Spicy Tangy Brinjal Subji

Hi friends


Recenty tried Spicy Tangy Brinjal Subji.Hence i wanna share with you all.Just try it and feedback me how it came for you.its a very easy and tasty recipes suits for Naan and rotis especially.

For this Spicy Tangy brinjal subji all ingredients are avail in home. and very easy to prepare  

Ingredients:

Finely chopped Brinjal-1 cup
Big Onion - 1
Tomato - 2
Garlic - 3 or 4 pods
Ginger - a very small piece.
Sugar- 1 teaspoon
Sombu and cumin seeds-1 teaspoon each
Karam Masal-1 teaspoon
Chilly powder-2 teaspoon
Coriander powder-1 spoon
Curry leaves- a few
Biryani spices like pattai 2, kraambu - 4


To Grind:
 
grind Big Onion,Tomato,Garlic and Ginger and make a paste...


Method :

In a kadai Pour 3spoons of oil ....

to season add sombu, jeera ,pattai, kraambu and curry leaves.. when it splutters

add the paste and stir till the smell goes.. then add chilly powder, coriander powder,karam masal and salt..

after the masala smell is gone add sugar and the oil will start coming up add the brinjal and mix...

then pour little water to it for the brinjal to cook...

after the brinjal is cooked fully and there is no water and become a thick gravy  add coriander leaves and serve...

the masala and the brinjal should be blended well and the masalas should be like a coating over the brinjals..

Then your Tangy Spicy Brinjal Subji will be ready which will be very tasty

Crispy Dosa (South Indian Special)

Dear friends

This is my crispy dosa secret

 

Its very easy to crispy dosa.its all time favorite for everyone.So here i can share my crispy dosa secret.Even you dont need oil for crispy dosas.it will come very crispy and give a wonderful taste

Ingredients:

Idly rice-3 cups
Urad dal- 1 cups(depending on your crisyness)
Big salt(Kal uppu)

Method:
Soak the idly rice for 8-10 hours.
Soak the urad dhal for 3 hours.
Then Grind the idly rice with correct amount of water as a fine white paste.
Grind the uru dhal in mixie with correct amount of water when we grind in mixie or grinder after adding water bubbles like thing burst..Try to avoid more water as it was soaked for long hours which absorbs water during saoking time.


During grinding little water is enough for urad dhal and for rice lightly add extra more water than urad dhal but not more water.


So take a big vessel and mix the grinded rice and urad dhal along with half hand  salt 3-4 times.


Then mix the salt in the batter well.you have to beat the batter well by your hands like beating egg in which bubbles like thing exist then only it will be mixed very well.


Now close the  dosa batter and wait for 9-10 hours.So the batter will be bubbled and rised a lot and will come upside of the tall big vessel.


Dont disturb till the batter rised automatically then only the dosa batter will be set.


After the batter rising beat the batter again by your hand  and in turn it will decreas from its original size.


If the batter is thick add water and mix well and start to prepare the crispy dosa.

So try it and feedback me how it cames

Spicy Aroma Egg Curry

I recently tried this spicy aroma egg curry and it came out very well and superb in taste which is very easy to taste

 

 

Ingredients

4 boiled eggs 
2 medium sized onions or 16 small size onions
2 Tomatoes
5 green chilli's
2 tsp. coriander powder 
5 cloves of garlic
1  ginger 
1 tsp. jeera 
1 tsp of sombu
1/2 tsp. garam masala
pinch of turmeric powder 
3 tbsp oil, 
Salt to taste, 
water
 Ghee half teaspoon
1/2 cup- coriander leaves


Method:


1.Make a paste of 1 onion, garlic, ginger and green chilli's. 

2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.

3.Keep frying till you see the oil seperating on the top and there is no raw smell now add coriander leaves. 

4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).

5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency

6.Finally after finishing add 1 teaspoon of ghee and mix well .now off the stove and close the kadai


7.Now your spicy aroma egg curry will be ready