Tuesday, February 21, 2012


Egg yolk-10,sugar-250gms,water-1cup.                                                                                                      

Egg whites-10,left over syrup-from muttamala,cardamom powder-1/2tsp.                                                    

HOW TO COOK                                                                                                                                               Seperate the egg whites and yolk.keep aside the whites for pinjhanathappam.strain the egg yolk through a fine strainer, into a clean dry bowl.make avery small hole at the bottomof acoconut shell or asmall plastic bowl.put sugarin a wide mouthed ,heavy bottom vessel and add some egg whiteand rub it well.boil it and remove the scum.repeat the process till all the scum clears.remove it from the fireand strain it through a muslin cloth or a fine strainer.heat it again to reach a string like consistency.take the coconut shell or a plastic bowl, fill it with egg yolk and block the hole with your finger.remove your finger and pour the yolk into the boiling syrup in a circullar motion to formchain like strings.keep on at the process untill all the egg yolk in the shell has been used up.when the yolk gets cooked, reduce the flameand springle some cold water on it.remove the egg strings carefully from the syrup.drain out all excess syrup.use up all the egg yolks in the same manner.                                                                                                                                                                PINJHANATHAPPAM                                                                                                                                 Beat the egg whites well.cool the muttamala syrup and add it to the egg white.use just enough syrup to sweeten.beat untilfrothy and add cardamom powder.butter a deep dish and pour bin the egg white mix.steam it in asteamer until firm.remove, cool and cutinto a diamond shape pieces.serve with muttamala.

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