Category: Dinner

Mutton Stew is a mouth watering dish from Kerala made by simmering Mutton in Coconut Milk. Mutton tends to be expensive in Kerala and so people usually prepare it only for special occasions like Christmas and Easter. Appam and Mutton Stew are usually served as a course for Christian Wedding Receptions and other Parties. Kerala Mutton Stew in Coconut Milk In our home, we cook Chicken and Beef more than mutton. I have occasionally made Mutton Stew and Mutton Biriyani. This is my first recipe for a Mutton dish on this website. Many readers have been requesting me for a mutton recipe and so finally, I decided to make a video. Here is my first video recipe for Mutton Stew. I am hoping …continue reading…

A mild, creamy, coconut milk-based curry made with mixed vegetables — rich in flavor and perfect with appam or idiyappam.

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📝 Ingredients:

• Carrot – 1 (chopped)
• Potato – 1 (diced)
• Green peas – ¼ cup
• Beans – 6–8 (chopped)
• Onion – 1 large, thinly sliced
• Green chilies – 2 (slit)
• Ginger – 1-inch (julienned)
• Thin coconut milk – 1 cup
• Thick coconut milk – ½ cup
• Whole black pepper – ½ tsp
• Curry leaves – 1 sprig
• Coconut oil – 1 tbsp
• Salt – to taste

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🔪 Instructions:

1. Sauté Base Flavors
   Heat coconut oil in a pan. Sauté sliced onions, ginger, green chilies, and curry leaves until soft (no browning).
2. Add Veggies & Cook
   Add all chopped vegetables, salt, pepper, and thin coconut milk. Cover and cook till veggies are tender.
3. Finish with Thick Coconut Milk
   Add thick coconut milk and warm it gently (don’t boil). Adjust salt and pepper. Turn off the heat.
4. Garnish with a few curry leaves and a drizzle of coconut oil.

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🍽️ Serving Suggestions:

• Appam
• Idiyappam
• Neer dosa
• Ghee rice
• Light chapathi

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Would you like:

• A card-style blog version of this one?
• A realistic banner image of Kerala Vegetable Stew in a coconut shell bowl or white ceramic?

Let me know how you want to use this on your blog! 🌸

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A spicy, semi-dry chicken roast that pairs beautifully with Kerala parotta, chapathi, or even ghee rice.

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📝 Ingredients:

For Marination:

• Chicken – 500g (bone-in pieces)
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala – ½ tsp
• Ginger-garlic paste – 1 tbsp
• Salt – to taste
• Lemon juice – 1 tsp

For the Roast:

• Coconut oil – 2–3 tbsp
• Onion – 2 large, thinly sliced
• Green chilies – 2, slit
• Curry leaves – a handful
• Crushed pepper – 1 tsp (adjust to taste)
• Fennel seeds – ½ tsp (optional)
• Tomato – 1, chopped (optional for light gravy)
• Fresh coriander leaves – to garnish

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🔪 Instructions:

1. Marinate the Chicken
   • Mix all the marination ingredients and coat the chicken.
   • Let it rest for 30 minutes to 1 hour.
2. Cook the Chicken
   • In a heavy-bottomed pan, heat 1 tbsp oil.
   • Add the marinated chicken and cook on medium heat until 70–80% done. Remove and set aside.
3. Prepare the Roast Masala
   • In the same pan, add more coconut oil.
   • Sauté sliced onions until golden brown.
   • Add green chilies, curry leaves, and fennel seeds.
   • Toss in chopped tomato (if using) and cook till soft.
4. Roast the Chicken
   • Add the partially cooked chicken to the masala.
   • Roast on medium-high heat, stirring continuously.
   • Add crushed pepper and adjust salt/spice.
   • Cook till the chicken is roasted and nicely coated.
5. Finish with Curry Leaves and Coriander
   • Toss in some fresh curry leaves and coriander.
   • Serve hot!

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🍽️ Serving Suggestions:

• Kerala parotta
• Chapathi
• Appam
• Ghee rice
• Even plain rice with moru curry!