Easter Special Combo Recipe - Appam & Chicken stew

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321   1 year ago
anonymous | 0 subscribers
321   1 year ago
1. APPAM.

INGREDIENTS:
- Coconut water
- Sugar
- Idly rice
- Grated coconut
- Boiled rice
- Water
- Salt

• In a bowl, add 1/3 cup of coconut water, 2 tsp of salt and mix well. Rest it for overnight!
• Grind the rice flour (soaked for 4 to 5 hours) into fine paste.
• Add 1 cup of grated coconut, 1/2cup of boiled rice and water as required.
• Add this paste into rice flour mix and add fermented coconut water.
• Cover and keep aside for fermenting for 8 to 10 hours.
• Now that the batter is ready, slowly pour it into the appam pan to make a perfect appam.

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2. CHICKEN STEW.

INGREDIENTS:

- Chicken
- Crushed pepper
- Water - Coconut oil
- Cinnamon
- Cloves
- Cardamom
- Onion
- Ginger
- Garlic
- Potato
- Carrot
- Salt
- Green chilli
- Curry leaves
- Thick coconut milk
- Garam masala


PREPARATION:

- In a pan, add 2 tbsp of coconut oil,1-inch cinnamon, 5 numbers of cloves, 2 medium sliced onion, 10 cloves of garlic and 1-inch ginger.
- Now sauté till translucent and add 500 grams of chicken pieces to this.
- To this add 1tbsp of crushed ginger, 5 numbers of green chili, salt and mix well.
- Add 2 cups of thin coconut milk and mix the ingredients together.
- Add 1 medium carrot, 1 big, chopped potato
- Cover and cook them for few minutes.
- (Note: Stews are usually cooked at a generally low temperature (stewed, not bubbled), permitting flavours to blend.)
- This time add 1cup of thick coconut milk, ½ tsp of garam masala, ½ tsp cumin powder, 2no’s of chili and curry leaves.
- Cook for 3-4 minutes in low flame and you are good to go!





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