The word “stew” ( Beef stew) is said to come from the old French word estuier, meaning to enclose. Most cultural groups have created a recipe for a special stew, and there are as many versions of them as there are cooks to make them. Stews may contain meat, fish, or poultry; many of them, however, are meatless.
The word stew came from the word estuier which means enclose. Preparation of stew varies from place to place.
Tender Beef cooked in a succulent and spiced coconut milk to perfection
Ingredients
250 Gram tender Beef
2 Medium sized Onion
1 Tablespoon Ginger chopped
1 Tablespoon Garlic chopped
2 or 3 Green chilly (depending upon the hotness of the chilly)
1 Medium size potato
½ or 1 carrot depending on the size
1 Tablespoon vinegar
1 Tablespoon Garam Masala Mix
2 twigs of curry leaves
Salt as per requirement
1 Glass of Fresh Thin coconut milk from ripened coconut
1 Glass of Fresh Thick coconut milk from ripened coconut
2 Tablespoon of Coconut Oil
Garam Masala: Cardamom, Clove, Peppercorns, Fennel seeds, Cinnamon and bay leaved
Instructions
Add the onion, half tablespoon ginger chopped, Half tablespoon garlic paste chopped, 1 green chili, salt, Curry leaves, Garam masala mix and a little water in to a pressure cooker pan
Close the lid and pressure-cook the beef.
Take a pan, add oil, and heat it
Add sliced onion and Garam masala in to it and sauté
Mix Chopped Ginger garlic and green chili in to it and sauté it
Add all the remaining vegetables like carrot and potato in to it and sauté.
Mix cooked beef and thin coconut milk in to it.
Cook by boiling it in a medium to low flame for 10 minutes.
Stir in between.
Taste and if necessary add more garam masala and boil.
Add vinegar and remove the pan from the flame. Keep it aside for 2 minutes
Add the thick coconut milk and mix it properly.
Beef stew is ready
Notes
You can add a a variety of vegetables such as carrots, beans, Cauliflower etc
Chicken Stew Kerala style
Chicken Stew is an easy recipe that makes for a good side dish with Appam, palappam or Pathiri which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut […]
Traditional Kerala Chicken Curry in Coconut Milk Chicken Curry in Coconut Milk is a typical Kerala orthodox dish prepared during EASTER for Breakfast. I
Serves 3-4
Ingredients for Chicken Curry in Coconut Milk
Chicken – 500g […]
Duck Roast Serving Size of the Duck Roast : 4
Ingredients to prepare Duck Roast
Duck Meat : Half kg
Red Chilli : 30 numbers deseeded
Pepper :one small spoon
Jeera: half small […]
Appam | Palappam | How to make appam The taste of appam or Palappam reminds me of the Christmas or Easter. The early morning mass and then the breaking of lent by having palappam and stew brings back childhood […]
Pepper fish or Pepper Sardine or Mathi Kurumulaku Ittathu Serving size of Pepper fish or Pepper Sardine or Mathi Kurumulaku Ittathu : 6
Ingredients to prepare Pepper fish or Pepper Sardine or Mathi Kurumulaku Ittathu
Sardine: 1kg
Onion […]
Vegetable String Hoppers Serving Size: 4
Ingredients
25 string hoppers or Angel Hair Vermicelli rice noodles, cooked, cooled & cut into short noodles.
1/2 medium-sized onion, cut fine sliced
2 tbsp […]
Chambakka Pickle | How to make Chambakka Pickle Chambakka is abundant during summer. You can make chambakka Jam, Chambakka wine or Chambakka pickle. Here is my mother recipe for Chambakka pickle. Chambakka, a bell shaped fruit is also […]
Toddy Shop Fish Curry or Shappu Meen curry Serving size of the recipe Shappu Meen curry: 5 to 6
Ingredients to prepare Shappu Meen curry
Fish,cut into medium sized pieces - 1/2 Kg
Fenugreek seeds - 1/2 teaspoon
Mustard seeds […]
Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Ingredients:
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Cardamom […]
Crab Roast Kallu Shappu Style or Toddy Shop style Serving size of Crab Roast recipe: 4-6
Ingredients to prepare Crab Roast
Crab - One Kilo around 6 Crabs
Chilly powder - 4 Teaspoon
Coriander Powder - 4 Teaspoon
Garlic pods […]
Fried Meat Piralen Serving Size of Fried Meat Piralen: 6-8
Ingredients for Fried Meat Piralen:
Chicken - 1/2 kg
Chopped Onion - 3 Nos (medium sized)
Chopped Tomato - 1 Nos (Large sized)
Ginger , […]
Fish Tomato Curry recipe Serving Size: 2
Ingredients for Fish Tomato Curry recipe:
For Marination
Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp […]