Mushroom Quinoa Quiche

Mushroom quiche with quinao base

Mushroom Quinoa Quiche

1 cup cooked quinoa
½ cup wheat flour or all-purpose flour
¼ tsp salt
3 -4 tbsp chopped spring onion
4-5 tbsp water

3 eggs
¼ cup milk
½ cup chopped mushroom sautéed
½ cup red capsicum chopped
3-4 tbsp chopped spring onion
¼ tsp chili flakes
¼ tsp garlic powder (optional)
Salt and pepper to taste
3-4 tbsp cheese (cheddar or parmesan)

Mix quinoa, flour, salt, green onions and enough water to make dough.
Grease a pie plate (8″) or any oven proof glass plate and grease well with butter.
Spread the dough in the plate with your fingers.
Whisk egg and milk in a bowl. Add rest of the ingredients except cheese.
Pour into the dish plate.
Sprinkle cheese on top.
Bake in preheated oven at 160 degree Celsius for 20-25 mins or until the edges have started to brown and center is almost set.
Rest for 5 mins and take out on a serving dish.
Serve warm.

Mushroom quiche with quinao base 1


Kada Mutta Achar (Quail Eggs Pickle)

Quail egg pickle

Quail eggs are small and cute. But don’t underestimate them. Even with their small size, their nutritional value is three to four times greater than chicken eggs. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs. It also contains 140 percent of vitamin B1 compared to 50 percent in chicken eggs and provides five times as much iron and potassium. Unlike chicken eggs, quail eggs have not been known to cause allergies. Actually they help fight allergy symptoms.

Children eating quail eggs are less inclined to suffer from infectious diseases. (from internet)

The best way to eat them is of course as a boiled egg. Pickle is just for a change……

Kada Mutta Achar (Quail Eggs Pickle)

12 quail eggs boiled
1 tbsp ginger garlic paste
1 tbsp chili powder
½ tsp pepper powder
½ tsp turmeric powder
¼ tsp fenugreek powder
1/8 tsp asafoetida
1 -2 tbsp vinegar
3 tbsp water
2 sprigs curry leaves chopped
2 tbsp oil
½ tsp mustard seeds

Shell the eggs and make 2-3 horizontal slits on them.
Heat oil and add mustard seeds.
When it sputters, add curry leaves.
Add ginger garlic paste and saute on low flame till it becomes almost brown.
Add all the powders and stir for a minute.
Add water, vinegar and salt and let the mixture simmer for a minute.
Take off fire and add quail eggs and mix well.
Serve as a side dish and store leftover in refrigerator.

Egg & Mushroom Roast (Kerala Mutta Roast)

Egg and Mushroom Roast

Every Keralite knows to make nadan mutta roast. For those of you who know the recipe, try adding boiled mushroom to it and let me know the egg tastes better or mushroom. Those who are new to egg roast, please see below recipe.

Eggs and Mushroom Roast (Nadan Mutta Roast with mushrooms)

4 boiled eggs
8-10 small button mushrooms
2 large onions sliced thinly
1 tbsp ginger sliced
1 tbsp garlic sliced
3 sprigs curry leaves
1 large tomato sliced
2 tsp chili powder
½ tsp garam masala
½ tsp turmeric powder
1 tsp coriander powder (optional)
3 tbsp oil

Boil 2 cups of water and add the cleaned mushrooms. (If the mushrooms are very large, cut them into 2). Drain after 2 minutes and keep aside.
Heat oil and saute onions, ginger, garlic and curry leaves. Add little salt at this point.
When onions turn almost brown, add the dry powders and saute for 1 min till the raw smell goes.
Add the tomatoes, ½ cup water and the mushrooms. Check salt.
Cook covered for few minutes.
Mix well so that the tomatoes become mushy and oil starts to separate.
Add boiled egg and mix well.
Serve with Chapathis.

Egg and Mushroom Roast 1

Egg Burji with Soya Nuggets

Soya Nugget Egg Burji 1

Tasty egg burji with healthy soya nuggets…. No one will detect soya nuggets unless you tell them.
Soya nugget is a good source of protein, omega 3 fatty acids, vitamins, minerals and is very good especially for growing children.

Egg Burji with Soya Nuggets

1 cup soya nuggets
1 medium onion chopped
1 small tomato chopped (seeds removed)
2 tbsp finely chopped ginger
2-3 green chilies chopped
Few curry leaves chopped
4-5 tbsp coriander leaves chopped
½ tsp pepper powder
3 eggs lightly beaten with 3 tbsp water
2 tbsp oil

Soya Nugget Egg Burji 2

Take soya nuggets in a bowl, add few sliced garlic cloves and pour boiling water. Keep covered for 15 minutes.

Soya Nugget Egg Burji 3

Drain the water and let it cool a bit. Discard the garlic slices. Squeeze the nuggets with your hands to take out as much water as possible. Mince in a grinder with quick pulses. Take care not to make it a paste.
Heat oil and add onions, ginger, green chilies, curry leaves and saute till onions are beginning to brown.
Add tomatoes and fry well. Add soya mince and stir for some time (approx. 5 mins).
Add eggs and mix well. Break the mixture into small pieces with the spoon. Add coriander leaves and pepper powder and stir for few more minutes.
Serve hot with chapathis.

Soya Nugget Egg Burji