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10/13/2026

Puttu, spicy Kerala beef roast, duck egg omelette, crispy pappadam and a strong kattan chaaya! ❤️

ഇതൊക്കെയുണ്ടെങ്കിൽ പിന്നെ ഒരു മലയാളിക്ക് സന്തോഷിക്കാൻ വേറെന്ത് വേണം! 😍

A perfect Kerala naadan breakfast loaded with authentic flavors, traditional tastes and childhood nostalgia!

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10/08/2026

Mangalore Style Egg Ghee Roast 🥚🔥
A big thank you to karthis_cookbooks for this wonderful recipe! ❤️

One of those dishes that proves eggs can be just as satisfying as any seafood or meat roast. The masala is packed with roasted spices, Kashmiri chilies, garlic, a touch of tamarind, and just 1 teaspoon of jaggery to balance everything beautifully. Finished with plenty of ghee and slow roasted until the masala coats every piece of egg. Served with a plate of hot rice, this is comfort food at its best! ❤️

Recipe👇

Dry roast 1½ tbsp coriander seeds, ¼ tbsp fennel seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, and ¼ tbsp whole black pepper. Add 2 cardamoms, a small piece of cinnamon, a small piece of mace, and 2 to 3 cloves. Roast well and let it cool.

Blend with 6 to 8 garlic cloves, 6 to 8 soaked Kashmiri chilies, a small cherry-sized tamarind soaked in ½ cup water, and 1 tsp jaggery into a smooth paste.

Heat a cast iron kadai with 1 tbsp oil and 2 tbsp ghee. Add curry leaves and 1 medium chopped onion. Roast until golden brown. Add the prepared masala, ½ cup water, and 1½ tsp salt. Cook until the oil separates.

Pour in 1½ cups hot water and bring to a boil. Add 5 boiled eggs sliced in half. Cook on low flame for about 5 minutes until thick, glossy, and beautifully roasted.

Serve hot with rice. 🤤

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Keywords: Mangalore egg ghee roast, egg roast, South Indian egg recipe, spicy egg masala, ghee roast recipe, Kerala style cooking, homemade food, rice combo, easy dinner recipe, traditional Indian recipes.

10/07/2026

Malayalis and egg roast… I don’t think this relationship needs an explanation. ❤️ And when it’s duck egg roast, ayyo… next level! 🤤🔥

Spicy, peppery, loaded with caramelized onions and curry leaves, with that beautiful coconut oil flavor. And the only correct partner? Hot, flaky, crispy Kerala parotta. 😍

Duck Egg Roast 🥚🔥

6 duck eggs
2 large onions, thinly sliced
8–10 garlic cloves
2-inch ginger
4 spicy green chilies
2 large tomatoes
Handful of curry leaves
4–5 tbsp coconut oil
½ tsp turmeric powder
1½ tbsp coriander powder
1 tbsp Kashmiri chili powder
1 tbsp tomato paste or ketchup
Salt to taste
2 cups boiling water

Final masala:
¼ tbsp fennel seeds
1 tbsp black pepper
2–3 green cardamom

Boil the duck eggs for about 12 minutes, transfer to cold water, peel and make a few small gashes.

Heat coconut oil in an iron kadai. Add onions and salt, then slowly roast until beautifully golden brown. Add crushed ginger, garlic and green chilies. Once fragrant, add turmeric, coriander and Kashmiri chili powder and roast well.

Add tomatoes and cook until completely soft and mushy. Add tomato paste, curry leaves and sauté for another minute. Pour in 2 cups boiling water and bring everything to a good boil.

Add the eggs and simmer for 2–3 minutes.

Finally, dry roast fennel, black pepper and cardamom, grind into a fresh powder and sprinkle it over the egg roast. Mix, switch off, and that’s it! 🔥

Get that parotta ready… M***a roast, m***a roast! 🎶😂

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10/03/2026

Simple but Powerful Cooker Egg Biriyani – A soulful, one-pot biriyani packed with flavor and made in minutes!

Sauté onions in coconut oil and ghee until golden, add crushed ginger-garlic, green chilies, and a burst of spices: turmeric, coriander, chili powder & garam masala. Add chopped tomatoes, fresh coriander & mint, and salt. Stir in soaked basmati rice, a splash of coconut milk for that heavenly aroma, and top with sliced boiled eggs. Pressure cook for just 2 whistles—that’s it!

Let the pressure release naturally, fluff, garnish, and enjoy hot!
Minimal effort, maximum flavor.
Tag a friend who loves biriyani or save it for your next meal prep idea!
Would you try this?
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09/29/2026

Madurai-Inspired Mutton Roast 🌶️🔥

Inspired by the bold flavors of Madurai-style Enna Chukka, but made my way as a nice, spicy roast. ❤️

Recipe:

1 kg bone-in mutton, cut into small pieces
¼ tbsp rock salt
½ tsp turmeric powder
2 tbsp chilli powder
8–10 garlic cloves, finely chopped
2-inch ginger, finely chopped
10–15 shallots, thinly sliced
4 tbsp nallennai / gingelly oil

Mix everything really well, massage the mutton and rest for 30 minutes. Pressure cook for 3–5 whistles on medium heat, depending on the meat.

In a wide pan, add:
1 tbsp ghee
Handful of curry leaves
Handful of cashews

Add the cooked mutton along with all the juices and roast until the moisture reduces and the masala becomes thick and beautifully coats the meat.

Finally add:
1 tbsp coarsely crushed black pepper
½ tsp cumin powder
Another handful of curry leaves

Roast well and serve it piping hot with steaming white rice. That’s it! 🤌🏽🔥

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06/08/2026

Mangalore Style Egg Ghee Roast 🥚🔥

One of those dishes that proves eggs can be just as satisfying as any seafood or meat roast. The masala is packed with roasted spices, Kashmiri chilies, garlic, a touch of tamarind, and just 1 teaspoon of jaggery to balance everything beautifully. Finished with plenty of ghee and slow roasted until the masala coats every piece of egg. Served with a plate of hot rice, this is comfort food at its best! ❤️

Recipe👇

Dry roast 1½ tbsp coriander seeds, ¼ tbsp fennel seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, and ¼ tbsp whole black pepper. Add 2 cardamoms, a small piece of cinnamon, a small piece of mace, and 2 to 3 cloves. Roast well and let it cool.

Blend with 6 to 8 garlic cloves, 6 to 8 soaked Kashmiri chilies, a small cherry-sized tamarind soaked in ½ cup water, and 1 tsp jaggery into a smooth paste.

Heat a cast iron kadai with 1 tbsp oil and 2 tbsp ghee. Add curry leaves and 1 medium chopped onion. Roast until golden brown. Add the prepared masala, ½ cup water, and 1½ tsp salt. Cook until the oil separates.

Pour in 1½ cups hot water and bring to a boil. Add 5 boiled eggs sliced in half. Cook on low flame for about 5 minutes until thick, glossy, and beautifully roasted.

Serve hot with rice. 🤤

05/19/2026

Not your usual meen curry or fish fry… this King Fish Pepper Masala just changed the game. 🐟🔥
Thin slices of kingfish, lightly fried in coconut oil, then simmered in a rich peppery onion tomato gravy with kodampuli, curry leaves, crushed black pepper and fennel. The kind of dish that makes you quietly eat one extra piece with appam or chappathi. 😌

That final hit of crushed pepper in hot coconut oil… pure Kerala magic. 🌴✨

Who else loves these less-talked-about Kerala fish recipes? 👀

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05/18/2026

Meen curryum kootti oru Lunch !!!
*Choodu Choru
*Chemballi Mulakitta Curry
*Pavakka Thoran
*Agasthicheera Poo Thoran
*Valameen Varuthath
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05/16/2026

Crispy shrimp, garlicky shallots, coconut oil magic. One pan Kerala comfort that hits different on a cozy afternoon .

Ingredients
For shrimp
500 g small shrimp (chemmeen)
1 tsp salt
1/2 tsp turmeric powder
1 tsp Kashmiri chili powder
3/4 tsp black pepper powder

For stir fry
4–5 tbsp coconut oil
1/2 tsp mustard seeds
4–6 garlic cloves, crushed
10–12 shallots, thinly sliced
Curry leaves
1 tsp crushed red chili flakes
2 cups cooked rice (day-old works best)
A pinch of fenugreek seed powder (uluva podi)

Method
Marinate shrimp with salt, turmeric, chili powder, and pepper. Rest 30–45 minutes.
Heat coconut oil in an iron kadai and fry shrimp for 4–5 minutes until crispy. Remove and keep aside.
Keep about 2 tbsp oil in the pan. Splutter mustard seeds, add garlic and sauté till golden.
Add shallots and cook till golden brown. Add curry leaves and chili flakes.
Add cooked rice and mix well. Add fried shrimp and toss gently.
Finish with a pinch of fenugreek powder. Serve hot and enjoy.
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05/13/2026

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2565
McLean, VA
20166

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