Bruschetta with Mozzarella and Pesto

This is a Italian based dish served as a snack / appetizer.

Prep Time : 5 Mins
Cook Time : 5 Mins

Ingredients

• French Baquettes - 1 large
• Pesto Sacue - 2 tbsp
• Olive oil - 4 tbsp
• Salt and Pepper - 1 tsp
• Tomatoes slices - 4 (count)
• Garlic - 1 tsp , grated
• 1 pound fresh mozzarella cheese slices - 1/4"thick
• Mint leaves - garnish

Method

1. Pre-heat the oven 350F. 
2. In a bowl , add pesto , olive oil, garlic mix and keep aside
3. In a baking tray line up baquettes slices bake for 2 mins 
4. Then remove and place cheese slices and sprinkle salt and pepper and pesto sauce bake for 3 mins till cheese melts slightly 
5. Remove and lay a tomato slices garnish mint and serve 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Kovil Dosai (Srirangam) | Temple Dosa

Srirangam Kovil Dosai is a prasadam served in Kovil (like Thirupathi Ladoo). Temple Srirangam is in Tiruchi, TamilNadu . This is the easiest dosai and has quite a unique taste.My mom used to say to me to try to make this and for this i have followed the recipe by SrirangamGeetaradu (Mami's recipe).

Prep Time : 2hrs + 5 Mins
Cook Time : 10-15 Mins

Ingredients for batter

•  Pachaarishi /Raw rice - 1 cup 
• Ulthuparppu / Uraddal - 1 cup 
• Pulhangal arishi / Parboiled Rice or Idli rice - 1 cup (i used parboiled rice) 

Other Ingredients

• Ghee (clarified butter) 
• Molagpudi / Blackpeppercorns (Crushed) - 1 tsp 
• Cheera / Jeera seeds(Crushed) - 1tsp 
• Sukku pudi / Dry ginger Powder - 1 tsp 

Method

1. Soak batter ingredients for 2 hrs. Grind into a smooth batter add salt . 
2. In a pan roast black pepper corns and crushed keep aside. In the same pan add jeera roast and crushed lightly (both pepper and jeera roast separately) 
3. Add 1 tsp ghee in a pan add crushed jeera and pepper fry for few secs. 
4. Add into batter then add sukku pudi mix well 
5. Heat flat pan / dosa tava pour a laddle full of batter into pan(do not spread the batter, dosa looks like set dosa) 
6. Add ghee around the edges allow to roast in golden color then flip the dosa on the other side cook and gently remove. Repeat with the remaining batter. 
7. Serve with coconut chutney.

| Copyright © Malas - Kitchen 2016 | | All rights reserved