Friday, January 18, 2008

Appams and Stew

Serves 4


For The Appams
1 cup raw white rice
½ cup grated coconut
½ tsp fresh yeast (khamir)
1 tsp sugar
1 tsp flour (maida)
salt to taste
½ cup water

For The Vegetable Stew
3 cups mixed vegetables (potatoes, peas, carrots, beans)
1 cup thick coconut milk
1 cup thin coconut milk extracted from a medium-sized coconut in a blender

½ tsp pepper
½ tsp cumin (jeera) powder
½ tsp coriander (dhania) powder
½ tsp minced ginger (adrak)
½ tsp minced garlic (lahsun)
A few cloves (laung)
1 stick of cinnamon (daalchini)
1 green chilli, finely minced
2 tbsp fresh coriander
1 large onion
1 tbsp oil
1 tsp vinegar or ½ a lime


For The Appams
Soak rice overnight and grind with coconut in a blender. Put the yeast in a glass with 1 tsp flour, 1 tsp sugar and half a cup warm water. Let it bubble and rise. Then, add it to the ground rice. When it ferments, stir thoroughly. Use a ladle to pour the mixture one spoonful at a time into a greased appam pan or wok. The pan should be fairly hot and have a lid. Spread the mixture thinly like a pancake. Cover each appam while cooking, until done. It should be crisp at the bottom.

For The Vegetable Stew
Boil the vegetables in a pan with the thin coconut milk until tender. Add cloves and daalchini. Fry onion, ginger, garlic and green chillies lightly and add to the vegetables. Lastly, add thick coconut milk and simmer. Garnish with chopped fresh coriander.

1 comment:

Sona said...

From Kerala's has a tasty coconut-based curry.