Friday, January 28

Egg Onion Dosa

Here is a very unique and delicious recipe for a breakfast specially on weekends. I have been always cooking this dosa but i use to feel bore to take a picture and post it. Today i was feeling very hungry, i opened my fridge and saw dosa batter. I took the dosa batter out and was not feeling like eating plain dosa then i thought why not make a egg and onion dosa and post it also. Here is the recipe. i am sure everybody will love it.....

Dosa batter
1 egg
1 onion, 2 green chillies, coriander leaves chopped finely 
pinch of salt and black pepper powder
Oil as per req

Cooking Method
In a large bowl add egg, onion, chillies, salt and pepper, mix it well together, Spread the dosa batter on pan in circular motion to make a little thick dosa. Then pour the egg mixture little by little on dosa, add coriander leaves from the top, put some oil on the dosa edges, cover the lid and cook both the side.
Serve hot with any kind of chutney or plain.

Iam sending this recipe to Ayeesha Riaz of tasteofpearlcity

Saturday, January 22

Brinjal Dal

Hooray!!!! Featured as Top 9 in Foodbuzz

150 gms toor dal
100 gms brinjal/eggplant quartered
1 onion chopped-(reserve 1 tbsp for seasoning)
1 tomato chopped
2 pearls garlic
about 1 tsp tamarind concentrate/pulp mixed in 1 /2 cup water(add more or less according to taste)
1 /4 tsp turmeric powder
1 /2 tsp coriander powder
1 /2 tsp chili powder

1 /4 tsp mustard seeds
1 /4 tsp jeera
1 pinch fenugreek/methi seeds
5 curry leaves
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
1 tbsp chopped onion
1 tsp ginger garlic paste

Cooking Method
In a small container mix the chili powder and coriander powder in the tamarind water.Add in the brinjals and tomatoes with a little salt.Mix well and set aside.
Put dal with salt,turmeric,jeera,onion ,garlic and sufficient water in a pressure cooker.
Place a ring/small trivet in the middle of the dal and put the small container with brinjal mixture on it.
Pressure cook for about 4 whistles-enough to cook dal and vegetables.
Once cooked, mash the dal.
Pour the contents of the container with brinjal into the dal.Mix well and adjust salt and turmeric according to taste.
In another vessel heat oil.Add jeera,fenugreek,onion,ginger garlic paste,curry leaves,chopped mint and coriander leaves.Fry till they crackle and turn golden brown.
Pour this seasoning onto the dal with brinjals.Mix well and serve.

Monday, January 17

Indian Style Macroni

Ingredients : 
Macaroni Pasta 2 Cups 
2 Tomatoes large
1 medium size onion
1tbsp Ginger paste
Coriander Powder 2 tsp, Chilli Powder 1 tsp, Tumeric 1/2 tsp, Garam Masala Powder 1tsp
Salt to taste 

Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Oil 2 tsp.

Cooking Method 
Add pasta in a boiling water. cook till aldente.
Reserve 1/2 Cup of water,drain the water, run cold water over to stop cooking.
Heat oil, do the seasoning . Add Onions fry till translucent.
Add ginger paste, all the masala powder, cover to cook for few minutes.
Mix in tomatoes ,cook till juice wilts from tomatoes.
Add the reserved pasta water if necessary.
Garnish with fresh coriander leaves and serve with cheese Sprinkle.

Monday, January 10

Palak Paneer

This recipe was inspired from a Sanjeev Kapoor's cooking show and i like this recipe so much from that day. I have been preparing my mind to cook this as soon as possible and that never happened. Yesterday i forced my self to cook this and taste. And OMG that was so tasty i was not able to believe my self that i cooked this dish . Quick to make and good to eat is the perfect caption for Palak paneer! This is a tasty vegetable dish and it is full of good nutrients too. When greens are delicately spiced and seasoned they are transformed into tasty dishes that are popular with adults and children.

Spinach 2 large bunches
Cottage cheese (paneer) 200 grams
Green chillies 2-3
Garlic 8-10 cloves
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fresh cream 4 tablespoons

Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

Iam sending this recipe to Ayeesha Riaz of tasteofpearlcity

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