Beetroot Curry

Many find it hard to cut beetroot. I usually pressure cook whole beetroot and then peel the skin and chop into fine pieces. It makes the cutting part easy. You can also grate beetroot after peeling the skin. That's what I have done here.

Ingredients:

3 medium sized beetroot

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp urud dal

2-3 red chillies

Salt

A pinch of hing

1/4 cup grated coconut

A few curry leaves (optional)

Method:

Pressure cook whole beets in water for 3 whistles.

Cool it. Peel the skin and chop into small pieces.

Heat oil in a pan. Add mustard seeds, urud dal, curry leaves, red chillies and hing. 

When mustard seeds crackle, add the beets. 

Add salt and fry for 5 minutes.

Add coconut and mix well.

Serve with rice and sambar.

Kollu Vada / Horsegram Vada

Few weeks before, my mom sent me a bag of horse gram which had grown in our fields.



As an immediate effect of blogging, I collected notes of making different recipes using it. My grandma gave me a suggestion of preparing rasam, sundal, vadai and cutlet using it. I prepared all of them using it but I was able to click only this kollu vadai recipe.



The preparation is exactly the same like how we prepare paruppu vadai. If you are not aware of what is kollu, read here.



Even if You hate kollu, you like this crispy vada. It is an alternate way to make your kids to eat healthy food.

Basic Information:

Preparation time: 15 minutes + 2-3 hours

Cooking time: 20 minutes

Makes: 14-16 vadais

Ingredients:



Kollu / Horsegram -  1 cup

Onion - 1/4 cup, finely chopped

Cumin seeds - 1/4 teaspoon

Curry leaves - 2 strings

Coriander leaves - 1 string

Asafoetida - a pinch

Green chilli - 3 nos, finely chopped

Ginger - 1 inch, finely chopped

Salt - to taste

Oil - for deep frying



Method:



1) Soak kollu in 2 cups of water for 2-3 hours.

2) After 3 hours, drain the water completely with the help of colander.

3) Grind the kollu coarsely without adding water. Transfer the ground kollu to a bowl. cover and keep aside for 10 minutes. Meanwhile you can chop other ingredients like onion and green chilli.

4) After 10 minutes, add chopped onion, green chilli, ginger, curry leaves, coriander leaves, asafoetida, cumin seeds and salt to the ground kollu. Mix it well.

5) Heat oil in the pan.

6) Meanwhile, take a small lemon sized kollu from the bowl and slightly press it to form the patties. Use Ziploc or any clean polythene cover to do this  job easier.

7) Now, the oil would have come to the medium hot temperature. Check it and drop the patties one by one slowly into the oil.

8) Fry till both the sides turns crispy and slightly darker in colour. Flip in between using a ladle for proper frying of patties.

9) Once done, transfer to the plate covered with paper tissue to absorb the excess oil.

10) Serve hot with coconut chutney or any sauce.

 

Linking this event to the event, Priya's Fast Food is NOT Fat Food event which is going on here.

Wholemeal Chocolate Cornets

The Second Challenge for Eggless Baking Group is to Bake these Cute Looking Chocolate Cornets. First, i was a bit hesistant, Scared to try them out, reason being my Best Buddy Yeast, huhhh!!! Twice i was let down by this little monster, But when i saw other members of the group posting, i really wanted to try. This time, Voila!!!! yeast was so friendly, it listened to what i said!!! :) 

After the First rise, when I saw the dough-test return positive (poke finger in the dough, if the gap closes pretty fast, then the dough needs some more time to rise) i was so happy, elated, Cloud 9!!! Enjoyed baking them and more than me my Kiddo enjoyed Gobbling them, had a tough time making him wait till i shoot some pictures. 

Recipe Source : Divine Taste

Eggless Chocolate Custard 

Ingredients

1 Cup Low-Fat Milk

6 tbsp of Cream (i used whipping Cream, 35% Fat content)

1/4 Cup Sugar

2 tbsp Corn Flour

2 tbsp CoCoa Powder

1/2 tsp Vanilla Extract

Sorry for the Bad picture, will change it tomorrow

Method

• Mix Milk and Cream together. Take half of this mixture and add Corn flour, Sugar and Cocoa to it and Stir Well without any lumps
• Take the other half Milk-Cream Mixture to the stove, When it begins to boil, Simmer the flame and add Milk-Cream-cocoa mixture and Stir.
• Cook in a Simmer Flame, Stirring Often until the mixture turns Creamy and Thick.
• Take it off the flame, Let it come to room temperature, Pour in glass bowl, cover with a cling Flim and refregerate until use.

Home-Made Cones

Ingredients

2 Thick Grocery Paper Bags

Aluminium foil

• Cut the Paper Bags into 6 Squares. Roll them into cones. Make 6 Cones.
• Wrap the Aluminium foil around the cones.

Cornets

Ingredients

150gm of Wholemeal Bread flour

1 tsp Instant Yeast

1 tbsp sugar

1/2 tsp Salt

1 tbsp Luke Warm Water

1 tbsp Butter

1/2 tbsp Dry Milk Powder

2 tbsp Oil

1/4 cup Milk

 To make Cornets

• Mix Sugar and Lukewarm water and stir well for the sugar dissolves. Add instant yeast to it, stir and let it sit for 5 minutes.
• Take flour,salt, Milk powder in another bowl and stir with a ballon whisk for them to mix well.
• Mix together Oil and Milk. Add this mix to the Flour Mixture and knead. You will get a sticky dough.
• Add butter at this point and knead well for 4-5minutes to get a Soft dough, use dry flour while kneading.
• Place the dough in a well-oiled bowl and cover with a Cling-wrap and Let it rise in a warm place for an hour.
• After an hour, Poke a hole in the dough, if the hole closes pretty fast, then the dough needs some more time to rise. else Proceed to the next step.

• Take the dough on a floured surface, punch down to release the air. Knead and divide the dough into six equal portions.
• Make 6 equal-sized balls and Cover them again for the second rise for about 15-20 minutes.
• By this time, keep your Cones ready. 
• After the second rise, Make Long ropes  out of each ball, thin at the begginng and thicker as it proceeds.

• Roll the rope on to the cone and seal the edges by pinching.
• Place them on a baking tray lined with parchment paper and cover and let it rise for the third time for about 15 minutes.
• Preheat the Oven to 200C.Glaze the top of Cornets with Milk-Oil mixture and Bake them for 15-17 minutes.
• Take if out of the oven, Let it cool on a wire-rack.Remove the Cornets from the cone-mould.

To fill The Cornet with Chocolate Custard.

Take the Custard in a Piping Bag and Pipe into Cornets and Enjoy.