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Beet Root Rasam

My Mom last week said that beet root is good for health and try to include in more in our daily diet. So I got this beet root and wanted to try something different this time. So thought of making something light. So here is the recipe, it was so yummy and completely took a whole new level from the usual rasam recipes. This recipe is a eye pleaser and very tasty.

Health benefits of Beet Root

Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease,stroke, and peripheral vascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B₆ and B₁₂ to carry out this function.

Additionally, several preliminary studies on both rats and humans have shown betaine may protect against liver disease, particularly the build up of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes, among other causes. The nutrient also helps individuals with hypochlorhydria, a condition causing abnormally low levels of stomach acid, by increasing stomach acidity.

Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. The reduction was more pronounced after three to four hours, and was measurable up to 24 hours after drinking the juice. The effect is attributed to the high nitrate content of the beetroot. The study correlated high nitrate concentrations in the blood following ingestion of the beetroot juice and the drop in blood pressure. Dietary nitrate, such as that found in the beetroot, is thought to be a source for the biological messenger nitric oxide, which is used by the endothelium to signal smooth muscle, triggering it to relax. This induces vasodilation and increased blood flow.

Other studies have found the positive effects beetroot juice can have on human exercise and performances. In studies conducted by the Exeter University, scientists found cyclists who drank a half-litre of beetroot juice several hours before setting off were able to ride up to 20 per cent longer than those who drank a placebo blackcurrant juice. 

It is a rich source of the element boron. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes.From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.

Ingredients:

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2 medium Beet Roots peeled and cubed.

1/4 cup Toor dal

3 cloves of garlic peeled and chopped/crushed

3-4 tsp Rasam powder

1/4 tsp Mustard seeds

1/8 tsp Asafoetida

1/4 tsp Cumin seeds

2 dry Red Chilies

1 sprig Curry leaves

Salt to taste

1 tsp Oil

1/4 cup Cilantro chopped


Method:
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1. In pressure cooker boil toor dal and beet root with sufficient water for about 3 whistles.
2. In a beep sauce pan, add oil and when it's hot add mustard seeds, when they start to sputter add asafoetida, dry red chilies, cumin seeds, curry leaves and garlic.
3. Meanwhile open the pressure cooker and remove the beet root cubes and reserve it for later use in a side dish or you can make beet root cutlets out of it.
4. Now mash the dal with that beet root water and add it to the seasoning along with the rasam powder and salt as needed and bring it to medium heat and bring to a boil.

5. Garnish with chopped cilantro and serve hot with steamed rice.

Eggless Yeasted Coffee Cake - DB Challenge March 2011

Jamie of Life's Feast and Ria of Ria's Collection, invited us to bake this Yeasted Coffee Cake for this Month's Daring Baker's Challenge. The Actual  Recipe, involved Meringue Filling along with Nuts. Since, i dont use Eggs, i was busy hunting all SuperMarkets for a Vegan version of Meringue Powder, I couldn't get one. I remembered Gayathri's Pasta Frolla and Crostata, where she has used Paneer and Condensed Milk Blended Mixture as a Filling. I tried that as an Substitute for Meringue. Voila!!!! The Cake has come out great!!!! 

Ingredients
2 Cups of All Purpose Flour
1 and 1/4 tsp of Active Dry Yeast
1/4 tsp Salt (Oops!!! i missed this)
2-3 tbsp of Sugar
1/4 Cup Butter
2 tbsp of Water
6 tbsp of Milk
1 heaped tbsp of Flaxseed Meal, blended with 1/4 Cup Warm Water - Replacement for 1 Egg


Filling
3 tbsp of Cashewnuts, chopped
3 tbsp of Walnuts, chopped
2 tbsp of Dark Choco Chips
2 tbsp Powdered Sugar


Instead of Meringue
1/4 Cup Crumbled Paneer (Indian Cottage Cheese, I have used Store bought)
1/2 can Condensed Milk
3-4 pods of Cardamom

Method

Soak Flaxseed Meal in Warm Water.In a Sauce Pan Warm Butter, Milk and Water together, Do Not Boil. Take 3/4 Cup of Flour, Sugar, Salt and yeast in a big bowl. Add the Butter-Milk-Water Liquid to Flour-yeast mixture and Beat with an electric mixer, until well blended, in a medium speed for 2 minutes. Add the Flaxseed-Water Mixture to this and Blend Again. Add the remaining flour to this mixture, using a wooden spatula, stir well, to make a sticky dough. Turn the dough onto a floured surface and knead well for 8-10 minutes. Grease your hands with little oil while kneading. It helps!!!!

Straight out of the Oven!!!!!!

Place the dough in a bowl, greased with little oil, cover with a cling film and let it sit for an hour, where it doubles up in Volume!!!!Meanwhile, Prepare the Filling, Just mix up the ingredients given under "Filling". For the Meringue Substitute, take ingredients in a blender and Blend well to a smooth mixture. After an hour, take the dough out of bowl, punch down the dough. I have divided the dough into two and baked 2 separate cakes. If you want you can make it as one big wreath!!!!

Roll the dough into a rectangle(20 x 10inch)on a floured surface. Spread the Paneer-Condensed Milk Mix First, then spread the Nuts-Choco Filling. Roll into a Log, and bring the edges together to make a doughnut shape. Using a sharp knife/scissors make incisions/small cut on top of the Cake. Brush the top of the cake with some milk.

Dusted With Sugar and Waiting in the Fridge for my Hubby!!!!

Preheat the Oven to 180C and bake them for 25-30 minutes, till the top turns golden brown. Mine was done @ 28 minutes. The baking time, varies from oven to oven, so keep a watch on the wreath after 25 minutes.When tapped, the wreath gives a good hollow sound, that should confirm, it has baked well!!!!Take it out of the Oven, let it cool on the Wire rack. Dust it with some icing Sugar, Slice and Serve with Coffee/Tea!!!! My Kid really enjoyed the surprise Nutty Filling, when he took a bite of the cake!!!!You can vary the filling and make a savory cake too!!!

It was a joyful feeling to see the top change into Golden brown and when sliced, Nuts-Choco filling oozing through the layers of beautifully baked yeasted cake!!!! It is amazing!!!! Since i try to bake Eggless Version of the Daring Bakers Challenge, every month's challenge is an adventure, which i very eagerly expect!!!!