Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size

Water 400 ml

For coarsely grinding

Garlic

Whole pepper

Cumin

Curry leaves

For tempering

Oil or ghee

Mustard seeds

Methi seeds

Curry leaves

Whole red chilli

Method

Soak tamarind in a hot water extract the juice.

Coarsely ground garlic , curry leaves, cumin, whole pepper

Add this with tamarind juice

Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli

Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Dill Leaves Falafel Sandwich with Kuboos and Samoon

This recipe was  published in Kungumam thozi ((குங்குமம் தோழி) Ramadan Special 30 vegetarian Recipes on 15.06.2016 issue

Dill Leaves Falafel Sandwich

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways like indian falafel,falafel, dil leaves falafel. It is my family's favourite.

For Falafel

INGREDIENTS:

Dill leaves – 1 bunch

White channa – 200 gms

Garlic – 3 nos

Cumin seeds – 1 tbspn

White sesame seeds – 11/2  +11/2 tbspn(roasted)

Baking powder – 1 pinch

Onion  - 1 no chopped

Green chilli – 1 big

Salt to taste

Oil – for deep fry

METHOD:

Soak the channa whole night, wash and chop the dil leaves finely,

Roast the cumin seeds separately.

In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4^th done.

In that grinded paste add the balance sesame seeds and mix it, make small balls from the mixture, make a plum size ball and gently press them and deep fry in hot oil until nice golden brown.

The crispy Dill leaves Falafel ready.

Dipping Sauce

mayonnaise - 3 tbspn

garlic - 1 pod

curd - 1 tbspn

olive oil 2 tspn

Blend everything in a blender.

For sandwich

need readymade kuboos or long bun (samoon)

cheese slices

lettuce

carrot and cucumber cut into match stick size

Serving suggestion

Take a bun or kuboos spread the dipping sauce on it. Arrange it into a sandwich form.

Enjoy homemade healthy Greene falafil sandwich

Hot and sour soup

 Recipe Source :  Tarla Dalal (from street food cook book)

Soups are good for health. Very comfortable  diet for all age group.

Hot and sour Vegetable soup

Oil – 2 tbspn

Garlic – 1 tbspn

Cabbage – ½  cup

Carrot  - ½ cup

Spring onion – 1/4 cup

Cauliflower - - ½ cup

 Vinegar – 2 tbspn

Soya sauce - - 1 tbspn

Chilli sauce – 1 tbspn

Pepper

Salt

 A pinch of MSG (Mono sodium glutamate – optional

For serving

Chillies with vinegar

Soya sauce

Chilli sauce

Corn flour  -  3 tbspn dissolved in ½ cup of water

Heat oil and add garlic sauté on high flame for few seconds

Add cabbage carrot cauliflower spring onion for few minutes

Add 4 cups of water add chilli sauce, soya sauce, vinegar salt and pepper

Mix well simmers for 2 minutes

Add cornflour mix well simmer for two minutes the soup thickens, while stirring occasionally

Pour equal portion of bowls serve immediately serve immediately with chilli sauce, soy sauce. And chillis in vinegar

sending this recipe to Srivallli 's  cooking from cookbook challenge April 2017

Restaurant style Hot and Sour Vegetable Soup, Cabbage,Carrot, cauliflower