SUJI COOKIES

      School days & School bus hold quite a lot of memories to me.  Even my final year of schooling and the school bus holds a life-changing story. But this write-up is all about the memory of goodies or the so-called Bakery favourites, so synonymous to those days.

    Every evening after school, I used to come back home by School Bus.  The routine happened until I finished my Secondary School.  It was a routine that my brother & I followed which has loads of trailing nostalgic memories.  My mom meticulously walks all the way to the Bus stop(which was just a street away from our house) to pick us up. The highlight of this story is the Bakery(Krishna Bakery) in the Bus Stop. Most of the days she would cook some Snacks for us, but even then my Brother would ask whether he can buy something from the Bakery.  The time would be so apt that the Bakery would be stacking up with fresh & hot bakes(right from the oven) which would equally appeal to my mother.    

    Each day we would buy something like Puffs, Cakes, Coconut Bun, freshly baked hot Milk Bread etc.,  I have always loved their variety of Cookies(Butter Biscuit, Coconut Biscuit, Salt Biscuit etc., & etc.,).  When I started baking I had always wanted to replicate those cookies rather than anything else.  Mainly my favourite were those cube-shaped Butter Biscuits - white, soft with a melt-in-mouth texture.    

    But when I tasted a similar Cookie from a local Bakery in JB, I instantly fell in love with it.  And  they were sold in the name of Suji cookies. Suji Cookies with variations like Cashew Suji Cookies, Almond Suji Cookies and plain Suji Cookies.  Then my next step began by searching for the recipe.  To my dismay, I never found any Suji in the ingredient list/(Suji in Hindi means Semolina), which made me search and research to find a perfect recipe.  This recipe is adapted from a Singapore based Travel & Food Blog Miss Tham Chiak.  This Suji Cookies just nailed me down with its perfection. If the Cookie is prepared without any addition of Nuts, then it tasted quite similar to my favourite bakery-style Butter Biscuits. I have already published Cashew Suji Cookies, Almond Suji Cookies recipes earlier here in the blog.
     

SUJI COOKIES

    Suji Cookie is an easy make cookie recipe with simple ingredients. These Suji Cookies are an utter treat with a light, crumbly & melt-in-mouth texture.  And above all, it has a wonderful nutty aroma, which comes mainly from GHEE. Ghee makes a lot of difference in these cookies.  These are absolute festive favourites and also best suits to be served as a Tea Time Snack.  This is a remarkable cookie recipe - the one & only Suji Cookies, which is my benchmark when it comes to Bakery goodies. My ultimatum achieved in search of perfect Bakery style butter cookies alias Butter Biscuits.

     Please do read all the tips & tricks given under the "NOTES" section below for perfectly textured, round, white coloured Suji Cookies.


For more COOKIE RECIPES, Click here...

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 12 - 15 Cookies
Author - SM

Preparation Time - 10 -15 Minutes
Baking Time - 12- 15 Minutes for 1 Batch

HOW TO COOK SUJI COOKIES

SUJI COOKIES

For Suji Cookies:

For Toppings(Optional):

METHOD:

For Suji Cookies:

• Preheat the oven at 160° Celsius for about 10 minutes.
• Sift the All-purpose Flour Sugar once & keep it aside.
  
• The Butter should be Cold.
• Let the Ghee be at room temperature.
  
• Sift the Icing Sugar once & keep it aside.
• Combine it with Butter & Ghee and beat it well in a hand mixer until creamy & combined.
• Add the All-purpose Flour Mixture to the Ghee-Butter mix.
• Gently mix it to form a soft dough.
• The texture of the dough should be firm so that you can shape it into balls.
• Otherwise, can leave it in the refrigerator for about an hour/freeze it for about 10-20 minutes, or until the dough is firm enough.
• Meanwhile, line up a baking tray with baking sheet/parchment paper.
• Scoop 1 Teaspoon of Suji Cookie Dough and shape it into a ball. 
• Arrange them 2 cm apart on the tray.
• Cookies will spread a little during baking but should retain the ball shape.
• Bake at 160° Celsius for 15-20 minutes or until firm and just mildly start to colour but should be white in colour.
• Allow Suji Cookies to cool completely.
• Store the Suji Cookies in an airtight container.
• Suji Cookies will stay fresh in an airtight container at room temperature for up to 2 weeks.

SUJI COOKIES

NOTES:

• Use cold butter for the recipe.  Take it out from the refrigerator just before beating it.
• Let the Ghee be at room temperature.
  
• The texture of the dough should be firm so that you can shape it into balls.
• The Climatic condition of the region you live also affects the firmness of the dough.
• You can leave the dough in the refrigerator in between to get the desired firmness.
• Otherwise, can leave it in the refrigerator for about an hour or freeze it for about 10-20 minutes or until the dough is firm enough. 
• This will help prevent the cookies from spreading – they’ll bake up thick and retain the ball shape. 
• If the dough is not firm enough the melted butter may turn the Cookies crunchy, which is not the needed texture of  these Suji Cookies.
  
• Can use the same recipe and make Cashew Suji Cookies or Almond Suji Cookies.
• If doing so, substitute 130 grams of All-purpose flour with Cashew Powder or Almond Powder.
• Ghee adds a wonderful flavour and gives a beautiful texture to the Suji Cookies.
• The Cookie dough should be soft and not crumbly.
• Can shape the Suji Cookies into Balls or into cube-shaped, or flatten it up slightly and make imprints with a fork over it.
• Can top it up with halved Cashew or glazed Cherries or Tutti Frutti pieces.
  
• Baking time totally depends on the type of Oven used.  Adjust accordingly. 
• Adjust the baking time  depending on the size of the Suji cookies.
• These are Small Suji Cookies of 1cm Diameter(before baking) & it took just 15 minutes of baking.
• Bake until firm and just mildly start to colour but should be white in colour.
• And the most important fact - take it out from the Oven when it starts to become firm but yet slightly under cooked(soft to touch), if you prefer a melt in mouth Suji Cookies.
  

APPLE CRUMBLE

    Crumble Recipes following its suit this month. Wonderfully warm  and apt for the season.  Truly, I am yet not out from the Crumble hangover, I am making it back-to-back at home.  The reasons being I always have ready stock of Apples & Pears in my refrigerator and I need some way to fruitfully use-up the fruit.  Rather than just eating it or making juices out of it.  Yet another major reason is that a Crumble recipe is easy to make, a quick dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Apple fillings, topped with Vanilla Ice cream are indeed a treat to the senses.

APPLE CRUMBLE: 

APPLE CRUMBLE

    While making an Apple Crumble.  The two main steps which has to be done while making a Crumble are:

• Spiced Apple Filling

• The Crumble Mixture

  
  

Apple Filling:  

    After all, this is Apple Crumble, so we require loads of Apples.  I had a few varieties of Apples lying in my refrigerator, Royal Gala & Granny Smith. I used both to get the complex flavour in each bite. Crunchiness and flavour all got together.

THE APPLE FILLING

Anyway, let's see what makes a great Apple Filling, 

• Apple – Make sure to slice the Apples into uniform sizes. The amount of filling is as your heart desires. So use loads of Apples if you prefer a whole lot of Apples in your Apple Crumble.
• Spices – The warmness of Spices is all about Apple Crumble. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
• Lemon – Lemon prevents the Apples from oxidizing(browning). What you need is just a bit, which will help keep the flavours intact and also keeps the apple slices white.
• Sugar – Sugar sweetens the Apple filling. I have used Brown Sugar. And have cooked it along with the Apples & Spices, until the apples are half cooked and all the sugar turns out into a caramel-like sauce along with the juices from the Apples.

The Crumble:

CRUMBLE MIXTURE

     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  

APPLE CRUMBLE

For more CHRISTMAS RECIPES, Click here...

Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Cooking Time (Apple Filling) - 7-10 Minutes

Baking Time - 30-45 Minutes

For more BAKED GOODIES, Click here...

HOW TO MAKE APPLE CRUMBLE

APPLE CRUMBLE

INGREDIENTS:

For Apple Filling:

APPLE CRUMBLE

METHOD:

For the Crumble:

 

• Blanch the Almonds, Sliver them into thin slices, and toast them on a low flame until crispy.
• Chill the bowl in which you are going to prepare the crumble. 
• Cut butter into cubes and leave it in the refrigerator until use.
• In a bowl, combine All-purpose Flour, Almond Slivers, salt & brown sugar.
• Mix until well combined.
• Add chilled butter cubes to the flour. 
• Gently toss it up with a fork until it crumbles. 
• Alternatively use your fingertips, gently rub the butter into the flour until the mixture looks like breadcrumbs/streusel mixture. 
• Make sure that your hand & finger are cold while doing this step. Can dip your hands in ice-cold water and wipe off any moistness before doing the process.
• This is to avoid melting the butter, which will alter the texture of the crumble.
• If you have a food processor, the job gets easier. I do not have one & did the step using my hands or simply toss-up the ingredients using a fork.
• If using a food processor, place the flour, butter and process, using the pulse button, for 10-15 seconds until the mixture is crumbly.
• Leave this in the refrigerator until use.

 
 
 

For Apple Crumble:

 

• Preheat the oven to 180 °C.
• Take an ovenproof dish, big enough to hold all the ingredients.
• Grease the baking dish with a bit of butter.
• Now, spread out the Apple Filling in the baking dish.
  
• Pour in any sauce left in the pan & even it out with a spatula.

• Now, sprinkle the crumble in an even layer over the top of the Apple Filling.
• Place the dish on the middle rack in the Oven.

• Bake for about 30 Minutes.  Then turn the baking dish around halfway through cooking.
• The Crumble would be ready when the topping turns golden, and the juices starts to bubble out.
• It took around 30-45 minutes for me to bake this Apple crumble.
• Serve Apple Crumble warm, topped with  a hearty dollop of Vanilla Ice cream or Custard. 

 

APPLE CRUMBLE

NOTES:

• I have used slivered and toasted Almonds in the crumble mixture.
• Can swap it with your preferred nuts.  
• Can use Light Brown Sugar or Brown Sugar. Suit your preference.
• Can make the same recipe with fruits like Apple, Pear, Peach, Plum, Apricot, Rhubarb, Berries etc.,
  

MULLED APPLE JUICE

    Christmas Season calls for traditional Christmas beverages.  Most of the households have their own favourites, and it comes out with regional specialities too. Mostly it is Mulled Wine, Christmas Sangria, Old fashioned Eggnog etc., & these traditional drinks can either be alcoholic or non-alcoholic.  The Season calls for a party and loads of food.  When it's a Party, to booze around is the new norm, may be an age-old tradition too.  

    When you always have some Apples lying out in the refrigerator, I am driven to think how to finish it off.  While I tried making quite a few recipes out of it along with simple Apple Shakes, this Mulled Apple Juice turned out to be versatile, and I was able to use it up in various other drinks & mocktails, and also it tasted good in a Spiced Apple Tea. Mulled Apple Juice was as tasty it was, and I happened to finish a whole big bottle of this Juice within a few days all on my own.  Benefits being, I was guilt free drinking this juice as it was less sweet, warm & aromatic with spices, and it had no additives & preservatives. 

MULLED APPLE JUICE

    Apples are so synonymous to winter.  Though I have not lived in a country so depictive about these, but the brain somehow or the other recognizes apples in terms with Winter.  So a Mulled Apple Juice would be one wonderful addition to the list of recipes for this Christmas Season.  This delicious mulled apple juice is a quick and simple winter warmer, containing all the flavours of the festive season, and even an amateur cook can rustle it up in no time.  

    Mulled Apple Juice is a non-alcoholic alternative to mulled wine. Cinnamon, Nutmeg & Oranges mingle with warm apple juice in this astounding non-alcoholic alternative to classic Christmas spirits.  There would always be people like me who never prefer alcoholic drinks at a party and this Mulled Apple Juice can be for people like me & it can be served to the kids too.  Though don't just leave it off thinking it's not as good as any alcoholic beverage, it comes with all warmness with its sweet and spicy taste. 

For more JUICES, DRINKS & SMOOTHIES, Click here... 

Recipe Type - Juice
Difficulty - Medium
Yields - 1 - 11/2 Litres
Author - SM


Preparation Time - 10 -15 Minutes
Cooking Time - 50 Minutes - 1 Hour
 

HOW TO MAKE MULLED APPLE JUICE

MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

Apples -6-8 Nos.
Cinnamon - 1 stick
Nutmeg - 1/2 Teaspoon
Water - as required 

For Mulled Apple Juice:

Orange Juice - 1 Cup
Orange Peel - 4-5 Pieces
Brown Sugar - 5 Tablespoons
Vanilla Extract - 1/2 Teaspoon  

METHOD:

To Cook the Apples:

• Wash, core, remove the seeds & then cut the apples into four pieces.
• There is no need to peel the apples.
• Add the apples to a pot, add enough water to just cover them.
• Add Cinnamon sticks & Nutmeg Powder to the above and give a quick stir.
• I cooked the apples in a pressure cooker, which was quicker.  Cooked for 2-3 Whistles.
• Otherwise, boil the apples for about 25-30 minutes, or until the apples turn soft & cooked.
• Using a Potato Masher, mash the cooked apples.
• Now, strain the Apple juice through a fine meshed strainer or a cheese cloth.
• Place the fine meshed strainer or a cheese cloth over a bowl.
• Carefully ladle out the hot apple juice mixture into the strainer and gently mash the apples.
• The juice will be filtered through the bottom into the bowl, and the apple mush will be left in the strainer.
• Transfer the apple mush into a separate bowl and keep it aside.
• Repeat until all the apple juice is strained through.
• Collect the strained apple juice.

MULLED APPLE JUICE

For Mulled Apple Juice:

• Extract juice from the Oranges and keep it aside.  
• We may need about 1 Cup of Orange Juice for this Mulled Apple Juice.
  
• Save a few pieces of Orange peels too.
• Now, add Brown Sugar and Vanilla extract to the apple juice.
• Pour in the Orange Juice and add a few pieces of Orange Peels to the above and give a quick stir.
• Stir in the Vanilla Extract.
• Boil this on a low flame for about 15-20 minutes, or until the brown sugar is well dissolved.
  
• Switch off the flame and strain the mulled Apple Juice.
• Allow the Mulled Apple Juice to cool down before storing it in clean & dry glass bottles.
• I have not added any preservatives in this Mulled Apple Juice.  So it can be stored for about 7-10 days.
• Keep it refrigerated.

NOTES:

• Can add spices like cloves, star anise etc., along with the listed spices.
• This Mulled Apple Juice comes out to be a bit strong.  Dilute it with water to suit your preference.
• Adjust the amount of brown sugar & spices to suit your preference.
• Can substitute brown sugar with white sugar, too.  I have used light brown sugar in this recipe. 
• The collected apple mush can easily be turned into apple sauce by puréeing and adding a smidgen of sugar & cinnamon to taste.   No wastages, whatsoever.
• Keep in mind that, this mulled apple juice doesn’t have any preservatives, so be sure to keep it refrigerated and to use it within a week! 

VEGETABLE CUTLET

      Vegetable Cutlet - A quick fix Party Dish, a humble snack, an irresistible starter.  Cutlets have always been a quintessential dish of every special occasion in our family.  This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. But every time it comes up with different ingredient though, sometimes with Chicken, Lamb or Beef and maybe simply with vegetables for a total vegetarian option. 

 
    Vegetable Cutlet/Croquettes is an easy add-on at a party menu.  These cutlets are usually prepared with finely chopped classic vegetables like Carrots, Beetroots, Beans, Green Peas and Potatoes, coated with homemade bread crumbs for a crispy crust. Potato act as a binder in this recipe.  Even we can add a combination of vegetables like  Carrots, Green Peas,  Beans, Cauliflower, Beetroot etc., to this Vegetable Cutlets. These Cutlets can be prepared in advance and stored in the freezer for up to a month.

VEGETABLE CUTLET

    Vegetable Cutlet is something we like the most at home rather than its non-vegetarian counterparts.  And I have a soft-corner for this Vegetable cutlet, because it was one of the first of its kind delicacy I had as an outside food(only next to Chicken Biriyani) when I was a kid.  It is never or seldom that we eat at a restaurant. I happened to eat this at a driveway restaurant near  VOC Park in Coimbatore.  I am talking about sometime in late 70s that was when I was accompanied by my Dad and his friend to the Nehru Stadium to watch a football match and happened to eat Vegetable Cutlets during that visit.  As far as my memory goes they used to serve two pieces of Vegetable Cutlets in a plate with Ketchup and Slices of Carrot, Onion and Beetroot.  Memories!!!

    Since then, Cutlets have always been one of my favourite snack. Serve Vegetable Cutlet as a starter or as a Tea-time Snack with a dipping sauce of your choice. Serve the Vegetable Cutlets with thinly sliced Onions, Carrots etc., along with a dash of Tomato Ketchup or Red-Chilli Sauce to add a zing to the croquettes. You can even slide it up into a Bun along with your choice of add-ons and convert it into a Burger.


For more CUTLET RECIPES, Click here... 



Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level  - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes


    
For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

HOW TO COOK VEGETABLE CUTLET/CROQUETTES

VEGETABLE CUTLET

For Vegetable Cutlet Patties:

To Sauté:

For the Crust : 

For Deep Frying:

VEGETABLE CUTLET

METHOD:

• Clean, peel and then finely chop/grate the Carrots & Beetroots.
• Shred the Cabbage and chop it finely.
• Clean and remove the veins from the beans and chop it finely.  
• Boil the Potatoes, peel, mash and keep it aside.
• Heat oil in a pan, sauté finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
• Add finely chopped Carrots, Beetroots, Beans, Cabbage and Green Peas along with a dash of Salt, Pepper Powder and mix well.
• Cook this on a low flame until the vegetables turns soft & cooked. 
• Sprinkle some water if necessary at this stage. 
• Make sure the mixture is dry once the vegetables are cooked.
• Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
• Switch off the flame and add mashed Potatoes to the vegetable mix.
• Mix it well with your hands until well combined. 
• Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
• Meanwhile, beat eggs in a bowl with a pinch of salt.
• Spread Bread Crumbs on a large plate. 
• Dip the Vegetable Cutlet patties in the egg mix first.
• Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
• Heat oil in a deep pan until they reach the smoky point.
• Lower the flame to medium-high and deep-fry the Vegetable Cutlets in batches.
• Do not overcrowd the oil pan.
• Flip & fry the Vegetable Cutlet patties until crisp and golden brown. 
• Remove it from oil with a slotted spoon, and line the Vegetable Cutlets on a paper towel.
• Serve Vegetable Cutlet hot with any dipping sauce of your choice.
  

VEGETABLE CUTLET

NOTES:

• Can replace Vegetables with Minced Chicken, Minced Meat/Lamb, Beef, Prawns or Tuna. 
• Deep-fried Vegetable Cutlets taste better comparatively. 
• Some recipes even call for shallow frying the Cutlets or baking it in an oven.
• Use a deep-frying pan and let the oil be at the right temperature suitable for deep-frying.
• Allowing Oil to smoke off initially will cut down the fat content to an extent.
• Do not overcrowd the pan while deep-frying the Vegetable Cutlets.
• Raw Vegetable Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days, or can be frozen up to a month.

 

VEGETABLE STEW

        "Vegetable Stew" is a combination of classic Vegetables slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish. A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     

    This Vegetable Stew is totally a vegetarian version of a typical Kerala Stew, but authentically Vegetable stew stands as a base to all other stews originating from the region.  Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk.   The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Add Mutton for a "Mutton Stew" & Chicken for "Chicken Stew" to this basic Vegetable Stew.  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     

    Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets, at home.

      So, an all good Vegetarian version of a Kerala Stew made only with vegetables, like Carrots, Green Peas & Potatoes. Add classic vegetables like Beans, Cauliflower or any other vegetables of your choice along with the above for a whole lot of Veggie filled Kerala Stew.  If you are in a mood for a Vegetarian Version of this classic stew, then this recipe is for you and I make this Vegetable Stew when I am in a mood for a light Stew.


For more STEW RECIPES, Click here...


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

HOW TO COOK VEGETABLE STEW

VEGETABLE STEW

INGREDIENTS:

Spices:

For Vegetable Stew:

Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here... 

To Garnish:

Coriander Leaves - a few

VEGETABLE STEW

METHOD:

For Vegetable Stew:

• Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Vegetable Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

VEGETABLE STEW

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking this Vegetable stew along with any meat, adjust the cooking time accordingly.
• Can add Mutton/Lamb, Beef or Chicken to this Vegetable Stew. 
• Can try making Stew with Minced Meat too.  
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Use any preferred classic Vegetables for this recipe.  Normally Carrots, Potatoes, Green Peas, beans etc., are used.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.