Beetroot Sabzi

March 11, 2014

Cooked beetroot is bursting with nutrients and health benefits and is so easy to cook with, to add to salads, make soups. Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.  H loves beetroot sabzi and I eat as a salad.  Here is a easy beetroot sabzi recipe with very few ingredients.

Ingredients

2 Cups  Boiled beetroots chopped in small cubes

2 Teaspoons chilly powder

Salt to taste

3 Tablespoon water

1 Tablespoon coriander chopped

1 Tablespoon grated coconut

For the Tempering

2 Tablespoons oil

1/2 Teaspoon mustard seeds

1/8 Teaspoon Asafoetida

Method

In a pan heat oil, add the mustard seeds when they splutter add the asafoetida and immediately the chopped beetroot stir on high flame till it is coated with oil.  Then add the chilly powder and salt to taste and the water stir well.  Cover and cook for 10 minutes on low flame.  Check in between to see the water content, if less add a  little more. Switch off the flame and garnish it with chopped coriander and grated coconut.  Serve hot.

Labels:  Vegetables, Main course,Vegan, Healthy, Beetroot

Grapes Juice - A Summer Cooler - Refreshing Drink

March 10, 2014

This is a healthy drink. It is very quick to make and you do not need a juicer for this.  There is no artificial sweetener in this juice.   These Grapes were sweet so I did not add any sweetener, but if you wish  add a teaspoon or so of sugar or honey. The benefits of Grapes see here

Ingredients

32 Nos  Black Grapes
2 Teaspoons  Lime Juice
1/8 Teaspoon  Chat Masala
1/4 Cup Water

Method
Crush the grapes in  a blender till it forms a paste add ice and water, blend again.  Strain the juice in a muslin cloth, add lime juice and chat masala.  Serve chilled with lots of ice.

Labels: Juices, Healthy, Vegan, Grapes

Burger Buns

March 7, 2014

After 2 successful attempts of baking the Pull Apart bread my joy for baking bread has increased. The aroma while baking bread  in the house is awesome.  I simply love it.  Baking gives me so much joy that I just cannot explain.

Ingredients

Milk - 1.1\4  cup

Unsalted butter - 2.1\2 tablespoon (I used ghee 1.1/2tlbsp and 1tlbsp salted butter)

Sugar - 2 tablespoon

Rapid rising yeast - 2.1\4 teaspoon

All purpose flour - 3.1\2 cups

Wheat gluten  1\4 cup

Egg - 1

Salt - 3/4 teaspoon

Milk - 1\4 cup or Beaten egg ( for brushing on top )

Sesame seeds - 2 tbsp ( for sprinkling to top )

Method 

Mix milk, unsalted butter and sugar in a bowl. Heat till warm to touch then add yeast . Keep aside for 5 minutes.

Meanwhile add flours and salt in a mixing bowl. Add the milk mixture and egg and mix to make a dough.  Take out the dough on a lightly floured surface and keep kneading with the your hands for 10-12 minutes by stretching and folding it for 10 minutes. If using a dough kneader, knead on medium speed for 10 minutes). Lightly oil a bowl and transfer the dough in the bowl.

Cover the bowl with a moist cloth or a cling wrap and keep it in a warm place for 2 hours, till the dough doubles in size.  Lightly punch the dough and knead on the counter for a minute.  Divide the dough into 10 equal pieces.  Lightly oil your work surface and roll each piece into a ball on it.   Keep the balls on a oiled tray, keep 2 inches gap between the balls, cover with a cling wrap which is lightly greased.  Keep in a warm place for an hour or till it doubles in size.

Pre-heat the oven to 180 degrees C. Brush the top of the buns with milk/egg wash and sprinkle sesame seeds on top. Place the tray in the center rack of the oven. Bake the burgers for 15 - 20 minutes, till they are golden brown from the top.

We enjoyed these Burger Buns,with a slice of cheese.


Lables: Breads, Breakfast

Sabudana (Sago) Khichdi

March 6, 2014

Ingredients

1 cup Sabudana (Sago)
1/2 cup peanuts, , roasted & shelled
2 tablespoon ghee
1 tsp Cumin seeds
1/2 teaspoon or to taste Sendha namak (rock salt)

1/2 teaspoon Sugar
1 tbsp chopped Coriander leaves
2 nos green Chillies, chopped
1 Tablespoon lemon juice

2 Tablespoon grated coconut

Method

Wash sabudana atleast 6 times. Soak in water till the level of Sabudana only, for about 5 hours.
If you add more water then drain in a colander. It is important for the water to drain out very well other wise when cooked, the sabudana will stick together in lumps.

In a mixer jar grind the peanuts and green chilly coarsely (just two runs).

Heat the ghee add cumin seeds, when it splutters add the peanut chilly mix and stir for a minute, then add the sabudana, sendha namak, sugar and turn around over low heat till cooked through. It takes a couple of minutes. Take it off the heat, add the lemon juice and mix well.

Serve garnished with chopped coriander and grated coconut.  Serve hot.

Note: For this khichdi no turmeric powder is added.  The pictures are looking yellow- too much sunlight.

Labels: Breakfast, Healthy, Vegan

Eggless & Vegan Pancakes

Ingredients for the Crepes
1 Cup All Purpose Flour
1 Cup Water
1 Teaspoon Rose water
A pinch of salt
Color of your choice

For the stuffing
2 Cups  Grated fresh coconut
1/4 Cup Jaggery
1.1/2 Teaspoon Sugar
1 Teaspoon Ghee
1/8 Teaspoon Cardamon powder
2 Tablespoon chopped Nuts
1 Teaspoon Raisins
1 Teaspoon Rose petal crushed

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin.  Let this batter rest for 15 minutes.  Divided this batter into four parts and add the color. In the first part add a drop of pink color and mix  well, in the 2nd part add a drop of green color mix well, in the 3rd part add a drop of yellow color and mix well, the 4th part keep white.

To make the stuffing
Mix jaggery, coconut and sugar in bowl.  In a pan heat the ghee on low flame, add coconut mixture and stir till the jaggery and sugar melts stir it till slightly dry add the chopped nuts, raisins and cardamon powder stir well and switch off the flame. Keep it to cool.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool  ( do not flip the crepe).  This crepe should be thin or else when you fill the stuffing and start folding it it will crack.  So check before you make the next crepe.  Take a crepe on  place a tablespoon of stuffing (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it.  These crepes are soft and delicious.  Do give this a try as they do take time to prepare.

Lables: Sweets & Desserts, Healthy, Vegan, Pancakes