December 20, 2022 No comments

GARLIC EGG ROAST - KAARA MUTTAI

A simple recipe whatsoever. If you are in a jiffy or lazy to cook, then this recipe can come for your rescue. Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. This Egg Roast is as simple as that. But to add a note of flavour and extravagance, I have added some sautéed Garlic and Curry Leaves, which takes this dish to the next level.

This Kaara Muttai or the Egg Roast recipe can be made in different ways. Some add Ginger-garlic paste along with the marinade, some recipes call for adding Garam Masala etc., The choice is yours, convert it to suit your taste, preference and convenience.

This Garlic Egg Roast or Kaara Muttai goes well with Rasam or and hot fuming Rice. Serve it along with Rice and Paruppu Curries Simple yet satiating combination. My Mom makes this Egg Roast without Garlic. Egg Roast can be served as a side dish for Biriyani or Pulao too, rather than serving just the Hard-boiled Eggs.

For more Recipes with EGG, Click here...

Cuisine - Indian (South India)
Course - Side Dish
Spice Level - Medium- High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

Name: Royal Nawabi Egg Korma - Rich Awadhi Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian (North India)
Ingredients: 4 Eggs; Salt: To Taste; 1/2 teaspoon Turmeric Powder; Oil: For Shallow Frying; 1 Onion, finely chopped; 3-4 Green Chillies, slit; 1-inch piece Ginger; 5-6 Garlic Cloves; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chilli Powder; 1.5 teaspoons Cumin Powder; 3 teaspoons Coriander Powder; 1/2 cup Yoghurt/Curd; 1 cup Milk; 1/4 cup Birista (Fried Onions); 3 tablespoons Oil; Salt: To Taste; 1 tablespoon Sugar; 3 Cardamom Pods; 1-inch piece Cinnamon, 2 sticks; 1 Bay Leaf; 5–6 Cloves; 1.5 teaspoons Poppy Seeds; 10 Almonds; 10 Cashew Nuts; 1.5 teaspoons Garam Masala; 1/4 cup Birista (Fried Onions); 2 tablespoons Ghee; A few Coriander Leaves (optional); A few Saffron Strands (optional)

GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

Egg - 4 Nos.

Salt - To Taste

Turmeric Powder - 1/2 Tspn

Red Chilli Powder

Oil - 2 Tablespoons

For Garlic Egg Roast:

Oil - 1 Tablespoon(If needed)

Garlic - 6-8 Cloves

Curry Leaves - 2 Sprigs

Salt - To Taste

METHOD:

To Cook & Fry the Eggs:

Hard-boil the Eggs & then Peel it.
Cut it into halves.
Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
Heat about 3 Tablespoons of Oil in a pan and shallow fry the marinated hard-boiled Eggs.
Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For Garlic Egg Roast - Kaara Muttai:

Finely chop the Garlic cloves.
In the remaining oil(if needed, add some oil), sauté the chopped Garlic cloves along with Curry Leaves.
Sauté it until the Garlic turns aromatic.
Add the fried Eggs to it and give a quick stir.
Switch off the flame and serve Garlic Egg Roast hot.
Serve Kaara Muttai along with hot fuming Rice & Rasam. It is my personal favourite.
Can serve it as a side dish for Biriyani, Pulao etc.,

GARLIC EGG ROAST - KAARA MUTTAI

NOTES:

I have fried the Eggs separately and then sautéed the Garlics & Curry Leaves.
Otherwise, I feel the garlic gets burned off by the time the Eggs are roasted.
I like slightly crunchy and aromatic garlic rather than burnt ones.
Can halve the Eggs or can use full eggs too. If doing so, make small slits over the Eggs.

November 29, 2021 No comments

April 19, 2018 No comments

KADAI EGG MASALA

I love simple Egg Curries because however you make them, these curries taste great & this Kadai Egg Masala comes under that genre. This Kadai Egg Masala is a quick-fix recipe that, I sneak it up often with Indian Breads. It is one of my husband's favourite Curry. I came with the idea once I had to clean up my Refrigerator before travelling. I had a few Eggs and a small piece of Capsicum. I was wondering how both the ingredients can be incorporated and came up with the recipe inspired by Kadai Chicken Masala. I also make another easy version where you don't need to add those fried spice powder, I substitute it with my homemade Kitchen King Masala/Garam Masala. But freshly ground spices gives a wonderful aroma to the Curry.

Any Kadai Masala is incomplete without a good dash of Kasuri Methi - Dried Fenugreek Leaves. And finally, I finish off cooking the recipe lacing it up with Cashew Paste/Fresh Cream for the rich and creamy taste unique to Kadai Masala. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas. This Egg Kadai Masala pairs well with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice. It also goes well with Indian Breads like Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,

Kadai Egg Masala is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok. Kadai/Karahi is a Deep, heavy-bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal. Slightly shallow pans of the same genre are found in other Southeast Asian countries. This method of cooking is most prevalent in North India and Pakistan. Whereas the Pakistani version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers). The flavour of Bell Peppers induces a wonderful taste to this traditional Kadai Masala. Freshly ground spice powders enhance the overall flavour of the dish.

Simple Egg Recipes

If you love easy and simple Egg recipes for Breakfast/Lunch/Dinner, you might like to try these quick, easy and simple egg curry recipes which go along with both Roti & Rice.

Cuisine: North Indian, Pakistani
Course: Side Dish
Difficulty: Medium
Serves: 4-6
Author: SM

Preparation Time: 15-20 Minutes
Cooking Time: 20-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KADAI EGG MASALA

KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

Egg - 6 Nos.
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
Grind the dry roasted spices into a fine powder.
Puree the Tomatoes and keep them aside.
Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
Saute Ginger-Garlic paste until fragrant.
Add finely chopped Onions and fry them until translucent.
Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
Leave this on a low flame until the raw flavour goes and oil separates from the curry.
Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
Garnish it with Coriander Leaves and Kasuri Methi.
Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
Kadai Egg Masala goes well with Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner)
Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
Adding Capsicum is optional.
Adding Cashew Paste/Fresh Cream is purely optional.

March 06, 2020 No comments

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen".
"Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

In the cosy kitchen of our modest home, a small room bursting with the aroma of spices and love, my mom orchestrated culinary magic. Our house, though compact, was the setting of countless memories and anecdotes from my childhood. It was a humble two-room haven where the drawing room seamlessly transformed into a dining room at mealtimes, a study when we pored over our books, and welcomed guests with open arms, only to become our bedroom as night fell. This versatile space, though limited in square footage, was boundless in warmth and memories, playing a pivotal role in our lives.

Amidst this backdrop of constant transformation, my mom, a tailor by profession, adeptly juggled her responsibilities between the tailoring shop and our home. Despite the demands of her work, she always found a way to infuse love and nutrition into our meals, often turning to eggs as a convenient and versatile ingredient. Eggs became our rescue food item, a staple that graced our dinner table more nights than not, served alongside rice or bread. This tradition, born out of necessity and my mom's ingenuity, has stayed with us, a testament to the enduring role of eggs in our culinary heritage.

A bowl of Egg Drop Curry, radiating the warmth and tradition of Amma's Kitchen.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

It was in this very kitchen that my mom introduced me to the Egg Drop Curry, a dish that epitomized comfort and love. As she deftly prepared the curry, the small space around us seemed to embrace and enhance the flavours she created. The ritual of toasting fenugreek seeds and curry leaves in coconut oil, the careful blending of spices with coconut and shallots to form a rich masala, and the gentle pouring of beaten eggs into the simmering curry - each step was a lesson in culinary artistry and a testament to my mom's ability to create something extraordinary from the simplest of ingredients.

This curry was more than just a meal; it was a celebration of resourcefulness, a nod to our humble beginnings, and a symbol of my mom's love and dedication. The pinch of jaggery she added before serving was her signature, balancing the tanginess with a hint of sweetness - a reflection of the balance she maintained in our lives, ensuring we always felt the warmth of home, no matter how busy she was.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Now, as I recreate this dish, I'm transported back to our small, multifunctional home, to the kitchen where my mom turned everyday ingredients into extraordinary meals. Though I strive to capture the essence of her Egg Drop Curry, it's the memories of our time together in that cozy kitchen, the laughter and stories shared in our compact home, and the resilience and love of my mom that truly season the dish.

The tradition of using eggs, a simple ingredient that carried us through many dinners, continues in my own kitchen, a homage to the past and a celebration of the flavours and memories that shaped my journey. The Egg Drop Curry is not just a recipe on my blog; it's a narrative woven with threads of love, tradition, and the enduring bond of family, a story that resonates with every bite.

For more Recipes from Palakkad Cuisine, Click here...

Cuisine - Palakkad, Kerala
Recipe Type - Curry
Course - Side Dish
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

For more Recipes with EGG, Click here...

Amma's Egg Drop Curry with Traditional Palakkad Flavours

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Ingredients:

For Egg Drop Curry:

2–3 Eggs

1 Tablespoon Coconut Oil
1/4 Teaspoon Fenugreek Seeds
A Sprig of Curry Leaves
1/4 Teaspoon Turmeric Powder
1 Teaspoon Tamarind Paste

A Pinch of Jaggery

For Grinding:

!st Mix - To Grind:

11/2 Teaspoon Red Chilli Powder
11/2 Teaspoon Coriander Powder
2 -3 Shallots

2nd Mix - To Grind:

1/4 Cup Coconut
3–4 Shallots

Method:

Begin by grinding the 1st mix of shallots, red chilli powder, and coriander powder into a smooth paste. Set aside.
In a pan, heat coconut oil and lightly fry fenugreek seeds until they splutter.
Stir in curry leaves briefly.
Pour in the prepared masala paste to the pan, adding a touch of salt for taste & a sprinkle of turmeric powder.
Let the masala cook on a low heat until its raw smell vanishes.
Stir in tamarind paste and half a cup of water, continuing to simmer.
Meanwhile, grind the 2nd mix of Coconut and shallots into a fine paste.
Add this to the above curry and cook this on a very low flame until the raw flavour dissipates.
Whisk the eggs in a bowl, then gently pour into the curry, stirring lightly to form strands.
Cook until eggs are well-done, and the curry thickens to your liking.
Add a pinch of jaggery just before turning off the heat.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Serving: Best enjoyed hot with rice.

Expert Tips for Perfect Egg Drop Curry:

If you are opting for whole dry red chillies and coriander seeds for an authentic taste. Dry Roast them gently in a very low flame until it turns fragrant. Care should be taken not to burn the spices.
Grind the roasted spices with raw shallots.
My mother grinds the 1st batch of masala mix with the red dry chillies, coriander & shallots and then a second batch with coconuts & shallots for the masala.
Using tamarind paste adds convenience, but traditional tamarind soaked in warm water works wonderfully for extracting a more robust flavour.
Ensure a gentle simmer to fully incorporate flavours without any raw taste.
The egg can either be beaten and stirred in to form strands, or dropped in whole for a varied texture.
Adjust the consistency of the curry to your preference; a little jaggery enhances the overall flavour, balancing the tanginess.
This curry matures beautifully, often tasting even better the next day.

Sharing this Egg Drop Curry recipe isn't just about passing along a method of cooking; it's an invitation into the heart of Palakkad's culinary heritage, a treasure trove of unique, familial recipes that have yet to be unveiled to the world. With each bite, we delve deeper into the rich tapestry of flavours and traditions that define this region's cooking, revealing the intricate balance of spices, tanginess, and textures that set it apart. This dish is more than a meal; it's a story of culture, tradition, and the enduring bonds that food creates, serving as a bridge between the past and the present, the known and the yet-to-be-discovered. It's a testament to the culinary wisdom passed down through generations, waiting to be savoured and celebrated by all who seek the authentic essence of Palakkad cuisine. This revelation is not just a rediscovery of my mother's secret culinary prowess, but an awakening to the rich tapestry of flavours and techniques I had overlooked until now.

March 10, 2024 No comments

A bowl of Royal Nawabi Egg Korma, a creamy and rich Awadhi curry garnished with fried onions and fresh coriander.

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
Spices: Infuses the dish with its unique and aromatic flavour profile.
Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

Indian Breads: Parotta, Chapatis, Naan, Kulcha
Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma Recipe: A Royal Curry Experience

Close-up of Nawabi Egg Korma, featuring boiled eggs in a rich, creamy gravy topped with fried onions and coriander, presented in a white bowl on a wooden tray.

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

4 Eggs
Salt: To Taste
1/2 teaspoon Turmeric Powder
Oil: For Shallow Frying

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

1 Onion, finely chopped
3-4 Green Chillies, slit
1-inch piece Ginger
5-6 Garlic Cloves
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1.5 teaspoons Cumin Powder
3 teaspoons Coriander Powder
1/2 cup Yoghurt/Curd
1 cup Milk
1/4 cup Birista (Fried Onions)
3 tablespoons Oil
Salt: To Taste
1 tablespoon Sugar

Spices

3 Cardamom Pods
1-inch piece Cinnamon, 2 sticks
1 Bay Leaf
5–6 Cloves

To Soak and Grind

1.5 teaspoons Poppy Seeds
10 Almonds
10 Cashew Nuts

To Garnish

1.5 teaspoons Garam Masala
1/4 cup Birista (Fried Onions)
2 tablespoons Ghee
A few Coriander Leaves (optional)
A few Saffron Strands (optional)

Method

Preparing and Frying the Eggs

Hard Boil the Eggs: Boil the eggs until firm, then peel.
Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
Spice Level: Adjust green chillies to your preferred spice level.
Sugar: Optional, but recommended for balancing the flavours.
Consistency: Adjust thickness as desired.
Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

A beautifully presented bowl of Royal Nawabi Egg Korma, showcasing boiled eggs in a rich, creamy curry, garnished with fried onions and fresh herbs, placed on a wooden tray against a dark background with spoons beside it.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

2 Onions, thinly sliced
Salt: To Taste
Oil: For Frying

Method

Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

July 12, 2020 No comments

A beautifully arranged Kerala-style Christmas breakfast featuring appam, vattayappam, a bowl of stew, and a plate of spicy egg roast, served on a banana leaf.

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Commemorating the Occasion - Blog Anniversary!

To mark the special occasion of our blog anniversary, I decided to finally share a long-pending post that I had been planning for Christmas and Easter. In a typical Kerala Christian household, breakfast for any celebration—be it a festival, family function, wedding, engagement, christening, or communion—features a unique spread.

Kerala Style Christmas Breakfast Spread

A Typical Kerala Christian Breakfast Spread

This spread usually includes appams, idiyappams, vattayappams, bread, cutlets, and a delightful assortment of classic stews, egg roasts, and various curries (chicken, mutton, or beef). For those with a sweet tooth, I’ve added simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup, which pair perfectly with appam, vattayappam, and idiyappam.

Menu Choices for a Special Breakfast

Let me present a typical breakfast menu served in a Kerala Christian household. Here, I’ve curated a collection of these recipes to aid in quick menu planning. Most Kerala Christian households prepare a combination of these dishes for a hearty breakfast.

Begin Your Festive Day with a Kerala-Style Breakfast

Kerala Style Christmas Breakfast Spread

A Fabulous Selection of Recipes

Begin your festive day with a fabulous selection of recipes in a typical Kerala style, including appams, idiyappams, bread, and a combination of classic stews, egg roasts, and chicken, mutton, or beef curries. For those with a sweet tooth, I have added a few simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup.

A Beautifully Arranged Kerala-Style Christmas Breakfast

Imagine a beautifully arranged Kerala-style Christmas breakfast featuring appam, vattayappam, a bowl of stew, and a plate of spicy egg roast, all served on a banana leaf. This visual feast not only satisfies your taste buds but also brings a touch of tradition to your festive table.

Kerala Style Christmas Breakfast Spread

Kerala Style Christmas Breakfast Spread

The Festival Feast

Once the festival or function fervour begins, the thoughts of what to cook for the eve, breakfast, lunch, followed by the evening snack and dinner, take centre stage. This is the time when most families gather around. The Christmas feast is truly elaborate, with tables laden with platters of all kinds of meat, breads, stews, rice, fish, snacks, desserts, and the must-have fruit cake, also known as plum cake. And let's not forget the overflowing glasses of homemade wine, which are essential to the festive fervour.

Typical Breakfast Dishes in a Christian Household

Here, let's explore the type of dishes typically served for breakfast in a Kerala Christian household:

Kerala Style Christmas Breakfast Menu

Explore more of Kerala Style Breakfast Menus here...

Cuisine - Kerala (South Indian)
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Author - SM

Preparation Time - 1 Hour
Cooking Time - 21/2–3 Hours.

For more Tiffin Items, Click here...

A Celebration Breakfast: Kerala Christian Tradition

Kerala Style Christmas Breakfast Spread

Let's Explore the Menu

Let's dive deep into the delicious dishes served in a typical Kerala Christian breakfast spread:

This selection offers a rich taste of Kerala's culinary heritage, combining traditional flavours with festive celebration.

The Significance of Appam in Kerala Cuisine

Vellayappam

"Appam" is indigenous to Kerala and an integral part of Kerala cuisine. This signature dish has been popularized by Kerala Syrian Christians and is a beloved breakfast staple. It is a default item on a Christmas, New Year, or Easter Day breakfast menu. Not only is it served as a breakfast dish, but Appam also holds a special place in most festive menus.

Appam for Special Occasions

A day of importance or a special occasion in a Christian household surely calls for Appam. In our family, we often serve a meal that comprises Appam, stew, and cutlet during such occasions. This combination is a true reflection of the rich culinary traditions and cultural heritage of Kerala.

For a Variety of Appam Recipes, Click here...

The Delight of Vattayappam

Steamed Vattayappam

Vattayappam is a soft, spongy, fermented rice cake that is steam-cooked. While it shares similar ingredients with its counterpart, Vellayappam, the texture and cooking method make Vattayappam unique.

A Traditional Kerala Snack

Vattayappam is a traditional Kerala snack, also known as Nadan Palaharam. It is an oil-free tea-time snack commonly enjoyed in Kerala households. This delightful treat is perfect for festive days and also serves as a versatile breakfast dish.

Versatile and Festive

Vattayappam can be eaten like an Appam, paired with hot and spicy vegetarian or non-vegetarian curries. It seamlessly sneaks into the Christmas breakfast menu alongside Appams and Idiyappams, making it a popular choice due to its ease of preparation.

For a Step-by-Step guide on How to Make Soft & Spongy Vattayappams, click here...

Idiyappam: A South Indian Breakfast Delicacy

Idiyappam

Idiyappam, also known as String Hoppers, is a cherished breakfast dish in Kerala cuisine. Its preparation with rice flour lends it a unique texture and flavour, making it a favourite in many households.

Idiyappam in Kerala Cuisine

Idiyappam holds a special place in the festive breakfast menu, particularly in Christian households in Kerala. Its simplicity and versatility allow it to complement various accompaniments, enhancing the overall dining experience.

Serving Suggestions

Idiyappam is traditionally served with dishes like Stew, Kuruma, or Mappas. These mild curries perfectly balance the delicate flavour of the string hoppers, creating a satisfying and wholesome meal.

For a detailed recipe on How to Make Idiyappam, Click here...

Embracing Bread in the Breakfast Spread

A bowl of creamy vegetable stew with carrots, peas, and potatoes, accompanied by slices of white bread.

Stew with Bread

Bread's Versatility in Breakfast

Bread, a staple in many breakfast menus, offers convenience and variety to meal options. It serves as a quick and easy addition to complement a range of dishes.

Bread, in Contrast to Rice-Based Dishes

In contrast to rice-based dishes like Idiyappam, Bread provides a satisfying alternative. It adds diversity to breakfast spreads, catering to different tastes and preferences.

Popular Bread Combinations

Bread pairs excellently with traditional dishes such as Stew and Chicken/Beef Curries. These combinations offer a fusion of flavours that appeal to both traditional and modern palates.

Perfect Pairings with Kerala Style Stew
Mutton Stew

Kerala Style Stew:

Kerala Style Stew, enriched with coconut milk and a medley of meats and vegetables, is a versatile dish that complements various main courses.

Ideal Accompaniment for Idiyappam and Bread

This flavourful stew serves as an ideal accompaniment for dishes like Idiyappam and Bread. Its rich coconut milk base enhances the flavours of these staples, creating a satisfying meal experience.

Versatility in Pairing

Whether enjoyed with Idiyappam, Bread, or rice-based dishes, Kerala Style Stew offers a harmonious blend of flavours that appeals to diverse culinary preferences.

For a wide range of Kerala Style Creamy Stew Recipes, explore the blog...

Egg Roasts

Nadan Mutta Roast

Egg Roast/ Nadan Mutta Roast are a spicy and flavourful preparation where boiled eggs are cooked in a blend of onions, tomatoes, and spices until they absorb all the rich flavours. This dish adds a robust element to the breakfast spread, perfect for those who enjoy a bit of heat with their morning meal.

For a Authentic Kerala Style Egg Roast Recipe, click the link...

Cutlets

Crispy Cutlets: An Added Treat in Kerala Christmas Breakfast Menu

Cutlets in Kerala cuisine are savoury, deep-fried patties typically made with minced meat such as chicken, beef, or mutton, fish/prawns, mixed with potatoes, spices, and herbs. They are a popular snack and often served as part of a festive breakfast spread, offering a delightful contrast to the other dishes with their crispy exterior and flavorful filling.

For more variations of Cutlets, click the link...

Chicken Curries

Chicken Curry

Chicken Curries in Kerala cuisine are diverse and flavourful, often featuring tender chicken cooked with spices, and sometimes with Coconut or Coconut Milk. The richness of the dish complements the spices, creating a delicious gravy that pairs wonderfully with appams or idiyappams.

For a wide range of Chicken Curries from various Cuisines, click here...

Mutton Curries

Close-up of steaming hot mutton curry scooped in a wooden ladle, with an earthen pot in the background against a rustic setting of twigs and coconut spathe..

Mutton Curry in Earthen Pot

Mutton Curries are a staple in Kerala Christian households, offering a hearty and richly flavoured dish made with tender pieces of mutton simmered in a spicy gravy and some curries are coconut-based. The slow cooking process ensures that the meat absorbs all the flavours, making it a delightful addition to any festive breakfast.

For a wide range of Mutton Curries from varius Cuisines, click here...

Beef Curries

Square bowl filled with vibrant red Beef Vindaloo curry, showcasing well-cooked beef in a rich and spicy thick gravy with separated oil.

Spicy Beef Vindaloo

Beef Curries in Kerala are robust and spicy, showcasing the influence of Kerala's culinary heritage. The beef is often marinated and slow-cooked with aromatic spices, resulting in a tender and flavourful curry that pairs perfectly with appams or bread.

For a wide range of Beef Recipes, Click here...

Sweetened Coconut Milk

Sweetened Coconut Milk with Appams/Idiyappams

Sweetened Coconut Milk is a simple yet essential part of Kerala Christian breakfasts. It serves as a versatile accompaniment, balancing the spiciness of curries and roasts with its mildly sweet and creamy texture. It's often poured over appams or idiyappams to enhance their flavour.

For a step-by-step method on How to make Sweetened Coconut Milk for Appam/ Idiyappam, click the link.

Nendhra Pazham Cooked in Jaggery Syrup (Pazham Pani)

Pazham Pani

Nendhra Pazham cooked in Jaggery Syrup, known as Pazham Pani, is a traditional Kerala dish, which I can boast that it is one from our family repertoire, a heirloom recipe. The ripe Bananas that's Nendhra Pazham are cooked in Jaggery Syrup with a hint of Cloves & Cardamom in it, imparting a sweet and caramelized flavour. It is usually served as a side dish for Appam/Idiyappam & fits well for the ones with a sweet tooth. and It's a delightful way to end the meal on a sweet note.

Finishing Off with Beverages

A close-up shot of black coffee being poured into a steaming mug.

Kattan Kaapi - Rich and Robust Black Coffee

A frothy cup of Masala Chai in a clay cup, showcasing the rich texture and inviting aroma of the spiced tea.

Comforting Masala Chai - Spiced Tea

A hand holding a cup of coffee with milk, set against a dimly lit background, perfect for finishing off a hearty breakfast.

Classic Coffee

No Kerala breakfast is complete without a selection of beverages to complement the rich flavours of the meal. Traditional favourites include Kattan Chaya (black tea), Kattan Kaapi (black coffee), hot coffee with milk, or the ever-popular Masala Chai. These beverages not only cleanse the palate but also provide a soothing conclusion to the breakfast experience. Whether you prefer the robust taste of black coffee, the spiced aroma of masala chai, or the comforting familiarity of milk coffee, these drinks ensure that your breakfast ends on a delightful note. Enjoying a hot beverage while savoring the morning calm or the sound of rain outside adds to the quintessential Kerala breakfast experience.

For detailed recipes of how to make your favourite Beverages, Click here...

Planning an Extravagant Kerala Breakfast Spread

Notes and Tips:

Planning the perfect Kerala breakfast spread for festivals or special occasions at home can be both exciting and challenging. While the menu typically includes dishes like stews, egg roasts, and a variety of cutlets, adding extras such as duck curries, pork vindaloos, and a wide range of chicken/mutton/beef curries can elevate the feast. To create a balanced spread, consider pairing lighter dishes like vegetable stew with heavier options such as beef vindaloo or mutton curries. Offering a selection ensures there's something for everyone, catering to diverse tastes and preferences.

Kerala Style Christmas Breakfast Spread

Celebrate the rich culinary heritage of Kerala with a breakfast spread that delights and satisfies. From fluffy appams and aromatic stews to spicy egg roasts and indulgent cutlets, every dish tells a story of tradition and flavour. Whether you're preparing for Christmas, Easter, or any festive occasion, this menu promises a memorable culinary journey through Kerala's vibrant food culture. Embrace the essence of Kerala cuisine and create unforgettable moments around the breakfast table with these timeless recipes.

SM

January 17, 2023 No comments

HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS:

For Kerala Egg Roast - Nadan Mutta Roast:

For Shallow Frying:

Other Ingredients:

To Garnish:

METHOD:

To Cook & Fry the Eggs:

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

For Kerala Egg Roast - Nadan Mutta Roast:

NOTES:

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

For Garlic Egg Roast:

METHOD:

To Cook & Fry the Eggs:

For Garlic Egg Roast - Kaara Muttai:

NOTES:

INGREDIENTS :

To Garnish :

METHOD :

NOTES :

Tips & Tricks :

HARD BOILED QUAIL EGGS :

Method :

Notes :

Simple Egg Recipes

Egg Masala

Egg Kurma

Egg Curry with Coconut Milk

Chicken in Scrambled Egg Gravy

HOW TO COOK KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

To Garnish :

METHOD :

NOTES :

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen". "Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen".

"Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Amma's Egg Drop Curry with Traditional Palakkad Flavours

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Ingredients:

For Egg Drop Curry:

For Grinding:

Method:

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Expert Tips for Perfect Egg Drop Curry:

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

What is Nawabi Egg Korma?

Ingredients That Make Korma Special

The Art of Cooking Korma

Variations of Korma Across India

Perfect Pairings for Nawabi Egg Korma

Nawabi Egg Korma Recipe: A Royal Curry Experience

Ingredients

For Cooking and Frying the Eggs

For Nawabi Egg Korma

Spices

To Soak and Grind

To Garnish

Method

Preparing and Frying the Eggs

Making Nawabi Egg Korma

Notes

*How to Make Birista (Fried Onions)

Ingredients

Method

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Commemorating the Occasion - Blog Anniversary!

A Typical Kerala Christian Breakfast Spread

Menu Choices for a Special Breakfast

Begin Your Festive Day with a Kerala-Style Breakfast

A Fabulous Selection of Recipes

A Beautifully Arranged Kerala-Style Christmas Breakfast

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen".
"Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

Perfect Pairings with Kerala Style Stew
Mutton Stew