Sunday, April 30, 2017

Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size
Water 400 ml

For coarsely grinding
Whole pepper
Curry leaves

For tempering
Oil or ghee
Mustard seeds
Methi seeds
Curry leaves
Whole red chilli


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

Tuesday, April 11, 2017

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

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
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 3/4th 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
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

Sunday, April 2, 2017

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
 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