KERALA STYLE EGG CURRY WITH COCONUT MILK ~~Nice Accompaniment For Appam

 



 

 

 

 

Ingredients

• Eggs - 6


• Coconut Oil - 1 tbsp


• Mustard Seeds - 1/2 tsp


• Curry leaves - 8 to 10


• Red Onion – 3-4 big sliced


• Tomatoes - 2, chopped


• Thai Green Chillies - 4, slit (use less for less heat)


• Ginger Garlic paste - 1 tsp


• Garam masala powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Crushed black pepper - 1/2 tsp


• Coconut Milk - 1 can


• Salt - to taste

Instructions

1. Boil the eggs, remove shell and keep aside.


2. In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.


3. Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in color.


4. Throw in the turmeric and garam masala powder and saute well for a couple of minutes till the raw smell of turmeric disappears.


5. Now add the tomatoes and saute till they become soft.


6. Add the salt and crushed black pepper and stir well.


7. Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.


8. Remove from heat and serve hot with Appam.

 

 

 

SOYA CHILLI LOLLIPOP

 

 

Ingredients:-

• Soya chunks – 50gram


• Ginger garlic paste -1table spoon


• Corn flour-4 table spoon


• Maida-1 table spoon


• Soya sauce-1tsp


• M S G-a pinch(optional)


• Sugar- a pinch


• Kashmiri Red Chili paste-1 tablespoon


• water


• Salt


• Oil for deep frying

Instructions:-

1. Pressure cook soya chucks with equal quantity of milk and water. (1 whistles in medium flame. Keep the cooker undisturbed for 15 minutes.


2. Squeeze out the excess water in soya chunk. Keep it aside.


3. In a bowl, mixing all ingredients and make a thick batter.


4. Dip soya chucks in the batter and deep fry it.


5. Insert a tooth pick in the balls and serve.

ENJOY!!!!!!!!!

 

 

BEEF CHILLI FRY

 



 

 

 

Ingredients:-

 

• Beef -500gram chuck


• Ginger – 1 inch piece crushed


• Garlic-4 cloves crushed


• Green chilli-3 -4crushed


• Curry leaves


• Turmeric powder-1/2 tsp


• Garam masala-1 tsp


• Salt


• Oil for frying

Batter:-

• Corn flour-2 table spoon


• Maida-1table spoon


• Rice flour-1/2 teaspoon


• Kashmiri chilli powder -1/2 table spoon


• Pepper-1/2 table spoon


• Red colour (optional)


• Salt

Instructions:-

 

1. Marinate the cleaned beef chuck with ginger, garlic, green chili, curry leaves, turmeric powder, garam masala and salt.


2. Keep it aside for 20 minutes.


3. Pressure cook it with 2 tbsp. of water (beef tends to ooze out water).Mine took 5 whistle in medium flame. Keep the cooker undisturbed for 15 minutes.


4. If you have any excess water cook till the water is dried completely. Allow it to cool.


5. Cut the beef chucks in to 2 inch thin strips.


6. Take a bowl, mix all ingredients mentioned under batter with 4-5 table spoon of water and make smooth paste.


7. Add beef strips in to it and coat well.


8. Heat oil in a pan and deep fry it and drain off on the kitchen tissue.

ENJOYY!!!!!!!!!!!!!!!!!!!!!

CARROT APPAM

Ingredients:-

• Idly rice -2 cup


• Cooked rice-1/4 cup


• Coconut Grated-1/2 cup


• Carrot – 1 small grated


• Sugar-1/2 tsp


• Salt –a pinch


• Yeast-1/2 tsp


• Water/coconut water-1/2 cup approx

Instructions:-

1. Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut, cooked rice, carrot and yeast; together in a blender Batter should not be too watery. You can add ½ cup water /coconut water while grinding.


2. Transfer appam batter into another big vessel / bowl. Keep aside for fermenting for 6 - 8 hours or overnight. Batter should be of pouring consistency. Appam batter will be double in size after fermenting.


3. Finally at the time of preparation add salt and stir well and cover and keep it aside for 20-25 min.


4. Grease the appachatty with little oil.

5. Pour 2 ladleful of appam batter to the appachatty.

6. Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

7. Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and center soft.

ENJOYYY!!!!!!

BEETROOT APPAM

Ingredients:-

• Idly rice -2 cup


• Cooked rice-1/4 cup


• Coconut Grated-1/2 cup


• Beetroot – 1 small grated


• Sugar-1/2 tsp


• Salt –a pinch


• Yeast-1/2 tsp


• Water/coconut water-1/2 cup approx

Instructions:-

1. Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut, cooked rice, Beetroot and yeast; together in a blender Batter should not be too watery. You can add ½ cup water /coconut water while grinding.


2. Transfer appam batter into another big vessel / bowl. Keep aside for fermenting for 6 - 8 hours or overnight. Batter should be of pouring consistency. Appam batter will be double in size after fermenting.


3. Finally at the time of preparation add salt and stir well and cover and keep it aside for 20-25 min.


4. Grease the appachatty with little oil.

5. Pour 2 ladleful of appam batter to the appachatty.

6. Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

7. Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and center soft.

ENJOYYY!!!!!!

VARATHUARACHA MUTTA CURRY

Ingredients:-

• Eggs - 4


• Coconut - 1.5 cups


• Onion - 1 medium


• Tomato - 1 large


• Turmeric pwd- 1tsp


• Red Chilli pwd - 2 tsp


• Garlic - 5


• Ginger - 1 inch piece


• Oil - 1tsp


• Salt as per taste


• whole spice


• Coriander seeds - 3tbsp heaped


• Peppercorns - 8 to 10


• Cloves - 3


• Cinnamon - 1 inch piece


• Star Anise - 1 or 2 petals


• Green Cardamom - 1/2


• Black Cardamom - 1/4


• for tempering


• Coconut oil - 1tbsp


• Mustard seeds - 1tsp


• Dry red chilli - 2


• Curry leaves - 2 sprigs

Instructions:-

1. Heat a pan, first dry roast the grated coconut till brown, and then do the same with the coriander seeds separately.


2. Then dry roast the pepper corns, cloves, cinnamon, star anise, green cardamom seeds and black cardamom seeds together till the aroma is released then add chopped onions. When the onions are translucent add the chopped ginger and garlic and sauté till the raw smell has gone. Grind this along with roasted coconut& little water; make a fine paste.


3. Heat a sauce pan and add the ground paste and stir it for a minute. Add the turmeric powder, chili powder and chopped tomatoes and sauté till well mixed.


4. Add 2 cups of water, a few curry leaves torn and cover and cook till the tomatoes have turned soft. Add salt according to taste and check if the gravy is semi-thick.


5. Add the eggs. Lower the heat and let the eggs soak in the gravy for a couple of minutes. Take off the heat and keep covered.


6. Heat a pan for the tempering and add some coconut oil, when hot add the mustard seeds. When it splutters add the onions or shallots, curry leaves and the dry red chilies and sauté till the onions are golden brown; pour into the egg curry.


7. Let it stand covered for few minutes for all the flavors to blend in, before you serve.

ENJOYYY!!!!!!!!

CARROT MEZHUKKUPURATTI

I



Ingredients:-

• Carrot-2 large


• Dry chili-4nos


• Shallots-10 nos


• Curryleaves-2 strings


• Salt-to taste


• Turmeric powder- little


• Coconut oil

Instructions:-

1. Crush shallots along with dry chili, keep it aside


2. Heat coconut oil in a pan and add crushed mix along with curry leaves. Sauté until the raw smell goes.


3. Then add turmeric powder and salt, sauté for few seconds.


4. Then add carrot and mix well .Then close the pan and cook for 10 minutes in low flame..


5. Open the pan and stir the carrot in low flame for another 5 minutes.

ENJOYY!!!!!