Sunday, November 13, 2011

Appam with vegetable stew

2 cups rice
1 cup steamed rice
1 tsp Yeast
1/2 cup grated coconut
1 tsp sugar

2 cardamon
2 cloves
4-5 pepper corns crushed
2 green chilli
Ginger garlic paste
1/2 tsp cinnamon powder
1 cup thick coconut milk
3 cups water
2 potato - peeled sliced
1 onion sliced
2 carrots  sliced
1 cup beans sliced
2 tsp sugar

Method (Appam):
1) Soak rice for 5-6 hours. Grind to smooth paste along with steamed rice, coconut, sugar and yeast.
2) Cover and allow it to ferment overnight. (Note: Use a big vessel as the batter is going to raise 4-5 times)
3) Next day, check for salt
4) Heat a pan on high. Take a ladle full of batter and spread it into a disc. Cover and cook for a minute or two. Remove from pan once done.

Method (Stew):
1) Boil the sliced vegetables except onion. Keep aside
2) Heat oil in a pan. Crush cardamom, cloves, pepper corns and add it to the pan. Wait for it to splutter.
3) Add green chilli, onion, ginger garlic paste, cinnamon powder and fry until onion turns translucent
4) Add the veggies, water, sugar and 1/2 cup coconut milk. Bring to boil.
5) Add the rest of coconut milk. Check for salt.

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