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Appam with Egg Curry

Appam with Egg Curry
By : Manoj Pillai
For appam:

1 1/2 cups raw rice (chawal)
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
ghee or oil for frying
salt to taste

1. Wash and soak the rice for 6 hours. Drain.
2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
4. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
5. Cover and keep for 2 to 3 hours.
6. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
7. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
8. Repeat for the remaining batter.
9. Serve hot with egg curry .
For Egg Curry:


4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee

• Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with appam

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