Appam and stew

Appam is a traditional breakfast recipe of Kerala that uses rice flour and coconut milk. It is also called as vellai appam in some regions. However, one should not confuse appam with chettinad kuzhi paniyaram, which is also called vellai appam.
Appam is served with stew, which is referred to as ishtu in Kerala. It is coconut gravy which has mixed vegetables particularly potato in it.  In fact, stew is also the side dish for nool appam (string hoppers). In Tamilnadu, string hoppers are referred to as idiappam or sevai. In some parts of Kerala, appam is sometimes served with egg curry.
Appam is made in a special deep pan called appachatti that has a lid to cover while cooking. Nowadays, it is substituted with non-stick appachatti pans, which has made the task easier. It can also be made in small frying pans, the way I do.
There are different methods of making appam. Here, I am presenting a simple method to make appam without using yeast and without the appachatti.

Ingredients for Appam:

1. Raw rice - 2cups
2. Coconut milk -1/2cup
3. Eating soda -1tsp
4. Salt to taste

Method:

Grind the rice to a smooth paste using very little water. Keep it aside.
Dilute two tablespoons of this rice batter in one cup of water and thicken it over a medium flame stirring continuously. Cool it. Combine this and coconut milk with the rice paste. Ferment for 18 hours or overnight.
Before making appam add salt and the eating soda. Add water if needed to bring it to pouring consistency. Heat a non-stick frying pan. Pour a ladle full of batter and swirl just once, such that it takes the shape of the pan. Close and cook on one side over a low flame. Remove from pan when the sides turn crispy.

Ingredients for Stew

1. Blanched mixed vegetables -2cups
2. Coconut milk -1cup
3. Slit green chilly -2
4. Onion diced -1/2cup
5. Curry leaves -few
6. Whole cardamom -2
7. Cloves -2
8. Oil and salt -As required

Method:

In a frying pan, fry the cardamom and cloves with some oil. Then add the onions, green chilly and curry leaves. Sauté them till onion changes colour. Add the blanched vegetables and coconut milk. Check for salt. Cook for few seconds and remove from heat.

Note:
Mixed vegetables include carrot, potato and pea.

Pumpkin curry

Pumpkins are rich in beta carotene, which gets converted into vitamin A in the body.

Ingredients:

Pumpkin 200gm (cubed)
Onion -1(chopped finely)
Tomato -1(pureed)
Coriander powder -1/2tsp
Cumin powder -1/2tsp
Red chilli powder -1/2tsp
Turmeric powder -1/2tsp
Chopped coriander leaves -1tsp
Sugar -1/2tsp
Oil and salt - as required

Method:

Fry the onions in some oil. When it turns brown, add all the powders in quick succession. Sauté  for a while. (Take care not to burn the mixture). Then add the pumpkin pieces, tomato puree, salt, sugar and little water. Cook for five minutes till the pumpkin turns tender. Garnish with coriander leaves.

Vegetable stew

Stew is a famous side dish of Kerala. It is prepared with fresh coconut milk and usually served with appam. However, it goes well with iddiappam (string hoppers) and plain dosas too.

Ingredients:

• Mixed vegetables -3cups
• Coconut milk -1cup
• Onion -2(chopped finely)
• Crushed green chillies -3
• Crushed ginger -1tsp
• Cardamom powder -1/2tsp
• Coconut oil -2tsp
• Salt to taste
• Chopped coriander leaves -1tsp (optional)

Method:

Mixed vegetables can be a selection from potatoes, carrot, cauliflower, sweet potatoes, cabbage and green peas.

Fry the onions in one teaspoon of oil. Add the vegetables, ginger, green chillies, cardamom, salt and half cup of water. Cover and cook for five minutes. Then, add the coconut milk and the balance coconut oil. Simmer for few seconds. Garnish with coriander leaves.

Olan

Olan is a recipe from Kerala made with coconut milk. This stew is light and easy to prepare. It can be made with ash gourd and pumpkin or ash gourd, pumpkin and long beans or with ash gourd and cow pea (lobia).

Ingredients;

1. Ash gourd - 200gms
2. Pumpkin -200gms
3. Coconut milk - 1/2 cup
4. Green chillies -2 (slit length wise)
5. Coconut oil -2tsp
6. Salt to taste
7. Sugar -1/2tsp (optional)

Method:

Cut the ash gourd and pumpkin into one inch square pieces. In a wide mouth pan, place the ash gourd, green chillies and one cup of water. Close and cook till it is half done. Then add the pumpkin pieces and salt. Cover and cook for five more minutes. Add the coconut milk and simmer for few seconds. Switch off the flame and stir in the coconut oil. 

Gojju (Tomato stew)

Tomato- 3(pureed in a blender)
Sambhar powder- 2tsp.
Turmeric powder- 1/2tsp
Black pepper powder- 1tsp
Onion-2(chopped finely)
Mustard seeds- 1tsp
Curry leaves- few
Chopped coriander leaves-1tsp
sugar- 2tsp
Salt, water and oil as required.

Method:

Heat a frying pan and crackle the mustard seeds with one teaspoon of oil. Then add the onions and curry leaves. Fry till the onions turn brown. Next add the turmeric powder, sambhar powder and black pepper powder in quick succession. Fry for few seconds. (Take care not to burn the mixture). Then add the tomato puree, salt, sugar and one cup of water. Saute till tomatoes are cooked. Garnish with coriander leaves.