Tuesday, March 9, 2010

Sunday Funday : Aripathiri (Rice Paratha) and Egg Mishmash with coconut milk

Hey guys! Rockin'?! Alright, today, I wud like to invite u all to our sunday breakast which is the most widely accepted taste of malabar (Kerala)! At my home, Sunday starts with preparation of aripathiri and Egg mishmash, served with coconut milk.. Yummmmmmy! I guess u guys shud try it out atleast once..

Ingredients for Aripathiri:

Rice Flour : 1 cup
Water : 2 cups
Grated coconut : 1 cup
Salt : 1/2 teaspoon or as required

This is how we prepare the dough for aripathiri. First of all, take a pan and boil the water with grated coconut. Add required salt keeping in mind that u need to add rice flour to this mixture. Once it gets completely boiled, add the rice flour and knead thoroughly. See to it that the consistency of the same is similar to that of chappathi or poori. Switch off the flame and keep aside to cool. Then, knead the dough thoroughly so that no lumps are left, for a softy softy aripathiri! Then, make small balls out of it. Now, take a chappathi/poori  presser and coat both sides with a little oil. and press each of those tiny balls which would resemble a poori. Heat a tawa and put the pathiri on it turning it occasionally until it puffs up and gets cooked. In between u may brush the tawa with a little oil in case the pathiri gets sticked to it. Now thats all with pathiri! Hey, dont go away.. we have got more to do..:)

Egg Mishmash


Onion : 3 big ones sliced into small square pieces
Coconut Oil : 3-4 tablespoons
Red Chilly : 2-3 nos.
Curry leaves : 1 sprig
Mustard seeds : 1/2 a teaspoon
Turmeric Powder : 1/2 a teaspoon
Red Chilly Powder : 2 teaspoons
Coriander Powder : 1/2 teaspoon
Fennel-seeds Powder : 2 teaspoons
Potato : 1 big or 2 small ones, cut into cubes
Egg : 2 nos.
Salt: as required

This is news for all the vegans out there! Usually, aripathiri is served best with mutton stew or chicken curry or any non-veg curry. But I assure u, this curry goes very well with aripathiri and its completely veggy!

So, lets start off; Take a pressure cooker and pour some oil. Once the oil gets heated, season the mustard seeds until they splutter. Then add the dried red chillies, broken into pieces and the curry leaves. Saute for a minute and then add the onion and mix very well. Add turmeric powder and salt and saute very well and cook covered for 5 minutes under low flame. Now, add chilly powder, coriander powder and fennel-seeds powder and mix them thoroughly. Now, add required water and check if salt is to be added. Then, we need to add the sliced potatoes and cover the vessel with the lid and wait for about 5-6 whistles for the curry to get completely cooked. Meanwhile, boil the eggs, once its done, shell off the eggs and make slits on them vertically and keep aside.

To prepare coconut milk, take the grated coconut and pour a little amount of water and grind it in a mixer or grinder. Then squeeze the content to a bowl through a kitchen towel or a strainer. Strain again after grinding with a little more water for more milk but see to it that water content is not too much or else the exact taste of coconut milk wouldn't remain.

Now, am sure you'd have heard the whistles from our pressure cooker. Allow it to cool and open the lid and mash the potatoes very well so that you get a thick gravy. Now, add the slit eggs and serve hot! Ohh! I guess I missed something.. When ur ready to serve, dip the aripathiris in coconut milk and the have them with our Egg mishmash! Yummy isn't!? Do let me know...

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