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Main Course

Mushroom Stew Easy

Tender potato simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The stew is traditionally served with appam or idiappam.

Ingredientsfor 4 servings

1/2 kg Mushrooms — peeled
4 nos Carrots small & scraped
2 nos Potatoes medium sized & — peeled
3 nos Small onions — cut into thick slices, kunjulli
1 nos Tomato ripe, big & — cut into cubes
3 nos Green chillies chopped coarsely
1/2 " Ginger chopped finely
1 tbsp Allpurpose flour Maida
1 tbsp Ghee
Salt, to taste

Preparation

Step 1
Cut the peeled mushrooms and potatoes and the scraped carrots into medium-size cubes and wash them clean with water.
Step 2
Place a vessel with 3 cups of water on fire and put in the cubes of mushrooms, potatoes and carrots.
Step 3
Cook till these are half-tender.
Step 4
Add the onion slices and salt. Cook on low fire till all the vegetables are tender. Remove from fire.
Step 5
In another heavy-bottomed vessel, heat ghee and add the chopped ginger and chillies.
Step 6
Fry for a while and add the refined flour. Lower the fire and stir the flour till it is light golden in colour.
Step 7
Gradually pour one cupful of liquid from the cooked vegetables and continue stirring so that no lumps of the flour remain.
Step 8
Bring the contents to one boil and put in all the cooked vegetables along with the liquid.
Step 9
Add tomato cubes and let bubble for a minute or two.
Step 10
Chicken or mutton cubes may be added if desired.
Step 11
Serve sizzling hot with buttered toasts or slices of bread.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Mushroom Stew Easy

Tender potato simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The stew is traditionally served with appam or idiappam.

Ingredientsfor 4 servings

1/2 kg Mushrooms — peeled
4 nos Carrots small & scraped
2 nos Potatoes medium sized & — peeled
3 nos Small onions — cut into thick slices, kunjulli
1 nos Tomato ripe, big & — cut into cubes
3 nos Green chillies chopped coarsely
1/2 " Ginger chopped finely
1 tbsp Allpurpose flour Maida
1 tbsp Ghee
Salt, to taste

Preparation

Step 1
Cut the peeled mushrooms and potatoes and the scraped carrots into medium-size cubes and wash them clean with water.
Step 2
Place a vessel with 3 cups of water on fire and put in the cubes of mushrooms, potatoes and carrots.
Step 3
Cook till these are half-tender.
Step 4
Add the onion slices and salt. Cook on low fire till all the vegetables are tender. Remove from fire.
Step 5
In another heavy-bottomed vessel, heat ghee and add the chopped ginger and chillies.
Step 6
Fry for a while and add the refined flour. Lower the fire and stir the flour till it is light golden in colour.
Step 7
Gradually pour one cupful of liquid from the cooked vegetables and continue stirring so that no lumps of the flour remain.
Step 8
Bring the contents to one boil and put in all the cooked vegetables along with the liquid.
Step 9
Add tomato cubes and let bubble for a minute or two.
Step 10
Chicken or mutton cubes may be added if desired.
Step 11
Serve sizzling hot with buttered toasts or slices of bread.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.