Kerala Egg Roast Recipe, Nadan Egg Roast Step by Step

Egg roast with appam or idiyappam is the quintessential Kerala-style breakfast. Egg roast or mutta roast is one of those recipes that has a few different variations especially in spice levels and consistency. We prefer our egg roast with some gravy while restaurant-style Kerala egg roast tends to have a richer, thicker gravy. No matter how you prefer to make egg roast, it uses the same basic ingredients and is very easy to prepare.

Egg roast has a very strong tie to my brother. During his time in Dubai, he'd land in the Cochin airport and before even saying hello, would start with "let's get mutta roast on the way home". It's a 2-hour drive from Cochin airport to our home in Kottayam and all the way, we'd be on the hunt for the perfect egg roast. Sometimes, you find them in the smallest roadside stalls where a chettan and his family would be making hot Kerala breakfast items like appam, puttu, idiyappam and such with a big bowl of kadala curry and egg roast to go with these. Such deliciousness!

After we get a hot steaming breakfast on the way, my mom would declare that she can make an equally good egg roast a home, if not better. And so during the 1-2 week customary stay, we would get to taste her homemade version of mutta roast with either appam or idiyappam. This is my amma's recipe, the way we love it.

For more Kerala recipes from my hometown, check out Malabar egg curry recipe, Kerala kadala curry, kothu roti recipe, and this spicy egg curry recipe.

KERALA EGG ROAST RECIPE

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
Recipe source: Amma
Note: I have scaled down the recipe to serve 4, the portion in the pictures below was for 10 people

INGREDIENTS:
4 eggs
2.5 cups of onions, sliced thin, tightly packed
1 cup of ripe tomatoes, cut into small cubes
A fistful of fresh curry leaves
2 tbsp of coconut oil
1/2 tsp of red chilli powder (adjust to taste)
1/2 tsp of cumin powder (jeerakam powder)
1 tsp of coriander powder (malli powder)
1/4 tsp of turmeric powder
1/4 tsp of black pepper powder
2 green chillies (split - optional - adjust red chilli powder quantity accordingly)
3 tbsp of finely chopped coriander leaves (cilantro) for garnish
1/2 tsp of mustard seeds
1 tsp of freshly crushed garlic
1 tsp of grated fresh ginger

INSTRUCTIONS:

To Boil the Eggs:

Here's how I make perfect boiled eggs after seeing the instructions on Martha Stewart's website.

Wash the eggs thoroughly under running water and add to a pan of tap water. Use a large enough pan so that the eggs are not on top of each other and make sure there's enough water to cover the eggs completely.

Place on medium heat and bring the water to a rolling boil. Once it starts boiling well, turn off heat and cover the pan. Set aside for 30 mins or so while you prepare the gravy for egg roast.

To Make Kerala Egg Roast Gravy

In a large pan (we use cast iron pan usually and this gives the gravy a darker colour), add the coconut oil and mustard seeds. When the mustard seeds start to pop, add the sliced onions and curry leaves.

Roast the onions on low heat until uniformly light brown in colour. The key here is to not overcook or fry the onions too much. We are looking for cooked yet soft onions for the gravy. Keeping flame low makes sure the sides of the onions don't get burned.

Now add the ginger and garlic and saute for 30 seconds until fragrant. Then add all the spices - chilli powder, jeera powder, coriander powder, turmeric, and pepper. Fry for a minute on low heat.

Next, add the cubed tomatoes and green chillies (if using) along with 1 cup water. Remember to adjust the level of heat you'd prefer. We like our egg roast on the spicy side. Cook this gravy until the tomatoes are soft. This takes about 7 mins or so. Add more water if the gravy becomes too thick but too not too much. Egg roast is meant to have a thick non-watery gravy.

When the gravy is cooked and mushy, add chopped coriander leaves and salt. A pinch of sugar is a good idea too.

Now go back to our pan of boiled eggs and shell them carefully. Make small slits on the side of the eggs and pour the gravy on top.

Give the egg roast a gentle mix and let it sit for 10-15 mins for the eggs to soak up the gravy a bit.

All done! Serve Kerala egg roast with any side of your choice.

Cheese Omelet Recipe - Fluffy Omelet Recipe with Cheese

TH is most happy when we have an omelet (omelette) for breakfast. I usually make an Indian-style masala omelet but if I have some cheese in stock, I whip up these cheese omelets that are so fluffy and yum. An omelet can be made in so many different ways and is often dictated by what's in the pantry so I suggest letting your imagination wild when making one of your own.

I love the combination of chopped onions and freshly cracked pepper with eggs so those are standard additions to scrambled eggs or omelets that I prepare. I also add vegetarian sausages to omelets sometimes, giving it a fake smokiness that almost matches that of bacon. Although theere are many different variations of vegetarian sausages in Sydney I'm yet to try any. So far, we've been happy with the standard cheese omelet that I can even make in my sleep.

{Browse more Egg Recipes in Edible Garden}

The key to making a fluffy omelet is the cooking temperature. Eggs are delicate and cook quickly so it's important to keep the heat to medium low always and cook it taking your time. Also, the size of the pan vs amount of egg mixture also matters so that the omelets have a good height. I use a 5" round non-stick pan that always seems to do the trip for a 2-egg omelet. Go ahead and give yourself a protein kick in the morning.

{One of my favourite egg recipes? This Malabar Egg Curry!

CHEESE OMELET RECIPE

Preparation time: 5 minutes
Cooking time: 4 minutes
Makes 2 omelets

INGREDIENTS:
4 eggs
1/4 cup of minced onions
1/2 tsp of salt (adjust to taste)
1/2 tsp of black pepper powder
1/2 cup of grated cheese - I use a mix of cheddar and mozzarella
1 tsp of oil

INSTRUCTIONS:

1. Break the eggs into a bowl and whisk for a few seconds with a mini whisk or a fork to aerate them. Add the salt, pepper, and onions to the mixture and mix again.

2. Heat a small non-stick pan and add half the oil. Gently pour half the egg mixture to the pan. Make sure the heat is low.

3. Cover and cook for a minute. The sides of the omelet will start to curl up and the centre should be mostly cooked yet still a bit runny. Sprinkle half the cheese to one side of the omelet.

4. Gently fold in from the other side and let it sit for about 15 seconds. This will help the cheese melt. Melted cheese is always a good thing - always!

Done! Serve hot with some sriracha sauce - that's our favourite combination - and some fruits on the side.

FAQs:

Q: Why does my omelet break when I flip it?
This usually happens when you are spreading the egg mixture too thin. Either use a smaller cooking pan or add more of the mixture. Also, wait for the first side to cook properly before flipping.

Q: Why is my omelet too brown or dark?
Always cook omelets in low flame so that the eggs don't get overcooked. There are very few things more unpalatable than overcooked eggs, in my opinion.

Q: What are some topping ideas for omelets?
You can really get creative here. I have topped omelets with vegetarian sausages, onions, tomatoes, mushroom, spinach, spring roll filling, boiled and grated potatoes, etc.

Q: What type of cheese should I use for making cheese omelet?
I generally use a mix of cheddar and mozzarella, the same kind I use for my homemade pizza. You can use just cheddar, or experiment with a different kind of cheese too. No hard and fast rules here.

For Cheese Omelet Recipe in Hindi, Urdu, Tamil, Gujarati, etc, please use the Google Translate button on the sidebar. 

Egg Biryani Recipe - How to Make Egg Biryani Indian-Style

Before I go into the details of how I made this egg biryani, I must admit that I am stunned you guys. Stunned that I never thought of making egg biryani before a month back. I have no idea why since I love biryani (and make vegetable biryani at least thrice a month) and TH loves eggs and I just never thought of marrying the two (the eggs and the biryani, not the two of us). So yeah, it had to happen and it did, finally. Now there's a thing with me making biryani. I don't follow any particular recipe, preferring to throw in spices and ingredients as I go. I prefer layered or dum biryani rather than a pressure cooker biryani although the latter is way more quick and convenient.

Anyway, let's talk Egg Biryani now. This one turned out super delicious but it took a tad more time that I normally like to stand in the kitchen for. I believe from start to finish, including chopping and everything, this biryani took about 1 hour 15 mins. I like to finish all my cooking within an hour so yeah, this went slightly over, but then the advantage of making a biryani for lunch is that you don't really need a side dish except a simple onion salad or cucumber raita and papad or chips.

I took pretty detailed pictures and had to cut short a few to make the length of this post reasonable. It may seem like a lot more work than it actually is because this egg biryani has many pieces that finally come together into a single dish. Don't let that deter you. You can do a bunch of stuff simultaneously and I have written the order in which I cooked. Total time will depend on your speed on getting things done though.

Alright then, it's a beautiful day to make some Egg Biryani so let's get cracking. Check out more Biryani Recipes on Edible Garden if you have some time to browse around. My favourites are gobi biryani, soya chunks biryani with sprouts, and Amma's layered chicken biryani. Don't forget to whip up a mirchi ka salan to go with your biryani - yum!

EGG BIRYANI RECIPE

Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2
Recipe: my own

INGREDIENTS:

• 1 cup of basmati rice
• 2 tbsp + 2 tbsp of ghee
• Half a fistful of whole spices like cinnamon, cloves, cardamom, star anise, and one bay leaf (use  whatever you have in hand)
• A small bunch of coriander leaves (cilantro)
• A small bunch of mint leaves
• 2 green chillies
• 2-3 cloves of garlic
• 2" piece of ginger
• 1.5 cups of large onions, sliced long
• 1/2 cup of cubed ripe tomato
• 1/2 tsp of red chilli powder (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 tsp of jeera or cumin
• 1 tsp of fennel seeds or sombu (perumjeerakam)
• 1 tsp of coriander powder
• 2 cups of thick coconut milk (optional)
• 1-2 tsp of biryani masala or garam masala
• 1 tsp of ginger garlic paste (freshly made is best)
• 3 eggs
• 1/4 cup of cashew nuts and more coriander leaves and mint leaves, for garnish

INSTRUCTIONS:

This is the order in which I made the egg biryani. Adapt to suit your convenience and time in hand. Check notes at the end of the recipe below for some tips on preparation ahead of time if you are making egg biryani for guests.

0. Wash and leave the basmati to soak in some water before proceeding with the next steps.

1. Start with a medium-sized pan and heat 2 tbsp ghee. Add the cashew nuts and fry until golden. Drain and set aside.

2. To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. We'll use these and the cashew nuts for garnish before serving.

2. Grind together - coriander leaves + mint leaves + green chillies + ginger + garlic + salt.

3. In the same pan with the ghee (add some more ghee if needed), add whatever whole spices you are using. I only had cinnamon, cloves, and cardamom.

4. Once the spices turn fragrant (about 15 seconds), add the ground paste and fry for another 30 seconds or so. Turn off flame.

5. Add the soaked rice and this fried spice mixture along with 1.5 cups (adjust to your cooking method) to a rice cooker or pressure cooker. Leave it to cook while you proceed with the rest of the recipe.

PS: once the rice cooks, fluff it gently with a fork so it doesn't get more mushy.

6. Next, let's boil the eggs. I got this fail-proof method from Martha Stewart to make perfect hard boiled eggs. Place the eggs in a pan large enough to hold them without overlapping. Add enough tap water to cover them fully by an inch. Bring to a rolling boil, let it boil for 1 minute, and then turn off the flame. Cover fully with a lid and let it sit for 15 mins. Take eggs out and peel under running water. There you go - perfect hard-boiled eggs.

Let the eggs cook while you start off with the masala part of the egg biryani.

7. Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown, add the ginger garlic paste and saute for 10 seconds.

8. Next, add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted, about 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves (this is optional, I happened to have a lot of them fresh in hand so wanted to use it up.

9. Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.

10. Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.

11. Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala. That's when you kinda know it's done.

12. Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don't overmix, just lightly mix for an uneven look.

13. Add the sliced, boiled egg on top and cover with rice. Pat down tightly and cover. Let the biryani sit for atleast one hour for the flavours to blend.

Garnished with the fried onions, cashew nuts, and more coriander leaves before serving.

Notes:

1. You can do some of the preparation ahead for making egg biryani, especially for a party or guests
2. Boil the eggs in advance and leave in the fridge unpeeled. Peel and slice before you need to use them.
3. There aren't many vegetables to chop but slice onions and keep them ready.
4. You can also pre-cook the rice and refrigerate it. Heat it along with the masala and it should work fine. This will also allow the rice to stay as separate grains.
5. Serve egg biryani with a simple raita and papad or chips

For Egg Biryani recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.

Masala Omelette Recipe - Indian Omelet Recipe

An Indian-style Omelette is probably my favourite breakfasts on a weekend morning. I usually have all the required ingredients and whipping up a sizzling hot omelet in 10 mins beats having to eat cereal and toast for yet another day. Needless to say, the omelette has many forms in India and every household makes it differently. Even I have a few variations of the humble omelette depending on what I have in the pantry and vegetable tray.

I have tried making an omelette in various thicknesses, just to see what works best, and while I really enjoy the lacy thin omelets that are darker, these spongy, soft ones that are just cooked really hit the spot. While I am not a huge fan of almost-raw tomatoes (even on tomato uthappam, yes), The Husband loves them so I add some in.

Paired with hot coffee / tea and some fruit, this is the quickest breakfast I can rustle up and still feel like I can laze around. This masala omelette recipe is very versatile and you can choose which way you want to go with it. I have given a few options below that I generally rotate through.

You may also like these scrambled eggs with mushrooms

INDIAN MASALA OMELETTE RECIPE

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 2 omelettes

Ingredients:

• 4 eggs
• 3 tbsp of shallots or minced onions
• 3 tbsp of finely chopped tomatoes
• 3 tbsp of finely chopped capsicum (bell pepper)
• 1 green chilli, deseeded and chopped (see notes)
• 3 tbsp of finely chopped coriander (cilantro) leaves
• 1/2 tsp of freshly ground pepper
• 1/2 tsp of curry powder or garam masala
• 1/2 tsp of salt (adjust to taste)
• 2 tsp of oil

How to Make Masala Omelet:

• Break the eggs into a large bowl and beat lightly with a fork
• Add all other ingredients (except oil) and beat again
• Heat the oil in a small pan and swirl around so it coats it completely
• Pour half the egg mixture in the pan and cook until the edges curl over and the centre bubbles up. I lightly scramble the centre without breaking the shape so it cooks evenly
• Gently flip the omelette over and cook for another minute (the centre may be jiggly but the edges would have cooked)
• The omelette will rise a bit and then fall, making it fluffy and soft
• Add more pepper powder on top if you prefer
• Serve hot with toast / ketchup or eat on its own

Notes:

1. I deseed the green chillies since biting into them can be very unpleasantly spicy. I like their flavour so I take the trouble to remove the seeds and them in. You can just skip this and add red chilli flakes or only pepper for spice
2. Add some grated cheese just before removing the omelette from the pan and fold in half. Awesome cheese masala omelette ready. I have used both cheddar cheese and pizza cheese with great results
3. You can add other vegetables like shredded carrots, mushroom, cabbage, etc. When I was about 10, I used to make this omelete called "stuffed omelette" with these vegetables - will share the recipe soon
4. You can saute the vegetables lightly before adding to the omelette, just takes extra time which I don't like spending on an omelette
5. You can also cook the omelette by covering it with a lid after pouring the mixture into the pan. I personally prefer the flipping method

Egg Fried Rice Recipe-Indian-Chinese Egg Fried Rice Recipe

Learn how to make restaurant-style Indian-Chinese Egg Fried Rice using this easy recipe from my Amma.

Egg Fried Rice is a standard order of ours when we go to Indian-Chinese restaurants. TH is an eggetarian and Egg Fried Rice is his idea of living it up. Paired with a good Gobi Manchurian, our dinner is usually set and thoroughly enjoyed.

Amma generally makes Egg Fried Rice with leftover Vegetable Fried Rice so her version of Egg Fried Rice also has vegetables in it. Since I am so used to that from my childhood, I add vegetables to my Egg Fried Rice too. Erm... and yes, the lazy part of me doesn't make any side dish and adding vegetables also helps with balancing the meal a bit better *sheepish grin* :D

I have already shared the step by step pictures on how to make Vegetable Fried Rice which is pretty much the same for Egg Fried Rice too. I have also added the couple ofextra steps below to make it easier for you.

Egg Fried Rice Recipe

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Recipe source: Amma

Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice)
1 cup of mixed vegetables, chopped fine (use carrots, French beans and capsicum), optional
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine
2 tsp of soya sauce
1 tsp of green chilli sauce (this is my favourite brand)
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
3 eggs

How to Make Egg Fried Rice:

1. Heat oil and add the onions. Let them fry on medium heat until light golden brown, don't let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.

2. Add the finely chopped vegetables (if using) and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I do recommend adding atleast some capsicum to your egg fried rice to add some extra punch.

3. Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and set aside.

4. In a bowl, beat the eggs + some salt + some pepper with a fork. 

5. Scramble in a small pan with about 1 tsp oil and gently fold into the prepared rice. Don't break down the egg pieces too much while scrambling or over cook the eggs. Stop when they are a bit moist, they will cook a bit more with the heat from the pan and from the rice. Dried up bits of eggs are not fun, trust me!

That's it! Delicious Indo-Chinese Egg Fried Rice is ready.

 

Here are some great side dish recipe ideas for Egg Fried Rice you may like:

- Gobi Manchurian
- Chilli Soya Chunks
- Chilli Paneer
- Schezwan Vegetables
- Chilli Chicken

Avocado Egg Salad Sandwich | Egg Sandwich Recipe | Sandwich Recipes

When I saw a lovely Avocado Egg Salad Sandwich recipe in Pinterest, I immediately pinned it to my Bookmarked Recipes board. Sandwiches are not mom-approved dinners for an Indian, I know. Or maybe it is for some of you but in my home, bread was bought when someone was sick, that someone mostly being my mom who doesn't want to cook or wants to serve some toast in the morning instead of the usual fare. Even during my school days, my tiffin box barely had sandwiches in them. It was usually idlis or mini dosas or maggi noodles with vegetables or even ghee-roasted bananas.

I, on the other hand, buy bread when I am lazy. And make sandwiches for dinner when I am super lazy. TH loves them though and I find them passable for dinner so it's sort of a win-somewhat win situation.

I generally make pretty standard mint chutney sandwiches or guacamole sandwiches but decided to kick it up a notch and try these Avocado Egg Salad Sandwiches. They were delicious, not to mention so flexible and customisable with pretty much whatever you have in hand.
You may also want to check out this Watercress Dal Recipe.

Avocado Egg Salad Sandwich | Egg Sandwich Recipe

Preparation time: 10 minutes
Cooking time: 5 minutes
Makes 4 large sandwiches (serves 2)
Recipe inspired by: Honey What's Cooking

Ingredients:
3 eggs, hard boiled
A small bunch of fresh watercress leaves (or salad spinach)
2-3 stalks of fresh coriander leaves (cilantro)
2-3 stalks of spring onions (or chives or scallions)
1 ripe avocado
A few drops of lemon or lime juice
2 tbsp of any salad dressing or mayonnaise
1 tsp of black pepper powder
1/4 tsp of salt (adjust to taste)
8 slices of bread, edges trimmed
2 tsp of mustard (or butter)

How to make Avocado Egg Salad Sandwich:

1. Wash the watercress leaves well and chop them fine. It's easy to find watercress in Singapore so I used that. if you can't, then use rocket leaves, fresh baby spinach, or any salad green you prefer.

2. Crumble the boiled eggs with a fork.

3. Add the avocado flesh, chopped watercress, coriander, spring onions, salt, and pepper. Mix well.

4. Add the mayo or salad dressing. I used caesar salad dressing.

5. Mix well again, adjust salad dressing or mayo to taste. You can even omit them if you like.

6. Add lemon juice to taste and mix again.

7. Trim the ends off your bread slices and add spread mustard on one side. This is optional, I happened to have some lying around and used it.

Assemble it, and done! We enjoyed this easy egg sandwich for dinner and ended the meal with a glass of milk each.

Do you have a favourite egg sandwich recipe you'd like to share? Leave a comment!

Kothu Roti - Egg Kothu Chapathi Recipe - Quick Indian Snacks

Kothu chapathi is my answer to a kothu parotta craving on a boring Saturday evening when you don't feel like going anywhere near a stove, let alone cook up something. While you do need to go near a stove and even use it for about 10 minutes to make this kothu roti, it's well worth your time.

Most kothu roti recipes I have seen have a mix of vegetables or use a list of spices which I am sure add to the flavour and taste of the dish but I wanted a quick snack using what I had in hand and this simple kothu chapathi recipe hit the spot.

There are many variations to this but I doubt if you will see a simpler kothu roti recipe anywhere!

So, are you ready to make some piping hot kothu roti that gets done in 10 mins?

Kothu Roti-Egg Kothu Chapathi Recipe

Preparation time: 3 minutes
Cooking time: 7 minutes
Serves 2-4

Ingredients for Kothu Roti:
6 roti / chapathi
1 arge onion, sliced thin
4-6 dried red chillies
2 eggs
1 tsp of minced garlic
A few curry leaves
1 tbsp of oil
Salt to taste

How to Make Kothu Roti (Kothi Chapathi):

0. Stack the rotis and cut into half. Cut each half into quarters and then chop those into thin long strips. You can cut them up further into smaller pieces, it's up to you.

1. Heat oil in a pan and add the sliced onions.

2. When it begins to brown (about 2 mins), add the red chillies torn into halves, curry leaves, and minced garlic. Fry for another 3 mins.

3. Break and add the 2 eggs.

4. Gently scramble without breaking the egg pieces too small. Cook for about 3o seconds until the eggs are cooked yet soft. Add salt and mix well.

5. Add the rot / chapathi strips to this.

6. Mix well and cook for another 1-2 mins until the rotis are heated through and the mixture looks combined and happy.

That's it! Eat piping hot with a fork with a cup of tea or coffee.

Cooking with leftovers is so much fun especially when boring rotis / chapatis turn into something so delicious!