Tomato Veg Shorba

A thick broth soup or shorba.. It acts as a whole meal.

• 4 - Red ripped tomatoes
• 1 - Red capsicum
• 3 - Medium carrots
• 1 - Medium onion
• 2 - Garlic pods
• 10 - Strands of Coriander leaves
• 1tbs - Mixed herbs powder (Oregano, thyme,rosemary)
• 1tbs - Dry red chilly flakes
• 1tbs - Oil
• 750ml - Water
• 1tbs - White/Black Pepper powder
• Salt to taste
• 1tbs - White Cream (Optional)

Method/Vidhiee:
1. In a pan add 250 ml of water and cook the tomatoes till their skin gets soften.
2. Meanwhile, wash the capsicum and dry it with a cloth.
3. Rub the capsicum with oil and slightly burn it over the flame.
4. Once the skin of capsicum gets slightly black. Remove from flame cool it.
5. Now once the tomatoes are done. Cool them and peel of the skin.
6. Roughly chop carrots, onions,garlic,coriander leaves, burnt capsicum, peeled tomatoes.
7. In a mixer jar add all the vegetables. Grind them to make a smooth paste.
8. Add 250ml water to the paste and grind again.
9. You have an option to strain the broth but, i suggest better you don't.
10. In a pan pour in the shorba and boil it.
11. Add the remaining water , salt, dried herb powder, red chilly flakes.
12. Boil it for about 10 mins.
Serve hot hot Tomato Veg Shorba in a big bowl with a touch of cream. It would definitely cleanse your system and fill your tummy too :))

An the countdown begins.. 15k page views. Thanks to all the souls who dropped in to the blog :))

Paitha Laadu

Paitha Ladu or otherwise called in Tamil as Paitha mav laddoo. It's a healthy, less time consuming,hassle free recipe. One of the oldest secret recipe of tamilnadu. Why not try for this Ganesh Chathurthi???

Serves 10 (Vary on sizeof the ladu and consumption)

• 150 gms - Paitham Parupu / Moong Dal / Split green gram
• 300 gms - White sugar powder
• 10gms    - Kaju/Cashew/Mundiri
• 10 gms   - Kismis/Ulrandha Dhrachchai
• 75 gms   - Ghee/Nei/Clarified butter
• 2            - Elaichi/Elakai/Cardamom

Method/Vidhiee:
1. Take a heavy bottom pan. Roast the paitham paruppu till they turn light golden brown.
2. Cool them and grind them into powder.
3. If you do not prefer the finest pieces you can sieve them to get the powder. I prefer those fine crunches adds to the taste.
4. Meanwhile, powder the sugar finely along with cardamom.
5. Make a fine powder. Do not use the skin of the cardamom.
6. Break the cashews and fry them in 1tbs of ghee.
7. Heat and melt the ghee so that its easy to mix with the powders.
8. Cool the ghee a bit so that you can add and make balls.
9. In a big bowl add pitham parupu /green gram powder, sugar,cashews,kismis and mix well.
10. Take a tablespoon of ghee and pour at one small portion of the powder.
11. Mix tight and make small balls.
12. First press tight then toss the ball and keep aside.
13. Keep the laadu in a vessel and let it dry for at least 2hrs.
14. Then transfer into a air tight box.

Ladu stays good for 3-4 days if kept away from light and ants :))
I recommend this amazing sweet to be tried by all. Simple to make yet tasty. Try it !!!

Beet Kola Vadis

Beetroot one of the least sort of vegetable during cooking. I was bored making cutlets, salads, raitas, sweets from beetroot. Happen to get to know this fried recipe of Beet from a  cookery show. As usual i made few add ons and name changes. Guess what the recipe was really a bang on hit. Try it!!

• 3 - Beetroot medium sized
• 2 - Green chilly (Depends on the hot meter of chilly can be added or reduced)
• 150gms - Roasted Gram dal/Pottu kadalai
• 4 tbs - Cornflour powder
• 50 gms  - Grated coconut
• 10 - Green coriander Strands
• 3cups - Oil to deep fry
• Salt to taste

Method/Vidhiee:

1. Wash well the beetroots. Peel of the outer skin. Grate them finely.

2. In a mixer jar add the roasted gram dal, green chilly,grated coconut,green coriander. Grind them well. Do not make paste.

3. Do not add water.

4. In a bowl add the grated beetroot, roasted gram dal mixture to it.

5. Add cornflour , salt and start mixing the mixture well to make sufficient balls.

6. Do not add water at any point. Water inside beetroot is enough to make a tight dough.

7. Start heating oil to fry the Vadis.

8. Once the oil is boiling hot add the balls made from the beet dough.

9. Lower the heat and drop the balls one by one from sides.

10. Now raise the heat.

11. Fry them so that they turn golden brown.

12. Once they are done drain excess oil and transfer them on to a tissue.

Serve hot.

Tip: Make medium sized balls. Do not make big or very fine balls it would spoil the taste limit factor.