Skip to main content

Bulls eye appam ( egg appam ) with salna Combo


Bullseye appam with special salna



Bullseye appam with salna




To make appam batter

Raw rice - 2 cup

 Urad dal - 1/4 cup.

Fenugreek seeds - 1/4 teaspoon

Rice or or poha (aval) - 2 tablespoon

Before to making appam 

Baking soda 

For Egg appam

Egg - 1 for 1 appam

Salt as per taste

Pepper as per taste

Method

Step 1: Soak all of the ingredients in a large vessel for 8 hours.

Sock it for 6 to 8 hours



Step 2: Grind it into the batter, Take the appam batter into the mixing bowl. 

Step 3:  Fermentation the appam batter around 8 hours. Add some water flowing consistency. 

After fermentation

Step 4: Add salt and cooking soda when you make the appam.

Step 5:Heat an appam pan in medium flame, Pour ladle of the batter in center. Rotate appam pan and form lace.

Step 6  Add one egg with seasoning of salt and pepper, cover it with a lid, and cook like a half boil.

Serve with salna ,egg curry, mutton curry or chicken curry

     






Appam salna

Onion - 1 large

Tomato - 1 large

Ginger garlic paste - 1 teaspoon

Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder- 1 teaspoon

Garam masala - 1/2 teaspoon

Curry leaves

Coriander leaves

Salt per taste

For ground paste

Grated Coconut - 1/3 cup

Roasted peanut 1 tablespoon

Cinnamon - 1 inch

Flower stone - 1

Fennel seeds - 1 teaspoon

Blend it into the fine paste.

To grind

Step 1; Add 3 tablespoons of oil in kadai, Add Bay leaf, and 1 teaspoon of fennel seeds and let it sizzle.

Step 2; Add onion and leave it for golden stage. Add 1 teaspoon of ginger garlic paste. sauté it for 2 minutes.

Add onion later ginger garlic paste.  

Step 3; Add finely chopped tomatoes, leave it mushy. sauté it frequently.

Step 4; Know Add All masala. like chili powder 1 teaspoon, Coriander powder 1 teaspoon, Garam masala 1/2 teaspoon. saute it for 2 minutes. Then add water. Let the masala cook for about 10 minutes.

Add all Tomato And masala powder.


Add water.

Step 5; Add the grounded paste (Grated Coconut - 1/3 cup, Roasted peanut 1 tablespoon Cinnamon - 1 inch, Flower stone - 1.Fennel seeds - 1 teaspoon) Leave till oil ooze or cook for 10 minutes.

Grounded paste


Add paste.


Let it cook.

Step 6; Finally Garnish with finely coriander leaves and mint leaves.

Garnish with coriander leaves






Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Pound cake

 POUND CAKE Pound Cake Recipe Ingredients: 1 ½ cups all-purpose flour 1 teaspoon corn flour 1 ¼ cups sugar 4 eggs 2 sticks (228g) butter 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F (160°C) and prepare a loaf pan with grease. In a bowl, whisk together the flour, corn flour, and baking powder until well combined. Using a food processor or mixer, combine the sugar, eggs, and vanilla extract. Process or mix for approximately 10 seconds. Gradually pour the melted butter into the running food processor or mixer over a period of about 30 seconds. Gently fold the wet butter mixture into the dry flour mixture until just combined. Be careful not to overmix. Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until the cake is a rich golden brown. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached. Allo...
Post a Comment
Read more

Moong dal dosa

Moong dal dosa Ingredients: Moong dal: 1 cup Red chilli: 2 Garlic: 1 clove Fennel seed: 1 teaspoon Tomato: small piece Salt: as required Oil: as needed Preparation Soak the moong dal in water for two hours. Grind the batter. Drain the water and grind the dal with garlic, red chili, fennel seeds, tomato, and salt. Add water to achieve a smooth batter. The consistency should be neither too thick nor too thin. Fermentation is not required. Allow it to rest for 15 minutes. Prepare the dosa. Heat a cast iron or any dosa pan, add a few drops of oil, and rub the pan with an onion slice or tissue paper. Pour a ladle of batter and spread it in a circular motion to form a thin dosa. (Dosa tawa should be medium heat). Drizzle a few drops of oil or ghee. Cook until the top is golden and crisp. If desired, add toppings such as onion, coriander leaves, and curry leaves. Serve with coconut and tomato chutney.
Post a Comment
Read more