Ammyaru Dosa

Preperation Time: 10-15 min

Ingredients:
Dosa Rice - 1/2 cup
Toor Dal - 1/4 cup
Urad Dal - 1/4 cup
Fenugreek Seeds - A few
Onion - 1 (medium)
Green Chilli -2
Asafoetida - 1 1/2 tsp
Red chilli pwdr - 1/2 tsp
Curry leaves - 1/4 cup
Salt for taste

Preperation Method:
1) Soak dosa rice, toor dal, urad dal and fenugreek seeds in water for atleast 7-8 hrs.
2) Grind these into a fine batter.
3) Add all other ingredients to the batter and slightly blend them in the mixer.
4) Spread this batter on the dosa pan and make the dosas..

Serve Ammyaru dosa hot with any kind of Chutney.. :-

Tamarind Rice (Pulisadam)

Preperation Time: 25-30 min

Ingredients:
Rice (Any type of rice) - 1 Cup
Tamarind Paste - 1 tbsp
Water - 1 1/2 cup
Sesame Seeds - 1 tsp
Mustard Seeds - 2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Dry red chilli - 2 to 3
Asafoetida - 2 tsp
Reanut (raw) - 2 tbsp
Turmeric pwdr - 1/2 tsp
Red chilli pwdr - 1/2 tsp
Coriander pwdr - 1 tbsp
Oil (Sesame Oil / Gingerly oil) - 3 tbsp
Salt for taste

Preperation Method:
1) Wash the rice and cook it. Keep the cooked rice aside.
2) Heat oil in a pan. Add dry red chilli and fry well. Then add mustard seeds and allow it to sputter.
3) Add Channa dal, urad dal, peanuts, sesame seeds and fry well until the mix turns golden brown in color.
4) Add all powders to the mix and stir for a minute.
5) Mix tamarind paste in water and add the tamamrind mix to the pan. Allow it to boil. Stir occassionally. Keep boiling the mix until it turns into a semi thick paste.
6) Add the cooked rice to the pan containing the paste and mix well.

Enjoy your Pulisadam with Pickle.. :-

Note: The semi thick paste made using steps 2-5 above can be stored in a refrigerator for long time and can be used to mix with rice for making Tamarind rice whenever we want..

Egg Schezwan

Preperation Time: 25-30 min

Ingredients:
Boiled Egg - 2
Onion - 1
Green Chili - 2
Capsicum - 1/2 cup
Green Onion - 1/2 cup
Garlic - 2
Ginger - a small piece
Schezwan sauce - 1 tbsp
Tomato Sauce - 1/2 tsp
Soya sauce - 1 tsp
Sesame Oil - 1 tbsp
Veg/Canola Oil for frying
Salt for taste

For Batter:
Corn Flour - 1 tbsp
All purpose flour - 1 tbsp
Egg - 1
Salt

Preperation Method:
1) Mix Corn flour, all purpose flour, egg and salt together and make a thick batter.
2) Cut the boiled eggs into 2 halves. Dip the egg halves in the batter and fry them in veg/canola oil until it turns light brown in color.
3) Heat oil in a pan. Add ginger, garlic, green chillies and saute for a min. Then add onion and white part of green onion and saute for a min (saute until it turns translucent, make sure it does not fry)
4) Add all sauces and mix well. Then add capsicum and green onion to this and saute well.
5) Add the fried egg to the pan and saute well. Make sure the egg pieces get well coated.

Egg Schezwan can be had with chapati/roti..

Notes: If there is no schezwan sauce, then we can prepare the sauce ourselves. Soak 1 cup dry red chilli and 1 garlic pod in Vinegar for 4-5 hrs. Then boil it in vinegar and grind the mix well. Schezwan sauce is ready.. This sauce can be stored in a tight container for 1-2 months can be used.