EGG CHEESE MASALA DOSA

EGG CHEESE MASALA   DOSA

I like to try out different types of dishes..Today my son told me amma.. I want masala dosa for tomorrow. So I prepared masala today itself to make masala dosa easier and faster...When I was mashing veg masala, I got an idea, Y can't I make an egg masala dosa.So as a trial recipe I thought to make only one dosa.. So the ingredients are only for one masala dosa. Keep everyone try this....It's an awesome dish.

                                            INGREDIENTS

For egg dosa

• Egg                    2 nos
• Salt                   to taste
• Pepper powder 1/4 tsp

             Beat this well and make a smooth batter.

For filling

• See masala dosa's recipe for masala filling.
• Grated Cheese             1 cube
• Onion finely chopped  2 Tb sp
• Corriander leaves chopped as required

                                            METHOD

• Heat the tawa and apply some ghee on it.
• Make thin egg dosa with the beaten egg mixture.
• Cover it with a lid and keep in very low flame.
• When the dosa is half cooked, keep the mashed veg masala and corriander leaves at the centre, over that some finely chopped onions , then finely some grated cheese.
• After 1 min fold it and serve hot with chutney.

PEPPER-GARLIC CHICKEN

                                       PEPPER-GARLIC CHICKEN

The spice Pepper is referred to as "King of Spices". We all have seen pepper in different colors like green, black depending on its maturity. Pepper and garlic also have disease preventing and health promoting features .Its been found that pepper is in use since long time for its anti-inflammatory, carminative, anti-flatulent properties and Garlic exerts its benefits on multiple levels, offering anti-bacterial, anti-viral, anti-fungal,and antioxidant properties. So the use of both together makes a healthy combination..So in this recipe I did not add any red chillies only grounded pepper n garlic are used here....

                              INGREDIENTS

• Chicken                              1Kg.Cleaned and cut into small pieces
• Onions                                2 cups sliced
• Garlic                                  3 Bulbs , cleaned and crushed
• Ginger                                 2" piece, crushed
• Green chillies                      4 slitted
• Black pepper                       2Tb.sp crushed.( if you like more hot, you can add more)
• Corriander powder              3Tb.sp full
• Garam masala powder        1 Tsp
• Turmeric powder                 1Tsp
• Tomato                                2 finely chopped
• Corriander leaves, oil          as required
• Salt                                      to taste 

                                 METHOD

                   

• Heat a heavy bottom kadai add some oil crushed ginger and crushed garlic.

                    

• Saute till it becomes brown. Now add the sliced onions,greenchilles and saute till it becomes tender.

                     

• Now add crushed pepper,turmeric powder,corriander powder, garam masala powder one by one and saute for a couple of minutes.

                   

                    

• Add chopped tomatoes to it and saute till it mix well.

• Its time to add the cleaned chicken pieces,salt  and saute till the colour.is changed.

                       


Close with a lid and allow to cook for 30 mins in low flame.After 30 mins it will be like this as you see in the picture.

                                            

• When all the water evaporates and becomes dry add some chopped corriander leaves and curry leaves and roast for 10 mins in high flame.

                       

• Now the pepper garlic chicken is ready to serve.. Top it with some chopped Corriander and curry leaves and serve....ENJOY!!!!!!!

KING FISH PICKLE

Hi Foodies..Today am here with another pickle.This time it is a Non Veg Pickle..Pickle as we know is an important side dish for people who stay away from home especially people who are abroad..Since pickle has hot and sour taste it makes a good combination with rice,bread,puris..I always prefer to prepare pickles in my home instead of buying from shop..Today Im presenting this non veg pickle for you..I have used here King fish to prepare the pickle..Since this fish has a good flesh I believe everyone will like it..

                                                     INGREDIENTS

• King Fish                            - 2kg pieces
• Kashmiri Chilly powder   - 150 gm
• Turmeric powder               -  1 tsp
• Ginger chopped                 - 100 gms
• Fenugreek powder            - 1/2 Tsp
• Mustard seed                     - 1Tsp
• Salt                                      - to taste
• Curry leaves                      - 3 sprigs
• Vinegar                               1/2 cup
• Water                                 - 1.5 -2 cups
• Gingelly oil                       - 1 cup
• Coconut oil                         - 1/2 cup
• Mustard seed                     - 1 tsp
• Fenugreek seed                  - 1/2 Tsp

To marinate the fish:

• Marinate with little red chilly powder, turmeric powder,salt,vinegar and little mustard powder for 30 mins.

                                                         METHOD

• Heat 1/2 cup gingelly oil and 1/4 cup coconut oil and Fry the fish .Do not fry till it becomes crispy.Keep this aside.

• Heat 1 cup gingelly oil in a kadai and splutter fenugreek seed, mustard seed, curry leaves.

• Add finely chopped ginger to it and saute.

                       

• Add finely chopped garlic  to it and fry till crispy.
• 
  

                       

• Mix all the dry masalas with water and make a paste.

• Saute the masala and salt together well.

• Add vinegar and water solution to it and aloow it to boil.

• Add the fried fish to it and boil till oil appears on top.
• 
  

                           

• Our fish pickle is now ready with its delicious taste.Allow it to cool for one day ans serve it along with the food.
• The next day the gravy becomes thick and the masala flavours will be finely blended and coated in  fish.

PEARLSPOT MAPPAS( KARIMEEN MAPPAS)

Pearl spot mappas is a traditional fish curry of south kerala....Mappas is a vinegar infused coconut milk curry prepared with fish or meat.The gravy of this dish is really tasty. This can be prepared with all the soft flesh fishes, but its popular in preparing with Pearl spotfish,Mullet fish and with duck meat. In south kerala duck mappas is a very special item on all celebrations of christian family.Mostly on christmas and on christian weddings this is a main course dish.Here I m presenting to you  the traditional Fort Kochi style Pearl Spot Mappas...

This can be served with Rice, Appams, Puttu, Pathiri,Parotta etc....

                                   INGREDIENTS

• Pearl spot fish                   - 500 gms cleaned
• Onions                              - 4 medium finely sliced
• Ginger                              - 1.5 Tbsp coarsely crushed
• Garlic                               - 1.5 Tbsp coarsely crushed
• Green chillies                   - 6 slitted( I used very hot chillies)
•  Pepper corns                   -  1 Tbsp Crushed 
• Corriander powder          - 3 Tsp
• Turmeric powder            - 1 Tsp
• Tomatoes                        - 2 chopped
• Vinegar                           - 1-2 tsp
• Coconut milk                  - 2 cups
• Curry leaves                    - 3 sprigs\
• Oil
•  Salt

                                       METHOD

• Clean the fish and keep aside.
• Take coconut milk from grated coconut and keep aside.
• Add some water to the sliced onions, crush it with fingers, squeeze the water and keep this aside.This is done in order to remove the sweetness of onions.

                        

                        \

• Heat a pan and add 4 Tbsp of oil and saute crushed ginger and garlic for few minutes.

•  Add sliced onions and slitted green chillies to it and saute till tender.

                        

• Add the dry masalas -Pepper crushed, turmeric powder, corriander powder and saute for 2 mins.

•  Add the chopped tomatoes and salt.Allow  the tomatoes to soften.

                         

• Now add 1/3 cup of water to the masala.This is to cook masalas properly.

• When the water evaporates, and the masala thickens add coconut milk to it 

                           

• Stir well and close the pot with a lid and allow it to boil. When it starts boiling add the cleaned fish to it and cook for 15- 20 mins in a low flame.

                             

•  When the gravy thicken put off the flame and allow it to settle for some time. After 30 mins serve it in a dish after it is garnished...

                             

•     Enjoy the Fort Kochi style mappas.............