Tuesday, 19 April 2011

Rice noodles /Idiappam mutta curry : Easter special Breakfast

Rice noodles /Idiappam mutta curry : Easter special Breakfast by {deepapraveen very busy with work..back soon
Rice noodles /Idiappam mutta curry : Easter special Breakfast a photo by {deepapraveen very busy with work..back soon on Flickr.


Another Holi week is here again.
Easter for me means yummy food..that starts with very first break fast..on a cold easter Sunday what else we need other than hot idiappam and yummy egg curry in coconut milk?

My most favrt  breakfast combination is Idiappam and egg curry.


What we need?

Raw rice flour = 1 Cup
Warm Water = 1 Cup
Grated coconut = 1/ 2Cup
Ghee = 1 tsp
Salt = 1 tsp.

Method : Add raw rice, ghee and salt together and mix well.
Add warm water little at a time and knead into smooth dough.
Make sure it is not too watery.
Cover the dough with a paper towel and allow it to rest for half an hour.
Make lemon size balls out of this dough.
Add little oil on top of this balls.
Fill this in an idiyappam presser/cooking press and press this into idali molds greased with oil.( You can use a steamer also.)
Sprinkle grated coconut in-between while pressing the dough. Make 3-5 appams like this in one go.
Steam this appam for 10 mnts.

Egg Curry with coconut milk:
Egg (boiled shelled and cut into halves)= 4
Large onion(thin long sliced) = 2
Coconut milk= 1/2 Cup.( make it to two 1/4 cups and add water to one portion and make it one cup)
Tomato ( thin long sliced)= 1
Ginger garlic paste= 1 tablespoon.
Red chili powder= 4/3 tsp.
Green chili =1 sliced.
Coriander powder= 1 tsp.
Pepper powder = 1/4 tsp.
Turmeric powder= 1/4 tsp.
Garam masala = 1 tsp.
Salt = to taste.
To tamper.

Mustard seeds. = 1/4 tsp.
Jeera = 1/4 tsp.
Coconut oil = 2 tsp.
Red chilli = 1
Curry leaves = Few.

Method:

Mix together all the powder in little water and make a fine paste. keep aside.
Heat oil in a pan and add thinly sliced onion. Fry over medium flame for few mnts.
Add ginger, garlic and slit green chillies along with the curry leaves for few more mnts.
Add the powder paste and fry for another mnt.
Add tomottos close it with a lid and fry for another two mnts.
Now add the coconut milk portion with water and keep the flame low and bring it to boil stir well.
Add the thick coconut milk with the eggs keep it in low flame for another mnt. (Dont boil it)
Add salt. Remove from heat.
Heat oil in another pan and add mustartd seeds. When it pop add jeera and fry this for few seconds followed by chilli and curry leaves and fry for a mnt, switch off flame and pour this over the curry. Serve hot with appam.

would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveens

6 comments:

Sarah Naveen said...

oh enikku vayya ente Deepe!!!! ichira kittiyal kollamayirunnu!!

athey easterinu enikku wine post cheyyan pattumennu thonnunnilla.. :(.. pallil pokkum okke ayittu photo edukkan time kittende?
next week akum

njan innale msg cheyyan vannappo last postil enikku comment buttone illayirunnallo?

Vimitha Anand said...

I always love this combination Deepa. A sure delicacy.

Mr Lonely said...

nice blog... visited here with a smile, take care always... feel free to visits me back at http://www.lonelyreload.blogspot.com (A Growing Teenager Diary)... thanks ~~~

Nitha said...

delicious breakfast tto.. Happy to follow you dear..

Kitchen Boffin said...

looks yummy ... nice clicks too... you got a wonderful space... love it... following you

Now Serving said...

Looks super delicious dear!

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