Mutta- Chutney Kebab | Egg -Chutney Kebab

Egg-chutney kebab


Recipe source : Malabar cuisine
Quick,easy and delicious egg kebab with coconut chutney.
Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 8 to 10 

Ingredients:

1. Eggs,hard boiled and cut lengthwise- 5 nos
2. Egg white,lightly  beaten-2 nos
3. Oil- for shallow / deep frying

For coconut chutney:

1. Grated coconut - 1 cup
2. Green chilies-3 to 4 nos( according to taste)
3. Ginger-1/2" piece
4. Garlic- 3 cloves
5. Curry leaves-1 sprig
6. Coriander leaves,chopped-2 or 3 tbsp
7. Lemon juice- 1 tsp
8. Salt-to taste

Instructions:

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.

Cover each egg piece with the prepared chutney.(over the cut surface.)

Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

Egg and Green Peas Kurma

Egg and green peas kurma




Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5  people

Ingredients:

1. Hard boiled eggs- 5 nos
2. Onion,finely sliced-2 large
3. Green chilies,cut vertically-4 to 5 nos( or to taste)
4. Coriander powder-1.5 tsp
5. Turmeric powder-1/2 tsp
6. Tomato,pureed-2 medium
7. Potato,boiled and diced- 2 small( see notes)
8. Green peas,cooked and drained-1/2 cup( see notes)
9. Thin coconut milk-1.5 cups
10. Thick coconut milk-1/2 cup
11. Curry leaves-2 sprigs
12. Coriander leaves-to garnish
13. Coconut oil-as required
14. Salt-to taste

For Masala paste:

1. Whole black pepper- 1 tsp( see notes)
2. Cinnamon-1" piece
3. Cloves- 3 to 4 nos
4. Cardamom-3 nos
5. Ginger-1" piece
6. Garlic-4 small cloves

Instructions:

Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.

Heat oil in a pan,add onion and green chilies,saute until it turns golden brown.

Add the prepared masala paste and saute until raw smell leaves.

Add coriander powder and turmeric powder,saute for a minute.

Now add pureed tomato and salt to taste.Cook until oil starts to separate.

Add potato and green peas.Mix well until combined.

Now add thin coconut milk and bring it to a boil.

Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.

Add curry leaves and coriander leaves.Mix well.

Serve with appam,idiappam or chapathi.

NOTES

• I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
• The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 

Chocolate pudding

Chocolate pudding


Quick, easy and delicious chocolate pudding.
Prep Time:5 minutes
Cook time: 10 minutes
Serves:6 people
Recipe source: Myrecipes.com,you can find the original recipe here

Ingredients:

1. Granulated sugar- 1/2 cup
2. Cocoa powder-1/3 cup( use good quality cocoa)
3. Cornflour-3 tbsp
4. Dark brown sugar- 3 tbsp
5. Salt-1 pinch
6. Milk- 4 cups
7. Egg yolks ,lightly beaten- 3 large
8. Grated chocolate- 1/4 cup
9. Vanilla extract- 1 tsp
10. Butter -1 tbsp

Instructions:

In a large saucepan combine together,granulated sugar.cocoa powder,cornflour,dark brown sugar,salt and milk.Mix well until combined.Bring this to a boil,stirring continuously.

Place egg yolks in a bowl.Gradually add hot milk mixture to egg yolks,stirring continuously.Return this to the saucepan.

Cook over medium heat ,stirring continuously,for about 5 minutes or until the mixture turns thick.

Switch off the stove,add grated chocolate and vanilla extract and butter.Mix well until chocolate melts completely.(If there are lumps,just pass the pudding through a strainer and break the lumps using the back of a spoon)

Transfer it to a bowl ,serve warm or chilled.

Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yields: 28 cookies

Ingredients:

1. Butter- 1/2 cup
2. Sugar-1/2 cup
3. Egg-1 no
4. Vanilla extract-1 tsp
5. White rice flour-1.5 cups
6. Baking soda-1/4 tsp
7. Baking powder-1/4 tsp
8. Salt-1 pinch
9. Strawberry jam-1/4 cup(or as required)

Instructions:

In a mixing bowl,beat together butter and sugar until light and creamy.

Add egg and mix well until combined.

Add vanilla extract and mix well.

Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

Gently knead , just until the dough smooths out.

Preheat oven to 180 deg C,line the baking sheet with parchment paper.

Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.

Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.

Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.

Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

KERALA EGG PUFFS

Kerala Egg Puffs

Makes: 4 to 6 nos
Ingredients

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

Directions

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

Notes

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

VETTU CAKE / FRIED TEA CAKE

Vettu Cake-Step by step recipe

Ingredients

1. Egg- 1 large
2. Powdered sugar- 1/2 cup(75 gms)
3. Baking soda- 1/4 tsp
4. All purpose flour- 1 cup(few tbsp more ,as required)
5. Cardamom powder- 1/4 tsp(see notes)
6. Oil- for deep frying

Directions

• In a large bowl,mix together egg and powdered sugar until combined.

• Add baking soda,all purpose flour and cardamom powder.

• Mix well until combined.
• Knead gently to form a smooth dough.(If the dough is sticky,add 1 or 2 tbsp more  all purpose flour.)Keep aside for 5 to 10 minutes.

• Divide the dough into two ,form each half into a rectangular log.( or just shape whole of the dough into a large rectangular log for slightly larger cakes)

• Using a sharp knife ,slice the dough into 3/4 to 1" thick slices.Make two deep cuts on each slice,as shown in the picture.Keep aside.
• Heat oil in a pan and deep fry,over a medium heat,until it turns golden brown.
• Drain on to a kitchen towel, allow it to cool completely.Store in an airtight container for up to a week.

NOTES

• Make sure you fry the cakes over a medium heat.If the oil is too hot,the outside of the cakes will brown too quickly and inside will be under cooked. 
• Do not over fry the cakes,if you do so it will be a bit too hard to eat.
• For best results use freshly ground cardamom powder.
• You can make 28 to 30 small cakes or 14 to 15 larger cakes from the above mentioned quantity.

KERALA STYLE EGG AND POTATO CURRY | NADAN MUTTA CURRY

Serves : 2
Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Mustard seeds- 1/4 tsp
3. Turmeric powder-1/4 tsp
4. Onion sliced- 1 large
5. Potato -cut into small cubes-1 large
6. Green chilies-cut vertically- 2 to 3 nos (according to taste)
7. Garam masala powder-1/4 to 1/2 tsp
8. Coriander powder- 1 tsp
9. Curry leaves- 1 sprig
10. Thin coconut milk- 3/4 cup
11. Thick coconut milk- 1/2 cup
12. Oil- as required
13. Salt to taste

Method

• Heat oil in a pan and add mustard seeds,Let it splutter.
• Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
• Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
• Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
• Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
• Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil.

Serve with appam/chapathi.

For best result use homemade garam masala