Egg Pulusu

Ingredients
Boiled Eggs -2
Cumin Seeds
Curry Leaves
1 Big Onion finely chopped
1 tsp Ginger Garlic paste
1 Tomato finely chopped
2 Green Chillies slit lengthwise
1 tbsp Dry Cocunut Powder-Optional
Tamarind Pulp - 1 tbsp
Chillie powder to taste
Jeera Powder- 1 tsp
Dhania Powder-1 tsp

Heat 3 tbsp oil in a wok. Splutter Cumin Seeds,Curry Leaves.Add onions,ginger garlic paste,green chillies and saute till golden brown.Add the tomatoes and cook till mushy.Add the tamarind pulp and the powders with a cup of water and cook for 6-7 minutes.Add salt to taste.Finally add the eggs and garnish with Coriander

Rava Idli

Ingredients
1 Cup Sooji
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Ginger Chooped finely
2 tsp Green Chillies finely Chopped
2 tbsb grated Carrot
6-7 Curry leaves
2 tbs finely chopped Coriander
1 Cup Beaten Curd
Salt to taste

Heat 1 tbsp Oil and splutter cumin seeds,mustard seeds,Green chillies ,Grated ginger.Add the rava and keep mixing till the rava is slightly golden brown.Let the rava cool and add the curd ,Carrot,Salt and little water and set aside for 1-2 hours.

Finally grease the idli plates with ghee and add the rava and steam for 10 minutes.

Neer Dosa

Ingredients
1 Cup Raw Rice soaked for 3-4 hours

Grind the rice with a cup of water and set aside for an hour.Add salt and another cup of water.Batter should be nearly the consistency as water.
I dont use a dosa pan.I use a nonstick pan which is flat bottom and has a rim.Grease the pan with little oil with onion.When its of medium heat pour the batter and tilt the pan such that batter is evenly spread.Cover with a tight lid and cook for 2-3 minutes. When done fold it half and again fold it half.

Egg Roast

Ingredients
1 Boiled Egg halved
Salt to taste
Grounded Black Pepper to taste
2 tsp Oil

Heat Oil in a wok fry the boiled eggs .Add Salt and Pepper to taste

Rasgulla

Kheema Paratha

Ingredients

Chapathi Dough

For the filling
Kheema - 2 Cups
Onions 1 Cup finely chopped
Green Chillies -Finely Chopped
Ginger Garlic Paste - 1tsp
Dhania Powder - 1tsp
Garam Masala - 1/2 tsp
Salt to taste

Prepare the chapathi dough and set aside.Meantime prepare the filling.
Heat 1 tbsp oil in a wok.Add Onions,ginger garlic paste,Green chillies and cook till golden brown.Finally add the kheema and cook till all the water evaporates.Add all the powders and mix well.Finally add half cup water and cook till the kheema is dry.

Grind the filling in a mixer for 5 secs.

For the Paratha
Take a small ball of the dough and make a cup shape with the rim thin.Add the filling into the Cup and seal the cup.Pat the ball with your hands on the ball to make a flat round shaped.
With a rolling pin you can have some final touches.

Heat a tawa and place the paratha and cook till light brown.Add butter or ghee and cook for 2-3 Minutes.