Tuesday, March 27, 2018

Kerala Egg Roast using Coconut Milk/ Nadan Mutta Roast

Kerala egg roast is the popular and a delicious gravy which we can have with almost all the breakfast items. An easy and a tasty dish which can be prepared within no time.
Hard-boiled eggs simmered in the coconut milk along with onion- tomato gravy which is well blended with all the spices. A perfect side dish for appams, idiyappams, puttu and also with vegetable pulav and rotis.

In almost all the Kerala household, this dish is prepared in their own different ways. My mom and MIL make their own version, without adding coconut milk, which I posted long time back. I have added coconut milk to reduce the spice level of red chili powder. Coconut milk gives a unique taste and also enhances the flavors. Here in this recipe, I have used the coconut milk powder. If you don't want the eggs, just skip them and add your choice of vegetables and enjoy.

  1. Eggs- 5 nos
  2. Onions (sliced)- 2 nos
  3. Tomatoes( sliced)- 1 no
  4. Green Chillies(slit)- 3 nos
  5. Ginger and Garlic Paste- 1 tbsp
  6. Red Chilli Powder- 2 tbsp
  7. Coriander powder- 1 tbsp
  8. Turmeric Powder- 1/2 tbsp
  9. Garam Masala- 1tsp
  10. Coconut Milk- 1 Cup
  11. Oil- 1 Tsp
  12. Mustard Seeds- 1 tsp
  13. Cumin Seeds- 1 tsp
  14. Curry Leaves- few
  15. Salt- as required

  1. Hard boil the eggs till done, de-shell them and keep this aside.
  2. Heat oil in a pan, splutter mustard seeds, cumin seeds, and curry leaves.
  3. Saute the onions until translucent, add the sliced tomatoes, ginger- garlic paste, and green chilies. Stir till it turns mushy.
  4. Once they turn soft, add all the powders, mix until the raw smell of the powders disappears.
  5. Add the coconut milk to the above masala along with required amount of salt. Mix it well.
  6. Add the prepared hard boiled eggs in the above-made gravy and let it cook for 5-8 minutes. Once the gravy thickens and has the desired consistency, switch off the flame and enjoy this delicacy along with idiyappams, chapatis or appams.

Thursday, March 15, 2018

Tres Leches Layered Cake- An easy cake for any occasion

Tres Leches cake is a Mexican cake which is super moist, delicious and melts in mouth kind. I have seen in almost all the blogs, that this tres leches is a single sheet cake which is soaked in 3 types of milk and topped with whipped cream. I had my doubts regarding making this into a birthday cake as by soaking the cake in the milk mixture will make it pretty heavy and dense. All my doubts got cleared by the outcome of the cake.

I made the sponge cake, layered, soaked with tres leches, filled with frosting over which the sliced strawberries were spread, topped with another half of the soaked cake and covered with whipped cream frosting. At last, I decorated the cake with chocolate covered strawberries. Everything was done within no time. This cake seemed very easy and will take very less time to prepare. It worked out beautifully and would make an excellent cake for any occasion. Kids will enjoy this a lot.

I baked this cake for the first time. Many of my friends have described me about the richness and deliciousness of the scrumptious cake but I never got a chance to taste this before. This time for my husband's birthday I planned to bake this and it came out perfectly.

While whipping the cream, freeze the mixing bowl and the whisk attachments. Instead of whipped cream frosting, you can also use cool whip which is used in no-bake desserts. Try this cake and let me know.
For the Cake Batter:
  1. All-Purpose Cake- 1 1/2 Cups
  2. Baking Powder- 1 tbsp
  3. Eggs- 4 nos
  4. Milk- 1/2 Cup
  5. Sugar- 1 cup
  6. Vanilla Essence- 2 tsp

  1. Separate the egg whites and yolks in a dry glass bowl.
  2. Beat the egg whites till stiff peaks form and keep this aside.
  3. In a glass bowl add sugar along with the yolks and beat till well blended. Add the vanilla essence.
  4. Drop the milk little by little alternating with the flour and baking powder till it gets finished.
  5. In the above batter, gently fold the egg whites until just combined and pour this into the greased baking pan, bake for about 20 minutes. Let it completely cool.

For the milk syrup:
  1. Condensed Milk- 1/2 Cup
  2. Evaporated Milk- 1/2 Cup
  3. Whole Milk- 1/4 Cup


  • Mix together all the ingredients and keep this aside.

For the Whipped Cream Frosting:

  1. Whipping Cream- 2 Cups
  2. Sugar- 3/4 cup


  • Beat the cold whipping cream along with sugar on high speed until thick. Refrigerate until ready to use.

Assembling the cake:

  • Sliced Strawberries


  1. Cut the cooled cake in half. Place one half on a cake platter, poke the whole cake with a fork, going all the way to the edges and poke through the depth of the cake. Pour half of the milk mixture on the cake till it absorbs completely.
  2. Spread 2- 4 tbsp of whipped frosting on the cake, arrange the sliced strawberries over the top of the frosting.
  3. Before placing the other cake half, poke the whole cake with the fork and place the poked cake on top of the sliced strawberries.
  4. our the remaining milk mixture on top of the cake and let the cake sit for some time, till it absorbs all the liquid.
  5. Frost the top and sides of the cake using a spatula and smooth out. Decorate with sliced strawberries as desired, enjoy.

Friday, March 9, 2018

Oats Idli with Coconut chutney

Idli with coconut chutney is a staple breakfast at my place. Idlis and dosas were a part of my childhood. My mom used to grind the soaked urad dal and rice and let it ferment overnight for amazingly delicious steaming hot idlis and dosa for the next day breakfast. We loved this along with my mom's special coconut chutney or sambhar.
 Nowadays lots and lots of different varieties of idlis and dosas are made worldwide. One of them is made by using oats. This does not require fermentation and can be made instantly. Even on a busy day, just temper the ingredients and steam this to perfection. A deliciously protein-rich, nutritious breakfast is ready within half an hour.

In India, we used to buy the idli- dosa batter often as it was readily available in the market.After coming to the US, I started making regularly the idli batter at home. When I do not have a stock of the homemade idli batter, this instant oats idli is a standby. I have paired oats idli with my mom's special coconut chutney. Though many varieties of chutney recipes are available online, I prefer this coconut chutney.
This month's MFB challenge is to prepare any breakfast item and here is the new healthy recipe which is very nutritious and will be like by all.

I have been preparing oats idli for so long and this recipe is a fail-proof. If you are trying to include oats in your daily diet, then this is a perfect option to try. low in carbs and a healthy breakfast is made using oats and grated carrots. Oats are rich in minerals, proteins and vitamins do not compromise on taste. Try this highly nutritive dish and let me know.

  1. Oats- 1 Cup
  2. Semolina- 1/2 Cup
  3. Grated Carrot- 1/2 Cup
  4. Grated Ginger- 2 tbsp
  5. Oil- 1 tbsp
  6. Mustard Seeds- 1 tsp
  7. Urad Dal- 1 tbsp
  8. Chana Dal- 1 tbsp
  9. Coriander Leaves- few (optional)
  10. Curd- 1 Cup
  11. water- 1/4 Cup
  12. Salt- as required
  13. Baking Soda- 1 Tsp

  1. Grind the oats to powder and keep this aside.
  2. Heat oil, splutter mustard seeds. Drop the urad dal, chana dal, grated carrots, grated ginger and coriander leaves.
  3. Roast for about 2 minutes on a low flame. Add the semolina and powdered oats. Fry for some time till it turns lightly golden in color. Switch off the flame.
  4. Drop these in a mixing bowl and when it cools down, add the curd, required amount of water and mix well till it resembles a batter consistency.
  5. Before pouring in the idli molds add the baking soda, mix and pour a spoonful of batter into each mold and steam for about 15- 20 minutes or till done. Enjoy the steaming hot idli breakfast.

Coconut Chutney
  1. Grated Coconut- 1 Cup
  2. Ginger- 1 small piece
  3. Green Chillis- 2 nos
  4. Tamarind- 1/2 tsp/ a small piece
  5. Salt- as required
  6. Oil- 1 tbsp
  7. Mustard Seeds- 1 tsp
  8. Urad Dal- 1 tbsp
  9. Curry Leaves- few


  1. Grind the coconut, ginger, green chilies, tamarind and salt to a fine paste by adding little water.
  2. For tempering, heat oil, splutter mustard seeds. Add the urad dal and curry leaves. Switch off the flame and enjoy with the above-made idlis.

Tuesday, March 6, 2018

Spaghetti with Meat Balls

Spaghetti with meatballs make a perfect weekend dinner. We first tasted this when we went to IKEA. We ate the Swedish veggie balls and my daughter insisted me to make the meatballs and so here it is on my blog. This one is completely different from the Swedish veggie balls. I made the meatballs using chicken.

Fried meatballs

The Ground meat is shaped in balls and shallow fried till done. The fried meatballs are simmered in easy Italian tomato sauce and mixed with cooked spaghetti and enjoyed. This will be enjoyed by all at a get-together. Mostly the kids.

Fried meatballs in sauce

This is an easy and a simple dish if you make the sauce and meatballs in advance. This classic recipe makes a big batch and is an amazing dish which will be more appreciated by the guests.

For the Meat Balls:
  1. Ground Chicken- 2 Cups
  2. Bread Crumbs- 3 tbsp
  3. Oregano- 1 tsp
  4. Ginger (grated)- 2 Tsp
  5. Egg- 1 no
  6. Salt- as required
  7. Pepper Powder- 1 Tsp
  8. Oil- 1/2 Cup (for frying)

  1. Drop all the ingredients except oil in a food processor and blend well till everything gets incorporated.
  2. Heat oil in a pan. Meanwhile, roll the meat mixture into equal small balls and keep this aside. If you feel the meat mixture is moist, add little more breadcrumbs.
  3. Drop the small balls one by one in medium heat oil and fry till it turns golden brown from all the sides.

For the sauce:
  1. Tomatoes- 3 nos
  2. Dried Basil- 1 tbsp
  3. Grated Garlic- 2 tbsp
  4. Olive Oil- 1 tbsp
  5. Salt- as required
  6. Red Chili Flakes- 2 Tsp
  7. Oregano- 1 tsp
  8. Fresh Chopped Parsley- 1 tbsp

  1. Blend the tomatoes along with garlic in a food processor till done.
  2. Heat a large pot with olive oil, add the crushed tomato mixture along with dried basil, parsley, red chili flake, and salt.
  3. Let it cook on slow flame for about 10- 15 minutes.
  4. Add the lightly fried meatballs in the sauce and let it cook well for another 10 minutes till the sauce is simmered until thickened.
  5. Switch off the flame and the sauce is ready.

For Spaghetti:
  1. Spaghetti- 1 pound
  2. Salt- as required
  3. Olive Oil- 1 tbsp

  1. Place a large pot of water to boil. Add the spaghetti along with salt and olive oil and cook to al dente.
  2. Drain the spaghetti and add cold water so that it will stop cooking.
  3. Assembling:
  4.  Place the Spaghetti in a plate and pour the meatballs along with sauce in the middle and enjoy a scrumptious plate.

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