The blog has a good collection of both vegetarian and non-vegetarian recipes .My favorite ones are Shrimp pickle , then some chicken curries like Butter chicken ,Kerala style chicken curry  it is  always thick and creamy that I seriously wished I could try it through the monitor.  I requested Rekha to bring anything other than Kerala food as she  is adept in other cuisines too. Knowing my taste she told me she was going to cook chicken that day and next morning when I woke up and checked everything was ready in my mail.Phew!I was speechless!!

  I have asked Rekha a few questions that should benefit other bloggers too.Before going to that I would like to draw your attention to her style of taking photographs in pristine white backgrounds. I am not an expert in photography but I do enjoy seeing well taken ones. Note that she attends to every little detail in the recipe I mean the ingredients are individually photographed in different settings. I am sure you guys will agree with me as to how much planning and effort is put in to set up each shot to come out perfectly in natural light .If you are someone who chases sunlight you will know how harsh the shadows can get and how much time one actually gets the right kind of light required.Subtle shadows are needed so that the plates and pans don’t look suspended in the air and it adds depth too. Take a look at some the pictures here Lemon tea , Mango lemonade to see how light is captured.

Over to Rekha Vengalil

 Tell us more about you.
 I am Rekha and I am from Kochi, Kerala. Brought up in Bangalore and moved to Singapore after my marriage.A HR consultant by profession and I am currently working as a part-time consultant with HR consulting firm.Living in Singapore with my husband who works for an international bank and we have a 5 year old little angel.
Cooking is something I have always loved to do but until marriage that it became a passion.Moving to Singapore was one key reason for me to fall in love with food.The amalgam of cuisines here inspired me big time into culinary world, and I started experimenting on my own.Once I experienced the creative satisfaction of cooking there was no looking back.It has been a wonderful journey. Enjoying every bit…..Cooking up, styling and photography.Each recipe has been  learning and continuing to learn.

 What type of food do you cook on weeknights?
 It’s anything that’s easy to make.Usually it’s roti and Vegetable curry,simple chicken curry or Dal..A vegetable stir-fry is a must at least 4-5 times a week.

• Kerala peas curry ,this is one curry I made recently and has been a frequenter.
• Asian vegetable curry
• Dal tadka
• Stir fried carrot with bean sprouts

• Fish Mappas
• Carbonara
• Pork curry
• Baklava

 

                                               PENANG CHICKEN

Penang is a state in Malaysia and is long known as the food capital of Malaysia.Food here is an ethnic mix of Chinese,Malay and Indian.To read more about Penang click here

Dried chili- 5-6 as per your taste (soaked in warm water for 30 mins)
Star anise- 1 small
Cinnamon- 1 medium stick
Cloves -2
Turmeric powder- 1/4 teaspoon
Chicken curry powder-2 tablespoon
Coconut milk – 200 mls
Oil-1 tablespoon
Salt- to taste

How to –

Add the coconut milk and bring to a gentle simmer.Turn off the heat.Serve hot with steamed rice.

Thank you so much…. Rekha, for such a beautiful post and obliging to do it for me.Wishing your blog all the good luck. Hope you succeed in all your endeavours in the years to come.

My dear lovely people out there..hope you guys enjoyed reading this special edition. Rekha’s blog is very lively on all social medias if you’d like to connect.
    I do have plans for more guests in the months to come in the meantime please feel free to write to me if you want to know more specific details so that I could make the post helpful to you too.

Hope to hear from you guys.

Meena