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Monday, January 21, 2019

White Rice, Shallot Sambar n Egg Burji..

White Rice,  Shallot Sambar n Egg Burji..


Shallot Sambar


  • Shallot ( small sambar onions) -1 cup
  • Thur Dhal- 1 cup
  • Tomatoes-1
  • MTR Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Jaggery - chick pea size 
  • Salt  to taste 

Seasoning

  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig

Garnishing


  • Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 


Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot ( small onions ) and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix , jaggery n salt . cook well , n then do the seasoning , add hing n then garnish .



Egg Burji..
  • Eggs ..4
  • Oil..1 tblsp
  • Onion..1 huge
  • Tomato..1
  • Red Chilly powder..2 tsp
  •  Coriander leaves , chopped 1 tblsp 
  • Salt to taste 

Method 
Wash eggs .

 Chop onion, tomato

In a kadai add oil , add chopped onion n fry till transparent . Add chopped tomato n cook till mushy. then add chilly powder n  salt . Mix well n  add beaten eggs n stir well , till eggs are cooked , add chopped coriander leaves n mix well .

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