Andhra royyala(prawn ) pulav

Andhra Royyala Pulav or prawn pulav is a traditional pulav which is very different from Biryani. Pulav usually cooked with rice and spices mixed together. Somehow I didn't know the difference between pulav and Biryani until I started cooking. I Only remember my Mom's famous pulav which is in my blog as Traditional pulav. Coming to non vegetarian dishes, my favorite dish is  anything with prawns. As  a native of coastal region of Andhra Pradesh we always prefer eating either fish or prawns in Childhood. My mom cooks wonderful prawn combination dishes with veggies. will post those recipes in my blog soon. Coming to Today's recipe, prawn pulav is a recipe gathered from my childhood memories.

Ingredients:

• Rice 4 cups( 180 ml cup)
• Prawns or royyalu 1 lb or nearly 1/2 kg
• Ghee 2 tbsps
• Tomato 1( optional)
• curd 2 tbspns
• Oil 3 tbspns
• Onions sliced(1 big onion)
• Green chilli 3
• chilli powder 1 tspn
• Turmeric powder 1/2 tspn
• salt to taste
• Bay leaf 1
• cloves 2
• cardamom 2
• Biryani flower 1
• Few chopped mint and coriander leaves

Marinating prawn and sautéing prawns

Add 1 tsp. of chilli powder and1/2 tspn of turmeric powder ,1 tspn of ginger garlic paste, salt to washed prawns and keep aside. After 30 mins sauté prawns for 10 to 15 mins until water is evaporated from prawns. keep aside.

Masala paste:

• poppy seeds 2 tbspns
• coriander seeds 2 tbps
• jeera 1/2 tspn
• ginger 2 pieces (1 inch)
• garlic 3 to 4 pods
• coconut fresh or frozen 1 tbspn

Method: Blend all above masalas into fine paste and keep aside.

Procedure:

• Soak rice in water for 30 mins.
• Take a pan, heat oil in the pan, once hot add 2 cloves,2 cardamom,1 bayleaf,1biryani flower, after a min add sliced onions and green chillies.
• Add Masala paste mentioned above to the pan and fry few mins 3to 4 mins then add sautéed prawns to the pan. Fry few mins until  prawns well coated with masala.Now add curd and mint and coriander leaves.
• Add soaked rice to the pan and fry few mins the add 8 to 9 cups of water if you are doing in a pan.
• If you are cooking in a pressure cooker just add 8 cups of water for 4 cups of rice.
• I cooked in instantpot added 6 1/2  to 7 cups of water manual for 8 mins on high.
• After done let the pressure release on its own. Then open the lid and serve hot yummy royyala pulav with onion riata.
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Methi chicken

Methi chicken is a delicious combo almost liked by every non vegetarian. When. I first tried in one of my friend's home,thought how do I missed this combo?Though it is little lengthy process but worth to cook.It is awesome in taste..Addition of Methi leaves gives unique flavor to the chicken. Methi or fenugreek leaves being a very healthy combined with chicken adds very good taste to the curry.I adapted this recipe from Here, done few changes as per our taste buds. I'm posting all methi dishes in this week in blogging marathon50.Here goes my recipe..

Ingredients:

• Chicken 2 lbs( nearly 1 kg)
• 1 cup Methi leaves
• 1 tomato blend it into puree
• 1 large onion chopped 
• 2 green chillies
• 1 tbspn of ginger garlic paste
• 1/4 cup yogurt
• 1/4 Tspn of turmeric
• 1tspn of red chilli powder
• 1 Tspn of Coriander powder
• 1/2 Tspn of Cumin powder
• 8 cashew nuts soak in water and blend into puree.
• Garam masala(cinnamon, cloves, cardamom( elaichi) each 2 ) blend all this into fine powder.
• 3 tbspn of oil
• Salt to taste

Procedure:

• Heat 1 tbspn of oil and fry onions until little brown,add green chilli,fry one more min.
• Blend sauteed onions with yogurt into fine paste.Keep aside
• Heat 2 tbspn of oil and fry methi leaves till the raw smell goes off.It will take around 10 to 12 mins.Keep aside.
• In the  same vessel ,add ginger garlic paste saute few mins and add turmeric powder coriander powder,red chilli powder,cumin powder.
• Blend tomatoes separately into puree,add tomato puree to the pan and cook well until the raw smell goes off.
• Add onion and yogurt paste cook for 3 to 4 mins.Now add chicken pieces and combine well.Cook chicken until it is almost done.( before adding chicken to the masla paste I Saute chicken for 5 to 8 mins in a pan with 1 or 2 tbspn of oil)
• Now add cashew nut paste,garam masala powder,and sauteed methi leaves and combine well.Add 1/2 cup of water or very less and cook few more mins till you get nice gravy consistency.
• Switch of the stove and enjoy with hot rice or roti.

Check out for fellow bloggers in BM#50

Fish curry

Fish is a highly nutritious food.Being an excellent protein food with fewer calories,compared to other meats.It is rich in omega3 fatty acids proven to be good for the heart.Fish is an important staple food in the coastal regions of India and cooked in various ways.Fish pulusu or fish curry is famous in Andhra pradesh .Every state has its own way of making fish curry.This curry is purely my style as I cook lot of fish recipes which i learnt from my mom and mother in law.Here goes my recipe.

Ingredients

• 
  
• Fish 3 fillets (tilipa)
• ginger garlic each 3 to 4 pieces
• poppy seeds 1tspn
• onion 1 big or 2 med
• chillies 3(green or red )
• turmeric powder
• daniya powder,jeera powder each 1tspn
• Methi powder 1/4 tspn
• Tomato 1
• chilli powder 1/2 tspn
• Mustard oil (you may use any oil)
• water 1 to 2 cups
• Salt

Marination:   wash and cut fish pieces into desired shape add turmeric powder,salt,chillipowder,ginger garlic paste.keep aside for 1/2 an hr or refrigerate for half an hr.

Procedure:

• Heat 2 tbspn of oil in a pan,slowly add marinated fish pieces,fry few mins around 5 to 10 mins..Just to ged rid of the raw smell.
• Take out the pieces and keep aside.Add little bit oil to the same pan .Fry chopped onions(half for masala paste and half for frying)Until golden brown
• Grind ginger garlic,poppy seeds,chillies,onion into fine paste,keep aside.
• Add the masala paste to the fried onions ,fry well in a medium flame until oil oozes out of the masala.
• Now add tomato puree to the masla paste fry few more mins till raw smell goes off.Add daniya powder,jeera powder turmeric and chilli powder,mix it well.
• Add 2 cups of water and let it boil few mins,when you see the bubbles slowly add sauted fish pieces to the pan.
• Cover the lid,let it cook 5 to 8 mins then add methi powder and cook 3 to 4 mins and garnish with coriander leaves.

Chicken pickle

Indian pickles have wide range of flavors and textures.Indian pickles are generally pickled with oil,lemon juice,vinegar.Some meats that are pickled in Indian cusine are chicken,meat and shrimp.Today I'm going to post chicken pickle.Chicken pickle is very popular in Andhra (state in India)along with prawn or shrimp.I haven't tried chicken pickle until i cook myself.When one of my close friend Padmini  visited my home we both tried this recipe in my home.It was a hit But i didn't get a chance to write about it as i haven't created blog then.

                             This week we  got fresh country chicken(nattu kodi). So i thought of preparing chicken pickle.Here goes my recipe

Ingredients

• chicken 1 lb
• coriander seeds 2 tbspns
• cinnamon 2 pieces
• cloves 8 to 9
• poppy seeds (dry roast) 1 tspn
• garlic pods8 to 10
• ginger same as garlic (8 to 10 small pieces)
• water 2 glasses
• turmeric 1/4tspn
• salt 4 to 5 tspn(as needed)
• Oil 100ml
• chillipowder 6 to 8 tspns(as per your taste)
• mustard powder2 tspns
• Fenugreek powder 1/2 tspn
• Lemon 4 (medium size)

Ingredients for tadka:

• oil 100ml
• Dry red chillies 3 to 5
• cumin seeds 1 tspn
• Mustard seeds 1/2 tspn
• curry leaves 1 string
• Asofoedia 1 pinch

Procedure:

• Clean and cut chicken into small pieces.(boneless preferred).Heat 2 glasses of water in a bowl let it boil and add chicken to this boiled water.
• Cook chicken till it is soft.You can add very little salt and turmeric powder in the water.
• Now when the chicken is done drain the extra water and put the pieces in paper towel for 20 mins till they completely dry.(Here i have taken natu kodi or country chicken,for me it took more time to soften the chicken.usually 20 mins if  you cover with a lid))
• In the mean time grind all the spices coriander seeds,cloves ,cinnamon,and dry roast poppy seeds to fine powder.
• In the next round  add ginger and garlic piecess and grind again.Keep this masala paste aside.
• Now heat a pan add 100 ml of oil and fry boiled chicken till golden brown.
• To the fried chicken add grinded masala paste and fry few mins 3 to 4 mins and switch off the stove.
• In another small bowl add salt,chillipowder,mustard powder,fenugreek powder,and mix it well.Put all these spices on top of chicken and mix nicely
• In another bowl squeeze lemon juice ( 4 or 5 lemon).Once the chicken is cooled completely add this lemon juice and mix it well
• For tadka the final step,heat a pan add 100 ml of oil ,when it is hot add cumin,mustard seeds,dry red chillies, and asofoedia.Switch off the stove and carefully add curry leaves.Let this tadka cool completely.
• Add this tadka to the chicken and mix it well.you can transfer this in a dry glass container.Have it with rice.Enjoy the taste of chicken pickle.
  
  

shrimp (prawns) egg curry

Shrimps with egg is something interesting.I wondered when my mother in law cooked for us long back when we were in India.This is unique combination with rich taste..Everyone eats shrimp in our home,I cook this curry for lunch.I serve egg with gravy for the lunch and shrimp with gravy for dinner.One pot two curries.😊

Ingredients

1. Eggs 2
2. Shrimps 1 lb
3. One big onion
4. Chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Meat masala(optional)
7. Water as needed
8. Salt to taste.

For masala paste:

1. Ginger3 small pieces
2. Garlic 3 pods
3. Gasgas or poppy seeds1 Tspn
4. Dalchin,elaichi(cardamom),lavang(each 2 count)
5. Onion half
6. Green chilli 2 to 3

Preparation:

• Grind all above mentioned ingredients for masala into fine paste.
• Marinate prawns with chilli powder,turmeric powder,salt.
• Keep aside for 15 to 20 mins
• Take a small pan just stir fry prawns with one spn of mustard oil or any oil to get  rid of the prawns smell.
• Boil two eggs and remove the shell,fry in  the same pan for 2 to 3 mins .

Procedure:

• Heat oil in a pan,fry onions until until golden brown(half onion for paste ,remaining of the curry)
• When the onions well fried add masala paste.
• Now fry well until raw smell from the masala goes off,around 5 to10 mins.
• Add any meat masala (store bought)for nice aroma,I use MDH meat or chicken masala sauté few mins(optional )
• It's time to add prawns to the curry,fry well until prawns well absorb the masala.
• Add  1 or 2 cups of water  ,close the lid cook few more mins until   We see bubbles in the curry
• Slowly add boiled eggs to the pan.Mix well  cook few more mins until the gravy is little thick.
• Yummy prawns egg curry is ready.

Chicken pakora

This is an authentic eastern dish which originates from a city called Berhempur orissa.This is one of my husband's favourite snack which automatically seeped into being  my kids favourite as well.

Ingredients::

• Chicken  1/2 lb cut into small pieces(with bones)
• Corn flour3tbspns
• All purpose flour or maida 1 tbspn
• Venegar 1 Tspn
• Green chilli sauce 1 Tspn
• Soya sauce 1 Tspn
• One egg
• Ginger garlic paste 1 Tspn
• Turmeric powder 1 Tspn.
• Salt to taste
• Oil for deep fry

Marination ::
 
Marinate chicken with chilli powder,turmeric powder ,salt,ginger garlic paste, 1 Tspn of oil,keep aside for half an hour.Then add corn flour,all purpose flour,egg,vinegar,chilli and soya sauce.Keep it in a freezer for at least 10 to 15 mins.

Procedure::

• Heat oil in a kadai or pan and when it is hot slowly deep fry the chicken pieces in medium flame turning both sides.
•  When  they are almost fried into golden brown on both sides ,take out the chicken pieces and drain on a paper towel.
• Serve hot with chilli sauce and raw onion slices.Yummy chicken pakora is ready.

Prawns (shrimps)Do pyaza

Ingredients:
1. Prawns 1 lb
2. one big onion
3.chilli powder
4.Turmeric powder
5.salt
6. Oil

MASALA PASTE::

One small onion
Green  chillies 3
Ginger 3small pieces
Garlic 4 pods
Daniya(1 Tspn)
Jeera (1/2tspn)
Gasgasalu or poppy seeds(1 Tspn )
Whole garam masala(lavang,dalchin,Eliachi,pepper each 3 count)
Put all ingredients in a blender and make into fine paste.

Preparation:

Marinate prawns with turmeric,chillipowder,salt, mustard oil(optional) and 1 spn of masala past.Put it in the freezer for at least 15 mins.

Procedure::

1.Take marinated prawns in a pan ,just stir fry with 1spn of oil around 5 to 10 mins until the raw smell goes off.keep aside.
2.Take another wide pan,add  1 tbspn of oil,when it is hot add chopped onions green chillies,when the onions turn golden brown add  masala paste.
3.Fry well until the raw smell in the masala goes off.Then add marinated prawns to the paste.
4.Now you may add store bought meat masala powder  to  this if you want (optional)
5.Now add 1/2 cup of water and cover it for few mins,until prawns well cooked.
6.Remove the lid and fry well until it becomes dry.
7. Take a small pan and fry   onions (Take 1 onion and cut into small slices))until they r deep brown.
8.Now add these fried onions to the prawns fry when the fry is almost ready.Mix it well,Yummy fry is ready now.You can have with rice and chapathi too.

Prawns(shrimp)capsicum fry

Ingredients:
1.Shrimp or prawns 1 lb
2.Capsicum1/2 
3.ginger garlic paste1 Tspn
4.Daniya powder1/2
 5.Jeera powder1/2 Tspn 
6.Garam masala1/2 Tspn 
7.Onion 1 big size
8. Green chillies 2
9.chilli powder1 Tspn
10.turmeric powder 1/2 Tspn
11. Oil 3 tbspns
12. Salt to taste

Marination: 

Marinate prawns with chilli powder,turmeric,salt,1/2 Tspn of ginger garlic paste1/2tspn,1 spn of mustard oil(optional).

Procedure:

1.Heat oil in a pan and add chopped onions,when onions almost turn golden brown add ginger garlic paste.Fry well until the raw smell goes off.
2.In another pan ,add 1 Tspn of oil just stir fry marinated prawns  for 5mins,and keep aside.
3.When onion,ginger garlic paste almost fry well,add Daniya powder,jeera powder a bit of chilli powder.Fry few mins,then add marinated prawns to the masala mix.
4.keep frying prawns until u can see the masala well coated with prawns.
5.Add 1/2 cup of water and cover with lid just few mins around 10 mins until prawns well cooked.
6.Remove the lid and fry well until the water evaporates.
7. Now it's time to add chopped capsicum to the pan.
8.Fry few mins around5 to 8 mins until we can see capsicum well coated with masala.Now the fry is ready .It goes well with rice and roti.

                 

Egg fried rice

Ingredients:
1.rice  1 cup
2. Eggs 3 count
3. Beans,carrots each 1/4cup
4. Green peas less than 1/4 cup
5.green onions 1/4 cup
6.Azanamoto 2 pinch
7. Vinegar 1/4 Tspn
8. Soya sauce 1 Tspn
9.pepper 1/4 Tspn
9. Oil 2 tbsp
10.onion 1 count(medium size)
11. One spn of garlic and ginger finely chopped.
12 salt to taste.
Preparation:
Cook rice separately in a rice cooker and cool down.Cut all above mentioned vegetables.put these vegetables in a microwave for about 5 to 6 mins.
Procedure:

1. Take a deep wide pan and add oil heat it up.
2. Now add ginger and garlic finely chopped, add onions to the pan.
3. When onions are almost frying add little bit of pepper,salt.Its time to add eggs to the pan
4. Break the shells of 4 eggs and mix in the pan.Fry well  about 2 to 3 mins.
5. Now add Aznamoto ,venegar,soya sauce,Mix it well
6.next add all vegetables to mixture and fry well.
7. It's time to add cooked rice to the pan.mix well
8. Lastly add chilli garlic sauce to the pan.mix well
9. Garnish with fresh green onions.

Fish curry in mustard gravy(orissa style)

Ingredients:
1.Fish fillets 4to 5 (king fish or vanjaram )
2.chilli powder1tspn
3.turmeric powder1/2tspn
4.garlic pods 5to 6
5.Poppy seeds(gasgasalu)
6.Daniya 1 Tspn
7.mustard 2tspns
8.jeera 1/2 Tspn 
9.green chillies3 count
10.Ginger garlic paste 1 Tspn ( optional)
11.salt to taste.
11.tomatos 2
Preparation:
I usually wash fish pieces and marinate with chilli powder,turmeric,salt and 1tspn of mustard oil at least half an hr.
Masala paste: soak mustard,garlic,jeera,Daniya ,gasgas at least 15 mins in waterand add green chillies,grind into fine paste.Take 2 Tomatos and make it into fine paste.
For tadka: chopped onions,jeera,mustard,oil
Procedure:
1. First fry fish fillets in mustard oil  in a wide pan.Fry until both sides fried well.It takes around 15 to 20 mins

2.Take out the fish fillets from the pan and keep aside.
3.Now take deep wide pan for the curry,add some oil and fry onions, little bit of jeera,mustard until onion turns brown.
4. Now add Tomato purée and fry well until oil oozes out from the curry.This takes around 5to 10 mins 
5.Its time to add wet masala paste and fry well until oil comes out from the masala.
6.Add some water around 2 to 3 cups to the masala and boil for few mins around 5to 10 mins.(you may add Aamchur pieces if you prefer more sore)
7.when the water is boiling ,drop fish fillets slowly in the water and cook for10 mins. Observe the gravy when the gravy is little watery you can cook few more mins.

8. Garnish with fresh coriander leaves.

Dhaba Style chicken

Ingredients:
1.chicken 1 lb(less than 1/2kg)
2.tomatos 2
3. One big onion
4.ginger garlic paste 2tspns
5.whole garam masala (lavang, cinnamon,cardamom each 2 count)
6.Kadai chicken masala powder(store bought I prefer MDH) 1 Tspn
7.Daniya and jeera powder each 1/2 tspns
8.chilli powder 1 Tspn
9.Turmeric powder 1/2 Tspn 
10.salt and oil.
Preparation: Grind separately onion into fine paste.Then  get ready separately tomato purée.
Chicken marination: add chilli powder,turmeric powder,1spn of ginger garlic paste,salt marinate at least half an hr.
Garnish:dry roast cinnamon and cardamom powder.
Procedure:

1. Take a wide pan and heat it .Add some oil when it is almost hot and then add whole garam masalas.You can add pinch of sugar to get nice color.
2.now add onion paste fry well few mins (4 to 5).Then add ginger garlic paste.After few mins when the oil oozes out from the masala add tomato purée and fry well until raw tomato smell disappears.
3.Now add Daniya and jeera powder,turmeric.
4. It's time to add chicken now.Fry chicken well in the masala .After few mins cover the pan with a lid and let it cook until oil comes out of the chicken.This takes around 15 mins.( it entirely depends upon the quality of chicken,if it's dry you can add water earlier)
5.Now we can add  enough water to the chicken.Let it cook for10 to 15 mins.Its almost ready now.
6.You can garnish with cardamom and cinnamon powder on top of it.

Bengali goat curry

Kolkata, capital of West Bengal is famous for so many food varieties. From my childhood, I had experienced the taste of having a delicious sweet from Kolkata. My Grandfather used to work in Bhubaneswar and he used to bring so many sweets from Kolkata. Still, I never forget the taste of Rasgullas from Kolkata. Bengal cuisine is very delicious and people in Bengal are very particular about their specific taste which  I love it. I cook a lot of fish recipes from Bengal cuisine. As I'm fond of Oriya cuisine, feel like Bengal cuisine is a little bit similar to Oriya cuisine. Today coming to Bengali Goat curry or Bengali Mutton curry is very yummy recipe and the main ingredient after mutton is Potatoe. I always cook goat curry with potato as my husband hail from Orissa state which is near to West Bengal. Mutton with potato is one of my favorite nonvegetarian dishes. Here goes my recipe.

Ingredients:

• Mutton 2lbs(nearly 1kg)
• Potato medium size 4 to 5 count
•  Onion 1 big size
• Ginger garlic paste 3tbsp
• Tomatoes medium size 2 count
• Cinnamon, cardamom,cloves,mace(cinnamon 2,cardamom 1,cloves 3,mace 1)
• poppy seeds 1 tsp
• Bay leaf 1
• oil and salt to taste
• Mustard oil(4 tbsp) to marinate mutton and to fry potatoes
• pinch of sugar.

Preparation:

•  Marinate mutton with turmeric powder, chili powder, ginger garlic paste1tspn, in one Tspn of mustard oil(you may use any oil of your choice if you don't have mustard oil)) for at least half an hr. 
• Prepare onion and tomato paste separately in a blender. 
• Chop potatoes into big chunks and add little salt and turmeric and keep aside.
•  Dry roast spices, cloves, cardamom, cinnamon, mace, poppy seeds just a min in medium flame and make it into a fine powder.

Procedure:

• Heat 4tbsp of mustard oil( preferably mustard oil) in a pan and fry potatoes until golden brown. Now remove potatoes from the pan and keep aside.
• In the same pan stir fry mutton until water evaporates for about 10 to 15 mins(this is because to get rid of the raw mutton smell, we are not using any extra oil)
• Take a pressure cooker, add oil(we can use the leftover oil which we used to fry potatoes) you may add more oil if you think it is dry. Add one bay leaf, one clove and one cinnamon, fry a few seconds and add a pinch of sugar in the oil for color. ( sugar, when caramelizes, gives nice color to mutton)
• Add onion tomato paste and fry well until oil comes out from the paste. Now add 2tbpn of ginger garlic paste and fry well and fry until the masala is well cooked(the oil oozes out from the masala)
• We can add a bit of store-bought Kadai mutton masala for color. I added 1spn of Kadai mutton masala. just for the restaurant-style aroma, it is entirely optional
• Now it's time to add mutton to the masala and fry a few mins. Add 2 to 3 cups water and  close the lid.
• It will take 3 to 4 whistles to cook mutton. ( If the goat is not tender it will take another 1 or 2 whistles)After 2 whistles open the lid, add fried potatoes. close the lid wait for one more whistle, Now remove the cooker lid after 3 whistles. Check the pieces whether they completely cooked or not. Add half teaspoon spice powder and cook few more mins depends on the consistency of gravy.
• Enjoy delicious Bengali goat curry with rice or chapathi of your choice.

PRAWNS(SHRIMP) POTATO GRAVY

  This is a famous ORISSA dish(a state in India)They generally add Potatos in mutton ,fish ,prawns..I learnt this recipe from my Husband.First i was surprised how it will be but, later I  tried. It came out very well.So i keep  adding potatos to the curry when i want  it in a different way.

INGREDIENTS:

1.Prawns 2 lbs (nearly 1 kg)

2.potato  small size 2 to 3 count

3.one big onion

4.Tomatos 2 small or 1 big size
5.Jeera and daniya powder each 1/2 tspn.(jeera-cumin,Daniya -coriander seeds)

Prawns marination: Mix 1 spn of chilli powder, turmeric powder,salt in prawns and keep  aside for atleast half an hr.

For masala powder: I  dry roast cinnamon,lavang,(clove) cardomom each 3 count for few mins then  i make into fine powder.

For masala paste: I grind onion, small ginger, few garlic pods into paste.

PROCEDURE:

1.Take a small pan  add 1 spn of oil,stir fry prawns  just for 5 to 10 mins to get rid of the raw prawns smell.

2.Take another wide pan for the curry put some oil in it add dry masala powder  fry little bit then add cut onion and green chilli until onion  changes the color.

3.Now we can add cut tomato pieces and close the lid until tomato is completely mashed and cooked well.

4.When the oil oozes out from the masala its time to add wet masala paste to this.

5.Fry this well for few mins around 5 to 10 mins. We can now add turmeric,daniya powder, jeera powder. Then add potatos to the masala paste.

6.Close the lid and cook for few mins,now we  add prawns  to the potato masala .

7.cook few more mins and add water to the pan. Cover the lid,cook well until potatos and prawns cooks well.

EGG DOSA

Ingredients:
1. Eggs 2
2.Dosa batter
3.oil
4. Chilli powder and salt to taste
Preparation: beat one egg in a small bowl,add chilli powder, salt to it.
For dosa batter as everybody know we prepare with 1 cup of urad dal and 2 cups of rice soaked for 5 to 6 hrs and fermented for at least 10 to 12 hrs.With one egg we can prepare 2 doses
Procedure: 
1.Heat the dosa pan and cook dosa, when it is almost frying one side apply egg batter on one side as shown in the below pic.

2. Turn other side and fry few mins..You can fry depends how much roast you prefer for dosa.
3 Fold it  and serve hot with sambar or chutney.

Tilapia (fish) pan fry

Ingredients:
1. Tilapia skillets 4 to 5
2.Ginger garlic paste 1 Tspn 
3. Chilli powder 1 or 2 Tspn ( depends upon how much spicy we eat)
4.turmeric powder 1/2 Tspn 
5.garam masala powder 1/2 Tspn
6. Daniya powder  1 Tspn
7.Jeera powder 1/2 Tspn 
8.oil  just our preference for shallow fry
9.Salt 1/2 Tspn 
Preparation:

                     Take a wide bowl and  Marinate the fish fillets with all above ingredients mentioned.Mix it well and keep aside for at least half an hr.
PROCEDURE::
1.Heat oil in a wide nonstick pan ( oil for shallow fry as per our requirement)
2.Slowly fry fillets by turning both sides in medium flame.
3.This takes around 15 to 20 mins. Then we can see the fillets almost changes the color.Now it is ready to eat.This goes well with rice and rasam.

Vankai( Brinjal) Mutton curry

Ingredients:
1.Mutton 1lb(less than 1/2 kg around400gms)
2. Brinjal 4 to 5 count
3.Ginger& Garlic paste.
5. Chilli powder
6. Onion1 count,green chillies2to3
7.Garam masala 1 Tspn
8.oil and salt .

Preparation: we first marinate mutton with 1/2 spoon  of ginger garlic paste ,chilli powder,turmeric powder salt and add 1 spoon of oil.keep aside for half an hr then  transfer the mutton in a cooker just stir fry for 5 mins then add water to it.cook in a pressure cooker until 3 whistles( it depends upon the quality of mutton)some times it takes more time to cook the mutton.Make sure the mutton 80% cooked.
PROCEDURE:
1.Cut brinjal into big pieces and cut onions and green chilli.
2. Heat oil in a pan then add mustard seeds, green chillies and onions
3.when onions almost turn brown add ginger garlic paste.Fry for few mins then add brinjal pieces.
4.FRy few mins around 5 to 10 mins until brinjal is little soft.Then add cooked mutton to the pan.
5. Cook both brinjal and mutton and cover the lid for 10 mins until we see water oozes out frm curry.
6. Now add little chilli powder and fry well then we can add 1 to 2 glasses of water to the curry.I prefer adding the water which I used to cook mutton in the cooker this gives more tasty to the curry.
7. Cover with lid and cook for 10 to 15 mins.
8.Lastly I add 1 spoon of garam masala and cook for another 3 to 4 mins.Sprinkle some Coriander leaves on top of it.Serve hot with rice or roti.