Sunday, August 2, 2009



Egg :10 nos

Crushed cardamom : 1/2 tsp

Cashewnuts : 1tbsp

Raisins : 1/2 tbsp
Sugar : 300g

Water : 2 cup

Separate the egg yolks and whites to separate bowls. Please make sure that there should not be white in the yellow at all. (Using a muslin cloth strain the egg yolk into a dry bowl). Take a plastic bottle with a nozzle and make a small hole at one side . (you may take a coconutshell spoon and make a very small hall in the centre)
preperation of muttamala
Add sugar and water, and boil it. Add a little egg white (very little) into the syrup to remove the impurities from the syrup. You can see the scum coming up in the syrup. Now remove it from the fire and strain the syrup using a clean muslin cloth. Heat the syrup again. When the syrup thickens (not very sticky) take the plastic bottle and fill it with some egg yolk, placing your finger on the hole. Remove your finger from the bottle and pour the yolk in a circular motion into the syrup to form noodle like strings. Do this until the egg yolk in the bottle is over. Now reduce the flame and sprinkle a little cold water into the syrup. Remove yolk strings from the syrup. Spread it in a plate without breaking the strings. Keep the one side of the plate a little raised to remove the excess syrup from the yolk strings. Use all the yolks in this way. If the syrup becomes too thick pour a little water. Keep aside the syrup for preparing the egg white.
preperation of pinhanathappam
Add the left over syrup to the egg white (add the syrup only after it becomes cool) and beat it again. Add crushed cardamom, cashew nuts and raisins.Heat water in a idli vessel . Grease a vessel and pour the beaten egg into it . Steam it in the idli vessel till firm . Remove form the vesseland let it cool and cut into desired shape pieces & serve with muttamala.
Duck eggs are better because the yolk will be red .

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