HEADBANGER’S KITCHEN – Cooking up a Karni-Stew With KARNIVOOL

Welcome to Headbanger’s Kitchen! Every week we’ll be bringing you an episode of the show where Sahil “Demonstealer” Makhija cooks a spectacular meal for a metal band. Recipe and instructions for preparation are always included so you can make it at home. Hope you’re hungry!

After George Kollias, my next international artist on the show was Karnivool. I’ll be honest – I didn’t know much about the band, I hadn’t gotten into their music, but since they were coming to Mumbai it seemed like a good idea to have them on the show. Fast forward to today and I’m a huge fan of their album Sound Awake and they are some of the nicest blokes I’ve met. It really was a fun interview and the recipe really challenged me. It took a lot of trial and error to get those appams right. I made my then girlfriend (now fiance) very proud since it’s the food of her people. Either way, give this a go, I promise you’ll love it.

Chicken ‘Karni’ Stew

Ingredients:

• 500grams chicken
• 2 large potatoes
• 4 carrots
• 2 onions
• 1 cup coconut milk
• 1/2 cup water
• 4 Cloves
• 1 Bay Leaf
• 3 Cinnamon Sticks
• 1 Green Chilly (optional)
• 2 Tsp Ginger Garlic Paste
• 4-5 Curry Leaves
• Chopped coriander
• 1 tbs oil
• Salt & Pepper to taste

Preparation:

1. Heat the oil in a pressure cooker and fry the cloves, bay leaf, cinnamon sticks and green chilly
2. Chop the vegetables into cubes/large pieces and add along with the ginger garlic paste
3. Fry for 2minutes and add 1/2 cup of water and pressure cook till the first whistle or approx 5minutes.
4. Remove the pressure cooker lid and simmer the stew
5. Add the coconut milk, salt & pepper, curry leaves and chopped corriander
6. Simmer for 2-3 minutes and then serve.
7. Garnish with fresh grated coconut

Appam

Ingredients

• 2 Cups Kolam rice
• 1 Cup cooked rice
• 1/2 tsp dry active yeast
• 2 tsp sugar
• Salt to taste
• 1 Cup coconut milk
• Water

Preparation

1. Wash and Soak 2 cups of Kolam rice overnight or 5-6 hours at least.
2. Grind the raw rice along with the cooked rice and 1/2 cup coconut milk till you get a fine paste
3. Remove and add in 1/2 cup of coconut milk
4. To activate the yeast mix the yeast with the sugar and some hot water and allow it to sit for 30minutes
5. Add the yeast to the batter and leave for 5-6 at least to ferment
6. Once the batter is fermented add salt
7. Pour appam batter into the appachiti and spread around
8. Cover and cook for 2-3 minutes
9. Serve