kalpana’s la cucina..... spice 4 all seasons: VEG STEW

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Tuesday 3 April 2018

VEG STEW

Here is the simple and easy recipe for vegetable stew. Vegetable stew and appam is one of best dish ever. This stew has a very mild flavour and is so good to have with appam or idiyappam. The richness of coconut milk is what makes this veg stew the best ever. This recipe belongs to my dear Fb friend Mincy Jeevan and I really want to thank her for this yummy recipe for veg stew. The same way I followed her chicken stew recipe which I have already shared here on my blog. Usually, in Indian curries, the spices are dry roasted and then ground but for this veg stew, the spices are ground raw. Use of vegetables is totally depends upon your choice. You can use veggies which you like. Boil the veggies until firm and keep aside. Use of 4-5 different veggies should be good enough. This stew is vegan, gluten free, creamy, aromatic and tastes finger licking delicious. Though it is served as a side dish to appam predominantly, it also goes well with poori, idiyappam and pulaos. As the veg stew is very rich, do not miss out on the ginger as it helps with digestion.

So do try and let me know your experience below in the comment box.

INGREDIENTS:

1 Cup Mix Veggies [boiled potatoes, carrot, cauliflower, green peas, Indian flat beans, capsicum]

1 Onion, sliced finely

¼ Cup First Coconut Milk

1 Cup Second Milk

3 tablespoon Coconut Oil

Salt as needed

2 Green Chillies, slit vertically

1 sprig of Curry Leaves

Chopped Coriander

For Making Paste:

½ Inch Cinnamon Stick

1 Sprig Curry Leaves

½ Inch Ginger

3-4 Green Chillies

7-8 Black Peppercorns

8-10 Garlic Cloves

1-2 Bay Leaf

METHOD:

STEP 1 – Scrape the skin of potatoes and dice them with carrots. Separate cauliflower into small florets and keep aside. Cut the beans and capsicum into small pieces.

STEP 2 – Par boil the potato, carrot and cauliflower till half done. The veggies should not be cooked to a mush but should retain a bite.

STEP 3 – Slice onion and keep aside.

For making paste:

STEP 1 – Take all the ingredients under title “For Making Paste” in a mixer pot and make a paste with it. If needed add little water while grinding the masala. Keep this aside.

For making stew:

STEP 1 – Heat a pan with 3 tablespoon of coconut oil. [I used vegetable oil as I don’t have coconut oil]

STEP 2 – Add sliced onion, curry leaves, 1-2 sliced whole chillies and the freshly ground green masala in it and cook well till the raw smell vanish. Cook the mixture without burning or sticking to the pan. The paste will absorb all the oil and mixed along with the onions.