| |
| Ingredients |
Quantity |
Rice
flour
Yeast
Coconut
milk
Sugar
Salt
Water
Kappi
|
1
kg
5
gm
1/2 litre
to
taste
to
taste
according
to
consistency
100g |
| |
| Method
of
preparation |
1.
Mix together
rice, water, yeast and "kappi". It should be in
thick consistency.
2. Let the above mixture
ferment for one night (6 hour)
3. Add the Sugar, Salt
& Coconut milk to the fermented mixture and
make a
pouring consistency.
4. The appam can be made in
traditional Appachatti.
5. To make the
"kappi", mix little rice flour and hot water.
Allow to cook for some time in thick consistency. |
| |
| Njandu (Crab) Masala |
| Ingredients |
Quantity |
Crab
diced
Onion
Ginger
Green
Chilli
Garlic
Curry Leaves
Tomato
Coconut milk
Garam masala
Turmeric Powder
Coriander powder
Chilli
powder
Salt
Coconut
oil |
1/2
kg
200 g
25
g
4 no
25g
little
100g
2 no (11/2 glass)
little
1tsp
25g
30g
To taste
100g |
| |
| Method
of preparation |
1.
Heat oil in a
pan.
2. Saute together sliced onion, garlic, ginger,
curry leaves, green
chilli till get browned.
3.Add all spice powder and little chopped tomatoes.
4.
Add the diced crab to the masala and cook it with some water.
5. Finally finish with coconut milk and diced tomatoes can be
added to
make it attractive |
| |
Courtesy:
Yuvarani Residency, MG Road, Ernakulam |
|
|
