Keema Egg Dosa (Kothukari Muttai Dosai)

                 
My all time favorite recipe who doesn't like keema and dosa when both mingle this is what happens...:P traditionally we serve this lovely dish for newly weds or for some special occasion at home like anniversary birthday or as sunday brunch quite a filling tiffin item.

Recipe demo video do watch and subscribe to me on YouTube...:) 

Ingredients:
6 Eggs
Dosa Batter
500 Grams Keema
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tbsp Ginger Garlic Paste
1 Large Onion (finely chopped)
3 Chilies (finely chopped)
5 Pods Garlic (finely chopped)
Fist Full Mint and Coriander (Finely chopped)
Salt as per taste
Cheese Cubes (grated)
Oil

Keema Masala :

• Heat a wok with a tbsp oil on medium flame add the chopped garlic and ginger garlic paste fry till garlic turn light golden in color then add onion chilies and coriander fry a bit add the dry masala powders chilly powder turmeric powder and garam masala fry a bit add keema and fry till the masala and keema is well combined.
• Sprinkle some water on top of the keema and also add salt as per taste stir and cover the keema.
• Cook the keema till done there should not be any moisture as well once done reserve.

 Method to prepare Keema Dosa:

• Heat a Tawa on medium flame season the tawa please click the link to see how to prepare tawa to make lovely hassle free dosa
• Ladle on the dosa batter dosa batter recipe please click here.
• Gently Swirl and prepare a dosa add few drops of oil cover and allow the bottom layer to crisp up.
• Crack open a egg and spread all over the dosa then add the meat masala and spread flip it to the keema side add few drops of oil and and cook for few seconds allow the egg to cook a bit flip it again and serve hot with ketchup...enjoy...:)

This is my take on the recipe I've added cheese to the keema dosa folded and served with ketchup it was super yummy...:)

Egg Dosa and Chutney Cheese Egg Dosa

Mom always prepares egg dosas for me its one of my most favorite recipes and keep the traditions alive i created my version of chutney cheese egg dosa results were awesome...

Recipe demo video do watch and subscribe...:)

Ingredients:

6 Eggs

Pepper Powder

Grated Cheddar Cheese

Bell Pepper Chutney Please click for recipe here

Dosa Batter please click for recipe here

Oil for frying 

 Traditional style egg dosa

1. Ladle the  batter on a greased hot tawa and spread and make it into dosa sprinkle some oil cover and cook till the upper surface is cooked.
2. Crack open a egg on the prepared tawa and to spread it evenly.
3. Sprinkle some pepper powder and flip it and cook to the other side. once done serve with ketchup or hot chutney...enjoy...:) 

Chutney Cheese Egg Dosa

1. Ladle on some batter and prepare a dosa.
2. Spread on some capsicum chutney on the dosa crack open a egg and spread evenly.
3. Flip to the other side and cook a bit.
4. Flip it back again to the egg side and spread some grated cheese fold and serve hot...enjoy...:)

Red Bell Pepper Chutney Recipe (Red Capsicum Chutney Recipe)

I've used red bell pepper in this chutney perfect for egg dosas, sandwiches, roti rolls and samosas.

recipe demo video...do watch and subscribe for more recipes...:)

Ingredients:

1 Large Red Bell Pepper(Roughly Chopped)

1 Large Onion(Roughly Chopped)

3 Cloves Garlic

5 to 6 Dried Red Chilly

1 Tbsp Split Black Gram Dal

Pinch Asafoetida

Small Piece Tamarind

Salt as per Taste

2 Tbsp Oil

• Heat a wok on medium flame with oil temper add asafoetida to the oil and fry a bit add black gram dal and chillies and fry a bit add the chopped onion garlic and bell peppers and fry till onion and peppers wilt down a bit then add to a mixer jar add salt and a splash of water and grind to a smooth chutney serve along with egg dosa enjoy...:)

Masala Dosa Recipe and Paneer/Cottage Cheese Butter Masala Dosa

This masala dosa is my mom's version. Adding paneer was my idea. I tasted paneer masala dosa at hyderbad and liked it so much they call it cheese dosa there.

Recipe demo video...watch enjoy...subscribe to me on YouTube...:)

Masala Paste:

1 Inch Ginger

5 to 6 Fresh Green Chilies 

1 Sprig Curry Leaves

1/4 Tsp Cumin Seeds

• In a mixer jar add all the above ingredients and grind to a semi coarse paste reserve.

The magic is in the masala friends...:D

Potato Filling:

3 Medium Size Potato(boiled peeled and crumbled)

2 Medium Size Onion(Finely Chopped)

1/2 Cup Peas(Frozen or Fresh)

1/4 Tsp Mustard Seeds

1/4 Tsp Split Black Gram

1/4 Tsp Split Chick Pea Dal

A Pinch Of Asafoetida 

Prepared masala paste

1 Cube Paneer for cheese dosa

Butter 

1/2 Tsp Turmeric Powder

1 Tbsp Ghee

1 Tbsp Oil

Salt as per taste

• Heat oil and ghee in a wok on medium flame add mustard seeds allow to splutter add asafoetida and fry a bit add split black gram and chick pea dal fry a bit add masala paste and fry.
• Add onion and fry till transparent add salt and water add fresh peas and cover allow the peas to cook till well done.
• Add crumbled potato and stir and mix all the ingredients till well combined.
• Make sure the water has evaporated completely from the potato remove from flame and reserve. 

Please click here for dosa batter recipe

Please click here for Chutney Powder Recipe

Lets Prepare Masala Dosa:

• Heat a nonstick tawa or Iron tawa spread few drops of oil and place on medium flame.
• Ladle out batter on tawa spread into dosa drizzle oil over the dosa and cover for few seconds till the upper portion has cooked.
• Spread some onion chutney or chutney powder over the dosa place the filling in the center and fold the dosa and serve hot with chutney...Enjoy...:)

Lets Prepare Paneer Masala Dosa:

• Follow the same step as before and prepare a dosa spread onion chutney and butter then grate paneer and place aloo masala in the middle fold and serve hot topped with butter and chutney...Enjoy...:)

How to Season Iron Tawa/Skillet Quick Tip

This is a trick/tip we've been following at home for years to make perfect dosa...

All we need is half onion or raw potato few drops oil a glass of water and of course a tawa.

Place the tawa on medium flame sprinkle on some water allow the water to evaporate then add few drops oils rub the onion on the tawa then ladle the dosa batter and prepare a perfect dosa the dosa should not stick to the pan...enjoy perfect dosa also please look into the demo video subscribe to me on YouTube support me...

IDLY and DOSA Batter

This was the most requested recipe from all my viewers on youtube and facebook...this recipe is simple, no fuss.

As requested the recipe uploaded recipe demo video...:)

Ingredients:
Salem Rice(Salem Kusubalakki)-3cups
Split Black Gram (Urad dal) -1 Cup
Flatten Rice Flakes (Paper Avalakki or Poha) 2 Fist Fulls
Fenugreek Seeds-2 Sp
Cooking Soda-1/4 Sp
Salt Fist Full
Oil- 4Tbsp

Method:

1. Wash rice thrice and soak in water for 6 hours
2. Wash urad dal and soak in water for 6 hours
3. Wash Fenugreek and soak in water for 4 hours after soaking for 4 hours drain the water. place one cup of water to boil in a pot add the fenugreek in boiling water and cook till it doubles in size drain water and reserve.
4. Wash the rice flakes twice drain a reserve. this step should be done just before grinding the batter. 
5. Mom has been using ultra grinder for almost 10 years now to grind the batter mixer grinder can also be used.
6. Drain water from the soaking urad dal and rice reserve.
7. First grind the cooked fenugreek and rice flakes to mushy consistency add water if needed.
8. After grinding the rice flakes and fenugreek add urad dal and grind to soft batter water can be sprinkled to grind to a smooth consistency to double check if the urad dal has ground to a smooth paste add a drop of batter to a bowl of water the batter should retain consistency and float on the water. 
9. Remove the ground dal batter into a large bowl. add the soaked rice and grind to a smooth paste water can be added to grind into a smooth paste.
10. Once the rice is ground to a smooth batter mix both the batter till well combined.

we prepare this batter in bulk and store in the fridge when needed we reserve some batter in a large bowl and allow to ferment over night and use the next day. this measure of batter will serve 3 sets of idly and 2 sets of dosa over a period of 1 week...

• Reserve some batter in a large bowl sprinkle on salt and allow to ferment over night.
• Once batter has fermented add a pinch of cooking soda 2 to 3 tbsp oil sprinkle some water and mix the batter till well combined.

Now the batter is ready to use for IDLY or DOSA....Enjoy...☺

Basil Garlic Chicken Tikka (Lasooni Basil Murgh Tikka)

This was purely 100% my own experiment and some how turned out real good the kabab was moist and very fragrant and my home was filled with aromatic sweet smells of basil ☺

500 Grams Cubed Boneless Chicken

3 Tbsp Yogurt

2 Tbsp Cream or Cream Cheese

1 Tbsp Turmeric Powder

1 1/2 Tbsp Garam Masala

8 Chillies

15 Pods Garlic

1 Inch Ginger

1/2 Lime

Fist Full Fresh Basil or 1 Tbsp Dried Basil

Salt as per taste

Oil For Frying

1 Tomato (Deseeded) 1 Bell Pepper (Desseded) 1 Large Onion all the veggies must be cut into equal cubes this step is optional....veggies can be added or left out....

Recipe Demo Video...Subscribe to me on Youtube...

Marination Paste: 

1. In as fry pan add 1sp oil on medium flame fry the garlic till light brown in color add ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
2. Add the fried ingredients to mixer jar grind to a coarse paste add yogurt, garam masala, cream cheese, salt and turmeric grind to a smooth paste.

Method: 

• In a mixing bowl add the chicken veg and masala paste mix well cover allow to marinate over night.
• In a large pot of water soak the bamboo one hour before preparing kabab.
• Take a skewer shake of excess moisture start to skew the veg and chicken and stack them tight.
• Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken till well done make sure all sides of chicken are roasted make sure to butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney...Enjoy...:)