Easy Pathiri and Vegetable Stew

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 This is a very easy, delicious and nutritious meal.

Perfect to cook on a lazy day as it doesn't require any pre-plan.

Recipe:


Easy Pathiri


Ingredients


  • 1 Cup rice flour
  • 1 Cup all purpose flour
  • Salt as needed
  • 2½ Cup water ( approximately)
  • Oil to grease the pan ( optional)
Directions

  • Blend the above ingredients to make the pathiri batter.
  • Pre-heat the pan.
  • Grease the pan with oil if needed.
  • Pour a ladle full of batter in a pan.( It'll spread on it's own)
  • Cover and cook till the top is dry.
  • Flip and cook the other side by pressing with a spatula.
  • Keep them covered and serve while it is still warm.
👉 I used a cast iron pan to cook the pathiri, so I had to grease them with oil before pouring the batter each time.👈

👉While blending, add 2 cups of water at first and add more if needed👈
👉Batter shouldn't be too thick or thin👈


Vegetable Stew


Ingredients

  • 1 Tablespoon Coconut Oil
  • Whole spices
    • 3-4 cloves
    • 2 cardamom pods
    • 1 small cinnamon stick
    • 1 Teaspoon whole pepper corns
  • 1 Teaspoon crushed ginger
  • 1 Teaspoon crushed garlic
  • Few curry leaves
  • 1 green chilli slit ( add according to required spice level)
  • 1 medium onion
  • ½ Tomato
  • Water as needed (enough to cover the vegetables)
  • Salt as needed
  • Vegetables 
    • 1 small potato cut into small cubes
    • 1 carrot cut into small pieces
    • Small piece of Pumpkin cut into small cubes
    • ¼ Cup frozen green peas
    • 3 beans cut into small pieces
  • 3-4 Tablespoon grated coconut ( approximately)
  • ⅛ Cup Cashews (soak in hot water for 10-15 minutes) ( approximately)
  • 1 Teaspoon fennel seeds
  •  3-4 tspn coconut milk powder.
  • ⅛ cup hot Water (as needed to make a smooth paste)
  • 1 Teaspoon Kasuri methi ( optional)
  • Parsley or coriander leaves for garnish.
Directions

  • In a saucepan/pressure cooker add oil and whole spices- cloves, cardamom, cinnamon, black pepper.
  • Add ginger, garlic, curry leaves and green chilli.
  • Add in thinly sliced onions and sauté till soft.
  • Add finely chopped tomato and saute till soft.
  • Add the vegetables and sauté for 2 minutes.
  • Pour  water, salt, bring to boil and cover and cook till the vegetables are done. If using pressure cooker after a whistle lower the flame and cook for 10-15 minutes.
  • Blend the grated coconut, soaked cashews, coconut milk powder and fennel seeds to a smooth paste.
  • Add this paste to the cooked vegetables, add more water if needed and bring to a boil.
  • Add in kasuri methi if using, mix well and turn off the flame.
  • Garnish with chopped parsley/ coriander leaves.
👉I used coconut milk powder. If using coconut milk, use the thin milk to cook the vegetables instead of water and mix the blend coconut cashew paste with thick coconut milk and use👈

👉 You can use vegetables of your choice👈

👉 I usually cut and freeze carrots, pumpkin etc  so it'll be easier to use👈 

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