Category: Cooking

Daily Prompt: Vegetal

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“Am not looking my best, but you will relish me, I promise.” My mind never stops talking when I am in the market and laying hands on the green vegetal. Often, it is the feel of it that, leads to visualisation of the dinner menu on the table.

The cabbages, carrots, bell peppers are always easy-to-pick. The green peas frozen and fresh pods are more of a decision because they differ in flavours when cooked. Deciding between celery and coriander is yet another task for most of my Indian cooking, especially the north Indian dishes, taste wonderful to a hint of coriander.

The spinach washed clean, green, tender, are always welcome. Yet, I have to replay the vegetal aroma to match the dishes. Without doubt, a dish of spinach that retains its original flavour is the most preferred these days.

That reminds, the selection I had to make from the assorted sprouts in packets.  A week into vacation, left me with little choice but to buy the ‘usual’ home germinated beans and pulses, and home-made yogurt.

However, in a local market the vendors do not place the name plates for the veges . With the global touch, the vegetable markets have an array of lettuce, broccoli, zucchini and such other foreign guests laid alongside the popular and the desi (local) collections. Guess, that is the first reason, why I had visited the net to learn about the vegetal.

Interestingly, the dictionary meaning turned into another search from vegetables, to vegetal characteristics of unripe grapes in wine, to vegetal cells in embryology.

Let time decide. My concern for the day is, dinner for two.

Daily Prompt – Vegetal

Copyright © 2016, Deeya Nayar-Nambiar

via Daily Prompt: Vegetal

Stew Your Way

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Having reached home late in the evening, sometimes it becomes difficult to decide on the “what to cook” part. When things don’t go as planned, we search for alternatives. But without agreeing to “order food” from outside, we may find the solutions at home itself.

There is no dearth of options when it comes to making sandwiches. Yes, just to be on the safer side, ensure that the fridge is stored with at least the basic vegetables. If eggs are there we stay worry free.

At one such time, I discovered that a vegetarian ‘stew’ can be a great option. A few potatoes and onions sautéed in oil are cooked in coconut milk with nothing but ginger cut to julianne, green chilies, salt and a sprinkle of pepper to taste. A tadka (incidentally ‘tempering’ is the suggested translation of the Hindi word) of mustard seeds and fresh curry leaves makes it perfect.

Since, I don’t have the habit of stocking coconut milk or coconut milk powder; my vegetables are cooked in water, and mixed with plain milk. The well mashed potatoes make the gravy thick and I find bread or buns to accompany it.

A pressure cooker does the job well. Microwaves also help to quicken the process.

In fact, stew is one of the most relished dishes in Kerala. Often, it is served as a side dish along with delicious aapams (made from a fermented batter of rice and coconut). An assortment of vegetables and garam masala (Indian spices) is a variation. An addition of poultry or meat to the onions and potatoes with masalas (Indian spices) and other condiments is yet another variety within the stew.

Interestingly, stew has a universal appeal. The method, preparation time and ingredients vary but, stew is a rather fulfilling accomplishment world over. And it has been regarded as “”comfort” foods, everyday dishes served to family or close friends in an intimate setting.”

What more can one ask for if a simple stew, cooked in less than 15 minutes and served hot in the comfort of the home. I relax to enjoy the complete meal.