Month: December 2016

Vegetable Stew



Mixed Vegetables – 2 cups
Thin coconut milk – 1 cup
Thick coconut milk – 1/2 cup
Cashewnuts – 8 to 10
Onions – 1 large sliced.
Ginger-Garlic paste – 1/2 tbsp
Green chillies – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Star Anise – 1
Black pepper powder – 1 tsp
Curry leaves – a handful
Coconut oil – 2 tsp

For Garnish:
Coconut oil – 1/2 tsp
Curry leaves – 4 to 5

Soak cashew nuts in hot water for half an hour.Grind it into a smooth paste.

Take Mixed Vegetables like Potatoes,Carrots,Green peas,French beans,Cauliflower and slice it into 1/2 inch piece.Steam all the vegetables.

Slice onions.Crush cardamoms.

Heat oil in a pan. Add Cloves,Cinnamon,crushed cardamom and black pepper and fry for few seconds.
Add curry leaves and sliced onions and fry till onions become transparent.
Onions should not be browned.

Add ginger garlic paste and saute for few seconds.Add all the steamed vegetables,salt,cashew nut paste and thin coconut milk and mix well.

Cover and cook the stew for 10 minutes.
Add thick coconut milk and cook for 5 minutes.

Heat coconut oil in a small pan .Add few curry leaves and fry them well.
Garnish the stew with fired curry leaves.

Serve this vegetable stew as side dish for Appams.


Pazham Pori/Banana Fritters


Ripe Nendran Banana – 1 big
Plain Flour/Maida – 1/2 cup
Rice Flour – 1/4 cup
Sugar – 2 to 3 tbsp
Sesame seeds – 1 tsp
Turmeric powder – a pinch
Baking powder – a pinch
Salt – 1/4 tsp
Coconut oil – for deep frying

Peel and cut the banana into slices.

Mix all the ingredients into a thick batter adding little water.

Heat oil in a pan.
Once oil is medium hot, take a slice of banana and coat nicely in the batter and put it into the oil. Fry till it is golden brown.

Serve with Tea. This is a good evening snack.

Sponge Dosa


Raw Rice – 1 cup
Poha – 1/3 cup
Udad Dal – 1/4 cup
Fenugreek Seeds(Methi) – 1 tsp
Curd – 1/3 cup
Oil for Dosa

Soak Rice,Udad Dal and Methi seeds overnight for 8 hours.
Soak Poha (Flattened rice) one hour before grinding dosa batter.

In a Mixer or wet grinder , add all the ingredients except curd and grind to a smooth paste.
Ferment the batter for 12 hours.

Add Curd to the dosa batter and mix well.

Heat a flat pan and drizzle few drops of oil. Pour a ladle of dosa batter and spread the batter very little so that it forms a circle.Drizzle few drops of oil along the corners of the dosa .Cover and cook for few minutes.
Take it out in a plate and enjoy with chutney and sambar.

Note: This dosa needs to be cooked only on one side.After covering and cooking the dosa,we can see holes formed all over the dosa.This gives the dosa its sponginess.