Egg Pepper Dosa

 Egg Pepper Dosa:

Ingredients :

·        Egg- 1

·        Dosa batter – 1 cup

·        Turmeric powder – a pinch

·        Pepper powder – 1 ½ - 2 spn

·        Onion – ¼ cup finely chopped (optional)

·        Salt as needed

·        Oil as needed

Method :

·        Beat the egg with a pinch of salt , turmeric powder and pepper powder.

·        Heat tawa , spread the dosa batter as a thin layer like a dosa by using ladle. Pour few drops of oil to the dosa.

·        Spread the beaten egg to the dosa. Add few more drops of oil to the egg.(if you are using onion , sprinkle it on the top of the egg layer)

·        When the bottom layer is  cooked, flip over and cook it for 2 – 3 mins. Done !

                                         

Slide the dosa onto the plate… Egg pepper dosa is ready.. serve hot..J

      

Multi - Veg Gosthu For Idly , Pongal

 Multi – Veg Gosthu For Idly, Pongal:

          This is a yummy gosthu goes well with idly , dosa and Pongal. This gosthu  also made using pressure cooker, so its saves ur fuel and time  J

Ingredients :

·        Multi veggies - 1 cup( carrot, potato ,brinjal, turnip)

·        Moong dal – ¼ cup

·        Channa dal / kadalai paruppu – 3 spn

·        Onion – 2 medium chopped

·        Tomato – 1 chopped

·        Turmeric powder – ¼ spn

·        Tamarind paste – ½ spn

·        Sambar powder – 1 ½  spn

·        Salt as needed

·        Coriander leaves for garnish

For seasoning:

·        Oil – 2 spn

·        Mustard seeds – ½ spn

·        Green chilli – 2 chopped

·        Asafetida – a pinch

·        Curry leaves

Preparation :

·        Soak dal in water  for 30 mins.

·        Mix well the tamarind paste in ½ cup of water and extract the juice.

Method :

·        Heat oil in a pressure cooker add the seasoning one after the another.

·        Then add the chopped onions and tomato, sauté for few mins.

·        Then add the veggies, tamarind juice, turmeric powder,sambar powder and salt .

·        Then add the soaked dal and enough water. check the salt.

·         Pressure cook it for 3 whistles. Open after the steam releases completely.

·        Then add jaggery and boil for 2 mins and garnish with coriander leaves. Done!

   

Vegetables gosthu  is ready .serve hot .. J

  

Spinach / keerai Omelette

 Spinach Omelette / Amaranthus leaves omelette / Thandu Keerai Omelette:

Ingredients :

·        Egg – 1

·        Spinach – ½ cup tightly packed

·        Onion – ½ cup finely chopped

·        Green / red chilli – 1 chopped

·        Pepper powder – ½ spn

·        Turmeric powder –  a pinch

·        Salt as needed

·        Oil as needed

Preparation :

·        Wash the leaves and chop them finely. Discard the stem.

·        Heat half spoon of oil in a pan, sauté well the chopped spinach by adding little salt .let it be cool.

Method :

·        Beaten the egg in a bowl. Add all the ingredients like sauted  spinach , onion , chilli, turmeric  powder, pepper powder and salt. Toss well.

·        Heat the dosa tawa , drizzle oil in a pan. Once  hot , reduce flame , add the egg mixture and swirl it around the pan.

·        Cook till the bottom of the omelette becomes slightly brown, slowly flip over and cook the other side for few secs. Done!

                        

Slide the spinach omelette  onto a plate.. serve hot with bread or steamed rice.. J

Chick Peas / Channa Kurma For Chapathy

     
   Chick Peas / Channa  Kurma  for  Chapathy:

          This is a yummy kurma goes well with chapathy, Roti and Naan. This kurma also made using pressure cooker, so its saves ur fuel and time  J

Ingredients :

·        Chick peas – 1 ½  cup

·        Potato – 1 small (optional)cut into small cubes

·        Onion – 2 medium chopped

·        Tomato – 1 chopped or tomato paste – ½ cup

·        Green chilli – 3 chopped

·        Ginger garlic paste – 1 spn

·        Turmeric powder – ¼ spn

·        Garam masala – ½ spn

·        Channa masala powder – 2 spn

·        Sambar powder – ½  spn

·        Salt as needed

·        Coriander leaves for garnish

To  make a paste:

·        Grated coconut – ½ cup

·        Sombu / fennel seeds – 1 spn

·        Kasa kasa – ¼ spn

·        Cashew – 3

·        Almonds – 1

·        Onion – ¼ piece

·        Garlic cloves - 3

For seasoning:

·        Oil – 3 spn

·        Cinnamon – 2 bits

·        Star anise – 1

·        Bay leaf – 1 no

·        Curry leaves

Preparation :

·        Soak the chick peas in water for 12 hours.

·        Grind coconut, sombu , kasa kasa, almond, cashew  in a blender with little water and make a fine paste atlast add the garlic and onion and grind it coarsely.

Method :

·        Heat oil in a pressure cooker add the seasoning one after the another.

·        Then add the chopped onions and sauté till turn pink.

·        Then add the ginger garlic paste, green chilli , tomatoes sauté for few mins.

·     Then add potato cubes, coconut  paste, salt, turmeric powder, spicy powders and saute till raw smell goes off.

·        Then add the soaked chick peas and enough water. check the salt.

·       Pressure cook it for 3 whistles. Open after the steam completely releases and garnish with coriander leaves. Done!

                                  

                          

Chick peas kurma is ready .serve hot with chapathy.. J