Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

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Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

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If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

The post Matar Paneer / Paneer Peas Curry appeared first on Pepper Delight.

Easter is here, and I am back with my second Easter Special Recipe in a week’s time, n it’s a Savoury dish! This traditional chicken stew is very popular in Kerala, especially among the Christian families, and is also favored for breakfast. The original recipe is said to be British, but was improvised in the kitchens of Kerala by their Malayalee chefs who served them during the British rule. They gave their own touch to it by adding coconut milk & spices, but keeping the soul of the original English dish intact, and affectionately called it “Ishtu”.

My beautiful memories of Easter go all the way back to my Hyderabad days; thoughts of the invite from my dear friend Meera to her grand Easter Feast makes me drool even today! Her menu was lavish with chicken n beef dishes, cutlets, wine, desserts, and so on, of which her Chicken Stew with Appam was my favorite. So as I was finalizing my Easter recipes, these sweet memories floated by and I decided to try my hand on it. Quickly dialed Meera for her recipe and tips, prepared it and you know what… it was a huge success, it tasted sooo good and my husband loved it!! The unique aroma of the spices with ginger and garlic, along with coconut milk makes it a wholesome meal. And it’s Gluten Free too!! This dish goes well with Appam or Idiyappam, you can also try with Naan or other breads too.

Thank You Meera for this wonderful recipe!
Enjoy, Happy Easter everyone!!!

Interested in other Stew recipes? Check these out:

1. Kerala Style Mutton Stew
2. Vegetable Stew
3. Fish Molly / Fish Stew
4. A must try side for stew – Kerala Style Appam / Palappam

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

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Chicken Stew

Warm, Comforting n Hearty…! A Kerala Style Chicken Stew, Packed with Spices, Simmered in a Creamy Coconut Milk… A Traditional Easter Dish…!! 

Course Breakfast, Side Dish

Cuisine Indian

Keyword chicken stew, christmas, kerala easter stew

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 1 lb chicken (bone-in preferred, cut into small pieces)
• 1 medium sized onion (sliced)
• 2 garlic cloves (finely chopped)
• 1 small piece of ginger (finely chopped)
• 3-4 green chilies (finely chopped)
• ½ cup carrots (sliced into round)
• ½ cup potato (cubed)
• ¼ cup peas
• 1 cup thin coconut milk
• ½ - ¾ cup thick coconut milk
• 1 each Spices (cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise)
• Pepper (as required)
• Salt (as required)
• 1 sprig of curry leaves

For Tempering

• 1 tbsp ghee / clarified butter
• 3 pearl onions (sliced)
• 3-4 cashews
• 1 sprig of curry leaves

Instructions

• Heat oil in a pan, add the spices and saute until they become aromatic.
• Add sliced onions to the pan and saute until it turns translucent.
• Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
• Add the chopped vegetables and chicken, and season with salt and pepper.
• Follow by adding thin coconut milk and stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
• Add the thick coconut milk. Adjust the quantity added to suit your choice of creaminess.
• Check salt, stir and cook for 2 more minutes on a low flame. Turn off the flame.
• To prepare the garnish, heat the ghee / clarified butter in another pan. Add pearl onions and saute until they brown, then add cashews and curry leaves and saute. Add this tempering to the prepared chicken stew, mix well and serve hot.
• Serve with Appam, Idiyappam, Naan or any other bread.

Notes

• This recipe also works well with other meats, substitute the chicken with mutton, turkey or beef. If you are vegetarian, replace the meat with vegetables of your choice.
• Preferably use chicken /meat with bone in, as it adds more flavour.
• It is ideal to use freshly squeezed coconut milk for this recipe, but you can substitute with canned coconut milk or coconut milk powder. I have used canned coconut milk in this recipe, which was very thick. To thin the milk, dilute with equal amounts of thick coconut milk and water.

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