Idiappam and Egg Roast
Ingredients for Egg Roast Hard-boiled egg – 4 Onion (sliced) – 2 cups Green chilly (sliced) – 5 no. Tomato (sliced) – 2 no. Red chilly powder – 1 tsp Coriander powder – 1 tsp Turmeric powder – ½ tsp Garam masala – 1 tsp Ginger-Garlic paste – 1 tsp Curry leaves Coriander leaves Salt Oil Mustard seeds
Egg Roast – method of preparation Heat three teaspoons of coconut oil and add mustard seeds. To this, add curry leaves and ginger-garlic paste. Stir a bit. Now add big onions. Sauté till the onions turn brown. Add green chillies. Stir again. Add coriander powder, chilli powder, turmeric powder and garam masala. Stir well. Add some water and stir again. You may now add salt and the sliced tomatoes. Cook for three minutes. When it boils, add boiled eggs and cook for another three minutes. Now add some water. Mix well.
Garnish Egg Roast with coriander leaves and serve hot.
Ingredients for Idiappam Rice flour – 2 cups Salt – 1 tsp Coconut (grated) – 1 cup Oil
Idiappam – method of preparation Take a vessel, pour some water and heat it. To this, add salt, followed by oil. Pour hot water to the rice flour. Knead well to get a smooth dough. After heating water in an Idiappam maker, fill the Idiappam squeezer (seva nazhi) with the rice dough. Now put small quantities of grated coconut on the concave surfaces of the Idiappam pan and squeeze down the dough on top of that. Steam well.
Smooth Idiappams are now ready for serving. It would taste great with egg roast.
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