Friday, 16 June 2017

Boiled Egg Fry | Masala Egg Fry | Muttai Fry | Simple Mutta Roast

This is a very very simple preparation of egg which is very flavourful and steals the mind of any egg lover. Deeps never have had this before I introduced to him and let me tell you, he was bowled over by this simple mutta roast.. My amma used to make this often and it tastes really good when you pair it up with sambar rice or rasam rice. Don't worry if you do not have a fish fry or chicken roast for your sambar sadam, this egg roast will do all justice as good as them ! This is so simple that you may think that this need not even count as a recipe, but trust me, some egg loving souls are going to thank me later !

Recipe Source: Ma

Serves: 3 persons

I Took: 

Cooking Time: 20 minutes

I Used:

Eggs - 3 nos
Red Chilly powder - ½ tsp
Coriander powder - ½ tsp
Turmeric Powder - ¼ tsp
Salt - As needed

The Way:

1. Take the eggs in a saucepan and add water to it such that the eggs are immersed in the water. And then boil the eggs along with a tsp of salt added to the water 

2. Once the eggs are done, remove them from flame and keep them immersed in cold water for about 3-5 minutes. Then peel the eggs off the shell. Make small cuts (around 4-5 on each egg) on the eggs so that the masala is absorbed inside the eggs while you fry them

3. Heat oil in a pan or kadai. Keep flame on low. Else the masala will get burnt. When it is midly hot add turmeric powder, red chilly powder, coriander powder and salt and mix well

4. Add the boiled eggs to it and give a quick stir. Switch off the flame 

Serve the eggs along with rice and a gravy !


  • You can use sambar powder instead of red chilly powder, coriander powder and turmeric powder
  • Also you can make a paste of all the powders and salt together and then add it to the oil instead of adding each one by one. This way you can ensure that the masala doesn't get burnt


Monday, 12 June 2017

Kovakya Aviyal | Kovakka Avial | Tindora Aviyal | Ivy Gourd Avial

Ivy Gourd cooked in coconut paste and curd

Do you get bored cooking the same veggie or gravy the same way every week or every alternate week. I do.. When we run short of time, we resort to a quick stir fry of the veggies with some onions and minimal spices, right ! But on those other days, I keep searching for new ways to prepare the same veggies. That is how I stumbled upon this recipe of an aviyal with Ivy gourd here. Aviyal is a very popular side dish of Kerala made with a plethora of vegetables and the veggies are boiled and cooked in coconut sauce and curd. 

I have never heard of an avial with kovakka before, so when I saw the name I was intrigued. And then when I read through the recipe, it was very close to the normal avial that's made at home and that too with one veggie. God save me the chore of cutting and slicing all those veggies to make an elaborate avial ;) And when I made this I was very happy, coz with very less effort I can make and relish an avial. So this is what I make when I have a craving for avial and I do not have the time or all the veggies required to make a normal avial. Do try out, I'm sure you too will fall prey for this easy recipe like me !

Serves: 3-4 persons

I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

I Used:

Kovakka/Tindora/Ivy Gourd-125 gm (around 20 nos)
Turmeric Powder-¼ tsp
Salt-As needed
Curry leaves-A sprig
Curd-½ cup
Coconut Oil-1 tbsp

To Grind:

Coconut-¼ cup
Green Chilly-2 nos
Cumin seed-½ tsp

The Way:

1. Grind together the ingredients under 'To Grind' by adding 2-3 tbsp water to a smooth paste. Keep aside

2. Clean and cut the tindora/kovakkai vertically into 4 slices

3. In a pan, add the sliced kovakkai along with turmeric powder and salt. Mix and sprinkle little water. Cover the pan and cook over low/medium flame till the kovakka is three-fourth cooked

4. Meanwhile grind together the ingredients under 'To Grind' using 2-3 tbsp water to a smooth paste

5. Once the kovakka is three-fourth cooked, add the ground coconut paste to it and mix well. Cook for another 3-4 minutes till it becomes dry and the raw smell of the coconut goes 

6. In the meantime, take the curd in the mixie jar in which you ground the coconut. Give a quick pulse or two. This is done so that there are no lumps while the curd is added to the kovakka and it blends smoothly to the dish

7. Now add the curry leaves and the whisked curd. Mix well and leave it on low flame till it becomes dry. Finally add the coconut oil and give a quick stir and leave for a minute and then switch off the flame

Serve with samabar and steamed rice and pappadam :)


Friday, 9 June 2017

Pacha Manga Sadam | Mangaai Sadam | Raw Mango Rice | Variety Rice Recipes

Come summer, it's the time of mangoes and water melons right? Ok, many more, but that's what comes to my mind instantly when I hear summer :) Actually speaking, many of the good fruits make their very short appearance in the summer time, don't you think? I feel that they come and leave in a jiffy ! Anyways, I'm making most use of them. Banganapallis are gorged on by me and my son as if there is some competition going on as to who can eat the most ;) And he does that with water melons with Deeps ;) But he will touch them only if they pass the sweetness levels of his taste buds :D

Coming to today's recipe, it's not one with fruits but a variety rice made with raw mangoes. Raw mango is grated and added to a crunchy nutty tadka and then is mixed with cooked rice. Pretty simple and takes very less time to make. And the taste actually depends on the souness of the mango that you use. If it is very sour, the rice will taste very similar to lemon rice. Deeps likes this rice as he is also a fan of lemon rice but to tell you the truth I'm not a great fan. So I always add little extra helpings of the peanuts and channa dal and urd dal for that crunchy nutty flavour in every bite ;) Let's say it's my way of masking the taste and compensating it with something I like better :D 

So if you are a fan of sour tangy dishes, do try this and it will not disappoint you :)

Serves: 1-2 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

I Used:

Raw Mango - ½ a medium sized mango - grated
Rice (uncooked) - ½ cup

To Temper:

Oil - 3 tbsp
Mustard - ½ tsp
Peanut - 2 tbsp
Urd Dal - 1 tbsp
Channa Dal - 1 tbsp
Red Chilly - 2 nos - broken
Curry leaves - A sprig
Turmeric powder - ¼ tsp
Salt - As needed

The Way:

1. Peel off the skin of the raw mango using a scraper. Then grate the mango finely using a grater (My Tupperware grater grates the veggies really fine and hence it looks like a mass. You can also grate them using a bigger blade to get long fine mango shavings) Set aside the grated mango

2. Cook rice using the normal method that you use. Use a bit less water so that the grains are separate. Once cooked spread them on a plate and allow them to cool

3. In a wide pan or kadai heat oil. Temper mustard. Then add the peanuts and roast them for 2-3 minutes. Take care not to burn them. If the peanuts are roasted ones then you can add the other dals also along with peanuts

4. Now add urd dal, channa dal, red chilly and give a nice stir. When the dal slowly starts to turn colour add curry leaves, turmeric powder and salt

5. Then add the grated mango and stir. leave on medium flame for a couple of minutes and then switch off

6. Add the cooked rice to the tadka and mix gently and evenly. Serve with pappad and/or a spicy poriyal 


Thursday, 1 June 2017

Mathan Erissery | Mathan Vanpayar Erissery | Onam Sadhya Recipe for mathanga erissery

Yellow pumpkin cooked in boiled red eyed beans and a coconut sauce tempered with fried coconut tadka

Mathan/Yellow pumpkin is a very tricky ingredient to cook for a person who is not very fond of sweets or a sweet taste in the dishes ! Anyone be there? In that situation? I know, it is very difficult to please the non veg savvy taste buds of my husband with vegetarian recipes. And pumpkin also falls in that category. The only one that he seems to like and eats without a sulken face is this Yellow Pumpkin Kootu. And erissery is always no for him. 

So here in this post I will not say that I conquered in making my husband eat pumpkin with this beautiful recipe, but I would definitely say that it is a personal favorite. I love pumpkin and I love this erissery. It is a little time consuming to make, compared to this simple Mathanga Erissery,  with the overnight soaking of beans and grating of coconut and all, but for me, it's totally worth it ! I like to pair it up with a tangy puli kuzhambu or rasam even ! The sourness from the gravy and the sweetness from the side dish totally pairs up well and makes a hearty meal :) Do let me know how it turned out ! 


Other Sadhya recipes:

Recipe Source: Ma

Serves: 3-4 persons

I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

I Used:

Mathanga/Yellow Pumpkin - 2 cups (cubed)
Red Eyed Beans/Lobia Red/Vanpayar - ½ cup
Red Chilly powder - 1 tsp
Turmeric powder - ¼ tsp
Salt - As needed

To Grind:

Coconut - ½ cup
Green Chilly - 1 no
Cumin seed - ½ tsp
Pepper - 4-5 corns

To Temper:

Coconut Oil - 2-3 tbsp
Mustard  - ½ tsp
Red Chilly - 2 nos
Curry leaves - A sprig
Grated Coconut - 3 tbsp

The Way:

1. Rinse 2-3 times in water and soak the red eyed beans/vanpayar in water overnight (6-8 hours)

2. In the morning, pressure cook the beans along with salt for 2-3 whistles until it is 3/4 th cooked. Then add the cubed pumpkin/mathanga pieces to it along with red chilly powder and turmeric powder

3. Pressure cook again in medium flame for 2 whistles. If you do not want to pressure cook the pumpkin, then you can cook it without the lid or without the whistle. This way it will take a little longer for the pumpkin to get cooked

4. Grind the ingredients under 'To Grind' with a little (1-2 tbsp) water to a smooth paste

5. Once the pumpkin is cooked, add the ground paste and give a nice stir. Cook now inn simmer for another 3-4 minutes till the coconut paste blends in well with the cooked beans and pumpkin. Once done switch off the flame

6. In another tadka pan/kadai heat coconut oil for the tadka. Splutter mustard and then add broken red chilly and curry leaves

7. Now add the grated coconut and fry till they are deep brown in colour. Once done add the tadka to the cooked erissery and give a quick stir

Serve with matta rice and a hot or tangy gravy of your choice !