how to make Stew and Appam - deliciousdastarkhwan

Q: 5. How do I make thick and thin coconut milk?

Thick Coconut Milk : Blend freshly grated coconut with a small amount of warm water and squeeze the milk through a fine cloth. Thin Coconut Milk : Blend the same grated coconut with more water after extracting the thick milk and repeat the process.

Appam and Stew: A Traditional Kerala Comfort Food

Kerala, renowned for its backwaters and verdant scenery, is also renowned for its delicious food. As a classic breakfast or dinner meal, Stew and Appam has a distinct position among the various culinary masterpieces. In addition to being delicious, this comfortable mix demonstrates how well rice, coconut, and spices are used in Keralan cooking.

We’ll delve further into the making of appam and stew in this blog, revealing the techniques that give them their distinct flavor and consistency.

Appam and Stew: What is it?”

Appam: A mainstay in Keralan homes, appam is a light, fluffy rice pancake with a soft core and a lacy edge. It goes well with savory curries because it is naturally gluten-free and has a little sweetness.

Stew is a curry cooked with coconut milk and can be served with mutton, poultry, or vegetables. It has a subtle spiciness and a fragrant aroma. It perfectly counterbalances Appam’s sweetness.

Together, they provide a filling and healthy supper that is a celebration of flavors and sensations.

Here’s a neatly formatted recipe card for Stew and Appam:

Recipe Card: Stew and Appam

Dish	Ingredients	Quantity	Steps
Appam	Raw rice (soaked)	2 cups	Soak raw rice for 4–6 hours.
	Cooked rice	1/2 cup	Grind soaked rice, cooked rice, grated coconut, and water into a smooth batter.
	Grated coconut	1/2 cup	Dissolve yeast and sugar in warm water, let it froth, and mix into the batter.
	Sugar	1 tsp	Let the batter ferment overnight (6–8 hours).
	Yeast	1/4 tsp	Heat an Appam pan, pour batter, swirl to spread thin edges, cover, and cook for 2–3 minutes.
	Salt	To taste	Serve warm and fluffy.
	Water	As needed
Vegetable Stew	Mixed vegetables (carrots, potatoes, beans, etc.)	1 cup	Heat coconut oil in a pan, sauté curry leaves, ginger, and chilies.
	Onion (thinly sliced)	1	Add onions, sauté until translucent.
	Ginger (finely chopped)	1-inch piece	Add vegetables, pour thin coconut milk, and cook until tender.
	Green chilies (slit)	2	Add thick coconut milk, pepper powder, and salt. Simmer for 2–3 minutes.
	Thick coconut milk	1 cup	Avoid boiling after adding thick coconut milk.
	Thin coconut milk	1/2 cup	Drizzle with coconut oil before serving.
	Curry leaves	Few sprigs
	Coconut oil	1 tbsp
	Pepper powder	1 tsp
	Salt	To taste

This table format is easy to read and follow while preparing the dish!

Appam Making Instructions

Appam Ingredients:

Two cups of raw rice, soaking for four to six hours

Half a cup of cooked rice

Half a cup of coconut, grated

One teaspoon of sugar

1/4 teaspoon of yeast

Add salt to taste.

Water (as required)

How to Get Appam Ready:

First, grind the batter.

After draining, combine the cooked rice, grated coconut, and enough water to form a smooth batter with the soaked rice.

Yeast Activation: In a small amount of warm water, dissolve the sugar and yeast. Wait ten minutes for it to start foaming. Mix thoroughly after adding this to the batter.
The fermentation process: Cover the batter and leave it overnight or for 6 to 8 hours in a warm location to ferment.
Preparation: A specific pan with a rounded bottom, called an Appam pan, should be heated. To keep the center thicker and the edges thinner, pour a ladle of batter into the center of the pan and swirl it about. Cook, covered, over low heat for 2 to 3 minutes, or until the center is soft and fluffy and the edges are crisp.

You may now serve your appam!

Stew Making Instructions

Vegetable Stew Ingredients:

One cup of mixed veggies, such as beans, potatoes, and carrots

One onion, cut thinly

One inch of finely chopped ginger

Two slit green chilies

One cup of coconut milk, thick

Half a cup of coconut milk, thin

One teaspoon of pepper powder

Curry departs

A tablespoon of coconut oil

Add salt to taste.

How to Make Vegetable Stew

First, sauté the aromatics.

Curry leaves, ginger, and green chilies are added to a skillet with heated coconut oil. Sauté until aromatic.

Sliced onions should be added and sautéed until transparent.

Prepare the veggies: Mix thoroughly after adding the chopped vegetables. After adding the thin coconut milk, boil the vegetables until they are soft.
Simmer and Season: Add the thick coconut milk, salt, and pepper powder and stir. Don’t bring it to a boil; instead, simmer it gently for two to three minutes.

For Mutton or Chicken Stew:

Use pieces of chicken or mutton in place of veggies. Before adding the coconut milk, simmer or pressure cook the meat until it is soft.

Your Appam can now be complemented by the Stew.

Advice for the Ideal Stew and Appam

For Appam: Make sure the batter has a pourable consistency, meaning it shouldn’t be too thick or too thin. The secret to smooth, fluffy appams is fermentation. The batter should be kept warm.
For Stew: The flavor is enhanced by freshly extracted coconut milk. To make both thin and thick versions, dilute store-bought coconut milk as necessary. To maintain the creamy texture of the thick coconut milk, do not overheat it after adding it.

Pairing and Serving

Warm Appam should be served with a heaping ladle of stew. Appam’s delicate sweetness blends well with Stew’s gentle spiciness and creamy texture. Before serving, brush the stew with a little coconut oil for an extra layer of decadence.

The Uniqueness of Stew and Appam

This dish embodies Kerala’s basic, natural, and tasty culinary philosophy and is more than just a meal. This combination is genuinely remarkable due to the way the textures—soft Appam and creamy Stew—interplay and the use of coconut as a key ingredient.

Stew and Appam is a hit whether you’re doing a brunch with a South Indian theme or want to sample some real Kerala cuisine.

Conclusion

Appam and stew take you right to the heart of Kerala and are more than just cuisine. This dish is ideal for any occasion because of its subtle flavors and cozy look. Bring a bit of Kerala’s rich culinary history to your table by making this recipe at home.

1. What is Appam made of?

Appam is made from a batter of soaked raw rice, cooked rice, grated coconut, yeast, sugar, and salt. The batter is fermented overnight and cooked in a special pan to achieve its signature lacy edges and soft center.

2. Can I make Appam without yeast?

Yes, you can substitute yeast with baking soda or naturally ferment the batter by leaving it in a warm place for 8–10 hours. Including a small portion of coconut water can also aid fermentation.

3. What can I use instead of coconut milk for Stew?

If you don’t have coconut milk, you can use almond milk or regular dairy milk as an alternative. However, the authentic flavor of Kerala stew is best achieved with coconut milk.

4. Can I make the Stew vegan?

Yes, the vegetable stew recipe is already vegan. Just ensure the coconut milk you use doesn’t contain any added animal-based stabilizers.

5. How do I make thick and thin coconut milk?

Thick Coconut Milk: Blend freshly grated coconut with a small amount of warm water and squeeze the milk through a fine cloth.
Thin Coconut Milk: Blend the same grated coconut with more water after extracting the thick milk and repeat the process.