1. APPAM.

INGREDIENTS :
- Coconut water
- Sugar
- Idly rice
- Grated coconut
- Boiled rice
- Water
- Salt

1. In a bowl, add 1/3 cup of coconut water, 2 tsp of sugar and mix well. Rest it for overnight!
2. Soak 1 cup Idly rice for 4-5 hours. In a blender, add the same and water. Grind it to a fine paste and pour it to a bowl.
3. In the blender, add 1 cup of grated coconut, 1/2 cup of cooked rice and water as required. Blend it to a paste and pour it to the rice paste mix.
4. To this, add fermented coconut water. Cover and keep aside for 8 to 10 hours.
5. Now that the batter is ready, slowly pour it into the appam pan to make a perfect appam.

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2. CHICKEN STEW.

INGREDIENTS:

- Chicken
- Crushed pepper
- Water - Coconut oil
- Cinnamon
- Cloves
- Cardamom
- Onion
- Ginger
- Garlic
- Potato
- Carrot
- Salt
- Green chilli
- Curry leaves
- Thick coconut milk
- Garam masala


PREPARATION:

- In a pan, add 2 tbsp of coconut oil,1-inch cinnamon, 5 numbers of cloves, 2 medium sliced onion, 10 cloves of garlic and 1-inch ginger.
- Now sauté till translucent and add 500 grams of chicken pieces to this.
- To this add 1tbsp of crushed ginger, 5 numbers of green chili, salt and mix well.
- Add 2 cups of thin coconut milk and mix the ingredients together.
- Add 1 medium carrot, 1 big, chopped potato
- Cover and cook them for few minutes.
- (Note: Stews are usually cooked at a generally low temperature (stewed, not bubbled), permitting flavours to blend.)
- This time add 1cup of thick coconut milk, ½ tsp of garam masala, ½ tsp cumin powder, 2no’s of chili and curry leaves.
- Cook for 3-4 minutes in low flame and you are good to go!





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