Eggplant Parmesan

Ingredients

2 lbs (about 2 large) eggplants
Kosher salt
Tomate and garlic Pasta souce
1 clove garlic, peeled and minced
Olive oil
8 ounces ricotta cheese
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
2 Tbs all purpose flour mix in 1/2 cup of Water
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Method
1. eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, and basil; season with salt and pepper.
3.Dip eggplant slices in Water and flour mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.
4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

MASALA VADA

Ingredients:

.2 Cup Chana Dal
.1/2 Cup Raw Rice
.Jeera (Cumin Seeds)
.Chopped onion
.green chillies
.ginger
.Oil for frying
.Salt for taste

Method:

.Take chana dal and soak it for about 3-4 hours.
.Soak Other side rice, and jeera.
.Once the dal is soaked keep aside 1/4th of the amount of dal and grind the rest of the dal along with the rice and jeera.
.Once the batter is soft remove and mix the dal that We set aside.
.Chopped onion, green chillies and ginger can be added to the batter along with the salt.
.Heat oil in a kadai.
.Wet your hands and make flat vadas and put them into the oil.
.Fry till brown.
.Serve with any chutney or Tomato Ketchup.

MEDU VADA

Ingredients:

• 2 Cups raw rice
• 2 1/2 Cups urad dal(split black lentis)
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil

Method:
Keep dal(split black lentis)
and rice in water and leave it for 5 hrs.
•
Drain it and grind it to make a paste.
•
Now add chopped onion, green chilies and salt and make it like a batter.
•
Heat the oil in pan.
•
Take small portions of the batter in ball like shape flatten it make a hole in the centre and deep fry it.
•
Fry it till it turns golden brown.
•
Medu Vada is ready