Travancore Appam

• Ingredients
  Rice Flour - 1/2 kg
  Yeast - 10 gms           
  Sugar - 100 gms        
  Coconut milk - 100 ml (first extract milk)     
  
  Method of Preparation
  Soak the yeast in warm water and powder the sugar. Make a thick batter using flour, sugar, yeast and coconut milk. Keep it aside for 6 hours for fermentation. Steam the batter in a Idli steamer and serve hot.
  
  Thalasserry Mutton Curry - Ingredients
  Mutton Kheema - 500 gms
  Potato - 200 gms          
  Coconut - 1 nos      
  Ginger - 15 gms
  Green Chilly - 15 gms
  Onion - 50 gms  
  Tomato - 30 gms
  Curry leaves - 1 sprig
  Coriander leaves - 20 gms
  Garam Masala - 20 gms
  Coriander powder - 15 gms
  Chilly powder - 15 gms
  Turmeric powder - 10 gms
  Salt - to taste
  
  Method of Preparation
  Grind the coconut into a very fine paste. Scoop the potato into a small ball by using a scoopper. Chop half of the ginger, green chilly and onion and mix with the mutton kheema. Add a little salt. Mix thoroughly and make into small balls and keep it aside. Slice the onion, ginger, green chilly and tomato.
  
  Heat the oil, saute the ginger, green chilly, onion and finally tomato adding all the masalas and fry well. Add the coconut paste into the pan and cook well. Add the mutton and potato halls into it and cook until the mutton is tender.
  
  Garnish with fried curry leaves and chopped coriander leaves.