Tuesday, April 19, 2011

Dil Leaves Falafel

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.indian falafel,falafel, dil leaves falafel.My family's favourite.


Dil 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 – little
Onion  - 1 no
Green chilli – 1 big
Salt to taste

Soak the channa night itself, wash and chop the dil leaves finely, then roast the cumin seeds.
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 3/4th done.
In that grinded paste add the balance sesame seeds and mix it, make small balls in that mixture, slightly flat them and deep fry in oil until nice golden brown appears.
The crispy Dil leaves Filafil ready.
Please see filafil sandwich recipe  in tamil.

Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya


Linking to Guru's Cooking Vagan Recipes,Cutchi kitchen 100 th Post giveaway

Sunday, April 17, 2011


Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml
In 1 tsp oil roast and grind 
Cumin seeds – 1 tspn
Green chilly –2 nos
Grated coconut – 1 tbsp
Channa dhall – (kadalai paruppu) – 1 tsp
Rice – 1 tspn
Methi seeds – 5 nos
For tempering:
Oil – 1 tspn
Cumin seeds – 1 tspn
Mustard seeds – 1 tspn
Garlic – 2 nos (chopped)
Curry leaves – few nos
Asofoetida - little
Soak the rice and channa dhall for 20 mins.
Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          
With that paste add one glass of water and boil it in low flame for 5 mins.
Add laban (moor) in to it.
Finally temper the above said ingredients and add to kuzhambu.
Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

If you use curd add 2 cups of water and make the butter milk.

Wednesday, April 13, 2011


                     KEERAI BONDA
Urud dhall – 200 gms
Ginger – finely chopped 1 tbspn
Green chilly – 2 nos
Keerai – 1 bundle
Onion – 1 big
Salt – to taste
Idli soda – 1 pinch
Curry leaves – few
Coriander leaves , mint – few
Oil – for deep fry
Pepper crushed – few

Soak urud dhall for one hour, then grind it to a nice paste with salt.
Finely chop the washed keerai.
In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.
In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.
This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.
In tis bondas i have added the palak keerai.

Coriander leaves – ½ cup
Seedless dates – 5 nos
Red chilly – 4 nos
Onion – 1 small
Tamarind – little
Salt – to taste
Urud dhall – little
Oil – little
In a pan heat the oil in that add the above said ingredients except dates, sauté for few mins then add dates and grind it to a nice paste. Now the tasty dates coriander chutney ready.

Wednesday, April 6, 2011

Beetroot Peanut Raitha & Award

One of my arusuvai friends, Mano Swaminathan akkaa and a blog friend Aruna Manikkam made Carrot peanut raitha. For a change, I made beetroot peanut raita.
This raita looks very colourful, healthy, nutty and keeps our body, cool. I made this as per my taste.


Grated Beetroot - 1 no big size
curd - 200 ml
green chilly - 1 no
salt - as per taste
garlic - 2 no
Roasted peanut - handful
coriander leaves - 2 tbspn


Grind green chilly, garlic and peanut coarsely.
Add curd, salt, chopped coriander leaves and beat (mix) nicely.
Keep it in the fridge and allow to cool.
Serve it with biriyani or pulao.

In this blog first award from ambreen simply sweet savory
Thank you ambreen