NADAN MUTTA ROAST (KERALA STYLE EGG ROAST)

Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Onion(sliced finely)-2 large or 3 medium nos
3. Ginger (chopped)-1 tsp
4. Garlic (chopped)- 1tsp
5. Curry leaves-1 sprig
6. Water-1/4 cup appr ( or as required)
7. Vinegar- 1/4 tsp(optional)
8. Oil
9. Salt - to taste

For masala

1. Kashmiri chili powder- 1  to 1 1/2  tsp( or according to taste)-see note
2. Coriander powder-1 1/2tsp
3. Turmeric powder- 1/2 tsp
4. Garam masala-1/2 tsp

Method

• Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
• Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown ,over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is well caramelized, you can add salt while frying the onion to speed up the process.)
• Reduce the flame to low and add the masala paste,saute for 4 to 5 minutes.
• Now add  water (and vinegar ,if using)and mix well.Adjust salt level at this point.
• Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
• Garnish with chopped coriander leaves ,if desired.
• Serve with idiappam or appam.

Note: Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg roast ,then use 3/4 to 1 tsp Kashmiri chili powder only.

Other Egg Recipes
Nadan Mutta curry (Kerala Style Egg Curry)
Egg Curry with potato
Egg Curry
Egg Roast with Tomato
Egg Curry with Tomato

KERALA STYLE BEEF CUTLET

Ingredients

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

Method

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

NADAN MUTTA CURRY (KERALA STYLE EGG CURRY)

Ingredients

1. Hard boiled eggs- 2 nos
2. Onion(sliced finely)-2 large or 3 medium nos
3. Ginger (chopped)-1 tsp
4. Garlic (chopped)- 1tsp
5. Curry leaves-1 sprig
6. Coconut milk-1/2 cup
7. Water-1/4 to 1/2 cup( as required)
8. Vinegar- 1/4 tsp(optional)
9. Oil
10. Salt - to taste

For masala

1. Kashmiri chili powder- 3/4   to 1 1/2  tsp( or according to taste)
2. Coriander powder-1 1/2tsp
3. Turmeric powder- 1/2 tsp
4. Garam masala-1/2 tsp

Method

• Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
• Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is caramelized, you can add salt while frying the onion to speed up the process.)
• Reduce the flame to low and add the masala paste,saute for a minute or two.( Update:if you want onion to be really soft in the curry (and just melt in your mouth!!) ,add 1/4 cup or a bit more of water after sauteing the masala and cook covered over medium low flame for about 12 to 15 minutes )
• Now add coconut milk , required amount of water and vinegar.Mix well and bring to just under a boil over medium flame.Adjust salt level at this point.
• Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
• Garnish with chopped coriander leaves ,if desired.
• Serve with appam.

NOTE: For best results use homemade garam masala

             Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg curry ,then reduce the quantity of Kashmiri chili powder to 3/4 tsp.

BAKED ONION RINGS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Jyothi of Pages.I chose to make these delicious baked onion rings her blog. You can find the original  recipe here.

INGREDIENTS

1. Onion-  1 large( sliced into rings)
2. Bread crumbs - as required.
3. Oil- 1 tsp
4. Mixed Italian Spices- 1/4 tsp

For the batter

1. All purpose flour-3 tbsp
2. Corn flour- 1 tsp
3. Apple cedar vinegar- 1/4 tsp
4. Water- app 1/4 cup
5. Salt - to taste
6. Pepper powder- to taste

METHOD

• Preheat oven to 200 deg C.Line the baking tray with parchment paper .
• In a bowl ,combine all the ingredients for the batter  and keep aside.Whisk well until it is smooth.
• In another bowl,mix breadcrumbs,oil and Italian spices together.
• Dip onion rings in the batter and coat it with breadcrumbs and arrange it on the prepared baking tray.
• Bake for about 15 minutes,turning sides once in between.
• Serve with tomato ketchup.

ENJOY!!!

BUTTER CHICKEN

Recipe source:My Kitchen treasures
You can find the original recipe here

Ingredients

Chicken (cubed)-300 gms

For Marination

1. Coriander powder-1 tsp
2. Tandoori masala Powder-1 tsp
3. Kashmiri chilli powder-1 tsp (or to taste)
4. Coriander leaves(chopped)-1 tbsp
5. Yogurt-1 1/2 tbsp
6. Salt to taste
7. Butter/Ghee- 2 tsp

For the sauce

1. Onion( sliced)-2 large 
2. Ginger (chopped)-1" piece
3. Garlic (chopped)-2 cloves
4. Tomato (sliced)- 1 medium
5. Cashew nuts- 5 to 6 nos
6. Turmeric powder-1/2 tsp
7. Coriander powder-1 tsp
8. Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
9. Tandoori masala powder-1/2 tsp
10. Cardamom powder-1/4 tsp
11. Water- as required
12. Fresh cream-1/2 cup
13. Garam masala powder- 1/2  to 3/4 tsp
14. Nutmeg powder-1 pinch
15. Fennel  seeds (powdered)-1/2 tsp
16. Coriander leaves ( chopped)- 2 tbsp(optional)
17. Butter/Ghee
18. Salt to taste
19. Dried Fenugreek leaves( Kasuri methi)- 1 large pinch (optional)

Method

• Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
• Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
• To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
• In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
• Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
• Add required amount of water( appr 1 cup) and bring it to a boil.
• Reduce the flame to low and add cream and mix well.
• Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leaves if using at this point)and mix well.Cover and cook  for few minutes.
• Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.

Serve with naan or cumin rice.ENJOY!!

HOMEMADE DAIRY FREE NUTELLA

Recipe Source: Twenty one no gluten
You can find the original recipe here

Ingredients

1. Hazelnuts-1 cups
2. Canola oil- 1 tsp
3. Cocoa powder-1/4 cup
4. Honey-1/3 cup
5. Vanilla extract-1/4 tsp (optional)

Method

• Preheat oven to 180 deg C
• Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
• Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
• In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
• Store in a jar and refrigerate up to 2 weeks.

NOTE: Adjust the amount of honey according to your taste or desired consistency.

ENJOY!!

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COFFEE MILK SHAKE

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Gayathri of Gayathri's cook spot.I chose to make this delicious coffee milkshake from her blog. You can find the original  recipe here.

Ingredients

1. Milk -1 1/2 cups
2. Instant coffee powder- 2 1/2 tsp
3. Condensed milk-3/4 cup
4. Fresh cream-3/4 cup

Method

• Bring milk to a boil in a pan ,switch off the stove and add coffee powder and condensed milk.
• Allow it to cool completely.
• Now add fresh cream and refrigerate for 2 to 3 hours.
• Whisk in a blender until frothy ,just before serving.
• Garnish with grated chocolate.
• ENJOY!!