Bulls eye appam ( egg appam ) with salna Combo

Bullseye appam with special salna

Bullseye appam with salna

To make appam batter

Raw rice - 2 cup

Urad dal - 1/4 cup.

Fenugreek seeds - 1/4 teaspoon

Rice or or poha (aval) - 2 tablespoon

Before to making appam

Baking soda

For Egg appam

Egg - 1 for 1 appam

Salt as per taste

Pepper as per taste

Method

Step 1: Soak all of the ingredients in a large vessel for 8 hours.

Sock it for 6 to 8 hours

Step 2: Grind it into the batter, Take the appam batter into the mixing bowl.

Step 3: Fermentation the appam batter around 8 hours. Add some water flowing consistency.

After fermentation

Step 4: Add salt and cooking soda when you make the appam.

Step 5:Heat an appam pan in medium flame, Pour ladle of the batter in center. Rotate appam pan and form lace.

Step 6 Add one egg with seasoning of salt and pepper, cover it with a lid, and cook like a half boil.

Serve with salna ,egg curry, mutton curry or chicken curry

Appam salna

Onion - 1 large

Tomato - 1 large

Ginger garlic paste - 1 teaspoon

Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder- 1 teaspoon

Garam masala - 1/2 teaspoon

Curry leaves

Coriander leaves

Salt per taste

For ground paste

Grated Coconut - 1/3 cup

Roasted peanut 1 tablespoon

Cinnamon - 1 inch

Flower stone - 1

Fennel seeds - 1 teaspoon

Blend it into the fine paste.

To grind

Step 1; Add 3 tablespoons of oil in kadai, Add Bay leaf, and 1 teaspoon of fennel seeds and let it sizzle.

Step 2; Add onion and leave it for golden stage. Add 1 teaspoon of ginger garlic paste. sauté it for 2 minutes.

Add onion later ginger garlic paste.

Step 3; Add finely chopped tomatoes, leave it mushy. sauté it frequently.

Step 4; Know Add All masala. like chili powder 1 teaspoon, Coriander powder 1 teaspoon, Garam masala 1/2 teaspoon. saute it for 2 minutes. Then add water. Let the masala cook for about 10 minutes.

Add all Tomato And masala powder.

Add water.

Step 5; Add the grounded paste (Grated Coconut - 1/3 cup, Roasted peanut 1 tablespoon Cinnamon - 1 inch, Flower stone - 1.Fennel seeds - 1 teaspoon) Leave till oil ooze or cook for 10 minutes.

Grounded paste

Add paste.

Let it cook.

Step 6; Finally Garnish with finely coriander leaves and mint leaves.

Garnish with coriander leaves

Comments

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along...

jennicooks

Search This Blog