Linking posts from my cookbook for Street Party event

I am so happy to see the announcement on "Street Party" made by Shama @ easy2cook recipes.

Shama is hosting the event for Jagruti's Cooking Odyssey

Street food always had special place in my heart as they not only taste yummy but also boost immunity. We used to keep a 'street food evening' sometimes tasting at different stalls at khao gali.  There are various stalls serving dosas, vadapav, pav baji, parathas, momos, sandwiches, idlies, pani puri, sev puri, dahi puri, ragda puri......OMG the list will go on and i am already drooling :p 

As certain seasons carries certain diseases and to cut intake of transfat, making them at home is the best option. These recipes entered my cookbook for that reason after many R & D, trial & errors, discussions with friends and entered my lab, underwent a good chemical change to present an yummy dish.

I was overwhelmed to see the word 'unlimited entries' as I would have had a tough time in selecting the best street food from my cook book if it is a limited entry.

So here I am presenting the various posts i have linked there for participating in that event.

1. Chutney Sandwich  

2. Kutchi Dabeli

3. Pani Puri / Gol Gappas 

4. Momos / Dimsum/ Dumplings

5. Pav Bhaji

6. Beetroot Cutlet / Tikki / Pattice

7. Moongphali Chat / Kadalai Sundal / Groundnut Salad

Shama and Jagruti for giving this wonderful opportunity in which I am participating with immense pleasure.

I wish all the participants 'All the best"

Easy rasam

Sharing with you another simple version of a rasam variety. If you don't have stock of rasam powder don't worry, just follow the procedure below.

Rasam tastes different when the procedure, ingredients and combinations, cooking chemistry varies. so you can present the dish with same name with a new twist in taste & look.

I prepare this specially for my FIL who has chewing problem. So I cook the tomatoes along with  dhal (so that portein intake is also taken care of) and grind it to nice paste & prepare the rasam.

Don't think the list is too...oo long. they are the basic masala powders that you will be having in the kitchen. If not then go ahead and add some sambar powder. Rasam will still taste divine and different!

Ingredients :

1. Tomato - 1 big
2. Toor dal - 1/4 tea cup
3. Dhania powder - 1.5 tsp
4. Jeera powder - 1 tsp
5. Pepper powder - 1/2 tsp
6. Red chilli powder - 1/4 tsp
7. roasted & powdered fenugreek powder - 1 pinch (optional)
8. Tamarind - 1/2 lemon size
9. Asafoetida powder - 1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Salt to taste
12. Jaggery - 1 tsp
13. Coriander leaves finely chopped - 1 tsp
14. green chilli slit - 1 no
15. Ghee - 1tbsp
16. Mustard seeds

Procedure :

• Soak tamarind in 1/2 cup of hot water for 10 minutes and extract the juice & pulp using 2 more cups of water.
• Chop tomatoes finely
• Wash and pressure cook dal adding tomato pieces till 3 whistles.
• In the meantime, Add  asafoetida, dhania, jeera, pepper, fenugreek, red chilli and turmeric powders, Slit Green Chilli, Jaggery to the tamarind extract, bring to boil, simmer the flame & cook for 5 minutes
• Grind the dal tomato mixture to a nice paste and add to the boiling tamarind extract.
• Add salt
• bring to boil cooking on low flame till foam forms on top
• Remove from flame, temper mustard seeds in ghee & add it to the rasam.
• Garnish with coriander leaves
• another version of the yummy rasam is ready to be relished with white rice.