Appam and Veg Stew


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appamvegstew
Appam :

Preparation Time : 12 Hours

Cooking Time : 5 minutes

Serving : 10 members

Description

I have been fed and pampered a lot with this dish as a kid , by my grand mom ( moms mom ) . My other grand mom ( dads mom ) used to hate me liking appam and stew , mainly because my moms mom used to make it for me . grand moms rivelare for me .My kids love it when ever appam And stew is on the table . Stew is best served with appam but goes well with bread also .

Ingredients

Ingredients for Appam
Quantity
raw rice 2 cups
par boiled rice1/2 cup
urad dhal1/2 cup
salt to taste
fenugreek seeds 5
boiled riceone hand
coconut1/2 cup
yeast1 teaspoon
soda salt 1/4 tea spoon
sugar 1/2 tea spoon

Method
  1. Soak raw rice , par boiled rice , urad dhal and fenugreek seeds together for 3 hours . Grind to a thick smooth paste .
  2. Grind coconut and boiled rice together in a blender . Add it to the grinding soaked rice mixture along with salt towards the end of grinding and grind for 5 minutes . Mix well . Allow to ferment for 18 to 20 hours .
  3. Mix yeast , soda salt and sugar in little water . Pour into the fermented batter and mix well to a runny consistency batter .
  4. Heat a non stick small kadai . Pour a ladle full of batter in the Center of the hot kadai . Lift the kadai from fire and tilt it in circular motion so that appam is formed .
  5. Center of appam should be thicker than the sides . Close  with a lid and cook in medium heat . Cook on one side only .
  6. When there is no uncooked batter and forms a lace around the Center . Remove carefully with a  flat ladle .
  7. Serve hot with stew or any curry of your choice .

 

Veg Stew :

Preparation time : 30 minutes

Cooking time : 30 minutes

Serving : 8 members

Ingredients
Ingredients for Veg Stew
Quantity
coconut oil 4 table spoons
cinnamon 1
clove 2
onion 1 sliced
garlic flakes2 crushed
green chillies8 to 10 slit
carrot1 cup cubes
potato 1/2 cup cubes
beans1/4 cup cut into 1 inch long pieces
very thin coconut milk ( second extract )2 cups ( make sure the coconut milk is very thin as the stew might curdle if the coconut milk is a bit thick )
thick coconut milk 1 cup (first extract )
rice flour1 table spoon heaped
saltto taste
lime 1/2 a squeeze
Method
  1. Heat coconut oil , add cinnamon and cloves . Once they crackle , add sliced onions and crushed garlic . Fry till translucent .
  2. Top with green chillies , carrots , potatoes and beans . Toss well adding salt to taste . Fry for 5 minutes in medium heat .
  3. Pour the thin coconut milk and cook till vegetables are cooked through . Dilute the rice flour with the thick coconut milk .
  4. Pour over the cooked vegetables and lower the flame . Keep stirring till it gets to a smooth saucy consistency gravy .
  5. Pour water if necessary according to the required consistency . Squeez lime . Mix well . Taste and adjust .
  6. Garnish with chopped coriander leaves . Serve hot with appam or bread .

Notes

Can do the same with chicken or mutton along with potatoes alone for the non veg  version. Mutton or chicken -1/4 kg cut into small pieces , potatoes – 1 cup cubes . All the other ingredients as for veg stew . Follow the same recipe as for veg stew . Add mutton or chicken along with potatoes instead of vegetables.