Feb 20, 2011

Egg Stew & Idiyappam



Egg Stew

A very easy and tasty ( creamy too !!! ) stew goes well with Idiyappam, Appam or Brown / Whole wheat bread. Not spicy.

Serves: 2

Ingredients

1 tablespoon oil

2 onions, chopped ( separate each layer )

8 cloves garlic, chopped

1/2 - inch piece ginger, chopped

2 green chilli, slit lengthwise

1 spring curry leaves

1/2 teaspoon salt ( or to taste )

2 boiled eggs, cut into desired shape and size

200 ml thin coconut milk (or mix 20g (4 teaspoons) Maggi instant coconut milk powder with 200 ml / 1 cup water)

2 tablespoon thick coconut milk (or mix 1 teaspoon (5 g) Maggi instant coconut milk powder with 2 tablespoon / 30 ml water)

Method

In a wide pan, heat oil. Add chopped onions and fry till light pink color on a medium heat ( 5 - 7 minutes ).

Add chopped ginger, garlic, slit green chillies and curry leaves and saute for 3 - 5 minutes.

Add thin coconut milk and salt to taste. Cover with a lid and cook on a low heat for 15 minutes. switch off the heat.

Finally add thick coconut milk and stir well nicely. Do not boil again.

Arrange egg pieces on a serving bowl and pour the stew over it ( or arrange egg pieces over stew ). Consume after half an hour. Then it will absorb all the flavors of coconut milk.

Serve with Idiyappam, Appam, Brown or Whole wheat Bread.


Idiyappam (String Hoppers)

Serves : 2 - 3
Makes : 10

Ingredients

Please use same measuring cup to measure rice flour and water.

1 cup / 200 g  raw rice flour - dry roasted (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 3/4 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 pan, boil water with salt and ghee / oil. When the water starts boiling,  add rice flour and mix well with a thick steel ladle ( Pour  rice flour evenly with one hand and simultaneously stir with a steel ladle with the other hand). Then the rice will mix nicely with hot water.

Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.
















Different types of Idiyappam (string hopper) machine - wood, steel and brass


















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-slow cooker or till done. Serve with stew / korma or chicken curry.

1 comment:

Priya said...

Beautiful and inviting dishes..