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Sunday, August 17, 2014

Vegetable Stew

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: AKSHU

Vegetable stew is a simple and easy to make side dish for Appams,chappatis and dosas.Being a keralite dish,it gives a real flavourful treat for all vegetarians.Cocunut milk used in this curry adds in the richness and make it creamy to 
taste.With all vegetables into it,this curry stands as a tri colored healthy and delicious to eat in our Independence day celebration.

Preparation & Cooking Time: 15 mins + 10mins. 
Servings: 3-4 persons


Potato (chopped) 1 cup (2 med. Size)
Carrot (chopped) ½ cup(1 small size)
Green peas (frozen) ½ cup
Curry leaves Hand full
Onion (sliced) 1 big
Green/Red chilli (slit) 4 nos small size
Ginger (sliced) 2 inch stick
Cocunut Milk 1 cup
Second Cocunut Milk 1 ½ cup 
Corrainder Leaves 1 tbsp chopped
Vinegar/Lemon juice 1 tbsp 
Cashew nuts 1 tbsp
Cocunut Oil and Ghee 2 tbsps and 1 tbsp
Pepper powder ½ tbsp
Garam Masala powder 1 tbsp
Salt To taste


To get ready with veggies ;
- Wash clean and cut the Potato & carrot into small cubes.Onion into thin slices.
- Cut the Ginger and redchillies into 1 inch thin stripes.

  1. Take a wide bottomed pan and heat 2 tbsps of oil. Add sliced Onion,ginger,redchillies and curry leaves into it.Saute it for 3minutes until colour changes to golden brown.
  2. Now add the pepper and garam masala powder into it and roast it well on a medium flame.
  3. Then add the chopped potatoes,carrot,green peas and salt required into the pan. Mix it well and cook the veggies with the steam keeping the lid closed for 5minutes.
  4. Once the vegetables are cooked in the oil and steam.Open the lid and mix it well.
  5. Now add the second cocunut milk into it and stir until it thickens.
  6. Later add first cocunut milk and stir well for 2 minutes.Add the vinegar or lemon juice and switch off the stove.
  7. In another pan heat 1tbsp of ghee and roast the cashewnuts until golden brown.
  8. Now add the roasted cashews into the curry along with chopped corrainder leaves.Mix it.
  9. Transfer the curry to a serving bowl.
  10. Serve it hot with Vellappams,chappaties or dosas.

Note :

  • Cook the vegetables in oil added itself as it gives a roasted flavour (no water needed).
  • Add the cocunut milk only when the vegetables are cooked. 
  • Vegetables like beans,cauliflower can also be included.
  • Always the quantity of potato should be more than other vegetables.
  • Thick cocunut milk when used will make the stew more rich and tasty.

Wednesday, August 13, 2014

Tirangi Rava Idli

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: ADITI UPADHYAY


Soaking Time:  10 min.
Preparation Time: 10 mins
Cooking Time: 7 mins
Makes: 12 idlis


2 cups semolina (rava)
1.5 cups curd
2 tbsp lemon juice
2 tbsp oil
salt to taste
oil for greasing

1 tsp cumin seeds (jeera)
1 tsp red chilly powder
2 green chillies , chopped
4 curry leaves (kadi patta)
1 tbsp oil


  1. Mix the semolina, curd, lime juice, oil and salt together in a bowl. Might add a little water to make the batter consistent, keep it aside for around 10 minutes.
  2. Separate the batter in three different bowls and add 1-2 drops of orange and green food colouring (might use chutneys instead)
  3. Prepare the tempering by heating oil and adding the cumin seeds, red chilly powder, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina Batter.
  4. Pour the  batter from all bowls into greased idli moulds.
  5. Let it cook in the microwave oven for about 6-7 minutes.
  6. Serve hot with a chutney of your choice.
Linking this entry to INDEPENDENT INDIA event sponsored by, Hudson Canola :) 

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