23 January 2011

Appam with Chicken Stew

Appam is one of the popular breakfast of Kerala and one of my favourites too. No one at home 
gets tired of eating this yummy combination. 



• 1/2 cup Cooked Rice 
• 1/2 kg Raw Rice 
• 1 Coconut (grated) 
• 2-1/2 cup Water 
• 3 tsp Sugar 
• 1/2 tsp Yeast 
• Salt to taste 
How to make Appam:

Soak raw rice for about 4 hours and drain.
Blend with cooked rice and grated coconut in a mixie.
Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
Add this mixture to the above grinded mixture.
Leave the mixture for fermentation for 8 hours.
Stir the mixture well and pour a curry spoon of mixture into the non stick appam pan.
Put a lid on the pan and heat it for 2 minutes.
When the outer crust turns golden the appam is ready. Serve it hot with stu.

Recipe Source: My mom

Onion- 3 large sliced thin

Ginger -1 inch piece
Chilly - 2 slit into half
Cinnamon - 1 inch piece
Clove       3
Potato       6 medium
Chicken       1/2  kg
Coconut Milk       3 large cups(thin milk)
Corn flour       2 teaspoon
Coriander leaves    A handful
Coconut oil       2 teaspoon
Pepper       ½ teaspoon
Ghee       2 teaspoon
Salt               As required

Heat oil in a pressure cooker. 
Add Cinnamon and Clove. 
Add onions and sauté for a minute.
Add chicken stock powder and stir well. 
Add pepper and ghee. 
Stir well and add potatoes. 
Optional: You can add 1carrot,  2beans and 3 boiled egg whites to make it  healthier. 
Stir well for 2 minutes.
Add chicken pieces. Stir well and add salt. 
Add coconut milk. Pressure cook (4 whistles).
Add corn flour (diluted in ¼ glass water) and coriander leaves. Tasty stu is ready…