Monthly Archives: October 2014

Happy HALLOWEEN Day

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Halloween day celebrations at our home. Stay tuned for recipes …

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Chicken egg  Dosa

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This chicken masala dosa is nothing but the Nadan chicken / Cornish chicken curry and egg which is spread in the dosa, then cooked and finally rolled and served with any chutneys and curries. This chicken egg dosa goes out well for dinner.

Chicken Egg Dosa

Chicken Egg Dosa

Ingredients:

Preparation:

  • Beat the dosa batter nicely.
  • Heat tawa and pour in the batter, spread it on the tawa. Drizzle ½ tsp of oil on the sides and ½ tsp of oil on the dosa. Wait for 5 seconds.
  • Spread the chicken gravy, wait for 5 seconds.
  • Break a egg on the dosa and spread it evenly all over the dosa.
  • Sprinkle chilli/pepper powder and salt. Wait for few seconds.
  • Carefully swap the dosa and wait for another a minute.
  • Again swap the dosa, start rolling it and serve hot.

Serve hot with any chutneys or curries. I have accompanied this with mint chutney.

Note:

Take out the chicken pieces from the gravy and crumble nicely. Then spread it along with the gravy on the dosa. So that there won’t be any bones and the dosa could be rolled.

Egg Manchurian

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I have made chicken Manchurian, thought of making egg Manchurian but haven’t tried. I very well know that I have not patience, but this I dish I need the patience but one of the easiest and simplest recipe. Finally I have made this dish yesterday morning and packed it for the lunch and everyone in the house loved the dish. Also my daughter’s friends and my hubby’s colleague’s loved it. Let us move on to the recipe…

Egg Manchurian

Egg Manchurian

Ingredients:

  • Eggs – n nos
  • Ginger – 2” inch
  • Garlic – 5 cloves
  • Green chillies – 2 nos
  • Soy sauce – 1 tbsp
  • Maida – 3 tbsp
  • Corn flour – 2 tbsp
  • Pepper powder – 2 tsp
  • Tomato sauce – 1 tbsp
  • Chicken stock – 2 ½ cup
  • Vinegar – 1 ½ tsp
  • Olive oil – 2 tso
  • Sunflower / Cooking oil – 1 cup (for deep fry)
  • Salt to taste

Preparation:

  • Hard boil the eggs and shell out. Cut them into 4 pieces or even smaller if you desire.
  • Crush the ginger and garlic. Slit the green chillies.
  • Take maida, 1 tbsp of cornflour, 1 tsp of vinegar, 2 tsp of soy sauce, 1 tsp of pepper powder, ½ tsp of vinegar and salt in a bowl. Mix them with water to a thick paste (so that it would coat the egg).
  • Heat cooking oil in a kadai. Dip the eggs gently in the batter (be sure the egg white and yolk should not be separated).
  • Put the coated egg in the oil and deep fry them. Drain it in a tissue paper.
  • Heat olive oil in a kadai. Put the crushed ginger and garlic and fry till they turn golden brown.
  • Put the green chillies and fry till they turn to light white colour.
  • Now pour in the chicken stock. When it boils, pour in the soysauce, tomato sauce, vinegar, pepper powder and salt.
  • Let it boil for about 5 mins. Take the leftover cornflour in a bowl and mix them well with water.
  • Once when the oil gets separated form the gravy, pour in this cornflour mix and give a stir.
  • Wait till it boil and gets thickens. When it gets thicken and becomes a semi gravy. Remove from the flame.
  • Transfer it to a bowl and put the fried eggs. Give a gentle stir, so that the gravy would coat on the eggs. Garnish spring onions.

Serve hot after 5 to 10 mins. I have accompanied this with Prawn and green peas  pulav and tomato sauce. This gravy goes out well with any variety of fried rice.

Note:

  1. Eggs should be hard boiled so that it can be cut properly into small pieces.
  2. Be careful when dipping the egg in the batter, the yolk should not be separated.
  3. Turn off the flame and put the fried eggs in the gravy, else the egg would be separated from the coated batter.
  4. Do not stir hardly after putting the fried eggs in the gravy, just give a gentle stir otherwise the egg would break.