VEG STEW

VEG STEW: This is a super delicious stew and less spicy in terms of chilli. But the aroma and taste that the stew gets from the rich spices is truly enchanting. It has a mix of vegetables. It goes perfectly well with Appam, Idiyappam and Pathiri. You may even try it with chapattis or poori.

Mushrooms are optional. This is definitely a curry that is power packed with energy and vitamins. No oil is required. Indeed a treat of cholesterol patients. 

INGREDIENTS:

Carrot – 1 big

Potato – 1 big

Button Mushrooms – 5

Red Onions – 2

French Beans – 3

Or

Green Peas fresh or cooked – ¼ cup

Ginger – ½ “ piece

Green chilli – 2 to 3

Coconut Milk – ½ cup thick coconut milk

Turmeric powder – a pinch

Coriander powder – ¼ tablespoon

Garam Masala Powder – ¼ tablespoon

Pepper powder - 1/2 teaspoon (optional)

Cardamom – 2 to 3

Cinnamon – ½ “ piece

Cloves – 2 to 3

Curry leaves – a sprig

Salt to taste

METHOD:

Clean and dice all the vegetables. In a heavy bottom pan, add potato, carrot and water and cook for 2 minutes. 

Add all the other vegetables like onions, ginger, French beans, mushroom and green chilli. Add salt, cloves, cardamom, cinnamon, turmeric powder, coriander powder, garam masala powder, pepper powder and curry leaves and salt.

 Ensure that there is enough water. The vegetables should be covered in water.

 Once the vegetables are well cooked, add the thick coconut milk. Boil for a minute or so.

 Switch off the stove. Allow it to cool for an hour or so. Warm if necessary before serving. 

MUSHROOM THORAN

MUSHROOM THORAN: I should thank my mom for this awesome recipe. This thoran is an authentic kerala dish.  My early memories of this dish go back to my childhood. I remember during my vacations we used to visit my dad’s home and in the backyard the mushrooms used to sprout. It is so beautiful to see them especially the white ones. My grand mom used to pick them and make dry chutney with them.

The last time I had them was after my delivery. She got few of them for me and my mom prepared this awesome thoran. It was a delight.

Since we do not get those types of mushrooms here, I have done it with button mushrooms available at the super market. It is very tasty as it has the meat masala aroma and taste.

The best thing about button mushrooms is that they contain high amounts of vitamin D, digestive enzymes and proteins.

 “A 2009 case control study of 2,018 women correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption reduced their risk of breast cancer by nearly 90%.” -  Wikipedia.

That is great information. So, you see mushroom is a great option especially for vegetarians. But do be careful especially if you are plucking them from the wild, there are toxic ones too!!!!!!!

INGREDIENTS:

Button Mushrooms – 6 to 8 big ones

Coconut scraped - 3 to 4 tablespoons

Onion – 1 big

Or

Shallots – 8 to 10

Mustard seeds – 1 teaspoon

Fennel seeds – 2 teaspoon

Turmeric powder – ¼ teaspoon

Chilli powder – ½ tablespoon

Coriander powder – ½ tablespoon

Garam Masala powder – ¼ to ½ tablespoon

Curry leaves – a sprig

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and chop the mushrooms and onions separately. Heat oil in a pan and splutter the mustard seeds. Add fennel seeds.Once they turn brown, add turmeric, chilli, and coriander and garam masala powder and saute till the raw smell goes.  

Add the scraped coconut, curry leaves, salt, mushrooms and onion. Sauté well and cook on low heat with a lid on. Cook till mushrooms are done or till they are nice and tender.

NB: Do not add water as the water from the mushrooms and onion is enough to get it cooked well. 

You may even try it without coriander powder. 

Using coconut oil gives a different taste and great aroma. 

Cook the entire dish on low heat.