Awards Time... again!!

More Awards... Yay!! 
Ammu Mohan from Rasi's Veg bites awarded me with Cute Little Chef Award.. Wow.. I am so happy and excited.
                                      
Valar of Valar's Kitchen passed me this award.


                                
I was also given the One Lovely Blog Award from Mythreyi from Yum! Yum! Yum!, Reshmi of Easy Cook, Deepa Praveen from of Sketches, South Indian Home,

Egg Curry with Coconut Milk

I made this egg curry to pair with my Idiappam recipe (you can click on the link to view the recipe), but it almeans can be had with roti with steamed rice.

This is a best combination with the idiappam and that is how people in Kerala eat.

You can always combine it with potato in the curry, because potato will taste great when cooked with coconut curry and egg.

Ingredients:

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2 Egg (the number of eggs can be increased according to the people going to eat)

1 big Onion sliced

3-4 pods of Garlic sliced

1/2 inch Ginger sliced thin

2-3 Green Chilies slit

1/2 tsp Turmeric powder

1/4 cup Coriander powder

1 tsp Cumin powder

1 cup Coconut Milk powder

Salt to taste

1 tsp Oil

1/2 tsp Mustard seeds

1 sprig Curry leaves

Note: Can you potato (I didn't use it because I was running out of potatoes at home! :-))

Method:

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1. In a pan boil eggs with salt and water just enough until the eggs are immersed in the water for about 15-20 mins. Peel and half it and keep it aside.

2. In a kadai or deep sauce pan, add oil, when it's hot add mustard seeds and when it's starts to sputter add curry leaves and ginger.

3. Saute the ginger until it turns light brown, now add garlic and saute it until it turns slight brown.

4. Add onions, salt and green chili, saute it until the onions turn translucent.

5. Now add the turmeric powder, coriander powder and cumin powder and add enough water and cook it until a boil then add the coconut milk, eggs and simmer it for about 3-4 mins.

6. Serve this coconut egg curry with Idiappam or steamed rice or roti.

Go Back To Idiappam Recipe.

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Egg Masala

Red Rice (Chemba) and Ragi Idiappam

Shoj likes idiappam a lot, we had it sometime back in his friends place for breakfast, from that day I was thinking about trying it. I looked into my kitchen storage closet and saw his Chemba puttu podi packet. It's a kind of red rice variety, which normally is a staple rice in Kerala. We can make puttu (steamed rice cake) out of this flour, another staple breakfast recipe of Kerala. The color and texture of it is similar to Ragi powder, so I thought of mixing both and make Idiappam.

Ingredients:

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1 cup Chemba puttu powder (or rice flour)

1 cup Ragi powder

1/4 cup Grated Coconut

1 tsp Salt

1/4 tsp Cardamom powder

1 1/2 cup water

Method:

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1. In a bowl add ragi powder, chemba powder, salt and cardamom powder and mix well.

2. In the meantime boil water.

3. Add half of the hot water and mix well with a spoon. Now add water little by little and keep mixing to form a dough like chapati dough.

4. Keep it aside for about 10 mins.

5. You can use either one of the idiappam makers as shown above. I used the one which is in the gun shape.

6. Take a bowl of cold water and dip your hands into it. Now take a big lemon size of the dough and make a cylindrical shape to insert into the idiappam maker. Close the lid.

7. Another idea is that you can make this idiappam in idli shapes or as I did.

8. To make idli shapes you have to use a idli cooker and idli plates.

STAINLESS STEEL COLLAPSIBLE VEGETABLE STEAMER 

9. But I used pressure cooker in which I filled with little water and place the Chinese steamer as shown above.

10. Place a wet kitchen tissue on top (Note: Kitchen towel is used so that the idiappam does not stick to the steamer plate which will make it easier to clean without any mess), sprinkle with coconut and gun the idiappma maker so that the idiappam falls and keep it going around the steamer.

11. After it's half filled add another layer of coconut and then again gun the idiappam.

12. Now close the cooker and steam it for about 15 mins.

13. Off the stove and let it stand for about 5 mins. Then open the cooker and remove the steamer with the idiappam holding the handle and you can just lift the idiappam to a serving plate or you can hold a plate on top of the steamer and flip it upside down and if will fall off easily to the plate with the paper towel. Now you can lift the paper powel and flip again so that the top of the idiappam is faced up.

13. Serve this warm with Egg Curry in Coconut Milk. (click on the link for the recipe) or sprinkle some sugar, kids will love this recipe.

Go Back To Egg Curry with Coconut Milk Recipe.