Sliced Egg Curry

Ingredients :

Boiled Eggs - 5

Onions - 2

Green chillies - 3

Garlic cloves - 2

Ginger - small piece

Red chilli powder - 1 tbl spoon

Salt - to taste

Corainder Powder - 1 tbl spoon

Garam masala - 1/4 tbl psoon

Corainder Leaves - 1 bunch

Method:

1. Take Pan add oil and heat it. Now add onion pieces and fry it.
2. Add red chilli powder, garam masala, corainder powder, salt and fry for 2mins. Now add half glass of water.
3. When masala gets cooked well add coriander leaves(cut it into small pieces).
4. Then slit boiled eggs.
5. Mix well and fry for 2mins.

Dosa Batter

Ingredients:

Urad Dal – 1cup
Dosa Rice- 2 nd ½ cups
Thin Poha – ½ cup

Method:

1. Take a large bowl , add the dal and rice and clean them with water twice.
2. Soak them in water for 5-6 hrs.
3. After the dal and rice is soaked well grind them into fine paste in a wet grinder. Clean the poha and add it to the batter and mix well.
4. Let the batter ferment overnight.

Aloo Bajji

Ingredients:

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying
Salt to your taste
Baking soda  : a pinch
How To Do :

Prepare batter by mixing chickpea flour , salt , red chillie powder, baking soda with enough water.
Peel the potato and cut them into thin slices of your desired size.
Dip these potato slices in the batter and deep fey them until they turn golden color

Mini Idly Sambar

You need mini idli plates to cook this. How to make batter for soft idlis can be found here. You can use the same batter for making regular idlis  idly batter.

Tasty sambar is the key for this. Usually no vegetables are added and the sambar should be little watery than usual.  Idlis can be either soaked in Sambar for 3-4 hrs before serving or can be added instantaneously.  Soaking it for a while tastes better and is my favorite. - See more at: sambar

Serve it with ghee and raw onions pieces and coriander garnished on the top.