IDIYAPPAM WITH MUTTA ROAST / RICE NOODLES WITH EGG ROAST

2Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.

Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.

3Idiappam:

INGREDIENTS:

Rice Powder – 2 cups

Grated coconut  as required

Salt to taste

INSTRUCTIONS:

  1. Boil 3 cups of water.
  2. Take rice powder in a bowl and add salt and mix well.
  3. Now one small ladle at a time, add the boiling water in the rice powder.
  4. With a wooden spoon mix the dough.
  5. Add water little by little and keep mixing.
  6. When the dough is cool enough to handle use your hands to make a dough.
  7. Do not knead the dough. Just bring it all together.
  8. Close with a lid and keep it for 5 minutes.
  9. Keep water in idli steamer.
  10. Grease the lids of idli steamer with oil.
  11. Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
  12. Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
  13. Fill in some grated coconut.
  14. Again press some dough over the top.
  15. Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
  16. Once done remove it to a casserole.

Mutta Roast:

INGREDIENTS:

Eggs – 3 hard boiled

Onions – 3 big

Tomatoes – 3 big ripe

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Curry Leaves – 1 stem

Coriander leaves – 4 tblspn chopped

Mustard Seeds – ¼ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbspn

Salt to taste

INSTRUCTIONS:

  1. Peel the boiled eggs and cut into desired number of pieces.
  2. In a pan heat oil.
  3. Splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add curry leaves.
  6. Add chopped tomatoes and mix well.
  7. Cover and cook till the tomatoes are cooked well.
  8. Mash the tomatoes.
  9. Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
  10. Now mix all the masalas with the onion-tomato and mix well.
  11. Add salt and mix.
  12. Add coriander leaves and mix well.

Serve with delicious idiyappams. Enjoy.1

 

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EGG KASURI METHI CURRY

2So you know how it goes right? When there is nothing in fridge you run to grab some eggs.When you want something easy you grab some eggs. When you want something tried and tested you grab some eggs. When you want a spicy curry you grab an egg.

So I like to keep a handful of egg recipes handy. Egg is one of the most versatile ingredients. So why not try as many recipes as possible.

INGREDIENTS:

Eggs (of course) – 2-3 hard boiled

Onions – 2 medium

Tomatoes – 2 medium

Poppy/khus-khus Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Ginger – 1/2 inch piece

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Fennel Seeds – 1/2 tsp

Turmeric Powder – 1/4 tsp

Milk – 1/4 cup (optional)

Kasuri Methi (dried fenugreek leaves) – a pinch

Oil – 2 tblspn

Salt to taste

1INSTRUCTIONS:

  1. Hard boil eggs and keep aside.
  2. In a blender take chopped onion, tomatoes, ginger, poppy, cinnamon, fennel and blend well. It should form a smooth paste.
  3. Heat oil in a pan.
  4. Add the paste and saute well. Saute till the paste starts leaving oil from the sides. It will take time. Roast it on low flame.
  5. Once the paste starts leaving oil from the sides add coriander powder, chilly powder, turmeric powder and mix well.
  6. Add 1/4 cup water and let it come to boil.
  7. Add milk and mix well.
  8. Once nicely boiled (around 5 minutes) take it off the flame and add boiled eggs and garnish with kasuri methi.

Serve with phulkas or rice.

 

 

CHEESE OMELETTE

3Hey there. Do you love being busy ? Or do you like a normal paced routine? What happens when all of sudden your pace is increased or shall I say when you are suddenly very busy. Yes, I am running around like a headless chicken. So much in hand that unable to dig out time to blog.

Even when I cook something I am failing to click pictures. But I am not complaining. Being busy is good. Being busy means that you have work. Being busy means people appreciate your efforts. And I love putting more efforts. But these days my little one is cranky. You know how two year old’s are, right? Hence, I try not to open my laptop and sit and play with him.

Today’s post is a quick one. It is healthy and your dose of protein. Plus it has cheese so added bonus right? Did I say I do not like cheese? But if it is hidden like this then my little one and I don’t mind.

INGREDIENTS:

Eggs- 2 big

Onion – 1 small finely chopped

Red Chilly powder – 1/2 tsp (you can use green chilly too)

Curry Leaves – 1 stem

Grated Cheese – 2-4 tblspn (I used the regular processed cheese)

Oil – 2 tblspn + for pan frying omelette

Salt to taste

INSTRUCTIONS:

  1. Take a pan and add oil.
  2. Add chopped onions and saute till the raw smell leaves or the onions turns light golden color.
  3. Add curry leaves and saute.
  4. Add chilly powder and salt and saute well.
  5. Switch off the flame.
  6. In a bowl crack open the eggs.
  7. Beat them lightly.
  8. Add the cooked onion mixture and beat well.
  9. Heat the pan with oil greasing.
  10. Pour the egg mixture and spread.
  11. Put the grated cheese in or directly grate evenly over the omelette.
  12. Cover with a lid and cook on low flame.
  13. After a minute, turn to other side.
  14. Cover and cook for another minute.
  15. Remove from flame and cut as per your desired shape.

Enjoy with hot rotis or rice or even bread. Till next time take care.

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ANDA BHURJI/ SCRAMBLED EGGS

4You may be wondering why am I posting such a simple and very popular recipe. Well there are many types of scrambled eggs prepared across the world and this is the way how my mom and I prepare it.

I would also take this opportunity to thank one of my closest friends in office who has supported and cheered me to start this blog. She saw the fire in me for my passion and helped it glow further. Karthika if you are reading this, I am very grateful to you dear friend to encourage me and support me in every way possible. Karthika is a sweet person who whenever she goes out shopping and sees props that I may like or I can use for my photographs she calls me and purchases them for me.

The pan that you see in this pic is bought by her. That’s why you got these lovely pictures. Anyways coming back to today’s recipe, this dish is prepared whenever we are running out of vegetables. It is a delicious recipe to have with roti or even rice. You can have it for breakfast, lunch or even dinner.

The special ingredient in this dish is fennel seeds (perunjeerakam). In Indian restaurants or parties fennel seeds are served since it aids in digestion and cools the stomach. Adding this spice in this dish not only gives it distinct taste with its little sweetness but also helps in digesting the egg.

3INGREDIENTS:

Eggs – 3

Onion – 1 medium

Ripe Tomatoes – 2 big

Chilly Powder – 1/2 tblspn

Turmeric Powder – 1/2 tsp

Fennel Seeds – 1 tsp

Curry Leaves – 1 or 2 stems

Mustard Seeds – 1 tsp

Oil – 1 tblspn

Salt to taste

1INSTRUCTIONS:

  1. Heat oil in a kadai.
  2. Splutter mustard seeds.
  3. Add chopped onions and saute till translucent.
  4. Add curry leaves.
  5. Add chopped tomatoes.
  6. Close with a lid and cook till the tomatoes are soft and mushy.
  7. Add turmeric and chilly powder and saute for a minute.
  8. Break the eggs and start scrambling. Season with salt.
  9. Keep stirring at 30 seconds interval.
  10. Keep breaking big chunks into smaller ones.
  11. Cook till the eggs are cooked and the water content has disappeared.
  12. Add fennel seeds and mix.

Serve hot.

 

RICH CREAMY EGG- CASHEW CURRY

3

On a lazy day, you open up the fridge and wonder what to cook .That’s when you realize that the grocery is almost finished and what is left is bits and pieces of everything. Suddenly you panic. It is almost breakfast time and when the family is gearing up to start their daily chore you may have to end up feeding them plain toast. Then suddenly you glance on the egg rack. Voila you have 1 or 2 eggs. A quick egg curry is what you need which will go well with rotis, appams, dosa, bread and even rice. You are a genius now. You are happy. Your family is well fed and happy. All the tummies are happy and ready to tackle the day.

Eggs are the most common and regularly found in every kitchen. But we get bored of the same old style of egg preparation. However, eggs are the most versatile

Egg curry is found in every cuisine. There are so many varieties of egg curries that it is difficult to keep count. A rich egg curry is a delight to have with rotis, appams or even bread.

Today’s recipe is a royal egg curry. I say ‘royal’ because it has extensive use of cashews. Cashews provide a creamy and sweet texture to the spicy egg curry.

INGREDIENTS:

Eggs – 2 hard boiled

Onion – 1 large

Tomatoes – 2 medium

Potatoes – 2 medium

Ginger – Garlic paste – 1 tblspn

Cashews – 6-8

Coriander Powder – 2 tsp

Chilli Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/4 tsp

Fennel Seeds / saunf – 1 tblspn

Curry Leaves – 2 stems

Mustard Seeds – 1/2 tsp

Chopped Coriander leaves – 2 tblspn

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes.
  2. Hard boil the eggs, peel and keep aside.
  3. Grind the cashews to a smooth paste in a blender adding a little water. Keep aside.
  4. In a blender, take chopped onions, tomatoes, ginger – garlic, chilly, turmeric, coriander, garam masala, and fennel seeds.
  5. Blend it to a smooth paste.
  6. In a kadai, add oil. Once the oil is hot, splutter mustard seeds.
  7. Add the curry leaves. Let them splutter for a few seconds.
  8. Add the onion-tomato paste and roast till the raw smell leaves.
  9. Once the oil starts separating , add 1 cup water and chopped potatoes and bring it to a boil.
  10. Add salt, close the lid of the kadai, and let the potatoes cook.
  11. Once the potatoes are cooked soft, add the cashew paste and mix well. Make sure that it comes to boil but does not boil. Boiling it may cause the gravy to split.
  12. Take it off heat and add the slit egg pieces.
  13. Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves. 

    Serve hot with rotis/phulkas/appams/bread.

Note: This recipe is also featured in Archana’s Kitchen.2

 

KADA MUTTA ROAST/ QUAIL EGGS ROAST

 

2I got a surprise today. My parents are visiting and they got a bag full of goodies. One among them were rambutan. They remembered that I absolutely love this fruit. Parents the best. So even though I am sleep deprived, I have a messy house and a cranky toddler I have reason to be happy.

Enough of the talk. Let’s move straight on to today’s recipe. As mentioned in my previous post on quail eggs these are much better health wise than the regular chicken eggs

For those who are unaware of the benefits of quail eggs over chicken eggs, here is some pointers:

13% protein compared to 11 % protein of chicken eggs

140% vitamin B1 compared to 100 % of chicken eggs.

Quail eggs helps to fight allergy symptoms

Richer in phosphorous and calcium than chicken eggs.

Do not worry about the taste. You won’t notice the taste difference since there is none. Quail eggs taste the same as chicken eggs.

4INGREDIENTS:

Quail Eggs – 5

Onion – 2 large

Tomato – 2 medium

Chilly Powder – 2 tsp

Coriander Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Garam masala powder – 1/4 tsp

Mustard Seeds – 1/2 tsp

Ginger-garlic paste – 1/2 tsp

Coriander Leaves – 2 tblspn

Curry Leaves – 1 stem

Oil – 1/2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Hard boil and peel the quail eggs.
  2. In a kadai heat oil.
  3. Splutter mustard seeds.
  4. Add thinly cut onions and salt.
  5. Saute on high heat till onions turn translucent.
  6. Add curry leaves.
  7. Add ginger-garlic paste and saute till the raw smell leaves.
  8. Lower the flame and tomatoes.
  9. Close the lid and let the tomatoes cook.
  10. Once the tomatoes are cooked mash them lightly with spoon.
  11. Make a well in the center of the kadai and add the coriander, chilly, turmeric and garam masala. Saute them lightly. Then mix it completely.
  12. Keep mixing for a minute till the masalas are nicely mixed.
  13. Take it off the flame and add the eggs in.
  14. Garnish with coriander leaves.

Serve this with rice, phulkas/ rotis/ chapathis or appams/idiappams. Enjoy your day through all the imperfections life throws us.

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