Dish of the Week, 8th January 2018 – Appam & Stew by Chef Rosemary

Hello, Foodies and Buddies!

We welcome you to the first Dish of the Week column of the new year featuring Chef Rosemary Dean’s famous Appam & Stew!

We asked Chef Rosemary about the dish and she said, “This is a traditional Kerala dish called by many names including Nool Appam, Idiyappam, Noolputtu, and of course, Appam. It is made with raw rice flour and eaten with a variety of accompaniments like Sweet Coconut Milk, Veg and Non-Veg Stew, Mutton Curry, Chicken Curry, and Egg Curry!”

Chef Rosemary described the significance of the dish, “It has been a childhood favourite that used to be made during special occasions like birthdays, Easter, Christmas and New Years. And it continues to be a favourite of mine and my family even today!”

It is this deep connection with the dish that helped Chef Rosemary learn how to make it. She said, “I learnt the dish from the best teacher, my mom. I have watched her make it all my life and always thought it was complicated but only when I tried my hand at it, assisting her, I realised how simple it was.”

Chef Rosemary even gave us a full recipe for her traditional Appam and Stew.

Appam
Take ground rice flour
Add hot water with salt in it
Don’t let it boil but at the stage just before, knead it while its warm
The water to flour ratio needs to be decided while one does this so that the dough isn’t sticky.
The consistency needs to be like Atta Dough after it has been kneaded.
Then you need to put the dough into the contraption used to make chakli
Finally, steam it in an Idly Maker.

Stew
The stew is made by boiling veggies that consist of potatoes, carrots, and green peas
Once the veggies are cooked, take a vessel with oil add chopped onions and a few whole masalas like clove, cinnamon, and cardamom
Once translucent, add the cooked veggies, and coconut milk – the second extract
End it with the first extract and fresh curry leaves!

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When asked about the most challenging part of making this dish, Chef Rosemary said, “The appam is kneaded using hot water so the key things are the temperature of the water, the quantity of water.”

We also quizzed Chef Rosemary on what other dishes she is looking to make famous on FoodyBuddy and she said, “I have been experimenting with millets for a while now and love how they are so simple and tasty they along with being healthy. So, Millets Adai which is my special recipe is something I would like everyone to try!”

We are sure they will, ma’am 🙂

Finally, Chef Rosemary had this to say. “Cooking is my new found pleasure thanks to FoodyBuddy!”

Thank you so much for your amazing inputs ma’am, and all the very best to you going forward 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at akash.c@foodybuddy.in

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