Brown rice dosa

Todays receipe is dosa with brown rice.

Ingredients
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Urad dal - 1 cup
Brown rice - 2 cups
Methi seeds - 1 tsp
salt - 1 tsp
Poha or Beaten flakes - 1/4 cup

Method:-
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1. Soak all the ingredients for 14 to 15 hours. and grind them into dosa dough. While grinding add salt to it and put it in a warm place overnight to ferment well.
2. Drizzle some oil on a pan. Take a laddle full of batter and drop on the tawa, spread it in circular motion as thin as possible.
3. Drizzle some oil on the edges, and let it cook on medium flame for few minutes, when you find the dosa edges are getting seperated , its time to roll on in to cylinder shape.

Note:-
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How to check whether the brown rice is soaked well enough before grinding.
-> Before grinding , take a grain of soaked brown rice and try to break with your nail, if it breaks into 2 or more, its ready to grind else soak for few more hours.

Beerakaya Gutti Kura/ Beerakaya curry

Ingredients
-----------
Beerakaya - 2 medium size, skin removed
Onion - 1 medium size nicely chopped
Oil as required
Salt as per taste
Tamarind paste - 1 tsp

For Roasting
------------
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 4 to 5

Coriander seeds - 1 tsp
Sesame seeds - 3 tbsp

Method:-
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1.Slit the vegetable into four sides perpendicularly. Check the below image.

2. Spray some oil in a pan and roast each item seperately mentioned under roasting. Cool them and grind these with tamarind, onion and salt. Dont add water.
3.Stuff the paste into these. Heat some oil in a pan. Add these to it and cook with the lid closed for 2 to 3 minutes under medium flame.
4.Remove the lid and turn the pieces so that it cooks evenly. Cook them for another 15 minutes until they are totally cooked.

Note:-
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1. This is a good as it is. If there is any stuffing left, or you want to have the curry like a gravy, take an another pan, add some oil, add curry leaves, and once they are changing color, add the stuffing. Now add some water and let it cook until the oil oozes out.

2. Now switch of the flame and place above made beerakaya into the sauce and garnish with coriander leaves.

Brinjal Curry

“Truly great friends are hard to find, difficult to leave, and impossible to forget.”

Ingredients:-
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Brinjal - 250 gms (length wise thinly sliced )
Onions - 2 (chopped) + 1 (coarsely grind)
ginger-garlic paste - 1 tsp
Green chillies - 4 to 5 (make paste along with 2 strings of coriander leaves)
Methi leaves - 1/2 bunch
Turmeric powder - 1tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
oil as required
Salt as per taste
Coriander powder - 1 tsp
Garam masala - 1 tsp

Method:-
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1. Heat oil in a pan. Add cumin seeds, Mustard seeds, urad dal. Once they are turning brown add coarsely ground onions, let them fry nicely for 2 minutes. Now add chopped onions and fy them for 3to 4 minutes.
2. Add ginger-garlic paste, turmeric powder,Methi leaves, garam masala and coriander powder.
3. Fry them nicely for 5 minutes on a low to medium flame. Now add brinjal and cook them for 12 to 15 minutes on medium flame with lid closed and stirring in between so that they wont stick and burn.
4. Once they are almost cooked , add salt and green chilli paste. Now cook uncovered for 8 to 10 minutes on low flame.
5.Serve hot with rice.

Note:-
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1. Dont stir many times .It will become too mushy.

Palakura Pappu

"Success is never final and failure never fatal. It's courage that counts."

Todays receipe is Palakura Pappu or Spinach dal.

Ingredients
~~~~~~~
Spinach - 1 cup(Nicely cleaned and chopped)
Toor dal -2 cups (washed)
Ginger-garlic paste - 1/2 tsp
Salt as per taste
Red chilli powder as required
Tamarind paste - 1 tbsp
Turmeric powder - 1/2tsp
Cumin seeds - 1 tsp
Water - 2 cups
Green chillies - 2 to 3
Oil

For Tempering or Seasoning
~~~~~~~~~~~~~~~~~~~
Cumin seeds
Mustard seeds
Red chillies

Method:-
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1.  Take a Pressure cooker, add dal, spinach, green chillies, ginger-garlic paste, turmeric powder and cumin seeds. To this add water and pressure cook until 3 whistles. 
2. Heat some oil in a pan. When it is hot add all the ingredients mentioned under tempering.
3.Add this to the cooked dal. Now add salt and check the spices if required add red chilli powder. Add tamarind paste and cook on medium flame for 5 to 7 minutes. Cook until it gets desired consistency of your choice.
4. Serve hot with rice or chapati of your choice.

Aloo Kurma

"Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you." 

Ingredients

-----------

Potatoes (Medium)- 3 to 4

Tomatoes - 2 (Medium)

Onions - 1 medium

Green chillies - 5 to 6

Curry leaves - 5 to 6

Ginger-garlic paste - 1 tbsp

Curd sour - 1/2 cup

Turmeric powder - 1/2 tsp

Red-chilli powder as required

Coriander leaves to garnish

Salt as required

Oil

For Seasoning/Tempering

--------------------------

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Method:-

---------

1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds and curry leaves. 

2. Now add chopped onions. Once they are turning golden yellow colour add ginger-garlic paste. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder, green chillies and mix nicely. Add chopped potates. Fry nicely for 2 to 3 minutes. 

4. Now add tomatoes. and let them cook for 3 to 4 minutes. Add little amount of water and cook until they are 3/4th cooked. 

5. Now add salt and red-chilli powder as required. Add the sour curd to it. If necessary add little water, so that it wont give a thick consistency. Let the curry cook for 3 to 4 minutes on medium heat. 

6. Check the spice and salt consisteny. If required make the adjustments. Add coriander powder. When you find oil at the edges, garnish with coriander leaves and serve with rice or roti of your choice. 

Note:-

If there is no sour curd at home, Then add the regular curd to which add some lemon juice for that extra sourness. 

EGG PULAV

A strong, positive self-image is the best possible preparation for success in life. - Dr. Joyce Brothers

Egg Pulav is something iam trying it. I have once tasted the pulav when one of my friend while we are doing our bachelors brought it for lunch. Everyone of them relished it so much. I have searched for the recipe but couldnot find any. One day i found the recipe in the following website and thought to give it a try.
It came out so nice....Today i thought to make this recipe..so i started blogging and returned back to my kitchen to start the recipe .This is the link where i have found the recipe. i have made few changes not too big...
http://myworldofrecipes.blogspot.com/2008/08/egg-pulav.html . Eventually its a hit.. i am waiting for my husband to try and let me know... about it.. Any of these the credit goes to preeti...thank preeti for a lovely recipe...

Ingredients


Basmati Rice - 2 cups (washed and soaked for half-hour)
Shah jeera - 1 tsp
Star Anise -2
Cardmoms - 8
Bay leaves - 2
Cloves -5
Butter - 1 tsp
Oil - 1 tsp
Pudina - 12 leaves
Ginger - garlic paste  - 2 tbsp
Curry leaves - a string
Coriander leaves - 2 tbsp
Tomato - 1 medium (nicely chopped)
Carrot - 2 medium ( peeled and chopped)
Potato - 1 medium (peeled and chopped)
Onion - 1 medium (chopped)
Eggs - 2
Chilli - 2
Water - 2 to 21/2 cups
Salt as per taste
Red Chill powder as per taste

Method


1. Heat a pan. Add Oil and butter in the pan. Once it is hot, add shahjeera, cardamom, star anise, cloves, bayleaves. Add Onions. Once they are turning light brown add ginger-garlic paste.
2. Fry it for 2 minutes, now add potato, carrot, green chilles. Once they are cooked for 2 minutes on a medium heat. Add tomatoes to it.Once the tomatoes are nicely cooked.Add some salt and chilli powder. Mix it nicely.
3. Now beat the eggs in the pan. Let it cooked for 2 minutes. Now mix it well and let it cook like a egg burji.
4. Once the egg is cooked, Add the basmati rice to it and mix it well. Now add the water mix it well.
5. Check the salt and chilli consistency. If it is less, you can add more. Close with the lid and cook on low heat approximately 5 minutes.
6. Once you check all the water is evaporated switch off the flame and Its ready to serve.