Oct 4, 2015

Capsicum In Coconut Gravy

This capsicum in coconut gravy recipe is inspired by Kerala stew recipe. One fine morning I was all ready to make Idiyappam but suddenly I realize that I didn't have any vegetables like potato, carrot or even I didn't have green peas. I didn't have time to soak any dry peas or channa. I find only colored capsicum that I brought to make some fried rice for my Indo- chinese combo. Now I have to use some for this stew any how capsicum is my all time favorite vegetable. I can enjoy this wonderful vegetable in any form. Now this stew turned out so well. Every one at home this curry not even for breakfast for the whole day even with plain rice hubby enjoyed this stew. You know this stew became a favorite at home now I am using only capsicum for stew.. :)
 photo ccurry.jpg Lets check the recipe....
Green capsicum  ---  1 medium cut in to cubes
Red capsicum  --  1 medium cut in to cubes
Yellow capsicum  ---  1 medium cut in to cubes
Onion --- 1 medium sliced
Green chilies --- 2 sliced
Cloves --- 3
Cinamon --- 1 inch piece broken
Cardamom --- 3
Garlic ---- 2 cloves crushed
Thin coconut milk ---- 1 cup
Thick coconut milk --- 1/2 cup(If you are useing tin coconut milk mix 1/2 cup milk with 3/4 cup water and use it as thin coconut milk then use 1/2 cup only coconut milk for thick milk)
Salt to taste
Curry leaves a few
coconut oil --- 1 tab sp
1. Heat 3/4 tab sp coconut oil in a pan and add clove, cinamon, cardamom and let them popup.
2. Then add sliced onion, green chilies,crushed garlic and stir for 2 sec and add capsicum cubes, turmeric powder give a good stir and cover with a lid and let it cook for few minutes.
3. Now add thin coconut milk keep the flame low, add salt stir once cover and cook for 5-10 min. or gravy become little thick.
4.Then add thick coconut milk bring to a full boil and keep the flame very low and cook till the gravy become thick and creamy stir in between.
5. Now heat 1 tea sp coconut oil in a pan and add curry leaves and pour it over the stew.
Serve with Appam or Idiyappam or this goes very well with plain rice and roti specially Kerala paratha..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Oct 3, 2015

Vegetables In Schezwan Sauce

After that month long Mega Blogging Marathon we started our monthly Blogging Marathon from today. this is as usual three days a week for four weeks Marathon with different themes. My theme for this first week is Side dishes. Side dish which is served as a accompaniment with the main dish like a curry with rice or roti or a stew served with a bread .
                                                                My first recipe for this week is a Indo- Chinese recipe which is popular in India. Vegetables in Schezwan sauce this side dish I have prepared for our Buffet On Table in the theme of combo dishes. In that combo I made vegetable fried rice with chilli paneer and vegetables in Schezwan sauce as a side dishes. Chilli paneer recipe I have posted in the Mega Blogging Marathon. Now I got a chance to post this Schezwan vegetables recipe. There are two versions for this Schezwan vegetables recipe one is stir fried one and the other one is a gavy version with sauce texture. Here I am going to post the gravy version of Schezwan vegetables..
So Let's check the recipe..... 
 photo ssv.jpg INGREDIENTS:---
Onion   ---  1 big cut in to cubes
Carrot   ---  1 big cut in to rounds
Beans   ---  10 cut in to 1 inch pieces
Cabbage --  1 cup cut in to cubes
Baby corn  ---  5 cut in to rounds
Cucumber  --  1 small cut in to cubes
Capsicum   ----  1 big cut in to cubes
Schezwan sauce  ---  1/2 cup
Corn flour  ---  1 tab sp
Water ---  1 and half cup
Salt to taste
Sesame oil  ---  2 tab sp
Spring onion   ---  1/2 cup finely chopped
1. Heat oil in a pan  bring oil to piping hot then add onion and cook till soft.
2. Now add carrots. baby corn, and beans cook for 5 minute in a high flame then add cabbage, capsicum and saute for 10 minutes.
3. Add Schezwan sauce salt to taste and give a good stir and cook for 2 minutes in a medium heat.
4. Add 1/2 cup water and keep cooking by the time dilute 1 tab sp cornflour in 1 cup water and add this to vegetables, mix well and bring to a full boil.
5. Switch off the heat and garnish with chopped spring onion green part.
Serve hot with any fried rice or noodles...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57