Tag Archives: eggs

Egg Curry – Kerala Mutta Curry

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Egg Curry4

Egg curry or mutta curry, as we call this dish in Malayalam, is a faithful standby when unexpected guests arrive at lunch time or when the vegetable bin is empty in the refrigerator. Every Indian family has their own style of making egg curry. The egg curry recipe that I am sharing with you today, is from Kerala. Coconut milk, curry leaves, vinegar, and garam masala gives this dish its creamy, spicy, and aromatic fragrance and flavor. The versatile egg curry can be eaten with rice, chapatis, appams or string hoppers. It’s a good dish to have in your recipe collection.

Enjoy!

Egg Curry – Kerala Mutta Curry
Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
6 hard boiled eggs
4 whole dry red chillies, (depending on heat and your preference)
3 teaspoons whole coriander seeds
¼ teaspoon whole black pepper
¼ teaspoon fennel seeds
1 one-inch piece cinnamon
2 green cardamom, seeds only
2 cloves
¼ teaspoon cumin seeds
3 tablespoons coconut oil
½ teaspoon mustard seeds
1 sprig curry leaves
1 cup finely diced shallots
2 green chillies, slit in half (optional)
1 teaspoon finely diced ginger
1 teaspoon finely diced garlic
1 teaspoon turmeric powder
1 (13.66 fl oz) can coconut milk, unsweetened
1 cup water
3 medium potatoes, quartered
2 teaspoons vinegar
Salt
1/8 teaspoon freshly ground black pepper
A few curry leaves to garnish

Directions:
In a small non-stick frying pan, over low heat, roast the dry chillies, coriander seeds, whole black pepper, fennel, cinnamon, cardamom, and cloves. When it starts smelling fragrant, add the cumin seeds and roast for 10 seconds. Remove from the heat and cool the spices completely. Powder in a coffer grinder and set aside.

Place a saucepan over medium-high heat. Add oil and when it shimmers, add the mustard seeds. When they splutter add the curry leaves, green chillies, onion, ginger, garlic, and turmeric. Cook until the onion turns translucent. Add the powdered spices and stir. Mix one cup of coconut milk with one cup of water and add it to the pan. Add the potatoes, vinegar, and salt. Cook for 15 minutes over medium-low heat. When the potatoes are done, add the boiled eggs and the remaining coconut milk. Let the curry simmer for five more minutes. Remove from the heat, add freshly ground black pepper, and garnish with curry leaves.

Potato Salad

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Potato Salad3
America’s independence day is around the corner and one of our family favorites for 4th of July celebrations is potato salad. I usually use Russet potatoes for my salad but this time I experimented with Yukon gold potatoes instead. I’m happy to report that I really liked the flavor and texture it added to my otherwise simple recipe. The smoked paprika also added great depth of flavor. Try it and let me know if you feel the same as I do.

Happy 4th of July.

Potato Salad
12 medium Yukon gold potatoes (about 3 lbs)
5 eggs
6 cornichons (small pickled gherkins), chopped
3 whole green onions, chopped (use white and light green parts only)
2 stalks celery, chopped
1¼ cups mayonnaise
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon black pepper

Wash and boil potatoes in salted water until they are tender when tested with a fork. Drain, cool, peel and chop into bite sized cubes.

Place the eggs in a pot and cover them with cold water. Once the water comes to a boil, cover the pot with a lid and turn off the heat. Let it sit for 15 minutes. Cool, peel and chop them into bite size pieces.

In a large bowl, combine the potatoes, eggs, cornichons, green onion and celery. Add mayonnaise, salt, paprika, and black pepper. Gently stir so that it coats the potatoes, eggs and other ingredients evenly. Refrigerate for at least three hours to allow the flavors to blend. Serve cold or at room temperature.

 

Bombay Toast with Yoghurt Topping and Strawberry Jam

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Bombay Toast5The smell of Bombay Toast wafting up from the kitchen is a delightful memory that I have from my childhood. Thick slices of white bread from Kayani bakery, dipped in a batter of eggs, sugar and milk and shallow fried in Amul butter – yum!

Well, here is a bumped up version that I recently made for brunch with two of my friends. The yoghurt topping is easy to make and goes well with pancakes and waffles too. My homemade strawberry jam added a touch of color to this composition. Enjoy!

Bombay Toast with Yoghurt and Strawberry Topping
8 eggs
1½ cups half-and-half or milk
1 teaspoon orange zest
½ teaspoon vanilla
1½ tablespoons honey
½ teaspoon salt
1 large loaf challah or brioche bread, cut into ¾ inch slices
Vegetable oil and butter for shallow frying

Preheat your oven to 250 degrees F. Line a large sheet pan with parchment paper and set it aside. Whisk eggs, half-and-half, orange zest, vanilla, honey, and salt in a large, wide-mouth bowl. Soak two or three slices of bread, at a time, in the egg mixture for two minutes on one side. Turn them over and soak the other side for two minutes.

Place a large frying pan over medium heat. Add one tablespoon oil and one tablespoon butter. When the butter melts, gently add the soaked slices of bread. Cook for two to three minutes on each side, until nicely browned. Fry the remaining soaked slices of bread, adding oil and butter as needed. Place the prepared Bombay toast on the sheet pan and keep them warm in the oven until ready to serve. Serve with maple syrup, yoghurt topping and jam of your choice.

Yoghurt Topping
1 cup yoghurt
½ cup cool whip
¼ cup maple syrup

Whisk the yoghurt, cool whip and maple syrup in a small bowl until creamy and smooth. Keep refrigerated until ready to serve.