Showing posts with label muttai. Show all posts
Showing posts with label muttai. Show all posts
Friday, February 28, 2014
Muttai Podimas Biryani Scrambled Egg Biryani
Ingredients for Muttai Podimas/ Scrambled Egg
Eggs-6
Onion small finely chopped-1
Green chilly finely chopped-1
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Salt to taste.
Ingredients for Biryani
Basmati or Any Rice-2cups( cleaned and washed)
Onion medium finely sliced-3
Tomatoes medium finely chopped-3
Ginger and Garlic paste-1 tbsp
Red chilly powder-2tsp( +/- according to taste)
Turmeric powder-1/2tsp
Garam masala-2tsp
Black pepper powder-1/2tsp( +/- according to taste)
Salt to taste
Water required
Chopped Mint and Coriander leaves-1/2cup
Thick Curd-1tbsp
For tempering
Aniseed/ Sombu-1tsp
Clove-4
Green Cardamom-2
Cinnamon stick-1" inch
Bay leaf-2
Method for preparing Muttai podimas/ Scrambled eggs.
In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)
Method for preparing Biryani
In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttai podiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.
Monday, February 3, 2014
Muttai Omelet Kuzhambu Egg Omelet Gravy
Muttai Omelet Kuzhambu (Egg Omelet Gravy)
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.
Ingredients for the omelets
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste
There are different ways of making this omlette. If you have time and patience it can be baked in the oven. As my readers know, I am allergic of using my oven; I made the omelets in my dosa pan. The thing to be noted while making the omelets is that it should be made thick.
Another way is to pour the mix in kuzhi paniyaram moulds and make egg paniyarams.
Easiest is the regular way of making omelets but little thicker. If you make like this or bake then after making cut into small pieces and keep aside
Ingredients for the gravy
Small onion -20 or chopped big onion -2
Garlic -20
Tomato -2
Tamarind –little (as shown) (too much of tamarind will not be good)
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving
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