Sunday Stew with Appam (and a little twist or two)

I think that most South Indian people will agree with me, “Stew with Appam” is one of the most beloved breakfast dishes here.
Quick and easy to prepare and of course very light and nutritious.
Ostensibly an Anglo-Indian dish served every Sunday in the past by the Christian families (especially in close by Fort Cochin) for their Sunday breakfast, it has now of course found a place in most homes – including ours. So much so, that hardly a Sunday goes by when we do not serve this stew, either with Appam and/or plain bread.

So now I like to serve to you our very own version of this favourite Sunday breakfast:

This will serve 4 and the ingredients mentioned are the once I use while preparing this dish. Of course you can add other vegetables, if you like, for example some Cauliflower, beans, and peas. We prefer this stew to be thin, just like broth with some vegetables, but again, you can thicken this dish if you want to.

a) 250 gr beef, cut into small cubes
1 x medium onion, roughly chopped
2 x green chillies, slit
Salt and pepper, as required

b) 2 x large potatoes, peeled and cut into largish cubes
3 x large carrots, peeled and cut diagonally
1 x Knorr Vegetable stock cube
3 x green chillies, slit
1 inch piece ginger, julienned
Pepper and salt as required to your taste

c) ½ Tbsp Coconut oil
1 x bay leaf
4 x cloves
1 piece of cinnamon bark
3 x green cardamom pods
1 x star anise
Some curry leaves

d) 2 x onions, peeled and sliced
10 x Cashewnuts, soaked for a few minutes and then made into a paste

e) ¾ to 1 cup of thick coconut milk (you can use powder or from a tetra pack)

Whenever possible I suggest you boil the beef with the ingredients mentioned under A) the day before and keep in fridge.
On Sunday morning, quickly boil everything mentioned under B) and keep (with all the liquid of course)
Take your vessel, add oil, heat and then add everything under C), stir for 2 minutes on medium heat and then add your onions under D) and sauté until they become slightly golden (make sure they do not turn brown).
Add the Cashewnut paste, stir for 2 minutes and then follow with the pre-boiled beef (again with liquid).
After a further couple of minutes add your cooked vegetables including their liquid, and simmer for another 3-5 minutes.
Take off the flame; let it rest for a couple of more minutes and then mix in the thick coconut milk mentioned under E) – (if you leave it on the flame it most likely will curdle when you add the milk – so be careful!).
Check your seasoning once more and adjust. Bring to your table and serve with Appam and/or bread and a big sunny smile!!!

Happy Sunday, dear Readers.
Carina

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For the next few months this is going to be my last report from Mysore.

On our last night here at The Regaalis Hotel we had ordered 3 different dishes from Executive Chef Aga and for me it was

Zaffrani Kajuwala Murgh

500 g boneless chicken

50 g Amul cheese (or mild cheddar)

50 g Amul cooking cream

05 g green cardamom powder

Some chopped coriander leaves

01 tsp white pepper powder

15 g ginger paste

15 g garlic paste

100 g hung curd (thick yoghurt)

50 g cashew nut paste

To taste salt

1-2 nos green chilly, chopped

Method of Preparation:

Cut the chicken into small pieces and marinate with ginger, garlic, cheese, hung curd and chopped coriander, green chilly and the cooking crème. Check seasoning.

Allow chicken to marinate for about 1 hour.

Cook the marinated cubes of chicken on a skewer in a clay pot oven (or under a grill, turning frequently) until 3/4^th done.

Cashew Base Gravy:

100 g whole cashew nuts

2-3 nos green chilly

50 g sliced onions

30 ml Ghee or Oil

15 g ginger paste

15 g garlic paste

100 g yoghurt

To taste salt

05 g white pepper powder

1 pinch of saffron strands

2-3 nos green cardamom, whole

Method of preparation:

Soak and puree the cashew nuts in warm water.

Empty the paste in to a container.

Take some water in a pan, add the sliced onion and green chillies and cook until soft and opaque. Puree the mix once cold. Keep the puree aside.

Take some oil or ghee (clarified butter) in a pan, add the pureed onion, saute for 2 to 3 minutes and add the ginger and garlic paste, cashew nut paste, green cardamom powder, add a cup of water (200 ml). Continue to cook on a slow flame for the next 10 to 20 mins or until the oil starts to separate from the gravy and begins to ‘float’. Add the saffron strands, previously soaked in milk for at least 10 to 15 minutes, and check for taste and seasoning. Keep gravy aside.

Mix the Murgh Malai kebab in to the cashew gravy and cook for another 2-3 minutes. Garnish with fresh crème, fresh coriander and cashew nuts. Sprinkle some saffron strands on top.

Zaffrani Kajuwala Murgh is now ready to be enjoyed with oven fresh Parantha or steamed rice.

This is, as you can see, quite a rich dish. But do not try and cut out the cashew nuts, or the dish becomes something quite different. And once in a while I like to indulge – but I assure you, there is no space for pudding or ice cream left afterwards!

So, and as I bid you ‘farewell’ for today from this ancient city of Mysore, I leave you with just a few pictures until next time. We have already earmarked a whole day at the Royal Palace and its surroundings and I know that Andrea will be only too happy to show you around.