Kerala Style Egg Stew With Idiyappam#Soupswappers

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame. 

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients 
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil. 

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes. 

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading. 

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist. 

Take the Idiyappam maker and put the dough and press into greased idly moulds or any flat plate. 

Steam it for 7 minutes and take it out and transfer into a casserole or wide bowl and cover with a cloth.

Repeat the same procedure for rest of the dough. 

So the tasty and soft the Idiyappam is ready to serve . My favorite combination is with Egg Stew or Kadala Curry.

My Notes

Idiyappam  can be made with only water too

I have tried without coconut milk, prefer with coconut milk since it makes the Idiyappam softer and tastier.

Labels: Breakfast, Egg, Spicy, Coconut Milk, Main course, Homemade, Kerala, Vegan, Gluten free, Soup, Soup Swappers

For this month's Soup Swappers event the theme is "Egg" and our host is Wendy Klik of A Day in the Life on the Farm.  

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm 

Akshaya Tritiya Maharastrain Veg Lunch Thali

Akshaya Tritiya Maharastrain  Veg Lunch Thali is Upvasachi Batata Bhaji, Tikhat Mitachi Puri / Khari Puri, Amras, Dahi / Homemade Yogurt from Full Cream Milk Powder, Aamras, Kakdi chi Koshimbir or Khamang Kakdi and Pickle.

Upvasachi Batata Bhaji

This dish is eaten during days of fast. It is made with potatoes and seasoned with peanut powder, green chillies, coconut, cumin seeds and ghee.

Serves : 3 - 4

Ingredients
4 Medium Potatoes
3 Tablespoon Roasted Peanuts powder
3 Green chillies - chopped
1/2 Teaspoon Sendav Namak or to taste salt
1 Teaspoon Sugar
1 Teaspoon Cumin seeds
2 Tablespoons Ghee - I used Desi Ghee
1 Tablespoon Oil
2 Tablespoon Grated Coconut - for garnishing - optional
1 Sprig Curry Leaves - optional
Method 

Boil the potatoes in a pressure cooker with one cup water for 3 whistles on medium high flame.

When the cooker cools open and drain all the water. Peel the potatoes and cut into small pieces.
Add the salt ,sugar to the potatoes and keep aside.

Heat ghee in frying pan. Add cumin seeds and once seeds start spluttering add the curry leaves and chillies, when the chillies start to change color add potato pieces and fry till they start to change color on medium high flame. 

Add the peanut powder and give it a good mix. 

Switch off the flame.

Serve it with a garnish of shredded coconut.

Khamang Kakdi/Kakdi chi Koshimbir

In Marathi, ‘kakdi’ means cucumber and ‘koshimbir’ means salad.  Maharashtrian Khamang Kakdi/Kakdi chi Koshimbir is nothing but cucumber salad, it's a refreshing salad which has an unique flavor with the tadka added to it and a perfect way to indulge in a hearty and filling salad.

Ingredients
2 Cucumber- finely chopped - I grated them
1 Green Chilly - finely chopped
2 Tablespoons Roasted Peanuts - coarsely crushed
1 Teaspoon Sugar
Salt to taste
1 Teaspoon Lemon Juice

For Garnishing

Freshly Chopped Coriander

Grated Fresh Coconut - optional
For The Tadka

1 Teaspoon Vegetable Oil
¼ Teaspoon Mustard Seeds
¼ Teaspoon Cumin Seeds
A few Curry leaves

Method

Add cucumber, coriander, green chilly, peanuts, lemon juice, salt, sugar and coriander leaves in a bowl and mix well. Heat vegetable oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves .Switch off the flame  pour this over the salad and mix well. Refrigerate the salad for a few hours. 

Khamang Kakdi/Kakdi chi Koshimbir is ready.  This goes well with the Tikhat Mitachi Puri / Khari Puri. 

Aamras

Aam means mango and Ras means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a summer delight in a bowl and a famous dish of Gujarat and Maharashtra and the classic combo is Aamras puri.  This is a must sweet dish in both Gujarati and Maharashtrian weddings, during the mango season.

Aamras can also be had after a meal, as a sweet dish, dessert or just about at any time, it's so irresistible!
Since the alphonso mangoes are not fibrous , this variety of mango is used for making Aamras.
Ingredients
8 Alphonso Mangoes 

Method

Rinse the alphonso mangoes.

With your hands soften them, like as you soften lemons. Cut off the top a little and then squeeze the juice into a bow. You can also peel and chop them, then blend it into a smooth puree. But my hubby love the squeeze method. Chill it in the refrigerator.

Enjoy!! So rich in color and irresistible .. hmmm.. yum ..yum!

Homemade Yogurt From Full Cream Milk Powder

In my house we have yogurt with our meals for 365 days of the year. I always set a seperate container of yogurt culture to set yogurt every day. When I go on a long holiday this container of yogurt culture goes into the freezer so that when, am, back, there is yogurt culture to set yogurt for us. I have noticed that when you set yogurt from store bought yogurt the set yogurt is slime and has a very weird taste. You will love this yogurt made from full cream milk powder.  Do try it!

1 Cup Measurement = 250ML
Ingredients
500 ML Water
½ Cup Full Cream Powder Milk
¼ Cup Fresh Active Yogurt Culture

Method

Stir the powdered milk into the milk in the pot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.
Heat the milk until it reaches just, when you dip your finger in to the milk it should be just warm. Switch off the flame and allow the milk to cool slightly.
Once the milk has cooled add the active yogurt culture whisk the yogurt and milk well until completely blended.
Transfer the milk mixture into jars or katoris. Let the yogurt sit to complete the culturing process ( Do Not stir, or jiggle the yogurt jars/katoris during this time).

At the end of the culturing time, move the jars/katoris to the fridge and chill well before eating.

Perfectly set and thick yogurt!!

Labels : Mango, Sweets & Desserts, Festival, Vrat, No Onion No Garlic, Potato, Main course, Maharastrian Cuisine, Homemade, Yogurt, Milk powder, Thali, Maharashtra,  Salads, Cucumber  

Goan Chorizo Pulao#Improv

When you think of Goa , the first thing that comes to your mind is sausages and cashewnuts. You find so many ladies selling these in Mapusa market. My sister in law buys these from a particular lady only in the Mapusa market, who she has known for many years. 

These rosary (tiny) sausages are purchased from her. They cook so well and are also delicious. Try and make this and I am sure you will love it.

Single Serving
Ingredients
1 Cup(150 Ml) Basmati Rice or Rice of your choice
1½ Cups of Water
1 Medium Onion - sliced
1 Small Stick Cinnamon stick
3 Whole Cloves
3 Whole Black Peppercorns
1 Green Cardamom
1 Bay Leaf
1 Small Chicken Stock Cube
Salt to taste
10 -12 Rosary Sausages
1 Tablespoon Oil

Method

In ½ cup water, cook the sausages till done. Remove the casings and seperate the stock from the sausage. The stock we will use to cook the rice.

Wash and rinse the rice. Keep aside

Heat oil in a pressure pan add the bay leaf, cinnamon, cloves, peppercorns ,cardamom and onions, sauté till onion is translucent. Next add the water, sausage stock, chicken cube and bring it to a boil. Now add the washed rice and cooked sausages, stir it lightly and bring this to a rolling boil. Cover the pressure pan with a lid and cook on high flame for 2 whistles. Let the cooker come to room temperature and pressure is released. Open it and serve hot.

Enjoy this Spicy Goan Chorizo Pulao 

My Notes

I have used only one tablespoon oil to make this pulao because when you cook the sausage the fat that's releases in the stock releases fat/oil and give the taste required for the pulao.

If you want to add tomatoes, then add it after the onions are translucent. Cook them till they are mushy. I have not added it since the sausages already have enough vinegar in them. I do like too much acid in the pulao.

Labels: Pork, Sausages, Spicy, Goa, Rice, Single Serving, Improv Cooking Challenge, Main course,  Pressure Cooker

Imrpove Cooking Challenge - May 2021
Theme Sausage & Rice

   

• Goan Chorizo Pulao by Sneha’s Recipe
• Creole Style Jambalaya by Cookaholic Wife
• Sausage Dirty Rice by Making Miracles
• Smoked Sausage with Dirty Rice by A Day in the Life on the Farm
• Vegan Jackfruit Seed Pulao by Magical Ingredients

Whey Watermelon Bread#BreadBakers

When I started to knead this bread in the evening at 5pm , I suddenly got a phone call that my husband's aunt, her hubby and daughter are coming for tea. Already in the process of kneading, just mixed the two colors of dough, and the third I just started, I had to knead this properly but couldn't do so. Just packed them in individual containers and refrigerated.

When they left my house at 7.30pm, first cleared my kitchen platform. Got the dough out from the refrigerator, kneaded them till they formed a smooth dough. Then again kept to proof. The final baking was completed by 10pm. Just clicked one pic and wrapped the bread, since I was too tired. The remaining pics I took in the morning. Bread was so soft and moist, loved it, mostly of all my hubby was thrilled to see this soft and beautifully baked bread. Took pics after slicing and shared with his friend's, I was in seventh heaven😃.

Actually this bread, I, wanted to make it naturally colored, but, somehow the homemade gel colors that I, made was not sufficient to get the color that I want, so had to add a drop or two of gel color, hence am not sharing the process of making homemade gel colors. This was so soft and delicious, we slathered it with butter for breakfast and enjoyed.

Ingredients
For the Red Part
200 Grams Bread Flour
60 Ml Single Cream/Fresh Cream
90 Ml Whey
1 Teaspoon Level Salt
1½ Teaspoon Instant Yeast
Red Gel Color
1 Tablespoons Heaped Butter
¼ Cup Black Raisins/Currants
For the White Part
100 Grams Bread Flour
30 Ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon Instant Yeast
For the Green Part 
100 Grams Bread Flour
30 ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon yeast
Green Gel Color as required
Method
The kneading process for each color is the same. Add color color accordingly to each part of the dough.

In a medium bowl, stir together the cream, whey, yeast, set aside for 5 minutes. Sift the flour and salt.
After 5 minutes add the flour and mix well to form a smooth soft dough. Take this on to oiled work surface and knead the dough for 7 - 10 minutes, till it smooth and soft. 

Add the color accordingly and 

keep each part in individual bowls covered till it doubles in volume.

Take the red part add the currants and mix well, 

flatten it into a rectangle then roll it into a log according to the length of the baking pan. Pinch the seams well.

Then flatten the white dough into a rectangle and place the red dough and cover the red completely with the white part,

pinch the seam very well to seal it completely.

Now flatten the green dough into a rectangle and place the white log dough  

cover it completely with the green part and pinch the seams well.

Place this dough log seam sides down into a well oiled Pullman Loaf Pan measuring 23 cm (9") long and height 10 cm ( 4"). Cover it let it rise till ¾th of the pan. When you are using the Pullman pan do not let the bread proof to the full height of the tin. 

It should be proofed only ¾th leave space for it to rise while baking.

When it nearly start to double in volume preheat the oven at 190°C. When the bread has risen ¾th, place the lid and bake it for 20 - 25, the take the pan out and remove the lid, again bake for another 10 minutes or till when you tap the top it sounds hollow. 

Take this pan on the cooling rack let it rest for 5 minutes then overturn the pan and remove the bread to cool completely.

 Slice  

Enjoy !!
Labels : Bread Bakers, Whey, Breads, Sandwich Bread, Healthy, Watermelon 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Kelly Lawson from Passion Kneaded .

 

And don’t forget to check out all the amazing Surprise Inside breads baked by our talented bakers ~ Bread Baker's Event for May 2021 

• Broccoli Bread from A Day in the Life on the Farm
• Cheesy Chicken Stuffed Bread from Making Miracles
• Cinnamon Apple Surprise Bread from Food Lust People Love
• Giraffe Print Bread from Ambrosia
• Leopard Print Milk Bread from Karen's Kitchen Stories
• Paw Print Bread from Passion Kneaded
• Peek-a-boo Panda Bread from Culinary Adventures with Camilla
• Picasso Floral Surprise Loaf from A Messy Kitchen
• Sourdough Coconut Swirl Bread from Zesty South Indian Kitchen
• Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs) from Cook with Renu
• Whey Watermelon Bread from Sneha's Recipe