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 FILAFIL

INGREDIENTS:

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

METHOD:

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 3/4^th 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.


4.6.13
Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya

16.9.13

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

MOOR KUZHAMBU

INGREDIENTS:

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

Method:

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.

 NOTE:

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

PALAK KEERAI BONDA, DATES CORIANDER CHUTNEY

                     KEERAI BONDA

INGREDIENTS:

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

METHOD:

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.

                DATES CORIANDER CHUTNEY

INGERDIENTS:

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

MEHOD:

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.

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.

Ingredients:

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

Method

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