Appam and Kerala style Egg Curry

image1Appam and Egg Curry

We all seek change— from same old routines, those mundane tasks, saturated jobs and sometimes, a boring life that we find ourselves unknowingly in.

I was in a rut, too, since more than a year. What was once a ‘dream job’ was slowly becoming a nightmare because of all the negativity surrounding it. The day I had to drag myself to my workplace was the day I decided to free myself from the shackles of a “glamorous” yet dissatisfying job. Once I decided to move on, so many doors opened up for me. A fortnight into my new job and I am so glad I chose the door that held the most potential for a bright future, a world outside that door which trusts my capabilities, a door that gives me the liberty to dream, create and explore.

Life is so much different now, in a happy sort of way. I had read somewhere that your present is everything you have thought of in the past. And when I think of it, it is so true. I have had this thought many times in the past. Of being associated with my current organization, of working with my current colleagues and of working out of my present work premises.

I dedicate this post and the recipe to my current state of bliss, as a way to thank the Universe for having conspired in my favour J _/_

This dish, one of my favourites from Kerala, has the capacity to take you to that perfect state of happiness, oblivious of anything else. Appam is usually had in Kerala for breakfast but you can savour these feather light appams with delicious egg gravy for breakfast, lunch or dinner. Just make sure you give it enough time to ferment. Happy cooking J

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Egg curry (Kerala style mutta curry)

Ingredients:

 Eggs: 4 nos.

Red onion: 2 medium, chopped

Tomatoes: 2 medium, chopped

Ginger paste: 1 tsp

Green chillies: 3 (use more/less according to your heat quotient)

Coconut Oil – 1 tbsp

Curry leaves – 8 to 10

Whole spices like Cinnamon (small stick), Cloves (2) and bay leaf (1)

Egg masala or Garam masala powder – 1 tsp

Turmeric powder – 1/2 tsp

Crushed black pepper – 1/2 tsp

Coconut Milk – 1 cup

Salt

Method:

Boil the eggs for 12 minutes. Remove shells and keep aside.

In a heavy bottomed pan, heat oil and add the whole spices and the curry leaves.

Add the chopped onions, ginger paste and the green chillies. Saute well for a couple of minutes till the onions turn light golden brown in color. Add turmeric and tomatoes and cook till tomatoes turn soft. Add a little water to mash the tomatoes and then add the garam masala. Saute for ten seconds and then add the coconut milk. Once it starts to simmer, add eggs (slit into two or whole) to the gravy. Add salt and crushed black pepper and stir well. Remove from heat and serve hot with appam.


Appam (Pancake made of Rice and Coconut)

 Ingredients:

 Rice (preferably the boiled rice variety that South Indians use): 1 cup

Shredded/Dessicated coconut: 2 cups

Yeast: ½ tsp

Sugar (optional): 3 tsp

Milk(optional): 3 tsp
Salt

Method:

Soak rice and shredded coconut in water for about 6-8 hours. Once the rice has softened, blend it with sugar and salt till it is a smooth flowing, batter-like consistency. Add yeast and blend for a minute. Leave the batter covered overnight so that the batter rises.

Once the batter ferments, you can add about three teaspoons of milk. Heat an appam chatti (pan) and pour a ladle full of batter in the centre. You may need to add a teaspoon of oil if you are not using a non-stick appam chatti. Now, lift the pan from the sides and tilt it on all sides so that the batter spreads around like a crisp dosa on the sides, yet has a thick, soft centre.

Close the lid and cook for 3-4 minutes on medium heat. The appam needs to be cooked only on one side. Serve hot with egg curry or vegetable stew or chicken curry. Yum!

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Special Prawn Curry

It was my li’l brother Chin2’s birthday last Saturday 🙂

Cant believe how we have matured from tearing each other’s hair up to becoming the best of friends.  I can’t remember a single conversation we had as kids, may be ‘coz there were hardly any as we spent most of the time irritating the hell out of each other :-p well, one thing that is common then and now is that we share every secret with each other…there were times when he would threaten me with telling dad about  my latest crush if I didn’t do as he wished.  Lol! These days, it is more about who tells our parents first about what’s happening in our lives.

Well, as Chin2 is in Melbourne since 2007 but we are only geographically apart 🙂

Looking back at those days, I think I was somewhat of a Hitler, at least that’s what his friends thought about me…it was only 2 years ago during a dinner at my place with Chin2 and his friends that I realized what fun they were. I missed out on a lot of wonderful moments because I chose to be bossy to the poor kids.

So, this is my way of making up. Am dedicating my special recipe of prawn curry to the most amazing, fun, witty, charming brother in this world and his set of coolest friends 🙂

I made this curry during Chin2’s visit to India in 2010 and he just loved this dish. In fact, other friends of his who visited from Melbourne later kept asking me to make this for them. So, here goes the recipe, specially dedicated to Chin2 on his birthday! Have a super-duper, beautiful year ahead, bro! :-*

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Special Prawn Curry

What can i say, it’s as special as my bro…sweet, tangy with that tinge of spice

Ingredients:

250 gms prawns, deveined and cleaned

250 ml coconut milk

a small piece of jaggery

Salt to taste

Oil

A small ball of tamarind extracted

Mango, if it is available or just two spoons of sugar

Coriander leaves for garnish

To be dry roasted
1 onion

4 kashmiri red chillies

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp fennel seeds

10 black peppercorns

A piece of ginger

1 tbsp turmeric powder

For tempering:

1 tbsp oil

2 dry red chillies

Method:

Soak the tamarind in two teaspoons of water and keep aside. Put the roasted mixture in a blender along with the tamarind paste. Blend it into a thick paste consistency.

In a pan, heat a tablespoon of oil and add the ground paste. Cook on a low flame till it turns brown. At this stage, you can add two or three pieces of mango (or sugar), a ball of jaggery and cook for three minutes. Add salt, cover and cook till the gravy thickens.

Add the prawns, salt, coconut milk and simmer for a few minutes. Make sure you do not stir a lot or the prawns may break.

For the tempering, heat two teaspoons of oil and add the ingredients for tempering.  Add this to the prawn curry.

Garnish with coriander leaves and serve hot with steamed rice. Tastes delicious even without the mangoes and the tamarind 🙂