Cheesy Chicken Bread Omelette | Chicken Bread Omelette

Street food stalls(Thattukada) serve the best bread omelette, and they have their own variations too. Which is your favourite thattukada near your place? What do you like to have most often? 

Bread omelette in itself is very rich and filling. Then how about adding a curried chicken and cheese slice to top it over. Sounds interesting?? Scroll down to check the recipe. The recipe remains very simple and can be made quickly without fancy ingredients. You can even make paneer burji instead of chicken filling and use. The two slice bread with two eggs and chicken filling with melted cheese is so filling and perfect for after school snacks for kids. This is a quick fix snack that you can prepare in no time. Enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes'

Serves ~ 1

Author ~ Julie

Ingredients
for bread omelette

eggs 2

bread 2 slices

curried chicken 2 tbsp

cheese slice 1

pepper powder 1/4 tsp

milk 1 tbsp

Coriander leaves

ghee/ oil 1 tbsp

salt to taste

for curried chicken

boneless chicken, 200 gms

onion  1 medium-sized finely chopped

ginger-garlic paste 1tsp

Tomato 1 chopped

chilly powder 1/2 tsp

coriander powder, 1 tsp

turmeric powder1/4 tsp

garam masala 1/2 tsp

pepper powder 1/4 tsp

Curry leaves

salt to taste 

oil 1tbsp

Watch on YouTube-

   

   

Method

CURRIED CHICKEN

• Heat a pan and add oil. To this, add ginger garlic paste. Then add finely chopped onions. Sauté until translucent and add ginger-garlic paste. Sauté.
• Then add the spices on low flame and add chopped tomatoes. Cover and cook till tomatoes are mushy.
• Finally, toss in the cubed chicken pieces. Mix well, add salt and cook covered on low flame for 5-7 minutes.
• Check if done or add few drops of water, cook covered again 2 minutes. Finally dry up any moisture left and switch off flame. Keep aside to cool.
• Use left over chicken curry without bones or prepare like the above steps, keep aside.

TO MAKE BREAD OMELETTE

• Beat the eggs in a bowl, add little milk. Add pepper powder and salt. Beat well.
• Heat a non-stick pan and add ghee or oil. To this, add the beaten egg mixture in a round shape. 
• Place two bread slices as in video. Fold the omelette sides over the bread. Then add 2 tbsp of curried chicken on one slice and place a cheese slice on others.
• Fold the bread slice and .warm up 30 seconds on each side. Serve warm with chutney

NOTES

 * You can make paneer burji and use instead of chicken filling.

RELATED POSTS

Omelette

* I Hop Spinach Omelette

* Spanish Potato Omelette

* Microgreens Omelette

* Omelette Dosa

Sandwiches

1.Strawberry Bell Pepper Sandwich

2.Grilled Peanut Butter Sandwich

3.Corn Cheese Sandwich

4.Tricolor Sandwich

5.Potato Cheese Sandwich

Microgreens Omelette | Mixed Veg Omelette

"Eat breakfast like a king, lunch like a prince and dinner like a pauper"- the popular saying goes like this and I feel its true to some extent. As we all know, it means you need to have a fully balanced breakfast and lunch and eat lightly for dinner. Adding eggs to breakfast is a good option and balances the protein portion of the meal and there by reduces the carbs provided you are working out consistently. Omelette can be made in different types and this time I used green moong microgreens to make this omelette along with other veggies to make it more colorful.

Microgreens are a pack of nutrients and mainly a good source of the minerals like magnesium, zinc, iron and potassium. Each of the type of microgreens vary in nutrients, but the majority have these minerals in common. You can use the microgreens in a number of ways in your cooking. I generally add to omelette or make stir-fry with them. It's better to eat it half cooked or raw for best results. Microgreens can be grown in soil or soiless in cocopeat or using paper towels. I usually grew them in trays with paper towels, and it works perfectly fine. The sprouts are layered in paper towel and sprinkled with water. The microgreens are harvested by 7 days. Corona lockdown time has been a blessing to grow these microgreens frequently. The best part of microgreens is that they can be harvested in very short time, unlike other microgreens. Do give this omelette a try to include microgreens in your diet.

Watch the YouTube #shorts on the omelette making.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 1 omelette

Author ~ Julie

Ingredients

eggs 2

microgreens a small bunch

capsicum / green bell pepper 1/2 of 1 fine chopped

tomato 1/2 of 1 fine chopped

onion 1/2 of 1 fine chopped

ginger 1/2" piece fine chopped(optional)

milk 2 tbsp(optional)

pepper powder 1/2 tsp

salt to taste 

oil 1 tbsp

Method

• Wash all the veggies and chop it fine. This includes the microgreens as well.

• Beat the eggs and add 2 tbsp milk with salt. Add in the chopped veggies and mix.
• Heat a thick bottomed pan and add oil. When the oil is hot, add the beaten egg mixture.

• Sprinkle pepper powder on top and let cook on low flame for 2-3 minutes.
• Flip the other side using a flat spatula. Cook for another minute and serve warm on a plate.

NOTES

* I have used cherupayar(green moong) microgreens, but you can always use any other microgreens.

* Adding milk to the eggs when beating yields fluffy omelette.

RELATED POSTS

* I Hop spinach Omelette

* Spanish Potato Omelette

* Omelette Dosa

Mutta Bajji | Egg Bonda | Stuffed Egg Pakora (Step by Step Pics)

Rainy season always demands something spicy and chatpata to savour especially garam pakoras(hot fritters). And today's post is a pakora made with eggs and tastes delicious with the masala filling in it. This is a Malabar egg snack and can be prepared for Iftar during Ramadan or even as a protein packed evening snack for kids. This post doesn't need any expert hands to try on and so can be tried anytime. Try this simple tea time snack that you can prepare with hard boiled eggs in very less time and kids will surely enjoy these. They taste delicious with the masala filling and outer crispy covers. Serve it hot else it becomes soggy. The spicy green chutney goes well with this snack more than ketchups.

Preparation time~ 30 minutes
Cooking time~ 20 minutes
Serves ~8
Ingredients
hard boiled eggs 4; sliced in half
pepper powder 1/2 tsp
garam masala 1/2 tsp
salt to taste
oil 2-3 tsp
below ingredients to be finely chopped
shallots 4-5
green chillies 2
curry leaves 1 sprig
ginger chopped 2 tsp

for cover(dipping the egg)
maida 2-3 tbsp
rice flour 1tbsp
water 3-4 tbsp
salt to taste

oil to deep fry

Method

• Hard boil the eggs with enough water and salt for 7-10 minutes. Drain the water and add cold water to the eggs,leave for 3 minutes. Then peel the skin off,clean under running water to remove any struck egg shell. Cut in halves,separate the egg yolks and egg white,keep aside.

• Heat a pan,add 2tsp oil and add the finely chopped ingredients listed above. Saute until slightly wilted and browned. Add in the spice powders on low flame and saute. Switch off flame,remove this mix in  a plate and  add the egg yolks to this mix.Crumble the egg yolks and mix with the onion mix. Fill this mix in the egg whites,keep aside.

• Make a batter using maida and rice flour,add salt and water. Make a thick batter to coat the eggs. 
• Heat a kadai with atleast 2" deep oil(if deep frying). I opted to shallow fry, which takes slightly longer to evenly brown the sides than deep fry.Wait till the oil gets heated. Now dip each prepared egg in the prepared batter. Using a spoon,transfer this to the kadai. Let the bajji get cooked well,flip both sides till its lightly browned. You can add as many as the space of kadai permits in one batch. Don't over crowd the wok/kadai. Repeat the same steps till you finish making all.
• Serve warm with tomato ketchup or any spicy chutney.

NOTES
* I feel a pinch of turmeric powder to the batter would have added color to the cover.
* Alter or increase spices as per your tolerance.


Few more snack recipes with egg,if interested check them out-
Egg Chutney Balls
Egg Puffs
Kaya Pola

Kada Mutta Roast | Quail Egg Roast

Quail eggs are three times more nutritious than regular chicken eggs. The health benefits of quail eggs include their ability to improve vision, boosts energy levels, stimulate growth and repair, improves metabolism. These eggs are helpful to treat cough,sinus allergies and asthma treatment. This is the main reason that I started introducing in our family to improve kids immunity with the use of quail eggs. Kids have started liking these cute little eggs. This is a simple egg roast that can be made quickly and tastes delicious. Soft idiyappams with this egg masala serves as a yummy combo. If you like a watery gravy then add coconut milk to dilute the gravy and serve with it !!

Preparation time~15 minutes
Cooking time~ 20 minutes
Serves ~ 4 

Ingredients
quail eggs 8
savala / onion 2 big or 4 medium sized ones, sliced thin
thakkali / tomato 2 medium sized,chopped
inji / ginger 1 tsp chopped
milagu podi / chilli powder 1/2  tsp
kurumulakku podi /pepper powder 1/4 tsp
manjal podi / turmeric powder 1/2 tsp
malli podi /coriander powder 1 tsp
uluva podi(fenugreek powder) a pinch (optional)
curry leaves a sprig
salt to taste
coconut oil 2tbsp
sugar a pinch (optional)
coconut milk 1-2 tbsp (optional)

Method

• Wash and hard boil the eggs in water with a tbsp of salt(helps remove shells faster) for 10-12 mins or hard boil them in a pressure cooker. Remove from fire and transfer the boiled eggs in an ice water bowl. Remove the shell and make tiny gashes on each egg.
• Heat oil in a pan and add oil. Slide in the sliced onion,chopped ginger and curry leaves. Saute until the onions turn translucent and is nicely caramelized.
• Add the spice powders except garam masala on low flame, then add in the chopped tomatoes.Mix well.
• Simmer and cover, cook for 2-3 minutes. Stir again till the tomatoes are mashed well.
• Add the garam masala and boiled eggs,mix well. Add in the coconut milk (if using), a pinch sugar and give a quick stir.
• Switch off flame and serve warm with idiyappam or chapathis or rotis.

NOTES
* Adding fenugreek powder(uluva podi) adds a unique flavor. Add if you like feugreek(uluva).
* Adding coconut milk adds a sweet flavor,also gives a nice masala coating to the eggs. If you like a watery gravy, then dilute it with more coconut milk.
* I used the hot chilli powder but if you use kashmiri chilli powder will enhance the color of the masala.

You may also like these-
* Egg Pepper roast
* Mutta (egg) Aviyal
* Mutta Curry (Kerala style Egg Curry)
* Quick Egg Masala
* Egg drop Soup 
* Kada Mutta Chutney Balls

Egg Chutney Balls | Mutta Chammanthi Balls | Egg Cutlets | Kada Mutta Balls (Quail Eggs Snack)

Happy Bakrid to all !!
How are your preparations for Bakrid going on?? Hope all my muslim friends are busy celebrating Bakrid with your loved ones. Today's post is a simple yet yummy snack prepared with eggs that you can add for this festive season. Eggs are an excellent source of calcium, high quality protein, fats and essential vitamins. When we talk about quail eggs, the nutrition is much higher than chicken eggs. If you are using chicken eggs, then make it half or quarter and cover it up with chammanthi /chutney and then proceed the same way as mentioned below. However, I felt that quail eggs were perfect for making this snack. The chutney adds a unique flavor of spice,sour and salt and finally coating with bread crumbs. Do give these balls a try as a pleasant surprise (inside) for kids and enjoy !!

Preparation time~ 15 mins
Cooking time~ 20 minutes
Serves ~ 8 egg chutney balls
Ingredients
hard boiled quail eggs 8 or regular eggs 4
bread crumbs 3/4 cup
egg 1
salt
oil to deep fry or shallow fry

for chutney/chammanthi
*coconut grated 3/4 - 1 cup
cilantro / mallilla /coriander leaves 1/3 cup
mint leaves/ pudina leaves 1/3 cup
*green chillies 2
ginger 1/2 " piece
lemon juice 1/2 of a lemon or 1tbsp
salt to taste

Method

• Hard boil the eggs in enough water with salt for 10-12 mins. Transfer to a ice cold water bowl and remove the shells after 7-8 mins. Keep aside.
• In a blender/ mixer jar, add the grated coconut,coriander leaves, pudina, green chillies, ginger and salt. Squeeze the lemon and blend coarsely. Don't add any water to grind,it comes out perfectly.
• Transfer to a bowl and in your palm place a table spoon or slightly lesser amount of chutney,spread it and place an egg in it.Cover the egg completely with the chutney as shown in pic.

• In another bowl,beat an egg lightly. Keep aside. Also keep the bread crumbs ready in  a plate.
• Dip the chutney covered egg in beaten egg and coat with bread crumbs like we do for cutlets. Keep aside and repeat the same for all the other balls.
• Heat oil in a wok if deep frying or a non stick pan if shallow frying. Slide the balls once the oil is hot, and if you are shallow frying like I did then, keep rotating the balls at low flame so that its evenly browned on all sides( takes 2-3 mins for each ball). If you are shallow frying, don't add more than 3 balls at a time as it takes time to rotate each ball and if you add more than that you may end up with burnt balls.
• Serve hot with ketchup !!

NOTES
* I have taken 3/4 coconut grated which was just correct to cover the quail eggs. But if you are taking regular eggs then you may have to increase the amount of  grated coconut.
* Alter green chillies as per tolerance. I added two chillies and it was mild spiced.

Quick Egg Masala | Chapathi Sides

Do you prefer to make elaborate meals or prepare quick meals?? I prefer quick fixes esp when everyone is at home as I would like to spend most of my time with my family rather than wasting in kitchen.Weekend lunches or dinners are usually simple,quick yet a filling one.Mostly its biriyani,pulao or casseroles that can be put together and can be served with a simple side.Today's post is one such quick fix egg fry that can be served with a veg pulao,jeera rice, mexican rice or even chapathis.This can be made in a jiffy and need no expertise to do except for a few hard boiled eggs.I make this usually when my pantry runs out of vegetables often.The only thing you need to be careful is not to separate the egg yolk and whites,so a gentle stir is fine.Enjoy with your fav staples !!

Preparation time~ 10 minutes
Cooking time~ 25 minutes
Serves~ 4

Ingredients
hard boiled eggs 4
onion 2 large,half moon sliced
tomato 1 small
grated/minced ginger 2tsp
green chillies 2-3
chilli powder/milagu podi 1/2 tsp
turmeric powder/manjal podi 1/4tsp
fenugreek powder/uluva podi a pinch(optional)
crushed pepper /kurumulakku podi1tsp
kasoori methi crushed 1 tsp
cilantro/malli illa chopped 2 tbsp
salt to taste
oil 2tbsp

Method

• Boil the eggs in a pressure cooker/sauce pan by dropping them in boiling water.Continue to boil the water in the sauce pan for another 10-12 mins with salt(salt helps to de shell easily).If you are using pressure cooker,Pressure cook for one whistle and leave for the pressure to release.Now,drain the water of the boiled eggs and add ice cold water to the eggs.Leave for 5 mins and then de shell the eggs.Wash them and cut them in quarters and keep covered.
• Heat oil in the pan and add sliced onion,green chillies.Saute until translucent and add minced ginger.Saute again till raw smell disappears.Add in the spice powders listed on low flame except fenugreek powder.Top it with  chopped tomatoes and toss well.Cook covered for 2-03 minutes until the tomatoes gets cooked and mashed on low flame.
• Combine well and add the kasuri methi, fenugreek powder(if using).Add salt and add the quartered eggs.Give a gentle mix,don't over do it else you may separate the yolks and whites.Add the chopped cilantro and switch off flame.Keep covered and serve warm.

NOTES
* You can even add halved eggs if you are apprehensive about the mixing.The idea is to coat the eggs with the masala.
* Omit if you don't have kasoori methi and add fenugreek powder 1/4tsp instead of a pinch.
* Alter spices as per tolerance.

RELATED EGG POSTS (that can be made in a jiffy)
* Kothu Chapathi
* Egg Curry(Kerala style)
* Egg Dosa(Mutta dosa)
* Egg Parathas 
* Mutta Aviyal 
* Egg Fried Rice
* Vegetable Egg Casserole
* Egg Pepper Roast

Kerala Style Mutta Curry | Egg Curry with Coconut Milk(Step by Step Pics)

Egg curry is made in a number of ways in Kerala, and this one is how my mom makes as a side for paalappams, idiyappams.I grew up tasting this curry and so make this curry very often, and that's the delay behind posting this recipe so late at my space too.I always postpone posting those recipes that I make frequently as it's well versed and don't need much of writing down.Now, it's been quite some time since I haven't posted any egg recipes.This curry pairs well with vellayappam(paalappam), kallappam, whole wheat paalappam and even chapathis.I make it for chapathis and all love it.There is addition of potatoes in this curry that adds substance to the curry along with eggs and gravy.Kids like this curry with appams and chapathis as there is no much spice in it, and they have their favourite potatoes too.Try and enjoy !!

Watch Idiyappam & Mutta Curry combo, click here.

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~4
Ingredients
eggs/mutta 3-4
onion 1; half moon sliced thin
ginger finely chopped 2 tsp
green chillies/pachamulakku 3 vertical slit
potato/urulakizhangu 1 large or 2 medium cubed
coriander powder/malli podi 1.5- 2 tbsp
garam masala 1/2 tsp
turmeric powder/manjal podi 1/4 tsp
fenugreek powder/uluva podi 1/4 tsp
coconut milk/thengapaal,thin 1.5-2 cups
coconut milk/thengapaal thick 1/2 cup
curry leaves, a sprig/thandu
oil (preferably coconut oil) 1tbsp
salt to taste

to temper
shallots 3 sliced thin
curry leaves few
coconut oil 1 tbsp

Watch on YouTube-

Method

• Place the eggs in cold water upto 1" high in a sauce pan(add a tsp of salt, helps to remove shell faster) and bring to a boil.Let it boil from 6 to 10 minutes.Six minute gives a custard egg yolk, whereas 10 minute gives hard-boiled eggs.Set aside for 5 minutes and then drain the boiling water.Add cold water to the eggs, leave for 10 minutes(I usually crack the peel slightly and then add in cold water, which sometimes helps to get a clean boiled egg).Peel skin, wash and leave aside.
• Heat a pan and add oil.Add in the ginger-garlic paste/finely chopped and sauté for a minute.Then slide in the onions, green chillies and curry leaves.Sauté until onion turns translucent.
• In the meantime, add the coriander powder and garam masala powder in a blender jar with a tbsp of water and grind till smooth (mom uses ammi kallu for this)

• Add a pinch of turmeric powder, the ground masala.Sauté until the raw smell disappears.Add the thin coconut milk with potatoes.
• Cover and cook for 7–8 mins on medium flame or till potatoes gets nicely cooked. Mash the potatoes once they are cooked roughly, adds to the volume of the gravy.
• Add in the second milk now if you are using freshly extracted *coconut milk(I have used canned milk and so diluted accordingly and used 2 cups together).Simmer for another 3 minutes.
• Adjust salt if required, add the thick coconut milk and then switch off flame.Add the fenugreek powder, mix well and keep covered.
• Slice the eggs/make slits in the eggs and slide them in the curry.Pour the gravy over them so that the flavours gets seeped in the eggs.
• Heat another pan and add oil for tempering.Add sliced shallots and curry leaves when hot.Sauté until the shallots turn pinkish brown.Turn off heat and pour over the curry.Serve warm after 5 mins with appam /chapathis.

(UPDATED PIC)

NOTES
* I use homemade garam masala which has pepper powder in it.But if you use any others, then add 1/4 tsp of pepper powder too.
* The main spice in this curry is from the green chillies, so add as per tolerance.
* Fenugreek powder adds flavour to the curry.If you don't use fenugreek powder, then use fenugreek seeds.Use along with tempering and add to the curry.

* Use 3/4 grated coconut to extract the 1.5 cups thin coconut milk and 1/2 cup thick coconut milk if using freshly grated coconut. Refer this link here for extracting coconut milk.

Related Posts 
* Kerala Style Egg Roast
* Egg Curry
* Mutta Aviyal

Spanish Potato Omelette | Tortilla Espanola | Tortilla De Patata

Tortilla in origin means a 'small cake or torte'.Spanish Potato Omelette (Tortilla Espanola) is a very filling omelette from Spain that you can make on a lazy weekend or for a weekday too, when you are left over with no good options for breakfast.Some time back, we had this omelette at a famous Mexican restaurant here and the kids loved it a lot that they order this every time we dine out at that place.And so, I tried to give this a try at home.The original recipe calls for frying the potatoes in oil for cooking, but here I modified it a bit to make the potatoes less starchy and to avoid the excess oil, too.My first trial wasn't a big success as I didn't separate the eggs and so the eggs didn't fully cover the potatoes.But this time I separated the yolks and white and made it which made it perfect like restaurant style.This can be served for a small family and if you wish to make larger batches, you can double the ingredients and make the omelette, but you can always make it in batches of this same size so that it gets evenly and quickly cooked.Give this a try, kids would definitely love the mildly spiced, fluffy texture with the small bites of cooked potato layered in between.

Preparation time ~ 10 minutes

Cooking time ~ 10-12 minutes

Author ~ Julie

Serves ~ 1 omelette

Ingredients
eggs 3; yolks & white separated
potatoes 3 or 4 medium-sized sliced thin
onion, 1 medium-sized chopped fine
salt to taste
pepper to taste
oil 4 tbsp(1/4 cup)

WATCH ON YOUTUBE-

Method

• Separate the egg yolks and egg whites in a bowl when cold, leave at room temperature till use.
• Peel the potatoes, wash and slice it thin or make small cubes. Peel, wash and dice the onions small.
• Heat a pan and add oil. Add the drained sliced potatoes. Sauté for 5-6 minutes on medium flame until half cooked. Then add the sliced onions and sauté until translucent and lightly browned. Switch off flame and drain this mix from oil. Reserve the oil to make omelette in the same pan.

OR

 Try this method to cook potatoes if you would like to reduce the amount of oil- 

• Cook the potatoes in 2 cups of water and a little salt until done.Drain water and leave aside.(Don't overcook the potatoes as it may become mushy, the pieces should be just cooked and pieces intact) 
• Add a tbsp of oil in a pan and sauté the onions until translucent.

• Add a pinch of salt and beat the egg whites in an oil free bowl until nicely frothy and doubled in volume.Add egg yolks to the same mixture and salt, whisk well.Add the pepper powder, give a quick stir.Mix in the cooked potatoes and onions.Adjust salt and pepper if required.
• Heat oil(2 tbsp) in the same pan (you used to cook onions)/iron skillet. Gently swirl the pan so that the sides and bottom are well coated.Add the mixture to the skillet and, using a spatula, gently bring the sides to the center to get a nice thick omelette and flatten the surface to get even thickness.Cook on a low flame, check for browning of the sides.Insert a skewer in the center of the omelette to fasten the process so that the steam escapes from the center, helps to cook faster in the center.When the steam escapes from the vent from the skewer, that means it's cooked from inside and needs a flip.(takes approx 7-8 minutes for this thickness)
• Now, slide the omelette in a plate with the uncooked side up.Invert the skillet on the plate and flip the omelette back to skillet, add a tbsp of oil through the sides.Gently cook the other side (for 3-4 minutes) on low flame.
• Slide it out on a plate, cut and serve to see the layers of potatoes intact in the fluffy omelette.Though it tastes good just like that,I served it with some green chutney or guacamole.

Servings ~ 1 omelette of 8" size

NOTES
* Separating the egg yolks and egg whites when cold, as it makes it easier to separate.
* You can add chopped green bell peppers too.
* Reduce or omit onions if you don't love the flavours.
* If you wish to try the original then add 6tbsp of oil in a pan, add the sliced potatoes and get it cooked in oil.Add the onions halfway through.Then, switch off the flame and let it cool a bit, combine with the beaten eggs.Add this mixture to the frying-pan and repeat the same steps as above.

Some of the related recipes that you may find it interesting are-
Mexican Red Salsa
Chicken Bean Rice Bowl
Guacamole
Sausage Tacos 
I HOP Spinach omelette

And finally,enjoy !!!

Chettinad Egg Paniyaram | Mutta Appam (Step by Step Pics)

Have you thought of adding eggs to the kuzhi paniyaram to make it even more delicious? To be frank,I never thought about one neither had one unless I made these sometime back.This is a popular chettinad recipe.The best way to sneak in eggs to kids if you have kids like my little one who doesn't love eating eggs just like that but when sneaked in,it does work.This is another remake of your left out idli batter and makes a guilt free snack.I referred to the recipe here and believe me,it doesn't have any awful smell of egg too.Do give this a try if you have left over idli batter to make a less greasy snack !!

Ingredients
idli batter 1 cup
eggs  2
ground pepper 1/2 tsp
cilantro/coriander leaves 1 tbsp finely chopped
oil as required to toast
salt to taste

to temperad

oil  1 tsp
mustard Seeds 1 tsp
urad dal 1/2 tsp
chana dal 1/2 tsp
onion 1 large finely chopped
curry leaves 1 tbsp chopped finely

Method

• Whip the eggs in a blender until fluffy.Keep aside.
• Heat a pan and add oil to temper.Splutter mustard seeds ,add in torn curry leaves,chana dal and urad dal.Add the onion and fry till slightly browned.

• Add the idli batter in a large bowl ,add the whipped egg ,the tempered ingrdients,pepper powder,cilantro,salt.Mix well.
• Heat a paniyaram pan and add few drops of oil in each.Pour spoonful of batter in each hole.Cover the pan with a lid and leave to cook for a minute.
• Flip and turn the other side and cook half a minute.Using a skewer or fork ,take out each and place in a plate.
• Repeat the same steps of frying till you finish the batter.
• Serve warm with Mint chutney or just like that !!

NOTES 

* You can add broken nuts instead of urad dal tempering.

RELATED POSTS
Pepper Chicken Chettinadu

Potato Stuffed Paniyaram
Chettinadu Fish Fry

Mutta Aviyal | Egg & Vegetables in Coconut Sauce

Mutta avial is a traditional kerala side dish with all the richness of avial (mix of vegetables in coconut sauce)and eggs.It best pairs with appam /Idiyappam and also serves a great side dish for rice too.This is a mildly spicy dish which even kids can enjoy too and a very healthy one too.I have used only potatoes in this dish but you can add drumsticks,carrots,egg plants too.Do check this out !!

Ingredients
eggs hard boiled 6
potato 2 medium sized
chilly powder 1 tsp
turmeric powder 1/4 tsp
green chillies 4-5 slit vertically
tomato 2 small chopped
onion 1/2 sliced
curry leaves
coconut oil 2 tsp

to grind 
coconut grated 1 cup
cumin seeds 1/2 tsp
garlic clove 1-2
shallots 4-5

Method

• Boil the eggs and place in ice cold water for 10 mins. De shell the eggs,and cut into halves and then quarters.(Don't crumble the egg yolks)
• Peel the potatoes and cut thick long slices.Place it in a bowl of water,leave aside.
• Bring one cup of water to a boil,add the potato slices,sliced onions,slit green chillies, turmeric powder,chilly powder & adequate salt.Let it cook for seven mins,until half done.Add in the tomatoes and cover,cook till tomatoes are mashed and potatoes are done,water is almost evaporated.
• In the meantime,grind the coconut,cumin seeds,garlic clove and shallots to a smooth paste.Add this paste in the cooked vegetables and mix well.Adjust salt now,add if required.Let it cook for 2-3 mins,add the quartered eggs.(Don't mix too much,gently fold in )Put off flame after a minute.
• Add in the fresh curry leaves and coconut oil.Leave covered for 5 mins and then mix,Serve with rice/ Appam / Idiyyappam !!

Servings~ 2-3 adults

NOTES

* You can add drumsticks too in this curry or any other vegetables of your choice.

Egg Pepper Roast

What are you guys,cooking today?? Everyday ladies start their day with the same question what to prepare for breakfast,lunch,snacks & dinner?? Is that right?? I do have this in my mind always and always prefer making something special for each day,may be slightly altering the ingredients.I know everyone does this.But then there is always a small sense of challenge in cooking,every time you try out something new.Anyways today's recipe is nothing new but a simple egg pepper roast which I have modified with some sauce.The main spice ingredient is pepper powder.This is a very lip smacking tasty dish that can be served with fried rice,chapathis or even bread or even pack for lunch box !!

Ingredients
eggs 6 boiled & de shelled
pepper powder 1 tsp
salt 1/3 tsp
for masala
onion 2 large thin sliced
tomato 2 large or 3 medium chopped
ginger garlic paste 1 tsp
light soy sauce 2 tsp(refer notes)
turmeric powder 1/4 tsp

pepper powder 1 tsp
garam masala 1/2-3/4 tsp
cilantro 3-4 sprigs

lime juice 1/2 tsp(optional)
salt as needed
oil 2-3 tbsp

Method
- Hard boil the egg and drop them in ice cold water ,de shell. Slit the eggs & keep aside.Add the pepper powder and salt to the hard boiled eggs.Leave for 15 minutes.
- Heat oil in a pan and fry the eggs till slightly browned on all sides with the marinade.It will take about 5-7 minutes.Remove in a plate .
-Add the onions in the same oil and saute onions till slightly browned and starts to leave the oil.Add the ginger-garlic paste,saute till the raw smell disappears.
- Add the tomatoes and saute till the mixture becomes very mushy.Cover and cook for 4 minutes.
- Add in the chopped cilantro and all the spice powders, saute.
- Add the soy sauce and slide in the eggs.
-Cover and cook for another 5 minutes.Add about 2-3tbsp of water if required,adjust salt.
-Mix well,turn off heat.Add in the lime juice.
-Serve hot with chapathis or fried rice!!!

Servings~ 4-5 adults

NOTES
* You  can adjust the pepper powder amount as per your tolerance.
* Add salt with caution as soy sauce contains salt and the eggs coated also have salt.
* The lime juice add a tangy flavor to the masala.You can omit that if you don't like the taste.
* The masala may leave some oil at the end,you can discard that if you feel to avoid fat.
* Adding soy sauce is totally optional.It adds a nice flavor and color to roast.