Everything Stew with an Indian Touch!

You've heard of the Everything Bagel, right?

It has different kinds of seeds, onions, salt and other ingredients on it. Well, we have something in the same line but it's a stew. It's called the Everything Stew! It's like a Minestrone Soup. 

It has all the vegetables that were in our vegetable drawer plus beans, grains, different kinds of spices and sauces.

I always believe that the best recipes are the ones that you make up on a whim. Everything Stew is just that. My mom started making the stew this way when we were running out of ideas for lunch and needed to make something healthy and hearty. At first, I was not excited about it, I was like, stew? Come on mom.

But you know what, as usual I was wrong. I think my mom knows I'll change my mind once I taste it (I'm the Official Taste Tester in the family). Kind of like how back in the Kings and Queens era, they had peons and servants taste their food before they ate it. It was to ensure that the food was not poisoned or spoiled. In my case, I tell her whether the food requires more or less of a certain ingredient.

I know, it might seem like I'm being biased to my mom's cooking. Everyone would say their mom's cooking is the best. You just have to try it. I would recommend making this when you want to spice up cooking regime. I like to eat it with potato chips, toasted bread or pita chips.

This recipe makes 6-8 servings and you know what....in just 4 steps you have The Everything Stew!!

Click image to enlarge

Ingredients:
- 1 cup or 1 packet of Brown rice/ Uncle Ben’s rice (cooked)
- 1 bunch of Celery, finely chopped
- 1 medium Onion, chopped
- 1 can (14.75oz/418g) of Sweet Corn, regular or cream style
- 1 medium size can of Beans (any variety), wash and drain well
- 1½ cup of Crushed Tomato
- 2 tsp of Ginger garlic paste
- 1 tsp of Red chili pd / paste
- 2 Red/green/yellow peppers, cut into ½” pieces
- 1 tbsp of Smoked barbeque sauce (optional)
- 2 tbsp of Olive oil or any cooking oil
- 1 tsp of Marjoram (Italian spice)
- ½ tbsp of Salt

Procedure:
1) In a heavy bottomed pan (casserole), preferably of 4 Qtz size heat oil and sauté onions and ginger garlic paste. (Indian Touch)

2) Add celery and peppers until celery is soft and firm. When celery is cooked, add chili paste and tomato pulp for 1-2min.

3) Then add corn, beans, cooked rice, marjoram and salt & cook well (add water to bring the stew to a thick soup consistency).

4) Serve it in a bowl along with veggie sticks or garlic bread or toast. It makes a very satisfying healthy lunch. Can be stored in the refrigerator for 1-week.

Quick Tips: 
- Barley/ Cracked wheat (dalia) or regular rice can be substituted for brown rice. Any variety of vegetables like carrots, zucchini, cabbage, cauliflower, beans or spinach can be used.

- If available, frozen mixed vegetable packets are convenient and save time in chopping and cooking.