Vegetable Stew in Coconut Milk#SoupSwappers

A colorful vegetable stew,  mild and aromatic.   This is vegan,  gluten free stew  with flavorful spices  and cooked in creamy coconut milk. It goes great with appam as well as rice. 

We enjoyed this with rice.   
Ingredients  
200 Ml Coconut Milk
1 Onion - boiled and grind to paste
2 Tomatoes - blanched , skinned & blended
1 Potatoes - cut in small cubes
1 Cup Cauliflower - cut into florets
8 - 10 French Bean - chopped
2 Small Carrots - cut on thick roundels  
½ Cup Green Peas
2 Sprig Curry leaves 
½ Cup Oil   - I used coconut oil
1 Medium Onion - chopped
1 Teaspoon Heaped Ginger Garlic paste
1½ Teaspoon Red Chili powder
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
3 Green chilies  - slit
1 Teaspoon Salt  or to taste
2 Tablespoons Chopped Coriander Leaves

Method 

Grind the boiled onion to a paste. In the same jar blend the  blanched tomato. 

Heat the coconut oil in a large kadai, 

fry chopped onion till light golden, add ginger garlic paste, fry for 3 to 4 mins adding little little water 

add in the ground onion paste, blended tomatoes

Cook till oil surfaces. Add in dry spices with ¼ cup, fry for another 5 minutes.

Now add potato,  beans,  the remaining veggies, 

Cover, cook for 7  to 10 minutes, or till the veggies are done.

Lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 3 -4 minutes

Its done, lastly add salt and coriander leaves.

Enjoy with rice or appams.

Would like to see the Appams recipe

Appam (Instant)
Palappam - With Idly Rice - Vegan & Gluten Free
Labels :  Vegetable, Stew, Soup, Soup Swappers, Vegan, Gluten free, Coconut Milk, Kerala, Main course, Mixed Vegetable 
Asian or Asian Inspired Soups for June 2020, Event for Soup Saturday Swappers, Our Host is Juli Meyers.
Karen's Kitchen Stories: Japanese Beef Curry
A Day in the Life on the Farm: Asian Vegetable Noodle Soup
Sid's Sea Palm Cooking: Wonton Soup
Palatable Pastime: Ham and Sweet Corn Soup
Veggies First Then Dessert: Egg Drop Soup
Making Miracles: Japanese Clear Soup
Sneha's Recipes: Vegetable Stew in Coconut Milk
Pandemonium Noshery: Wonton Soup

Beef Chilly Stew For One#SoupSwappers

For this month's event for Soup Saturday Swappers our theme is Hot or Sweet Pepper Soups and Stews, our host is April Tuell.  

This is an easy an quick stew
Ingredients
150 Grams Beef  - used undercut/ Sirloin Steak
1 Medium Onion– finely chopped
1 Large Potato – cut into this wedges
1” Ginger -  finely chopped
2 Green chillies  -  finely chopped
1 Big Clove Garlic -  finely chopped
1 Teaspoon Heaped All Purpose Flour

1 Teaspoon Ghee

To coarsely pound

1 Clove 

1 Green Cardamons

1” Stick Cinnamon
4 -5 Whole Black Pepper corns
Method

Cook cut pieces of meat in 400 ml water, till 3/4th done. Strain the stock and keep the meat pieces aside.
In another pot heat ghee, fry  the onion, ginger, garlic and green chillies, till the onion is translucent. Now add in the flour and stir it for a minute.  

Add the meat and stir fry for a minute or two. Add the pounded spice powder, the stock and the potato wedges. Add salt to taste  Cover and cook till  the meat and potatoes are done.Keep stirring after every minute or so.

  Enjoy this soup hot with Garlic Buns.  This is a yum, yum soup.

Labels : Soup, Soup Swappers, Beef, Stew, Chillies, Single Serving
Check some of the other Soup Saturday Swappers - Hot or Sweet Pepper Soups and Stews

• Southwest Black Bean Green Chile Soup by Veggies First, Then Dessert
• Amish Stuffed Pepper Soup by Palatable Pastime
• Creamy Pepper Soup by A Day in the Life on the Farm
• Hatch Chile Soup by Sid's Sea Palm Cooking
• Roasted Bell Pepper Soup by Making Miracles
• Spicy Sausage, Bell Pepper, and Corn Soup by Karen's Kitchen Stories
• Rustic Sweet Potato & Turkey Guajillo Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Beef Chilly Stew For One by Sneha's Recipe

Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers

This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.

Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder
Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 

1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 

2 Green chilly- finely chopped 

2 Teaspoons Level Red Chilly powder 

¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala

1 Teaspoon  Salt or to taste 

1 Vegetable Seasoning cube

1 Cup Thick Coconut Milk 

A Sprig Curry leaves-few 

2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  
1 Inch Piece Ginger - chopped 

4 Big Cloves Garlic or 6 Small Ones - chopped 

1/2 Teaspoon Level Fennel seeds

Method 

Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 

Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  

When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  

Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  

This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk

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Saas Ni Machchi / Fish Stew - Parsi Style#FishFriday

It's our posting day for Fish Friday Foodies is making Seafood stews, theme chosen by Culinary Adventures with Camilla.  

A dish that is always on the menu of Parsi functions especially for their weddings and Navjot ceremonies. It's a white sauce stew, totally different, yet very tasty and delicious.

This is so simple, to make with few ingredients and a delicious dish, which you must definitely try soon! 
If you do not want to use Pomfret fish, can use any white fish fillets that are thick and fleshy. Can use with bones to like I, did. Using the fish with bones gives a nice taste and depth to the stew.

If you do not want to use green chillies in this dish can substitute it with pepper powder.

Serves 2 

Ingredients

1 Teaspoon Cumin seeds
3 Big Cloves Garlic - finely chopped
2 Green chillies - finely chopped
A Pinch of Turmeric powder
1 Large Onions - chopped finely
1 Medium Size Pomfret Fish - cut into thick pieces
1 Tablespoon White Vinegar
1 Teaspoon Sugar
2 Tablespoons Oil
1 Small Egg
1 Tablespoon All Purpose Flour
2 Cups  Water
Salt to taste

Method
Clean  and wash the fish and marinate in turmeric and salt. While the fish is marinating.

In a pot, heat oil and fry the  chopped garlic saute for minute 

Add  onions until golden brown.  

Next, add in  the cumin seeds, chilly .

the flour as well as

 

Dry roast this mixture, ensuring there are no flour lumps. 

Once all the oil has been absorbed and the flour is sufficiently roasted (should be light brown in color) 

add in about 2 cups of water. 

Whisk the mixture to ensure there are no lumps. 

Bring this to a boil then add in the fish. 

Cover the saucepan with a lid and let it cook on a medium flame for 8 – 10 minutes until the fish is cooked.

While the fish is cooking, in a glass bowl  take the vinegar, sugar and egg. 

Whisk everything together until well blended .
Once the fish gravy  is done.  Let this gravy cool down for about  10 minutes.

Once cool,  remove the fish pieces on to a plate ( did this since pomfret is a very delicate fish and was worried that the fish will crumble)  add in the egg, vinegar mixture and 

give the gravy a good mix .  Place the pot back on to medium high flame and stir it continuously till it becomes  bit thick.  At this stage, you can  adjust the gravy  consistency accordingly.  This stew should have a nice sour kick.  

If your find it too sour, you can add a little more sugar, also  taste for salt  and add it as per your taste add in the fish pieces and  bring it to boil.  

This  is optional, wanted a  nice color contrast and garnish, popped  in few cherry tomatoes and just brought it to a gentle simmer.   If you do not want to add cherry tomatoes  then garnish it with cilantro / coriander leaves. 

  Oh! this delicious Saas Ni Machchi is ready.    Enjoy with hot rotis or with Yellow Rice.   

If you have leftovers, store in an airtight container in the fridge. The gravy will turn thick - a jelly like consistency – don’t worry once you heat this delicious gravy it will loosen.

My Notes 

This taste best with pomfret, but can make it with any other white fish like Surmai / Seer Fish or Salmon, Cod  and it will also tastes that good.

If you want a smooth texture  to the stew, then grind to fine paste the garlic, cumin seeds and green chillies.  

Labels :  Fish, Pomfret fish, Stew, Fish Stew, Fish Friday, Parsi Cuisine 

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English Stew#SoupSaturdaySwappers

This is a flavorful, light and delicious stew, with veggies.  I was, not a fan of stew, since for me stew  is bland food.  But, after I, made this stew and tasted it, changed my mind set and now this is made often. 

What I like about making stews that it takes less effort and time to prepare, not much of cutting, chopping or cleaning and washing of utensils.  

Ingredients

500 Grams Mutton / Lamb - cut into small pieces
1 Teaspoon Salt
1/2 Teaspoon White pepper powder
3 Pepper Corns
3 Cloves
1 Big Cardamons
2 Green Cardamon
1 Stick Cinnamon
1 Tablespoons Vinegar
3 Cups Water
2 Potatoes - cut in square pieces
2 Carrots - cut in cubes
1/2 Cup Peas
2 Tablespoons Soya sauce
8 Baby Onions or shallots
2 Tablespoons All Purpose Flour
1 Cup Milk
2 Tablespoons Butter

Method

Mix the flour and milk well to make a lump free mixture, keep aside.

Pressure cook the mutton, with salt pepper, whole spices, soya sauce, vinegar and water, till mutton till tender. Now add potatoes, carrot, cook till done,  also add in peas and onion. 

Simmer on low flame for 15 minutes till done. See that at least 2 cups of stock is left after the veggies are cooked or else add water. Now add in flour and milk mixture, butter, and keep stirring till the milk is incorporated well into the stew, let it simmer again for 5 to 10 minutes or till it thickens.

Serve with boiled rice.  

The next day I, reheated the leftover stew and it tasted even more better. I love this comfort food.  You can enjoy this with crusty bread too.

Sending this to Soup Saturday Swappers.

Labels : Mutton, Stew, Soup Swappers, Healthy

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