Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Stew Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday 17 January 2015

Vegetable Stew Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Stew Recipe Biography

Source:- Google.com.pk

Vegetable stew recipe, how to make kerala style veg stew recipe:-
vegetable stew recipe, kerala style – on some days when i don’t make dosa, i end up making our favorite breakfast appam and kerala style vegetable stew. i had taken these pics many months ago and did not update the recipe. reason being the size of the pics.
i have been having very poor internet or no internet for some days now and hence could not update any post since then. now too the internet speed is very very slow and updating these small pics will take less time, then the usual sized pics i add on the blog. hence decided to add this recipe. i have hundreds of comments pending. just not able to approve and reply due to the very very slow internet. this post has also taken a hell lot of time to get updated.
moving to the stew recipe….. usually i always have carrots, beans, potatoes and peas at home. so these veggies end up being in the stew. when i have to make the stew, i prepare coconut milk a day before and keep in the fridge. sometimes to make things easy, i use dabur’s coconut milk which is easily available in india. dabur’s coconut milk works well as a substitute for thick coconut milk. you can also use any other good brand of ready coconut milk as a substitute for thick coconut milk.
kerala vegetable stew is so easy to prepare. you just need to temper and cook the veggies. if you cannot have it with appams, then just serve the stew with steamed rice. i have used thin coconut milk to cook the vegetables. if you don’t have thin coconut milk, then cook the vegetables in water instead.
the stew is flavored with warm aromatic spices tempered in coconut oil. what you get are tender cooked vegetables in a delicate, spiced, light, aromatic stew with the flavor and taste of the coconut milk.
lets start step by step kerala style vegetable stew recipe:
1. heat coconut oil. add the whole & crushed spices – cinnamon, cloves, cardamom and black pepper. fry them till fragrant. then add the ginger, garlic, green chilies, sliced onions and curry leaves. saute till the onions become translucent. don’t brown the onions.
2. add the chopped veggies and stir well.
3. add thin coconut milk or water. cover the pan and cook the veggies.
4. the veggies should be cooked till they are tender and done.
5. add the thick coconut milk. stir well and simmer for just half a minute.
6. serve kerala vegetable stew with appams or steamed rice.
Chickpea and Winter Vegetable Stew:-
Ingredients
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup (1/2-inch) slices leek
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 garlic clove, minced
3 2/3 cups Simple Vegetable Stock, divided
2 cups (1-inch) cubed peeled butternut squash
1 cup (1/2-inch) slices carrot
3/4 cup (1-inch) cubed peeled Yukon gold potato
1 tablespoon harissa
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges
Preparation
1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
2. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Vegetable Stew (Giambotta):-
Ingredients
1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino
Directions
Preheat broiler.
Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
Recipe courtesy Rachael Ray

Vegetable Stew Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics