Recipe for thattukadai special – The avicha muttai Omelette also called as the egg on egg omelette. A fun recipe for one. Easily scalable and perfect for breakfast or as a quick snack.
Today we are making a thattukadai special – The avicha muttai Omelette also called the egg on egg omelette.
The boiled eggs are sauteed in an onion tomato masala and the masala is then used to make our avicha muttai omelette.
I am making one portion today. But you can scale the recipe to your liking.
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Here is the video of how to make The avicha muttai Omelette also called as the egg on egg omelette.
For the boiled egg masala
1/2 teaspoon peanut oil 1 teaspoon curry leaves, chopped 1/2 green chilli, chopped 2 tablespoon onion, finely chopped 1/4 teaspoon red chilli flakes 1/4 turmeric powder 1/4 peri peri seasoning powder 1 small tomato, deseeded, finely chopped 1/4 teaspoon salt 1 tablespoon coriander leaves, finely chopped 1 hard boiled egg
Other Ingredients
1/2 teaspoon peanut oil 1 egg 1/4 teaspoon black pepper powder 1/4 teaspoon salt 1 tablespoon milk or water
Heat a pan until hot. Add in half a teaspoon of peanut oil. To the hot oil, add in some chopped curry leaves. Add in some chopped green chillies. Add in some finely chopped onions and saute for a minute. Add in some red chilli flakes, turmeric powder, add some seasoning of your choice – I have used peri peri seasoning. My son loves this seasoning in everything. That spicy tangy flavour is his favorite. Now, add some chopped tomatoes. I have deseeded the tomatoes and chopped them fine. Make sure to remove the seeds from the tomatoes for this recipe. Also pick a ripe tomato that’s juicy. Saute for a minute. Add in the salt. Add in the coriander leaves. Finally, our chopped boiled egg. Mix everything well for a few seconds. Our boiled egg masala for the omelette is ready.
Take a bowl and break an egg in the bowl. Add some freshly ground black pepper to the bowl. Add in a little salt. Finally add in a tablespoon of milk. If you do not want to use milk, just replace it with water. It just works fine. Whisk everything well to combine. The little extra milk or water will help to keep the omelette fluffy.
Heat a pan, preferably non-stick. A well seasoned cast iron pan will work too. Just check if the pan is hot. Once the pan is hot, add in a little oil. You can also use butter or ghee if you like. Swirl the pan so the oil coats the pan evenly. Now, Add in the egg mixture to the pan. After adding the eggs, add in the boiled egg masala to the pan. Make sure to spread the eggs evenly on top. Let the eggs cook for a minute. After about a minute, flip the omelette so it cooks on the other side. Allow it to cook for 30-40 seconds. After the said time, it’s time to flip again. And our egg on egg omelette is ready.
Transfer to a serving plate and our delicious avicha muttai omelette thattu kadai style is ready. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For the boiled egg masala
1/2 teaspoon peanut oil 1 teaspoon curry leaves, chopped 1/2 green chilli, chopped 2 tablespoon onion, finely chopped 1/4 teaspoon red chilli flakes 1/4 turmeric powder 1/4 peri peri seasoning powder 1 small tomato, deseeded, finely chopped 1/4 teaspoon salt 1 tablespoon coriander leaves, finely chopped 1 hard boiled egg
Other Ingredients
1/2 teaspoon peanut oil 1 egg 1/4 teaspoon black pepper powder 1/4 teaspoon salt 1 tablespoon milk or water
Heat a pan until hot. Add in half a teaspoon of peanut oil. To the hot oil, add in some chopped curry leaves. Add in some chopped green chillies. Add in some finely chopped onions and saute for a minute. Add in some red chilli flakes, turmeric powder, add some seasoning of your choice – I have used peri peri seasoning. My son loves this seasoning in everything. That spicy tangy flavour is his favorite. Now, add some chopped tomatoes. I have deseeded the tomatoes and chopped them fine. Make sure to remove the seeds from the tomatoes for this recipe. Also pick a ripe tomato that’s juicy. Saute for a minute. Add in the salt. Add in the coriander leaves. Finally, our chopped boiled egg. Mix everything well for a few seconds. Our boiled egg masala for the omelette is ready.
Take a bowl and break an egg in the bowl. Add some freshly ground black pepper to the bowl. Add in a little salt. Finally add in a tablespoon of milk. If you do not want to use milk, just replace it with water. It just works fine. Whisk everything well to combine. The little extra milk or water will help to keep the omelette fluffy.
Heat a pan, preferably non-stick. A well seasoned cast iron pan will work too. Just check if the pan is hot. Once the pan is hot, add in a little oil. You can also use butter or ghee if you like. Swirl the pan so the oil coats the pan evenly. Now, Add in the egg mixture to the pan. After adding the eggs, add in the boiled egg masala to the pan. Make sure to spread the eggs evenly on top. Let the eggs cook for a minute. After about a minute, flip the omelette so it cooks on the other side. Allow it to cook for 30-40 seconds. After the said time, it’s time to flip again. And our egg on egg omelette is ready.
Transfer to a serving plate and our delicious avicha muttai omelette thattu kadai style is ready. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/thattukadai-boiled-omelette/
Recipe for Erode Special Chicken Roast Made with Shallots, Garlic and Spices. The deseeded dry red chillies add a special flavour and aroma to the recipe. Served with rice.
Nallampatti Chicken Roast is a preparation made in the small town of Erode where the chicken is cooked along in a dry masala made with a lot of shallots and garlic. The deseeded and roasted dry red chillies are used to flavour the chicken roast.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Teak-wood Chopping Board https://amzn.to/3hZa4qm
Here is the video of Erode Nallampatti Chicken Roast Recipe | Chicken Roast Made with Shallots, Garlic and Spices
4 tablespoon Indian sesame oil 5 cloves 2 inch piece cinnamon 1/2 teaspoon fennel seeds 8 dry red chillies, de-seeded and roughly chopped 4 sprigs curry leaves (divided) 2 pods garlic, sliced 1 cup shallots, peeled and chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon ginger, crushed 2 tomatoes, chopped 750 grams chicken, bone-in 1/2 cup water 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
Heat sesame oil in a pan. Be generous with the amount of oil for this recipe. Add in some cloves to the oil. Add in a couple of pieces of cinnamon too. Add in the fennel seeds and the dry red chillies. The dry red chillies are deseeded, roughly chopped and added to the hot oil. The red chilli flavours the oil when roasted and adds a nice aroma and taste to the dish. In most kongunadu style preparation, deseeded red chillies are roasted in oil for that extra punch. Add in the curry leaves.
Saute for a few seconds for the spices to get roasted in the hot oil. It will turn very aromatic.
Add in the sliced garlic. The small sized country garlic is preferred for this recipe. Slice the garlic into slivers and add to the recipe. Slicing it will make sure that every bite of the chicken will have a little garlic along.
Add in the roughly chopped shallots. Roughly chop the shallots and add to the pan. Here is a quick tip : When you have to peel a lot of shallots like this one, soaking them for 10-15 minutes in water will help the skin of the shallots peel easily. Shallots are preferred for this recipe. They are sweeter and more flavourful than regular onions. Saute for about 5 minutes for the shallots to become soft.
The shallots should turn soft and translucent after five minutes. They should also start turning slightly brown in colour.
At this stage, add in the salt. Add in all the spice powders – the turmeric powder, red chilli powder, cumin powder and the coriander powder. Saute for a few seconds in the oil for the spice powders to get nicely roasted.
Now, add in the ginger that has been crushed in a mortar and pestle. Add in the chopped tomatoes. Country tomatoes work well in this recipe. Couple of ripe tomatoes will be enough. Do not add more. Mix well to combine.
Add in the chicken. Bone-in chicken is preferred for this recipe. The bone adds a lot of flavour to the masala while cooking. Traditionally, country chicken is used for this preparation. But regular broiler chicken works fine too. I used broiler chicken today. After adding the chicken, add about half a cup of water and mix well to combine. If using country chicken, you may want to add more water as the country chicken takes longer time to cook.
Cover the pan with a lid and cook on a low flame for 20 minutes.
Mix once in a while to avoid the chicken from scorching at the bottom. The moisture from the chicken and the little water we added will be more than enough for the chicken to cook.
After about 20 minutes, the chicken should be completely cooked and the mixture should be almost dry, resembling a thick masala. At this stage add in the black pepper powder that’s been finely ground and some chopped curry leaves. Mix well to combine and cook for a minute more.
Finally add in the chopped coriander leaves and mix well. Our Erode special Nallampatti style chicken roast is ready. This dish tastes really good with rice.
Enjoy!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 40m
