Beetroot Oats Delight

Hi all,

Its been a long time since I've posted something on my blog. Just when you plan for a photo-shoot or cook a recipe or write a new post for the blog something goes wrong. Talk about timing sense!!

Food blogging has led the way to virtually connect with like minded people [age / place / nationality no bar] which is an immense learning experience in every aspect. Krishnakumari Jayakumaar is one such person who I've come across through this blogging world.

Her recipes are very simple and straight forward that even a novice cook can whip up in no time at all. Her recipes are health based relying heavily on traditional rice and millet varieties. She also hosts "Arokiya Unnavu" in Jaya TV every week. Beetroot is one of the most under-utilised veggie and I am sure most of you will agree. The following recipe is hers which transforms beets and oats into small balls of delight. Yes, you must believe me as even my 3 year old son enjoyed these without any fuss. That is your proof as to how tasty these kola urundais are.

Ma'am, thanks for this wonderful recipe, we enjoyed it immensely.

My daughter had these with some thick curd and sliced onions which was a good combo with the sweet beets. The recipe calls for very simple ingredients - beets , oats, spice powders and coriander leaves. The only alteration I made was I didn't steam the beets as the original recipe calls for and added a bit of curry leaves. These balls lightly crisp up on the outside but remain very soft on the inside and they are indeed a delight to enjoy with your evening tea.

Next time I am planning to make the mixture and freeze them for a mid week snack.

Beets Oats Delight
Beetroot : 3 medium sized [peeled and shredded]
Oats : 1 cup
Onion: 1 medium [peeled and chopped finely]
Ginger paste: 1 tablespoon
Curry leaves : a few [chopped finely]
Coriander leaves: a few [chopped finely]
Chilli powder : 1 teaspoon
Garam masala : 1 teaspoon
Salt : to taste
Oil : enough for shallow

Pulse the oats [for 2 seconds] just to break it down. Mix the shredded beets and chopped onions with a bit of salt and rest for 10 minutes. Squeeze the excess water out. Mix all the ingredients well, cover and rest for 10 minutes. This is the allow the oats to absorb the moisture. Roll the mixture into small balls. Meanwhile heat a bit of oil in a shallow frying pan on medium flame. Shallow fry the balls in batches which will take anywhere from 5 to 7 minutes. Drain them on absorbent tissue. Serve with some ketchup or coriander chutney.

Notes:
I used regular cooking oats. I used the water squeezed from the beets for a soup I made later that day. I avoided steam cooking the  beets as they just as fine when they are raw. Go ahead and steam them if you wish to.If you find that the mixture is a bit runny after adding all the ingredients, add a tablespoon of oats to the mixture. Rest for 10 minutes and roll the balls

Happy cooking everyone,

Scribbled by Reva

Potato Bonda with Tamarind Chutney

Rain has started to wet the grass and the air is turning chilly making me turn to comfort foods. For me comfort food means fried food ... naughty , isn't it..!!! Something to satisfy my cravings, something to put the warmth back into my soul, something to please my taste buds and something easy to make...

Back home in India road side stalls are famous for fried goodies. When you cross such a stall, the aromas of various fried savoury items are so inviting that it is hard to resist. There is one person standing in front of a large iron vessel which is brimming with hot oil and by the side there would be large plates lined with round equal sized balls made of simple boiled potato flavoured with spices and another large bowl of batter.

As the onlookers watch, one person very systematically dip the dumplings and drop them into the batter and the other one pushes these dumplings  in the oil until done. These dumplings literally sell like "hot cakes" within minutes. These stalls are crowded munching on these hot snacks matched with thick spicy coconut chutney. It is not a one day drama but goes on all through out the year.

For me traditional snacks appeal more than modern ones. If you are from Tamil Nadu, then you must be very familiar with this awesome snack. It is very simple to prepare and tastes fabulous.

Bondas are nothing but spiced potato dumplings dipped in besan batter and fried in oil to form a crisp outer coating. The good thing about this snack is that it can be made with simple ingredients from your pantry or left over boiled potatoes.

Variations with the stuffing makes this snack even more delicious. You can add vegetables such as carrots, peas, beans to the potato and convert it into vegetable bonda. If you prefer you can also make spicy chicken or minced meat stuffing and make bondas in the same way.

This also doubles as awesome finger food in parties especially with the festive season coming up.  

For the potato stuffing:
Potatoes : 3 medium.
Onion : 1 medium [chopped].
Curry leaves: 1 sprig.
Ginger : 1 inch piece.
Green chilli : 1.
Fennel powder: 1 tsp.
Garam masala: 1 tsp.
Tumeric powder: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Oil: 1 tbsp.
Salt: to taste.

For the batter:
Kadalai maavu [besan flour]: 5 tbsp.
Rice flour: 2 tbsp.
Omam : 1 pinch [crushed].
Chilli powder : 1/2 tsp. 
Water : as required.
Salt: to taste.

Mix the flours, salt, chilli powder and omam together. Add water little by little to make a a smooth batter. The consistency should be little loose than pancake batter.

To fry : around 300 mls of oil.

1. Wash, peel and chop the potatoes into cubes. Boil until tender. Cool and mash with a fork. Set aside.
2.Meanwhile crush the ginger and chilli into a paste.
3.Place a non stick vessel on medium flame and heat 1 tbsp of oil. Splutter the mustard, cumin and curry leaves.
4.Add the onion and fry until soft. Add the ginger chilli paste and all the powders.Fry for 2 - 3 minutes. Add the mashed potatoes and salt and mix well.
5.Reduce the flame to low and keep the mixture covered for 5 minutes.
6.Open the lid and give once final stir. Remove from flame and set aside.

To make the bondas:

1. Heat oil in a deep vessel on medium flame.
2. Make small round balls from the potato masala of equal size around 2 cms in diameter.
3.Dip the balls one by one into the batter maximum of 4 at a time and fry in oil.
4.Make sure the oil is hot enough by drop a blob of batter in the oil. If it fries up immediately and floats on the surface, then it means the oil is in the right temperature.
 

5.If the batter blob takes time to fry or becomes very dark brown in colour immediately, then it means the oil is cold or too hot respectively.
6.Fry all the potato balls dipped in batter and drain on paper towels.

Serve hot with tamarind chutney or any  other chutney of your choice.

The best combination for bondas or any evening snack prepared in Tamil Nadu has to be coconut chutney made with coconut, roasted channa dal, ginger and green chillies. It is a match made in heaven.

Now a days, tomato ketchup makes a good partnership but my choice is Tamarind chutney. Anyone and everyone who has eaten chaat items must be familiar with this chutney. It is incredibly easy to make with very simple ingredients, keeps well for more than a month and also comes in handy to accompany snacks when you are in a hurry. You can make it as spicy or sweet as you want.

This chutney has 5-6 ingredients but let me tell you that it is brimmimg with dietary fiber, antioxidants, phyto chemicals, iron, zinc, selenium, calcium and potassium from the tamarind, dates and jaggery. The best part is there is no oil in this chutney which makes it even more yummy...:)

Tamarind Chutney:
Raw tamarind: 50 gms.
Water: 250 mls.
Dates : 8-10.
Cumin powder: 1/2 tsp.
Chilli flakes:  1 pinch.
Salt: to taste.
Jaggery : 2-3 tbsp. 

1.Boil half the amount of water and soak the tamarind in this water.
2.Once the water has cooled, mash the soft tamarind with your fingers to squeeze the pulp. Drain the thick tamarind water into a vessel.
3.Pour the remaining water and mash the tamarind again. Drain the tamarind water and collect the water in the same vessel which has the thick tamarind water.
4.Chop the dates finely and add to the tamarind water along with cumin powder and chilli flakes.
5.Place the vessel on slim flame and simmer for 20- 25 minutes stirring once or twice in between until and glossy. Make sure that the dates has completely softened and disintergrated.
6.Add the jaggery and stir until the jaggery has dissolved completely. Check salt and remove from flame.

Serve with the hot bondas.



Enjoy...


Scribbled by Reva

Ragi Vazhai Thandu Vadai

 What is your favourite meal time???  Breakfast / lunch / dinner or skipping meal times !!!

My favourite is tea time snack - the evening 4 "O" clock tummy grumble ..:)   On the contrary this is the meal time I have difficulty preparing something simple to satisfy my cravings. I know that there are endless varieties of snacks - easy, difficult, fried, grilled, steamed, hot , cold, sweet , savoury .... You know the list is very long but even then I have difficulty zeroing down on one item.

I love fried snacks even though they are not very healthy and out of all the fried snacks I love vadais. Usually vadais are made with raw lentil paste or rice flour which is seasoned with cumin, pepper, ginger , green chillies and curry leaves.

Depending on the shape and ingredients various names are given to the vadais - Medhu vadai, masala vadai,Thavalai vadai, Keerai vadai etc. Most of them are prepared as offerings for deities and are specific to certain festivals and auspicious days.

Then additions into the vadai dough became a trend starting with the most simplest of veggies like carrots, corn etc. Nowadays more modern flavours are coming up... Aubergine, Ladies fingers,Vermicelli, Rava, Chicken, Mutton, Fish etc.

I saw this recipe in one of the cookery shows on TV during my last visit to Coimbatore in 2011 and giving credit to my wonderful memory power I have forgotten the name of the cookery show.... I was drawn to this recipe as it had an unusual combination of ragi flour and banana stem.

Banana stem [Vazhai Thandu] is not so popular vegetable outside Tamil Nadu but now it is becoming a scarce ingredient even in traditional Tamil Nadu kitchens. I think this is mainly because of time constraints - removing the "not so pleasant" straw like interceptions in the flesh of the stem is indeed a time consuming process.

The real trick is to select a tender stem as they have minimal amount of interceptions but these interceptions plays a vital role in cleaning the gut and removing the unwanted cholesterol from the blood stream.


So lets get cooking...

For the recipe:
Ragi flour: 200 gms.
Rice flour: 100 gms.
Vazhai Thandu [Banana stem]: 150 gms.
Tumeric powder: 1/2 tsp.
Pearl onions: 6-8.
Fresh ginger: 1 inch piece.
Curry leaves: 1 sprig.
Green chillies:2.
Fresh coriander leaves: a handful.
Salt: to taste.
Oil: to fry.

1.Chop the banana stem into tiny pieces and remove the threads as much as possible [Please see notes on how to remove the threads].
2.Boil the banana stem pieces with 1/2 tsp salt and tumeric powder until just soft.
3.Once done, remove from heat and let it cool. Drain all the water and reserve the cooked banana stem pieces until needed.
4.Chop the onions, green chillies, ginger, coriander leaves and curry leaves finely.
5.Mix all the ingredients along with the cooked banana stem and required salt.
6.Sprinkle a little water if necessary to make a soft dough.
7.Heat oil in a kadai. Take a small piece of the dough and flatten it lightly with your fingers.
8.Fry small batches [3-4 ] at a time until the vadais become dark brown in colour and crisp on the outside.
9.Drain on paper towels and finish with the rest of the dough.

Serve hot either with tomato ketchup or spicy coconut chutney.

Notes: To remove the threads from banana stem, remove the outer layers of the stem and chop the tender central part. Take some very thin buttermilk in a bowl and soak the chopped banana stem pieces. Using a thin skewer stir the pieces around and you will notice the threads intertwining the skewer. Remove the threads and keep stirring until most of the threads are removed.

You can also try steaming these vadais in a steamer for a much healthier version.

Enjoy....


Scribbled by Reva

Spicy Okra Cigars

Okra Cigars - Whats in a name, it is just a name but the name makes all the difference. I feel it catches one's attention and draws them towards tasting the dish...

Lets say if I had named this starter dish as 'Okra Fry' or 'Okra something' then it would have been just another dish. Not that it has something special, I mean it does but it is the initial interest that makes all the difference.

Personally I love okra, other wise known as Vendaikaai [ வெண்டைகாய்] in tamil and Ladies Finger in English. I am sure it is not the favourite vegetable to most and usually it is made into a spicy poriyal or a sweet and sour tamarind based curry.

I have seen a few recipes on okra fritters. This is something similar to it but with a filling.

The best part is this one recipe can be converted into 3 different starters depending on the availability of the ingredients.

1.The okra cigars itself.

2.If you can't find okra, then cut the filo pastry into squares 5 cms by 5 cms , fill with a teaspoon of the filling and make them into wontons which can be baked in the oven or deep fried.

3.If you can't find okra and filo pastry or don't have the time to do anything, just roast the nuts  in a little bit of butter and toss them in some salt and pepper.... Awesome starter with some cocktail/mocktail drinks for the evening entertainment.

This filling keeps well for days in the fridge stored in an air tight container and used when needed.

The okra for this recipe should be tender and the length of your index finger and less. Only then the finished cigar would be soft and juicy to taste, otherwise you would end up with a hard chewy okra which nobody would relished.

This simple starter has three layers of textures : the outer covering is crispy , the second layer is soft and the third layer is spicy and nutty with a welcoming bite.  

For the recipe:

Tender okras: 12-15.

Whole cashews: a handful

Skinless peanuts: a handful.

White sesame seeds: 1 tbsp.

Oil: 1 tbsp.

Salt: to taste.

Ground black pepper: to taste.

Filo pastry wrapper or samosa wrapper [square ones]: 18-10 sheets.

Oil: to fry the cigars.

1.Wash the okra on fresh water and wipe them dry with a paper towel.

2.Pulse the cashews and peanuts together 2 to 3 times just to break them down. Do not grind them as it would become very sticky and paste like because of the oil content in them.

3.Heat oil in a pan and splutter the sesame seeds. Add the pulsed nuts, salt and pepper.

4.Roast in low flame until the nuts are mild reddish brown in colour and a wonderful aroma emanates.

5.Remove from flame and cool.

To make the cigars:

1.Make a cut on one side of the okra. Be careful not to cut through the ladies finger.

2.Make some space in the vegetable with your finger and stuff the powdered spiced nuts into it. Don't stuff too much and break open the okra, just enough to fill the vegetable. This should be done carefully and with patience.

3.Roll each stuffed okra individually in the pastry just twice and seal the edges. Don't need to cover the head and tail bit of the vegetable as it gives a different look to the starter when served. [see notes]

4.Heat the oil and fry the cigars 3-4 at a time until golden brown on all sides.

Serve with some ketchup for a lovely treat.

Notes:

1.Filo pastry: If you are using rectangular sheets which are around 12 cms by 15 cms in size, you need to cut the filo pastry into strips depending upon the length of the okra. There is no need to cut exactly the same length of the okra, an approximate size would do. So it is essential to select the okra of the same length. Ready made filo pastry which are cut into rectangular strips [5 cms by 12 cms] are available in the market which makes the job much easier.

2.Spiced nuts: Feel free to substitute other nuts in place of cashews and groundnuts but be careful that the flavours are not too over-powering. Variations in the spices can also be made according to one's taste - ginger powder, chilli powder, dried herbs, garam masala, ajwain etc....

3.Wrapping the okra: Don't over-wrap the okra which would result in an uncooked vegetable which is not liked by many. Also over-wrapping leads to over-frying the vegetable which leads to the okra soaking more oil and resulting in an oily sludgy dish. Just wrapping the okra twice in more than enough. The wrap gets fried in seconds which gives enough time to just cook the okra to a soft bite.

If you very concerned about the okra not being cooked, dry roast the whole okra in a pan on medium flame for 3-4 minutes, cool and then proceed with the recipe. This basically cooks the okra to an extent. Moreover, Ladies Finger are edible in the raw form and this recipe tastes best, if the okra has a soft bite to it without being over cooked and mushy. It is also essential to use very tender young okra hardly 4-5 cms in length which hardly leaves a bad after taste...:))

Sending this to CWF -Sesame Seeds  an event by Kiran  happening here. Do send in your entries as there are only a few days remaining...:))

Enjoy....

Scribbled by Reva

Edible Gifts - Pistachio Choco Fudge

Wow, it is that time of the year where everywhere you turn there are lights, cakes, bakes, chocolate - the whole Christmas preparation with all the trimmings. Time to make edible gifts again... But with no time in hand to do anything really because of my laziness..:)

I want to relax, have a cup of tea, watch TV and play with my daughter - you know just have quality time for myself. At the same time I can't ignore my lovely friends and work colleagues....

I have to give something to you guys for Christmas and I know most of you are real "Chocoholics" and the rest have a liking for chocolate..:) This is my gift for all my blogger friends for Christmas as without your support, nothing is possible..:)


So, this recipe is for all the "Chocoholics" out there..:)) Even my hubby who is not that much into chocolates was impressed with this treat... How do you like that!!!!

This sweet treat barely takes 10 minutes to make and taste superb. I have used dark and white chocolate as the sweet from the white chocolate and bitter taste from the dark chocolate offers just the right balance of sweetness.

Also the streaked appearance of the chocolates is lovely to look at..:)  You can very well double the recipe quantity and make large batches of these edible gifts.

For the recipe:
Dark chocolate : 250 gms.
White chocolate : 100 gms.
Condensed milk: 300 gms.
Vanilla extract: 1 tsp.
Pistachios [unsalted and shelled]: 50 gms.

1. Line a 6in by 9in roasting tray or a square cake tin with baking parchment. Let the papaer overhang the sides lightly.
2.Chop the pistachios coarsely to bits.
3.Put the dark chocolate and the condensed milk in a heat proof bowl and set over a pan of barely simmering water [double boiler method].
4.Stir occasionally and let this mix melt slowly.
5.Meanwhile, take the white chocolate in another heat proof bowl and place it on another pan with barely simmering water.

6.Melt the white chocolate slowly until smooth.
7.Remove both chocolate bowls from heat once smooth and shiny and let the chocolates cool slightly for a couple of minutes.
8. Stir in the white chocolate into the dark chocolate mix.
9.Mix very gently for  a couple of times as the fudge should have a streaked appearance.
10.Empty this into the prepared tray and level the surface. Sprinkle the chopped pistachio nuts on the surface of the fudge.
11.Press lightly, cover and chill for about 2 to 3 hrs.

Cut into squares and present as edible gifts.

Note: This fudge can be store for upto a month in the fridge. If you are putting the fudge into boxes wrap them in tissue first.
You can substitute white chocolate for milk chocolate or make the fudge entirely in one variety of chocolate... it is upto your taste and preference..:)

Sending this to Sinful Delights by Vardhini, Chirstmas Delicacy  by Julie, Winter Carnival by Radhika , New Year New Dish by Nupur, Love Lock with Sweets happening in Vidhya's Sweet Karam Kapi and Killer on the Plate and Innovative Pakwan by Swetha , Jingle all the Way by Kavi.

Enjoy...

Scribbled by Reva

Virtual Bridal SHower for Nithya - Chocolate Truffles

There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone's hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew its’ meaning. The day she has visualized so many times, that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.

Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I'm sure you read the header before reading this, you all know who am I talking about...Yes Nithya of 4thsensecooking is getting married this November.

Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet in absence of actually being with her during her most joyous period..here we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.

And what could be a better way to celebrate than with food, the subject, the emotion that binds us all...So we decided to cook it up, literally and that too Nithya's own dishes from her own blog - 4thsensecooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.

Cheers...This is for you Nithya and for all those visiting this virtual bridal shower!!

The above writeup is by Anamika -Thanks girl for such a brilliant idea... Loved the process and will cherish every moment for long.... :)

There couldn't be a better day to have this party as today is the third birthday for my lovely daughter....

Happy B'day Laya.... My Sweet Heart..:)

Here comes my contribution for this "Virtual Party". I have to tell you that I had a tough time selecting a recipe for this party. I browsed and browsed her website and decided on none as there are so many yummy recipes in her blog..

Then I started watching "Barefoot Contessa" on Food Network and there she was making chocolate truffles. Then the lightening struck, I saw this same sought of recipe in her blog..... "Chocolate Truffles" it is..:)

I tweeked the recipe a little bit. I omitted the butter and used only two types of ingredients for rolling the truffles.

This recipe doubles up as wonderful edible gifts and you need something like this for the festive season which is coming up.... very easy and very tasty..:)

Before going to the recipe : "Congrats Nithya and Wish U a Very Happy Married Life..:)"

Milk chocolate chips : 100gms.
Dark chocolate chips : 100 gms.
Double cream: 120 ml.
Instant coffee powder: 1 tbsp.
Hot water: 1 and 1/2 tbsp.
Skinless peanuts: a handful
Dessicated coconut: 3 tbsp.
Icing sugar: 2 tbsp.

1.Put the two types of chocolate chips in a bowl. Stir the coffee powder in the hot water and keep aside. Dry roast the skinless peanuts and roughly crush them.
2.Pour the double cream in a small sauce pan. Bring to very gentle simmer and remove from heat.
3.Pour the warm cream into the bowl in which the chocolate chips are kept.
4.Gently stir so that all the chocolate chips are melted. If the chips are not melted even after 5 minutes, then melt the chocolate by double boiling method [See notes for explanation]
5.Once melted, remove from heat and add the dissloved coffee decoction. Stir well and let it cool to room temperature.
6.Once cooled, divide the mixture equally into two bowls.
7.Add 1 tbsp of crushed peanuts in one bowl and add 1 tbsp of dessicated coconut in another. Mix well and cover with cling film.

8.Refrigerate for a couple of hours.
9.In a tray spread the crushed peanuts. In a small bowl mix the dessicated coconut and icing sugar and spread this on another tray.
10.Scoop teaspoon size dollops from the truffle mix. Shape into balls.
11.Roll the peanut truffle in the peanut crumble and coconut truffle in the coconut-icing sprinkle.
12.Arrange on a plate and refrigerate until serving time.

Note: Double boiling method: Place a small vessel filled with 100-150 ml water. Bring to a boil and simmer. Place a glass bowl with chocolate chips on the vessel which fits the mouth of the vessel perfectly. Stir until the choclate has melted. The bottom of the bowl should not touch the simmering water,otherwise the chocolate will harden.

Variations are numerous for this recipe. I added crushed peanuts and dessicated coconut to the truffles as it gives a lovely bit to the truffles which is otherwise quite smooth. You can completely omit this step.

You can add orange liquer and 1/2 tsp of chopped orange peel, hazel liquer,  mint / rose / pineapple flavourings or essesnce to the truffle.

A variety of nuts can be used to roll the truffle - chopped almonds, hazelnut, walnuts, cashew or pistachio.

Party is also being hosted at so many of my lovely blogger friends...:)

Anamika Arun - Taste Junction
Archana - Mad Scientist's Kitchen
Krithi - Krithi's Kitchen
Priya Mitharwal - Mharo Rajasthan Recipes
Priya Mahadeven - Priya's Now Serving
Priya Suresh - Priya Easy N Tasty Recipes
Priya Sreeram - Bon Appetit
Radhika - Tickling Palates
Vardhini - Zesty Palette
Sanjeeta - Different Strokes

I enjoyed cooking for this party immensely. I hope you guys enjoyed as well... Now don't go away before checking out what other blogger friends have cooked for this virtual party...:) Every recipe is as tasty as it appears..

Enjoy...


Scribbled by Reva