Veggie Stew

It was a  beautiful day to step outside and soak some sun. So Agam and I biked to downtown and grabbed our cup of cappuccino at Red Rock before hitting the farmers market.

Fresh vegetables, fruits and flowers delight me 🙂 I just love walking down the alley with smell of fresh oranges, apples, berries, herbs, bakeries and charcuteries criss-crossing mid air.

We got some fresh carrots and cauliflowers, strawberries, seasonal flowers, cabbage, jams and preserves. The usual stuff.  As I biked back home my mind started toying with the idea of cooking something simple and nutritious for lunch. I got home and searched my cook books for a nice recipe that would put my freshly bought ingredients to good use. And voila I came up with a stew. The original recipe was a Chicken Stew, but I modified it (as usual) and came up with this – Veggie Stew


Small Cauliflower – cut into florets
Green Peas – 1 cup
Carrot – 1 large, chopped
Mushrooms – chopped into quartets – 1 cup
Green beans – 1 cup chopped
One tomato – chopped into small chunks
1 medium onion – sliced
Bay leaves – 2
Whole spices – Cloves, Pepper corns, Star anise, Cinnamon stick
Ginger – 2 tbsp chopped
Curry leaves – about 10
Whole red chili – 2
Green chili – 2 sliced
Coconut milk – 8oz can
Sugar – 1 tsp
Lemon juice from 1 large lemon
Five spice powder


Take a large pan and add some oil. Add bay leaves, whole spices and whole red chili.

When the species begin to splutter, add  ginger and green chilies to this. After some time add the curry leaves.

When the ginger begins to turn color, add onions. You don’t need to wait for onions to cook all the way through. As they turn pink, add the carrots, beans and cauliflower.

Once they begin to cook, add the peas and mushrooms. Cook them together for a few minutes and then cover the pan with a lid and let the veggies cook. Add some salt and pepper at this point.

After 5-7 minutes, add the coconut milk to this medley. Add some water to make it thinner.

Add 2 tsp five spice powder to this and add the lemon juice at this point too.

Let the stew boil and after 5-7 minutes add 1 tsp sugar.

Now add tomatoes to this. Add freshly chopped coriander to the the stew and let the veggies cook in the coconut milk.

Stir the coriander and let the stew simmer for a few minutes.

Serve hot with brown rice 🙂

*Five spice powder is available at any Asian grocery store in the spices section.

Salmon glazed in tangy Thai sauce

So all the interesting ingredients in my fridge were put to use in this rather long, but finger licking recipe.. Here is all you need.. Yup it is quite a lot.

Salmon – about 2 big fillets cut into rectangular pieces (simply for the ease of eating)

For Marinade/ Glaze Sauce
Fish sauce – 3 tbsp
Soy Sauce – 4 tbsp
Honey – 2 tbsp
Water – 1 Cup
Lemon Grass – 3 Sticks, chopped and pressed with a meat mallet
Garlic cloves – 4, minced
Galagal / Ginger root – 2 big pieces – chopped into thin slices
Chilli Vinegar – 1tbsp
Green Chilies – 4 finely chopped
Black Pepper – 1 tsp
Lemon Juice – of 2 lemons
Tomato Ketchup – 2 tbsp

For Sauce
Corn Starch – 2 tsp
Spring Onions – 2 stalks

Now take all the ingredients in the list under Marinade and bring them to a boil. Let it simmer for 15-20 minutes so that the ginger and lemon grass juices are all mixed well with the sauce. Now sieve this mixture and use it as a marinade for your salmon. You can marinate it for 2-3 hours for best results.

When ready to grill, turn the oven to Broil at H1 and timer at 20 minutes. Grill the salmon pieces on the wire rack and turn them around to make sure they are evenly grilled. You can use spray oil at this point to give the fish some color.

The marinade will now be made into a sauce. Take the marinade and boil it for a few minutes, now add the corn starch mixed with few drops of water, you will see the consistency become gray like at this point.

After 20 min, the fish is now grilled, serve it on the plate and pour the sauce over the salmon. Garnish with spring onions.

For vegetables, I do something really simple. Cut open a bag of frozen sauté veggies and let it thaw in hot water for 20-30 minutes. In a microwavable bowl, add the veggies , toss in some olive oil, add some slices of fresh garlic, squeeze a lemon, add some salt and pepper and seal it with a cellophane film. Microwave for 7-8 minutes. Let the veggies cook in steam under the film for a little while, and then serve them in a bowl. Make sure you drain out the water if in excess.