooth and shinny mix.  Do not make the batter too runny or the macaroons won’t rise as they should. When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak.
  • Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip. On a parchment-lined baking sheet pipe the ¾ inch rounds leaving 1-2 inch gap between each piping. Drag the pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air.
  • Allow the piped macarons to stand on a room temperature for 30-45 minutes.  The stand time varies with temperature at different places. What you need is the piped macarons to form a very thin, smooth crust, when you tap it lightly with your finger, the batter will not stick to your finger.
  • Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.
  • When fully cooled, Sandwich 2 same-size macarons with the filling of your choice.

For the white chocolate ganache
  • 70 grams white chocolate
  • 70 mls double cream
  • ¼ tsp vanilla essence

How to-
Heat cream in saucepan until it comes to a boil. Pour the cream over the chocolate and use a spatula or wooden spoon to stir in a circular motion from the centre of the bowl and slowly incorporate more and more of the cream until the chocolate and cream comes together into a smooth emulsion. Let it cool at room temperature and the in fridge until firm enough to pipe.

Rajma masala

| Rekha Vengalil

Rajma masala
You need – 
  • Rajma/Red Kidney Beans 1 cup. Soaked overnight
  • Onions – ½ cup finely chopped
  • Ginger – 1 teaspoon chopped
  • Green Chili – 1 chopped
  • Tomatoes – 1 medium
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Butter – 1 tablespoon
  • Coriander leaves – 2 tablespoons chopped
  • Oil – 1 tablepoon
  • Salt to taste
How to – 
  • Pressure cook the rajma in 2.5 cups of water till soft.
  • Heat oil to a sauce pan, add splutter the cumin seeds.
  • Add the chopped chili, ginger and onions. Sauté until onions are soft and golden brown.
  • Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute till tomatoes are soft.
  • Add the cooked rajma , salt, 1 cup water, butter and simmer for 30 minutes on low heat. 
  • Turn off the heat. Garnish with coriander leaves and serve with rice.

Recipe source: Adapted from Archana’s kitchen.

Naadan Ayala curry (Kerala Mackerel curry)

| Rekha Vengalil
IMG_6145-002
Update with new pictures.
IMG_6220You need
  • Mackerel – 500 grams
  • Small onion – chopped ½ cup
  • Ginger – sliced 1 teaspoon
  • Green chilies – 2 slit lengthwise
  • Curry leaves – 2 twigs
  • Kudampuli/Gambooge – 4-5
  • Coriander powder – 4 tablespoon
  • Kashmir chili powder – 2 tablespoon
  • Turmeric – ¼ teaspoon
  • Crushed pepper – ½ teaspoon
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1/2 cup
  • Oil – 2 tablespoon
  • Fenugreek – ½ teaspoon

IMG_6251

How to –
  • Heat oil in a pan. Add the fenugreek and let it start to splutter.
  • Add the ginger, garlic, curry leaves and green chilies. Sauté till the raw smell is gone.
  • Add the onion and cook till the onions turn golden brown
  • Add all the dry masala powder, Kudampuli/Gambooge, salt and fry till oil start to separate.
  • Add the thin coconut milk and bring to boil.
  • Add the fish,cook till done and the gravy is thick.
  • Add the thick coconut milk. Swirl the pan lightlyand bring to boil.
  • Turn off the heat. Serve with rice.
IMG_6226

 

Fish and Peas Risotto

| Rekha Vengalil
Here is my version of Fish and Peas Risotto.

Fish and Peas Risotto
You will need
  • ·Butter – 1 ½ tbsp
  • Olive Oil – 1 tbsp
  • Fish (prefer fish with less Odder) cut into cubes– 500 grams
  • Onion finely Chopped – 1
  • Garlic Clove – 1
  • Arborio Rice – 1 cup
  • Dry white wine – ½ cup
  • Vegetable broth – 3 cups
  • Frozen Peas – ¾ cup
  • Fresh Cream – 2 tbsp
  • Juice 1 lime
  • Chopped Parsley – 2 tbsp
  • Salt and freshly ground pepper to taste
How to-
  • Heat the butter and oil in a heavy bottom pan, add the fish cubes and sauté until light golden brown on all sided. Please do not burn the fish as this can completely change the flavor of the dish. Once done transfer to a plate and set aside.
  • Saute onion and garlic for 1-2 minutes or till translucent.
  • Add the rice and saute till the grains are translucent approx about 5 minutes.
  • Add the wine and cook till it evaporates. Now add the hot broth ½ cup at a time, stirring and adding the next when the last addition has been absorbed.
  • Add the peas and cook for 15-20 minutes or till the rice is soft.
  • Add the fish, cream, lime juice, parsley. Season with salt and pepper.
    Combine and cook for 1-2 minutes.  Turn off the heat and Serve hot.

My instant noodles with veggies

| Rekha Vengalil

The other day it was literally a fridge attack…  Cooked up this meal with all the left over veggies in the fridge.. and was a instant hit too 🙂

Instant noodles with veggies

You need –

  • Instant noodles – 2 packs
  • Carrot – Cut into small cubes ½ cup
  • Cabbage – thinly sliced ½ cup
  • Frozen corn and peas – ½ cup
  • Shallots – sliced, 2 tablespoon
  • Green chilli – 1, finely chopped
  • Olive oil – 1 tablespoon
  • Soya sauce – 1 teaspoon
  • Salt and pepper – as per taste

How to –
  • Cook the noodles in boiling water. Drain and set aside.
  • Heat oil in a skillet. Add the onion, chilli and sauté till onion turn golden brown.
  • Add the carrot, peas, corn and sauté for 3 minutes
  • Add the cabbage, salt, pepper, soya sauce and combine well.
  • Now add the cooked noodles and toss well.
  • Turn off the heat. Garnish with parsley and serve hot.
Instant noodles with veggies

Please note – Don’t over cook the veggies. 

Kerala chicken stew

| Rekha Vengalil
A comfort food.This is a mild stew where chicken is cooked in coconut milk and whole dried spices. This is my mother’s version, and to me she makes the best appam and stew..

 
You can cook this with lamb or beef. For Vegetarians, omit the meat and add more veggies. The stew is best with appam.

Kerala chicken stew
You need –
  • Chicken – 500 grams
  • Onion – finely chopped 1 cup
  • Potatoes – 1 large. Cut into cubes
  • Carrot – 2. Cut into cubes
  • Ginger – chopped 2 teaspoon
  • Garlic – chopped 2 teaspoon
  • Green chillies – 2 slit length wise
  • Curry leaves – 10-15
  • Dried spices
    • Cinnamon – 1 small stick
    • Clove – 2
    • Cardamom – 2
    • Star anise – 1 small
    • Fennel seeds – ½ teaspoon
    • Crushed pepper – ½ teaspoon
    • Bay leaf – 1/2
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • Coconut oil – 2 tablespoon
  • Salt – to taste
How to –
  • Heat oil in a pan. Add all the dried spices and fry until the raw smell is gone.
  • Add the onions, Ginger, garlic, chilies, curry leaves and continue to fry until onions turn soft.
  • Add the chicken piece, potatoes and continue to fry for 2-3 minutes.
  • Add the thin coconut milk, salt, cover and cook.
  • When the chicken is half done, add the carrots and continue to cook till the chicken is fully done.
  • Add the thick coconut milk and bring to boil.
  • Turn off the heat and serve with appam.
Kerala chicken stew
 

Pasta alla Carbonara

| Rekha Vengalil

Who invented this dish??!! Well who ever did, has sure invented a classic. The art of making a perfect carbonara is finding the right point when raw eggs are added to the cooked pasta, are no longer liquid but yet cooked and creamy.

Pasta alla Carbonara
You need –
  • Bacon slices – 150 grams
  • Spaghetti (you also use linguine, fettuccine, rigatoni or bucatini) – 500 grams
  • Eggs – 4
  • Heavy cream – ½ cup
  • Grated parmesan cheese – 3/4 cups
  • Olive oil – 2 tablespoon or as required.
  • Salt and pepper – as per taste.

How to-
  • Cook the pasta in the boiling salted water until done.
  • In pan heat oil and cook the sliced bacon until crisp. Remove and drain on a paper towel.
  • Beat the eggs, cream in bowl and season with salt and pepper. Add the cheese and combine.
  • Drain the pasta and add the bacons. On a low heat, add the egg mixture. Mix vigorously to coat the pasta evenly and the eggs cook but still creamy.

Turn off the heat and serve immediately.

Pasta alla Carbonara

Please note – as soon as you add the egg mixture, work quickly to toss everything together. Ensure you don’t let the eggs cook too much otherwise they will start to scramble. Eggs should be at room temperature to start. I have used linguine.