Egg Fry Recipe / Kara Muttai Recipe / Egg Roast Recipe / Kaara Muttai Recipe / Spicy Egg Roast

Kaara Muttai

Ingredients

Boiled eggs cut into half - 4

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/8 tsp

Chopped onions - a handful

Crushed garlic - 6

Curry leaves few

Coconut oil - 6 tsp

Mustard - 1/2 tsp

Method

Heat oil in a pan temper it with mustard seeds. Add the onions, few curry leaves and crushed garlic saute till light brown.

Add the red chilly powder,salt and turmeric powder, mix well, lower the flame and arrange the cut eggs on top of the masala ( cut side facing down).

Cover with a lid and in low flame cook both sides till light golden brown and well roasted.

Switch off the flame and garnish with curry leaves and serve as a side dish for rice.

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Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

Moru Curry

Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

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Banana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris / Fried Banana Puri

Mangalore Buns

Ingredients

Maida / All purpose flour - 1 cup + 3 tbsp

Overripe bananas - 2

Curd - 1/4 cup

Sugar - 1 tbsp

Cooking soda - 1/2 tsp

Jeera - 1 tsp 

Salt - 1/8 tsp

Oil to deep fry

Method

Take a bowl add the banana, sugar, cooking soda, salt mash to form a lump-free puree using your fingers. Do not beat it with any blender use only hands. Add the curd and jeera, mix well till combined.

Now add the maida and gently fold to form a semi-sticky dough.do not make a tight dough.

Usually, the dough is sticky, rubbery, and a bit messy to handle.

Cover and rest for 8 hours, next take divide the dough into small equal size balls, dust the surface well with flour to handle the sticky dough better.

Gently using a rolling pin roll out to a thick disc do not roll it too thin. The thickness should to a bit thicker than regular pooris.

Heat oil in a Kadai when hot gently slide the poori into the hot oil in the medium-high flame gently press the pooris to puff up.

Deep fry till light golden brown on both sides and remove from oil.

Best served with thin coconut chutney as a tea-time snack.

Note:

a) Make sure the bananas are very ripe and squashy.

b) These buns are usually made with maida but some make it with whole wheat flour.

c) The dough should be slightly sticky do not knead hard like a chapathi dough. Adjust the flour measurement accordingly.

d) Minimum of 8 hours or overnight fermentation is needed to get the best result.

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Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe

Dosa Bread Toast

Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

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Oil Free Spicy Chicken Roast Recipe / Chicken Fry Without Oil / Oil Free Chicken Fry - Oil Free Recipes

Oil-Free Chicken Fry

Ingredients

Chicken drumsticks - 4 large pieces

( remove the skin and make few cuts on the chicken using a knife)

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Chopped curry leaves  and coriander leaves few

Ginger and Garlic paste - 1 tsp

Sliced onions - 1/2

Slit green chillies - 6

Thick coconut milk - 1 cup

( I used the tinned coconut milk, fresh coconut milk will taste even more better)

Method

Take a wide bowl add all the above ingredients and mix well till the chicken pieces are well coated. Cover it with a lid and rest this mixture for 30 minutes.

Take a kadai add the marinated chicken along with the masala, in low flame cover and cook the chicken till well roasted turning in intervals for all sides to cook well.

Make sure the whole process is in low flame.

Fry till the raw smell has disappeared and the chicken is roasted well. This chicken is cooking in the coconut milk and they leave the oil for the chicken to cook.

Lastly garnish with few curry and coriander leaves and serve as a side dish for rice or roti.

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Egg Drop Biscuit Recipe / Coin Biscuit / Mutta Biscuit / Kerala Mutta Biscuits / Bean Biscuits / Bakery Style Egg Drop Biscuits

Mutta Biscuit

Ingredients

Maida / All purpose flour - 3/4 cup

Sugar - 1/4 cup

( sweetness was perfect for us  if you need more sweet then add 1 tbsp extra sugar that will be sufficient)

Butter - 2 tbsp at room temperature

Eggs - 2

Vanilla essence - 1/2 tsp

Turmeric powder - little less than 1/4 tsp

Baking powder - 1/2 tsp

Method

Sieve maida and baking powder together,keep it aside.

Add eggs, essence, sugar, butter, and turmeric powder in a mixi jar and blend till combined.

Pour the mixture into the dry ingredients and gently mix.The batter should not be runny otherwise add 1 or 2 tsps extra flour.

Fill this mixture into a piping bag or ziplock bag, cut the end with a scissor to make a small hole.

Line a baking tray with a baking sheet and pipe out the mixture into a small coin, once baked they will expand.

Bake these at 350 deg.f for 10 minutes or until they change colour to light brown on the edges. 

Do not cook more than 10 minutes they will burn, once cooled they will become crisp.

Enjoy!

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Sun Dried Tomatoes Recipe / Homemade Sun-Dried Tomatoes / Sun Dried Tomato Recipe /How to Make Sun-Dried Tomatoes at Home

Sun Dried Tomatoes

Ingredients

Cherry tomatoes - 6 cups cut into half

( I used the tomatoes grown in my garden, you can also use roma or grape tomatoes)

Salt to taste

Dry Rosemary or any herb of your choice - 1 tsp

Olive oil as needed to cover the tomatoes

Peeled garlic - 6

Method

Line a tray with baking sheet arrange the tomatoes cut side facing up, sun dry these tomatoes for 2 days till they are dry and shrunk.

Take a clean bottle add the dried tomatoes into the bottle add salt,herbs,garlic and pour olive oil till they cover the tomatoes.

Close it with a lid and keep it in fridge.

You can use these tomatoes as a topping for pasta / salad or as a filling for your sandwich.

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Ragi Appam Recipe / Finger Millet Appam Recipe / Ragi Appam With Yeast / Ragi AApam / Millets Recipes

Ragi Appam

Ingredients

Ragi flour  / Finger millet flour- 1 cup

Water - around 1 & 1/2 cups add more if needed

Cooked rice - 1/2 cup ( remove 1 tbsp of rice out )

Grated coconut - 1/2 cup

Salt to taste

Sugar - 1/2 tsp

Dry yeast - 1/2 tsp

Method

Take a mixi jar / blender add the cooked rice coconut, ragi flour and little water grind to a smooth batter.

Transfer to a bowl add salt, remaining water, sugar and yeast mix well and rest to ferment for 4 hours or till batter rises.

The batter must not be too thick or too thin add water accordingly.

Heat a tawa smear some oil pour a big ladle of batter and gently swirl to spread. The appam should be semi thick do not spread till very thin.

Cover with a lid and cook till done, do not flip and cook the other side.

Remove to a plate and enjoy with any spicy gravy.

For more Millet recipes click HERE

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Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

Mutta Surka Without Egg

Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Bitter gourd Raita / Pavakkai Pachadi / Pavakkai Raita

Pavakkai Raita

Ingredients for tempering

Oil - 2 tsp

Mustard - 1/4 tsp

Urad and Channa dal - together - 1/2 tsp

Jeera - 1/8 tsp

Curry leaves few

Hing - a pinch

Red chillies - 1

Other ingredients

Beaten curd - 1 cup

Dried pavakkai vathal - a handful

Chopped coriander leaves for garnish

Salt add only if needed as vathal already has salt

Method

Heat oil in a pan and temper it with above ingredients.Add the dried vathal and saute till crisp and slight brown.Cool this mixture and pour it in the beaten curd.

Mix well and garnish with coriander leaves and serve after 30 minutes as the vathal needs to soak a bit in the curd.

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