Beetroot Appam & Potato Stew

Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Beetroot Appam & Potato Stew. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Beetroot Appam & Potato Stew is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. Beetroot Appam & Potato Stew is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Beetroot Appam & Potato Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot Appam & Potato Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beetroot Appam & Potato Stew is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beetroot Appam & Potato Stew estimated approx 25 minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can have Beetroot Appam & Potato Stew using 22 ingredients and 14 steps. Here is how you cook it.

#resolutions

Simple soulful meal is what we prepare on a day to day basis and if we have elderly persons in our house, then it’s our duty to prepare food that is more eye appealing, full of health and less on spice. So here’s my APPAMS – GLUTEN FREE, with my twist of BEETROOT.

Ingredients and spices that need to be Make ready to make Beetroot Appam & Potato Stew:

1. Ingredients of APPAMS:
2. 2 cups rice soaked for 6-7 hours
3. 1 cup cooked rice / white poha
4. 3/4 cup coconut grated
5. 2 tbsp sugar and Salt to taste
6. as needed few drops of Beetroot juice
7. 1 tbsp yeast
8. Ingredients of potato STEW:
9. 3 medium, (peeled and cubed) potatoes
10. 1 medium, (thinly sliced) onion
11. 4-5 (slit open lengthwise) green chillies
12. 1&1/2″ piece (finely chopped) ginger
13. 1/2 tsp turmeric powder
14. 1 &1/2 cup Thin coconut milk – 2 nd extract
15. 1/2 cup Thick coconut milk -1st extract
16. 1 tbsp coconut oil
17. For Tadka:
18. 1 tsp mustard seeds
19. 1 tsp cumin seeds
20. 1 tbsp onions sliced
21. 2 sprig curry leaves
22. 1 tbsp coconut oil

Steps to make to make Beetroot Appam & Potato Stew

1. Appam Procedure: Grind all the above listed ingredients with some warm water to form a smooth thin paste. To make it more healthy and look attractive, i have added 1 beetroot juice and mix well.
2. Cover the batter in an airtight container and keep it to ferment for around 10 -12 hours in a warm place.
3. I have used warm water to fasten the fermentation time. When the batter ferments, the mixture will rise up forming air wholes. Give it a good stir and this is how the finally fermented batter looks like. Look at the batter consistency. Check for salt at the time of preparing Appams.
4. Making of Appams : Appams are made in Appa Chatti or Appam kadai to get the shape.
5. The Chatti should be on medium-high flame and hot. There is no need to heavily grease the non-stick chatti. At the most just put few drops of oil on tissue paper and wipe over the pan.
6. The pan should be piping hot before pouring the batter. Pour 1 deep ladle of batter. Lift the Chatti over the flame and gently Move the batter in round shape.
7. When you see bubbles coming up, close it with lid and wait for approximate 1 minute.
8. No need to open the lid frequently, allow it cook on medium heat. In between just open the lid once to remove the steam water from the lid and close back, allowing it to cook for another few more seconds.
9. No need to flip the Appams. Each Appam takes 1 to 2 minutes to cook. When the Appam is ready the edges resemble crisp lace and center soft.
10. Potato Stew Procedure: In a pressure cooker heat 2 tsp of oil, add the thinly sliced onions. slit green chillies and chopped ginger and sauté until the onions gets transparent.
11. Now add the cubed potatoes with 1/2 cup of water and salt. Pressure cook for 1 whistles, once the potatoes are cooked, mash some of the potatoes to get a thick gravy.
12. Add thin coconut milk and let it cook on low heat for 10 mins. Now add the thick coconut milk and bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
13. For the Tadka: heat 1 tbsp oil, splutter mustard seeds, jeera seeds, Add 1 tbsp onions, curry leaves, and remove from the heat.
14. Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavor to seep in. Potato stew is ready

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So that's going to wrap this up with this special food Step-by-Step Guide to Make Speedy Beetroot Appam & Potato Stew. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!