"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Saturday, March 19, 2016

KERALA MUTTA (QUAIL EGG ROAST)






Previous Recipe:  PAPPAYA (OMAKKA) THORAN

Quail Egg is the size of a large grape (which is very small) but it is slightly very nutritional compared to a regular egg because it contains  a lot of vitamins and minerals. Vitamin A, B complex, D, calcium, iron, zinc, copper, potassium and many more are some of the health facts that this egg holds. I recently found after reading about this egg, that it is also good for the healing of the body after a trauma and the biggest benefit last but not least is that it does not have any bad cholesterol.




Previous Recipe:  PAPPAYA (OMAKKA) THORAN

This egg is a fun filled egg for kids. Most of the kids do not like eggs. As this egg is small in size, kids will be able to eat this in two bites. My mom used to make me eat Quail eggs and it felt easier (even though I do not like eating boiled eggs) to finish than the regular eggs. I was always rushing to finish eating and then go have fun with my friends, so this egg was much "user" friendly for me as a kid.

Previous Recipe:  PAPPAYA (OMAKKA) THORAN

Things did not change much here in the US, my mother-In-law also got me Quail Eggs every now and then says the exact same quote like my mother used to "You should definitely eat this, this is very healthy". Now a days I started eating this with no complain because the words came from my Mother-In-law, whereas my mom had to go telling me 3-4 times before I ate those eggs with a sour look on my face.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN


INGREDIENTS

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35-40 mins
Serves: 2-3



  • Quail Eggs                    - 10-12 (hard                                     boiled)
  • Shallots (sliced)             - 8-10
  • Ginger (minced)               - 2 tbsp.
  • Garlic (minced)               - 3-4 cloves
  • Curry Leaves                  - 1 sprig
  • Turmeric Powder               - 1/2 tsp
  • Kashmeri Chilly Powder        - 1 tsp
  • Coriander Powder              - 1/2 tbsp.
  • Green Chilies                 - 2
  • Garum Masala Powder           - 1 tsp
  • Mustard Seeds                 - 1/4 tsp
  • Oil                           - 2 tbsp.
  • Tomato (finely chopped)       - 1
  • Black Pepper Powder           - 1 tsp
  • Salt to Taste
METHOD OF PREPARATION STEP BY STEP

1.Hard boil the quail eggs in a sauce pan with sufficient water for about 8-10 minutes. Remove its shell.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN

2.Heat oil in a thick bottomed pan over medium heat. Splutter mustard seeds and add sliced shallots, curry leaves, green chilly, minced ginger and garlic and saute it for few minutes until the onion turns golden brown and tender.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN

3.Add chilly powder, coriander powder, turmeric powder and salt. Saute it until the raw smell of the spices is gone.
Add chopped tomatoes and saute till the tomatoes are mushy and oil starts to appear on the sides.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN

4.Add 1/4 cup of water and mix well. Next put the hard boiled quail eggs and 1 tsp of garam masala powder into the gravy.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN

5.Cover and cook on a low flame for 5 minutes. Stir occasionally. Sprinkle crushed peppercons mix well. Open the lid and stir fry for few minutes until dry. Remove from heat.
Previous Recipe:  PAPPAYA (OMAKKA) THORAN

SERVE HOT WITH PALAPPAM, IDIYAPPAM PUTTU OR BREAD
ENJOY!!!

Hope you like it
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Previous Recipe:  PAPPAYA (OMAKKA) THORAN

Recipe Type: Quail Egg Roast
Cuisine: Indian, Kerala
Location: Amma's Kitchen



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