Tomato Bread Toast

Ingredients:

Bread slices 6

Tomatoes 3

Rice flour 1 cup

Curd 1 cup

Green chillies 3

Ginger ½ inch

Ghee or oil 3 to 6 teaspoons

Salt as needed

Preparation:
1. Cut tomatoes and green chillies into pieces. In a mixie add  rice flour, tomato pieces, green chilli pieces,ginger pieces salt and curd. Make it into medium consistency batter.

2. Heat a pan and lightly toast the bread on both sides. Spread the batter on one side. Gently flip it over to the other side. Add ½ to 1 teaspoon of oil along the circumference of bread. Turn the flame to medium flame. When it is fully roasted. Serve hot with ketchup.

Matris or Wheat crackers

Ingredients:

Maida 1 cup

Atta or wheat flour 1 cup

Ghee ¼ cup

Baking soda 2 pinches

Ajwin seeds or Vamu 2 teaspoons

Hot water

Oil for deep frying

Preparation:

1. In a big bowl mix maida, atta, salt, ajwin seeds and mix well. Add melted ghee, hot water for kneading the dough. Make the dough into chapathi dough.

2. Make it into flat big thick chapathi, it should be thicker than puri.

3. With a round lid or cookie cutter make them into circular 2 inch diameter circular rounds. Prick them with fork on each circular rounds 3 to 4 times.

4. Heat a deep pan add oil for deep frying after oil is heated add the matris one by one.

5. Uniformly fry them until they turn golden in color. Gently flip them over to the other side. When they turn golden in color transfer them to a tissue paper.

6. After they cool. Store them in air tight container.

Rice flour starteror beyapindi punukulu

 For poojas when we have make different varieties, I tried this out they turned very crispy, kids liked it. Very easy, you can add onion, green chillies and ginger.

Ingredients:

Rice flour 1 cup

Curd ½ cup

Baking soda 3 pinches

Red chilli powder 1 teaspoon

Salt as needed

Oil for deep frying

Preparation:

1. In a big bowl mix rice flour, curd ,salt, red chilli powder and water. Make it into medium consistency batter.

2. Heat a pan add oil for deep frying, gently drop the batter with a spoon.

3. When turn golden yellow in color gently flip it over to the other side. When are fully fried, transfer them to tissue paper.

Beerkaya Thokku Pudina Pachadi or Ridge gourd skin Mint Chutney

Ingredients:

Pudina leaves 2 cups

Ridge gourd skin 2 (ridge gourd or beerakaya)

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 1 teaspoon

Jeera or Cumin ½ teaspoon

Red chilies 4

(Adjust accordingly)

Ginger ½ inch piece

Green chilles 2 (Adjust accordingly)

Hing 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:

1. Cook the ridge gourd skin in cooker and keep it aside. Heat a pan and add ½ teaspoon of oil, after oil is heated add the pudina leaves. In about 3 minutes they will lose water and change color. Switch off the stove.

2. Heat a pan and add the remaining oil, after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter.

3. In a mixie or grinder grind the tadka. Add the pudina and beerakaya thokku, green chilies, ginger, tamarind and salt adding little water.

Sending this Beerakaya Thokku Pudina pachadi or Chutney to Sravani Roti Pachadi event.

Potato Boondi curry or Aloo Boondi curry

Ingredients:

Potatoes 1 pound or ½ kg

Boondi 1 cup

Onion 1 (optional)

(chop into small pieces)

Turmeric powder 1 pinch

Red Chili powder 1 teaspoon

(adjust accordingly)

Oil 2 tablespoons

Salt as needed

Preparation:

Click here for the link of preparation of boondi.

1. Cut potatoes into even sized cube pieces.

2. Heat a pan and add oil after oil is heated turn into medium low flame, add the onion pieces to it, after the onions turn translucent and add the potato pieces.

3. After they turn into golden color add salt , turmeric powder and mix well.

4. When they are cooked and crispy add boondi and mix well, cook for 2 minutes.

5. Add red chili powder mix well and switch off the stove.

Papaya Oats Burfi

This burfi is made by best friend Mrs.Indira. Very healthy recipe. Simple tasty yummy ... tempting for kids ...

Ingredients:

Papaya 2 cups

Oats Powder  1 cup

Sugar  1 cup

(adjust accordingly)

If the papaya is sweet you can reduce, or increase depending on your taste.

Ghee 1 tablespoon or 3 teaspoons

Elachi powder ½  teaspoon

Rainis 1 teaspoon

Cashews 1 teaspoon

Preparation:

1. Grate papaya. Heat a pan add 1 teaspoon of ghee after it is heated. Add raisins and cashews and when are fried keep them aside.

2. In the same pan add the remaining ghee and add the grated papaya. Stir in between, cook in low flame. When the it starts to thicken add sugar and mix well.

3. When the sugar is fully mixed add the oats powder and mix well.  Stir continously until it thickness. Add elachi powder and mix well. Switch off the stove.

4. Grease a plate with ghee and transfer the burfi to the plate. Garnish with ghee roasted raisins and cashews.

5. Grease a knife gently and cut them into pieces when the burfi is hot.

This is my friends six year old daughter Shriya's drawing of Lord Sri Sai baba. I really appreciate her effort.

Dondakaya or Tindora or Kovakka or Tondekayi or Ivy gourd or Little gourd oven fry

Ingredients:

Dondakayalu / Tindora / Ivy Gourd/ Little Gourd 1 pound or ½ kg

Turmeric powder 2 pinches

Oil 1 teaspoon

Red chili powder 1 teaspoon

(adjust accordingly)

Salt as needed

Preparation:

1. Wash and clean the dondakayalu cut the ends. Cut them into rounds. In a wide mix the dondakaya, oil and salt ; mix well. Grese a oven tray and and spread the donadakaya pieces on it. Pre-heat the oven at 350 and keep the tray the oven.

2. Bake for 10 to 15 minutes and broil for 5 to 10 minutes. Remove from oven and add little salt, turmeric powder and red chili powder.