Spicy Egg Dosa

Egg Dosa(serves for 2)

This dish is similar to egg poriyal. Instead of having egg as chunks, it is like roti or dosa Which can be eaten with rice or with bread.Very easy to cook.

Ingredients
oil 1 tbsp
egg - 2 nos
green chillies - 2 nos(here i used red chilly)
onion - 1 finely chopped
chilly powder - 1 tsp (optional for increasing spiceness)
cumin powder - 1/2 tsp.
salt to taste

Preparation
Heat oil in a pan and  add green chillies.
Then add onions and saute.

Add  cumin powder, chilly powder and salt and saute till onions turn golden brown. Remove the pan from fire.

Mean while break 2 eggs in a bowl and whip it thoroughly.

Add the sauted onion mixture to the whipped eggs and mix nicely.

Heat a dosa pan, and pour 1 to 1 1/2 ladle of egg mixture and cook for 2 minutes.

Flip the egg to the other side and cook for couple of minutes.You can see, egg mixture puffing up. This means egg is cooked.

Serve it hot.

Baby Corn 65

Baby Corn-65

This is an excellent snack which can be done in few minutes. Everyone tries to make crispy fries, but some times it turns out to be soggy. Mostly the ratio of the flour we mix is the key to make the fry crispy for little longer time. The ratio of flour can be used and prepared for both vegetables(potatoes, mushroom, cauliflower,paneer,tofu and non-veg 65(chicken) items.Making 65 is the first step and Manchurian is the next step, but both have to be eaten hot; only then you get the real taste.

Ingredients
Corn flour - 3 tbsp
Maida/All purpose flour - 1 tbsp
crushed pepper - 1/2 tsp
chilly powder or chilly sauce - as per spiceness
soy sauce - 1 tbsp or lemon juice - 1 tbsp
ginger garlic paste - 1 tsp
egg white - 1 no.(optional, here i didnt use; if used it is much crispy and tasty)
salt to taste
oil for frying
Baby corns-5-6nos

Preparation
Clean and cut baby corns diagonally

Mix corn flour, maida, crushed pepper,chilly, soysauce, ginger garlic paste,egg white , salt and water to a thick batter consistency.At hotels and fast food restaurants, they add red food colour to the batter. Though it looks colourful, it is not advisable to used food colour; I didnt use it here.

Heat oil in a pan. When hot, dip the corn slices and drop it in the oil carefully.

When the corn turns in golden brown, turn it to the other side and fry.

Place it on a tissue to remove excess oil.Serve it hot with chilly sauce and tomato sauce.Tastes excellent especially on a rainy evening.

Egg Curry / Muttai Poriyal

Egg Poriyal(serves for 2)

This is the first dish, i learnt from my mom when i was a non-vegetarian. Then i inspired cooking,and learnt more from my mom, at later stage; i even tried innovative recipes on my own.This is simple dish, which can be used as side dish with rice or stuffing for parathas.

Ingredients
For seasoning:
oil 1 tbsp
mustard - 1/2 tsp
urad dal - 1/2 tsp

egg - 4 nos
green chillies - 2 nos(here i used red chilly)
onion - 1 finely chopped
curry leaves - few
chilly powder - 1 tsp (optional for increasing spiceness)
crushed black pepper - 1/2 tsp
cumin powder - 1/2 tsp.
salt to taste

Preparation
Heat oil in a pan and season mustard and urad dal

To this add green chillies and curry leaves

Then add onions and saute.

Add crushed pepper, cumin powder, chilly powder and salt and saute till onions turn golden brown,

To this add eggs.

Keep stirring the eggs so that it is evenly cooked.

If the eggs are cooked, then it will form like chunks.So, it is time to switch off the stove.Serve hot.

Boondhi Laddu

Boondhi Laddu

This is a delicious laddu made out of besan flour.Its very costly when we buy, but very cheap when we do it at home.Just a 100gm of besan flour will give you 12 laddus.Keep the ratio in cups whatever the measurement may be.Though it seems to be difficult to do, with little tips and tricks anyone can do this sweet.

Ingredients

Besan/chickpea flour or  kadali mavu - 1 cup
Water - 1/2 cup to 3/4 cup will be need
oil - for frying

For sugar syrup:
Sugar- 1 1/2 cups
Water - 1 cup
cardomom pods crushed - 3

For garnishing:
Raisins - 10-12
cashew broken - 5-6nos
crystal sugar - few

Preparation

First mix besan flour with 1/2 cup of water and test with a ladle which has holes to see for proper consistency.The batter should neither be thick nor too thin.When poured in the ladle it should drop little by little. Not too fast.Adjust flour or water for the consistency.

Add sugar, water and cardomom  in a pan and heat it.Add 1 tsp of milk  to the syrup to remove the debris form sugar. You get white bubbles formed, remove it with a spoon.

Heat the syrup till it attains 1/2 string consistency. Simply touch the syurp with thumb and index finger and see it forms like a thread and breaks. This is 1/2 thread consistency.At this stage switch off the stove.

Parallel to the sugar syrup, add little ghee and fry cashews and raisins and keep it aside.

To the ghee and oil and heat it. When hot, pour the batter in side the laddle and move the laddle zig zag. Otherwise all the droplets will be gathered at the center. If the batter is in good consistency, the boondis will not have tail or become flat.It will be like balls.Even at this stage, u can adjust the consistency of the batter.

Fry the boondis, not to crispy.This is very important.If fried very crispy, boondis will not absorp sugar syrup. So, once the batter is dropped, reduce the heat to low and fry.Let the boondis be soft itself, remove it from fire and add it to the 1/2 string consistency syrup.Repeat this step till the batter finishes.Side by side add it to the syrup, so that the boondis start to soak. If you add it as a whole batch, boondis will not absorp properly and cannot be made as laddu.

Atlast add fried cashews, raisins and sugar crystal to the soaked boondis and give it a mix. Now the boondis will be hot.Let it cool to warm temperature to make it as laddus.Take a handful of boondis and try to make it as a ball by pressing it.If it does not stick or form properly as laddu, try to mash boondis with your hand and try to make it.

Make laddus and keep it out for atleast 10-20 minutes, so that laddus become firm.1/2 string consistency syrup makes the laddus to become firm. Place it in a air tight container and should be used within 2 days. It can also be refridgerated and used, but become very hard.

Kathirikai Thokku / Brinjal or eggplant Thokku

Kathirikai thokku / brinjal thokku

This is a tasty dish. I love this dish very much.Very easy and quick to do. It can be kept outside and used for 2 days.Excellent side dish for rotis, dosa and curd rice.Very yummy yummy.

Ingredients(serves for 2)
small brinjals-3 nos / big eggplant - 1
onion - 1
tomato - 1
garlic - 4 pods
chilly powder - 2tsp
tamarind - marble sized
fennel seeds - 1 tsp
oil- 2 tbsp
salt to taste

Preparation
cut vegetables into pieces

Heat oil in a pan and fry brinjal by adding 1 tsp of  chilly powder and little salt till golden brown and keep it
aside.

In the same oil season fennel seeds and saute onions, garlic.

 Then add tomatoes,remaining  chilly powder,fennel seeds powder(if not seasoned at the beginning) little salt  and tamarind to it.Grind the sauted masala.

Heat oil in another pan and saute the ground masala by adding little water.

When the gravy thickens, add the fried brinjal and saute till the oil oozes out.