Idiyappam with Kerala Egg Roast

Idiyappam (String hoppers / Nool puttu / Puttu mayam / Sevai) is a delicious steamed dish in South Indian cuisine. It's also popular in Sri Lanka and Malaysia. Idiyappam goes well with stew / korma / non veg gravy dishes.

Serves : 2
Makes : 8 - 10 nos

Here's the recipe of homemade rice flour

Ingredients

1 cup  raw rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity), sieve flour

1 1/2 cup water

1/2 teaspoon ghee / oil

1 1/2 teaspoon extra oil

1/2 teaspoon salt

1/4 cup grated coconut ( optional )

Method

In a bowl,  boil water with salt and ghee / oil. When the water starts boiling, add  the rice flour and mix well with a thick ladle until well combined with hot water / water fully absorbed. Switch off the gas flame. Cover and keep aside to cool for 10 - 12  minutes.

Transfer this rice flour mix to another wide bowl / basin. Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.

Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.

Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the greased idiyappam stand / idli steamer and sprinkle grated coconut ( optional ).

Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / National/ Panasonic rice  cooker or till done. Serve with egg roast / stew / korma or chicken curry.

Thick Egg roast

Ingredients

2 tablespoon oil

2 onions, thinly sliced (2 big size or 3 or 4 small size)

6 cloves garlic, chopped and crushed

1/2 - inch piece ginger, chopped and crushed

1 well ripe tomato, chopped (1 big size or 2 small size)

1 teaspoon red chilli powder

¼ teaspoon turmeric powder¾ teaspoon salt (or to taste)

6 curry leaves

1/4 teaspoon clove powder

1/4 teaspoon cinnamon powder

1/4 teaspoon cardamom powder

1/4 teaspoon nutmeg powder

1 ½  teaspoon coriander powder

1/4 cup water

1/2 teaspoon salt (or to taste)

2 boiled eggs

Method

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).

Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.

Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.

Add chopped tomatoes and fry for  5 – 7 minutes until well combined and thickens.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.

Add curry leaves and stir well.

Add salt to taste, cardamom powder, cinnamon powder, clove powder, nut meg powder and 1/4 cup water (up to the level of onions). Mix all the ingredients well. 

Cover with a lid and cook on a medium heat for 10 - 12 minutes until done and water dries up / fragrant. At this stage add boiled eggs. Stir well. Cover again with lid and cook on a low heat for another 10 minutes. This egg roast is thick in consistency. It;s best with Idiyappam / Brown bread / as a side dish with chapati / pulao / ghee rice or plain rice.

Easy Stir - Fried Eggs

Easy Stir - Fried Eggs (Home style preparation)

This is a simple egg  dish (powerful too) and it's best with steamed rice, bread filling or garnishing or serve as a snack. Adding mustard seeds and cumin (jeera) seeds will enhance the taste.

Here's the recipe of easy stir - fried eggs

Serves: 1 or 2

Preparation time: 10 minutes

Ingredients

2 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds (jeera)

2 eggs, beat well

1/4 teaspoon salt (or to taste)

1/2 teaspoon pepper powder (or to taste)

Method

In a wide bowl, beak eggs and beat well with the help of an egg beater.

Heat oil in a pan on medium heat. Add mustard seeds. When they crackle fully, add jeera seeds and fry on a low heat for 30 seconds.

Add beaten eggs and gently stir well. Sprinkle salt and pepper to taste. Cook until done.  Serve hot.

Egg White Omelette

Egg white omelette

Makes: 1

Cooking Time: 4 to 5 minutes
Preparation Time: 5 minutes

Ingredients

2 egg whites
Salt to taste (or 2 pinches)
Pepper powder to taste (or 2 pinches)
1 teaspoon cooking oil (or olive oil)

Method

Whisk egg whites,  salt, and pepper together in a medium bowl until soft peaks form ( quantity will be double ). 

Lightly coat an omelet pan or small skillet with cooking oil and heat over medium heat 1 minute. Pour egg white mixture into pan and cook until eggs begin to set on bottom.

The underside should be light golden in color.

Remove the omelette from the pan carefully.

Flip over omelette and cook the other side. Once it turn light golden color, remove carefully. Serve with whole wheat bread / milk / fruit juice.

Heart Shaped Egg Ring

Heart Shaped Egg Ring

This heart shaped ring, which is made of stainless steel, and it’s convenient for shaping an egg while being fried or poached.

Ingredients

½ teaspoon oil (olive oil or sun flower oil)

1 egg

1 heart shaped egg ring

Method

Grease  egg ring with  very little butter or oil.

Heat oil in a pan on medium heat.

Place the egg ring.

Crack egg directly into the ring.

Cook on a low heat for 5 – 8 minutes until desired doneness. Switch off the heat.

Carefully remove egg ring from the pan with a flat spatula. Serve hot.