Tag Archives: breafkast

Vegetable Stew

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My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.

I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…

Ingredients:

  • Onions – 1 no
  • Carrot – 1 no
  • Cauliflower – florets (a cup)
  • French Beans – 6 nos
  • Green peas – a handful
  • Garlic – 5 cloves
  • Cumin powder – ½ tsp
  • Ginger paste – 2 tsp
  • Green chillies – 1 nos
  • Cinnamon – 1 no (1 inch stick)
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Star Anise – 2 nos
  • Coconut milk (thick) – 3 cups
  • Salt to taste
  • Cashew nuts – 6 nos
  • Coconut Oil – 1 ½  tbsp

Preparation:

  • Peel and finely chop the onions and garlic, keep it aside.
  • Peel and chop the carrots and French beans (lengthwise) and keep it aside.
  • Separate the cauliflower florets into medium size.
  • Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
  • Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
  • Add in the onions and garlic, cook until they turn golden brown.
  • Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
  • Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
  • Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
  • Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.

Serve hot with Appam (Hoppers), Egg Appam (Egg Hoppers) or Idiyappam (String Hoppers).

For my other breakfast and dinner recipes, click here.

From My Garden

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Breakfast – Veggie pasta – with Palak – from my Garden – Feeling HAPPY

Check out this link for recipe: https://madraasi.com/2015/12/07/white-veggie-spaghetti/

Lemon Poppy Seeds Pancake

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Lemon Poppy seeds Pancake was something yummy for breakfast. The flavor and taste of the lemon and crunchiness of poppy seeds in the pancake was the highlight in this pancake. Apart from flavor, colour, texture, aroma… this pancake is very heavenly for me as it was made by the LITTLE CHEF (my daughter). A perfect breakfast for the lazy weekend and a perfect tea time snack for kids when they are from the school. Let us move on to the recipe…

Do check out my other breakfast and pancake recipes in this link: https://madraasi.com/recipes/breakfast-dinner/

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Egg – 1 no
  • Milk – 1 ¼ cup
  • Sugar – 4 tbsp
  • Lemon juice – 2 tbsp
  • Poppy seeds – 1 ½ tsp
  • Baking powder – ½ tsp
  • Lemon Zest – ½ tsp (optional)
  • Vanilla extract – ½ tsp (optional)
  • Salt a pinch

Preparation:

  • Take all-purpose flour/maida, baking powder, salt, sugar, poppy seeds, lemon zest and baking powder in a mixing bowl. Mix them all together.
  • Beat the egg and milk, until fluffy in a separate bowl.
  • Add in the lemon juice to the flour and mix them.
  • Pour in the egg and milk mixture little by little and mix them well (be sure no lumps are formed).
  • Rest it for 5 mins.
  • Heat griddle with a tsp of butter and spoon the batter in the center of the griddle, wait until its cooked.
  • Sprinkle a tsp of butter all over the pancake, swap the side of the pancake and cook for few mins or until it turns golden brown.

Serve hot with Honey.