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Appam and Mutton Stew | Preparation time: 1 to 3 hours |
| READ REVIEWS (0) | | When you think of Xmas, how can you skip Appam and Stew for the morning breakfast? | | | | | | Ingredients | Appam (25 nos)
- Rice flour (finely powdered ) 500 g
- Coconut milk 250 ml
- Salt to taste
- Sugar 1 tbsp
- Semolina 100 g
- Water
Mutton Stew (4 portions)
- Mutton 250 g
- Coconut ½
- Onion 2 no.s
- Potatoes 2
- Tomatoes 3
- Green chilies 6
- Garlic ½
- Ginger 4 pieces
- Poppy seeds 1 tsp
- Cinnamon ¼ pod
- Cloves ¼ pod
- Coriander seeds 1 tbsp
- Coriander leaves ½
- Oil 2 tbsp
- Salt to taste
| Preparation Method | Appam
- Heat the semolina in a little water to a thick consistency.
- Remove from the fire and keep it aside to cool.
- Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well.
- Keep the mixture to ferment for three to four hours.
- Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it.
- Turn the batter around in the thava and make it into a round with thin edges and a thick middle.
- Cover with a lid and keep it over a slow fire.
- After the appam is ready, serve with mutton stew.
Mutton Stew
- Clean, cut and wash the mutton.
- Slice the onion, chillies and tomatoes. Peel and cut potatoes into four.
- Grind the coriander seeds and poppy seeds separately to a fine paste.
- Grind the ginger and garlic together. Add the onions, chillies,tomatoes, masala and salt to the mutton and mix well.
- Heat the ghee and add spices. Add the mutton and fry for a while.
- Add just sufficient water to cook the mutton; cook till it becomes soft and water is absorbed.
- Grate the coconut and take out 2 cups of milk.
- Add the milk and chopped coriander leaves.
- Simmer and remove from the fire and serve hot.
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