THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Monday, 12 August 2013
I got this recipe from my dear sister Teju. Appams came out so beautifully and with stew these appams were yumm yumm yumm! Here the recipe goes like this...
PALAPPAM AND STEW
WHAT YOU NEED:
Raw rice - 2 cups
Coconut, grated - 1/2 od the coconut or 1 cup thick coconut milk
Fenugreek seeds - 1 tbsp
Cooked rice - 3/4 cup
Salt - to taste
Yeast - 1 tsp
Sugar - 1 tsp
Warm water - a little
ON THE HOT TAWA...
READY TO EAT,, APPAM AND STEW!
HOW TO MAKE:
Wash rice and soak along with fenugreek seeds for atleast 2 hours.
(Do not discard the water, it can be used while grinding the rice)
Now grind soaked rice, grated coconut and cooked rice to a smooth batter.
Transfer the batter in a big vessel.
Dissolve yeast and sugar in warm water, then mix in the batter.
Add salt and keep overnight to ferment.
Next day, Stir the batter with ladle.
Add water if needed.
Now heat greased Appam tawa.
Pour a ladle full of batter over the tawa, do not spread with ladle.