Vegetable Stew
This is not like the american crock pot stew, this is the Malayali version. Those chunky pieces of veggies simmered in just a handful of whole spices and coconut milk. Yum. I guess you have been seeing a pattern in my blog,lots of dishes with 'coconut milk'. What can I say coconut milk is a must have in most Kerala dishes. You can substitute with whole milk if you want, but for that rich flavor you got to add the coconut milk. "Pallappam" is something that pairs well with the vegetable stew. Crispy laced pancake made with rice flour and 'yes' again coconut milk,can soak up all goodness of this mouth watering stew.

Ingredients
Potatoes-3 larges (peeled and diced into 1 inch pieces)
Carrots-2 (peeled and diced)
Green Beans-1/2 lb (washed and diced)
Onion-1 large (sliced)
Garlic- 8 cloves (thinly sliced)
Ginger-1 inch piece (thinly sliced)
Green chilly-4/5 (sliced)
Curry leaves-3 sprigs
Whole black pepper-1/2 tbsp
Cinnamon stick-1
Cardamon-1/2 tsp
Cloves-1/2 tsp
Turmeric powder-1/2 tsp (only if you want)
Coconut milk-1 can
Shallots-3 (thinly sliced)
Oil /Coconut oil
Salt to taste

Directions
1.In a large pan heat some oil and then add the whole spices and wait for them to become fragrant. Be careful not to burn the spices.


2.Next you add the onions and saute them for a few minutes with a pinch of salt. Once it changes color(make sure they don't turn brown) add the sliced ginger,garlic and green chilly.


3.After a couple of minutes add the diced vegetables and and mix everything together. At this point if you want some color to the dish you can add the 1/4 tsp of turmeric. After 2-3 minutes you can add half the container of the coconut milk along with some milk to get it into a diluted consistency. In Kerala you would add the "randam pallu" the milk you get the second time round of squeezing the freshly grated coconut. The first being the "thalla pallu".


4.Once it boils lower the flame to a simmer. Cover for 10 minutes till the vegetables are cooked through.


5.Once cooked,add the remainder of the coconut milk and simmer for an additional 5 minutes.


6.In a saucepan add some coconut oil and fry up the curry leaves and shallots and pour over the stew.


Voila Stew is Ready!This is a great brunch idea too!

Pallappam and Stew

Asparagus Thoran

Asparagus is a low calorie and low in sodium vegetable. Here in the U.S asparagus is usually eaten steamed,roasted or sauteed. Being a Keralite we usually take any vegetable and make it into a thoran by adding grated coconut to it. That's how the asparagus thoran and broccoli thoran came into being.LOL. Any thoran goes well with rice or even chapattis. Only young asparagus shoots are eaten and when preparing  it snap off the asparagus ends instead of cutting the end off. Hold an asparagus spear firmly and bend it until it breaks naturally.

Prep Time-10 minutes Actual Cook Time-10 minutes

Ingredients

Asparagus spears-1 lb (cleaned and diced small)

Onion-1 (finely diced)

Green chilly-1

Garlic-4 cloves

Curry leaves-1 sprig

Mustard seeds-1/4 tsp

Grated coconut-1/4 cup

Turmeric powder-a pinch

Oil

Salt to taste

Directions

1.In a non-stick pan take 1 tbsp of oil and splutter some mustard seeds.

2.Next add the diced onion,garlic,curry leaves and green chilly. Cook till the coconut browns a bit before adding the asparagus.

3.Mix everything together,then lower the flame to medium low and cover for 5 minutes

4.After 5 minutes life the cover, season with salt and check the readiness. You want the asparagus to still have a bite to it! Don't overcook it,you'll loose the firm texture of the asparagus.

Enjoy!!! 

Koon(Mushroom) Thoran
Mushroom is a healthy vegetable and so full of protein. Getting my husband to eat vegetables is like pulling teeth and there is always a lot of fuss and resistance. But "koon thoran" is something he will eat with no complaints. This is very easy to follow recipe and tastes delicious with steaming hot rice.

Prep Time-10 minutes Actual Cook Time-15 minutes

Ingredients

Mushroom-1 8oz box of button mushrooms

Chilly powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Green chilly-1 chopped
Onion-1 diced
Garlic-5 cloves diced
Curry leaves-1 sprig
Oil
Salt to taste


Directions
1.Cut the mushrooms into bit sized pieces and place them in a bowl of water with turmeric powder. Let them soak for 5 minutes and then drain into a colander.


2.In a non stick pan heat a teaspoon or two of oil splutter some mustard seeds. Once spluttered add the diced onion ,garlic, green chilly and curry leaves. Add a pinch of salt and saute for a few minutes.


3. Once nicely browned add the chilly powder and coriander powder and cook till raw taste of masala is gone.


4.Next add the grated coconut and heat through. Once the coconut changes color add the mushroom and cook on a medium heat till the mushroom loses all the moisture and dries out.


ENJOY! This dish finishes fast. With the addition of the chilly and coriander powders the dish gets a 'meaty' flavor. You can substitute with meat masala too.No wonder why the hubby loves to eat it!

Pullissery aka "Yellow Moor"
This is a yogurt dish which pairs well with rice. A favorite of mine as a child and because I couldn't pronounce it, I called it "Yellow Moor". And I think all my cousins still call it that too. I would always watch my Mom prepare this dish and when she was done, I would pour some in a  cup and gobble it up. Everyone has their own way of making it. I was taught by my mom not to add onions,ginger or green chillies. The garlic on its own is the show stopper in my preparation.

Ingredients
Yogurt- 32 oz (homemade yogurt is your best option)
Water-if needed
Turmeric powder-1/4 tsp
Fenugreek seeds-a pinch
Mustard seeds-1/4 tsp
Garlic-10-12 cloves peeled and sliced 
Dried red chilly-5
Curry leaves-2 stalks
Cumin seeds-a pinch(ground)
Vegetable oil-as needed


Directions
1.Pour the yogurt in a blender with just enough water to loosen it. Blend for a few minutes.

2.Once blended pour into a deep pan and put it on low medium heat to warm. Remember to constantly stir the yogurt with a wooden spoon. This is a bit time consuming.


3. If you are a multi tasker in the kitchen you can heat some oil in a pan and splutter some mustard seeds. 


4.To this you can add the fenugreek seeds and heat them through without burning them. 


5.Then add the garlic, dried red chillies and curry leaves. Saute for a few minutes till the garlic turn a golden brown color. 


6.Add the turmeric powder and mix well. Heat it through till the raw smell of the turneric is gone. 


7.Turn off the heat and add this to the warmed yogurt. 


8.Add the ground cumin seeds and stir well. 


9.The trick to seasoning the yogurt is waiting till the entire mixture cools down before adding the salt.


Happy Cooking!