Welcome to the month of March Peeps!!!! Days are flying off and here we are in the 3rd month of 2019. I often wonder how time just dash off in the blink of an eye. Is it due to the modern times, our life style and the way world is today that we feel everything is much faster than earlier times. Science, technology and advancement in every field has created the living standard much higher and advanced. But as human beings are we advanced in our thoughts and actions as we should be?? I doubt so. Seeing the current world scenario, I don’t think so. Here’s a simple awakening for all those of you who are following me. How can we make the world a better place? Humans are the worst enemies of all species in this world right now? A simple and humble request, just ask yourself whether each one of us are putting our education in a positive way, with wisdom, empathy and logic’s?
On the above note, I’m coming to my todya’s recipe which is a quick , easy and healthy vegetable stew which can be made totally a vegan one too. This is why I was talking about the pace of today’s life. Majority of us, couples will be working and what we look for is easy, quick and healthy dishes for our each meal. This vegetable stew is one such kind which can also be turned into soup for keto and low carb diet people. This is a traditional dish which got a slight twist of mine to make it more appealing to the your five senses. As I’ve always suggested, for working women like us, pre- preparations are very important. I always keep the basics ready in my fridge so that I can whizz up the meal in a short span without spending much time in the kitchen, unless for relaxation.
A traditional Kerala dish, this has got its own position in the recipe map of India. Basically served with lace hoppers or string hoppers, this goes well with flat breads like chapathi and along with steamed rice and ghee rice too. One can use a mix of vegetables one prefer in this curry. To go with norms, usually potatoes, carrots, green peas are the main components. Cauliflower, French beans, mushrooms, also can be added. Potatoes are high in carbs, so if your prefer to skip this you can opt that or you can replace it with sweet potatoes. Mushrooms are low in carbs and rich in anti oxidants and nutrients. So whenever I get a chance I add this wonderfungi to my food. This dish is simple, hence very few ingredients goes into the making of this.
The flavor and aroma all depends on the whole aromatic spices which are also very healthy and aids in digestion and serves different health purposes. The thick creamy nature is obtained by the addition of cashew nut paste and coconut milk powder. To make it more crunchy and to get a bite of sweetness I’ve added fried cashews and raisins to the curry which gives that extra punch to the curry. My kids love this stew as this has got a kick to it due to its creamy, light and aromatic nature. I truly hope you all will also like this as we all love it. Wishing all the Kids and mums good luck for their exams. Please do for my sonny too.
In a Pressure cooker, add 2 teaspoon Coconut Oiland the whole spices, Cardamoms, Cinnamons, Cloves and a teaspoon of Peppercorns. Give a quick Stir. Let it splutter. Now add the green Chillies and handful of Curry leaves. Give a quick mix. Fry till aromatic, continue to add garlic and ginger. Saute till aromatic.
Now add the onions and combine along with some salt. Cook till soft and transparent. Once the onions are pink and soft, add turmeric and cook till rawness imparts. Now add the Potatoes and carrot. Combine everything with the onion mixture followed by 3 cups of Water and salt. Mix homogeneously and boil. Once it starts simmering, stick the lid on. Pressure cook on high flame for 2 whistles. Switch off. Allow the pressure to be released naturally.
Make a paste of cashew nuts and coconut milk powder with 3/4th cup of water. Grind to a fine paste and set aside. In a frying pan, add 1 teaspoon ghee. Add beans and saute for a minute or 2 on high flame. When greenish and slightly softened add the green Peas.Cook till half done.
Transfer to a bowl.
1 teaspoon Ghee. Add the sliced mushrooms. Saute till brown. When shrinked, set aside.
Once the pressure is released from cooker, open the lid and place back the cooker on stove on low flame. Now add the cashew coconut paste and mix up. Simmer by keeping the flame low.
Stir to combine. Adjust seasoning by adding 1 teaspoon Pepper powder and enough salt.
Simmer for 2 minutes, then add the sauteed Greens and combine.
Simmer further and add the mushrooms if using. Finally garnish with 3 tablespoon each Fried Cashews and Raisins. Simmer further for 2 minutes
Serve hot with hoppers of your choice. This can be had as a soup too. You can make this completely vegan by replacing it ghee with coconut oil.
Happy & Healthy Cooking !!!!!