If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and eggCurry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
Wash and stem the eggplants. Cut each eggplant 2/3 into the wide end up to the stem – making an “X” – leave the stem end intact. Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft. Add the eggplants and 1 cup of the water. 12 small eggplants, about the size of an egg
Serve parottas hot with Chicken/Mutton/egg gravy/salna. All purpose flour Or Maida 3 1/2 cupsWheat flour 1/2 cup Oil For Kneading 2 tbsp Salt 1 tspSugar 1/2 tspMilk 1 cupEgg 2 noOil for Making Parottas and to Fry 1/2 cupBaking Soda 1 pinchProcedure. Mix flour,sugar,salt, baking soda, egg and 3 tbsp oil
Today's recipe Eggcurry is one such which is cooked in Besan/ chick peas flour and yogurt. interested read on- tandoori masala, ginger, onion, mint combined with besan and yogurt are cooked together and boiled and toasted eggs are simmered in this gravy
Hard-boil the eggs, remove the shell and halve them. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture