|Mixed vegetable stew for appam|
|Kerala vegetable stew recipe - side dish for appam|
DELL VENUE CAMERA FEATURE
Remember my previous post on the Dell venue 7 tab ? Its been more than a month since I am using the tab and I find the tab really useful for everyday purposes. My journey with Dell started with my Dhokla post, checking emails, logging into Blogger & Facebook and spending hours in youtube. I wanted to do a specific review just for the camera feature of this tab. Below is a picture I had clicked with the Dell venue and the same composition captured with my Nikon D5200, I know you must be wondering how can a tablet camera be compared to that of a DSLR? But wait the only reason I had put a collage of both pictures from Dell venue and DSLR is to show the image quality that Dell Venue offers. Like I had said earlier the camera feature is not impressive for a food blogger but for random everyday shots and if you are not looking at crisp DSLR images then this falls on an average.
|Veg Stew & Appam clicked with Dell Venue tab (left) & Nikon D5200 (right)|
DELL CAMERA SPECIFICATIONS
Primary - 3.15 MP, 2048* 1536 pixels
Features - Geotagging
Video - Yes
Secondary - VGA
MY OVERALL RATINGS
Image Quality - 3/5
Sharpness - 2/5
Clarity - 3/5
Colours - 2/5
Overall Rating for Camera (Photo) - 2.5/5
Stay tuned for more posts on my impressions with Dell Venue Tab.
KERALA VEGETABLE STEW | VEG STEW FOR APPAM RECIPE
Recipe Source - Own
Serves - 3-4 generously
Prep time - 10 mins
Cook time - 10 mins
Serving suggestion - along with paal appams
For coconut milk
Grated coconut - 1/2 cup
Water - 1 cup
For the stew
Oil - 3 tsp (preferably coconut oil)
Mustard seeds - 1/2 tsp
Cinnamom - 1" stick
Cardamom - 4 nos
Cloves - 4 nos
Cumin/ jeera whole - 1/2 tsp
Onion - 2 medium thinly sliced
Garlic - 6 pods finely minced
Ginger - 1/2 " piece chopped
Curry leaves - 6-7
Green chillis - 4-5 slit length wise
Mixed vegetables - 1 & 1/2 cup (carrots, potato, beans, peas, cauliflower)
Water - 1/2 cup
Jeera/ cumin powder - 1/4 tsp
Pepper powder - 1 generous pinch
1. Add the shredded coconut and 1/2 cup water and blend for 2 minutes. Using a strain filter the thick coconut milk kept aside. This will be the first thick coconut milk.
2. Use the strained coconut and remaining 1/2 cup water and blend for another minute. Extract thin coconut milk and set aside in another bowl.
3. In a wide pan heat oil, splutter the mustard seeds, cumin, curry leaves, cinnamon, cardamom, cloves and wait for them to release aroma.
4. Tip in the thinly sliced onions, and sauté for 2-3 minutes until transparent. I add salt to speed the process (make sure that the onions are not browned)
5. Now add the ginger and garlic and sauté until the raw smell goes away.
6. Now add the chopped vegetables and 1/2 cup water and bring this to a boil. Let it cook covered until the vegetables are 80% cooked. This took around 5 minutes for me.
7. Add the first thick coconut milk and mix well, add cumin powder and mix well. Let the flame be on medium and cook for 3 minutes.
8. Add the remaining coconut milk and cook further for 2 minutes. Switch off and sprinkle pepper.
9. Serve warm along with soft delicious paal appams.
|Coconut milk vegetable stew for appam|
1. I used available vegetables like carrots, beans and potato. You can add cauliflower and peas too. If using cauliflower and peas make sure you boil them separately and add.
2. Do not brown the onions else the colour of the stew will change. It has to be light cream colour.
3. You can use any oil but I recommend to use coconut for more flavour or ghee for richness.
4. I used less coconut to extract coconut milk, you can make it more rich by adding 1/2 cup more shredded coconut to extract even more thick milk.
APPAM (no yeast recipe)
IDLY / DOSA
PUTTU & KADALA CURRY