Spicy Cuisine recipes

Serves 6

Recipe by Deepak Rao

For the Appams (crepes). Makes 10 appams

• 2 cups raw rice
• 1 can coconut cream
• 2 tsp sugar
• ½ cup cooked rice
• ½ tsp dry yeast
• Ghee or oil for frying
• Salt to taste

For the coconut stew

• 1 onion, chopped
• 2 cardamom pods, bruised
• 2 cloves
• 2 cinnamon sticks
• 2 slit green chillies
• 2 cups mixed boiled vegetables (eg carrots, potatoes, French beans, cauliflower)
• 1 can coconut milk
• 1 tsp cornflour dissolved in 2 tbsp water

Appams (crepes)

• Wash the raw rice 3–4 times and soak it in 1 litre of water for at least 5 hours.
• Drain the soaked rice, add the cooked rice with the coconut cream.
• Dissolve the yeast in a little warm water and add to rice mixture.
• Mix thoroughly, cover and leave in a warm area for 3 hours.
• Coat a crepe pan with oil, add ¼ cup of mixture, rotate the pan so that the batter spreads to the side and forms ?a thin layer. Cook for 1-2 minutes and turn.

Coconut Stew

• Fry the onions, spices, chillies and salt for 5 minutes or until soft.
• Add vegetables, spices and coconut milk, cornflour and cook for 3–5 minutes or until heated through and sauce has thickened.
• Serve with appams.