Vegetable Stew Recipe

Vegetable Stew Recipe

Ingredients ----
• Potatoes 3
• Peas 1/2 cup
• Carrot(cut into small cubes) 1/2 cup
• Onions 1 large
• Green chillies,(cut into long slits) 5
• Cloves 5
• Cinnamon stick 1 inch
• Whole black pepper 5-6
• Ginger, thinly chopped 1tbsp
• Fresh curry leaves 7-8
• Coconut oil 2 tbsp
• Thick coconut milk, fresh or canned 1 cup
• Salt to taste

Method -----
Cut the potatoes and carrots into cubes.
Cut the onion into thin long slices.
In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger. Add the whole black pepper, cloves and the cinnamon.
Add 3/4 cup water and salt. Cover the vessel and keep it for boiling on a medium flame for around 5 minutes. Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid. Then add the coconut milk and mix and cook on slow flame for 2 minutes. Then add curry leaves and the coconut oil and mix.
Serve hot with vellappams.

Lemon Rasam

Lemon Rasam

Ingredients

Tomatoes                   3 big crushed

Coriander Leaves         1 tbsp finely chopped

Water                        2 ½ cups

Salt                           to taste

Oil                            ½ tbsp

Mustard seeds            ½ tsp

Asafetida                   ½ tsp

Red Chilies                2 dry broken into two, seeds discarded

Curry Leaves              6

Lemon                      Juice of one lemon

Coarsely crushed    together

Black pepper corns      10

Cumin seeds               2 tsp

Garlic cloves               6

Method

Combine the tomatoes, coriander leaves, water and salt together. Set aside

Heat the oil in a pan, add the mustard seeds and let them splutter

Add the asafetida, dry red chilies, curry leaves and the crushed tomato mixtures. Bring to a boil.

Add lemon juice and the coarsely crushed garlic-pepper-cumin mixture. Mix well and bring to a boil. Remove from heat immediately

Stir and adjust seasoning, if necessary. Cover the pan and set aside for 15 minutes.

Serve hot with rice and fried fish, fried lamb or fired prawns

       

  

Amma Samayal

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Mutton biryani

Mutton biryani

INGREDIENTS:

Bay leaf: Two gm

Cinnamon, Cardamom, Cloves and Saffron: Three gm each

Oil: 250 ml

Ghee: 50 ml

Basmati rice: One kg

Onion: 600 gm

Tomato: 400 gm

Ginger and garlic: 200 gm

Coriander and Kashmiri chilli powder: Two tbsp each

Garam masala, Jeera, sombu and red chilli powder: One tbsp each

Mutton: One kg

Curd: 100 ml

Mint and Coriander leaves: One pinch each

Salt: To taste

METHOD:

Boil the mutton with salt and one tbsp chilli powder and keep aside. Soak the Basmati rice for one hour.Put oil in the cooking handi. Add cardamom, cinnamon, cloves and sliced onion.

Wait till the colour turns brown.

Then add tomato slices and ginger-garlic paste along with all the powders (Kashmiri chilli, coriander, jeera, sombu) and one pinch each of chopped mint and coriander leaves.

Cook well for at least 15 minutes. Add salt to taste and keep aside. Cook the rice to half-boiled with bay leaf and drain the water.

To this rice mix well the boiled mutton and all the masala. Cover the handi with a tight lid and cook for another 20 minutes on low flame.

At the end put ghee and mix well.

Serve hot with onion raita.

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Vermicelli Masala Vada  

Ingredients

Vermicelli                   1 cup

Yoghurt                      1 cup

Red Chillies                 4

Cloves                       4

Ginger grated            small piece

Garlic                        4 flakes finely chopped

Onion                        i chopped

Curry leaves

Coriander leaves

Salt to taste

Oil for frying

Method

Soak vermicelli in yoghurt for one hour.

Grind ginger, garlic, cloves and chillies finely

Mix this with soaked vermicelli

Add chopped onions, coriander leaves, curry leaves and salt.

Make a small vada and dreep fry in oil

Sweet Potato delight

Sweet Potato delight

Ingredients

Sweet potatoes                           500gms

Rice flour                                   100gms   

Powdered sugar                          50gms

Cardamom powdered                   6

Roasted coconut grated                4tbsp

Sesame seeds                             50gms

Oil for frying

Method

Boil sweet potatoes, peel the skin and mash. Add rice flour, sugar, cardamom, coconut and mix well.

Make small balls. Roll each boll in sesame seed until well coated. Fry in oil.  

Sugar candy Vada ( Kalkandu vadai)

Sugar candy Vada ( Kalkandu vadai)

Ingredients

Urad Dhal                           ¾ cups

Raw Rice                            ¼ cup

Kalkandu ( Sugar candy)      250 gms

Oil for frying

Method

Soak dhal and rice for 30 minutes. Drain the water and spread on a cloth. Keep the Kalkandu in a powdered form

Grind dhal and rice mixture using kalkandu powder. Make small vadais and deep fry.