naidufoodrecipes: November 2011

Thursday, November 17, 2011

Chettinad Masala Dosa


1.Dosa batter – 4 cup
2.Oil – 2 tb sp
3.Onion (chopped)- 1 cup
4.Tomato – 1/2 cup(chopped)
5.Green chilly – 1
6.Ginger garlic paste – 2 tea sp
7.chilly powder – 1 tea sp
8.Coriander powder – 1 tea sp
9.Turmeric powder – 1 pinch
10.cashew – 1 tea SP
11.Tomato sauce – 1 tea sp
12.Coriander leaves


1.Heat oil in a pan and add onion.
2.When onion turns to brown,add tomato,ginger garlic paste and green chilly.
3.When oil seprates,add chilly powder,coriander powder and turmeric powder.
4.Add cashew paste and tomato sauce.Stir well.
5.Add coriander leaves.Stir well.
6.Heat a non-stick tawa and pour a spoonful of pumpkin dosa batter inthe centre, spread with the back of the spoon to a thin round.
7.Pour a tsp of ghee over it. 
8.Turn the other side for a few seconds and remove from the pan. a portion of the masala in the center and cover it with the other half of the dosa.
10.Serve Hot.

Filipino Egg Rolls

 Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.


1 pound ground pork or ground beef
1 cup shrimps,minced
½ cup onion, minced

½ cup carrots, minced
 5 garlics, minced
½ teaspoon salt

½ teaspoon black pepper
1 egg, beaten1 tablespoon oyster sauce
1 tablespoon Fish Sauce 

Lumpia Wrappers (try 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying


1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.
6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: 
first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.
7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not 
too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove 
the excess oil. Place egg roll on layers of paper towels to drain.
8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

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