Naadan Ulli Stew

Phew!!! Finally, back to the blogsphere after an incredibly looooooooong break. Never expected to be such a long one, though. Anyways, my special thanks to each and everyone who had been checking on my blog for new posts…. Truly appreciate it…. :-)

Well, to talk about the new dish that I’m back with, it’s an absolutely innovative one…infact, delineated to me a couple of years ago by my all-time kitchen guru; Amma-in-law. A dish that was undoubtedly christened “Ulli Stew” by the creator herself. A dish that was never even heard of or seen until then…not atleast by me, frankly speaking. And then, as instantaneously as it could be, my brain started to pencil in the probable image of the new dish. Ulli stew, huh??? Maybe it’s a stew with only onions or maybe onions are an addition to something else but given more importance than the other? Well, maybe that would explain the name…. So, how does it look like? Forget it, how does it taste like? Does it bear any resemblance to our potato stew? Do we put in onions instead of potatoes? If so, wudn’t it taste too sweet and bland? Maybe I heard it wrong. Conventional ideologist I am, I believe…. :)

But no…. I was all wrong!!! Sigh!!! Wrong as always…. ;-p And so even while a whole lot of events were reverberating inside my small brain, I could hear Amma-in-law somehow trying to talk me into the fact that you can infact make a good-looking and tasty with Onions alone. But, me as usual, wasn’t totally convinced and wasn’t up with it. Being querulous ever since known, I even countered her (of course, in a very mild way) by finding all the possible theories to contradict the authenticity of such a dish. But little did I know that a few unlearnt lessons are always kept in store for you in the days to come to learn….:-) That’s Him…. And then you are left to learn the hard way!!! Like I did!!! :-(

So, one day, due to certain unanticipated circumstances (nothing but ran out of potatoes just before I was planning to make a Potato Stew), I was left with no choice other than to depend on a few staring onions and a derelict page (recipe for Ulli stew) in my recipe note book given to me by my Guru to be used under such emergency conditions. Not to mention a few long distance calls as well to the connoisseur herself to explicate certain obvious doubts…. And then the rest, of course, is sure a part of food history!!! Needless to say, at the moment, the regular potato/vegetable stew is out and the Naadan n spicy Ulli Stew is in…. ;-p

Talking about this rather recherché dish of Kerala cuisine, Ulli stew is truly another one of its kind in the all-famous stew category made all around the world. Unlike the first impression that you get of that of a bland and sweet stew (obviously expected for onions), the final upshot is something that is totally in contrast to what was expected, as quite evident in the picture above.

To put it in simple words, Ulli stew, can be defined as a spicy treat where both red and small onions are cooked in mild coconut milk along with ground whole spices and dry masala powders; finally, topped with fresh coconut milk and flavoured curry leaves to add that extra aroma to the whole dish. Something extremely mind-blowing when served with its perfect companion - hot, hot Appams. However, it has also been found in excellent rapport with other Indian breads like Rotis, Pooris, Plain bread and like. It goes extremely well with even our naadan Puttu too.

So, here’s how the recipe for an Ulli Stew goes….

You’d require,
2 – 3 Onions (thinly sliced)
1 cup of Small onions
A small Ginger knob
3 – 4 Garlic pods
4 – 5 Green chillies
½ a Coconut
Salt – As required

Spices:-
A big piece of Cinnamon (Karuvapatta)
4 – 5 Cloves (Karayamboo)
2 – 3 Cardamom pods (Elakka)
A tsp of Black Peppercorns (Kurumulaku)
½ tsp of Fennel seeds (Perumjeerakam)

Dry masala powders:-
4 – 5 tsp of Coriander powder
2 tsp of Kashmiri Chilly powder
1 tsp of Turmeric powder
1 tsp of Garam masala powder (optional)

For seasoning:-
Coconut oil – As required
A tsp of Mustard seeds
A couple of broken Dry red chillies
Lots of Curry leavesA tbsp of Coconut slivers (Thenga Kothu)

Method:-
1) Take out 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
2) Heat a tsp of oil in a pan.
3) Add all the spices followed by whole garlic pods and sauté for a while.
4) Switch off the flame; add all the masala powders and heat it through to get rid of the raw smell.
5) Allow it to cool and then, grind it to a smooth fine paste.
6) Heat a couple of tbsp of oil in the pan.
7) Splutter mustard seeds and sauté curry leaves in it.
8) Add the coconut pieces and sauté evenly.
9) Add the thinly sliced small onions, onion and ginger.
10) Add the slit green chillies followed by the curry leaves and sauté again on a low flame.
11) When the onions turn brown, add the masala paste and sauté further.
12) When done, add the thin coconut milk (Randam pal).
13) Add salt and cover it with a lid.
14) Cook, until it starts to boil and gets thickened.
15) Reduce the flame and add the thick coconut milk (Onnam pal) and mix well. Pls do not boil after u add the thick coconut milk. Simply heat it through.
16) Remove from fire and garnish with curry leaves.

Pointers:- You can also add a few coriander leaves for garnishing, if desired. Pls adjust the quantity of whole spices and masala powders accdgly.

So, there you are. Appam - Ulli Stew…another perfect duo for a perfect Sunday morning. A must try on all accounts…. :) A spicy delight ready within minutes for your breakfast to spice up your whole day…. No fuss required as it’s extremely easy to follow and light on the ingredients too.

Off record – An ingenuous opinion for my “Ulli stew” caught quoted from my bro, after a couple of futile diggings into the bowl (probably searching for something). “Ithentha, Mutta illatha mutta curry yo?????”. Looks of exhilaration on our faces gave way to baffled ones, from one to another. :( No prizes for guessing the snag I faced to convince him about the authenticity in the name and make of the dish. Little did I know that he was infact pulling my leg. Or maybe he was simply pointing out the truth. ;-p It infact did look like a Mutta curry without Mutta (eggs) in it. So, I guess if we toss in a couple of boiled eggs in it, we’d really have a yummy Egg curry in hand. Just need to change the name.... Would try it next time for sure…. :) Anyways, coming back to the point, before any sort of further paroxysm broke out in the room; he conferred me with a favorable verdict and asked me to make it often with Appams and Chappathis. :) Bhagyam…. Attempt kolamayilla…. Another sigh of relief!!! ;-p

Lesson learnt - Before venturing into my next experiment and serving the same to my white rats, I’d make it damn sure that there’s a small placard with the name written, held onto the serving bowl so as to clarify all doubts that are likely to arise on the dining table. And to ward off all the consequent commotions to pursue too. ;-p

So, on that note, happy cooking!!!

Kadala Curry

Another notable dish of Kerala cuisine…. yet again holding a prominent place in breakfast tables. A perfect accompaniment with Appam or Puttu or Roti serves them the perfect company for those who simply adore this combo…. Relished by kids and adults alike, this is a rather exceptional combination of Kadala (Chickpeas) with fried coconut and spices as the base which really leaves your tongue spun out so much so that you can’t help yourself from having a second helping…. Not to mention the final tempering, which adds to the aroma and the exquisite look it generates at large, simply leaves you bowled over.

From time immemorial, Kerala households have witnessed the making of the Kadala curry only in the customary way of grinding the fried coconut with coriander powder, chilly powder and turmeric powder to a smooth paste using a grinding stone. Now as u know, times have changed and so have our cooking recipes…. And as a result of all those variations given to the cooking modes, people have come with lots of ideas and have eventually succeeded in giving different tastes to the same curry. In fact, you would be really amazed to see the countless recipes for Kadala curry in the net world. Though the basic curry name and the basic ingredients r the same, people have made a lots of variations by changing or adding a few ingredients of their own and have come up with something entirely new, which I must say is absolutely fantastic and very appreciative indeed…. And this of course inspired me to try out something new with a traditional dish and that’s how I ended up in innovating an easy and tasty adaptation to our good old Kadala curry.

Again, to be honest with you, I modulated this recipe keeping in view the time and health factors, as I always do. And so, here’s my own version of Kadala curry which you can make instantaneously and that too without broadening your hips…. :)

You’d require:-
A cup of Chickpeas (Kadala – Black or White)
Half of a coconut
1 large Onion
A few Coconut chips (Thenga Khotthu)
2 tbsp of Eastern Chicken Masala Powder
1 tsp of Turmeric powder
Salt – As required
For seasoning:-
1 tbsp of Oil
1 tsp of Mustard seeds
2 – 3 broken Dry red chillies
A few Curry leaves

You can use either Black Kadala (Desi Chana) or White Kadala (Kabuli Chana) for this recipe though I usually prefer Kabuli ones…. You can reduce the amount of coconut too if you are too bothered about the Cholesterol or the “C” factor… and avoid the inclusion of coconut chips as well. Now as for the usage of the readymade masala powder, I gave it a try instead as I always used to get confused with the measurements of the coriander, chilly powders etc…. However, this masala mix definitely saves a lot of time and energy as you don’t have to sauté it along with coconut and moreover, can move around with the measurements too accdg to your liking of spiciness.

Method:-
1)Soak the kadala in water overnight.
2)Pressure cook the kadala along with the chopped onion, turmeric powder and salt.

3)Meanwhile, fry the grated coconut in a kadai, till it turns brown.
:- Make sure it doesn’t get burnt.

4)Allow it to cool and grind it to a smooth paste in a mixer grinder.

5)When the kadala is done, remove the lid of the cooker.

6)Add the coconut paste and mix well.
7)Add the masala powder, coconut pieces and salt if reqd, and mix well again. You can also mash the contents a bit with a ladle for a thicker consistency.
8)Simmer for around 10 - 15 minutes.
9)When the gravy starts to thicken, switch off the flame and remove from fire.

10)Heat oil in another small frying pan.
11)Splutter mustard seeds, sauté dry red chillies and curry leaves.
12)Add the above seasoning into the kadala curry and mix well.

So, you just got yourself a spicy kadala curry which can be made within minutes and that too without too much bother…. However, if you do not want to opt for the readymade masala powder and stick to the conventional method, u can dry roast coriander powder, chilly powder, garam masala powder and turmeric powder. In case of which, switch off the flame after frying the coconut and then add the powders. This is done to reduce the chances of burning the powders while frying on high flame. (A small tip for cooking novices… :)

And to conclude, a quick look at the nutrient aspects of Kadala…. A good source of proteins and various minerals and being exceptionally high in dietary fiber, consumption of Kadala has proved to be very healthy. Accdg to study reports, it is also considered to be a good source of carbohydrates for those with insulin sensitivity or diabetes.

So, for all Kadala haters…. consider all the above time and health aspects… do get a pack of Kadala today itself and include it to your max’m in your cuisine as well…. and what better way to start off… than with my own instant, spicy and healthy recipe? :) Do try to include around 10 - 15 cooked chickpeas in your diet daily and make your life fit and healthy......

So, on that healthy note, happy cooking!!!!

Spicy Vegetable Stew

Stew… A common dish made all over the world but primed and presented with different guidelines and treatment in one’s cuisine. And rightly enough, the stew prepared in Kerala households comes no way near to those from other countries…whether it is the taste or the aroma or even the final appearance it emanates on the dining table. A colorful and attractive combination of cooked assorted veggies and coconut milk along with a few mild spices certainly fits as a right combination with any Indian bread whether it be roti or poori or parotta or even for our own Kerala appams.

A small brief on the origin of this particular recipe…When I had eventually learnt to make appams, my next venture was to find a good and easy accompaniment for those appams. And Veg Stew, being the most popularly used side dish, I was tempted to give it a try which eventually prompted me to google for a simple and yummy recipe for Veg stew. And to my dismay, I found myself in the midst of the overwhelming quantity of stew recipes in the web world. And I was left to make a choice which was rather awfully difficult. So, to make things simpler, I took up a rather sensible decision and decided to assimilate the basic ingredients and steps of a stew recipe and give it a few variations of mine. And to be honest enough, I wasn’t disappointed with the ultimate result I got…and thankfully, I wasn’t the only one who had the same opinion as even my family loved this…

And again to be honest with you guys, I didn’t give a lot of variations that others might have made as I made this after keeping a lot of things in mind. Firstly, I wanted to make this stew very simple as to the ingredients and the procedure. Secondly, I wanted to make something which could be made instantaneously… don’t want to stand near the kitchen stove and spent an hour or two making a stew. Finally, something that was healthy, had fewer calories and didn’t take up too much cholesterol.

And so friends, here’s how my own version of a Veg stew goes.

You’d require
2 Potatoes (cut into small pieces)
2 Carrots (cut into small pieces)
8 – 10 nos Beans (cut into small pieces)
A handful of Cauliflower florets (optional)
1 large Onion (cut into small pieces)
2 – 3 Green chillies (slit lengthwise)
A few Curry leaves
Salt – As required
A cup of Thick coconut milk
Whole Spices:-
2 - 3 Cardamoms
2 – 3 Cloves
1 - 2 pieces of Cinnamon
A pinch of crushed Fennel seeds
1 tsp of Peppercorns

Method:-
1)Since we are talking about saving time in cooking, better pressure-cook the chopped veggies after adding enough water and salt, upto 1 whistle. You can also cook in an open vessel….though better go for pressure-cooking to save time and energy.
2)After opening the lid, add the whole spices and cook, till all the water gets evaporated. You can also add cooked green peas at this stage.
3)Reduce the flame and add the thick coconut milk.
4)Do not boil. Just heat it through.
5)Check the level of salt and add more if required.
6)Add curry leaves and remove from fire.
7)Serve warm with hot appams.

If this is not spicy enough for you, you can also add a tsp of Garam masala powder and mix well. So you get a whole stew dish in 5 simple steps. The only additional time u might need would be to extract coconut milk, which too could be prepared by mixing instant coconut powder. So there you go… within minutes, a veg stew ready on your table to be served with hot appams or rotis….Another good thing is that it is highly relished by kids too thx to its striking color combo combined with its mild hotness and spiciness. And now for those whose taste buds are not completely satisfied with my version of this mildly spiced stew…Coming up for u a simple and easy Masala stew recipe which doesn’t completely compromise on the spice factor. Again innovated keeping in mind those above factors….:)


You’d require
2 Potatoes (diced)
2 Carrots (diced)
A cup of Thick coconut milk
Salt – As required
½ tsp of turmeric powder
1 ½ tbsp of Eastern chicken masala powder
1 tsp of Coconut oil
1 tsp of Mustard seeds
1 – 2 broken Dry red chillies
A few Curry leaves

Method:-
1)Place the cubed potatoes and carrots in a pan along with sufficient water.
2)Add turmeric powder and salt and allow it to cook.
3)When it’s done, add the masala powder and mix well.
4)Reduce the flame.
5)Add the thick coconut milk and stir well.
6)Do not boil after adding the coconut milk. Just heat it through.
7)Heat a tsp of oil in another small pan and splutter mustard seeds followed by sautéing red chilies and curry leaves.
8)Add the above tempering into the curry and mix well.

This particular masala stew indeed goes very well with appams, rotis and even pooris. And wht’s more, it requires only a few ingredients and can be made in minutes making it extremely suitable for cooking novices and bachelors…. Can sure save a lot of time n energy to make an instant breakfast….especially in the present scenario, where time plays a key part in day-to-day lives. As the saying goes, time is precious as it waits for none….but again he who knows the value of time and who makes the clock hands tick for him is wise and surely would go on to make history. So, be the first one to do that!!!!

So, on that timely note, happy cooking!!!!!

Appam & Potato Stew

A common household name for breakfast in Kerala…. This particular combo or rather a deadly combo holds a prominent place in Kerala cuisine especially in Christian households…of course the side dish of potato stew is often substituted with Chicken/Mutton stew for non-veggies…. A breakfast dish often tagged as “Kerala pancake” is cherished by kids and adults alike mainly coz of its mouthwatering aroma… and the fact that it is neither too hot nor spicy makes it all the more demanding….

Talking about appams in fact reminds me of my childhood era with my Grandma busily making appams in an Appa chatti (an Iron-based chatti used only to make appams) and the wonderful n spicy Egg roast served along with it. Well, to be honest, I used to have appams only for those laced edges, which used to taste just superb… Appams then were usually made with Kallu (Toddy) which was the genuine secret behind the softness and tastiness of those appams. Now that u hardly get pure and unadulterated kallu, I guess u’d have to settle for the very next and best substitute, Yeast which is readily available in all super markets…

Gone are the days when my mother used to try and try and just try to make those appams her mom used to make… But sadly enough, she never used to get the procedure and the combinations right…she never gave up trying though... I always used to wonder if I wud ever get to have appams made by my mom… As a last resort, we even tried the Readymade/Instant Palappam Podi mixes…. but the results were quite disappointing as we made appams alright but they didn’t infact taste like one… :)

Then as the quote, “Failure is the stepping stone to success” rightly goes, at last the success came in the form of my Mother-in-law (a very special thx to her) who gave me this instant and easy recipe for making appams. And now believe it or not, we have turned out to be quite an expert in appam making as well as appam consumption….

So for all those who r wondering about my long story, this is to illustrate to those of you who are still experimenting with various appam recipes and are contemplating on using Instant mixes as the last choice, please do not look further….this recipe is for you… Do give it a try once and see how it goes…. I’m sure you won’t be disappointed.

So here is the recipe for you….

You’d require
2 measure(glass) Raw rice (Pachari)
A handful of cooked rice for each measure(glass)
1 tsp of yeast
Sugar – As required. I add around 2 – 3 tbsp but you can add more if you want it to be a bit more sweeter…
Salt – As required
Gingelly oil – As required

Now for those who are sensitive/allergic to yeast, you can use preserved coconut water/juice while grinding and reduce the quantity of yeast to a pinch… I know this coconut water is something that is usually discarded by many. But if you preserve it in a bottle and refrigerate it, you can use it as a fermenting agent while making appams.

Method:-
1)Soak the rice in water for around 2 hours (preferably evenings).
2)Grind it along with cooked rice and the coconut water to a smooth batter. You can also add sufficient water too to get the batter consistency.
3)Transfer the contents to a wide mouthed vessel.
4)Add in yeast and 2 tbsp of sugar. After adding yeast and sugar, do not mix the contents with a spoon or ladle. Take the vessel in your hands and rotate it a bit in circular motions so that the yeast slowly submerges in the batter.
5)Close it with a tight lid and leave it to fermentation overnight.
6)Next day early morning, you’d see that it’s fermented. Add salt and mix the batter well.
7)To make appams, heat a non-stick appachatti.
8)Pour a ladle of batter into the pan and rotate it till you get the edges thin.
9)Pour a little oil in the sides of the appam.
10)Close the pan and cook till done.
11)Serve hot with any spiced side dish of your choice.

Now if you want a side dish for those yummy appams and you want to make something in a jiffy, then the best one is to settle on a Potato Stew, which is often the favorite. One more reason being that the ingredients are the ones that are always found in your pantry…so, you do not have to call the grocery stores for the missing ones…. :)


So here’s how the recipe for Potato Stew goes….

You’d require
3 – 4 medium sized Potatoes
1 large Onion
1-inch thick piece of Ginger
Required nos of Green chilies according to your liking
Salt – As required
A few Curry leaves
1 cup of thick Coconut milk

Method:-
1)Pressure cook the potatoes. When cool, open the cooker and peel the skin off the potatoes.
2)Cut the potatoes into small cubes. Do not mash it.
3)Place the diced potatoes, thinly sliced onion, thinly sliced ginger, curry leaves and green chillies along with sufficient water in a vessel.
4)Add salt and stir. Allow it to cook.

5)When all the water has nearly evaporated, lower the flame.
6)Add the coconut milk and stir well. Do not boil. Just heat it through.
7)Check the level of salt and add as required.
8)Remove from flame and serve hot/warm with hot appams.

Though I crave for spicy food, this is one non-spiced dish, which I often make if in a hurry... You can also make your own variations by adding a few whole spices along with the veggies for that spicy aroma. After all, variety itself is the real spice of life….and you can definitely try all the possible variations to spice up your life too.

So, on that spicy note, happy cooking!!!