Appam and Chicken curry

I was into snack making for the past few days. I think my blog is totally lacking in the breakfast area. So decided to celebrate "breakfast mela" this whole week. The other reason is I'm totally drained of recipes. My head is not working so I think I'll cling on to lovely breakfasts for a while until I get all my screws tight and my little imaginations and searches starts working. My husband says breakfast is the important meal of the day, so make it as heavy as possible. But I know he is a foodie and wants to enjoy appam, dosa, idli or anything that doesn't bite him backwards. Hope you all are into a beautiful week and off your monday blues. It was appam and chicken curry today for breakfast and I'm sharing it with you all.

For Appam
You need

• Raw rice - 1 cup
• Sugar - 3 tsp + 2 tbsp 
• Yeast - 1 tsp
• Grated coconut - 1/2 cup
• Cooked rice - 1 handful
• Salt to taste

Method 

• Soak the rice in water for 2-3 hrs.
• Grind together the above ingredients with water and make it into a smooth batter.
• I usually use an aluminium pot to pour in the batter. It requires 8-10 hrs for fermentation. Leave overnight for fermentation. In the morning add 2 tbsp of sugar and mix well. Keep it aside for 15 mins. The batter will be ready for making beautiful laced appam. If the batter is too thick you can add a little milk and use

You can a use an appam chatti (readily available in all indian utensil stores) to make round lacy appams........ enjoy!!!!

For chicken curry
You need

• Chicken - 1/2 kg cut into medium pieces
• Chopped ginger - 3 tsp
• Chopped garlic - 3 tsp
• Green chilli - 3 (slit lengthwise)
• Onion - 4 big (sliced)
• Potato - 2 medium sized (cut into cubes)
• Mustard seeds - 1/2 tsp
• Coriander powder - 1 and 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Thin coconut milk - 2 cups
• Thick coconut milk - 1 cup
• Oil for sauteeing
• Salt to taste

Method

• In a thick bottomed vessel, heat oil.
• Add mustard seeds and let it splutter.
• Add chopped ginger, garlic and slit green chillies.
• Saute until the raw aroma leaves
• Add sliced onions and saute until they become transparent
• Add all your powders. Saute until raw smell goes
• Add potato and chicken pieces and saute for 10 minutes on low flame. 
• Pour in thin coconut milk and add salt to taste. 
• Cover and cook until chicken is done. 
• Add thick coconut milk and let it simmer for 1 minute. 
• Switch off the flame.
• Serve with appams