முட்டை மாஸ் – Recipe for preparation of muttai mass – Pudukottai special recipe made with boiled eggs and salna. Pudukottai egg mass recipe. Recipe with step by step pictures.

Muttai Mass or Pudukottai egg mass is a side dish that seems to have originated from Pudukottai, Tamilnadu. Its believed that this recipe was the brain child of the master (chef) at Muthupillai Canteen several decades ago. When the restaurant ran out of gravies for the night, the chef made this egg side dish with whatever leftover gravy (salna) he could lay his hands on and it immediately caught on with its customers. People started saying that the dish was “mass” (really good) and that’s how it got its name. This side dish can be easily made with any left over salna or meat gravy. I have made a vegetarian version of the salna today for making the muttai mass.

This is a two part recipe. First we will make a plain salna and use the salna to make the muttai mass. If you have any left over chicken kuzhambu or kurma, you can use that also. The salna is itself very good side dish for chapati, idli or parotta. I will show a very simple salna recipe that is vegetarian. Here is how to do it.

First lets make a plain salna.
We will be making a masala paste and here is what you will need.

Heat peanut oil in a pan and add in all the dry spices and curry leaves. Roast on a low flame for a couple of minutes.

Add in the green chillies, ginger, garlic and onions. Saute on a low flame for 5-7 minutes. It is important to keep the flame on low so the spices does not burn.

Once the onions are soft, add in the tomatoes. Preferably country tomatoes (naatu thakkali) which have a slight tang to it. Saute till the tomatoes are soft and cooked down.

Add in the red chilli powder, salt and fresh shredded coconut.

Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.

Grind the masala to a fine paste. Add a cup of water while grinding.

Heat oil in a kadai and add in the fennel seeds. Add in the sliced onions and saute for a few minutes till the onions are soft.

Add in the chopped mint leaves.

Add the ground masala and two cups of water.

Let the salna simmer for five minutes. Remove from heat and add in the coriander leaves. Salna is ready.

Now lets make our star, muttai mass using the salna we made.
We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 6 pieces. Set aside.

Heat oil in a pan and add in the curry leaves, green chillies and onions. Saute for 3-4 minutes till the onions are soft.

Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.

Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.

Add in three ladles (about one cup) of salna to the pan.

Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.

Muttai mass is ready. Its a fantastic side dish that goes so well with everything like chapati, dosa, parotta and even pulao.

Muttai Mass and Salna Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

முட்டை மாஸ் – Recipe for preparation of muttai mass – Pudukottai special recipe made with boiled eggs and salna. Pudukottai egg mass recipe. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 serving

Ingredients

For the Salna Masala

• ½ inch piece ginger
• 5-6 cloves garlic
• ¼ cup onion
• 2 tomatoes (preferably country tomatoes - naatu thakkali)
• 3 green chillies
• 1 tablespoon fried gram - daliya (pottukadalai)
• ½ teaspoon fennel seeds
• ½ teaspoon black peppercorn
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• 1 sprig curry leaves
• 2 cloves
• ¼ inch piece cinnamon
• ¼ cup fresh shredded coconut
• 1 tablespoon peanut oil
• 1 teaspoon red chilli powder
• 1 teaspoon salt

Other Ingredients for salna

• 1 tablespoon peanut oil
• ½ teaspoon fennel seeds
• 1 onion, sliced (1/4 cup)
• 3-4 sprig mint leaves, chopped
• 2 sprig coriander leaves

For the Muttai Mass

• 4 hard boiled eggs, peeled and cut
• 1 tablespoon peanut oil
• 1 sprig curry leaves
• ½ cup onion, sliced
• 2-3 green chillies, sliced
• 1 tomato, chopped
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• ½ teaspoon chilli powder
• ½ teaspoon coriander powder
• 1 cup salna (prepared as per recipe above)

Instructions

Salna

1. Heat peanut oil in a pan and add in all the dry spices and curry leaves. Roast on a low flame for a couple of minutes.
2. Add in the green chillies, ginger, garlic and onions. Saute on a low flame for 5-7 minutes. It is important to keep the flame on low so the spices does not burn.
3. Once the onions are soft, add in the tomatoes. Preferably country tomatoes (naatu thakkali) which have a slight tang to it. Saute till the tomatoes are soft and cooked down.
4. Add in the red chilli powder, salt and fresh shredded coconut.
5. Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.
6. Grind the masala to a fine paste. Add a cup of water while grinding.
7. Heat oil in a kadai and add in the fennel seeds. Add in the sliced onions and saute for a few minutes till the onions are soft.
8. Add in the chopped mint leaves.
9. Add the ground masala and two cups of water.
10. Let the salna simmer for five minutes. Remove from heat and add in the coriander leaves. Salna is ready.

Muttai Mass

1. We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 6 pieces. Set aside.
2. Heat oil in a pan and add in the curry leaves, green chillies and onions. Saute for 3-4 minutes till the onions are soft.
3. Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.
4. Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.
5. Add in three ladles (about one cup) of salna to the pan.
6. Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.
7. Muttai mass is ready.

3.5.3251

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Recipe for Bread Omelet / Omelette made Indian style. Recipe with step by step pictures / images and video. Bread omelet toast sandwich recipe Tamil style. முட்டை பிரட் ஆம்லெட் செய்வது எப்படி.

There are a countless number of ways to do bread omelette and this is my way of doing it. Bread and eggs for breakfast is comfort food for all of us. I like to add a little bit of mayonnaise to my bread omelette. I also like to make it extra spicy. Two eggs per omelette is ideal per person. I also like to add a little water while making the omelette as it makes for very soft and fluffy omelettes. Instead of water, one can add milk too.

Here is the video of how to do bread omelette sandwich Indian style.

Here is the step by step recipe of how to do bread omelette sandwich Indian style.
Two eggs is ideal for one sandwich. Country eggs taste really great in a bread omelette. But use whatever eggs you have on hand. Break the eggs in a bowl and set aside.

Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies and coriander leaves. Add a little water. The water will lighten the batter and makes for really soft omelettes. Instead of water, one can use a tablespoon of milk too.

Whisk everything with a fork for a few seconds. Set aside.

Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.

Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well.

Immediately flip the bread. A little bit of the egg mixture would stick to the bread.

Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.

Cook for 30 seconds on a medium flame.

Now, flip the omelette along with the bread slices.

Fold the omelette on the bread like the picture below. Watch the video if doubtful.

Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich.

Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich.

Fold the sandwich and cook the sides like the picture below.

Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.

Sprinkle a little coriander leaves and green chillies. Serve hot with tea.

Bread Omelette Recipe

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★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Prep Time: 3m
• Cook Time: 3m
• Total Time: 6m
• Yield: 1 serving

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Recipe for Bread Omelet / Omelette made Indian style. Recipe with step by step pictures / images and video. Bread omelet toast sandwich recipe Tamil style. முட்டை பிரட் ஆம்லெட் செய்வது எப்படி.

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Ingredients

• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon green chilli, finely chopped
• 2 tablespoon onion, finely chopped
• 1 teaspoon coriander leaves, finely chopped
• 1 tablespoon water
• 1 teaspoon + 1/2 teaspoon unsalted butter
• 2 sandwich bread slices
• a pinch of black pepper
• 1 teaspoon mayonnaise (optional)
• coriander and green chillies for garnish

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Instructions

• Break the eggs in a bowl and set aside. Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies, coriander leaves and water.
• Whisk everything with a fork for a few seconds. Set aside.
• Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.
• Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well. Immediately flip the bread. A little bit of the egg mixture would stick to the bread. Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.
• Cook for 30 seconds on a medium flame. Now, flip the omelette along with the bread slices. Fold the omelette on the bread like the picture below. Watch the video if doubtful.
• Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich. Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich. Fold the sandwich and cook the sides.
• Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.

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The post Bread Omelette Recipe appeared first on Kannamma Cooks.

Chicken Manchurian Recipe – Recipe for easy restaurant style chicken manchurian dry recipe. Recipe with step by step pictures and video.

Here are other chicken recipes from the site.
Chicken Recipes

Here is the video of how to make Chicken Manchurian Recipe

Here is how to make Chicken Manchurian Recipe
First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too.

Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.

Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot, place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.

Now we will make the sauce for the chicken manchurian
Heat oil in a pan and add in the minced garlic and minced ginger. I love the flavour of garlic and ginger in Indo-Chinese dishes. Be lavish with them. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.

In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well.

Add it to the pan. Cook for a minute.

Also make a corn starch slurry by mixing corn flour (corn starch) and water.

Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes.

Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well.

Serve immediately.

Chicken Manchurian Recipe – Dry Restaurant Style

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• Author: Suguna Vinodh
• Prep Time: 30m
• Cook Time: 20m
• Total Time: 50m
• Yield: 4-5 servings

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Chicken Manchurian Recipe – Recipe for easy restaurant style chicken manchurian dry recipe. Recipe with step by step pictures and video.

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Ingredients

Marinating chicken for chicken manchurian

500 grams boneless chicken breasts, diced
1/2 teaspoon salt
1/2 teaspoon black pepper powder
1 Egg
1 teaspoon soy sauce
1/4 cup maida /all purpose flour
1/4 cup corn starch
1/4 teaspoon baking powder

Other ingredients for making chicken manchurian

1 teaspoon vegetable oil (plus 1 cup vegetable oil to deep fry)
2 tablespoon minced ginger
2 tablespoon minced garlic
1/2 cup onion, diced
1/2 cup green capsicum, diced
1/2 cup red capsicum, diced
2 tablespoon spring onions, chopped
2 tablespoon coriander leaves, chopped

For the Sauce

1.5 tablespoon soy sauce
1 teaspoon chilli garlic sauce
2 tablespoon tomato ketchup
1/4 teaspoon black pepper powder
1/2 teaspoon salt
1/4 cup water

Corn starch slurry

2 tablespoon corn starch
1 cup water

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Instructions

• First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too. Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
• Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
• Heat oil in a pan and add in the minced garlic and minced ginger. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
• In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well. Add it to the pan. Cook for a minute.
• Also make a corn starch slurry by mixing corn flour (corn starch) and water. Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes. Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.

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Keywords: chicken manchurian

The post Chicken Manchurian Recipe – Dry Restaurant Style appeared first on Kannamma Cooks.

Recipe for Spicy Andhra egg curry made with boiled eggs. Tomato and tamarind based egg curry recipe. Easy and simple egg curry for rice. Recipe with step by step pictures and video.

Here are other egg recipes from the site
Egg Recipes

Here is the video of how to make Andhra Egg Curry – Kodi Guddu Pulusu Recipe

Here is how to make Andhra Egg Curry – Kodi Guddu Pulusu Recipe

Frying the Eggs
First step in making the Andhra Egg Curry – Kodi Guddu Pulusu is to fry the eggs. Take a fork and poke some holes on the boiled eggs. The holes will allow the masala to penetrate into the eggs. Set aside. To know how to boil perfect eggs, check the link here.

Heat oil in a pan and add in the curry leaves and the green chillies. Add in the eggs and the salt. After adding the eggs, do not move the eggs or disturb the eggs for a minute. The outer layer will tear. Allow the outer layer of the eggs to brown and crisp up. Move the eggs after a minute and let it slightly crisp up on all sides.

Add in the turmeric powder and red chilli powder. Fry for a minute. Remove the eggs onto a plate and set aside. The crisped up curry leaves and the fried green chillies can be used as a garnish in the end when plating the recipe. The crisped up curry leaves are very tasty.

Making the Andhra Egg Curry – Kodi Guddu Pulusu Recipe
In the same pan, add in some more oil. Add in the fenugreek seeds. Do not add a lot of fenugreek seeds as the curry will become bitter. Add in the mustard seeds, cumin seeds, curry leaves, red chillies and the green chillies. Add in the finely chopped onions.

Sauté the onions till the onions are soft. It will take about 5-7 minutes on a medium flame. Add in the ginger garlic paste and sauté for a few minutes.

Add in the grated tomatoes and the salt. I use a box grater to grate my tomatoes. If hard pressed for time, just pulse the tomatoes in a mixie for several times to get a coarse puree and use it in the recipe. Mix well to combine.

Cover the pan with a lid and let the curry simmer on a low flame for about 10 minutes. Add in the spice powders and saute till the oils separate from the mixture.

Keep sautéing to avoid scorching at the bottom of the pan.

In the mean time, soak tamarind in hot water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith.

Add in the tamarind pulp and water.

Add in the sugar and mix well to combine. The little bit of sugar will help balance the flavors of the curry.

Simmer the curry for a few minutes to cook the tamarind.

Add in the boiled eggs and cook for couple of minutes more to warm up the eggs. Do not cook for long after adding the eggs.

Finally finish the curry with a generous sprinkling of coriander leaves and the crisped up curry leaves and green chillies (that came while frying the eggs).

Serve Andhra Egg Curry hot with rice and a little drizzle of ghee on top of the rice.

Andhra Egg Curry – Kodi Guddu Pulusu Recipe

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• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 30m
• Total Time: 45m
• Yield: 3-4 servings

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Recipe for Spicy Andhra egg curry made with boiled eggs. Tomato and tamarind based egg curry recipe. Easy and simple egg curry for rice. Recipe with step by step pictures and video.

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Ingredients

For frying the eggs for Andhra Egg Curry

1 tablespoon groundnut oil
1 sprig curry leaves
4 green chillies
6 boiled eggs
1/4 teaspoon salt
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder

For making the Andhra Egg Curry

2 tablespoon groundnut oil
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 sprig curry leaves
2 dried red chillies
4 green chillies, slit
2 cups finely chopped onions
2 teaspoon ginger garlic paste
1.5 cups grated tomatoes
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon garam masala
1 gooseberry size tamarind
2 cups water
1/4 teaspoon sugar
2 tablespoon coriander leaves, chopped

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Instructions

Frying the Eggs for Andhra Egg Curry

First step in making the Andhra Egg Curry – Kodi Guddu Pulusu is to fry the eggs. Take a fork and poke some holes on the boiled eggs. The holes will allow the masala to penetrate into the eggs. Set aside.

Heat oil in a pan and add in the curry leaves and the green chillies. Add in the eggs and the salt. After adding the eggs, do not move the eggs or disturb the eggs for a minute. The outer layer will tear. Allow the outer layer of the eggs to brown and crisp up. Move the eggs after a minute and let it slightly crisp up on all sides. Add in the turmeric powder and red chilli powder. Fry for a minute. Remove the eggs onto a plate and set aside.

Making the Andhra Egg Curry – Kodi Guddu Pulusu Recipe

In the same pan, add in some more oil. Add in the fenugreek seeds. Do not add a lot of fenugreek seeds as the curry will become bitter. Add in the mustard seeds, cumin seeds, curry leaves, red chillies and the green chillies. Add in the finely chopped onions. Sauté the onions till the onions are soft. It will take about 5-7 minutes on a medium flame. Add in the ginger garlic paste and sauté for a few minutes. Add in the grated tomatoes and the salt. Mix well to combine.

Cover the pan with a lid and let the curry simmer on a low flame for about 10 minutes. Add in the spice powders and saute till the oils separate from the mixture. Keep sautéing to avoid scorching at the bottom of the pan.

In the mean time, soak tamarind in hot water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp and water. Add in the sugar and mix well to combine. The little bit of sugar will help balance the flavors of the curry. Simmer the curry for a few minutes to cook the tamarind.

Add in the boiled eggs and cook for couple of minutes more to warm up the eggs. Do not cook for long after adding the eggs. Finally finish the curry with a generous sprinkling of coriander leaves and the crisped up curry leaves and green chillies (that came while frying the eggs).

Serve Andhra Egg Curry hot with rice and a little drizzle of ghee on top of the rice.

Notes

I use a box grater to grate my tomatoes. If hard pressed for time, just pulse the tomatoes in a mixie for several times to get a coarse puree and use it in the recipe.

Keywords: Andhra Egg Curry

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Recipe for Varutharacha Mutta Curry – Roasted Coconut Egg Curry recipe. Egg curry made with roasted coconut masala and spices. Egg curry recipe with step by step pictures.

Egg curry in any form is welcome at our home. We all love eggs and this Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is an excellent curry that goes well with idli and appam.
Idli Recipe
Kerala Style Appam Recipe

Here is how to make Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe
We will first make a roasted coconut masala. This recipe is made with coconut oil. If you do not want to use coconut oil, you can substitute it with vegetable oil. Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft.
Note: Do not add too much spices, garlic or ginger. It will over power the curry. A little goes a long way.

Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Getting the coconut nicely roasted is key to the recipe.

Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature.

Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.

Making the Egg Curry
Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes.

Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy.

Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame.

After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.

Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is ready. Serve hot with Idli, Dosa or Appam.

Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe

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• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 40m
• Total Time: 55m
• Yield: 6

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Recipe for Varutharacha Mutta Curry – Roasted Coconut Egg Curry recipe. Egg curry made with roasted coconut masala and spices. Egg curry recipe with step by step pictures.

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Ingredients

For the roasted coconut masala

1 teaspoon coconut oil
1/2 inch piece cinnamon
2 cloves
1/2 teaspoon fennel seeds
5 cloves garlic
1/4 inch piece ginger
1 sprig curry leaves
2 green chillies
1 small onion, chopped (about 1/4 cup)
1/2 cup fresh shredded coconut
1/2 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 cup water

For the curry

4 Eggs
2 tablespoon coconut oil
1/4 teaspoon mustard seeds
2 sprigs curry leaves
2 dried red chillies
5 Indian shallots, sambar onions, sliced
2 tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon sugar
2 tomatoes, chopped
2 cups water
3 sprigs coriander leaves, finely chopped

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Instructions

Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature. Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.

Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes. Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy. Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame. After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.

Keywords: varutharacha mutta curry

The post Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe appeared first on Kannamma Cooks.

Egg cubes masala curry recipe. Whipped eggs are steamed and cut into cubes. The cubes are then stir-fried in a spicy masala. Recipe with step by step pictures.

Here is a very different recipe for egg masala made with egg cubes. The egg cubes are first steamed and then cut into bite sized cubes. The cubes are then stir-fried in a spicy onion-tomato masala. It is a perfect side dish that goes well for lunch along with rice or as a side for chapati. Here is how to do Egg Cubes Masala Recipe.

Here are other Egg recipes from the site.

Making the egg cubes
I have used 5 eggs for making this recipe today. Break the eggs into a wide bowl and add quarter teaspoon of salt. Mix well with a fork to combine the yolks and the egg whites.

Steam the eggs for 5-6 minutes in a steamer. After the said time, remove from heat and set aside to cool a bit.
Note: Do not fill the pan to the brim as the eggs will expand while steaming. Keep that in mind.

Run a knife through the sides of the bowl and gently use the knife to release the eggs from the bottom of the bowl. Invert to a plate and cut the steamed egg into small bite sized cubes.

Some of the egg mixture will be sticking to the bowl. Around a good tablespoon or so. Scrape it and use it along with the cubes or you can feed it to your pet. Do not waste it.

Making the egg cubes masala
Heat oil in a frying pan. Add in the mustard seeds, fennel seeds, finely chopped curry leaves, chopped green chillies and chopped garlic. Let the mustard seeds crackle. Fry for a few seconds.

Add in the chopped onions. Sauté for 3-4 minutes till the onions are soft and starting to brown.

Add in the tomatoes and the salt. Sauté the tomatoes on a medium flame till the tomatoes are mushy and juiced down. Cover the pan with a lid and cook the tomatoes so it cooks fast. Add in the turmeric powder and red chilli powder. Sauté for a couple of minutes. If the mixture looks very dry, Add in couple of tablespoons of water.

Add in the egg cubes and gently mix well to combine. Be gentle so the egg cubes do not break. Let the cubes warm up and absorb the masala. Add in the finely chopped coriander leaves.

Easy and delicious Egg cubes masala is ready. Serve hot!

Hope you make this egg cube masala at home. Let me know how you like it in the comments below.

Egg Cubes Masala Recipe

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• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 15m
• Total Time: 25m
• Yield: 4

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Egg cubes masala curry recipe. Whipped eggs are steamed and cut into cubes. The cubes are then stir-fried in a spicy masala. Recipe with step by step pictures.

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Ingredients

For Making Egg Cubes

5 eggs
1/4 teaspoon salt

For Egg Cubes Masala

2 tablespoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
2 sprigs curry leaves, finely chopped
1 green chilli, finely chopped
1 tablespoon garlic, finely chopped
1/2 cup onions, finely chopped
2 tomatoes, finely chopped
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 tablespoon water
3 sprigs coriander leaves

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Instructions

Break the eggs into a wide bowl and add quarter teaspoon of salt. Mix well with a fork to combine the yolks and the egg whites. Steam the eggs for 5-6 minutes in a steamer. After the said time, remove from heat and set aside to cool a bit. Run a knife through the sides of the bowl and gently use the knife to release the eggs from the bottom of the bowl. Invert to a plate and cut the steamed egg into small bite sized cubes. Set aside.

Heat oil in a frying pan. Add in the mustard seeds, fennel seeds, finely chopped curry leaves, chopped green chillies and chopped garlic. Let the mustard seeds crackle. Fry for a few seconds. Add in the chopped onions. Sauté for 3-4 minutes till the onions are soft and starting to brown.

Add in the tomatoes and the salt. Sauté the tomatoes on a medium flame till the tomatoes are mushy and juiced down. Cover the pan with a lid and cook the tomatoes so it cooks fast. Add in the turmeric powder and red chilli powder. Sauté for a couple of minutes. Add in a little water if the mixture is very dry.

Add in the egg cubes and gently mix well to combine. Be gentle so the egg cubes do not break. Let the cubes warm up and absorb the masala. Add in the finely chopped coriander leaves.  Easy and delicious Egg cubes masala is ready. Serve hot!

Keywords: egg cubes masala

The post Egg Cubes Masala Recipe appeared first on Kannamma Cooks.

Healthy stove top Egg White Frittata recipe. Naturally low carb and and low in fat. Recipe for frittata with step by step pictures and video.

Here is a simple and easy stove top frittata made with egg whites and loaded with veggies. A perfect breakfast fully loaded with protein and fiber from the vegetables. I have made the frittata adding a little South Indian touch with the addition of ingredients like curry leaves, turmeric etc… that is anti inflammatory and good for health. You can adapt the recipe by adding vegetables of your liking. Spinach, Asparagus etc.. works really well. Here is how to make Egg White Frittata.

Here is some of the links that will be useful for making egg white frittata
Non Stick Frying Pan with Lid
Olive Oil
Turmeric Powder
Red Chilli Flakes
Peri Peri Seasoning

Here is the video of Egg White Frittata – Stove Top Method

Here is how to make Egg White Frittata – Stove Top Method

Take a pan and add in the oil, chopped curry leaves, chopped garlic and chopped spring onion (the stem part / white part only). Sauté for a few minutes.

Add in the finely chopped onion and the finely chopped green chillies. Sauté for a few minutes till the onions are soft and starting to brown.

Add in the finely chopped bell peppers and the thinly sliced mushrooms.

Mix well to combine. Add a little salt and cover the pan with a lid. Cook for a few minutes on a low flame till the mushrooms are soft.

Take a bowl and add in the black pepper powder, turmeric powder, red chilli flakes, salt and little water. Mix well to combine. Adding the spice powder first in water avoids lumps and the powders dissolve and spread evenly in the egg mixture.

Add in the egg whites. You can also add whole eggs instead of egg whites. Add in the chopped coriander leaves and spring onions. Mix well to combine.

Add in the egg mixture to the pan. Reduce the flame to low. Gently scramble the egg whites until its 75% cooked. Cooking the eggs on a low flame keeps the eggs soft.

Flatten the surface and top it with tomato slices.
Note: At this stage you can sprinkle some cheese on top if you like.

With the flame on low, cook for 3-4 minutes. Cover the pan with a lid while cooking at this stage. Remove the pan from heat and let it cool for a few minutes. Gently cut triangles of the frittata.

In the mean time, lets make a cucumber salad. Slice the cucumbers in a mandoline. Add it to a bowl. To the bowl, add in the black salt, peri peri seasoning and the honey. Mix well to combine. Chill in the refrigerator till needed.

Arrange the cucumber slices on a plate and serve with a slice of the frittata.

Frittata can be served hot or at room temperature.

Egg White Frittata – Stove Top Method

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★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 4 servings

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Healthy stove top Egg White Frittata recipe. Naturally low carb and and low in fat. Recipe for frittata with step by step pictures and video.

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Ingredients

Ingredients for the frittata

1 teaspoon olive oil
1 sprig curry leaves, finely chopped
2 cloves of garlic, finely chopped
3 sprigs spring onion, (the white stem part)
1/2 cup onion, finely chopped
1 green chilli, finely chopped
1/4 cup yellow bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 teaspoon salt
1/2 cup button mushroom, thinly sliced
1/4 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
3 tablespoon water or stock
250ml egg whites
3 tablespoon coriander leaves, finely chopped
3 sprigs spring onion, green part, finely chopped
1 tomato, sliced
spring onions for garnish

For the cucumber salad

2–3 cucumbers, thinly sliced
1/4 teaspoon, black salt
1/2 teaspoon, peri peri seasoning
1 teaspoon honey

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Instructions

Take a pan and add in the oil, chopped curry leaves, chopped garlic and chopped spring onion (the stem part / white part only). Sauté for a few minutes. Add in the finely chopped onion and the finely chopped green chillies. Sauté for a few minutes till the onions are soft and starting to brown.

Add in the finely chopped bell peppers and the thinly sliced mushrooms. Mix well to combine. Add a little salt and cover the pan with a lid. Cook for a few minutes on a low flame till the mushrooms are soft.

Take a bowl and add in the black pepper powder, turmeric powder, red chilli flakes, salt and little water. Mix well to combine. Adding the spice powder first in water avoids lumps and the powders dissolve and spread evenly in the egg mixture.

Add in the egg whites. You can also add whole eggs instead of egg whites. Add in the chopped coriander leaves and spring onions. Mix well to combine. Add in the egg mixture to the pan. Reduce the flame to low. Gently scramble the egg whites until its 75% cooked. Cooking the eggs on a low flame keeps the eggs soft. Flatten the surface and top it with tomato slices.

With the flame on low, cook for 3-4 minutes. Cover the pan with a lid while cooking at this stage. Remove the pan from heat and let it cool for a few minutes. Gently cut triangles of the frittata.

In the mean time, lets make a cucumber salad. Slice the cucumbers in a mandoline. Add it to a bowl. To the bowl, add in the black salt, peri peri seasoning and the honey. Mix well to combine. Chill in the refrigerator till needed.

Arrange the cucumber slices on a plate and serve with a slice of the frittata. Frittata can be served hot or at room temperature.

Keywords: Egg White Frittata

The post Egg White Frittata – Stove Top Method appeared first on Kannamma Cooks.

Recipe for Mangalore style egg curry made with a home made curry paste from scratch. Recipe with step by step pictures and video.

Here is a very flavorful and robust egg curry recipe made Mangalorean style. The Byadagi chillies impart a nice red colour while the coconut paste gives the curry a nice rich texture and body. This curry is traditionally made with coconut oil. If you do not want to use coconut oil, use any vegetable oil of your choice. A perfect egg curry for rice.

Here are some of the gadgets and ingredients you can buy online for making this recipe
Indian heavy duty mixie
Byadagi Chillies
Coconut Oil

Here is the video of Mangalore style egg curry

Here is the recipe for Mangalore style egg curry
I have used coconut oil for making this recipe. Coconut oil makes the egg curry very flavorful. Heat coconut oil in a pan and add in Byadagi chillies. Roast for a few seconds. Remove from heat and set aside on a plate to cool. Byadagi chillies are native to Karnataka and impart a fiery red colour to the gravies. They are not spicy. I have used 6 chillies today. Here is where you can source Byadagi chillies online.

With the remaining oil in the pan, add in the coriander seeds, black pepper, cumin seeds, fenugreek seeds and curry leaves. Roast on a low flame for a minute until aromatic. Do not add a lot of fenugreek seeds as fenugreek is very bitter. Remove from heat and set aside to cool.

In the same pan, add a teaspoon of oil and add in the garlic, ginger and sliced onions. Add in the tamarind and sauté for a couple of minutes until the onions are soft. No need to brown the onions.

Add in the turmeric powder and sauté for a few seconds.

To the cooled ingredients add in the fresh coconut.

Add in a cup of water and grind to a smooth paste.

Add in the ground paste to the pan. Add in a cup of more water.

Add in the salt and mix well to combine. Simmer the curry for five minutes.

Add in the boiled eggs to the curry. Score the eggs with a knife so the flavour can get into the eggs.

Heat a tablespoon of coconut oil in a pan and add in a sprig of curry leaves and sliced onions.

Sauté till the onions are nice and brown.

Add the roasted onions and curry leaves mixture to the egg curry.

Add in the coconut milk and let it come to a low boil. Finish the curry with a generous sprinkling of coriander leaves.

Serve the egg curry with rice.

Mangalore Style Egg Curry

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• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 20m
• Total Time: 35m
• Yield: 4-5 servings

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Recipe for Mangalore style egg curry made with a home made curry paste from scratch. Recipe with step by step pictures and video.

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Ingredients

Main Ingredients

2 teaspoon coconut oil
6 byadagi red chillies
3/4 teaspoon coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon cumin seeds
1/8 teaspoon fenugreek seeds
1 sprig curry leaves
1 tabelspoon garlic, chopped
1/2 tablespoon ginger, chopped
3 tablespoon onions, sliced
1 marble sized tamarind
1/2 teaspoon turmeric powder
1/3 cup fresh coconut
2 cups water
1 teaspoon salt
4 eggs, boiled and peeled
1/2 cup thick coconut milk
1 tablespoon coriander leaves, chopped

For Tempering

1 tablespoon coconut oil
1 sprig curry leaves
1/4 cup onions, sliced

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Instructions

Heat coconut oil in a pan and add in Byadagi chillies. Roast for a few seconds. Remove from heat and set aside on a plate to cool. With the remaining oil in the pan, add in the coriander seeds, black pepper, cumin seeds, fenugreek seeds and curry leaves. Roast on a low flame for a minute until aromatic. Remove from heat and set aside to cool. In the same pan, add a teaspoon of oil and add in the garlic, ginger and sliced onions. Add in the tamarind and sauté for a couple of minutes until the onions are soft. No need to brown the onions. Add in the turmeric powder and sauté for a few seconds. To the cooled ingredients add in the fresh coconut. Add in a cup of water and grind to a smooth paste.

Add in the ground paste to the pan. Add in a cup of more water. Add in the salt and mix well to combine. Simmer the curry for five minutes. Add in the boiled eggs to the curry. Score the eggs with a knife so the flavour can get into the eggs.

Heat a tablespoon of coconut oil in a pan and add in a sprig of curry leaves and sliced onions. Sauté till the onions are nice and brown. Add the roasted onions and curry leaves mixture to the egg curry. Add in the coconut milk and let it come to a low boil. Finish the curry with a generous sprinkling of coriander leaves.

Serve the egg curry with rice.

Notes

I have used canned coconut milk for making this recipe.

If you want a spicy curry, use a combination of Guntur and Byadagi chillies.

Keywords: Mangalore egg curry

The post Mangalore Style Egg Curry appeared first on Kannamma Cooks.

Recipe for muttai kari dosai made with boiled eggs and onion tomato masala. This is used as a topping for the dosai. Recipe with video.

This is an easy and delicious dish to make when you have excess boiled eggs at home. The boiled eggs are mixed with a spicy sautéed onion and tomato mixture. Make sure to spend that extra minute to fine chop the ingredients. To this, I whisk in a couple of eggs too so the egg mixture will stick to the dosai without falling while flipping the dosai. The creamy cooked eggs on dosai – a sure winner. It tastes super crisp on the sides and creamy on every bite. This dosai doesn’t even need accompaniment. It can be served as is.

I use regular idli dosai batter for making this recipe – https://www.kannammacooks.com/idli-dosai-batter-recipe/

Here are some products that will be useful for making Muttai Kari Dosai – Egg Masala Dosai
Triply heavy Saute Pan https://amzn.to/39OKH7x
Garlic Press https://amzn.to/3A1GlF6
Cast Iron Dosai Pan https://amzn.to/3zTBbe3
Dosai Turner https://amzn.to/3zZio0S
Indian Sesame Oil https://amzn.to/3AZ2wwJ

Here is the video of how to make Muttai Kari Dosai – Egg Masala Dosai

Muttai Kari Dosai – Egg Masala Dosai

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★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Total Time: 30m
• Yield: 9 mini dosai

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Recipe for muttai kari dosai made with boiled eggs and onion tomato masala. This is used as a topping for the dosai. Recipe with video.

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Ingredients

For the Muttai Kari Dosai Masala

1 tablespoon Indian Sesame Oil
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
3 cloves garlic, minced
1 tablespoon curry leaves, finely chopped
1/2 cup Onion, finely chopped
1/2 teaspoon salt
1/2 cup tomatoes, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon black pepper powder
2–3 finely chopped green chillies
2 tablespoon coriander leaves, finely chopped

Other Ingredients

2 boiled eggs, peeled and coarsely chopped
2 raw eggs
3 cups idli – dosai batter
Indian sesame oil for making dosai
1 teaspoon black pepper powder – for finishing

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Instructions

For the Muttai Kari Dosai Masala

Heat oil in a pan. I like the flavour of Indian sesame oil for this recipe. When the oil is hot, add in the cumin seeds, fennel seeds, finely chopped curry leaves and finely chopped onions. You want to fine chop all the ingredients. If the pieces are big, it wont adhere well to the dosai when added as a topping.  Saute the onions till soft.

Add in the salt and the finely chopped tomatoes. Saute for a few minutes. Add in all the spice powders and sauté for a few seconds. Finally add in the chopped green chillies and the coriander leaves. Adjust the chillies according to your taste.

Take a bowl and add in couple of boiled and peel eggs. Roughly chop the eggs with a knife or a fork. Add in the cooked masala mixture. Break two eggs in the bowl. The eggs will help as a binder and will also stick well to the dosai. Mix everything well to combine.

For Making Dosai

Heat a cast iron dosai pan. When hot, add in a ladle of dosai batter. Around 3 inches diameter. I like to make small dosai as its easy to flip and looks really cute too. Gently spoon the egg masala on top of the dosai. Sprinkle oil and let it cook for a minute.

Flip the dosai and cook for  a minute more. Flip again. Sprinkle black pepper powder on the dosai. The muttai kari dosai is ready. Serve hot.

Notes

I use regular Idli Dosai batter for making this recipe.

Idli Dosai Batter Recipe – https://www.kannammacooks.com/idli-dosai-batter-recipe/

• Prep Time: 15m
• Cook Time: 15m

Keywords: muttai kari dosai

The post Muttai Kari Dosai – Egg Masala Dosai Recipe appeared first on Kannamma Cooks.

Mumbai street style Boiled Egg Bhurji recipe. Easy recipe. Perfect side dish that can be served with sliced bread, pav, roti and chapati. Recipe with video.

This street style Mumbai boiled egg bhurji is a fantastic side dish that can be made in under 30 minutes.

For perfectly boiled eggs, I use the technique of pricking the eggs. Pricking the eggs makes the air escape easily and it gives a perfectly shaped egg after hard boiling.
Pricking the eggs is a technique that I learned watching the legendary Jacques Pepin. @jacquespepinfoundation This method works for me so well and peeling the eggs is a dream. Pricking also allows water to loosen the membrane that attaches the albumen. It doesn’t crack while cooking.

A basic masala made of onion, tomatoes, spices and herbs makes this dish an easy to do recipe and perfect for beginners.

This goes very well with toasted pav. Sometimes I use it as a filling for a sandwich. The masala is very tasty in a sandwich.

Here are some of the things you can buy online for making this recipe
Stainless Steel Sauce Pan https://amzn.to/3eBshKc
Non Stick Kadhai with Lid https://amzn.to/3Jtzr1b
Wooden Chopping Board https://amzn.to/3pGUW6A

Here is the video of how to make Mumbai Street Style Boiled Egg Bhurji

Boiled Egg Bhurji Recipe

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• Author: Suguna Vinodh
• Total Time: 30m
• Yield: 3 servings

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Mumbai street style Boiled Egg Bhurji recipe. Easy recipe. Perfect side dish that can be served with sliced bread, pav, roti and chapati. Recipe with video.

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Ingredients

5 eggs, boiled and cut into slices
2 tablespoon Indian sesame oil
1 teaspoon minced ginger
2 green chillies, chopped
1 cup onions, chopped
1 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 cup tomatoes, chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
1/2 lime , juiced

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Instructions

Heat oil in a pan and add in the ginger and the green chillies. Saute for a few seconds.
Add in the finely chopped onions and saute for a couple of minutes till the onions are soft.
Add in the salt and the spice powders. Saute for a minute.
Add in the chopped tomatoes and mix well. Cover the pan with a lid and cook for 5 minutes on medium flame until the tomatoes are mushy. Once the tomatoes are mushy, mash it slightly with a potato masher.
Add in the mint and coriander leaves. Add in the lime juice. Mix well to combine. Do not cook for long after adding the mint leaves.
Finally add in the sliced eggs and cook for a minute.
Mumbai style boiled egg bhurji is ready. Serve hot.

• Prep Time: 10m
• Cook Time: 20m

Keywords: Boiled Egg Bhurji

The post Boiled Egg Bhurji Recipe appeared first on Kannamma Cooks.

Recipe for street style egg rice recipe made with Indian masala. South Indian rottu kadai style egg rice recipe.

Egg rice is a very popular street style food that’s loaded with Indian masalas and finished with a little soy sauce for flavour. The green chillies are ground to a paste and are the main source of spiciness in this street style egg rice. This dish not taste anything like the Chinese fried rice. It has an Indian masala paste that’s made from scratch and added to the rice. This egg rice is a perfect dish for parties etc… This can be easily doubled. This simple egg rice recipe is perfect for lunch box. There are veggies in the form of cabbage, eggs for proteins and rice for the carb load. No need for any side dish.

This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe.
I have used basmati rice for making the egg rice. While basmati rice works well in the recipe, raw rice varieties like sona masuri will work equally well. Cook the rice with a little salt so the rice is seasoned thoroughly.

Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it.

Here are some of the products you can buy online for making this recipe

Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7
Tri Ply Deep Fry Stainless Steel Sautepan https://amzn.to/347Rqdx
Carbon Steel Wok Pan https://amzn.to/3s6NuSr
Deep Pressure Pan https://amzn.to/3HhD74p
Pepper Mill https://amzn.to/34ccSy2
Aged Basmati Rice https://amzn.to/3s2Vjsp
Basmati Rice https://amzn.to/3IUeD1S
Marati Moggu https://amzn.to/3ueh0rY
Naturally Brewed Soy Sauce https://amzn.to/3oeBUUc

Here is the video of how to make Street Style Egg Rice

Egg Rice Recipe | Rottu Kadai Egg Rice Recipe

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• Author: Suguna Vinodh
• Total Time: 45m
• Yield: 4 servings

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Recipe for street style egg rice recipe made with Indian masala. South Indian rottu kadai style egg rice recipe.

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Ingredients

For Cooking Rice

1.5 cups basmati rice
1/2 teaspoon salt
2 1/4 cups water

For Frying Eggs

1 teaspoon peanut oil
6 eggs
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

For Egg Rice Masala

1 small piece cinnamon
2 cloves
1/5th of star anise
1/2 marati moggu
1/2 teaspoon fennel seeds
6 cloves garlic
1 inch piece ginger
3 green chillies
3 sprigs coriander leaves
3 sprigs mint leaves
1/4 cup water

Other Ingredients for Egg Rice

2 tablespoon peanut oil
1 cup onions finely chopped
2 green chillies
1/2 teaspoon red chilli powder
2 cups cabbage, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoon soy sauce
3 sprigs coriander leaves

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Instructions

Cooking the rice

Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool.

Eggs

Whisk the eggs in a bowl. Add in the salt and cracked black pepper. Whisk well. Heat oil in a pan. Add in the eggs and cook till the eggs are soft. Set aside.

Masala

Take in all the ingredients listed under egg rice masala to a small mixie. Grind to a smooth paste. Set aside.

Making the Egg Rice

Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.

Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine.

Add in the cooked rice, scrambled eggs and the coriander leaves. Mix well to combine. Egg rice is ready.

• Prep Time: 15m
• Cook Time: 30m

Keywords: egg rice

The post Egg Rice Recipe | Rottu Kadai Egg Rice Recipe appeared first on Kannamma Cooks.

A delicious lunch combo recipe perfect for a lunch box. Coconut Milk Rice and Egg Peas Masala. Recipe with video.

This combo of pulao and egg peas masala can be put together in under one hour and is a favorite as the coconut milk adds a nice richness to the pulao. I use store bought coconut milk if I am in a hurry and it just works fine. If you have home made coconut milk, use a combination of first pressed milk and second pressed milk for making the recipe.

If you want to avoid eggs in the recipe, you can substitute it with steamed potatoes or soya chunks.

Here are the things you can buy online for making this recipe.
5 Liter Pressure Cooker – https://amzn.to/3J8uGZF
Stone Flower Spice – Kalpasi https://amzn.to/3GlOKGh
Basmati Rice Regular – https://amzn.to/3IUeD1S
Basmati Rice Aged – https://amzn.to/3s2Vjsp
White Granite Pan with Lid PFOA Free https://amzn.to/3xa5q2A
Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9
Potato Masher – https://amzn.to/3DLPViM

Here is the video of how to make Coconut Milk Rice and Egg Peas Masala – Thengai Paal Soru and Muttai Pattani Masala

Coconut Milk Rice and Egg Peas Masala – Thengai Paal Soru and Muttai Pattani Masala

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• Author: Suguna Vinodh
• Total Time: 60m
• Yield: 4 servings

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A delicious lunch combo recipe perfect for a lunch box. Coconut Milk Rice and Egg Peas Masala. Recipe with video.

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Ingredients

Coconut Milk Rice – Thengai Paal Soru

1.5 cups basmati rice
3 tablespoon groundnut oil
2 bay leaf
2 cloves
1 small piece kalpasi (stone flower / moss)
1 star anise
3/4 teaspoon fennel seeds
2 sprigs curry leaves
1 cup onions, sliced
1 tablespoon ginger and garlic paste
4 green chillies, slit
1/2 cup tomatoes, chopped
1.5 teaspoon rock salt
1/2 teaspoon garam masala
2 tablespoon mint leaves, chopped
2 tablespoon coriander leaves, chopped
1 cup thick coconut milk
2 cups water

Egg Peas Masala – Muttai Pattani Masala

2 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3 sprigs curry leaves, chopped
1 cup onions, sliced
2 green chillies, chopped
1/2 teaspoon turmeric powder
2 teaspoon Kashmiri red chilli powder
1/4 teaspoon black pepper powder
1.5 tablespoon coriander powder
1 teaspoon rock salt
1/2 teaspoon  sugar
1.5 cup  tomatoes, finely chopped
3 tablespoon coriander leaves, chopped (divided)
1 cup green peas
1/2 cup water
5 eggs, boiled

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Instructions

Coconut Milk Rice

Wash and soak the rice in water for 20 minutes. Drain and set aside. Use good quality basmati rice and the links for the same can be found above.
Take a pressure pan ( I have used a 5 liter pressure pan) and add in the oil. Add in the bay leaves, cardamom, cloves, kalpasi, star anise and fennel seeds. Saute for a few seconds. Add a few curry leaves. Add in the sliced onions and the ginger garlic paste. Add in the green chillies. If you like a spicy pulao, adjust the green chillies according to your taste. Saute till the onions are soft.
Once the onions are soft, add in the chopped tomatoes and the salt. Add in the garam masala. Mix well to combine. Cover the pan with a lid and cook till the tomatoes are mushy. Add in the mint leaves and the coriander leaves. Saute for a minute.
Add in the coconut milk and the water. We have used 1.5 cups of basmati rice and 1 cup of coconut milk and 2 cups of water. Since coconut milk is a little thick, 2 cups of water is necessary for the pulao to cook. Else it might scorch at the bottom. Mix well. Let it come to a boil.
Add in the soaked and drained rice to the pressure pan. Cover the pressure cooker with a lid and let it cook for 2 whistles or 5-6 minutes on a medium low flame. After the said time, remove the cooker from heat and wait for the pressure to settle. Once the pressure settles, open the cooker and mix gently. The coconut milk rice is ready.

Egg Peas Masala

Take a pan and add in 2 tablespoons of coconut oil. Coconut oil is very flavourful and aromatic in this masala. If you do not like coconut oil, you can use any oil you like. Add in the mustard seeds, cumin seeds and the curry leaves. Saute for a few seconds.
Add in the sliced onions and the ginger garlic paste. Add in the green chillies. Adjust the green chillies  according to your taste. Saute till the onions are soft.
Add in the turmeric powder, red chilli powder, black pepper powder, coriander powder and rock salt. Add in a little sugar to balance the taste. Saute for a few seconds.
Add in the finely chopped tomatoes and finely chopped coriander leaves. Cover the pan with a lid and cook till the tomatoes are mushy. Mash with a potato masher so the tomatoes are mushy and form a thick masala. Add in the green peas. Add about half a cup of water for the green peas to cook. Cover the pan with a lid and cook till the green peas are soft.
In the meantime, hard boil the eggs and set aside. peel the shell and make little gashes on the egg so the masalas can penetrate. Add the prepared eggs to the pan. Mix well to combine. Cover the pan with a lid and cook for two more minutes so the egg masala can penetrate into the egg. Finally sprinkle little coriander leaves and remove the pan from heat. Egg Masala is ready.

• Prep Time: 15m
• Cook Time: 45m

Keywords: Coconut Milk Rice and Egg Peas Masala

The post Coconut Milk Rice and Egg Peas Masala – Thengai Paal Soru and Muttai Pattani Masala appeared first on Kannamma Cooks.

This egg curry is a traditional South Tamilnadu special, the paruppu muttai aanam – eggs poached in a lentil gravy. This dish is usually served for breakfast with idli.

Recipe Courtesy: Faiza at https://www.instagram.com/earthandethics/

Faiza shared this recipe some time back. Actually, I pestered her. The truth is that I did not have to pester her a lot. She was sweet enough to share her family recipe for this classic egg curry with me. This recipe is from Faiza’s grandma. She calls this curry as Muttai aanam. The unique thing about the recipe is that the eggs are poached in a masoor dal gravy. A very unique everyday preparation made for breakfast and is usually served with idli.

Here are the things you can buy online for making this recipe.
Deep Frypan with Stainless Steel Lid https://amzn.to/3M1OyyK
Indian Sesame oil https://amzn.to/3LWdgRb
High Curcumin Lakadong Turmeric Powder  https://amzn.to/3zeG2cW

Here is the video of how to make Mysore Paruppu Muttai Aanam | Masoor Dal Poached Egg Curry Recipe

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Mysore Paruppu Muttai Aanam | Masoor Dal Poached Egg Curry Recipe

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• Author: Suguna Vinodh
• Total Time: 40m
• Yield: 4 servings

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Description

This egg curry is a traditional South Tamilnadu special, the paruppu muttai aanam – eggs poached in a lentil gravy. This dish is usually served for breakfast with idli.

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Ingredients

2 tablespoon Indian sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 sprigs curry leaves
2 green chillies, chopped
1 cup onions, chopped
1/2 tablespoon ginger garlic paste
1 cup tomatoes, chopped
1/4 cup coriander leaves, chopped (divided)
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 cup masoor dal
2.5 cups water
4 eggs

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Instructions

Heat oil in a pan. I have used sesame oil for making this recipe today. But, any vegetable oil will work just fine. Add in little mustard seeds, cumin seeds, curry leaves and some chopped green chillies. Saute the herbs and spices for a few seconds in oil so they turn aromatic and the mustard seeds start to crackle. Add in the finely chopped onions to the pan. Saute the onions for about 3-4 minutes till the onions turn soft and slowly start to brown.
Once the onions are starting to change color, add in the ginger garlic paste, finely chopped tomatoes and some chopped coriander leaves. Mix everything well to combine. Add salt to season the curry. Add about a teaspoon in the beginning and we can always adjust the seasoning later if need be. Mix again so the salt coats the tomatoes. Cover the pan with a lid and cook for about 4 to 5 minutes till the tomatoes are slightly mushy. Our tomatoes should be well cooked by this time.
Take a potato masher and mash the tomato mixture. This is a cool trick to get a nice creamy gravy. The big bits of onion and tomato will become mushy and the mixture will become thick.
At this stage, add in the turmeric powder, red chilli powder and coriander powder. Adjust the red chilli powder according to your taste. Remember that we also added green chillies for spice. Saute the spices for a minute.
Add in half a cup of washed masoor dal to the pan. We also colloquially call this as mysore dal or mysore paruppu in Tamilnadu. Mix well to combine. Add about 2 cups of water at this stage. Cover the pan with a lid and cook on a low flame for about 15 minutes. After 15 minutes the lentils should be cooked well.
Take a small piece of the cooked lentil and try to press them between your fingers. The lentil should hold its shape but is soft and cooked well. Add little water at this stage if the curry is thick. Mix well.
Let it come to a boil. Once the curry is boiling, add in the eggs. I like to break the eggs in a small cup and then add it to the pan. Breaking the eggs directly in the pan somehow changes the shape and texture of the poached eggs. Also you don’t want to be searching for any accidental shell that might fall into the gravy while breaking the eggs directly onto the pan. This method is easy and works every time.
Cover the pan and cook on a low flame for about 10 minutes.
After 10 minutes, the eggs should be poached and our curry is ready. Gently try moving the eggs in the pan to make sure that it’s not stuck to the bottom. Be gentle on the eggs so they do not break. Finally sprinkle with coriander leaves.

• Prep Time: 10m
• Cook Time: 30m

Keywords: Mysore Paruppu Muttai Aanam

The post Mysore Paruppu Muttai Aanam | Masoor Dal Poached Egg Curry Recipe appeared first on Kannamma Cooks.

Recipe for thattukadai special – The avicha muttai Omelette also called as the egg on egg omelette. A fun recipe for one. Easily scalable and perfect for breakfast or as a quick snack.

Today we are making a thattukadai special – The avicha muttai Omelette also called the egg on egg omelette.

The boiled eggs are sauteed in an onion tomato masala and the masala is then used to make our avicha muttai omelette.

I am making one portion today. But you can scale the recipe to your liking.

Here are the things you can buy online for making this recipe
Small Whisk https://amzn.to/3MrKzvy
Pepper Mill / Grinder https://amzn.to/3xp10Ve
Non-Stick Pan https://amzn.to/347Rry7
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Pero Peri Seasoning Powder https://amzn.to/3x6NODc

Here is the video of how to make The avicha muttai Omelette also called as the egg on egg omelette.

Thattu Kadai Style Boiled Egg Omelette

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• Author: Suguna Vinodh
• Total Time: 20m
• Yield: 1

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Recipe for thattukadai special – The avicha muttai Omelette also called as the egg on egg omelette. A fun recipe for one. Easily scalable and perfect for breakfast or as a quick snack.

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Ingredients

For the boiled egg masala

1/2 teaspoon peanut oil
1 teaspoon curry leaves, chopped
1/2 green chilli, chopped
2 tablespoon onion, finely chopped
1/4 teaspoon red chilli flakes
1/4 turmeric powder
1/4 peri peri seasoning powder
1 small tomato, deseeded, finely chopped
1/4 teaspoon salt
1 tablespoon coriander leaves, finely chopped
1 hard boiled egg

Other Ingredients

1/2 teaspoon peanut oil
1 egg
1/4 teaspoon black pepper powder
1/4 teaspoon salt
1 tablespoon milk or water

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Instructions

Heat a pan until hot. Add in half a teaspoon of peanut oil. To the hot oil, add in some chopped curry leaves. Add in some chopped green chillies. Add in some finely chopped onions and saute for a minute. Add in some red chilli flakes, turmeric powder, add some seasoning of your choice – I have used peri peri seasoning. My son loves this seasoning in everything. That spicy tangy flavour is his favorite. Now, add some chopped tomatoes. I have deseeded the tomatoes and chopped them fine. Make sure to remove the seeds from the tomatoes for this recipe. Also pick a ripe tomato that’s juicy. Saute for a minute. Add in the salt. Add in the coriander leaves. Finally, our chopped boiled egg. Mix everything well for a few seconds. Our boiled egg masala for the omelette is ready.

Take a bowl and break an egg in the bowl. Add some freshly ground black pepper to the bowl. Add in a little salt. Finally add in a tablespoon of milk. If you do not want to use milk, just replace it with water. It just works fine. Whisk everything well to combine. The little extra milk or water will help to keep the omelette fluffy.

Heat a pan, preferably non-stick. A well seasoned cast iron pan will work too. Just check if the pan is hot. Once the pan is hot, add in a little oil. You can also use butter or ghee if you like. Swirl the pan so the oil coats the pan evenly. Now, Add in the egg mixture to the pan. After adding the eggs, add in the boiled egg masala to the pan. Make sure to spread the eggs evenly on top. Let the eggs cook for a minute. After about a minute, flip the omelette so it cooks on the other side. Allow it to cook for 30-40 seconds.
After the said time, it’s time to flip again. And our egg on egg omelette is ready.

Transfer to a serving plate and our delicious avicha muttai omelette thattu kadai style is ready. Enjoy!!!

• Prep Time: 5m
• Cook Time: 15m

Keywords: thattukadai boiled egg omelette

The post Thattu Kadai Style Boiled Egg Omelette appeared first on Kannamma Cooks.

A little bit of everything comes together so well in this mixed fried rice made with chicken, prawns, eggs and veggies.

Here are the things you can buy online for making this recipe
Carbon Steel Wok Pan https://amzn.to/3s6NuSr
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Carote Knife https://amzn.to/3IWGrnd
Chicken Stock Cube https://amzn.to/3LJbOS6
Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe

Here is the video of how to make Mixed Fried Rice

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Mixed Fried Rice

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• Author: Suguna Vinodh
• Total Time: 50m
• Yield: 3-4 servings

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Description

A little bit of everything comes together so well in this mixed fried rice made with chicken, prawns, eggs and veggies.

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Ingredients

For cooking chicken

1 teaspoon Indian sesame oil
250 grams Chicken, Boneless
1 teaspoon soy sauce
1 pinch baking soda
1/2 teaspoon black pepper powder

For cooking prawns

1 teaspoon Indian sesame oil
250 grams prawns, cleaned and deveined
1 teaspoon soy sauce
1 pinch baking soda
1/2 teaspoon black pepper powder

For cooking eggs

1 teaspoon Indian sesame oil
3 eggs
1/4 teaspoon salt

For cooking rice

1 cup basmati rice
1.5 cups water
1 chicken stock cube, broken into small pieces

Other ingredients

1 teaspoon Indian sesame oil
2 tablespoon minced garlic
1 tablespoon minced ginger
2 sprigs sprigs onions, white part only
1/4 cup onions, finely chopped
1/2 teaspoon red chilli flakes
1/4 cup carrots, finely chopped
1/4 cup beans, finely chopped
1/4 cup capsicum, finely chopped
1/2 teaspoon black pepper powder
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon unsalted butter
2 sprigs sprigs onions, green part

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Instructions

Take boneless chicken – cut into small pieces in a bowl. Add in the soy sauce and a little pinch of baking soda. The little baking soda will tenderize the meat and will retain the juiciness in the meat after cooking without the meat drying out. The baking soda is optional. If you do not want to add it, you can just leave it out. Mix everything well to combine. I used boneless chicken breast today. Chicken thighs also work well in the recipe. Let the chicken marinate for about 15 minutes. Set aside.

Take cleaned and deveined prawns in a bowl. Add in the soy sauce and a little pinch of baking soda. Mix everything well to combine. Do not use big sized prawns. For fried rice, medium sized or even small sized prawns work well. Let the prawns marinate for about 15 minutes. Set aside.

Break three eggs in a bowl. Add little salt and whisk well to combine. If you like the texture and flavour of scrambled eggs in your fried rice, you can add one more egg. Once the eggs are mixed well, Set aside.

Let’s get the rice ready. We will be using basmati rice for the fried rice today. I have taken about a cup of basmati rice today. Wash the rice gently in water once or twice. Soak the rice in water for about 20 minutes. Soaking helps in keeping the rice separate without becoming sticky and gummy.

Once the rice is soaked, drain the water and add it to a pressure cooker. I am using a 5 liter cooker today. Add the water. For one cup rice – I use 1.5 cups of water. Add a stock cube broken into small pieces. The stock cube will nicely flavour the rice. If you dont have a stock cube, add a little salt and proceed with the recipe. Mix well to combine. Cover the pressure cooker and let it cook for two whistles on medium flame.

After the said whistles switch off the flame and let the pressure from the cooker release naturally. Open the cooker and gently fluff up the rice and Set aside on a plate to cool.

Take a pan and add in some oil. Add the marinated prawns to the pan. Saute them for about three to four minutes. Once the prawns are cooked, add in some black pepper powder and mix well to combine. Do not cook the prawns for long. Remove the prawns from the pan and set aside on a plate to cool.

In the same pan, add a little oil. Add the marinated chicken to the pan. Since the chicken is boneless and is cut into small pieces, it will cook fast. Keep sauteing so the chicken browns evenly. Once the chicken is done, add in the black pepper powder and mix well to combine. Remove the chicken from the pan and set aside on a plate to cool.

Add a little oil to the pan. Add the eggs. Scramble the eggs to a soft consistency. Do not overcook the eggs. Once the eggs are scrambled and done, remove from the pan and set aside on a plate to cool.

Now, let’s assemble the fried rice.

Add a little oil in the pan. I am using Indian style sesame oil. I like the flavour of Indian sesame oil in fried rice. You can use vegetable oil too. Add in the finely minced garlic. Add the finely minced ginger. Add the spring onions – white part only at this stage. Saute for a minute. Add in the finely chopped onions and the red chilli flakes. Saute for a couple of minutes for the onions to become soft. Once the onions are soft, add in the finely chopped carrots and the finely chopped beans. Cook for a few minutes for the veggies to cook. The veggies should be crunchy and not fully cooked for fried rice. Just cook till the veggies are half done. Add the capsicum to the pan. At this stage, add in our cooked chicken, cooked prawns and the scrambled eggs. Mix everything well.

Add in the black pepper powder. Add in a little sugar. The little sugar will nicely balance the flavours. Add in some soy sauce. Add my secret ingredient to the fried rice – little butter. The butter will make the fried rice very glossy and enhance the taste too. Butter makes everything better. Isn’t it? Mix everything well. At this stage, add in the cooked rice and mix well to combine. We have not added any salt as the sauce and the stock cube that we added is itself salty. You can check for seasoning and add salt only if necessary. Finally add in some spring onions and mix well.

Our one pan mixed fried rice is now ready. This protein packed mixed fried rice will surely become a favorite at your home. Serve the fried rice hot.

Enjoy.

• Prep Time: 30m
• Cook Time: 20m

Keywords: mixed fried rice

The post Mixed Fried Rice appeared first on Kannamma Cooks.

Here is an easy egg curry that can be made in under 30 minutes. The ingredient list may look daunting but most of it are basic staples found in a South Indian Pantry. I use canned coconut milk for this recipe and it works well. Perfect recipe for the busy weeknight dinners. Serve with Appam, Idiyappam and it goes really well with rice too.

Here are some of the things you can buy online for making this curry
Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN
Earthen Kadai/Clay Pot https://amzn.to/35H6dfF
Teak-wood Chopping Board https://amzn.to/3hZa4qm
Carote Knife https://amzn.to/3IWGrnd
Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD

Here is the video of how to make Kerala Egg Curry With Coconut Milk

Kerala Egg Curry With Coconut Milk

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• Author: Suguna Vinodh
• Total Time: 30m
• Yield: 4 servings

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Description

Here is an easy egg curry that can be made in under 30 minutes. The ingredient list may look daunting but most of it are basic staples found in a South Indian Pantry. I use canned coconut milk for this recipe and it works well. Perfect recipe for the busy weeknight dinners. Serve with Appam, Idiyappam and it goes really well with rice too.

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Ingredients

Main Ingredients for the Egg Curry

2 tablespoon coconut oil
1 small piece cinnamon
2 cardamom
3 cloves
1/2 teaspoon fennel seeds
1 sprig curry leaves
1/2 inch ginger, julienne
2 dried red chillies
3 green chillies
4 cloves garlic, sliced
1/2 cup onion, sliced
2 tomatoes, sliced
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon black pepper powder
1/4 teaspoon garam masala powder
1 tablespoon coriander powder
1 cup water
1/2 teaspoon sugar
4 hard boiled eggs
250 ml canned coconut milk
1/2 tomato, deseeded and sliced

For Tempering the Egg Curry

1 tablespoon coconut oil
2 tablespoon Indian shallots, sliced
1 sprig curry leaves
1/2 teaspoon black pepper powder

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Instructions

Add coconut oil to a kadai. Let it heat up. Add in a small piece of cinnamon. Add a couple of cardamom pieces. Add the cloves. Add some fennel seeds. Add a sprig of fresh curry leaves. Add in some finely julienned ginger. Add a couple of dried red chillies. Saute for a few seconds. Add in the green chillies, sliced garlic and sliced onions. Saute the onions for a few minutes till they are soft. Add in a couple of tomatoes that have been sliced. Add some salt at this stage so the tomatoes cook faster. Mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.

Once the tomatoes are mushy, add in the turmeric powder, red chilli powder, Kashmiri red chilli powder – (Kashmiri red chilli powder is mainly for the color and is not spicy), black pepper powder, garam masala powder and coriander powder. Saute for a few seconds. Add a cup of water to the pan. Add a little sugar for balance and mix everything well to combine. Cover the pan with a lid and cook on a low flame for about five minutes.

In the meantime, get the hard boiled eggs ready. Make some gashes on the eggs for the flavours of the curry to penetrate into the eggs.

Add the prepared eggs to the pan. Mix well to combine. Add about 250 ml of coconut milk to the pan. Canned coconut milk works perfectly fine for this recipe. Mix well. Do not cook for long after adding the coconut milk. At this stage add some tomato slices that have been deseeded and sliced. Let the curry come to a mere simmer.

In the meantime, let’s prepare a tempering.
Heat coconut oil in a small tempering kadai. Add in the sliced Indian shallots and the curry leaves. Saute for a few minutes till the shallots are roasted golden. Once the shallots are golden, switch off the flame and add in the black pepper powder. Mix well. Add the tempering to the egg curry.

Our delicious egg curry is now ready. Enjoy with appam, idiyappam, dosai and this curry goes well with rice too.

• Prep Time: 10m
• Cook Time: 20m

Keywords: Kerala Egg Curry With Coconut Milk

The post Kerala Egg Curry With Coconut Milk appeared first on Kannamma Cooks.

Recipe for Mumbai Irani Parsi Cafe Style Akuri – Soft Scrambled Masala Eggs. Perfect as a side dish for Pav or Toast

A very traditional velvety masala scrambled eggs served for breakfast in Parsi cafes and homes with pav or toast. Some cafes also serve the Akuri along with a grilled tomato. It’s optional but it does work very well. One of the famous Irani cafes in Mumbai is Kyani and Co located in South Mumbai.

The texture of Akuri has to be soft and velvety. So do not cook it till it’s dry. One trick I follow while making Akuri is to scramble the eggs on a very low flame and switch off the flame when it comes together.

In traditional Akuri, a Parsi spice blend similar to garam masala is used. You can use garam masala or ready-made chicken masala and it comes out well.
Sakthi Chicken Masala https://amzn.to/3XyGoVU

Tip:
A non-stick pan is preferred for making this recipe.
A little milk added to the eggs makes the scrambled eggs very velvety and smooth.
Do not cook the eggs till dry. It’s very important that the eggs remain silky.

Here are the things you can buy online for making this recipe
Ikea Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7
Sakthi Chicken Masala https://amzn.to/3XyGoVU
Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9

Here is the video of how to make Parsi Akuri – Soft Scrambled Masala Eggs

Parsi Akuri – Soft Scrambled Masala Eggs

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• Author: Suguna Vinodh
• Total Time: 15m
• Yield: 2 servings

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Recipe for Mumbai Irani Parsi Cafe Style Akuri – Soft Scrambled Masala Eggs. Perfect as a side dish for Pav or Toast

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Ingredients

Main Ingredients for the masala

2 tablespoon vegetable oil
1/4 teaspoon cumin seeds
2 cloves garlic, finely chopped
1/2 cup onions, finely chopped
1 green chilli, chopped
1/2 cup tomatoes, finely chopped
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon garam masala
1 teaspoon unsalted butter
2 tablespoon coriander leaves, chopped

For the egg mixture

3 eggs
2 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon black pepper powder

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Instructions

Take a bowl and crack the eggs. Add the milk, salt and black pepper powder. Whisk well to combine. The little milk added gives a very nice velvety texture to the scrambled eggs. Set aside.

Take a pan and add in the oil. Let the oil heat up. Add in the cumin seeds and finely chopped garlic. Add in the finely chopped onions. Add in the chopped green chillies. Cook for a few minutes till the onions are soft.

Add in the finely chopped tomatoes to the pan. Mix well to combine. Add in the salt, turmeric powder, red chilli powder and garam masala powder. Cook till the tomatoes are mushy.

Once the tomatoes are mushy, reduce the flame of the stove to low. Add the whisked egg mixture. Add little butter and coriander leaves. Scramble the eggs on a low flame till the eggs are cooked but still wet. Akuri should not be cooked till its dry. Once the eggs are velvety, switch off the flame and serve hot.

This dish needs to be served hot and it does not store well. Serve immediately with bread or toast.

Enjoy!

• Prep Time: 5m
• Cook Time: 10m

Keywords: Parsi Akuri

Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.

This boiled egg curry is the perfect side dish for a lazy Sunday breakfast or for a weeknight dinner. If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs. Shallots are used in the recipe. Onions can also be used instead of shallots if you are in a hurry or cannot source the shallots. Coconut oil adds a nice aroma and flavour to the kuruma. Any vegetable oil can be used if you do not want to use coconut oil.

Note: Poppy seeds are used in this recipe. If poppy seeds are not available in the country where you live, just omit them.

Here are the things you can buy online for making this recipe
Saute / Stainless Fry Pan https://amzn.to/2AWJDAI
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Serrated Knife Set https://amzn.to/3HN9M3D

Here is the video of how to make Muttai Kurma Recipe

Muttai Kuruma

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Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.

• Total Time: 30m
• Yield: 4 servings

Ingredients

For Kuruma Masala Paste

1 teaspoon coconut oil
1/4 inch cinnamon
2 cloves
1/4 teaspoon fennel seeds
5 dried red chillies
1 sprig curry leaves
1 teaspoon white poppy seeds
5 shallots, sliced
1 pod country garlic or regular garlic
10 cashews
1 tomato, chopped
1/4 cup fresh shredded coconut
1/4 teaspoon turmeric powder
1/2 cup water

Other Ingredients For Muttai Kuruma

1 teaspoon coconut oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried red chillies
1 sprig of curry leaves
1/4 cup shallots, sliced
1 tomato
1 teaspoon salt
1 cup water
4 hard-boiled eggs
2 teaspoon coriander leaves

Instructions

First, let’s make the kuruma masala paste. Heat oil in a pan and add in the cinnamon, cloves, fennel seeds, dried red chillies and curry leaves. Saute for a few seconds. Add in the poppy seeds, shallots, garlic and cashews. Saute for a couple of minutes. Add the tomatoes, coconut and turmeric powder. The coconut and the cashews make the kuruma very rich and give a nice body and thickness to the kuruma. Saute for a minute. Remove the pan from heat and set aside to cool.

Transfer the mixture to a blender/mixie and add about half a cup of water. Grind to a smooth paste. Set aside.

Now, let us make the kuruma. Heat oil in a pan and add in the cumin seeds,  fennel seeds, curry leaves and dried red chillies. Saute for a few seconds. Add the sliced shallots to the pan. Cook till the shallots are soft. It will take about 2-3 minutes. Add in the tomato and the salt. Cook for a couple of minutes till the tomato is soft. Add in the ground paste. Wash the blender/mixie with water and add to the pan. Cover the pan with a lid and simmer the curry for five minutes.

Add the boiled eggs to the pan. Makes some cuts on the eggs so the kurma flavour penetrates into the egg. Simmer the curry for a couple of minutes. Finally, finish the curry by adding a generous sprinkling of coriander leaves.

Serve with Idli, Dosai and Appam.

Notes

If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 20m

Keywords: Muttai Kurma Recipe

Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta

Here is another delicious flavour-packed egg curry recipe that’s perfect for South Indian tiffin items. This egg curry is slightly made on the thinner side. The idli or parotta soaks up the curry while dipping. If hard pressed for time, the masala paste can be made in advance and stored in the refrigerator for a day or even frozen for later use. Be generous with the oil as this curry tastes very robust and tastes good only if enough fat is present.

This recipe has spices like cardamom, cinnamon and cloves added in two parts – one while tempering and again in the ground masala paste. If you do not want the spices to overpower or if people in your household do not like the smell of spices in the curry, you can halve the spices while grinding or omit them altogether while grinding and use them only in the masala paste.

Adjust the green chillies and the chilli powder according to your taste. I have used ready-made curry masala powder in this recipe. Curry Masala powder is a south Indian spice blend easily available in grocery stores or can be sourced online.

Here are the things you can buy online for making this recipe
Curry Masala Powder https://amzn.to/3Z8Rtwf
Hard Anodised Kadai https://amzn.to/3lwPapc

Here is the video of Muttai Sherva | Rottu Kadai Style Egg Sherva | Perfect Side Dish Recipe For Idli, Dosai, Chapati and Parotta

Muttai Sherva | Rottu Kadai Style Egg Sherva

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Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta

• Total Time: 45m
• Yield: 6 servings

Ingredients

Main ingredients

3 tablespoon gingelly oil
1/2 inch piece cinnamon
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 sprig of curry leaves
1/2 cup onions, finely chopped
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
3/4 teaspoon red chili powder
1.5 teaspoon coriander powder
1/2 teaspoon curry masala powder
1/2 cup tomatoes, chopped
1 teaspoon salt
1/2 teaspoon sugar
2 cups water (may require little more)
3 eggs, hard-boiled
2 sprigs coriander leaves, chopped

For the masala paste

1/4 cup fresh shredded coconut
15 cashews
1 teaspoon white poppy seeds
2 teaspoon besan / kadalai maavu
2 green chillies
1 cardamom
2 cloves
1-inch piece of cinnamon
1/2 teaspoon fennel seeds
1 pinch kalpasi
1/2 cup water

Instructions

Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good amount of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and become aromatic. Add the finely chopped onions and saute them for about 3-4 minutes until they turn soft.

Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to balance the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and cook on a low flame for about 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.

While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the amount of spices used if required or according to your family preferences.

Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and cook on a low flame for about 15 minutes. Mix once in a while to avoid scorching at the bottom.

Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 30m

Keywords: Muttai Sherva

Recipe for chicken soup made with chicken stock made from scratch and chicken and egg stir fry. Recipe with video

“Kozhi Soup And Muttai Kari” is an easy and perfect two-in-one recipe that combines the flavors of chicken stock in a delicious soup, while the shredded chicken is transformed into a flavorful, peppery stir-fry, complemented by scrambled eggs. The addition of eggs to the chicken is a brilliant concept, as it not only enhances the volume of the stir-fry but also provides a delightful contrasting texture. This stir-fry recipe yields four servings and pairs perfectly with rice or dosai.

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White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn
Stone Flower Spice – Kalpasi https://amzn.to/46ECOhb
Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8

Here is the video of how to make Kozhi Soup And Muttai Kari | Two In One Recipe | Chicken Soup And Chicken Stir-Fry With Eggs

Kozhi Soup And Muttai Kari

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Recipe for chicken soup made with chicken stock made from scratch and chicken and egg stir fry.

• Total Time: 40m
• Yield: 3 servings

Ingredients

For cooking chicken stock

500 grams chicken, bone-in
1/2 teaspoon salt
1/4 teaspoon turmeric powder
2 cups water

For the soup

1 tablespoon coconut oil
1/2 inch cinnamon (cassia)
1 star anise
4 cloves
1 pinch kalpasi
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 sprig curry leaves
2 tablespoon onions, chopped
1 teaspoon ginger garlic paste
1.5 teaspoon besan – kadala maavu
1/2 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/4 teaspoon cumin powder
2 sprigs coriander leaves
*cooked chicken stock from above

For the muttai kari

3 tablespoon vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 green chillies
2 sprigs curry leaves
1.5 cups onions, sliced
1 tomato, chopped
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon curry masala powder
3/4 teaspoon salt (divided)
4 eggs
3/4 teaspoon black pepper powder
2 sprigs coriander leaves
*shredded chicken from above

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Instructions

Cooking the chicken

In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in chicken for better flavor. Include bony pieces for added richness to the stock.
Cover the pressure cooker and cook for 4 whistles (approximately 5-6 minutes).
Remove from heat and allow the pressure to settle.
Open the cooker and take out the cooked chicken pieces. Shred the chicken and set it aside. Discard the bones. The chicken stock will be used for the soup, while the shredded chicken will be used for the stir-fry.

Making the soup

Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté briefly until the spices become aromatic.
Add the chopped onions and sauté until they soften.
Stir in the ginger garlic paste and cook for a minute over medium flame.
Add besan (kadala maavu) and roast it well to enhance the soup’s body and nutty flavor.
Sprinkle red chilli powder, black pepper powder, and cumin powder. Sauté for a few seconds.
Pour in the chicken stock. Taste and add salt if necessary, considering salt was already added while cooking the chicken. Mix well and bring the soup to a boil.
Once the soup is boiling, add coriander leaves and remove from heat.
Serve the soup as it is or as a rasam with rice.

Making the muttai kari

Heat oil in a pan and add cumin seeds, fennel seeds, green chillies, and curry leaves. Sauté briefly.
Add the sliced onions and cook until they begin to brown slowly.
Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Cook until the tomatoes turn soft.
Push the mixture to one side of the pan and crack the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, additional oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking.
Add the shredded chicken to the pan and mix well with the onion-tomato mixture.
Sprinkle black pepper powder and toss everything together.
Finally, garnish with coriander leaves and remove from heat.
Serve the muttai kari.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 30m

Keywords: Kozhi Soup And Muttai Kari