Dosa Egg Sandwich#SundayFunday

Dosa Egg Sandwich is a popular street food where the traditional dosa is sandwiched with egg and spices. Egg Dosa is very simple, it comes together in just few minutes and makes for a great breakfast or snack. It is gluten-free and high in protein too. You will see many versions of this dish but the one I am sharing with you today is a twist to a regular dosa.

This dish can be served for breakfast or an evening snack along with chutney or sauce on the side.

Makes 2 Dosa Egg Sandwich
Ingredients
1 Cup Dosa Batter
Oil -as required
2 Large Eggs
1 Medium Onion - finely chopped
1 Green Chilly - finely chopped
1 Tablespoon Chopped Coriander Leaves
¼ Teaspoon Turmeric Powder
Black Pepper Powder as required
Salt to taste

Method

Beat the eggs with turmeric powder and salt, then add the green chilly and onion, give it a good mix and keep aside.

Heat a cast iron dosa tawa or a non-stick griddle over high heat. Once the tawa is hot, reduce the heat to low and splash the tawa with some water. Wipe the tawa with a kitchen cloth. Add a ladle full of dosa batter to the center of the pan and spread it using the back of the ladle to make a thin dosa.

Increase the heat to medium-high. Drizzle oil on the sides and on top of the dosa. 

When done remove this on to a plate (do not make this crispy or brown at the bottom) remove when still white at the bottom.

Again splash the tawa with some water. Wipe the tawa with a kitchen cloth. Add a ladle full of dosa batter to the center of the pan and spread it using the back of the ladle to make a thin dosa. 

Spread half of the egg mixtuer all over the dosa. Sprinkle pepper powder

Cover it with the other dosa gently and lighty press it. Cover with a lid and let the cook till the egg is done. Remove the lid.

 Once the dosa is nicely browned from the bottom, flip it using a flat spatula and cook on the other side for a minute or two.

Egg Dosa is ready. 

Cut it and serve hot with any chutney or sauce. Before making the next dosa, heat the tawa on high heat once again. Splash water, reduce the heat, and wipe the remaining water before pouring the batter. 

This is a perfect breakfast or evening snack which is satisfying and filling. 
Labels: Dosa, Egg, Breakfast, Snack, Sunday Funday, Healthy, Gluten free, South Indian, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is The Incredible Egg, January 2022.  

• Ajitsuke Tamago (Ramen Eggs) from Palatable Pastime
• Baked Eggs with Parmesan and Chives Karen's Kitchen Stories
• Beet-Marbled Eggs with Feta from Culinary Adventures with Camilla
• Dosa Egg Sandwich Sneha's Recipe
• Egg, Ham and Cheese Crepe Pockets from Making Miracles
• Huevos Rancheros from Mayuri's Jikoni
• Huevos Rancheros Verde from A Day in the Life on the Farm

Pull Me Up Cake#Foodieextravaganza

Pull Me Up Cake is also famously known as a Tsunami cake. The pulling of the sheet and chocolate falling upon the cake in slow motion makes you want to dig into it instantly. The fascination is all about the tickle and tumbles effect of frosting over the cake. 

That’s the reason my hubby wanted this cake, he is a chocolate lover. Which chocolate lover wouldn't want to have a pull me up cake for a birthday celebration. This cake made him so happy and it's vegan, used non dairy whipping cream.

Ingredients 
For the Cake Batter
1½ Cup All purpose Flour
¼ Cup Dark Cocoa powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Cup Water - Lightly warm ( or a tablespoon or two more)
½ Cup Vegetable oil
¾ Cup Caster Sugar
½ Teaspoon Vanilla powder
For Moistening The Cake / Simple Syrup
¼ ​Cup Sugar 2 Tablespoon Water
For The Cream Filling
¾ Cup Whipping Cream - whip till stiff peaks
For the Lava/Ganache
250 Grams Dark Chocolate - chop finely
250 Ml Whipping Cream 
½ ​Cup Milk - I have used soy milk
Method
Grease and line the bottom of a 5" tall round cake tin and dust the pan with flour. Keep the pan aside.

Sieve all the dry ingredients. In a bowl add the water oil and sugar, whisk well, till the sugar is melted , then add in the the dry ingredients in batches, alternating with the water , whisking it lightly with a whisk so that no lumps are formed, till all the flour and water is incorporated. The batter should be ribbon consistency. Pour the batter in the prepared cake pan. Bake it in a pre heated oven at 170°C for 30 - 35 minutes or till a skewers comes out clean. Cool the cake overnight.

The next day un mold the cake and remove the parchment paper and cut it into three layers.
For the Simple Syrup

Add the sugar and water in a sauce. Mix it well at low heat. Make a slurry that is not too thick nor too runny. You will need to cook it for at least 4 - 5 minutes or till the sugar is completely melted .

For the Lava/Ganache
Heat cream and milk stirring on medium heat till it starts to scald take off flame, add the chocolate and mix well till it melts. Let it cool it will thicken.

Moisten the first layer of the  cake with simple syrup.
Fill a piping bag with whipped cream. Place one layer and drench it with simple syrup then 

pipe it on the cake one centimeter away from the edge with whipped cream then place second layer on the top part and again pipe it with whipped cream, 

now place the third cake layer and on that do not add cream. Now lift the cake into a deep edge platter. 

Tent the cake all round with a acetate sheet / transparent plastic sheet and create a boundary/wall around the cake. Basically, the sheet should cover or enclose the cake properly/tightly. Seal the edges with tape.
Slightly warm the lava and pour over the cake inside the sheet. Do it slowly and gradually. 

Pull the sheet up and tada-tada!!! Your pull up cake fantasy/tsunami cake sweetly comes true!!

Dust it with cocoa powder.

Enjoy!!

Labels: Eggless, Healthy, Foodie Extravaganza Party, Cakes, Chocolate, Whipping Cream, Birthday cake, Pull Me Up, Vegan

Foodie Extravaganza Party - January 2022

Food Lust People Love: ​​Cheesy Creamed Leeks 
Karen's Kitchen Stories: Chocolate Truffle Cakes with Cappuccino Whipped Cream

Palatable Pastime: Havarti, Egg & Dill Breakfast Quiche
Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice: Oven-Baked Au Gratin Potatoes in a Pie Dish
Sneha's Recipe: Pull Me Up Cake
A Day in the Life on the Farm: Raspberry Parfait
Pandemonium Noshery : Vintage Icebox Cake

Chicken Pasta Caesar Salad#SundayFunday

Hearty and satisfying main-course salad, are so delicious and quick. This vibrant salad is so good on it's own that you don’t need to do much to make them into a delicious meal. This salad bowl will brighten up our dinner table with a colorful mix of veggies and greens.
Ingredients
1 Cup Grilled Chicken Cubes or Leftover Boiled Chicken
1½ Cups Macaroni
2 Cucumbers - chopped in tiny cubes
2 Tomatoes seeded & chopped in tiny cubes
2 Capsicum seeded & chopped in tiny cubes
2 Apple - chopped in tiny cubes
2 Tablespoons Vinegar
1 Teaspoon Salt
1 Teaspoon Black pepper
½ Cup Mayonnaise
1 Cup Caesar Dressing - Homemade
1 Teaspoon Mustard paste
2 Tablespoons Ketchup
2 Tablespoons Caster Sugar
1 Iceberg lettuce

For the Caesar Dressing
Ingredients
2 Cloves Garlic - minced
2 Tablespoons Lemon juice 
1 Teaspoon Mustard paste 

1 Teaspoon Worcestershire sauce 
1 Cup Homemade Mayonnaise
½ Cup Grated Parmigiano-Reggiano cheese
¼ Teaspoon Salt 
¼ Teaspoon Black pepper powder

Method

Whisk together the garlic, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan cheese, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.
Boil the macaroni as per package instructions and keep it aside.
Remove the big leaves of the lettuce. The small one chop it and use it in the salad.

Mix all above together, serve over a bed of iceberg lettuce, chill.
My Notes
I used my homemade Easy In A Minute Super Thick Mayonnaise - recipe to follow 

Labels: Chicken, Salads, Italian, International Cuisine, Main course, Mayonnaise, Homemade

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the beginning of the New Year 2022, is Wendy of A Day in the Life on the Farm.   

• A Day in the Life on the Farm: Asian Chicken Ginger Salad.
• Sneha's Recipe: Chicken Pasta Caesar Salad
• Palatable Pastime: Crispy Shell Chicken Taco Salad 
• Karen's Kitchen Stories: Italian Chopped Salad
• Amy’s Cooking Adventures: Oriental Chicken Salad 
• Food Lust People Love: Roasted Tomato Vinaigrette Steak Salad
• Our Good Life: Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons
• Mayuri’s Jikoni: Veggie Pasta Salad

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons

Wine Fruit Cake#SundayFunday

Fruit cake is one of the most popular recipes during Christmas. Make this wine fruit cake and it's delicious. For this cake you can use any wine, red or white. I have used red wine.

Ingredients

450 Grams Unsalted Butter
450 Grams Caster Sugar
450 Grams All purpose Flour
10 Eggs
1 Teaspoon Baking powder
½ Teaspoon Baking soda
2 Teaspoons Mixed Fruit essence
2 Tablespoon Heaped Molasses
1 Nutmeg - grated
400 Grams Mixed Fruits
600 Ml Wine

Method

Soak the mixed fruits in wine for a month or more.
An hour before starting to make the cake batter, place the mixed fruits in a colander and drain all the wine. Keep the wine and fruits separately.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour ( from the measured flour), mix well, keep aside.

Sieve the flour, salt, nutmeg, baking powder and soda, keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.
Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add little of egg at a time and continue beating till all the eggs are incorporated. Add the molasses , give it mix, then add in sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the fruits and fold in with a spatula gently till the fruits are well mixed into the batter.

Pour this into the prepared tins and bake in a pre heated oven at 170 degrees for 45 to 50 minutes or till a skewer comes our clean. As soon as the cake is out of the oven pour ½ cup each of wine in the baked cake tins. Let it soak, when cool cling wrap the tins and keep it overnight. Next day only slice and enjoy, You can cling wrap the tins and keep it for a month. These stay good and taste even more delicious.

The individual ones went to my friends.
Labels: Wine, Cake, Mixed Fruits, Christmas Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
• Crispy Pimento Cheese Cups from Palatable Pastime
• Ham and Brie Crostini with Jam from Making Miracles
• Neapolitan Cake from Amy’s Cooking Adventures
• Pepperoni Pizza Meatballs from Food Lust People Love
• Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
• Wine Fruit Cake Sneha’s Recipe