Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Thursday, February 16, 2012

Vegetable Stew

Recipe No: 286
This is the vegetarian/ vegan version of the Stew (For Chicken Stew recipe click here) which we just love. Even though the best combination for this is Palappam, Bread is also an option.
Ingredients
  • Vegetables cubed…………......2 – 2 ¼ Cup (I used Carrots, Beans, Potatoes and Fresh Green Peas)
  • Oil…………………………………...1 Tablespoon
  • Whole spices……………….......3 Cardamom pods, 6 Cloves, 1 one inch Cinnamon piece and ½ of a Star Anise; all crushed fine)
  • Onion sliced thin……………....1/3 cup
  • Ginger chopped fine...……....1 Tablespoon
  • Garlic chopped fine...…….....1 Tablespoon
  • Indian Green chilly…………..2 split into halves (Depending on your taste)
  • Curry Leaves……………………2 Sprigs
  • Tomato sliced…………………...1/2 small
  • Thin coconut milk……………..1 1/3 cup (mix 1/3 cup canned thick coconut milk with 1 cup water)
  • Thick coconut milk…………....3/4 cup
  • Pepper powder……………….....1/4 Teaspoon
  • Garam Masala Powder.........1/4 Teaspoon (Homemade preferred)
  • Vinegar…………………………….1/4 Teaspoon
  • Coriander leaves chopped…..2 Tablespoons
  • Salt as per taste
  • Oil…………………………………….1 Tablespoon
  • Shallot sliced………………….....1
  • All Purpose Flour……………....1 Teaspoon (Maida)
  • Water……………………………….1/4 cup (Can use thin Coconut Milk instead)
Method of Preparation
  1. Heat 1 Tablespoon of Oil in a pan on medium heat, add the crushed whole Garam Masala and saute till fragrant.
  2. Add chopped Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf; saute till everything is wilted for about 2 minutes.
  3. Add the Vegetables and continue sautéing for 2 minutes on high heat.
  4. Add thin Coconut Milk. Once it is boiled, reduce the heat to medium low; add the Salt and cook till the Vegetables are almost done.
  5. Add sliced tomato and continue cooking.
  6. In another shallow pan add 1 Tablespoon of Oil and saute the Shallots and a sprig of Curry Leaf till brown.
  7. Adjust the heat to low and add 1 teaspoon of Flour and fry till its raw smell is gone for about 45 seconds. Do stir continuously at this stage.
  8. Add ¼ cup water and mix till everything is combined well without any lumps. Add this to the already cooked stew and mix well. (This will thicken the stew and give a nice taste.)
  9. After a minute of boiling, add the thick Coconut Milk, Pepper Powder, Garam Masala Powder, Vinegar and Coriander Leaves. Check the seasonings and add more Salt if needed.
  10. Once the stew starts to simmer along the edges, switch off the heat and let it sit for 10 minutes before serving hot or warm with Palappam or Bread.
Notes:
  • If you are using dried Green Peas in this recipe, precook it and then use towards the middle of cooking. (Cook properly, but avoid mashing.)
  • Don't use too much of Carrots (Use one medium sized) for this curry, as it gives an undesirable sweetness to the dish.
  • Don’t let the Stew boil once the thick Coconut Milk is added to avoid the Coconut Milk from separating.
  • You can use Rice Flour instead of All Purpose Flour too.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

5 comments:

faseela said...

superb stew.....yum

Sobha Shyam said...

very delicious stew, love the combo with appam..

Join the Just "4" Fun event :)

Kalpana Sareesh said...

very delicious stew..

Julie said...

Very delicious stew,love it with appams..
You have an award at my space,please collect it dear:)

Erivum Puliyum

Anu said...

Yum stew. Looks delicious

Post a Comment