Chingudi Masala ( Shrimp Masala)

Ingredients:
1/2 lb Large raw Shrimp
1 Medium Onion diced
2 Medium sized Tomato diced
1 Tbs Ginger garlic paste
1/2 Tbs Coriander powder
1/2 Tbs Cumin powder
1/2 Tsp Turmeric powder
1/2 Tsp Red Chili powder
Pinch of Garam Masala powder
Oil and salt as required

Preparation:

In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the shrimp and fry until 80% of the fish is cooked. Keep aside the shrimp fry.

In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.

Then add fried shrimp to it and cook it for another 5-7 minutes.

Add garam masala powder to it mix it well and thats it.

Serve hot with white rice and dal. 

Dosa

Ingredients:
3 Cups Raw rice
1 Cup of Urad dal (Split black lentils)
2 Tbs of Chana dal (Split Yellow lentil)
1 Tsp of Fenugreek seeds
Salt to taste
Butter for serving

Preparation:
Wash the urad dal, raw rice, chana dal and methi seeds. Soak in enough water for at least 4 hours.
Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours but keeping the batter overnight is better. Add salt just before you make dosa and mix well
Heat a non-stick pan and grease lightly with ghee or oil. When hot, sprinkle a little water, pour 2 to 3 tablespoons of batter and flatten it out with a flat base bowl. I use a flat base steel bowl to make my dosa and cook on one side.
Pour a little ghee or oil along the edges while cooking. When crispy, fold and serve hot with Coconut Chutney.

Piaja Saga Kanji (Spring Onion and Rice Soup)

Ingredients:
3 Bunches of Spring Onion
1-1/2 Cup Cooked Rice
3 Dried Mango
4 Cups Water
3 Red Chili
3 Cloves of Garlic crushed
1 Tsp Turmeric Powder
1 Tsp Mustard seed
Salt to taste
Oil for tempering

Procedure:
In a saucepan add water, rice, turmeric and dried mango and bring it to boil. Boil the mixture until water quantity become half.
Then cut the spring onions, not the thick part only the leaves and add into the water and rice mixture. Add some salt but careful the dried mango itself has enough salt. So check the salt then add enough to it. Bring the mixture to boil until the nice aroma of the spring onion comes may be 5-10 more minutes.
Now we will add tempering to the mixture. In a pan heat up some oil, then add red chili, add mustard seed, after the mustard seed crackles add crushed garlic to it. Saute for few seconds then add this tempering to the water and spring onion mixture.
Boil the mixture for one more minute and voila this is that simple.
Serve hot with rice and some curry. You can just have it just like that as soup.

PS: If you have fermented rice water then reduce the number of dried mango in the recipe.

Egg Provencal

Ingredients:

1 Tbs olive oil

1 cup of your favorite tomato sauce 

1/2 cup half and half

1 spring of rosemary

4 eggs

1/4 cup Shredded Parmesan

Pinch of Italian Seasoning

Salt & Pepper

Preparation:

1. Heat the olive oil over medium heat in a cast iron skillet. Add the tomato sauce and half and half and stir until incorporated. Cut the sprig of rosemary into small pieces and add half of them to the sauce. Bring to a lively simmer.

2. Crack each egg, one at a time, into a small ramekin and gently pour it into the skillet. Make sure to space them evenly.

3. Continue to simmer over medium heat for about 2 minutes until the bottoms of the eggs turn white. This is for over-easy poached eggs with loose yolks. If you like your eggs more well done, cook them for another 1-2 minutes.

4. Then sprinkle the Parmesan and Italian Seasoning over the top and place under the broiler for another 30-45 seconds until Cheese melted.

5. Garnish with additional bits of fresh rosemary, salt & pepper. Serve with a toasted baguette. Enjoy while warm.

Baked Eggs

Ingredients:

4 Tbs Thickened cream
2 Tbs Butter
4 Eggs
Handful of Parmesan, Grated
1/2 Tsp Italian Seasoning
Freshly cracked black pepper

Preparation:Preheat the oven to 350F.
Place butter and 2 tablespoon of cream into each of two ramekins.  Place in the hot oven on a tray until the butter melts and the mixture starts to bubble.
Remove from the oven and carefully place two cracked eggs in each dish.  Sprinkle with the parmesan, herbs and pepper, and place back into the oven for around 5 – 10 minutes, or until the whites of the eggs are cooked and the yolk are still runny.
Serve with some crusty bread, I love to have this baked egg with some garlic bread .