ONION EGG

Required:
Boiled egg-4
Onion-2 medium sized
Fennel powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Coconut milk-1/4 cup

Preparation:
Cut egg into two pieces. In a pan heat oil and add finely sliced onion. When it becomes translucent add salt, chilly powder, fennel powder, turmeric powder and coriander powder. Add coconut milk and allow to cook. When it is well cooked remove from flame. In a plate keep eggs facing the cut side up. Spread cooked onion masala over eggs and serve with rice, chapathi or dosa.

PEAS GRAVY

Required:

Dry peas-1 cup

Onion-2

Chilly powder-1 tsp

Coriander powder- 3/4 tsp

Turmeric powder-1/4 tsp

Garam masala-1/4 tsp

Coconut scrapping-1/2 cup

Fennel-1/4 tsp

Cinnamon-1/4 inch piece

Oil-1 tsp

Preparation:

Soak dry peas for atleast 4 hours. Pressure cook peas with onion for 7 minutes. Grind coconut with chilly powder, coriander powder, turmeric powder and garam masala. Heat oil in a kadai and season with fennel and cinnamon. Pour the cooked peas and masala. Add salt to taste. Allow to cook for 5 minutes. Serve with idly, dosa, poori or chapathi.

BAJJI

1. Raw banana bajji: Peel the raw banana and make thin slices. Soak in salted water for 15 minutes. Drain water. Dip in the bajji batter (http://homemaking4u.blogspot.com/2009/08/bajji-batter.html) and deep fry until it becomes golden brown. Serve hot with coconut chutney.

2. Brinjal bajji: Slice the brinjal into 1/2 cm round slices. Soak in salt water for 15 minutes and drain water. Dip in the bajji batter and deep fry until it becomes golden brown. Serve hot with coconut chutney.

3. Potato bajji: Peel the skin of potato and slice into 1/2 cm pieces. Dip in bajji batter and deep fry. Serve hot with tomato chutney.

4. Chilly bajji: Get bajji chilly (big sized light green chilly-less hot variety) also called as hyderabadi chilly in india. Break slightly with hands and soak in salt water for 15 minutes. Drain water completely after 15 minutes. Dip in bajji batter and deep fry. Tastes good when served hot with coconut chutney.

5. Onion bajji: Peel onion and make thin slices. Dip in bajji batter and deep fry. Serve hot with spicy tomato chutney.

6. Raw green apple bajji: For apple bajji prepare the batter without chilly powder. Slice apple, dip in batter and deep fry. Serve hot with tomato ketch-up.