Egg Cheese Dosa

Diposting oleh adiba
Jumat, 01 Agustus 2014
komentar (0)



When i was pregnant with my son i used feel very hungry. i would make one thick egg cheese dosa in  2 minutes and get out of the kitchen. those days i hated to stand near the stove. One thick dosa is well enough for a meal. This egg cheese dosa, ragi adai, chapathi wrap with soy granules and noodles used to be my food during my pregnancy. Now i make these egg cheese dosa for my son after he comes home from school. he likes it very much. This is such a long due recipe from my side.


I made a video after a long time. did not have enough patience to edit much. so kindly bear with this video.


Ingredients:
  •  Dosa Batter - 1 cup
  •  Cheese slice - 1 / Processed cheese - 2 tsp's (grated)
  •  Green chilly - 1(chopped very finely)
  •  Egg - 1
 Method:


Beat the egg well and keep aside.

Grease the tawa with a drop of oil and use onion or potato to grease.

Pour the dosa batter and spead the batter. after 30 - 50 seconds, pour the beaten egg over the dosa and tilt the tawa so that egg spreads well. add oil to the sides of dosa and throw in some finely chopped green chillies and cook the dosa on both sides.

If you are using processed cheese, grate it and sprinkle above the egg layer of the dosa. if you are using cheese slices, tear the slices and place over the egg layer of the dosa.

Remove your dosa from tawa and place it on a plate. Fold the dosa when its hot, so that the cheese melts.

Serve egg cheese dosa hot!


Note:

If you are serving for kids, skip the green chilly.

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Ceylon Egg Curry ~ Steamed Egg Cake Curry

Diposting oleh adiba
Sabtu, 10 September 2011
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I like to try Egg curry in different ways. once i watched this ceylon egg curry on a television cookery show and loved the idea of steaming the eggs and using in curry. i have tried it twice and we liked this ceylon egg curry very much. though i did'nt get perfect steamed egg cakes, the taste was no compromise. If i have used some 5 or 6 egg's i could have got perfect egg cakes. since i used 3, it was not enough for the egg cake to raise. On googling i found a similar type of dish called egg dhoka is prepared in Bengal. You can also refer here for a Dry Egg curry from here.


I love Ceylon Egg Parotta, This Ceylon Egg Curry is not as famous as parotta in our Indian restaurant menu cards, but its easy to try at home. What makes this curry unique and special is, the eggs are steamed and cut into sqaures and put in curry. The curry will be spicy as well rich with coconut milk.


Ingredients:

Egg's - 5 ( i used 3, but i recommend using 5 atleast)

Red Onion -1 (finely chopped)
Tomatoes - 2 (finely chopped)
Ginger-Garlic Paste - 1 tbsp
Green chilli - 1 (slitted) 

Oil  -  2  tbsp
Mustard - 1 tsp
Sombu - 1 tsp
Cinnamon stick - 1/2 inch size
Curry Leaves - 1 sprig

Turmeric powder - a pinch
Red Chilly Powder - 2 tsp
Corriander / Dhaniya Powder - 3 tsp

Coconut Milk - 1 cup (150 ml) / coconut milk extracted from half of a coconut.
Corriander leaves - 1 tbsp (to garnish)

Method:



To prepare Egg Cake, use Pressure cooker. First Beat the Egg's with a pinch of salt. Grease a small round bowl and add the beaten eggs into it. Add 1 cup of water to the Pressure cooker and place the egg bowl inside the cooker. make sure to close the bowl. let it be in medium flame for about 3 or 4 whistles. it takes some 10 minutes time. after 4 whistles, switch off the flame and let the cooker rest till the the steam escapes. then open the cooker and take the bowl from it. now cool the egg cake and cut them into squares.

Heat Oil in a Pan or Kadaai. add mustard, sombu and cinnamon, let the mustard splutter and add curry leaves. then add finely chopped onion's and saute it till it turns translucent. then add slitted green chilly and ginger garlic paste and saute along with onions. then add chopped tomatoes and mix well with the onions. 

Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes. Once the masala's are nicely mixed up with the onions, the add the steamed egg cake squares. and mix well with masala's.

Add little water and coconut milk in slow flame. Let the curry boil for few minutes. After 4 or 5 minutes in slow flame. remove the curry to a serving dish and garnish with corriander leaves.



Serve with Hot Rice and with some Vegetable or Pappad as side.

Have a Great Weekend!

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Egg Biryani - Dhum Cooked

Diposting oleh adiba
Sabtu, 26 Desember 2009
komentar (0)

Cooking Biryani on weekends is a must for me. I just love the cooking flavour of biryani coming out of every house on weekends. So for my part, i try to tempt others.

Egg Biriyani - Dhum cooked

INGREDIENTS:

Rice - 3 small tumblers
Egg's - 4
Red Onions - 3
Tomato - 1
Green Peas - 1/4 cup
Green Chilli - 1

Milagaai thool / Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp

For Thalippu / Tadka :

Ghee / Oil - 6 tbsp's
Cashewnuts - 5
Pattai / Cinnamon Stick - 2 small stick's
lavang / cloves - 2
Sombu / saunf - 1/2 tsp
elakkaai / cardamon - 3
Bringe leaf - 1

For Grinding:

1. Kothamalli kaambu / Corriander Stem's - 5
2. Cinnamon stick (pattai) - 2 smal sticks
3. Lavang - 2
4. Ginger - 2' inch
5. Garlic - 7 (big cloves)
6. Green Chilli - 1
7. Tomato - 1/2
8. Yogurt - 3 tsp
9. Sombu - 1/4 tsp

To Garnish:

Mint Leaves / Puthina - 10 leaves
Corriander Leaves - 3 tbsp's (chopped)
Oil - 3 tbsp's
Red Onion - 2 no. (chopped finely)
Potato - 2 no. (chopped in shape of french fries)

Method:

Boil the Egg's with little salt in 2 cup's of water on slow flame for about 10 minutes. remove the oute shell and leave it aside.

Soak the Rice in water for about 30 mins. If you are using Basmati Rice, soak it just for 10 mins.

Chop the Onion's finely and keep aside. get ready with ginger and garlic.

Now we shall Grind the masala's.. Grind the masala, with the ingredients given under Grinding and keep aside.

Heat a Aluminium Vessel(like the one shown in pic. below) add ghee or oil and let it to heat. Now add cinnamon, cloves, cardamon, bringe leaf, cashew nuts and fry them in slow flame. add saunf and fry it.

Now add the finely chopped Red Onion's and saute them, till they turn light brown. or till u feel
the nice smell of onions.

Now add the Peas and mix well with the onions.

Add the Grinded masala's to the vessel and saute them for 2 minutes, till the raw smell of ginger-garlic goes off.

Now add the soaked rice and mix well.

Add Chilli Powder and Garam masala and mix well. also add salt to taste.

Now add exactly 5 cup's of water and stir well. (if using Basmati rice use just 3 cup's of water.)

Add Boiled Egg's, Mint / puthina leaves and corriander leaves and close the vessel with its lid.

Dhum Biryani Cooking Method

Place a Heavy weighing vessel over the Biryani cooking vessel. I kept my Pressure cooker filled with water on top of the vessel.

Let this Biryani get cooked in slow flame for about 30 mins. Basmati rice may get cooked earlier or just take 20 mins more or less.

Heat Oil in a pan, fry the chopped Red Onions in medium flame till they are browned. this may take atleast 5 mins.

also fry the potatoes.

Now serve the Biryani with fried onions and fried potatoes.

Egg Biryani with Fried Onions and Fried Potatoes

Enjoy the Dhum Cooked Egg Biryani!!!

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