Easy recipes

Ulli theeyal

| Rekha Vengalil
 
Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.
 

You need –

  • Shallots/ pearl onions – 1 cup, Cut into half if big
  • Grated coconut – 3/4 cup
  • whole coriander – 1.5 tablespoons
  • Whole died chili – 3-4 or per taste
  • curry leaves – 2+ 1 sprigs
  • Turmeric powder – 1/4 teaspoon
  • Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted
  • water – as required
  • salt – to taste
  • Coconut oil – as required

For tempering-

  • Mustard seeds – 1/4 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Dried chili – 1
  • Coconut oil – as required


How to –

Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.
In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.
 
Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.
 
 
For tempering :
 
Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.
 
 

Pan grilled prawns with honey-chili dip

| Rekha Vengalil
Prawns and crabs are not often cooked here as the man is allergic to it. So it’s more become a way of pampering me once in a while. After a busy 2 weeks (yes! work and lots of baking for my daughter’s school kept me on my toes literally) I gave into deliciously grilled prawns with a sweet n spicy dip- all just for me… 
 

You need –

  • Tiger prawns– 250 grams, cleaned
  • Paprika – 1.5 teaspoons
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Dried basil – 1/4 teaspoon
  • Lemon juice – 1 teaspoon
  • Olive oil – 1 tablespoon
  • Salt to taste
  • Rockets to serve (optional)
  • skewers – 3-4, soaked in water for 30 minutes
For the dip –
  • Honey – 2 tablespoons
  • Extra virgin olive oil – 1 tablespoon
  • Fresh red chili – 1, de-seeded and minced
 

How to –

In bowl, marinate the prawns with paprika, cumin powder, turmeric powder, dried basil lemon juice olive oil and salt for 30 minutes.
Skew 3-4  prawns into each skewer.

 

Heat a griddle pan and place the skewed prawns and grill till done.
 
To make the dip –
 
In bowl, beat the honey, oil and chili till well combined.

 

Serve the grilled prawns with rocket leaves and the dip.

 

Thai curried fried rice

| Rekha Vengalil
One of the easiest one-pot meal that can be done up in a jiffy…
You can use beef, pork or prawns and veggies of your choice. Of course don’t use veggies that get too mushy as they cook. I have not used salt as store brought curry paste are salty and so does fish sauce.  So please taste first before adding salt.
 

You need –

  • Red curry paste – 2 tablespoon
  • Cooked cold rice – 2.5 cups
  • Chicken fillet – 200 grams, cut into thin strips
  • French beans – Cut into 1.5 inch long, 1/2 cup
  • Carrot – Cut into thin 1.5 inch long, 1/2 cup
  • Baby corn – Cut into 1.5 inch long, 1/2 cup
  • Lime leaves – 2, finely chopped
  • Fish sauce – 1.5 tablespoons
  • Spring onions and coriander leaves to garnish

How to –

Heat oil in wok/skillet. Add the curry paste and cook till fragrant and oil starts to separate. Add the chicken strips and fry till done.
Add the veggies and cook till done ( Do not over cook. Keep them crisp). Add the rice, lime leaves and fish sauce. Combine well and continue to fry till the rice is heated through.
 
Garnish with spring onions and coriander leaves. Serve hot with fried eggs.
 

Sending this recipe to Cooking With Seeds (CWS) December 2013: Rice. For detial on the events click here CWS event announcement

 

Strawberry marshmallow mousse

| Rekha Vengalil
 
These delicious do-ahead dessert is so easy and don’t take long to make up.  The recipe is from BBC food. I have not made any change but added a few mint leaves that gave way to a nice flavor.
 

How to –

  • Fresh strawberries– 250 grams, halved (Set aside 2-3 berried if you want to garnish)
  • Caster sugar – 25 grams
  • Mini marshmallows – 140 grams
  • Mint leave – 4
  • Double cream – 200 ml
  • Water – 100 ml
 

You need –

In a sauce pan put strawberries, mint leave, water and sugar. Cook over a medium heat until soft enough to mash.
 
Turn off the heat and mash the berries, using a fork, until pulpy. Add the marshmallows into the hot strawberries and stir continuously until the mallows have completely dissolved. Leave to cool.
 
In a clean and dry bowl, whip the cream until it holds its shape. Gently fold the cream into the cooled strawberry mix.
 

Spoon into the serving bowls and chill for about 2 hours or till set. 

You can garnish with the reserved strawberries and serve..



 

Kadai Tofu

| Rekha Vengalil


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 

Potato stir-fry

| Rekha Vengalil
 
A long pending post! I make this very often, but never made into this space. One of my favorite from childhood, indeed the first recipe I learnt from my mom. An easy and uncomplicated recipe, we normally savor this with Rice, sambar/Rasam.  

You need –

  • Potato – 2 nos, cut into bite size cubes
  • Onion – 1 small, finely chopped
  • Garlic – 1 small clove, minced
  • Chili powder – 1/2 teaspoon or per taste
  • Turmeric powder – 1/4 teaspoon
  • cumin seeds – 1/4 teaspoon
  • Dried Kasoori Methi– 1 teaspoon
  • Garam masala – 1/4 teaspoon
  • Oil – 1 tablespoon or as required
  • salt to taste
  • Coriander leaves – to garnish

How to –

In a pot boil the potatoes with turmeric powder till done. Make sure not to over cook and mushy. Drain the water and set potatoes aside.

Heat oil in pan, add the cumin seeds. Once they start to pop, add the chili powder and fry for a minute. Add the onion and garlic and saute till the raw smell of garlic is gone and onions are soft and start to brown.

Add the cooked potatoes salt and mix will. Sauté for 2 minutes. Now add the Kasoori Methi, garam masala and stir fry for a minute.


Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice and curry.

 

Spicy chicken and bell pepper stir-fry

| Rekha Vengalil

You need- 

  • Chicken breast – 500 grams, cut into thin strips
  • Bell peppers – 2 small (I used red and yellow), Cut lengthwise
  • Green chili – 2, minced
  • Garlic – 2 cloves, minced
  • Onion – 1 small, thinly sliced
  • Ginger – minced, 1 teaspoon
  • Dark soy sauce – 1.5 tablespoons
  • Rice wine vinegar – 2 teaspoons
  • Sesame oil – 1 tablespoon or as required
  • Sambal chili paste – 2 teaspoons

How to –

In heat oil in wok and fry the chicken strips till slightly browned. Remove and set aside.

Into the same wok, add more oil if need. Add the garlic, ginger and chilies and saute for a minute. Add the onion and cook till translucent.

Add the Chili paste and cook till the raw smell is gone. Tip chicken, soy sauce, vinegar and toss everything well till combined and stir fry for 3 minutes.

Add the bell peppers and stir fry for further 2 minutes or till just done. Do not over cook the peppers. keep them crispy.


Check for seasoning and add salt if required since soy sauce is salty.

Turn off the heat garnish with some fresh coriander leaves and serve hot with boiled or fried rice.

Couscous and bacon salad

| Rekha Vengalil
 
The staple food of North Africa and is made from fine semolina. Traditionally the couscous is steamed over a pot in which the meat or veggies are cooked. In here we find mostly the instant couscous which just needs to be added into a pot of boiling water and stock. Cover and allow to stand for 5 minutes or as per the instructions on the packet.
 
Well this is also one of my standbys when I need to make something quick. Its perfect with  stew.


You need –

  • Couscous – 1 cup
  • Chicken stock – 1/2 cup
  • Water – 1/2 cup
  • Bacon – 150 grams (chopped in small pieces)
  • Bell pepper – 1 (I used 1/2 of yellow and 1/2 of green). Finely diced
  • Paprika – 1 teaspoon
  • Garlic – 1 clove, minced
  • Olive oil – 1 tablespoons
  • Lemon juice – 2 teaspoons
  • mint leaves – finely chopped, 2 teaspoons
  • Parsley 
 
How to –
 
In pot, bring the stock and water to boil. Turn off the heat add the couscous, cover and allow to stand for 5 minutes or until the liquid is all absorbed. Fluff with the fork occasionally.

Heat 1 teaspoon of olive oil in a pan, add the garlic while the oil is still cold and cook till soft over low flame. Add the bacon and fry till crispy. Add the paprika and stir briefly.
 
Now add the bell pepper and cook for 2 minutes. Make sure not to over cook the bell pepper.

 

Turn off the heat and add the bacon-bell pepper mixture to the couscous. In a small bowl mix the remaining olive oil and lemon juice and drizzle over the couscous; toss well to combine. Garnish with chopped mint leaves, parsley and serve.