Vegetable Stew | Home Cooking
Vegetable Stew
Ingredients:
Oil - 1 1/2 tbsp
Bay Leaf - 2 nos
Cinnamon - 1 stick
Cloves - 3 to 4
Cardamom - 3 nos
Onion - 1 no. thinly sliced
Green Chilis - 3 nos slit
Potato - 1 no.
Carrot - 1 no.
Few Beans
Cauliflower
Green peas
Diluted Coconut Milk (Thin)
Concentrated Coconut Milk (Thick)
Few Curry Leaves
Salt to taste
Method:
1. Take a deep sauce pan. ( Buy : )
2. Pour 1 1/2 tbsp of oil.
3. Add bay leaf,piece of cinnamon,few cloves and 3 cardamom.
4. To this, add 1 sliced medium sized onion and 3 slit large green chilis and stir well.
5. Once the onions are transparent, add one evenly cut-up vegetables (potato, carrot, beans, cauliflower florets and green peas).
6. Add salt to this and stir well.
7. Pour the diluted coconut milk to cook the vegetables.
8. Pour water and then add curry leaves. Close the pot and let it cook for 15 to 20 mins or till vegetables cooked completely.
9. Finally pour thick coconut milk.
10. Keep it on low flame and cook for a 30 seconds and turn off the stove.
Side dish for Stringhoppers (Idiyappam),Appam or Dosa.
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KADAI VEG RECIPE RESTAURANT STYLE | KADAI VEGETABLE | VEG KADAI RECIPE
Kadai Veg Recipe Restaurant Style | Kadai Vegetable | Veg Kadai Recipe | How To Make Kadai Vegetable | Kadai Vegetable Recipe | Veg Kadhai Recipe | Kadhai Veg | Mix Veg Recipe | Spice Eats Recipes
Ingredients for Kadai Vegetable Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Beans, sliced- 1/2 cup (50 gms)
- Carrots, sliced- 2/3 cup (75 gms)
- Potato, sliced - 2/3 cup (1 big potato, 75 gms)
- Cauliflower florets- 1 cup (75 gms)
- Green Peas- 1/2 cup ( 50 gms)
For Sautéing:
- Capsicum (Green Peppers), cubed- 1 big ( 70 gms)
- Onion petals- 1 medium onion
Kadai Masala:
- Coriander Seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Fennel Seeds- 1/2 tsp
- Whole Peppercorns- 1 tsp
- Whole Red Chillies- 3 nos.
Tempering/Baghaar:
- Cumin Seeds- 1 tsp
- Whole Red Chillies- 2
Spice Powders:
- Turmeric Powder- 1/2 tsp + a pinch (or 1/4 tsp)
- Red Chilli Powder- 1 tsp
- Kasuri Methi (Fenugreek leaves, roasted and crushed)- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Onions, fine chopped- 2 medium (150 gms)
- Ginger Garlic paste- 2 tsp
- Fresh tomato paste- 2 medium sized (150 gms)
- Fresh Cream- 2 tbsp
- Oil- 3 tbsp+ 1 tbsp for sautéing vegetables
- Salt- 1 tsp or to taste
- Coriander leaves, chopped- for garnish
Preparation:
- Cut the vegetables, wash and set aside.
- To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
- Chop 2 medium onions and cut 1 medium onion into petals to be used for sautéing.
- Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
- Cut 2 medium tomatoes into cubes and blend into a paste.
- Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.
Process:
- Heat 1 tbsp oil in a pan and add the sliced beans, carrots and potatoes. Mix and sauté on medium heat for 2 mins.
- Now add the cauliflower florets and green peas. Add 1/2 tsp Turmeric Powder and 1/2 tsp salt. Give a mix and continue to sauté for another 3 mins.
- Remove and set it aside on a plate.
- In the same oil, add the cubed capsicum (green peppers) and the onion petals. Give a mix and sauté on medium heat for 2 mins. Remove these in another plate.
- Now heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions.
- Fry on medium heat for 7-8 mins till light brown in colour.
- Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
- Add a pinch of turmeric powder, 1 tsp red chilli powder and 1/2 tsp salt.
- Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates.
- Now add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates.
- Next add the fried vegetables, mix and fry on medium heat for 2 mins.
- Now add the Kadai Masala made earlier. Mix it well and fry for 2-3 mins on medium heat.
- Now add around 200 ml water.
- Give a mix and cover & cook on low heat for 8-9 mins.
- Now remove lid and add the sautéed capsicum and onion petals. Mix and fry for another 2-3 mins.
- Now add the fresh cream, garam masala powder and crushed Kasuri Methi.
- Optionally add little water as per required consistency, give a mix and simmer for 2-3 mins on low heat.
- Garnish with chopped coriander leaves, mix and serve.
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Delicious Vegetable Coconut Curry ???? Easy Plant-Based Curry Recipe for Vegans (This is so good!)
Let me show you an easy, savory, and definitely healthy vegan / plant-based recipe you can easily make at home!
➡️ In this recipe we will add a smoothly blended red bell pepper and tomato puree with fresh eggplants, green beans, firm tofu, and coconut milk.
We then mix this with a concoction of spices including cumin, coriander, and cayenne to give it the smell and color that we expect from a curry.
Adding veggie puree to your diet in addition to the amazing benefits of coconut milk is a surefire way of getting the most out of the nutritional goodness in vegetables.
➡️ With the caramelized onions adding flavor to this dish, this will surely be one of the easiest, healthiest and certainly tastiest plant-based / vegan dishes you can serve.
Both your vegan and non-vegan friends will surely love this.
???? There are many varieties of curry to choose from, which one is your favorite?
▶️ RECIPE INGREDIENTS:
???? For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped
▶️ Other Ingredients:
3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion - Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces
200g / 2 Cups Green Beans - edges trimmed and chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat UNSWEETENED Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+3/4 teaspoon pink Himalayan salt)
▶️ METHOD:
Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.
(PLEASE NOTE: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter)
To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt, and fry on medium to medium-high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release its moisture and help it cook faster, so don’t skip it.
Now reduce the heat to low and then add the ground cumin, coriander, turmeric, and cayenne and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top which means the puree is cooked perfectly.
Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, and salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.
Uncover and give it a good mix. Now turn the heat to medium-high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.
▶️ IMPORTANT TIPS:
???? Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
???? Reduce the heat before adding the spices, it will prevent from burning
Enjoy!
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for all.
So, subscribe to my channel to stay up to date on the latest vegan recipes!????
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Kerala Style Vegetable Stew for Appam, Idiyappam | Vegetable Ishtu | വെജിറ്റബിൾ ഇഷ്ടു തയ്യാറാക്കാം
A stew is a dish made of vegetables or meat that are cooked slowly in liquid. In Kerala style stew recipes, the solid ingredients are mostly cooked in coconut milk. In Malayalam. it is also called 'Ishtu'. Unlike many curry recipes from Kerala, this dish is mild in spice level and have a slight sweet taste from the coconut milk.
In this video, you will see how a typical Kerala Vegetable Stew is made. This 'Ishtu' makes a classic combination with Appam, Idiyappam and bread.
Video & Recipe: Tanuja Prasantham
Music: Happiness from Bensound.com
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Vegetable Stew | വെജിറ്റബിൾ സ്റ്റൂ
Vegetable Stew | വെജിറ്റബിൾ സ്റ്റൂ
Vegetables are simmered in coconut milk and whole spices.This is a traditional Syrian christian recipe of central Kerala . Best served with Appam or Bread
Happy cooking!!
Enjoy!!
(Serves 4)
Ingredients:
Coconut oil 1-2 tbsp
Cardamom 4
Clove 4
Cinnamon 1
Peppercorns 1 tsp
Onion 1
Ginger 1/2'' piece
Garlic 10
Green chili 3
Salt
Potato 2
Carrot 1
Beans 6
Cauliflower 1/2 c
Coconut 1 1/2 c(for 1st and 2nd extraction)
Coconut 1 tbsp
Cashew nuts 1 tbsp
Curry leaves few
Products used:
Set-Wooden spoon :
Mixer:
Oil dispenser –
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How to make tasty Kerala Vegetable Stew /Vegetable Isttu;Recipe no 81
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Ingredients
Potato-2
Carrot-1
Beans-6
Bin Onion-1
Ginger-1 tsp
Green chilli-1-2
Curryleaves -1 string
Coconut oil-11/2tbsp
Water-1/4cup
2nd Coconut Milk-1cup
Thick coocnut milk-3/4to 1 cup
Salt-
Method
Wash and chop all the vegetables into medium sized pieces.
Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough
When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.
Allow it to boil and when it become very thick add thick coconut milk to this.
Remove from the fire .Check the salt ..Finally garnish with 1 tsp coconut oil and string of curry leaves ..
Close the cooker for 5 minutes .
By this time the stew looks like very creamy and medium thick form ..So transfer the tasty stew to a serving dish and serve hot with palappam ,dosa etc …
Some people used to add garam masala in this recipe .But i dont garam masala in veg stew ..So if u like that smell u can add .. :)