EGG KOTHU DOSAI

EGG KOTHU DOSAI

INGREDIENTS:
1.RICE
2.URADDHAL
3.MEHTHI SEEDS
4.CHOPPED ONION
5.GINGERGARLIC PASTE
6.CORIANDERLEAVES
7.KARIPATHA LEAVES
8.CHOPPED TOMATOES
9.GARAMMASALA
10.CHILLIPOWDER
11.CORIANDERPOWDER
12.4 FULL EGGS
METHOD
SOAK 4 CUPS RICE AND URAD DHAL WITH 2 SPOONS OF MEHTHI SEEDS FOR FOUR HOURS GRIND IT AND FERMENT IT FOR WHOLE NIGHT.NEXT DAY .HEAT THE FRYING PAN POUR LITTLE OIL FRY THE CLOVES, CINNAMON STICKS IN THA OIL THEN FRY CHOPPED ONINON UNTIL IT TURNS BROWN,THEN ADD TOMATOES LET IT FRY THEN ADD GINGER GARLIC PASTE ,CORIANDERLEAVES,KARIPATHA LEAVES ,GARAM MASALA,CHILLI POWDER AND CORIANDER POWDER FRY FOR SOMETIMES.KEEP THE MASALA ASIDE.THEN TAKE THE DOSAI PAN AND HEAT IT POUR DOSA AND SPREAD THE MASALA ABOVE THE DOSAI THEN BROKE ONE EGG AND POUR ON THE TOP OF THE DOSA AND MASALA CLOSE IT FOR 2 MINUTES THEN TAKE LADDLE AND MIX THE DOSA
NOW EGG KOTHU DOSA READY SERVE IT HOT

MEHTHI LEAFS RAGI ADAI

MEHTHI LEAFS RAGI ADAI

INGREDIENTS:

 1.RAAGI FLOUR

 2.MEHTHI LEAFS

 3.CHILI POWDER

 4.GREENCHILLY

 5.FINELY CHOPPEN ONINON

 6.CORIANDER LEAVES

 7.GARLIC FINELY CHOPPED

 8.GINGER GARLIC PASTE.


 METHOD:


FIRST MIX RAGI FLOUR SALT AND WATER LIKE CHAPPATHI BATTER.
THEN ADD MEHTHI LEAFS,CORIANDERLEAFS,CHOPPED ONION,CHOPPED GARLIC,CHILLI POWDER,GREEN CHILY CHOPPED AND GINGER GARLIC PASTE TO THE RAGI FLOUR .
NOW MAKE DOUGH TO THE ROUND BALLS AND PRESS IT IN THE PAN LIKE CHAPPATHIS THEN HEAT THE TAVA ROAST IT USING LITTLE OIL ON THE TWO SIDES OF THE ADAI.SERVE IT HOT

FRIED IDLY

FRIED IDLY

INGREDIENTS:

1.IDLY BATTER

2.CHOPPED ONION

3.GINGERGARLIC PASTE

4.CHOPPED TOMATO

5.GARAM MASALA

6.CORIANDER LEAVES

7.CHILLIPOWDER.

METHOD:

 MAKE IDLY AND CUT IT INTO PIECES.HEAT THE FRYING PAN AND POUR OIL FRY THE CLOVES AND CINNAMON STICKS.THEN FRY THE CHOPPED ONION ,TOMATO,GINGER GARLIC PASTE .LET THE RAW GOES ADD GARAM MASALA ,CHILLI POWDER AND CORIANDER LEAVES ALLOW IT TO FRY FOR SOME TIMES.AT LAST ADD THE IDLY PIECES ALLOW IT TO ROAST FOR SOMETIMES.

NOW FRIED IDLY READY SERVE IT HOT.

Sakkarai Pongal(sweet Pongal)

1.Raw rice                              1/2 cup
2.Moong dal/ pasi paruppu      2-3 tblsp
3.Jaggery                                 1/2 cup heaped
4.Water                                    2 & 1/2 cups
5.Ghee                                     3 tblsp
6.Salt                                        according to the taste
7.Cashews                                5-6
8.Raisin                                     1-2 tblsp
9.Elachi                                     1
10.Cloves                                  1
11.milk                                       1/4 cup
12.Edible camphor                     A tiny pinch

Method:
1. In a pan, add 1/4 tsp ghee and roast the moong dal.
2. Add water, washed rice,roasted moong dhal and salt altogether.
3. Pressure cook for 4 whistles.
4. Mash it once done.
5. Powder jaggery and heat it with water just to immerse it and bring to boil.
6. Let the jaggery completely dissolve and  filter it so that the impurities in jaggery will be out.
7. Then add the jaggery to the  mashed rice in the cooker.
8. In a separate pan, heat a tsp of ghee and roast cashews to golden
9. Once it roasted transfer it and keep aside.Take out elaichi and powder it,add the
   powdered elaichi,edible camphor to the pongal.
10.Mix all well and cook for five minutes in medium flame.Atlast add 1/4cup of milk and stir it well
11.Add little ghee to give tasty.Atlast add cashews.