Savory Amrutha Phala

Ingredients:

Rice - 1 cup

Fresh grated Coconut - 1 cup
Butter Milk - 1 cup
Chopped Green Chili - 2tsp
Chopped Onion - 3 tbs
Chana Dal - 2 tbs
Oil - 2 tbs
Salt - 1tsp or according to taste
Mustard Seeds - 2tbs
Jeera - 1 cup

Method: 

  Soak rice for 3 to 4 hours with 2 cups of water.  Soak Chana dal for 1 hour. Grind soaked rice with water, coconut, butter milk together and keep it aside.  

In kadai prepare with oil,mustard seeds and Jeera when mustard seeds starts spluttering add curry leaves, onion, green chili and soaked Chana dal without water.  

After few min add rice paste, keep mixing it until it gets thick and it should separate from kadai, usually it takes around 8 - 10 minutes. 

 Grease a plate or glass dish and transfer Amrutha Phala to plate, apply oil to a spoon to spread it. Let it cool for 15 min and then make pieces. 

Mandakki/Puffed rice Sorekai Sandige/Vadiyalu

 Ingredients:

Puffed Rice - 200gm

Grated Sorekai/Bottle gourd - 3 cups
Green Chili paste - 1 tbs
Til/Sesame seeds - 2 tbs
Finely Chopped coriander - 2tbs
Finely Chopped Curry Leaves - 1tsb
Salt - according to taste

Method: 

Soak  puffed rice for 5 min, after 5 min squeeze and take out all extra water from puffed rice.  Mix remaining ingredients and slightly mash the mixture. 

To a small bowl apply or rinse with water and fill puffed rice to 1/2 inch and make sure it's even, tap it on a plastic sheet, keep repeating the process.

Sabudana Papad and Tomato mint Sabudana papad

Ingredients:

Sabudhana - 2 cup

Jeera - 1 tbs
Salt - 2tsp/ according to taste

Water - 14 cups

Method: 

 Wash and soak Sabudhana with 2 cups water over night.

In the morning add 12 cups of water, salt and let it boil for few min. Add Jeera and mix well.  On a plastic sheet spread 1tbs of sabudhana with 1 inch gap.

 

Tomato mint Sabudana Papad

Ingredients:

Sabudhana - 2 cup

Jeera - 1 tbs
Salt - 2tsp/ according to taste

Water - 14 cups

Totamo Chopped - 1 cup 

Mint - 1 cup

Method: 

 Wash and soak Sabudhana with 2 cups water over night.

In the morning add 12 cups of water, salt and let it boil for few min. grind tomato and mint with out any water. Add tomato mint paste, Jeera and mix well and boil it for few min.  On a plastic sheet spread 1tbs of sabudhana with 1 inch gap.

Dal Bati

 

Ingredients:

Bati

Soji/Rava- 1/2 cup

Wheat flour - 2 cups
Ghee - 2 tbs
Baking Soda - 1/4 tsp

Salt - 1 tsp

Dal:

Split Moong Dal: 1/4 cup

Chana Dal: 1/4 cup

Masoor Dal:1/4 cup

Toor Dal: 1/4 cup

Mustard seeds - 1tsp

Jeera - 1tsp

Hing - 1 pinch

Turmeric - 1/4 tsp
Chopped Green Chili - 1/2tsp
Chopped Tomato - 1/4 cup
Chopped Onion - 1/4 cup
Chopped coriander - 1 tbs
Ginger Garlic paste - 1/2 tsp
Garam Masala Powder - 1/2tsp
Ghee - 2tbs
Salt - according to taste
Chopped coriander - 2tbs

Method: 

Bati:

    Mix wheat flour, rava, baking soda, ghee and salt in a bowl, add water to knead the dough, dough should be tighter than chapathi dough. Close the bowl and set it aside for 10 min.   After 10 min apply oil on dough and knead it again and make equal size balls out of the dough.  

Grease baking tray and set the batis on tray.  Once oven is preheated to 400 degree F keep the baking tray in the oven and bake it for 20 min, every 5 min keep checking bati and flip the bati.  After 20 min if batis are not ready then bake for few more minutes.

   When Batis are ready apply ghee and serve hot with Dal.

Dal:

   Wash all dals and pressure cook with 2 cups of water, In a Kadai heat 2 tbs ghee and splutter mustard seeds, jeera and add bay leaves, hing, Onion, green chili, red whole chili, ginger garlic paste.  When onion gets soft add tomatoes, garam masala, turmeric, salt.  When tomatoes gets soft add cooked dal, mix well and let it boil for few min.  Garnish with cilantro and serve hot with Bati.

Sorekai /Bottle gourd Dosa

 Ingredients:

Long grain Rice: 1 cup

Idli Rice: 1 cup

Methi seeds: 1/2 tsp

Beaten rice: 1/4 cup

Urad Dal: 2tbs

Chopped Sorekai/ Bottle gourd with skin: 2 cup

Salt

Method:

Soak Long grain Rice, Idli Rice, /Urad Dal and methi seeds for 4 hours, Soak beaten rice for 10 min. Grind all soaked ingredients and transfer to a bowl,  Chop Sorekai into 1inch pieces. Grind Sorekai and add paste to batter. Add salt to the batter, Dosa can be prepared immediately or can be prepared after fermenting few hours.

Sorekai Dosa can be served with coconut chutney.

Bread Snack

Ingredients:

Soji/Rava- 1/2 cup

Chopped Bel pepper - 1 tbs
Grated Carrot - 1 tbs
Green peas - 1 tbs
Chopped Green Chili - 1/2tsp
Chopped Cabbage - 1 tbs
Chopped Onion - 1 tbs
Chopped coriander - 1 tbs
Ginger Garlic paste - 1/2 tsp
Daniya Jeera Powder - 1/2tsp
Oil - 2tbs
Salt - according to taste
Chopped coriander - 2tbs
Plain Yogurt/ Curds - 1/4 cup

Water - 1/4 cup

Method: 

Mix Rava with curds,  water and leave it for 5 min.  Mix all vegetables, ginger garlic paste, salt, daniya jeera powder to soaked rava.  

If you want you make bread into 2 slices. Spread rava batter on bread and toast it over hot tava/pan, spread rava batter on the other side and toast it both side with little oil on both side.

Serve hot with ketchup.

French Toast Casserole

 

Ingredients:

White / wheat bread -  1 loaf

Milk - 2 cups

Egg - 6

Cinnamon powder - 1/2 tsp

Melter butter - 2tbs 

Vanilla extract - 1tsp 

Brown Sugar - 1/2 cup

Chopped Walnuts: 1/4 cup

Method:

Step 1: Cut bread slices into bite size,

Step 2: Grease baking dish 8X8

Step 3: Spread bread pieces on baking dish

Step 4:  Beat milk, eggs, brown sugar,  melted butter and vanilla together in a bowl.

Step 5: Pour milk mixture over bread and make sure it covers on all pieces and sprinkle cinnamon powder and Walnuts on top.

Step 6: Cover baking dish and refrigerate for 8 hours.

Step 7: Preheat oven to 450 degree and uncover baking dish and bake for 30 - 40min.