Being from a small town, it was only after I shifted to Delhi for work, that I got introduced to other Indian communities, their cultures and cuisines; rather to international cuisines as well! Delhi is the melting pot of cultures and the nature of my work brought me in touch with people from different parts of the country. I was introduced to this dish by a dear friend of mine (though I had a non-vegetarian version). Her husband is a fabulous cook (lucky she!) and he cooked a delicious Malayali (Kerela) style dinner for us which comprised of Meen Moily (a fish curry) and Lamb Stew, served with steamed rice. The dinner was sumptuous and I was besotted by the lamb stew. 

My husband is not at all fond of coconut milk based gravies and though he was initially apprehensive about this dish, he enjoyed both the dishes to the core. I have adapted the vegetarian version of the stew; it is a medley of colours and there is so much variety in the gravy! Cauliflower, broccoli, fresh beans, potatoes, carrots, peas…love them all!
This stew is traditionally served with a typical form of dosa (crepe) called appam. It is made in a small shallow wok. The batter is poured in the centre of the wok and then swirled around to cover the edges of the wok. So they are thicker in the centre and thinner towards the edges. Since they take more time to cook (5-7 minutes or so for each appam), I preferred to serve the stew with the standard dosa but made it slight thicker so as to compensate for the texture of the appam.
This is a delicate stew; the addition of coconut milk mellows the flavours of whole spices and green chillies. I would label it under comfort food category. It is very light and hearty meal!

For the stew I used:
3 medium sized potatoes (peeled & diced)
5 florets of cauliflower
1 tbsp peas
6-7 beans (cut in 1 inch size)
4-5 florets of broccoli
2 small carrots (diced)
120 ml coconut milk (I used ready-made)
½ cup water
10 black pepper corns
5 cloves
½ inch cinnamon
1 star anise
6 cloves garlic (sliced)
1 inch ginger (julienned)
Salt to taste
2 green chillies
5 green cardamoms
1 medium sized onion (thinly sliced)
1 tsp coriander powder
1 tbsp vegetable oil
1 sprig curry leaves (about 10-12)

Wash the vegetables well.
In a pressure cooker add the water and black pepper corns, cloves, cinnamon, star anise, garlic, ginger, 3 cardamoms and salt
Add the vegetables and place the lid on the pressure cooker.
As the pressure starts building in the cooker, switch off the heat. This is to ensure that the vegetables do not get over cooked. The vegetables need to retain their size and texture. We do not want the veggies to turn mushy!
In a pan put oil and add the 2 left over cardamoms and carefully add the curry leaves and green chillies. 
Now, add the onions and fry till they become golden in colour.
Add the coriander powder and cook till it becomes aromatic (about 10 seconds)
Add this tempering to the vegetables
Add the coconut milk and stir the vegetables.
Heat the vegetables again for half a minute and then remove them from the fire and transfer to a serving bowl.
Serves 3-4

For the dosa you will need;
½ cup par boiled rice
½ cup basmati rice
¼ cup urad dal (white Indian lentil)
Salt to taste

Soak the three together for 5-6 hours or you can put them in a warmer (casserole), add hot water and let them soak covered for 2-3 hours.
Once done, grind them to a fine paste by adding water (as much as necessary)
Transfer this batter in a container (it should be half full) and let this mixture ferment for 7-8 hours if you are living in a warm climate and 10-12 hours if you are living in a cold climate
Add water to the batter and make it to pouring consistency. Also add salt
Grease a pan or griddle (tava) and add a ladle full.
Quickly spread it around and let it cooked on medium heat
You will see the colour on the top changing.
Once it gets cooked and the bottom is golden, remove it and transfer on the serving plate.
Serve hot with vegetable stew!
This amount of batter yields 8-9 dosas

Note: Ensure that your griddle is absolutely well scrubbed. Otherwise, the dosa will keep sticking to it. You can scrub it well by slightly heating it over the fire and then scrubbing it with a moist & hard scrub and detergent powder.

Note: I add a few drops of oil over the griddle and then using a small piece onion smear the oil all over. This technique makes the griddle non-stick! 

Note: While cooking the crepes, I add a few drops of oil around the edges so that it becomes slightly crispy and this way it will come off easily.

Thanks for stopping and see you again!

coconut ladoo healing food

Sent post to Saffronstreaks & Cookingwithsiri

Also Sent to Mharorajasthanrecipes