Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. 

Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. 

I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings just like restaurant ones. 

Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.

Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box

Cuisine: Indian

Category: Maggi recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Maggi veg atta noodles packet - 3 small ( Use any instant noodles) Paneer / cottage cheese - 100gms ( chop into small cubes) Cooking oil  or butter - 2 tbsp Cumin seeds - 1/2 tsp Big onion - 1 (Finely chopped or thinly sliced) Ripe tomato - 2 (Finely chopped) Red chilli powder - 1/2 tsp Maggi taste maker powder - 3 packets Turmeric powder - 1/4 tsp Sugar - a pinch Salt - little for masala Water - 3.5 cups ( 3 + 1/2 cup) Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

1. Chop paneer into small cubes. Soak in hot water till use.
2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
3. Add chilli powder, turmeric powder and little salt, sugar.
4. Add water, noodles tastemaker powder and bring to boil.
5. Break the noodles and to boiling water. Cook till soft.
6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end.  Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces. In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder, garam masala powder(optional) and saute till tomato becomes mushy. Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water. Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy. Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately. Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)

Note

Adjust the quantity of chilli powder as per your taste. You can also add 1/2 tsp garam masala powder for more masala flavor. If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder.

Enjoy Paneer masala Maggi noodles at home. Kids would love it !

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Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. 

For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. 

If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  

Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

Check out my 60+ kuzhambu recipes !

Hotel style kara kuzhambu / Vatha kuzhambu recipe

How to make hotel style vatha kuzhambu at home

Cuisine: Indian

Category: Kuzhambu recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Tamarind - A big gooseberry size Small onion - 10 nos Garlic cloves - 10 nos Ripe tomato - 1/2 no Curry leaves - Few Dried Turkey berry / Sundakkai vathal - A fistful Turmeric powder - 1/4 tsp Jaggery - 2 tsp Salt & water - as needed ( I used 2.5 cups of water) To Saute & Grind Cooking oil - 1 tbsp Coriander seeds - 1.5 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Red chilli powder - 1 tsp Sambar powder - 1 to 1.5 tsp (Adjust based on spice level) Small onion - 5 nos Ripe tomato - 1/2 no Grated coconut - 1/4 cup ( I used dessicated coocnut) To temper Sesame oil - 3 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

1. Soak tamarind in 2 cups water and take the extract.
2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

METHOD - STEP BY STEP PICTURES

Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients. Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside. Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy. Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top. Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy. Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor. In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala. For best taste, give more resting time for this kuzhambu.

Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !

I served it with banana flower kootu.

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Kara Chutney Recipe – Hotel Style Kara Chutney For Idli, Dosa

I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy. We call it as red chutney. 

Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you. 

There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar. I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. 

If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies / Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration. Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 

HOTEL STYLE KARA CHUTNEY RECIPE

Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa

Cuisine: Indian

Category: Chutney Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To Saute in oil Cooking oil - 2 tbsp Ripe tomato - 2 nos (Medium sized, 1 cup) Big onion - 2 nos ( Small sized, 3/4 cup) Garlic cloves - 5 nos ( small) Urad dal - 1.5 tsp Chana dal - 1/2 tsp Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney) Red chilli powder - 1/2 tsp Salt - As needed Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few HOW TO MAKE KARA CHUTNEY Wash and chop tomato,onion.Peel garlic and keep it ready. Heat oil and saute dals, red chilli, garlic, onion till transparent. Then add chopped tomato, red chilli powder, salt and cook till pulpy. Cool down and grind to smooth paste. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai. Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent. Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well. Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa. Enjoy !

NOTE

Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste. You can also skip chana dal & make only with urad dal. You can add equal quantity of tomato, onion and try this chutney. Add more chillies if you want spicy chutney. I made it medium spicy. For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves. If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.

Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))

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Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious . We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !

Khoya Kaju Gravy Recipe

Khoya kaju gravy recipe - Side dish for roti, naan, kulcha

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3-4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cashew nuts - 1/2 cup Unsweetened khoya - 1/4 cup Ghee + Cooking oil - 2 tbsp + 1 tbsp Bay leaf - 1 no Red chilli powder - 1 tsp Coriander powder - 1.5 tsp Garam masala powder - 1 tsp Cardamom powder – a pinch (optional) Fresh curd/yogurt – 2 tbsp Sugar – 1/4 tsp Water – 1 cup Kasoori methi – 1/2 tsp ( crushed, optional ) Fresh cream - 1 tbsp To cook & grind Big onion - 1 no or 1/2 cup (chopped) Cinnamon - 1 inch piece Cloves - 1 no Pepper corns - 2 nos Cashew nuts - 1/4 cup Water - 1/2 cup

METHOD

In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside. Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well. Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top. Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha ! Enjoy !

Note

Reduce the quantity of red chilli powder if you want mildly spiced gravy. Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy. You can add more khoya if you want more creamy gravy. Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !

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Vegetable Palav Recipe – Karnataka Style Veg Pulao - Rice Bath Recipe

Here is a fool proof, Karnataka special Vegetable pulao recipe (vegetable palav) with step by step pictures and video. This mixed vegetable pulao is a must and should recipe in all the weddings, lunch buffet and parties in Bangalore, Karnataka. In hotels, its called as rice bath or veg palav in the menu. In our school moms group, we used to conduct kitty party once in a month in one of our houses. Mostly it would be a lunch party. I still remember Tara’s kitty party lunch menu. I had this pulao for the first time in her house and after that in few hotels, marriage functions and birthday parties. My friends call this as “Palav” in Kannada. I am a big fan of this Karnataka style pulao especially for its wonderful flavor. I don’t mind eating one full plate of it. 

I got this recipe from Tara and made it for our Sunday Lunch last week. It came out very well with the awesome masala flavor which is the highlight of this pulao. Tara makes it super spicy and very tasty. The whole pot gets emptied in few minutes. Thanks a lot Tara for teaching me this wonderful, authentic Karnataka veg pulao recipe to me. Now I am confident enough to try this rice variety for my guest and parties. This pulao looks mild green in color. 

In some hotels here, they serve a red colored pulao adding red chilli powder. If you are looking for that version, check out this delicious and Restaurant style SPICY VEG PULAO recipe which I learnt from my another friend Megha. Now lets see how to make this yummy, Karnataka style Vegetable pulao with step by step pictures and video !

Karnataka style vegetable pualo recipe

How to make Karnataka style veg pulao recipe at home

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sona masoori / Raw rice - 1 cup ( Use good quality ones) Water - 2 cups ( to soak rice) Mixed vegetables - 1/2 cup ( 1 Carrot, 5 beans, 1 potato, fistful peas) Cooking oil - 3 tbsp Bay leaf - 1 no Black stone flower - 2 nos Marathi moggu - 1 no Star anise - 1 no Cinnamon - 1 inch piece Cloves - 2 nos Big onion -1 no ( sliced) Tomato - 1 small ( chopped finely) Dhania powder - 1 tsp Crushed kasoori methi - 1 tsp (optional) Salt - as needed To grind Grated coconut - 1/4 cup Green chillies - 6 nos ( use 8 for more spicy taste, 4 for less spice) Mint leaves - a handful Big onion - 1/2 no Cinnamon - 2 inch piece Cloves - 3 nos Cardamom - 2 nos Ginger - 1.5 inch piece Garlic cloves - 8 nos Water - as needed ( to grind to paste)

HOW TO MAKE KARNATAKA VEG PULAO - METHOD

Wash and soak 1 cup of rice in 2 cups of water for 15 to 30 minutes. Wash and chop the vegetables into small cubes. Grind the ingredients given under “ To grind” to a smooth paste by adding required water. Set aside. Heat oil in a pressure cooker base and add the whole garam masala. Saute until aromatic and then add sliced onions. Saute till transparent. Now add the tomato pieces and saute till mushy. Add the ground masala paste. Mix well for a minute. Now add chopped vegetables, mix well for a minute. Then add the soaked rice along with water. Add dhania powder, crushed kasoori methi(optional) and required salt in the water. Mix well. Take some water and check for taste. Add more salt if required and slit green chilli for spicy taste. Pressure cook in very low flame for two whistles. Open the lid after the steam is released completely. Fluff the rice gently with a fork. Remove in a plate and serve hot with onion raita ! This rice looks slightly mushy when hot. But rice grains become fluffy and separate as it cools down. If you are making it for parties or functions, make this pulao one hour in advance and let it be in the cooker to stay warm. If it cools down, sprinkle very little water and reheat it for few minutes before serving. Tastes and smells yum ! Enjoy !

Note

My friend Tara adds 8 to 10 chillies for the mentioned quantity. But I used 6 as my chillies were spicy. Adjust the quantity based on your taste. You can even add slit chillies in the water if you feel spiciness is less. If you want, you can use red chilli powder or red chillies instead of green chillies while grinding the masala. Addition of dhania powder and kasoori methi gives a nice flavor to pulao. Kasooi methi is not added usually in Karnataka style pulao, but I followed my friend's suggestion :) Good quality raw rice is used for Karnataka style pulao. You can replace with basmati rice of you wish. In that case, use 1:1.5 cups of rice and water ratio based on the rice you have. For variations, you can use coriander leaves instead of mint leaves but flavor may vary.

Try this yummy, spicy Karnataka style veg pulao for your weekend lunch or lunch box, Enjoy !

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Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 

Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!

Kerala Vegetable Stew Recipe

How to make Kerala style vegetable stew recipe

Cuisine: Indian

Category: Side dish For Appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup Big onion - 1 no ( Slice thinly) Ginger - 2 inch piece ( Slice it thinly or finely chopped) Green chilli – 2-3 nos ( slit) Thin coconut milk – 1 cup Thick coconut milk – 1 cup Salt – As needed Sugar – A big pinch To temper Coconut oil – 1 tbsp Bay leaf - 1 no Cinnamon - 1 inch piece Cloves - 2 nos Curry leaves – Few ** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

METHOD

Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl. Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly. Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown. Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft. Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam. Enjoy !

Note

Add more green chilli for spicy taste. Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste. This stew has a mild masala flavor. Coconut oil is very important for tempering. Do not skip it.

Try this Kerala style vegetable stew with appam and enjoy !!

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