Nadan Egg Roast/ Kerala Mutta Roast/ Side dish for Appam

        Mutta Roast is a popular Kerala Dish generally served with Appam. This is a spicy Egg dish prepared in a mild sweet caramelized onion mixture. I have prepared this dish for the Easter sunday breakfast. Real Nadan side dish for appam prepared in minutes using the simple ingredients available in our pantry.

       This dish can be eaten with chapathis too. A super simple and super tasty dish prepared using limited number of ingredients. Generally this dish will be in a dry form. I you really want this as gravy add some water and little spice and salt to balance the taste.

INGREDIENTS:

Eggs-3-4
Onion, chopped lengthwise-3-4
Ginger, minced/ paste- 1/2 teaspoon
Garlic, minced/ paste- 1/2 teaspoon
Tomato, chopped- 1 small
Turmeric- pinch (optional)
Chilli powder- 1 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/4 teaspoon
Oil- 3 teaspoons
Curry leaves- 2 strands

PROCEDURE:

• Add water in a pan and hard boil the eggs  for about 5 minutes. Allow the eggs to cool by adding cold water.
• Remove the shell and give incisions on the eggs lengthwise using a knife from top to bottom of the eggs for the masala to penetrate into the eggs while cooking.
• Heat oil in a pan; add the onion and salt; cook till the onions becomes slightly brown and get the light caramelized taste.

• Add the ginger, garlic and curry leaves. Cook in medium flame till the raw smell leaves and as you get the aroma of curry leaves.
• Add the chopped tomato and salt; increase the flame to high to dry out the water oozing out from tomatoes to avoid forming gravy.

• Once the tomatoes becomes mushy add the chilli powder, coriander powder, and garam masala powder.
• Reduce the flame to low and cook the masalas till raw smell leaves. If you feel the masalas may burn add a two tablespoons of water and cook the masala for a minute.

• Add the eggs and using spatula cover with the onion masala mixture over the eggs.
• Allow to cook for two minutes and check for salt and switch off the gas.
• Note:
• Onion proportion should be one onion per one egg.
• Tomato should be added in very less quantity (Either a very small tomato or half a medium sized tomato. Add just for mild sour taste).
• If you want you can give incisions on eggs and sprinkle pepper, salt and turmeric mixture over the eggs and shallow fry the eggs and then add into the gravy.

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Egg Salad Sandwich

       Egg salad sandwich is a yummy easy to make sandwich in minutes. Tastes really nice and taste the same as the 'store bought' egg sandwich. Kids love this sandwich. Can be made in minutes. You can keep the stuffing and slightly press and cut into triangle shaped sandwiches.

       This sandwich suits best for kids and messy eaters.  You can add chopped jalapenos if you want this really spicy. You can hard boil eggs prior, if you are really busy and make this sandwich instantly with in seconds. The stuffing properly sticks the bread together and will not fall down. Perfectly suits for travel or picnic food.

INGREDIENTS:
Bread slices- 4-6
Eggs, hard boiled-2
Mayonnaise (Full fat/ low fat)- 1 tablespoon
Mustard sauce- 1 teaspoon (or)(Mustard powder- 1/2 teaspoon, vinegar- 1/2 teaspoon)
Lettuce- 2 leaves
Pepper- big pinch

PROCEDURE:

• Add the eggs in water and hard boil the eggs for about 5 minutes.Cool and peel them.
• In a bowl add the Eggs, Mayonnaise & Mustard sauce. 

• Mash the eggs slightly with the backside of the fork and mix with sauce.
• Do not mash eggs as fine paste. Chunky egg bits gives texture to the sandwich.
• Season the egg mixture with pepper.(Do not add salt as the mayonnaise and mustard contains vinegar in it.)
• Take a bread slice and keep lettuce and add  two tablespoons egg mixture and close with another slice. Serve.

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Banana French Toast/ Banana Cinnamon French Toast

       French toast, also known as the ‘eggy bread’ and ‘gypsy toast’ is a dish of bread soaked in beaten eggs and then fried. It is a twist version of normal french toast. The taste of banana after toasting...mmm sure tasty.
      If you try this dish,  you will be tempted to make this dish the following day as well. Days when you feel lazy, this is the one dish you must try. Kids would love it too.

INGREDIENTS:                                     

Bread slices-2

Egg-1 large

Banana, chopped - 1

Milk-2-3 tablespoons

Sugar-1 teaspoons

Cinnamaon- ½  teaspoon

Butter-2 teaspoons

PROCEDURE:

• In a broad bowl take the banana pieces and mash it well with the backside of a spoon. Crack the egg and add sugar and beat well.
• Then add the milk, cinnamon and beat well.
• Take a slice of a day old bread (because the fresh bread will soak up more egg mixture without falling apart) and soak in the beaten egg mixture

• Heat the nonstick pan and add 1tsp of butter and keep the flame to low to medium. Keep the banana egg-coated bread slice on and toast on both sides till golden brown and well cooked through.
• You could top the cooked slices with jam, marmalade, butter, honey, maple syrup, golden syrup, fruit flavored syrup, molasses, apple sauce,whipped cream, fruit, chocolate, Nutella, sugar, yogurt, powdered sugar, ice cream, various nuts, or other similar toppings.

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Banana Cinnamon Smoothie/ Banana Smoothie

       I made this smoothie using low fat milk. Healthy tasty drink made with in 2 minutes. Cinnamon goes well with banana and tastes great. But this can also be made with full fat milk or with a scoop of vanilla ice cream for richer taste. People who are on diet can replace the sugar with dates or honey.

INGREDIENTS:

Banana, chopped- 1

Cinnamon- ½ teaspoon

Low fat milk- 1 cup

Sugar- 1 teaspoon

PROCEDURE:

• Boil milk with sugar and allow to cool. Keep the milk inside the refridgerator and allow to chill. 

• In a juicer jar add banana, the now chilled milk, cinnamon and blend well till frothy.
• Pour this in a tall glass and serve chilled.

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Spinach Omelet/ Spinach and Cheese Omelet

     Spinach Omelet is a Spanish dish. The spinach is sauteed in oil and then added to the beaten egg because the egg is generally not flipped and cooked on the other side. But here, I have flipped the egg and cooked the other side as well. Since the spinach leaves are edible as raw, I have planned to make them without sauteing  it. I am reluctant to loose any nutrients from the leafy spinach. But combined with the egg the spinach leaves do not taste raw and are actually tasty.

INGREDIENTS:

Eggs-2

Spinach-5 medium sized leaves

Onion, chopped - ½

Pepper- large pinch

Salt- to taste

Mozzarella Cheese, grated – 2 teaspoons

Oil- 1 teaspoon

PROCEDURE:

• In a bowl crack two eggs and beat well till frothy.
• Add spinach, onion, pepper and salt and mix well.
• Heat a shallow pan and the oil then add the egg mixture and spread as round shape.

 

• On top of that sprinkle the cheese as a thin layer.
• Flip the egg and cook for a minute and serve with bread.

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