Oats Sandige

Ingredients:
2 cups white Rice
3 cups Oats
8-10 Red Chilies
10-15 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Soak the oats in water for about 2-3 hrs(Put around 4 cups of water for 3 cups of oats).

Crush the red chillies and curry leaves.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, around 2 liters of water and mix them well. The consistency of the batter should be like that of milk.

Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 200 Sandiges.

Kanchu Huli(Grape Fruit) Rasam(Soup)

Ingredients:
1/2 medium sized Grape Fruit / Kanchu Huli
1/4 - 1/2 inch sized Ginger
Small lemon sized Jaggary
1/8th tsp Turmeric powder
2 - 3 Green Chillies
5 - 6 Curry leaves
2 - 3 strands of Coriander leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafetida powder
Salt to taste

1 tsp Ghee

4 - 5 cups Water

Recipe:
Cut the green chillies vertically into two long halves as shown in the picture below. Cut the grape fruit into two halves. Mash the ginger as shown in the picture below.

Put water, jaggary, salt, mashed ginger, turmeric powder, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.

Squeeze the grape fruit piece, add the grape fruit juice  and chopped coriander leaves to Rasam and bring it to boil.

Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.