Ingredients for Appam

Raw Rice – ½ kg
Coconut (grated) – 1 full
Yeast – ½ tsp
Salt – to taste
Sugar – 3 tsp
Cooked rice – ½ cup

Appam - method of preparation

Soak rice for about four hours and drain the water completely. Take the cooked rice and grind it with grated coconut in a mixer. Put yeast, salt and sugar in boiled water and keep it for half-an- hour. Add this to the grounded mixture. Keep the mixture for eight hours to ferment. Spread the mixture thickly on a non-stick pan. Spread it around a bit.

Remove the appam from the pan and serve it hot. You may try this ideally with chicken stew.

Ingredients for Chicken Stew

Chicken piece – ½ kg
Potato – 1
Big onion – 2
Carrot – 1 big
Green chilli – 5 no.
Garlic – 8 flakes
Ginger – 1 piece
Cinnamon – 2 sticks
Cloves – 4 no.
Cardamom – 3 no.
Bay leaf – 1
Curry leaves
Coriander leaves
Coconut oil – 3 tsp
Thick coconut milk – 1 cup
Crushed pepper – ½ tsp

Chicken Stew – method of preparation

Cut chicken, onions and carrots into cubes. Heat two teaspoons of coconut oil in a pressure cooker. Put clove, cinnamon and cardamom. Stir a bit. Now add to this garlic and ginger, followed by onions, carrots, potatoes and green chillies. Again stir a bit. You may now add the chicken pieces. Stir again. Add bay leaf. Pour half-a-cup of water. Now close the lid and cook for three minutes.

Remove the lid and shift the contents into a sauce pan. Stir a bit. Now add salt, crushed pepper, curry leaves and coriander leaves. Stir well. Add the thick coconut milk and a little amount of oil. Stir well and cook for about two minutes. Finally garnish it with curry leaves.

Your chicken stew is now ready. It combines well with hot appams.