Appam and Chicken stewIngredients for Appam
Raw Rice – ½ kg Coconut (grated) – 1 full Yeast – ½ tsp Salt – to taste Sugar – 3 tsp Cooked rice – ½ cup Appam - method of preparation Soak rice for about four hours and drain the water completely. Take the cooked rice and grind it with grated coconut in a mixer. Put yeast, salt and sugar in boiled water and keep it for half-an- hour. Add this to the grounded mixture. Keep the mixture for eight hours to ferment. Spread the mixture thickly on a non-stick pan. Spread it around a bit. Remove the appam from the pan and serve it hot. You may try this ideally with chicken stew. Ingredients for Chicken Stew Chicken piece – ½ kg Potato – 1 Big onion – 2 Carrot – 1 big Green chilli – 5 no. Garlic – 8 flakes Ginger – 1 piece Cinnamon – 2 sticks Cloves – 4 no. Cardamom – 3 no. Bay leaf – 1 Curry leaves Coriander leaves Coconut oil – 3 tsp Thick coconut milk – 1 cup Crushed pepper – ½ tsp Chicken Stew – method of preparation Cut chicken, onions and carrots into cubes. Heat two teaspoons of coconut oil in a pressure cooker. Put clove, cinnamon and cardamom. Stir a bit. Now add to this garlic and ginger, followed by onions, carrots, potatoes and green chillies. Again stir a bit. You may now add the chicken pieces. Stir again. Add bay leaf. Pour half-a-cup of water. Now close the lid and cook for three minutes. Remove the lid and shift the contents into a sauce pan. Stir a bit. Now add salt, crushed pepper, curry leaves and coriander leaves. Stir well. Add the thick coconut milk and a little amount of oil. Stir well and cook for about two minutes. Finally garnish it with curry leaves. Your chicken stew is now ready. It combines well with hot appams.
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