Varutharacha Mutta Curry

Varutharacha mutta curry| Eggs in roasted coconut gravy is a very famous dish in Kerala. It is prepared basically eggs cooked in roasted coconut based sauce in nadan style using coconut oil. It is quite easy to prepare and it is full of flavours as the spices are freshly roasted and ground for the gravy. You get more gravy in this curry as the ground paste adds volume to the gravy. Perfect for breakfast and also dinner. Suits with palappam, idiyappm, puttu, chapatis and also with rice. Versatile curry which goes almost with almost all Indian dishes.

INGREDIENTS:
Eggs-5
Oil- 3 teaspoons (use coconut oil to get the nadan taste)
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strands
Onion, chopped-1 large
Ginger, crushed or paste- 1/2 inch
Garlic, crushed or paste- 3 medium cloves
Tomato, chopped- 1

To roast and grind:
Dry Red chillies, big- 8 (or) I used Kashmiri chillies-10 nos (adjust according to your spice level)
Coriander seeds-2 tablespoons
Peppercorns- 1/2 teaspoon
Small/ Pearl onions, cut- 10 nos
Coconut, grated- 1/4 cup, tightly packed
Fennel seeds/ Sombu- 1/2 teaspoon
Cinnamon bark- 1 inch, cloves- 3 cardamom-3

PROCEDURE:

• Hard boil the eggs and peel the eggs; set aside.
• For the masala dry roast together the red chillies, coriander seeds, peppercorns, cut pearl onions, coconut, fennel seeds, cinnamon, clove and cardamom. Roast on medium flame till you get the coconut golden colour and get the nice roasted aroma of the other spices.

• Allow to cool and everything on a blender jar and powder well. Now add some water and grind to make a fine paste; set aside.
• Heat oil in a deep pan and splutter the mustard seeds now add the curry leaves. Add the chopped onion with some salt and cook till it becomes translucent. Add ginger and garlic paste/crushed in pestle and mortar and cook for few minutes till the raw flavour leaves.

• Add the tomato and cook till mushy.
• Now add the ground masala with enough water to dilute the gravy and some salt; bring it to boil.

• Once the gravy boils for about a minute or two add the egg cut in to two or the whole egg with slits on the surface. Do not cook more than 2 minute after adding the eggs over cooking makes the eggs hard and rubbery.

• Allow the gravy to boil once sprinkle some curry leaves more and switch off the gas.
• Note: You could add more pepper and reduce the red chillies if you like to get brown colour.
• You could replace red chillies and coriander seeds with chilli powder and coriander powder.

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Egg Dum Biryani

Egg biryani is one of the tastiest biryani. I have not tasted egg biryani from outside so making this biryani at home was a big task for me. The thing which confuse d me was the method of cooking. Whether to make it like a stir fried rice or like a proper biryani under dum. Till today i was confused regarding this and i asked my hubby which method shall i follow to prepare the biryani. He answered the Dum method. We are all a big fan of dum biryanis, so happy i fixed my mind and prepared the biryani according to our taste.

This biryani came out really well. We never felt this is egg biryani. This biryani gives the satisfaction same as that of Chicken or Mutton Biryani. The gravy on the bottom with the sweet onions tastes really great with the flavoured rice.This is a 'Spicy Egg Dum Biryani' really worth the time taken for the recipe.

Preparation Time:15 minutes
Cooking Time: 15+ 15 minutes
Cuisine: Indian
Serves:5

INGREDIENTS:

For the gravy:
Oil- 1/4 cup
Onion, chopped lengthwise-3 large
Ginger garlic paste- 1 tablespoons
Tomatoes, chopped-2 (You could avoid if you do not like in biryani; but it gives a tasty gravy)
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Yogurt/curd- 1/4 cup
Coriander leaves, chopped- 2 tablespoons
Mint leaves, chopped- 1 tablespoons

Salt- to taste

To marinate the eggs:
Eggs, hard boiled- 5-6
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Ginger garlic paste- 1/2 teaspoon
Salt- to taste

To cook the rice:
Basmathi rice, extra long grain- 2 ½ cups
Cinnamon -3, Cloves- 4, Cardamom-5
Shahi jeera/ Jeera- 1 teaspoon
Green chillies, slit- 3
Salt- to taste

To layer the biryani:
Garam masala powder- 1/2 teaspoon
Ghee- 2 tablespoons
Coriander leaves, chopped- 4 tablespoons
Mint leaves, chopped- 2 tablespoons
Milk- 1/2 cup
Saffron- big pinch (or) turmeric powder- 1/2 teaspoon

PROCEDURE:

• To marinate the eggs, hard boil the eggs and peel them. Give shallow lengthwise 6-8 slits on the the eggs.
• In a bowl add the turmeric powder, chilli powder, garam masala powder, ginger garlic paste and salt. Drizzle little water and make it as a thick paste.
• Apply the paste gently over the eggs and the slits. Set aside till other ingredients are ready.

• To cook the rice, add the rice, enough water to cook the rice, salt, cinnamon, cloves, cardamom, shahi jeera, green chillies and a teaspoon of oil in a wide pan.
• Once the rice is half cooked drain the water and allow to cool in a flat wide plate.

• In a heavy bottomed pan add the add the oil and fry the onions till golden and remove fry the pan and set aside.
• In the same oil slightly roast the marinated eggs for just a minute to seal the masalas on low flame. Do not over cook the eggs. If you over cook the eggs the masala get burnt and spoil the oil and the biryani.

• Remove the eggs from the oil and set aside with fried onions.
• In the remaining hot oil add the ginger garlic paste and cook for thirty seconds till the raw smell leaves. Then add the tomatoes and cook till mushy.(If the oil is less add some more oil this prevents the masala sticking to the pan when you keep the biryani under dum)
• Now add all the masalas, turmeric powder, chilli powder and garam masala powder and cook for fifteen seconds.
• Add the yogurt and add some salt for the gravy and cook till the oil separates on top.
• Sprinkle some coriander and mint leaves over the gravy.
• Now spread the half of the fried onions and the  roasted eggs on top of the gravy.

• Layer with half portion of the half cooked rice and top it with some of the fried onion, coriander and mint leaves, sprinkle 1/4 teaspoon of garam masala powder and drizzle a tablespoon of ghee.
• Again layer with the other portion of the rice and top it with some coriander and mint leaves, sprinkle some garam masala powder and drizzle a tablespoon of ghee.

• Soak the saffron strands in hot milk and allow to soak for 5 minutes. I have added some turmeric powder too for more colour.
• Drizzle this saffron milk over the biryani .
• Close with a lid tightly with aluminium foil and a lid or with a dough. Heat a tawa well and keep the biryani vessel on top of that and cook for 15 minutes under dum i.e. very slow flame. You could keep dum on direct flame if the flame is very low.

• Open the lid and serve from one side. Dig from deep down the egg with the masala and the rice.

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Avocado Egg Sandwich

       There are many versions of Egg Sandwiches available. All versions are so tasty and liked by all age groups. But I always give importance to the one which is so healthy. This sandwich is also so tasty and filling. Healthy by the addition of Avocadaos. A simple and an easy to prepare sandwich. Perfect healthy Breakfast. Can be sent for kids lunch box, suits travel and also picnics.

       Checkout my other Egg sandwiches too. Egg Salad Sandwich, Scrambled Egg Sandwich (with veggies), Beansprouts Egg Sandwich, Boiled Egg Sandwich.

INGREDIENTS:

Bread slices- 10
Eggs, Hard boiled-3
Avocado, scooped-1
Mayonnaise- 1 tablespoon
Thick yogurt/ Sour cream- 1 tablespoon
Garlic, minced/ crushed- 1/2 teaspoon
Pickled cucumber/ Gherkins, chopped- 2 teaspoons
Jalapenos, chopped- 1 teaspoon
Salt- pinch
Pepper powder- big pinch
Lettuce leaves, cut into two-2

PROCEDURE:

• Hard boil the eggs for about 5-8 minutes. Allow to cool, peel them and roughly chop them.
• Scoop out the avocado using a spoon and add in a bowl and mash it using a backside of the fork. Add roughly chopped the eggs and and add mayonnaise, yogurt/ sour cream, minced garlic and mash roughly using backside of the fork. But make sure that you do not mash them too fine, the texture should be a bit chunky.

• Then add chopped cucumber/ gherkins, chopped jalapeno with the egg mixture and mix well.
• Season with salt and pepper and mix well.

• Take a bread slice and keep a lettuce leaf; add a tablespoon of filling and close with another slice of a bread.

       You might also like Egg Salad Sandwich, Scrambled Egg Sandwich(with veggies), Beansprouts Egg Sandwich, Boiled Egg Sandwich.

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Boiled Egg Sandwich

       This sandwich is a super easy sandwich can be eaten as raw or grilled. So healthy as the veggies are not cooked. Can be made in minutes and suits for travel too. You can prepare instantly where ever you are. You can prepare this sandwich for picnics too on the spot.

        Simple yet delicious sandwich. I always make this sandwich when i feel lazy at the morning or even for some days for dinner. So simple to make and sure will be liked by all age groups.
The mayonnaise with all the crunchy veggies tastes really nice. Top the veggies with your choice of sauce Tomato sauce, Chilli sauce or Mustard sauce..etc. Even without sauce it tastes really really good.

INGREDIENTS:

Boiled Egg-1
Bread Slices- 8
Tomato, cut into roundels-1
Cucumber, cut into roundels-1/2
Capsicum/ Bell Pepper, thinly sliced- 1
Lettuce, cut in to 2 pieces- 2 leaves
Mayonnaise (Full fat/ lowfat)- 1 teaspoon/ sandwich
Sauce of your choice- Tomato sauce/ Chilli sauce/ Mustard sauce (optional)

PROCEDURE:

• Hard boil the eggs in cold water for about 5-8 minutes. Peel them and slice them using egg slicer or knife as thin slices.
• Take the bread slices and apply Mayonnaise on a slice of the bread.

• On top of the bread slice keep the cucumber slices on the edges of the bread. Then on top of that keep the tomato then Keep the cut egg slices and spread capsicum on the sides of the egg and cover with Lettuce leaf.

• Now keep another slice of bread on top of the veggies and lightly press and serve.
• You can drizzle Tomato ketchup, Chilli sauce or Mustard sauce on top of the veggies as per your choice.
• You can add Jalapenos for spiciness if you like.

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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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Beeting Heart Deviled Eggs/ Beetroot Deviled Eggs

       This deviled eggs are easy to prepare and also an eye catchy appetizer. Sure a party pleasure. Easy to make dish using the ingredients available in our pantry. Its so colourful and attract the kids, so all kids are going to love this dish. Easy to make and tasty as well.

       This beetroot deviled eggs i have take from a D'lish Deviled eggs book and slightly modified the recipe according to my convenience. Try this dish for this Easter and make your family and friends really happy. Wishing you all a Happy Easter!!!

INGREDIENTS:

Beetroots-3 small
Sugar- 1/4 teaspoon
Vinegar- 1/2 cup
Red Onion, minced/ finely chopped- 1 teaspoon
Mayonnaise- 1 tablespoon
Sour Cream/ Thick Yogurt- 1 tablespoon
Mustard sauce/ powder/ freshly ground mustard- 1 teaspoon
Pepper- pinch
Salt- to taste

PROCEDURE:

• Pressure cook the beetroots till soft till three to four whistles on medium flame.
• Allow to cool and then peel the beet roots.
• Take two beets and cut and puree them in a blender.

• Add vinegar, sugar and 1/4 cup of drinking water with the puree and mix well.
• Submerge the Hard boiled peeled eggs fully on the beetroot vinegar mixture.
• Cover the bowl with lid or cling film and refrigerate for about 4 hours or overnight.

• Cut the remaining beetroot in to small cubes and dip in vinegar and sugar mixture to pickle them.
• Cut the pickled eggs lengthwise and refrigerate the whites till you prepare the filling.
• In a bowl add the yellow and mash them using a backside of the fork. Then add red onion, mayonnaise, sour cream/yogurt, Mustard and mix well.

• Season this mixture with pepper and salt.
• Spoon in the filling inside the egg white or pipe the filling inside the egg white using piping bag/ syringe
• Add the pickled beet root and garnish over the eggs.

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