Sooyan Food

SOOYAN

Steps:

• Wash& soak the chana dal for 2 hours.
• Grind to a fine paste.
• Pressure cook the ground paste.
• Cool.
• Crush into smaller pieces.
• Set aside.
• In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.
• Now add the crushed pieces of chana dal.
• Mix well.
• Stir.
• Add grated coconut.
• When it thickens, add the cardamom powder.
• Cool.
• Make equal lemon-sized balls.
• Set aside.
• Mix rice and dal together to make a fine powder in a mixer.
• Add water and make it into a thick batter.
• Heat oil on medium heat.
• Dip the dal-jaggery balls in the batter.
• Gently slip into the oil.
• Deep fry atleast five at a time.
• Drain and serve hot or cold with sugar on top.
• The filling can be replaced by the coconut-jaggery mixture also.
• Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.
• The outer cover is done in the same way and deep fried.

SALMON & SOYA BEAN SALAD

Steps:

• Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
• Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
• Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.