Goetta, Fried Apples and Suji Toast

Ingredients

• 4 pcs apple (medium, firm-tart like Granny Smith or Honeycrisp)
• 4 tbsp unsalted butter
• 0.25 cup light brown sugar (packed)
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tbsp lemon juice
• 0.25 tsp salt
• 2 tbsp water (or apple cider for richer flavor)

Instructions

1. 1

   Prepare the apples. Peel (if desired), core, and slice the apples into uniform 1/4-inch thick wedges. Place them in a bowl and toss with the lemon juice to prevent browning.

2. 2

   Sauté the apples. In a large skillet, melt the butter over medium heat. Add the sliced apples and cook, stirring occasionally, for 5-7 minutes until they just begin to soften.

3. 3

   Add sugar and spices. In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Sprinkle this mixture evenly over the apples and stir gently to coat.

4. 4

   Create the glaze. Pour the water or apple cider into the skillet. Bring the mixture to a gentle simmer and cook for another 5-8 minutes, stirring occasionally, until the apples are tender and the sauce has thickened into a syrupy glaze.

5. 5

   Serve. Remove the skillet from the heat. Serve the fried apples warm as a side dish or as a topping for your favorite breakfast or dessert.

Ingredients

• 1 cup Rava (Fine semolina works best for a smooth texture)
• 8 slice Bread Slices (Whole wheat or brown bread recommended)
• 0.5 cup Curd (Plain, slightly sour yogurt)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Deseeded and finely chopped)
• 0.5 medium Capsicum (Finely chopped)
• 2 whole Green Chili (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Freshly grated)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Flakes (Optional, for extra heat)
• 0.125 tsp Hing (A small pinch of asafoetida)
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Ghee (For frying, can be substituted with oil)
• 0.25 cup Water (As needed to adjust batter consistency)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine 1 cup of rava, 1/2 cup of curd, and 1/4 cup of water. Mix well to form a thick paste without lumps.
   • Add the finely chopped onion, deseeded tomato, capsicum, green chilies, grated ginger, and coriander leaves to the bowl.
   • Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili flakes (if using), a pinch of hing, and 3/4 tsp salt. Mix everything until well combined.
2. 2

   Rest the Batter (15 minutes)

   • Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the rava to absorb moisture and swell, ensuring a perfect, non-grainy texture.
3. 3

   Apply Batter to Bread

   • After resting, check the batter's consistency. It should be a thick, spreadable paste. If it seems too thick, add 1-2 tablespoons of water to adjust.
   • Take a bread slice and spread a generous, even layer of the suji mixture on one side, covering it completely from edge to edge.
4. 4

   Pan-Fry the Toast (5-6 minutes per toast)