Simple Egg Masala for chapati

 Ingredients:

3 onions - sliced thin lengthwise, boiled eggs -3, tomato- 2, ginger garlic paste - 1 spn, turmeric powder, chilli powder, coriander powder, curry powder, chicken masala powder, garam masala powder, salt to taste.

Method:

Fry the sliced onions after adding mustard, jeera and curry leaves in oil. when onions are brown add ginger garlic paste and pureed tomatoes. Make holes in the boiled eggs and cut in half and put in the curry. Add the powders and salt to taste. Pour enough water and cook for 5-10 mins. Garnish with chopped coriander. 

Appam

Ingredients:

To soak in water and grind

good quality raw rice -1 cup, idli rice or boiled rice- 1 cup, urad dal - 3 tblspn, poha or thick aval or cooked rice - 1/4 cup, methi seeds - 1 tsp or 1/2 tsp for mild flavour, salt and water as needed.

To mix in the batter- sugar -1tsp, eno fruit salt - 1 tsp

Method:

1. wash and soak the rice together. wash and soak the urad dal, poha, methi seeds together.(If using cooked rice no need to soak it. grind it along with rice. ) soak everything for 2 hours.
2. grind the urad dal mixture first adding enough water. remove in a wide bowl. then grind the rice( and cooked rice) adding enough salt and water. remove and mix the batters together using ur hand.
3. allow it to ferment overnight. the next day the batter would have raised well. add little water if batter is too thick.
4. just 10-15 mins before making appam, add eno fruit salt. Mix well and set aside. make sure eno is active. u shd see small bubbles in the batter after u add eno.
5. heat a non stick appam kadai  and pour 1 big ladle of batter in the center. swirl the kadai so that the batter spreads evenly in the corners. make sure the center part is thick and the corners are thin. drizzle a tspn of cooing oil. cover the pan with a lid and simmer the flame.
6. when bubbles appear on top and appam has cooked well, remove it with a ladle.

Serve hot with coconut chutney, sambhar or mix veg kurma.

red/green Coconut Chutney

 

Ingredients:

1 cup coconut, 1 clove garlic and small pc ginger, small pc tamarind, roasted chana dal 3 spoons, green/red chillies 3 to 4, salt to taste.

Put the above ingredients in the mixie and churn to a paste. Garnish with mustard, urad dal and curry leaves fried in oil.

 

Coriander Chutney

Ingredients:

1 bunch coriander leaves, 3/4 cup coconut, 1 clove garlic, 1 small piece ginger, small pc tamarind, roasted chana dal 3 spoons, green chillies 3 to 4, salt to taste.


Put the above ingredients in the mixie and churn to a paste. Garnish with mustard, urad dal and curry leaves in oil.

Mint Chutney

 

this mint chutney is side dish for upma 

Ingredients:

1 bunch mint, 1/2 bunch coriander, small piece ginger(optional), 1/2 cup coconut, 3 to 4 green chillies, 3 spoon roasted chana dal, 1/2 lemon sized tamarind(for slightly tangy taste) salt to taste

Put the above ingredients in the mixie and churn to a paste. Garnish with mustard, urad dal and curry leaves in oil.

note: for coconut mint chutney add more coconut(1 cup) and less mint or coriander. this is a side dish for idli or dosa.