Thavala Vada

Ingredients:

1/2 cup parboiled rice
1/2 cup toor dal
1/2 cup channa dal
1/2 cup urad dal
1/4 cup moong dal
4 red chillies
2 green chillies
3 tsp finely chopped coconut pieces
2 tsp oil for seasoning
1 tsp mustard seeds
2 sprigs curry leaves
4 tsp chopped coriander leaves
oil for deep frying

•  Soak parboiled rice, toor dal, urud dal, channa dal, and chillies together for 4 hours. 
•  Drain, grind them together to a coarse mixture  without adding water. 
•  Soak moong dal for 1 hr.
• Mix  moong dal (whole) , salt, hing, coconut pieces, coriander leaves to the mixture. 
• Heat oil in a kadai, splutter mustard seeds, curry leaves. Add this seasoning to the mixture. 
• Heat oil , when it is really hot take a small ball of mixture and press in between your palm . 
• slip it in the oii and Deep fry till golden brown.

Enchilada

Ingredients:


1 14 0z  enchilada sauce

8 corn tortillas

1  tin black beans

chili powder 1 teaspoon

salt to taste

1/2 cup shredded Cheese

Directions:


Preheat oven to 350 degrees F.

1. First greese the glass oven proof  tray with olive oil and pour one forth of the enchilada sauce into the bottom of a baking dish.

2. In a bowl add the washed black beans and mash it, then add chilli powder, cut onion and salt.

3. Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft.
4.Place 2 tablespoons of black bean mixture, chopped onion and shredded cheese onto the bottom of a tortilla. Roll the tortilla up and place same side down into the baking dish. Repeat the process for the remaining tortillas.

5. Pour the remaining enchilada sauce over the filled tortillas. Top with the cheese  and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.