Appam and Chicken Stew

Anyone born and brought up in Kerala knows how important an appam n' stew meal is. For some reason appam and stew was always made at home when we have an occasion or when we have some special guests for breakfast. Truth be told the most awesome appam i had wasn't made at home.

We have a family near our place who are famous in Kottayam for their appams. There used to be a long line of cars on the roads waiting to pick up their order from this small house, esp during Easter, Christmas and New Year. This family of 5 doles out the sweetest appam i have ever had, with edges around it looking like white lace made of frosty snow! Whenever we order appam from there, i used to get sent to pick it up and as usual Papachan (the man there) would give me one to eat while i wait. Eat it without any curry and it would still taste divine! Anyway the point is, somehow all this gave me the impression that appam and stew is an extremely difficult dish to prepare and thats the reason why its gets prepared so rarely at home.

So when we invited some friends over for Easter i decided to make it. My mom was against the idea of making something the first time when we are having guests over. I can understand what she means but, i just had to make it this time. It came out so well.....i decided to serve it while making them...hot from the pan...and 4guyz ate 33appams, i'm not exaggerating! I was exhausted by the end of it. After that i haven't made appams yet. Its kinda difficult. But the chicken stew is a great dish that's so easy to make and can be served with Bread too.

APPAM

Ingredients
Fine rice powder (Iddiappa podi)- 2cups
Cooked Rice- 3/4th cup
Coconut (Ground)- 3/4th cup
Sugar- 2tbsp
Yeast- 1/2 tsp
Salt- to taste
Water

Method
Step 1: Grind coconut well in a mixer grinder with just a little water.

Step 2: Add cooked rice to the above and grind well.

Step 3: Add rice powder (with a little water to soak), yeast, salt and sugar to the above and grind the entire mixture until smooth.

* The time required for the mixture to rise is 2hrs- after which the mixture is ready to make appam. (Keep it somewhere or on something hot)
** If to be made later the mixture needs to be stored in the fridge after the above procedure.

Step 4: Use an appam wok to make the ones with the lace or use a normal flat wok for flat round ones like a thick pancake.

CHICKEN STEW

Ingredients
Chicken *- ½ kg (medium pieces)
Small Onion- 10nos (crushed or julienned)
Big Onion- 2 big or 3 medium (cubes)
Ginger- 1 inch piece (sliced)
Green Chili- 4-5nos
Potato- 1 (cubes)
Vinegar- ½ tsp
Coconut Milk- 1cup
Milk- 1 cup
Maida- 1 tbsp
Cloves- 2-3 nos
Peppercorns- 5-6 nos (crushed)
Salt- to taste
Mustard Seeds
Curry Leaves
(Vegs like carrot, green peas etc are optional)

Method
Step 1: Cook the chicken pieces, small onions, big onions, ginger, green chili, potato, salt and vinegar in a pressure cooker till one whistle.

Step 2: Mix milk & coconut milk in a separate bowl. Add maida to this and mix well. Add cloves and peppercorns into the milk mixture.

Step 3: Prepare a tadka (oil, mustard seeds & curry leaves)

Step 4: Open the pressure cooker lid (once its safe) n’ light the burner again. Add this milk mixture to the cooker n’ cook on really low fire. Stir well. Once the curry thickens to your preference, add the tadka and the stew is ready.

* you can follow the instructions above to make fish or mutton stew too. For fish, i guess one should avoid using the pressure cooker mentioned in step 1.