White Rice, Shallot Sambar n Egg Burji..
Seasoning
Garnishing
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..
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 .
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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