Wednesday, 10 June 2015

Instant Appam and Vegetable Stew

Instant Appam and Vegetable Stew
1 1/2 cup Rice flour
3/4 cup grated Grated coconut
1/2 cup Cooked leftover Rice 
2 tbsp Sugar
1 tbsp Yeast
1 1/2 cup Water or more 
 Salt to taste

Grind together rice flour, grated coconut, cooked rice and 1 cup water to form a smooth batter. Keep the batter in a big bowl. Take 1/2 cup lukewarm water, add sugar and yeast. Let it rise. Add the yeast to the rice batter and cover the bowl and let it ferment for a hour. After fermentation add salt to taste.Gently stir the salt.Cover and keep aside for another 15 minutes.The batter will rise and will be light. The batter should be thinner than Dosa batter.  Heat the appachatti over medium flame. Gently pour a ladle full of batter into the pan. Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown. Carefully remove the appam from the pan.Serve with vegetable  stew.

Vegetable Stew
1 Onion  cubed
1 inch Ginger  grated
3 chopped Garlic
2 Green chilli silted
2 cups Mixed vegetables cubed (carrot, beans, potato, peas, bottle gourd)
200 Ml Coconut milk
1/2 tsp Pepper powder
Salt as required
Curry leaves
Cloves -2
Cinnamon - 1 inch piece
1 Whole red
1 tbsp Coconut oil

Heat oil, add the ingredients curry leaves, cloves, cinnamon and red chilli, saute for a few seconds, then add onions and garlic. Saute till onions turn transparent. Add ginger, green chilli and the rest of the vegetables.Add 100 ml coconut milk, 1 cup water, salt and pepper powder. Cook till the vegetables are soft. Once the vegetables are cooked, add the rest of the coconut milk and just heat the stew. For flavor, heat a tsp of coconut oil, and add from top. Serve with Appam.

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