Friday, January 25, 2013

Potato and cauliflower stew

I love appams with stew. When I was a kid, mom used to make appams with sweetened coconut milk. So, I love my appams with anything that has coconut milk or a hot spicy coconut chutney.
I made this stew with appams for breakfast 2 days back and Pras said it was just perfect.  I use the ready to mix Palappam Mix from Double Horse for the appams. A 10 minute mixing job and after an hour, you get great appams. I use my regular kadai to make the appams.

Ingredients (Serves 2) :

  1. 2 medium to large potatoes cut into smallish 1 cm cubes
  2. 10 florets of cauliflower - make smaller florets out of them.
  3. 100ml thick coconut milk
  4. 1 small onion chopped
  5. 2 green chillies slit through
  6. 1 tsp mustard seeds
  7. 1 sprig of curry leaves
  8. Water
  9. Salt to taste
  10. 1/8 tsp turmeric powder
  11. 1 tbsp coconut oil
  12. 2 cloves
  13. 1/4 tsp garam masala (optional - I did not use)
How I made it :
  1. In a biggish vessel, heat water with turmeric powder and put in the cauliflower florets. Boil for about 2 minutes and drain. Keep aside. This helps ensure that any worms float up.
  2. Heat oil in a pressure cooker.
  3. Add the mustard seeds and let them splutter. You could loosely place the lid over the cooker to prevent the mustard seeds from going into those hard to clean places in your kitchen.
  4. Once the spluttering has stopped, put in the curry leaves and green chillies.
  5. After a minute, put in the cloves.
  6. When you get the aroma of the cloves, put the onions and fry till they turn translucent and pink.
  7. Add the potatoes and fry for about 4-5 minutes on low.
  8. Add the cauliflower florets. Mix well.
  9. Add just enough water to cover the veggies.
  10. Add salt.
  11. Give one whistle on high.
  12. When the pressure releases, turn on heat.
  13. Pour in the coconut milk.
  14. Adjust salt.
  15. Add a little more water to get the consistency required. Stew should be a little viscous and not too watery. If you get too much water in, you could smash a few potatoes to thicken the stew.
  16. Optionally you could add 1/4 tsp garam masala
  17. Serve hot with appams.
Tips :
  1. If the stew becomes watery, smash a few of the potatoes to thicken the stew