Stir Fried Chilli Chicken

I am definitely in a la la land , seeing all the emails , from those who tried out my Baked Pasta Casserole and Mushroom curry with yogurt . Thank you guys , 'm so glad you tried it and liked it . Wonderful to hear that some of you guys enjoyed making it on sunday evening :)

The recipe of the day, is from "the chinese take out dinner " I made in my kitchen along with Egg fried rice, that I posted here .

Here lightly pan fried chicken pieces are again sauteed in flavorful ingredients , ending up in a delightful side with Fried rice , chapati or even simple white rice. 

In fact its a bit modified version of the kerala chilli chicken a dry version to the normal indo -chinese chilli chicken gravy, making it less -oily less fatty , a bit more quick and healthy . So next time when you are thinking of a take out , give this a thought and trust me "most of the times the take out tastes better in your own kitchen" .

Recipe for Indo-chinese Chilli chicken - dry version :-

Ingredients:-

Chicken - 1/2 kg ( i used 2 boneless breast pieces )

Salt to taste

Ground black pepper - a large pinch

Soy sauce - 1 tea spoon

Onion diced - 1 medium

Ginger thinly sliced - a 1 inch piece

Garlic thinly sliced - 3-4 cloves

Green chili chopped - 2

Green bell pepper - 1 small 

Scallions / Green onions - a small bunch( i use both white and green part)

Soy Sauce - 2 tea spoon

Chili tomato sauce - 3-4 table spoons or use a mix of chilli and tomato sauce 

Dried red chiles - 1 or 2

Directions :-

Clean and cut the chicken pieces into desired pieces . Its better its thin and long .Marinate it with salt to taste , soy sauce and ground black pepper. Heat a spoon of  oil in a pan and shallow fry the chicken pieces, 4-5 minutes on each side or until they are cooked and brown. drain on paper towels and set aside.

Or you can bake or grill the chicken pieces.

Heat 2 spoons of oil in a Wok or any other pan add diced onion and saute for 3-4 minutes. Add chopped ginger , garlic , green chilli and diced bell pepper , saute for another 5-6 minutes. Add soy sauce, scallions,chilli-tomato sauce and fried chicken pieces. Saute for a couple of minutes , or until it is dry and everything is mixed well. Switch off heat . Break dried red chilli into two and add all the seeds to the pan for that extra kick and serve warm.

Cheers

Sarah

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Mushroom curry with yogurt

Yet another winning combination with chapati , here succulent mushrooms are simmered in a rich yogurt coconut based gravy. The spices gives an enticing melange of flavors to the simple , fat-less and deliciously healthy mushrooms .

We are so passionate about mushrooms , and makes a dish or two with it every week. Though a curry like this , mushroom cutlets or mushroom ularthiyathu are our personal favorites , we love eating simply sauteed mushrooms , or wine braised ones with steaks. 

This recipe is not my innovation , but borrowed it from vanitha, a year back and started using it by changing it to my style ,ever since. The picture is a pretty old one , was in my drafts for some time , and finally getting it chance to see the world. I have added a bit more spices than the original recipe calls for, as you all might have figured my love for spices by now. How can a Kuttanadan - Kottayam gal be otherwise ;)

Since the Lent has started i know every body is hunting for a good substitute for their meat dishes.(See D, A, L and AM , I am adding some recipes for lent season ,just cos you guys asked, though i am not taking lent this season.) Trust me this is an awesome treat with chapati or ghee rice and you don't even feel you miss meat .

Recipe for Kerala Mushroom curry with Yogurt - Koon curry with yogurt :-

Ingredients:-

Mushrooms - 1 pack - 12-16 oz pack

Onion finely chopped - 1 medium

Garlic crushed - 2 cloves

Ginger finely chopped - a tiny piece

Green chili chopped - 1

Red chili powder - 1 tea spoon ( use less , as per your heat level)

Ground Coriander - 1/2 tea spoon

Turmeric powder - 1/4 tea spoon

Garam masala - 1/2 tea spoon or use the whole spices specified below. I use both

Bay leaves - 1

Cloves - 4

Cardamom - 2

Star anise - 1

Mace - 1

Tomato chopped - 1 ( the original recipe has tomato in it , but i did not add it in this)

Yogurt - 3 table spoon , use as per your taste

Thin coconut milk  - 1 cup or use warm water

Mustard seeds - 1/2 tea spoon

Curry leaves

Cilantro ( optional)

Directions:-

a lil update on questions about how to clean mushrooms. :-

The mushrooms we get here have dirt here and there , so i dip it in a bowl of hot water for a minute and wipe it clean with a kitchen towel. If you are making a gravy less prep , make sure you wipe it pretty well or squeeze out the moisture ...

Heat oil in a pan and add mustard seeds. 

When they pop up add curry leaves and whole spices ( if you are using it) and fry for 30 seconds. 

Add chopped onion and saute for 5 minutes and add chopped ginger , green chili and garlic. 

Saute till the raw smell disappears and they turn brown.

Add Chilli,coriander and turmeric powder(+ garam masala)and fry for a minute or two in medium flame .

(If you are adding tomato add it now and saute till the oil separates.)

Add Yogurt and thin coconut milk( or water) combine well and then let heat through.

Add chopped mushrooms and cook it covered for 5-7  minutes or until done.

Uncover and simmer for a minute and switch off heat

Sprinkle chopped cilantro and serve warm.

( To make a thick gravy , simmer uncovered for a couple of minutes , stirring occasionally )

 Cheers
Sarah

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Aloo Palak Tamatar - Sauteed Potatoes Spinach and Tomatoes

Can you believe , its snowing outside ,on the very second day of spring !!!! Hope its just the remains of the season gone by and not a tiny start to a stormy Spring ....

Its after coming here , in one of the North Indian restaurants , that I had this recipe of the day for the first time. It was a tomato-less " Aloo palak" , and to tell u the truth , I did not like it. The Spinach was all soggy , the potatoes were not cooked well. In a pinch ,  it was a mess. I did like the combination of potatoes and spinach then , a root and a leaf. I figured i could afford it to be a lil tangy too

Since i decided to keep rice a bit away from my diet , chapati now occupies a major space . But a side with chapati is always a challenge and though we love meat ularthiyathu and mushroom with it , who doesn't like a change? That's when i came across this Trio of Sauteed spinach , Potatoes and Tomato in Ruth Law's Book .

I already made it many times , the potatoes cooked well to perfection , tender to fork , Spinach wilted not soggy , and the medley of spices, all comes together to a winning side with Chapati .

Recipe for Aloo palak Tamatar :-( Adapted from Indian Light cooking By Ruth Law)

Ingredients :-
Potatoes - 2 medium 
Spinach - 12 oz bag ( clean and trimmed)
Tomato - 1
Onion finely chopped - 1 big
Garlic crushed - 2 cloves
Ginger chopped - a small piece
Green chili chopped - 1 or 2
Red chilli powder - 1/2 tea spoon
Ground Coriander - 1 tea spoon
Turmeric powder - a large pinch
Garam masala  - 1/2 tea spoon
Cumin seeds - 1/4 tea spoon
Mustard seeds - 1/2 tea spoon
Salt to taste
Oil
cilantro

Directions :-

Boil the potatoes with the skin on until cooked and tender to fork. Let it cool , discard the skin and cut into 1/2 inch cubes.

Clean the  spinach well( i use baby spinach) ,Give a rough chop to the  spinach and set aside.( i normally squeeze out water if any using a kitchen towel.)

Heat oil in a pan and mustard seeds.When they pop up add cumin seeds and fry for 30 seconds.

Add onions, garlic and ginger and saute for 4-5 minutes.Add tomato ( i removed the inner flesh and used only the outer part) and fry for 2 minutes and add turmeric , red chilli ,coriander powders and salt to taste. Cook for a minute and add potatoes and fry for a couple of minutes, or till its slowly gets to brown.

Add Spinach , saute till the water evaporates, wilted but not soggy and sprinkle garam masala and cilantro and serve warm.

Cheers!!!

Sarah

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Baked Pasta Casserole for Sunday Night Dinner

What is the dish that gives you an "aha" moment with the richness in ingredients, easiness in preparation and divinity in deliciousness ??????

Well for me now , its Pasta Casseroles( it might be transient, god knows ). My pantry has all sizes and shapes of pasta , waiting for its turn on Sunday evenings..

We used to have elaborate lunch on Sundays, but that usually edges us into afternoon naps,once we wake up its all Sunday evening blues.
Then we decided to change the routine and lately it has changed to a totally epicurean Sunday nights with good food and awesome movies. Both of us really enjoy this a lot , as we both cook together , make some cocktails with some new country music in the back ground and savor the fruit of the labor watching some stupid movies.
Its total fun with "Eat , Drink and be Merry" state of mind..

As N says , it completely takes away his Sunday evening blues , but as for Monday Morning Blues we are yet to find a Panacea...

The recipe has its origin from Ina Garten's Greek style Lasagna-Pastitsio( I modified a little) .When i serve this as the main course in a party,I bake it with the Bechamel Sauce. But on a normal day , just for the two of us we prefer it white sauce-less.

One more thing , I have used less pasta sauce than what the original recipe calls forth , just cos we don't like to be too saucy and tangy and wanted the wine taste to be prominent...

Recipe for Baked  Pasta Casserole 
Medium shell pasta - 1/2 box = 1/2 lb
Salt to taste

For the Meat Sauce

Pasta Sauce - 12 oz

Dry red wine - 1/4 to 1/2 cup

Philly cream cheese - 2 table spoon( Onion and chives flavor) . (Optional)

Olive Oil - 2 table spoon

Ground Meat - 1 lb ( chicken, beef, lamb, turkey or a mix)
Onion chopped - 1
Garlic chopped - 2 cloves
Ground Cinnamon - 1/4 to 1/2 tea spoon ( this is an update and i typed it wrong before)
Ground Cumin - 1/4 -to 1/2  tea spoon
Dried Oregano - 1/4 tea spoon
Red chilli powder - 1/8 tea spoon
Crushed pepper - a large pinch
Parsley chopped - a handful
Salt to taste
Cheese - 1/2 cup - I use a mix of Parmesan and sharp white cheddar.( use your best cheese)

Directions:-
Heat Olive oil in a cooking pot and add chopped onion and garlic and saute for 5 minutes.
Add ground meat , crumbling it with the back of a spoon , saute for 10 minutes or until it is no longer pink. Add dry red wine and cook for a couple of minutes and add ground cinnamon , cumin , red chilli powder and saute for 5 minutes. Stir in pepper and chopped parsley.
Add Pasta sauce and 1/4 cup water and cook covered for 45 minutes or until it is well cooked
( add more water if needed and if it sticks to the bottom . but it should be thick in gravy when it is done). Stir occasionally. When it done Set aside and add 2 table spoons of Philly cream cheese if you are using it.

Meanwhile cook pasta according to the package directions.I cook for a bit more time, and it depends on how you want your pasta to be . Drain and set aside.
Preheat Oven to 350 degree F.
Add pasta to the meat sauce and mix well. Pour this to a baking dish . Sprinkle with 1/2 cup  Parmesan and cheddar and bake for 20- 30 minutes.
Serve Warm.

Cheers!!!!

Sarah

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Kaduku Manga Achar / Kerala Mango Pickle aka Kadumanga Achar

My prayers to all in Japan..the victims of a seemingly unstoppable natural disaster .... 


The quake monster has tilted Earth's axis, though damage has been done mainly to Japan , it is a common concern . May god give them the strength to find and start again from the rubbles .. and what on earth is going to happen there with the nuclear meltdown ???.......................

Coming back to the reality , the daily life ..........

Some of you have been asking me what do i do when I am not cooking and blogging. Well , honestly cooking and blogging takes only a very small portion of my time plus the daily chores and some volunteering . This is what i do when I am at my own . I read ....

On a normal day you can see me slouching in my couch , deeply immersed with some interesting book or among a pile of books in BandN.

I don't have a photographic memory like "Lisbeth Salander " , hence i forget very easily most of the things  I read , but still some characters and stories haunt me like I know them . Does that happen to you too?

Well ..coming back to the Recipe of the day ...Since the lent season has started I have started to refill my pickle jars with lemon pickle, mango and gooseberry pickles.  I am not abstaining from anything I like this season , but its more of an indulgence in pickles , which was a way of times while growing up. I loved Kanji + Kadumanga even for breakfast and most friday nights after the way of the cross , we used to have this.

There is no magic going on with the recipe here . Its just a family recipe , that my mom makes most of the time for all red colored pickles . I am not sure whether this is the way the authentic Kadumanga is made , but we like it just like this . I dont even know why they call it kaduku manga ....

Recipe for  Nadan Kaduku manga Achar /  Kerala Mango Pickle
 

Ingredients:-

Raw Mango / Green Mango  - 1/2 kg ( or 1 large mango )

Salt - 1/4 tea spoon

Gingelly oil / nalenna / sesame oil - 2 table spoon + 2 table spoon

Mustard seeds - 1 tea spoon

Fenugreek seeds - 1/2 tea spoon

Garlic sliced - 6-7 cloves or 1 whole pod( i add a lot , since i love the bite of it )

Ginger julienned - a thumb sized  piece( adjust ginger n garlic as per your choice)

Green chili chopped - 2 

Curry leaves - a handful

Turmeric powder - 1/8 teas poon

Red chilli powder -1.5 to  2 table spoon ( I add more than 2 table spoon , add as per your heat level)

Kaayam /hing - a large pinch

Vinegar 2 tea spoon ( optional)

Salt to taste

Directions :-

Clean and cut the mango into small pieces with the skin on like in the picture.

Add salt and combine well. Keep it a jar overnight or for a day or two.( This step is optional , but i do it all the time ) ...When you are ready to make the pickle -

Heat 2 table spoon of gingelly oil ( i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds ( or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves.

Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
Make a paste with red chili powder by adding some water and add to the pan , or you can add directly as powder.

Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.

Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now.

Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using .

Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid. 

Heat 2 table spoon of gingelly oil and add to the pickle. ( i love it be oily ). You can keep it outside for a couple of days and refrigerate it to last long.

Notes:-

• As i have already said , this is a family recipe , and it may not be the way you make it .
• I add a lot of ginger and garlic in pickles , just because we love it and its really good for your health
• I love  my pickle to be spicy , and add spices as per your taste level .

Cheers

Sarah

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Spicy Baked Tilapia With Sauteed Onions and Green Chutney

Nirmal ..my Fish Tandoori  addict ..this one is for you :)....

Blogging has given me quite a lot of friends  I have never met yet and meeting some of them are really impossible since we stay in very different continents. Nirmal is one of the first friends I got through Vazhayila , the first vazhayila "fan" as she says, to write me an email like more than a year and a half  ago. I am such a bad one in replying to emails and normally take 2 weeks to write back , mostly because i  forget or sometimes cos i would be busy. Ah , many of you know that !!!!

Nirmal had asked me for a side to go with my Tandoori Tilapia some time back and I send her the recipe for the sides i usually make . She loved it and she made it a routine party flavor . She has been asking me to post this recipe for some time , and i never got a chance . Remember i told you the lazy me  has  been making a lot of baked chicken and grilled fish in this post . SO in that batch  i took the time to click this yummy fish and our favorite sides. 

Unlike my Tandoori Fish , I have not added yogurt in this recipe , but Worcestershire sauce to get that blackened look.

So in a little more than 30 minutes you will be out of the kitchen with an excellent dinner with strong flavors ..Here goes the recipe for my favorite Nirmal's favorite 

Baked or Grilled Tilapia  with Sauteed Onions and Green chutney .

Ingredients:_

Tilapia - 4 nos

To make paste

Red chilli powder - 1 tea spoon

Coriander powder - 1/2 tea spoon

Ginger - garlic paste - 1 tea spoon

Onion Powder - 1/2 tea spoon

Worcestershire Sauce - 1 tea spoon ( or use Soy sauce)

Lemon juice - 1 tea spoon

Crushed Black Pepper - a large pinch

Salt to taste

( As I said you can either bake it or grill it , i usually grill in my indoor George Foreman grill.)

Make a paste with all the ingredients by adding a little water. Brush both sides of the fish with the paste and keep aside for an hour .If you want to keep for more than an hour refrigerate it. You will have some paste remaining but keep it. make it thin by adding little water or oil

If You are baking it , Preheat the oven to 400 degree F

Line a baking tray with an aluminium foil and spray lightly with cooking spray or brush with some olive oil

Arrange the fish in a single layer an inch apart and Bake it for 15 minutes .

Take it out , and baste both sides with the thin paste and bake again for 15-20 minutes.( for really crispy broil for 2-3 minutes)

If you are grilling it , Heat the grill as per its  directions  and place the fish on the hot grill and grill for 12 minutes on each side.

For Sauteed Onions 

Heat oil in a pan and add 1 large sliced onion and saute for 5-6 minutes. Add a handful of chopped cilantro and fry for 2 more minutes. Add a large pinch or 1/4 tea spoon of red chilli powder and switch off the flame. Fry in the hot pan for 2-3 minutes and the remove.

For Green Chutney

Grind a cup of mint leaves and a cup of coriander leaves with a green chili and 2 tea spoons of lemon juice and salt to a fine paste.

Cheers

Sarah

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Egg Fried Rice - Kerala style

While growing up , dining out in chinese restaurants once in a while , was a luxury we used to look forward with so much enthusiasm. The hot fried rice served with Gobi Manchurian, Chilli chicken, mushroom chilli and on the sides vinger-soy-chilli sauce , tomato chilli sauce ...Ooh la la .....

Those Indo chinese dishes were so tongue tickling that i couldn't yet find an equivalent with anything else i eat here. 

I was talking to my friend R in India about this Chinese joints recently and she was telling me that with the mushroom growth of the he  Indo - Chinese restaurants back home ,things have definitely changed with them , as they don't taste the  taste as they used to.. I wonder what that would be ....

The inspiration to cook an egg fried rice and Chilli chicken came from this chit chat with R . I also made the vinegar -soy-chilli sauce to get that restaurant effect ( who doesn't like restaurant food?). My mom loves this sauce so much , I remember she is the one who always ask for a second bowl of the same :)

Recipe for Quick Indo Chinese Egg fried rice 

Serves : 2-3

Ingredients:-

Eggs - 3

Basmati rice - 1.5 cup( you can use left over rice or any other rice  just cook it as usual)

Onion chopped - 1 large

Garlic thinly sliced - 3 cloves

Ginger thinly sliced - a smal piece

Green chilli chopped - 1-2

Beans chopped - 1/2 cup

Carrot chopped - 1/2 cup

Spring onion chopped - a handful or as much as u like 

Soy Sauce - 1 - 1.5 tea spoon

Chilli - tomato sauce - 1 tea spoon ( optional)

Crsuhed Pepper - a large pinch

Salt to taste

Butter or Sesame Oil

Directions :-

Cook Rice with 3 cups water and salt to taste and keep aside.

Beat the eggs with a pinch of salt and pepper .Heat butter in a pan and add the beaten egg.

Stir it continuously to scramble it and continue doing it till its cooked and dry . Set aside

Heat butter or sesame oil in a Wok or any other pan and add sliced onions , garlic , green chili and ginger

Toss well and fry for 5-6 minutes.

Add chopped french beans and carrots and fry for 3 minutes , sprinkle a couple of table spoons of water and cook it covered for 3-4 minutes or till it is cooked. saute till it is dry ( or you can keep on sauteing it instead of cooking it with water)

Add Soy sauce and chilli tomato sauce if using and mix well.( you can add the scrambled egg now or after adding rice )

Add cooked rice and combine well. saute for 3-4 minutes or it is heated through.

Sprinkle scrambled eggs , chopped spring onions , salt to taste( if needed) and pepper .

Combine well, switch off the flame

Serve warm with Chilli chicken or Gobi Manchurian 

To make the vinegar - soy - chilli sauce as seen in pic 

Mix 2 table spoon of vinegar , 1 tea spoon of soy sauce  and 3 tables spoons of water .

Add chopped green chiles and mix well. ( increase the qty of water or decrease the qty of vinegar as per your taste). Add salt to taste( only if needed)

Related Recipes

• Chilli Chicken
• Chicken Fried Rice
• Gobi Manchurian

Cheers

Sarah

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Thenga Aracha Meen curry / Fish curry in Coconut sauce

At least some of my regular readers  have been thinking I am cooking up a storm in my Kitchen. I got 2-3 e-mails asking the same :). But I am not :)..I am just trying to clear out my drafts so that I would get some inspiration to cook. ..Oh ..Oh ...definetly not that I got rid of my indolence all of a sudden. sigh!

In fact no exotic mallu dishes have been cooking in the kitchen for some time other than Dosa and Idli :). Oh come on, I need to give my  alpha geek breakfast !!!

The ease of cooking Baked chicken , Grilled Fish and vegetables makes dinner effortless and N is always ready to take left overs  if he has a brown bag session.

In Todays Recipe , Tilapia fillets are cooked in a ground coconut spice paste and flavored with Kudampuli or gamboge , popularly known as Fish tamarind. My mom always make Meen vevichathu(Kottayam Style fish curry) at home , ie like every day. But she makes this occasionally and especially after talking to my mom's sister in cherthala. I guess this is a famous prep in Alappuzha - Cherthala area. The curry itslef is rich with coconut paste, I love this so much , and do not necessarily need anything else with rice.  But as you see, there is a Mathanga - Pappaya thoran( recipe below in this post) on the side which I made for N's love for Thoran 

Recipe for Thenga Arachu vecha kudampuliyitta Naadan meen curry  

Ingredients:-

Fish - 500gms ( I used 4 Tilapia Fillets )

Grated coconut - 1 cup

Red chili powder - 1.5 - 2 tea spoon

Turmeric powder - 1/4 tea spoon

Kudampuli / Malabar Fish tamarind / Gambooge - 2 medium pieces

Shallots - 4-5 nos chopped or half of a small onion

Garlic sliced - 6 cloves

Ginger sliced - a small piece

Green chili sliced - 3

Curry leaves - a handful

Mustard seeds - 1/2 tea spoon

Fenugreek seeds- 1/4 tea spoon

Salt to taste

Oil - 2-3 table spoon

Directions:-

Clean and cut fish fillets to 2-3 pieces

Clean and Soak Kudampuli in 1/2 cup warm water for 5-10 minutes.

Grind Grated coconut , red chili powder, turmeric powder and salt to taste to a very fine paste by adding a little water. Set aside

Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .

When the oil is hot add mustard seeds. When they pop up add fenugreek seeds and fry for 30 seconds.

Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes

Add the ground coconut paste and fry for a minute or two.

Add soaked kudampuli along with  water , salt to taste( if needed) and combine well. 

Add 1/4 -1/2 cup water more only if you need more gravy.

Add  fish pieces and cook covered for 15-20 minutes or till its cooked.

Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .

Serve warm with Rice.

Recipe for Mathanga + Pappaya Thoran

Ingredients:-

Pappaya chopped - 1 cup

Mathanga Chopped - 1 cup

Grated coconut - 2-3 table spoon

Turmeric powder - a pinch

Shallots chopped - 2-3 

Garlic -1 clove

Green chili chopped - 2 nos

Curry leaves 

Mustard seeds

Salt to taste

Oil

Crush shallots, garlic and green chili in a mortar and pestle.

Add this to grated coconut and salt to taste and mix well with your hands.

Heat oil in a pan and add mustard seeds. when they pop up add curry leaves.

Add chopped vegetables to it and mix well.

Sprinkle 2-3 table spoons of water , keep everything to the centre. Cook covered for 4-5 minutes. 

Sprinkle more water if not is not cooked.

Add coconut mix and simmer for couple of minutes stirring occasionally until is done and dry.

Cheers

Sarah

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Kaada Mutta Roast / Quail Eggs in Spicy Masala

Do you know that a single Quail egg has 3-4 times nutritional value than a chicken egg?

We love quail eggs. The fact that its very low or almost negligible in bad cholesterol and its high  nutritional contents makes this speckled beauty a real winner .

Quail eggs are available mostly in Asian grocery stores here in North east, but i got this batch from Shoprite ....

There is nothing fancy going on with the recipe here other than my usual shallow frying of hard boiled eggs in a spoon of oil just like I do with Naadan egg roast. This is a tomato less prep and if you are that stubborn to have a dash of tomato , my advice is to use a tiny spoon of tomato paste . Quick but not dirty :)  Here goes the recipe for a gravy-less yummy side dish for chapati .

Recipe for Naadan Kaada Mutta/Motta Roast/ Quail Egg Roast 

Ingredients:-

Quail Eggs ( Hard Boiled ) - 10-12 (Or if you prefer ordinary eggs , use 4 -5 eggs)

Oil - 1 tea spoon

Onion thinly sliced - 2 medium

Garlic sliced - 2 cloves

Red chili powder - 3/4 table spoon to 1 table spoon ( adjust as per your heat level)

Turmeric powder - a large pinch

Garam Masala - 1/2 tea spoon

Crushed peppercorns - 3-4 

Curry leaves

Mustard seeds

Salt to taste

Oil

Heat 1 tea spoon oil in a pan and fry hard boiled quail eggs for 2-3 minutes. Remove and drain on paper towels.( this step is truly optional)

Add some more oil to the same pan and add mustard seeds. when they pop up add curry leaves and fry for 30 seconds.

Add sliced onion and garlic and fry for 7-8 minutes. I don't like my onions in egg to be well sauteed , so I fry it only for 7-8 minutes max.

Bring the heat to simmer and add red chili powder , turmeric powder and garam masala.

Saute well for a minute or 2 or till they are fried.

Sprinkle 2-3 table spoons of water and salt to taste and mix well

Add fried Quail eggs and combine well and increase the flame to medium and fry for 3-4 minutes , stirring continuously , but without breaking the egg.

Sprinkle 3-4 crushed pepper corns and let stand for a minute and switch off the flame.

Serve hot with chapati or Poori....

Related Recipes:-

• Naadan Kerala Egg roast
• Egg Biriyani
• Mushroom ulartiyathu

Cheers

Sarah

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