Egg Foods

Achappam

Ingredients:

• 4 cup: Rice
• 1/4 litre: Milk
• 3 Eggs
• 2 cup: Powdered sugar
• 1 teaspoon: Cardamom powder
• Coconut oil as required

Method:

1. Wash and soak the rice for two hours.
2. Grind the rice with milk to a thick batter.
3. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
4. Heat oil in a pan and dip the achchappam mould in it for a minute.
5. Dip the mould into the batter and then dip it in the hot oil.
6. Fry along with the mould.
7. Tap the mould for the appam to separate.
8. Repeat the same till the batter is over.

 

 

 

 

 

 

Dal and Eggs 

Ingredient:

• 100 gm: Moong dal
• 100 gm: Masoor dal
• 100 gm: Afar dal
• 2 tsp: Turmeric powder
• 4 Hard-boiled eggs, pierced with a fork
• 1/4 cup : onion paste
• 2 -3: Green chillies
• 4 flakes: Garlic, ground
• ½ cup: Mustard oil
• Paste of one tomato
• Salt to taste

Method :

1. Boil the three dals together with salt and turmeric powder.
2. Heat the oil in a shallow pan, fry the onions and tomato paste.
3. Add the whole eggs into it and fry further till the onion paste turns brown.
4. Add half cup water and cover the pan, allowing it to simmer for 10 minutes.
5. Pour the eggs with the onion tomato sauce into the cooked dal, stir well.
6. Boil once before serving hot with rice.

  

Adaku Pathiri

 Ingredients (Serves 4 -5):

• For the Egg Batter
  
  
  
  • 4 : Eggs
  • 4 table spoon: Sugar
  • 4 table spoon: Coconut milk
  • A pinch: Turmeric powder
  • 3 : Cardamom
  • Salt : To Taste
• For the Rice Batter
  
  
  
  • 4 desert spoon: Rice flour
  • 350 ml: Coconut milk
  • 5 table spoon: Sugar
  • 4 : Cardamom
  • Ghee as required
  • Salt : To Taste 
  
  
  Method: 
  
  
  
  1. For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep aside.
  2. For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep aside.
  3. Now both the batters are ready for steaming.
  4. Take a pressure cooker and pour some water and keep a greased small vessel in it.
  5. Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done.
  6. Spread 1 teaspoon of ghee evenly on the cooked layer.
  7. Now pour 2-table spoons of egg batter and steam till done.
  8. When egg batter is cooked pour again 4-table spoons of rice batter and steam it.
  9. No need to apply ghee on the egg batter. It should be applied only on the rice batter.
  10. Repeat the layers till both the batters are over.
  11. When all batter is over steam it again for 2-3 minutes and switch off the gas.
  12. Cool and remove from cooker and cut it into desired shapes and serve as a snack. When cut you can see the layers of white and yellow. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   
  
  
  
  
  
  
  
  
  
  
  
   
  
  
     
  
  Goan Egg Curry

Ingredients:

• 6 Eggs-full boiled and shelled
• ½ cup: Coconut cream
• ¾ cup: Coconut-grated
• 2 cups: Grated tomatoes
• 6 cloves: Garlic
• 2 tsp: Chopped ginger
• 2 cups: Grated onions
• 2-3 : Green chillies-slit
• 2 tbsp: Chopped coriander leaves, for garnish
• 2 tbsp: Cumin-roasted
• 1 tbsp: Tamarind paste
• 2-4 : Whole dried red peppers-roasted
• 2 tbsp: Coriander seeds-roasted
• 1 tbsp: Poppy seeds-roasted
• 8-10 : Curry leaves
• 1 tsp: Garam masala
• 1 tsp: Turmeric
• ¼ cup: Oil
• 1 ½ tbsp: Salt

Method :

1. Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2. Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3. Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again. Add about 2 cups: water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes.
4. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
5. Add eggs and serve hot garnished with the coriander leaves.