Egg Stew(serves 4)
Boil 4 eggs, de shell and cut into 2 portions
1.Onion 2- sliced thin ,lengthwise chilly-4 slit in middle
3.ginger-1/2 inch thin log slices
4.garlic-2 piece thin long slices
5.whole spices-2,cloves,2 cardamom,1 piece bay leaves
6.pepper-3 crushed
7.curry leaves
8.salt-to taste
9.coconut oil- optional you can use any oil
10.coconut Milk- 1 1/2 cup of thin milk and 1/2 cup of thick milk
11.potato- 1 cut into small cubes
12. carrot- half carrot cut into small cubes
Heat oil in a pan and add the whole spices including crushed pepper,add onion and sautC) till they are transparent. Add the ginger garlic,green chilly and curry leaves and sautC) again. Add the potato and carrot cubes and add the bay leaves too with 1 1/2 cup of think coconut milk and adjust your taste with salt.Cover and cook till the potato and carrot is cooked .Remove from fire and add the thick coconut milk and give it soft stir to mix it up and add the cut wedges of egg slowly with out braking and serve in good glass dish and garnish with green curry leaves.
PALLAPPAM (Crisp Laced Rice Pancakes)
Its traditional dish, a type of bread made with rice flour and always made on special occasions and for special people.The excerpts and a similar type of dish is available in Ceylon(Srilanka) A typical Syrian Christian food. Itbs still served in Christian families for breakfast and for dinner as well, since the ready to make batter is readily available on stands now. It has also developed appeal among other peoples of Kerala too, and is regularly served as a starter for lunch and dinner.
Rice Flour b 1 cup
Dry/or fresh coconut grated- 3/4 cup
Water b 1/4 cup
Yeast b B< tsp. Sugar b 3 tbsp Thick coconut Milk b 1 B= to 2 cup Salt b B< tsp. Method: b" Sugar lukewarm water and yeast should be combined and left to cool, till it becomes frothy b" Mix together remaining ingredients, beat in a blender for 2 minutes.(The batter should have a almost smooth,yet little rough consistency) add the yeast and run for another 1 minute. b" Cover the bowl and prove for 6 to 8 hours . b" Need to loosen the consistency, add 1/2 cup coconut milk b" Heat an bAppamb pan, ladle B< cup of the batter into the centre of the pan b" Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter. b" Cover the pan and cook, edges ought to have a golden brown crust b" Serve with stew or egg roast