This Egg roast recipe is Kerala style which is locally known as Nadan Mutta Roast. The Nadan Mutta Roast is a dry dish and is a bit spicy, but you can adjust the spice level according to your needs. You can serve with any flatbreads, but traditionally it is served with Puttu, Appam or Noolappam etc.
4 Medium Onions
1 tbsp Ginger garlic Paste
4-5 Green Chilies
1 tsp Fennel seeds
1/2 tsp Pepper Powder
A Handfull Curry Leaves
1 tsp Red Chili Powder
1 tbsp Coriander Powder
1 tsp Garam Masala
3 tbsp Oil/ Coconut Oil
1 Large Tomato
Crush fennel seeds and keep aside. Hard boil eggs, remove shell and make slits. Slit the green chilies. Slice the onions and remove in a bowl.
In a wok heat oil, when Oil is hot add ginger garlic paste and saute for a minute on high flame.
Add crushed fennel powder and pepper powder. Saute for a minute.
Add in the sliced onions and cook until the onions are brown. the flavour of the dish is of roasted onions so make sure onions are roasted well.
Add in Slit green chilies and curry leaves and saute for a minute.
Add turmeric powder, red chili powder, coriander powder and garam masala and saute.
Add chopped tomatoes and cook until tomatoes are soft. Add water and let it simmer.
Now add the slit Eggs and let it simmer for couple of minutes, so the eggs get infused with all the flavours.
Adjust the seasonings and serve with rice, puttu or any flatbreads etc.
Frankie, one of the quickest to make, and one loaded with flavors. If you are looking for something quick, yummy meal then this recipe is for you. these frankies are high in protein because of paneer. I always recollect the frankie i used to have at Shivaji Park; chicken, mutton and paneer etc were some of my favourites. The recipe i have shared is quick and easy to make..and delicious. Do share your reviews……
½ tsp dry yeast
½ tsp sugar
3 tbsp warm water
1 cup plain flour
Salt to taste
1 tbsp yogurt
1 tbsp melted ghee/clarified butter
Lukewarm milk/water as needed
1-2 tbsp oil
1 chopped onion
½ cup ketchup
1 cup schezwan sauce
450 grams paneer
For Frankie Assembling:
1/2 sliced onion
4-5 slices cheese or grated cheese
Chop onion, coriander. Cut paneer into cubes or cylindricals.
In a bowl, add yeast, sugar and warm water. Mix well
In another bowl add flour, yogurt, yeast mixture, ghee/clarified butter and knead.
Add lukewarm water/milk as needed.
In a pan heat 1-2 tbsp oil. When oil is hot, add onion, sauet until onions are soft.
Add ½ cup ketchup, saute for a minute on medium flame.
Add 1 cup schezuan sauce, saute for a minute, add paneer cubes, cover with a lid and cook for 5-10 minutes or until paneer is soft.
Add chopped coriander, mix. remove in a bowl.
By now the dough must have doubled in size and soft. Make small balls and roll.
Heat tawa/Pan and cook naan on both sides. Place sliced/grated cheese, heat for a minute. Remove when cheese is melted.
On the naan, spread some prepared sauce and some paneer. Add some onion slices, some more cheese (lemon juice and chat masala optional), chopped coriander and roll.
Soy chunks are made of soy flour and are the bi-products left out after extracting oil from the beans. They turn soft and spongy when submerged in warm or hot water. Also called Vegetarian meat as their nutritional value is similar to various kinds of meat. Soya chunks helps in boosting metabolism, muscle building and reduce the level of bad cholesterol in the body to name a few benefits. The recipe I have shared can be enjoyed as an appetizer or can be paired with fried rice. Try out the recipe and let me know your views…
500 grams Soy chunks
2 tbsp Soy Sauce
½ cup Schezwan sauce
2 bunch green onions
1 large onion chopped
3-4 green chillies sliced
2 tbsp ginger chopped
1 tbsp garlic chopped
Salt to taste
3 tbsp Oil
Soak Soya Chunks in hot water for 15-20 minutes
In a Kadhai/Wok heat oil when oil is hot, add ginger and garlic and saute for a minute on high flame.
Add green chillies, saute for a minute
Add onion and cook until they are soft
Add green onions and saute for a minute
Add soy sauce and mix. Add schezwan sauce and mix
Add soya chunks (squeeze all the water from the soya chunks) and cook. Sprinkle water add salt mix.
Place lid and cook until soy chunks are cooked. Adjust the seasonings.
It can be enjoyed as an appetizer or can be served with Fried Rice
Shahi Aloo is a rich creamy curry, with onions, tomatoes and cashew puree cooked in butter and cream. In this recipe I have used potatoes and scooped balls with melon scooper, but you can cut medium dices of potatoes or use baby potatoes. This curry is well balanced and is not too sweet or spicy, but you can adjust the spiciness or sweetness according to your preferences. It is very easy to prepare and is paired well with Naan, Roti’s or Jeera Rice.
500 grams potatoes
1 medium onion Large cubes
2 Large tomatoes Large Cubes
1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
½ tsp Turmeric powder
1 tbsp Red chilli powder
½ inch Cinnamon stick
2 Black Cardamoms
1 tbsp Ginger Garlic Paste
Salt to taste
1 Cup Cream
Oil for Frying and 2 tbsp for cooking
½ cup butter
2-3 saffron strands
Peel the potatoes, scoop medium sized balls and place it in salt water. Cut onions and Tomatoes in large Cubes. Keep aside.
In a pot heat water enough to cover the potatoes. When water is hot, add potatoes and cook until half done. Remove and keep aside.
In the same water add onions, tomatoes and cashews and cook until onions are fully cooked. Remove and keep aside.
In a pan heat oil and fry the potatoes and remove in a bowl with kitchen tissues (this will help to absorb excess oil)
Heat a kadhai / sauce pot, add butter. When butter is hot, add ginger garlic paste and cook until the raw smell is gone.
Add cloves, cinnamon stick and black cardamom and saute until you smell the aroma of spices. Add kasoori methi and saute on high flame for a minute.
Add tomato puree and cook on medium flame till it starts boiling, stirring occasionally so it doesn’t stick at bottom of pot. Add red chilli powder, turmeric powder and salt. Mix well.
Add potatoes and cook on low flame, so the potatoes absorb all the flavour. In a bowl Add 1 tbsp hot water and add saffron strands. Add this mixture to the curry. Mix. Add cream and cook on low flame.
Add 1 tbsp honey, adjust the seasonings according to your preferences. You can also add raisins and chopped almonds to the curry.
Goli Pulao also known as “Meatball Pilaf” is a rice preparation from Kolhapur. Traditionally Kolhapuri masala is added in this preparation, but we can use red chilli powder. The recipe I have shared here is a simple creamy rice preparation. If you like to make rice more spicy add some more green chillies and red chilli powder in the lamb mince and use less cream while preparing rice.
For video click on the link below:
500 grams Lamb Mince
3 cups Basmati Rice
1 cup hot water
2 cup cream (35% M.F)
(Ratio of Rice to Liquid is 1:1, so adjust the ratio of water and cream according to your taste)
1 Large onion Chopped
1/2 tbsp green chillies chopped
1/2 tbsp ginger garlic paste
Salt to taste
1 tsp Garam Masala
1 tsp red chilli powder
1 Whole Egg beaten (acts a binding agent)
2 cups oil/ghee/clarified butter
(for frying meatballs, same oil can be used for rice)
100 grams cashew nuts
3 green cardamoms
2 black cardamoms
1 large bay leaf
1 tbsp cumin seeds
1 tsp cumin powder
3-4 saffron strands
Chop onion and keep in a bowl. Chop green chillis. Beat 1 whole egg and Soak rice in water for at least 30 minutes. Soak the saffron strands in 1-2 tbsp of hot cream or water.
In a bowl add lamb mince, add chopped onion, chopped green chillies, ginger garlic paste, garam masala, red chilli powder, beaten egg and salt. Combine well.
Make small balls of the mixture. In a kadhai, add oil/ghee/clarified butter. When oil is hot fry the meatballs and remove when done. In the same oil fry cashews and remove in a bowl.
Save the oil and use it to prepare rice. It will infuse flavour in the rice.
In a kadhai add 3-4 tbsp of oil. When oil is hot, add cloves, green cardamom, black cardamom, bay leaf and saute till aroma pops out. Add cumin seeds and let them crackle.
Add the rice (drain the water from the rice) and saute on medium flame for couple of minutes. Add cumin powder and saute for a minute.
Now add water and cream (the proportion of rice and liquid is 1:1, so you can adjust the quantity of water and cream according to your preferences) add salt, cashew nuts and saffron. Cook until rice is done.
Assemble rice and the meatballs as shown in the pics…garnish with cashews. serve with Raita
Modak is an Indian sweet popular in states of Maharashtra, Goa and Kokan region. It’s called “Ukdiche Modak” because in Marathi “Ukad” means “to steam”. Also known in Gujarati as modhaka, modhakam in Kannada, kozhakkattai in Tamil and kudumu in Telugu. One of the favourite religious dishes of Lord Ganesha and so is offered in prayers. During the festival of Ganesh Chaturthi, 21 or 101 modaks are offered as “Prasad” to Lord Ganesha at the end of prayers. The dough is made of rice flour and hot water and the filling is made up of freshly grated coconut and jaggery.
1 cup jaggery
1 cup shredded coconut
½ tsp cardamom powder
2-3 strands of saffron
4-5 pcs cashew bits
Salt to taste
2 tsp oil/clarified butter/ghee
1 cup rice flour
1 cup water
Note: If you are offering Modaks to God do not taste until offered to God.
In a pot boil 1 cup water. When water starts boiling, turn the flame low, add 1tsp oil/ ghee/ clarified butter and rice flour and mix. Remove in a bowl and keep aside. Knead it well (when the dough is still warm) and make sure there are no lumps in the dough. Divide in
In a pan add 1tsp oil/ghee/clarified butter. When the oil is warm add shredded coconut (Make sure coconut does not turn brown). Saute for 2 minutes and then add chopped jaggery (chop into small bits, it will take less time to melt). Add cardamom powder and saute on medium flame for 2-3 minutes. Add saffron in 1 tbsp warm water and add it in the pan. Mix well. Make sure that the stuffing is not too dry as it solidifies after cooling. Sprinkle water if needed. Remove from heat once all jaggery is melted. Keep aside to cool down.
Make small balls of the dough. Make sure there are no cracks in the balls. Take oil/ghee/clarified butter in a bowl. Take a ball and flatten it in disc shape. Apply ghee to hands when needed. Place a couple of tsp of filling in between and press the edges as shown in the video. Join all the edges together.
Place a wet cloth in the steamer. Place modaks and steam on low temperature for 10-15 minutes.
Remove and Serve with Ghee/Clarified butter and Coconut Milk.
Chettinad Cuisine is from the region of Chettinad in Tamil Nadu, which is dominated by Chettiar community. Chettinad cuisine has gained popularity in non-Tamils speaking community as well. Chicken Chettinad is prepared by freshly grounded coconut with various other grounded spices. This fiery curry is one of the most popular dishes from region of South India. The recipe I have shared here is less spicy, but you can add more peppercorns while roasting spice to adjust the spiciness. It is best served with Dosas, Rice, Chapati.
500 grams chicken
2 tbsp oil
1 large onion sliced
8-10 no curry leaves
1 large tomato
1 large bay leaf
1 tsp red chili powder
¼ tsp turmeric powder
½ tsp red chili powder
1 tbsp yogurt
1 tbsp ginger garlic paste
Salt to taste
Chettinad masala (Roasted and then Grinded)
1 tbsp Poppy Seeds or 8-10 cashews
½ cup grated coconut
1 tsp fennel seeds
3-4 dry red chilies
3-4 green cardamom pods
½ inch cinnamon pods
½ tsp cumin seeds
2 tsp coriander seeds
In a bowl mix yogurt, red chili powder, turmeric powder, salt, oil and ginger garlic paste. Apply the marinade to chicken and refrigerate overnight or 8-10 hours.
On a low flame, dry roast red chilies and coriander seeds. When you can smell the aroma of cumin and red chilies add green cardamom, fennel seeds, cumin seeds, peppercorns, cinnamon stick and cloves. Roast on low flame till you can smell the aroma.
Now add the poppy seeds and mix it quickly. Now add coconut and roast on low flame till the coconut is brown in colour. Cool down the roasted masala and then grind it and keep aside. In the same blender add tomatoes and make a puree, remove in a bowl and keep aside.
In a pan heat oil, add bay leaf and onions. Saute till the onions start turning brown. Add the marinated chicken and saute it for 5-10 minutes. Now add the tomato puree and let it cook till tomatoes are cooked.
Add salt, red chili powder. Add the grounded paste. Fry for 5 minutes and then add curry leaves. Add 1 cup water and let the chicken cook until it is done. Until the chicken is cooked the gravy will be thick. Add water until you get a desired consistency. Serve with Rice, Dosas, Chapati etc.
Malai means “cream” and Koftas means “meatballs”, Malai Koftas are potato and paneer balls dipped in rich and creamy sauce. In India vegetarian version of koftas are very common. In this recipe, koftas are made with paneer and potatoes with ginger garlic paste and hint of spices, served with delightful and rich gravy made with onion,tomatoes and cashew nuts. To cut down the costs most of the restaurants in India use poppy seeds and magaz seeds (pumpkin seeds) instead of cashew nuts paste. The recipe I have shared is one of the creamiest and tastiest.
Puree for Gravy
1 medium onion
3 large tomatoes
10-12 cashew nuts
½ inch cinnamon stick
4 green cardamom
2-3 cups water
200 grams paneer (grated)
2 large potatoes (boiled and crushed)
3 tbsp corn starch
1 tsp ginger paste
2 tbsp coriander leaves (chopped)
1 tsp garam masala
1 cup oil for frying
2 tbsp cashew nuts (chopped)
2 tbsp raisins (chopped)
3tbsp butter (you can use oil, but butter is preferable)
1 bay leaf
3 green cardamoms
½ inch cinnamon stick
2 tsp ginger garlic paste
1-2 tsp red chili powder (depends on spiciness you prefer)
2 tsp garam masala
1 tsp coriander powder
½ tsp cumin powder
Salt to taste
Honey/Jaggery depending on sweetness preferred (you can add sugar but honey or jaggery is health option)
2 tsp kasuri methi
5-6 tbsp heavy cream
Water (saved from puree)
Puree for Gravy:
Cut onions and tomatoes into large cubes. Heat water in a pot, when it starts simmering add all the ingredients listed under puree. Let it simmer on low heat for 10-15 minutes (or until onions and tomatoes are soft).
Turn off the heat, strain and let it cool down. Preserve the water so you can add it later in the gravy. Blend it into a fine puree. Strain if needed (if the puree has chunks of cashew nuts, cardamom and cinnamon). Keep aside
Heat a pan with butter or oil. Add bay leaf, cinnamon and cardamom and saute for a minute. Add ginger garlic paste and saute for 2-3 minutes (make sure the raw smell goes away)
Add chili powder, garam masala, coriander powder, cumin powder. Saute for minute on medium flame. Pour in the puree and mix. Cook if for 2-3 minutes on medium flame. Add water (saved from puree).
Cook until the gravy thickens. Add salt and Jaggery/honey/sugar according to taste desired. Add kasuri methi. Turn the heat low and add cream, stir and turn the heat off.
Boil water in a pot. Add in the potatoes (cut into large cubes). Boil until they are cooked. Strain let them cool down. Grate paneer and keep aside.
In a bowl crumble potato, add in grated paneer, ginger garlic paste, corn starch, salt, garam masala and chopped coriander leaves. Mix everything properly. Divide the dough into 8-10 equal parts and roll them into balls. If you are stuffing the dough with cashew nuts and rasisns, flatten each dough balls and stuff with cashew nuts and raisins and seal them (I have flattened the balls so I can shallow fry instead of deep fry)
Heat oil in a pan for frying, when the oil is hot slide in the kofta balls and fry it. Make sure the oil is not too hot or the koftas will burn. Before frying all the koftas, slide in one kofta ball and check if the oil is in the right temperature.
Fry on medium flame until they are golden brown and crisp. Remove on a plate lined with paper (this will soak most of the oil).
Add the gravy in a bowl, place koftas on top and garnish.
Pulao or Pilaf is a rice dish commonly made in Indian home. It is a one pot dish where you cook spices, meat or veggies and rice together unlike Biryani which is multi layered. Also preparing Pulao is less time consuming than Biryani. There are many variations of pulao like Chicken, Mutton (Goat), Egg, Vegetable, Fish etc. to name a few. As I have already shared a Chicken Biryani recipe, I am sharing a pulao recipe with prawns, one of my favorites and my mother’s recipe. Easy to prepare and delicious to eat, I am sure you will love this recipe.
500 grams Prawns
500 grams Rice
2 tbsp ginger garlic paste
4 large onions sliced
½ inch cinnamon stick
3 bay leaves
3 medium tomatoes
¾ cup oil (for marinating, cooking rice and making
2 tsp cumin seeds
½ bunch coriander
2-3 tbsp red chilli powder (depending on need of spiciness)
½ tsp turmeric powder
2 tsp lemon juice
Mise en place:
Slice onions, chop tomatoes and coriander and slice the green chillies
Marinating the prawns:
Clean and devein prawns. Marinate the prawns with 1 tbsp oil, 1 tbsp ginger garlic paste, 1tsp lemon juice, turmeric powder and salt. Refrigerate.
Cooking the rice:
In a pot 1.5 litres of water, add 1 bay leaf, salt, 2 tbsp oil and let the water boil. Once the water starts boiling add rice and cook the rice till its Al dente (tender but still firm to bite). Remove and rinse with cool water (so the rice stops cooking from heat within). Keep aside.
Take a pot and add the remaining oil. When the oil is hot add cloves, peppercorns, bay leaves, cinnamon stick, once you start smelling the fragrance of the spices add cumin seeds. Once the cumin seeds start to crackle add onions, ginger garlic paste and saute on high flame for 2-3 minutes, turn the heat down and cook the onions until they are fully done.
Add tomatoes and cook on medium flame for 2-3 minutes and add the green chillies and the red chilli powder saute for a minute and add the marinated prawns and cook until prawns are half cooked (keep an eye or the prawns will be stiff and chewy if overcooked)
Once the prawns are half cooked add half the amount of chopped coriander and rice in the gravy and mix and let it cook on low flame for 5 mins. Serve it on plate or pasta bowl and garnish with chopped coriander.
Usually you cook rice along with meat, as prawns cook faster i cooked the rice till its al dante and then mixed it with prawns (when they are half cooked). this will ensure that prawns and rice are perfectly cooked.
It’s said that it is not a real meal if it doesn’t end with desserts. French cookbooks did not exactly feature desserts but instead they had recipes of “Entremets” which means “Intervals”, dishes that were served between larger courses that could be sweet or savory. Back in the ancient civilizations people used to have fruits and nuts candied with honey. Desserts today have become popular because of culinary experiments and technology. The recipe I am sharing today is motivated from my culinary journey. Hope you enjoy it and share your reviews.
½ cup chocolate chips
75 ml heavy cream
2 cups water
2 ½ cups sugar (2 cups for poaching and half cup for making caramel bits)
½ inch cinnamon stick
½ cup white wine
1 tsp oil (for ganache)
In a pot add water, sugar, white wine and cinnamon stick and let it simmer for 5 mins on medium flame.
Peel the pear. Using a corer, core the pears (keep the steam as it looks more presentable) and place it into the syrup pot and cook it until it’s 80% done. Remove and refrigerate for 1-2 hours (You don’t want to cook the pear through as the heat trapped in the pear will cook the pear as it cools down). Refrigerate.
On a medium flame heat some water in a pot (you will place a bowl on top of the pot, so make sure the water does not touch the pot).
In another pan bring heavy cream to simmer, remove from heat and keep aside.
Place the chocolate chips in a stainless-steel bowl and place the bowl on top of the pot. When the chocolate chips are melted add the heavy cream and mix with a whisk. Add 1 tsp oil (it will give the ganache a silky texture). Refrigerate half of the ganache for half hour and leave the other half out (after it cools down it will solidify which will make it easy to pipe it into pears, while the one at room temperature will be used for plating). Yes, I know the velvety ganache has made you excited, but now comes the important part of making caramel bits, stuffing the pear and plating.
In a pan take half cup of sugar and heat it on medium flame. When the sugar starts melting swirl it so it doesn’t burn on isolated spots and turns into light amber colour take it off the heat (keep an eye on the pan as once the sugar starts turning into colour, it will darken very fast). Pour it on a sheet pan and let it cool.
Once it cools down, break into large pieces and place it in a plastic bag and crush it using a rolling pin.
Stuffing the Pear:
Fill the piping bag with ganache and stuff the pear with the ganache. Refrigerate
On a plate, put a tablespoon of ganache on the middle of the plate. Slightly tap it with a spoon (it will make a great presentation for your dessert. Pipe some whipping cream on top of ganache and place stuffed pear on top of whipping cream. Sprinkle caramel chunks and serve.