Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you…..

Till I met my friend Kameeshwari I am not aware of Egg Puli kulambu.  I used to make egg kulambu in the same way as my  mutton curry without adding tamarind. In my place we won’t use Puli/tamarind  for Nonveg recipes (except fish).  Once we went to our friends palce for potluck (lunch) and we were there till dinner so she made egg curry that time. She told she will make egg kulumbu like kara kolumbu by adding tamarind extract and she prepared that recipe. It was really nice. You can try that too. You try it You will like it. She prepared with coconut milk . I have given another version also without not which is without coconut milk.

Method 1 (with coconut)

Ingredients

1. Egg-6
2. onion-1
3. Tomato-2
4. Ginger/garlicpaste – 1tsp  
5. Tamarind -lemonsize
6. Chilli powder-1tsp
7. Corriander powder- 2tsp
8. Turmeric powder – 1/4tsp
9. Sombu-1/2tsp
10. Curry leaves and corriander leaves
11. Coconut milk – 1/2 cup ( as needed)

Preparation

1. Heat  2tsp of oil in pan. Splutter Ani seeds (sombu) and curry leaves.
2. Add finely chopped onion and ginger/garlic paste and fry well.
3. Now add the chopped tomato and  fry well.
4. Add chilli powder,corriander powder and turmericpowder.
5. Add puli water and salt boil till raw smell goes away.
6. Add little coconut milk readily available in shops (if you don’t have grind 2 -3 tsp of grated coconut and add)
7. When the gravy is boiling break egg and pour when it comes up,break another and pour.close and cook in slow heatfor 5mins. Don’t put spoons inside before the poured egg gets cooked.

Method 2 (with out coconut)

Ingredients

1. Egg-6
2. small shallot onion -10  (or)  big onion  -1
3. Tomato-3
4. Tamarind -lemonsize

For grinding

1. peppercorns- 1tsp 
2. chillipowder-1tsp
3. garlic-10  
4. sombu-1/2tsp
5. jeera-1tsp

Preparation

1. Heat oil in pan. Fry well the finely chopped onion and tomato.
2. Grind the ingredients given under grinding and add the grinded masala and turmeric powder
3. Add puli water and salt boil till raw smell goes away.
4. When the gravy is boiling break egg and pour when it comes up,break another and pour.
5. close and cook in slow heatfor 5mins
6. Garish with corriander leaves

Just to share with you……..

This is entirely different  way of making egg fried rice. It will be like normal fried rice since no Soy sauce, Oyster sauce etc  added into it. This rice you can say as SPICY EGG RICE. This  recipe I got from one of friends hubby Sid.It can be made in 5 mins and tastesvery good if you eat hot.

Ingredients

1. Cooked Basmathi Rice    -   1 cups
2. Oil – 3 tsp
3. Cinnamon,cardamom,cloves,Bayleaves – 1each
4. Chopped onion – 1cup
5. chopped greenchilli  -1
6. Red chilli powder – 1/4  or 1/2 tsp
7. Corriander powder -1 tsp
8. Turmeric powder -1/4 tsp
9. Eggs -2
10. ginger-garlic paste -1/2tsp
11. salt- asneeded
12. Chopped corriander leaves- for garnishing

Preparation

1. Take a big tawa. Pour the oil and heat it. Add cinnamon, cloves, cardamom ,Bay leaves.
2. Add Chopped onion, greenchilli and fry. Add ginger-garlic paste and fry well.
3. Add chillipowder, corriander powder, and turmeric powder and fry well.
4. Add the eggs, salt and stir well. (add anytype of precooked meat pieces,shrimp etc.if you want)
5. Add the rice and mix well and keep in stove for 5mins. keep mixing in regular intervals.
6. Garnish the rice with corriander leaves.

TIPS

1. Any cooked rice can be used but the preferable  one is cooked Basmathi rice.
2. You can add fried chicken(chicken cut into small pieces marignated with little salt and chilly powder and fried in oil) to make this as a chicken fried rice.
3. While making EGG FRIED RICE or CHICKEN FRIED RICE add the chicken gravy little bit if you have to add the taste.
4. If you add only Shrimp(Prawn) then it is SHRIMP FRIED RICE.
5. you can buy cooked shrimp , cook some muttonpieces etc (any non-veg into simple pieces and should bepre cooked) can be added to  make a combination fried rice.You can say as COCKTAIL RICE too.

Just to share with you……

We all know this simplest question Which Came First, the Chicken or the Egg?  Usually we ladies atleast me don’t bother . Which ever comes first to my hand either chiken or egg the next is you will get a recipe with it. Here we are going to see how to make egg poriyal which is slightly different from the normal (not much diference). Why I am showing this difference is I don’t want to make the egg into fine pieces because for feeding kid it will be difficult. If you give poriyal along kids sometimes won’t eat. If you mix rice and give again they will say no for sometimes. Atleast this is waht my kids does. So I found this way. If we make poriyal like this both adults and kids an eat well.

Egg Poriyal

Ingredient

1. Egg -3
2. One medium size Onion chopped
3. Half Tomato  hopped
4. Green chillies finely chopped-1 (for kids avoid)
5. Mustard seed -1/4 tsp
6. salt
7. Turmeric powder – little
8. Chilli powder -1/4 tsp
9. Oil
10. Curry ,corriander leaves little

Preparation

1. Take a bowl and beat the egg with pinch of salt and turmeric powder. (Itz good to add turmeric in all forms of non-veg)
2. Heat the nonstick pan . Pour the beaten egg into it and cook by tossing the pan so that egg will roll and form like small small balls. Once it is done keep it seperately.
3. Now heat the pan. Pour the oil.  Splutter  mustard seeds and curry leaves.  Add onion ,chilli, tomato ,pinch of turmeric powder,salt and let it cook so that it forms a thich gravy (thokku type).
4. Finally add the cooked egg into it and mix well. Egg /muttai poriyal is ready

Just to share with you…..

One of my favourite is Parotta’s.In India whenever I feel like having it my dad used to get from the hotel infront of my house. when I came here (US) I thought I may miss that. But that is not true. I used to get cooked Parotta’s and have with mutton and chicken gravies. I learnt to make my own muttai parotta’s too with that. You can also try this.

Usually kids find it difficult to eat parota with non-veg gravy(good combination) because they may find it hot and spicy. This type of egg parota is a item which they are going to love it. while preparing for kids we can reduce the chili power or completely avoid it. Some Kids don’t like egg those kids also will love this egg parota since egg is not seen as predominent. It will be seen like coconut sprinkled on the top. Try out this.

For Vegeterians

Non vegeterians can subsitute egg with CABBAGE OR CAULIFLOWER tastes real good.You can say as CAULIFLOWER PAROTA . It that case while frying onion and tomatoes in step 2 you need to add chopped cauliflower and sprinkle some water and let it to cook until cauliflower is done.  Then add the parota pieces and mix well

Egg Parotta

INGREDIENTS

1. Cooked parotta’s     -1 packet (usually cooked is good than raw ones. one pack may contain 5 0r 6 Parotta’s)
2. Onion big size finely chopped   -1 (more the onion more the taste is)
3. Tomatoes medium size    -2 (chop finely)
4. Chilli powder-   1/2 to 1 tsp
5. Turmeric powder   -1/2 tsp
6. Salt and oil as needed
7. Curry leaves and corriander leaves chopped
8. Eggs – 5 (almost one egg for one parotta)

PREPARATION

1. Heat the parotta’s and cut/tear it into very small bits and pieces with hand .
2. Pour 3 to 4 tsp oil in kadai.Heat it then add finely chopped onions and tomotes. Again how finely you are chopping is proportional to the taste.
3. Fry them well for 5 to 10 mins
4. Then break the eggs and pour in that masala and mix well in the masala
5. Finally add the parotta’s into it. Mix them all well .Cook them for another 5 mins .

Just to share with you…

Paniyarams are a tasty treat. It is somewhere between idli and dosa – soft on the inside and crispy on the outside. My family loves paniyaram very much. Kuzhi means hole (literally) in tamil and paniyaram, may be the name of the dish. We can make Paniyarams with left over idli/dosa batter also. My grandma used to say at the time of their marriage itz a tradition to make Paniyarams and Idiappam for puthumappillai when they go to in-laws place for the first time. My grandma’s riddle for Panniyaram I always love and remember while making paniyaram .

Riddle with Explanation

Sala salanguthu oru kuruvi

Explantion: to check whether pan is hot or not first they will sprinkle some water then they pour oil in the holes and noice occured during this activity in tamil is sala salanguthu. Kuruvi means bird used for rhythm.

Salorunguthu oru kuruvi
Explanation : when you pour batter in holes it will make some noice that noise is salorunguthu.

Kothikodukkuthu oru kuruvi
Explanation : They used to take out the done paniyaram with a pointed stick (mykothi)
kothikodukkuthu means its picking and giving

Konduttoeduthu oru kuruvi
Explanation : finally you are there to take and go.

Ans :

Kuli paniyaram

Ingrediants

1. Idli batter -3 cups (see Idli recipe to learn how to make batter)

2. Big Onion -1

3. Green Chillies – 4

4. Curry and Corinder Leaves as required

5. Mustard seeds – 1/4 tsp

6. Channa dal – 2 tsp

7. Urad dal – 1 tsp

Preparation

1. Finely chop onion,green chllies,curry leaves and corriander leaves

2. Heat oil in a kadai, add mustard seeds and saute it

3. Add dals and fry till it becomes golden brown in color

4. Add curry leaves, corriander leaves

5. Then add the chillies and onions and fry till onions are light brown

6. Add this sautéed mixture to the idli batter and mix well.

7. Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

8. Cook them by flipping both sides.

TIPS

EGG PANNIYARAM

Add beaten eggs to the same mixture to make egg paniyaram

Side dishes

Coconut chutney , Coriander chutney , Tomato onion chutney

Pudhina chutney , Peanut/groundnut chutney , Garlic chutney

Easy Sambar , Dal sambar