TAKKA POLO (BUTTERMILK DOSA)

Ingredients

Boiled rice                                  --  1 cup

Raw rice                                      --  1 cup

Grated coconut                         --  ¼ cup

Butter milk                                 --  ½  cup

Green chilly                                --   3-4

Salt to taste

Method

Soak raw rice and boiled rice for 2-3 hours.  Then grind it with butter milk, green chilly, grated coconut and salt into fine paste.

Heat tawa spread dosa batter, add little coconut oil over it, cover the lid, cook for few minutes,  turn it and cook for few minutes.

You can have it as it is or with any side dish or chutney.

TANDOORI JHEENGA

Ingredients

Jheenga (Jumbo Prawns)   --   15 nos

Butter                                   

For 1^st Marination :-

Lemon juice                           --  60 ml

Red chilly powder                --  2-3 tsp

Garlic paste                           --  5 tsp

Ginger paste                         --   3 tsp

Salt to taste

For 2^nd Marination :-

Hung curd                              --  100 gm

Carom seed (ajwain)           --   a pinch

Garam masala                      --    2 tsp

Method

Cut and clean the prawns and keep aside.  For the 1^st marination,  mix all  the ingredients in a bowl and evenly rub the prawns with this marinate and keep aside for 15 mts.

Then for 2^nd marination, put the hung curd in a bowl, add remaining ingredients, mix it gently, then add marinated prawns, mix it well, keep in Refrigerator for minimum 1 hour.

 Heat tawa, grease butter on tawa, then keep all the prawns, then baste with butter and roast again for a few minutes both sides.

Healthy yummy Tandoori Jheenga ready to eat.

Note:- for best result charcoal grill can be used for this. Here I used iron tawa.

ORU VADAKKAN MUTTA PORICHATHU/ EGG FRY

INGREDIENTS

Boiled egg                            --  5 nos

Garlic cloves                        --  5 to 6(finely chopped)

Mustard seeds                    --  ½ tsp

Curry leaves                        --   a few leaves

Turmeric powder               --   ¼ tsp

Coriander powder             --    1 tsp

Chilly powder                     --    2 tsp

Pepper powder                  --   ½ tsp

Garam masala                    --   ¼ tsp

Cooking oil                          --  2 tbsp (preferably coconut oil)

Coriander leaves                -- 1-2 tbsp finely chopped

Salt to taste                                              

Method

Heat oil in a thick bottom pan, add mustard seeds, when it splutter, add garlic and curry leaves. Fry till light brown.

Simmer the gas, add chilly powder, coriander powder, and salt and fry for few seconds(make sure it does not get burnt).

Then sprinkle little water, cut boiled eggs into halves, slowly place them over the masala.   Sprinkle garam masala and pepper powder, mix it slowly, so that masala gets coated evenly.

Finally sprinkle coriander leaves and roast it for few seconds.

This can be had as side dish for chapathi or rice or as a starter also.