EggRoast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and EggRoast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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so that the masala is nicely coated on the eggs. Garam Masala Powder. Nadan MuttaRoast is Kerala's own quick EggRoast, a simple yet spicy side dish with onions, tomatoes and Indian spices, and very restaurant style
You can check out my curry making history here and all the eggrecipes posted in yummy tummy here. This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala
Usually, whole boiled eggs are roasted in coconut oil and masalas and most "chayakada" (tea shop) or "thattukada" (street food stall) does proudly display masalaegg fry
This is derived from an old recipe of Mrs. The greatest egg lover I have seen ever is my father-in-law, who would love to have eggs for break-fast, lunch and dinner (and in between snacking
When the gravy starts reducing place the halved eggs cut side down and reduce the heat. Cook on low flame until the oil separates on the sides of pan and eggs are slightly crisp
Saute until raw smell disappear then add all masala powder, Mix well & saute it for few seconds. Eggs - 5Onion - 1 (chopped)Green chilli - 1 ( chopped)Ginger Garlic paste - 1 tspTamarind juice- 1floz / 25 mlWater - 3/4 to 1 cup, as required Sugar - 1/2 tspSalt - To tasteCilantro - For GarnishingMasala powder. Cook eggs in boiling water for 10 minutes, Remove the shell & cut it in to two half. Add boiled eggs to the gravy & cook it for another 2 minutes in low heat or until gravy get the required consistency
Fish Masala is versatile recipe which you can make with any kind of fish. I have tried several variations of this recipe with King fish, Salmon, Mackerel, Cat fish etc
"Fragrant with notes of cinnamon, cloves, cardamom, this curry gets its pungent heat from black peppers and has the signature flavour and aroma that comes from roasted dry fenugreek leaves
For curry masal powder dry roast channa dal, urad dal, Cinnamon, cloves, coriander seeds, pepper, dry red chillies, curry leaves, saunf and grind to a fine powder
Sending this recipe for an event hosted by Arthy. This is my own way of making eggmasala. cut onion to thin slices, chop the tomatoes, peel off the rough skin of boiled egg and keep it aside
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