#97 Kerala Potato Stew and Egg Roast for Appams or Lacy Crepes

My mother makes the best Appams in the world(in my perspective)--they are lacy, white, soft and sweet to taste. I can never make Appams that come as good as hers... so this is for you Amma!! She always served them with Stew or Egg curry in a brown stew version. When I was married into R's family they served Appam with Egg roast. So here's to family......................and our Sunday brunch:)

Potato Stew
Ingredients:
Potato- 1 large or 2 small
Carrot-1
Onions- 1 large or 2 small
Shallots- 3
Green Chillies- 4
Coconut- 1 medium size scraped out
Ginger- 1-2 inch piece slivered
whole spices like 1 cinnamon, 1 clove, 1 cardamom(optional)
Curry leaves and coconut oil- 1 Tblspn each
Salt to taste

Method:
1. Peel and cut potatoes and carrot into cubes.
2. Cut onions and shallots also into about the same size cubes.
3. Slice the green chillies lengthwise.
4. Take the grated coconut in a blender and add 1 cup water and coarsely pulse for 2 mins.
5. Extract the coconut milk and keep aside the 1 1/2 cups thick milk.
6. Add 1 cup of hot water to the remaining coconut slush and extract another 11/2 cups of thin milk.
7. Pour the thin milk into a sauce pan, add more water ONLY if needed and toss all the vegetables into this add salt, green chillies, ginger
and whole spices.
8. Cook over a medium flame until the vegetables are soft. Mash a few potato cubes with the back of the spoon.
9. Note how there is very little liquid in the bottom of the curry at this point.
10. Turn off the fire, add the thick coconut milk and stir. add curry leaves and coconut oil, mix well.

Egg Roast

Ingredients:
Whole eggs-2
Thinly sliced onions- 1 large
ginger garlic paste- 1/2 tspn
Curry leaves- 1 sprig
Red Kashmiri chilli powder- 1 Tblspn
Curry Masala-1/2 tspn
Vinegar- 1/2 tspn
Oil, Water and salt as needed

 

Method:
1. Hard boil the eggs, peel, and keep aside.
2. Heat oil in a deep pan and saute onions until they are translucent.
3. Add curry leaves, ginger garlic paste, red chilli powder and salt and a little water(2 Tblsns).
4. Cook down until all the masala is dry and then add the vinegar.
5. Add the eggs and fry for at least 4 minutes until the eggs are roasted a bit.