It’s lent time, the time to use our veggies. We non-vegetarians are not really into vegetarian dishes and will be surely longing for non-veg. At this time I thought of making my vegetable stew. This one is different in taste, unlike other vegetable stew I have tasted. Yes, there is a secret ingredient. A little bit of vinegar to enhance the taste and keep the natural color of veggies. In my recipe, I don’t use green peas as it has a raw taste which I don’t like. If u like it you can add that also. The specialty of this vegetable stew is that it persuades us to eat more and more and wipe our plates without wasting it. Yes, I am not kidding it’s solemnly true, That even after lent we feel to eat it. My son who hates vegetables took almost half of the stew and says “ Amma it’s so yummy can I have a more “ I become so glad when he says this because I don’t have to keep yelling at him to eat food. So you can make a try at home and give me a feedback. This vegetable stew is a good combination for appam, idiyappam, puttu, poori, and chappathi. So let's see how to make this vegetable stew.
Notes
You can adjust coconut milk as consistency differs with rice powder. Rice powder is used to give thickness to the vegetable stew. You can also use sunflower oil instead of coconut oil.
Sometimes I wish if I was in Italy. Not because I didn’t like my Gods own country, but for the simplicity of cooking. Most of the Italian dishes takes only minutes to prepare. But in Kerala you know for lunch normally we have to spend one or two hours in the kitchen. Sometimes I feel lazy to spend so many hours for breakfast, lunch, evening snack and dinner.
This spaghetti I tasted from a restaurant in Italy. My son Kris’s godparents are Italian Nicola and Mina. So Our kumbari’s are Italian. This restaurant is owned by Mina’s mother Luciana who is in her 80’s who still cooks in her restaurant. The dish was super delicious as it’s cooked in a traditional way by Luciana. It contained all the flavors added.
Italian dishes are simple yet elegant.
