Sweet Coconut Milk For Appam

Tamilnadu Style Sweet Coconut Milk for Appam – Thengai paal recipe.

Appam married two women in life. The first lady being Vegetable stew and the second lady being the sweet coconut milk. And they lived happily ever after. Here is the recipe for easy and simple sweet coconut milk for appam. This combination is very famous all over Tamilnadu. The appam is soaked in csweet oconut milk and then relished. The slight sweetness from the jaggery, the aroma from the cardamom and the richness from the coconut milk is to die for. Here is the recipe for Appam. Here is the recipe for Vegetable stew. Here is how to do a very simple sweet coconut milk for appam. Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. Strain. The strained milk is called second milk or thin milk. Set aside.

Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.

Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.

Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.

Add in the first extract of thick coconut milk and mix well. Serve this amazing sweet coconut milk with appam.

Dunk the appam in the sweet coconut milk and enjoy!

• 200 grams fresh shredded coconut
• 1/2 cup Jaggery
• A pinch of salt
• 4 cardamom, powdered

1. Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
2. Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.
3. Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.
4. Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.
5. Add in the first extract of thick coconut milk and mix well. Serve with appam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: side dish
• Cuisine: South Indian, Breakfast

• 200 grams fresh shredded coconut
• 1/2 cup Jaggery
• A pinch of salt
• 4 cardamom, powdered

1. Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
2. Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.
3. Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.
4. Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.
5. Add in the first extract of thick coconut milk and mix well. Serve with appam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: side dish
• Cuisine: South Indian, Breakfast

Find it online : https://www.kannammacooks.com/appam-coconut-milk-recipe/

Recipe for Spicy Andhra Style Potato Fry – Aloo gadda fry.

This Andhra Style Potato Fry – Aloo gadda fry has a story. This happened some time back. My son had lunch at my friend Manasa’s place one day. He generally never says whether he liked the food or not. He just says I had lunch. Yes, it was good. That’s all. But that day as soon as he came home, he was really excited. He told me that “mummy, Manasa auntie gave me some yellow thing to eat. It was so nice Amma. Can you make it for me again for dinner?” I was super excited as he rarely asks, can you make this? can you make that? except for the occasional doughnut or a pizza that he asks me to make. I called Manasa immediately to know what the yellow thing was and it was this famous “Andhra Style Potato Fry – Aloo gadda fry” and the rest is history. I make it once a week for him. The moment he comes back from school and sees this potato fry, and smiles and says yummy! my day is made. Lot of times, simplest dishes are the best dishes and this one fits the bill perfectly. Here is the recipe for an awesome Andhra Style Potato fry.

Wash and peel the potatoes. Dice them into really small pieces. Its important to cut them small so it cooks faster and crispier.

Take a bowl and add lots of water. Add a tablespoon of salt to the water. Soak the diced potatoes in water for 10-15 minutes. After soaking, wash the potatoes in running water and drain. Set aside.

Heat oil in a kadai until really hot. Just drop a couple of diced potatoes and if it foams and bubbles and fries, the oil is ready. Add in the diced potatoes to the oil. Let the flame be high. Potatoes take time to cook. Occasionally, stir it once or twice. Fry for at-least 7-8 minutes.

The potatoes will slowly start to become lightly golden on the edges. When its starting to become golden on the edges, the potatoes are ready. Remove from the hot oil and drain on a paper towel.

Now we need to season the potatoes. Now I reveal the secret that makes this Andhra Style Potato Fry amazing. Its the hint of garlic. Just roughly crush some garlic cloves. No need to peel the skin of the garlic cloves. Add it to a bowl. Add the hot drained fried potatoes to the bowl. Add salt and chilli powder. Toss to coat. The heat of the potatoes takes in the flavor of the garlic so well. Its really amazing how such a simple step can really transform a dish like this Andhra Style Potato Fry.

Serve this Andhra Style Potato Fry – Aloo gadda fry with rice. My son loves to have potato fry with curd rice.

Here is the printable recipe for Andhra Style Potato Fry – Aloo gadda fry

• 4 medium sized potatoes
• 5 - 6 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon chilli powder
• 1 tablespoon salt for soaking potatoes in water
• 300 - 400 ml Oil for deep frying

1. Wash and peel the potatoes. Dice them into really small pieces.
2. Take a bowl and add lots of water. Add a tablespoon of salt to the water. Soak the diced potatoes in water for 10-15 minutes. After soaking, wash the potatoes in running water and drain. Set aside.
3. Heat oil in a kadai until really hot. Just drop a couple of diced potatoes and if it foams and bubbles and fries, the oil is ready. Add in the diced potatoes to the oil. Let the flame be high. Potatoes take time to cook. Occasionally, stir it once or twice. Fry for at-least 7-8 minutes.
4. The potatoes will slowly start to become lightly golden on the edges. When its starting to become golden on the edges, the potatoes are ready. Remove from the hot oil and drain on a paper towel.
5. Roughly crush some garlic cloves. No need to peel the skin of the garlic cloves. Add it to a bowl. Add the hot drained fried potatoes to the bowl. Add salt and chilli powder. Toss to coat.
6. Serve it with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: South Indian, Andhra