Nadan Mutta Roast

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.


8 Eggs

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.

Goli Pulao (Lamb Meatball Pilaf)

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

4 cloves

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.

Meatballs preparation

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.

Rice Preparation

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

Chicken Chettinad

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.


For Gravy:

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

For Marination

¼ tsp turmeric powder

½ tsp red chili powder

1 tbsp yogurt

1tsp oil

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

5-6 peppercorns

3-4 dry red chilies

3-4 green cardamom pods

3-4 cloves

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.

Chettinad Spice:

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.