Caramel Custard - Instant pot Version

Ingredients (Serves  8 – 10):
         Milk                            --   2 cups 
         Eggs                            --   3
         Sugar                           --   ½ - ¾ cup (As to taste) 
         Sugar to Caramelize    --   1½ tbsp 
         Vanilla Essence            --   ½ tsp 

Preparation of caramel custard pudding:

Prepare a 6 inch cake tin and keep aside. 

You can also use multiple ramekins and stack them in the instant pot. I have tried stacking 2 6 inch cake tins in the instant pot and it worked perfect.
 
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.

Quickly and carefully pour the caramel into the pan and swirl it to make sure you have an even coating on the bottom. Let it cool.

Never ever try to touch or lick the caramel at any stage before it is completely cool.

Beat the eggs well until it is smooth. Add the milk, sugar and vanilla essence. I use either a hand mixer or just blend all together in a blender until well combined.  

Pour the mixture onto the cooled caramel. Cover if with a foil to avoid any moisture getting into the custard.

Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.

Close the lid and with the venting knob on sealing position, pressure cook at high pressure for 15 minutes. Let the pressure release naturally, approximately another 10-15 minutes. 

Once done remove the foil cover and gently dab any moisture on the custard with a kitchen towel.  At this stage the center might look a little wiggly, but it will set well as it cools.
 
Let it cool to room temperature and refrigerate until they are chill. 

Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!

Mango Cheese Cake - Instant Pot version

Ingredients:

Crust:  

     Graham cracker/Vanilla biscuits       --   9-10 rectangle sheet / 15 vanilla biscuits
     Dark brown sugar                                --   1 tbsp
     Unsalted butter                                     --   2½ tbsp

Cheesecake filling: 
     Cream cheese softened                       --   1 lb; 2 bars of Philadelphia cream cheese
     White sugar                                           --   ½ cup
     Mango pulp                                            --   ½ cup
     All purpose flour                                  --   2 tsp
     Eggs                                                        --   2 large whole and 1 large yolk

Preparation of the cheese cake:

Grind the crackers/vanilla biscuits into a fine powder. Add the brown sugar. Add the melted(and cooled) butter to the same and mix it well with the hand. Mixing the butter in the blender doesn't work for me as it gets stuck. But you can give a try.

           

Prepare a 7 inch springform pan. Slightly butter the bottom and the edges, evenly. Line the bottom with a sheet of parchment paper. 

Spread the mixture on the bottom of the pan evenly and press down hard, using the back of the spoon. Freeze for 20 - 25 minutes.      

Prepare the instant pot and the cheese cake filling while the base freezes.  

Add the softened cream cheese, sugar, flour and mango pulp to the mixer. I used a stand mixer. Mix until the ingredients are just combined well, approximately less than a minute on medium speed. Make sure not to over mix. 

Add the eggs one at a time and mix for 10-15 seconds, before adding the next one. Again make sure not to over mix. 

It should be a thick flowing consistency and all ingredients well combined with no lumps. 

Pour this to the prepared pan. Tap the pan gently on the counter to burst any air bubbles.

            Add few drops of mango pulp on the top and gently poke it to decorate - purely optional.

Cover the pan with a paper towel and then use a foil on top of the paper towel and crimp the sides of the foil onto the pan. This helps to make sure that the paper towel is held in place. The paper towel helps to absorb any moisture while the cake is being cooked. - My paper towel slightly got drooped down and you can see the imprint on the cake.

To prepare the instant pot - Add one cup water to the instant pot and insert the steamer into it.   

Carefully place the covered pan on the steamer. Close the pot with the lid and set the pressure release to sealing. Select the pressure cook option and cook for 37 minutes on high pressure.  

Let the pressure release naturally. Once done, open the lid, carefully pull out the pan and remove the paper towel / foil cover. Carefully use another paper towel to dab any excess moisture. Let it cool on the counter for another 1 hour. The center might look a bit wiggly and thats perfectly alright. It gets set as the cake cools. 

To remove the cake from the pan, use a butter knife or a cake spatula to run through the edges of the cake. Carefully remove the lock and lift it off. 

Refrigerate for 6-8 hours. It is easy to remove the bottom, once it is cooled. Slide a cake knife carefully under the parchment paper and slide it onto a cake pan. 

          Slice and Enjoy !!!

  

Recipe Courtesy: Ministry of Curry

Egg Curry–Dhabha Style

Ingredients (Serves 4):

Eggs                                --  4
Onions                           --  1 cup, finely chopped or 1 medium size
Ginger Garlic paste  --  1 tbsp
Turmeric powder     -- ½ tsp
Coriander                     --  2 tsp
Cumin powder            --  1 tsp
Black pepper powder --  ¼ tsp
Green chilly                 --  2
Bay leaf                          --  2
Cinnamon stick          --  1 inch stick
Cardamom                   --  1
Cumin seeds                --  1 tsp
Kashmiri chilly powder --  1 tsp + 1 tsp
Amchur powder        --  1 tsp
Garam masala             --  ½ tsp
Oil                                    --  2-3 tbsp
Salt                                  -- As required

Preparation:

Boil the eggs until done, peel and then prick the boiled eggs with toothpick.

In a medium pan heat oil. Add the eggs and fry until it has a light golden layer. Drain and keep aside.

Into the same pan, add the bay leaf, cinnamon stick, cardamom and cumin seeds. Saute until they are done sizzling.
Now add 1 tsp of chilly powder. Saute for few seconds until it is dark, make sure it doesn't burn.

Now add the finely chopped onions and ginger garlic paste. Add salt and saute until the onion turns brown.

When oil start separating from the onions, add turmeric powder, remaining chilly powder, coriander powder and cumin powder and combine.Add ¼ cup of water to prevent the masala from burning, if required. Saute until the masala is dry. Now add black pepper and slit green chilly, and give a nice mix.

Add the fried egg and 1 cup of water(preferably hot) and mix well. Let it come to a boil and simmer for few minutes, until the required gravy consistency is reached.

Add garam masala and amchur powder. Switch off the flame and keep the lid on for few minutes.

Serve hot with rice / roti.

Recipe Courtesy: Dhabha Egg Curry

Egg Curry

Ingredients(Serves 5-6):

Eggs                                          --    6, large
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Preparation :

In a pan, boil water and once it starts boiling add the eggs and let it boil for 10 - 12 minutes. Transfer the eggs to cold water and once it is cool to touch, peel and keep it aside.

Grind / Crush the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
 
Grind the coconut and add to the mixture. Add water to adjust the gravy as required. Let it just come to a boil.

Make small slits on the boiled egg and add it to the gravy.

Switch off the flame and keep it on the stove with the lid on, for 10 - 15 minutes.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Kothu Poratta / Chilly Poratta

Ingredients (Serves 3 - 4):

Plain parottas         -- 6 small
Onions                        -- 1 cup, chopped
Green chillies           -- 2, slit lengthwise
Ginger                         -- 1 tbsp, chopped finely
Garlic                          -- 1 tbsp, chopped finely
Tomatoes                  -- 1 cup, chopped
Cumin Seeds             -- 1 tsp
Turmeric Powder   -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala          -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder        -- ½ tsp
Eggs                              -- 2
Coriander leaves     -- ½ cup, chopped
Oil                                  -- 2 tbsp
Salt                                -- as required

Preparation:

Chop the parottas and keep aside.

Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.

                 

 

Add the turmeric powder, chilly powder, and  garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.

Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.

                 

If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.

Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.

Ice-cream Sandwich Cookies

Ingredients (Yields around 15 sandwiches):

Salted butter        -- 1/2 cup (1 stick)
Yellow cake mix -- 1 (16.5 oz) box
Maple & Brown Sugar instant oatmeal -- 2 (1.5 oz) packets
Eggs                          -- 2 large
Mini Choco chips -- 1 bag (12 oz)

Vanilla Ice-cream -- 2 quarts

Preparation:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt one stick of butter until golden brown, whisking constantly after butter melts. Immediately pour into the bottom of a large mixing bowl. Let it cool slightly.

Add cake mix, oatmeal, and eggs and beat on low speed until just combined. Stir in chocolate chips. Make sure that the mixture is not too warm while adding the chocolate chips - It might melt if too hot.

Scoop 1.5 tablespoons of dough onto prepared cookie sheet. Bake for 10 minutes, until edges are just starting to turn golden brown. Let it cool completely before sandwiching.

Line a baking pan(or any freezer compatible dish) with aluminum foil or cling wrap. Spread the ice-cream evenly, thickness as required to be in the sandwich. Let it freeze for 2 - 3 hours.

Assembly:

Line a piece of Al foil or cling wrap on the counter. Take 2 cookies of almost the same shape and size.

Using a round cookie cutter, almost the size of the cookie, cut the spread ice-cream and sandwich it between the cookies. Wrap it immediately in the foil/wrap and transfer to the freezer.

When its ready to serve, Remove the wrap and serve immediately.

Recipe Courtesy: KevinAndAmanda

Jam Roll / Jelly Swiss Roll

Ingredients:

Eggs                           -- 4 large
Sugar                         -- 1 1/3 cup
Water                        -- ½ cup
Vanilla                      -- 2 tsp
All-purpose flour -- 1 cup
Baking powder      -- 1 ¼ tsp
Salt -- ¼ tsp
Confectioner’s sugar -- ½ - ¾ cup(for rolling and sprinkling)
Your favorite jam or jelly -- 1 cup, or more

Preparation:

Heat the oven to 375 degrees. Generously butter a 17x12 pan. Line with a piece of parchment paper and butter it as well.

Beat the eggs until very thick and pale yellow, about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.

Pour the batter into the prepared pan. Be sure to spread the batter into the corners.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile prepare a tea towel with a generous dusting of powdered sugar.

Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. Dust the cake with powdered sugar.

While still hot, carefully roll the cake and towel starting from the narrow end. Cool the rolled cake on a wire rack for at least 30 minutes.

Unroll the cake and remove the towel. Spread the jam or jelly over the inside surface of the cake. Re-roll the cake. Trim the edges as required.

Decorate as per your wish. This is how I did - to have it resemble the jam roll which we get back in Kerala.

Spread a thin layer of jam on the cake roll. Roll in in Sugar crystals. The jam should be just enough to hold the sugar crystals over it.

Receipe Courtesy: Lanascooking

Crispy Coconut Cookies

Ingredients (Yields 20 - 24 cookies):

Butter -- 3 tbsp
Unsweetened shredded coconut -- 2 ½ cups
Eggs -- 2 large
Sugar -- 2/3 cup
Fleur de sel or any sea salt -- 1 – 1 ½ teaspoons

Preparation:

Preheat the oven to 350°F and line the baking sheet with parchment paper.

Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.

Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

Drop 1 tsp of the batter onto the baking sheets and press down until it is flat. Have an inch space between each cookie. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel.

If the cookies sit and cool too much the fleur de sel won’t stick. As soon as they are cool, store in an air-tight container otherwise they will lose their crispness.

Receipe Courtesy: Semiswede

Muringayila Thoran / Drumstick leaves stir fry

Ingredients (Serves - 4 - 5):

Muringayila / Drumstick Leaves -- 5 - 6 cups, separated from the branches
Coconut Oil             -- 1 tbsp
Mustard Seeds       -- 1 tsp
Red Chillies             -- 2
Grated Coconut     -- ¼ cup
Shallots                     --  2 - 3
Green Chillies         --  2
Turmeric powder  -- a pinch
Salt                              -- to taste
Egg                              -- 2, optional

Preparation:

Wash the leaves well under running water. Spread it on a paper and let it dry.

Crush the coconut, green chillies, turmeric powder and shallots in a mortar and pestle or just pulse using a mixer.

If using eggs, beat the eggs in a bowl with some salt and keep aside.

Heat the oil in a pan and scramble the eggs into small lumps. Remove and keep aside.

Heat oil in the same pan and splutter mustard seeds and then add the dry chillies. Add the crushed coconut mixture and saute for a minute.

Add the drumstick leaves and mix well. Reduce the flame to low and let it cook covered. Saute at every 1 - 2 minute intervals, so that the leaves do not stick together.

Mix the scrambled eggs into it.

Serve with any kind of rice.

Crispy Oatmeal cookies with white chocolate

A change from the regular chewy oatmeal cookies. That's what I searched for and this was the perfect – with a dash of white chocolate bites in it.

Ingredients(Yields 3 dozen medium size cookies):

Unsalted butter      - 1 cup, softened at room temp
Light brown sugar - 1 cup, packed
Sugar                           - 1 cup
Vanilla                        - 1 tsp
Eggs                             - 2
Salt                               - 1 tsp
Baking soda              - 1 tsp
All purpose flour   - 1½ cups
Sweetened flaked coconut - ¾ cup
Old fashioned oats  - 3 cups
White chocolate chips - 1 cup

Preparation:

Preheat oven to 350°.  Line baking sheet with parchment paper. Set aside.

Cream butter and sugar until light and fluffy - approximately 2 minutes. Add in eggs and vanilla and continue mixing until smooth.

Add salt, baking soda and flour and mix until incorporated. Then add in coconut flakes. Mix. Finally mix in oats and white chocolate until evenly combined.

Make balls about 1.5 tbsp and place it on the lined sheet. Lightly press to flatten.  Bake for 12­ - 15 minutes until edges are golden brown.

Allow to cool on wire rack. Store airtight for up to 3 days.

Recipe Courtesy: Cookies and Cups

Bengali Egg Curry

Ingredients(Serves 5 -6):

Eggs - 6
Large potato - 1
Oil - 4 tbsp
Onion - 2 cup, chopped
Tomatoes - 1 cup, chopped

Fenugreek - ¼ tsp
Nigella seeds (kalonji) - ¼ tsp
Mustard seeds - ¼ tsp
Fennel seeds - ¼ tsp
Cumin seeds - ¼ tsp

Ginger  - 2 tsp, minced
Garlic - 1 tsp, minced
Green chillies - 4  - 5

Turmeric powder - ½ tsp
Cumin powder - 1 tsp
Kashmiri chilli powder - ½ tsp
Garam masala - ¼ tsp
Sugar - 1 tsp
Salt - to taste

Preparation:

Boil and peel the eggs. Make small slits on the eggs and marinate with bit of turmeric powder, salt and a little chilly powder on this and keep aside.

Grind the Fenugreek, kalonji, mustard seeds, fennel seeds and the cumin seeds to a fine powder. Keep aside. This is called as Paanch-phoron.

Heat oil in a pan and fry the marinated eggs until the eggs start crinkling. Drain and keep aside.

Fry the potatoes in the same oil till they take on a light golden colour. Remove and keep aside.

In the same oil, add the chopped onion until it turns golden brown. Add the tomatoes and saute until mushy. Let this cool and grind to a smooth paste.

Put the paanch-phoron masala into the remaining oil and when it gives off an aroma, add the onion paste and fry for a minute. Add the minced ginger, garlic, and slit green chillies and a little salt and fry this masala on medium heat, until you see the oil separating from it.

Add the cumin powder, turmeric and Kashmiri chilly powder. Sprinkle a little water and keep frying the masala on low to medium heat until the raw smell of the spices goes off and the masala turns deep red in colour.

Make sure that you don't burn the masala. Sprinkle water if required while sautéing the masala. Add the potatoes and stir to coat them well with the masala. Add a cup of warm water and let it come to a boil. bring down the flame and let the potatoes cook. Once done, add the eggs, sugar and garam masala.

Let the gravy simmer for few more minutes. Serve hot with rice or roti.

Recipe Courtesy: Diverse Kitchen

Pakistani Egg Curry

Ingredients:

Eggs             - 5
Oil                 - 3 tbsp
Onion          - 2 medium size / 3 cup, chopped
Ginger         - 1 inch, finely chopped
Garlic           - 5 cloves, minced
Turmeric    - ½ tsp
Cumin powder - 1 tsp
Red chilly powder - 2 tsp
Tomatoes   - 5 medium / 4 cups chopped
Tomato Ketchup - 1 tbsp
Salt               - to taste
Coriander leaves - 1 - 2 strands

Preparation:

Boil water in a sauce pan. When the water begins to bubble boil, turn the heat to medium-high.  and carefully, using a slotted spoon, add the eggs into the pot.

Set your timer to 10 minutes. After ten minutes, remove pan from stove and replace the water with cold running water. Set aside until the curry is ready.

Heat oil in a pan. Add onions and sauté till a golden brown. Add ginger, garlic, turmeric and cumin powder and continue to sauté for another minute until fragrant. Add the tomatoes,ketchup, salt and red chilly powder. Saute until the tomatoes are really mushy.

Add 1 cup of water and mix. Let it boil and let the gravy reduce to a thick consistency. Stir in-between to avoid sticking to the bottom / splutter.

Peel the eggs and carefully slice each egg into half and place on top of the warm curry base. Garnish with chopped coriander leaves.

 

Courtesy: The spice spoon

Egg Stew

Ingredients (Serves 4 - 5):

Egg                                     --   4
Red Onion                       --   1 medium size / 1½ cup thinly sliced
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Preparation :

Hard boil the eggs, remove the shells and keep aside.

Heat oil in a pan and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Add the thin coconut milk and let the onions get cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove.

Cut the eggs into half and add it to the gravy. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / pathiri / chapati.

Paalaada(Rice crepes) with Chettinad Egg Curry

 

Chettinad Egg Curry

Ingredients (Serves 5 - 6):

For Roasting and Grinding:

Cloves -- 7
Cinnamon -- 3 inch piece
Dry red chilli -- 4
Coriander seeds -- 1 tbsp
Black pepper -- 1 tsp
Cumin seeds -- ½ tsp
Fennel seeds -- 1 tsp
Poppy seeds -- 1 tsp, Or 6 - 8 almonds/cashews
Grated coconut -- ½ cup

For Gravy:

Onion -- 2 medium size, around 3 cups, finely chopped
Tomato -- 2 medium size, around 1½ cups, chopped
Garlic -- 3 cloves
Ginger -- 1 inch piece
Green chillies -- 1 - 2
Turmeric powder -- 1/4 tsp
Salt -- to taste
Coriander leaves -- 2 sprig, for garnishing

Eggs -- 6 nos.
Red chilly powder -- ½ tsp

Oil -- 3 tablespoons
Mustard seeds -- ½ tsp
Fennel seeds -- ½ tsp
Bay leaves -- 1
Curry leaves -- 1 spring

Preparation:

Hard boil egg for 10 - 12 minutes. Once done, remove the shell and prick using a fork. Keep aside.

Meanwhile, dry roast all the ingredients given under "For Roasting and Grinding" except poppy seeds/nuts. On a low flame roast until the coconut is brown in colour. Add the poppy seeds/nuts and turn the flame off. Let it cool to room temperature.
Grind to make a smooth paste by adding required water.

Make a paste of ginger, garlic and green chilly. I prefer using a mortar and pestle for this.

Take a pan and heat oil in it. Add the eggs followed by red chilly powder and required salt. Fry it rolling in the pan, so it gets fried with the masala coating. Drain the eggs from the oil and keep aside.

Add mustard seeds, fennel seeds and bay leaves to the oil(Add more oil if required). Let them splutter.

Add chopped onion with curry leaves. Saute it till the onion is translucent. Add the freshly ground ginger garlic green chilly paste and fry for 1 - 2 minutes.

Add the chopped tomato and cook till the tomato is mashed up. Then add the ground masala and turmeric powder. Mix well.

Once the masala gets cooked well, add 1-2 cups of water. Let it boil in medium flame.

When the gravy becomes thick and the oil oozes out from the gravy, add eggs, mix it well and turn off the flame. You can cut the eggs into half if required. I like it that way so that more masala gets into it.

Garnish with finely chopped coriander leaves.

Reciepe Courtesy: Umas Kitchen

Paalaada - Rice crepes with Egg & Coconut Milk

Ingredients (Serves 4):

Rice -- 1 cup, I used Sona masoori
Eggs - 1
Coconut Milk -- 1 cup, Regular whole milk works well too
Water -- as required
Salt -- to taste

Preparation:

Wash and soak rice for 4 - 6 hours.

Grind it adding the coconut milk / whole milk. Add more water as required. Grind it until it is really smooth.

Add the eggs and blend it well.

Add salt and give a mix. The batter should be of buttermilk consistency. Add more water if required.

Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan.

This takes only 10 - 20 seconds to cook. Once it is cooked, fold it into triangles.

Serve hot with any spicy gravy. It made a good combo with the chettinad egg curry.

Reciepe Courtesy: Youtube