AAPPAM 1

Required:
Raw rice-2 cups
Coconut milk-taken from 2 cups of scrapping
Dry yeast-1/4 tsp
Sugar-1 tsp
Salt to taste

Preparation:
Soak the rice for four hours. Wet grind it using the coconut milk.
If more water is needed add plain water. The batter must be watery than dosa batter.

Add salt, sugar and yeast.


Keep aside for 5 to 8 hours. Prepare aappam in aappa kadai.


Heat aappa kadai and pour a ladle full batter. Now hold the handle of the kadai and then rotate the kadai so that the batter spread over the kadai.


Then cover the kadai with a lid. After cooked take and serve hot with coconut milk sugar mix, any variety veg or non veg gravy. Aappam is good to eat with crispy at the edges and soft in the middle.

POTATO, CARROT, CAULIFLOWER KURMA

Required:
Potato-2
Carrot-1
Cauliflower-1 cup
Green chilly-4
Ghee-1 tbsp
Mustard seeds-2 pinches
Turmeric powder-1/4 tsp
Fennel- ½ tsp
Ginger garlic paste-1/4 tsp
Salt to taste

Preparation:
Cook chopped potato, carrot and cauliflower with green chilly. When cooked well add salt. In a pan heat ghee and splutter mustard seeds, add fennel and ginger-garlic paste. Pour cooked vegetables to this and add turmeric powder. Allow to cook for 5 minutes and serve with chapathi or poori.

EGG PEPPER FRY

Required:
Egg-4
Small onion (finely chopped)-4 tbsp
Green chilly-3
Firm tomato-1
Crushed pepper-1 tsp
Salt to taste
Oil-1 tbsp

Preparation:
Heat oil in a fry pan and saute onion and green chilly. Then sauté finely chopped tomato with salt. When it is cooked without water, add crushed pepper. Finally add eggs and mix well until it is cooked. Serve with rasam rice or sambhar rice.