Churros /Eggless Churros with Chocolate Sauce

Last day of BM#50 and according to the theme I decided to make the fried dough foods.When I was going through the list Churros got my attention since it was in my to do list so long.
I had churros,couple of times in Carnival and liked it a lot,its a quiet addictive snack.
According to Wiki,Churro is a thin cylindrical,fried dough pastry snack.Churros are popular in Spain,Mexico and USA,they are normally dipped in a chocolate sauce and served.
In some parts of Spain its often served as for breakfast and even the size,shape also differs.
The method of making  Churros resembles the South Indian murukku,whereas the cooked dough is squeezed in the hot oil and fried.Then the fried churros are dusted with either powdered or granulated sugar.
Coming to the recipe,I followed a recipe in You tube and it came out pretty good.Normally a piping bag is used to squeeze the dough.Somehow I was not comfortable with the piping bag,used my murukku maker with the star blade.Lets move on to the recipe..................................................

                                                                        

                                                                                                 Churros  

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 20-25 minutes

   Serves ~ 30-35 (churros of 3-4 inch)

    

  Ingredients

  

Ingredient	Quantity
All purpose four/maida	1 cup
Water	330 ml
Sugar/sakkarai	2 tbs
Olive oil	2 tbs
Salt	1/2 tsp
Baking soda	1/2 tsp
Oil	for frying

  For Dusting

Ingredient	Quantity
Granulated white sugar	2 tbs
Brown sugar	2 tbs
Cinnamon powder	1/4 tsp

  

  Method 

• Mix the all purpose flour and baking powder and keep it aside.Heat a pan with water,to this add the slat,sugar and oil.Let it come to a rolling boil.Put off the flame.Now carefully add the flour and mix it well vigorously with a ladle.After it comes to cool to handle,smooth the dough with hands.The dough should be nice and smooth.Meanwhile heat the oil in a pan in a medium flame.

• Take the prepared batter in a murukku press or piping bag.Once the oil becomes hot enough gently squeeze the  dough for 3-4 inches strip.Using a  butter knife or scissors cut the dough while squeezing.Fry 5-6 strips at a time till it becomes golden color.Drain it on a paper towel.Once the churros are  just cool to handle roll in the sugar mixture.

• Serve it warm with chocolate sauce.

• Before adding the dough into the murukku maker smoothen it one more time to geta nice smooth churros..
• Instead of granulated sugar,powdered sugar can also be used..
• Cover the dough with a plate or cloth to prevent drying.

Enjoy.............................................

Check out my fellow bloggers participating in Blogging Marathon #50 here.

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Aloo Tikki /Potato Sliders

Coming to the day 2 of Blogging Marathon #50,I chose to do potato dish given.Potato is one such versatile vegetable and n number of recipes can be made.
Potato tikki is a multi purpose dish that can be relished as such with tomato ketchup as an appetizer or snack.It can be even used in sandwich or to make chaat along with the chutneys.
The highlight the tikki is,its pan fried and comparatively lesser calories than shallow or deep fried versions.Off to the recipe..........................................

                                                                        

                                                                                                            Aloo Tikki/Potato Slider        

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 15 minutes

   Makes ~ 7

    

  Ingredients

  

Ingredient	Quantity
Potato	2-3 (medium size)
Green peas/pacha pattani	1/4 cup(fresh or frozen)
Green chilly/pacha milagai	1 (finely chopped)
Ginger/inji	1/2 tsp(grated)
Red chilly powder	1/2 tsp
Aamchur powder	1/2 tsp
Garam Masala powder	1/4 tsp
Corn flour	1 tbs
Turmeric powder	1/4 tsp
Coriander leaves	2 tbs (chopped)
Salt	3/4 tsp or to taste
Bread crumbs	1/4 cup
Oil	2 tbs

  

  

  Method 

• Boil the potatoes and green peas in pressure cooker or microwave oven.After cooling peel the skin on the potato and mash it well.Slightly mash the green peas too.

•  In a bowl take the mashed potato and green peas,to this add the other ingredients except bread crumbs and oil.Mix it well.Now divide the potato mixture into equal balls.Slightly press the ball to shape it into a round patty.Keep it aside

• Meanwhile heat a griddle.Now roll the prepared patty in the bread crumbs.Toast 2-3  patties at a time, till both sides become crisp and golden.Drizzle a tsp of oil for each side and toast it .

• Serve it with warm with ketchup or mint chutney.

• Addition of green peas is purely optional,can be made without peas also.
• If the tikkis doesn't bind well,add a ts of rice flour.
• A tsp of ginger&garlic paste can also be added for extra flavor.
• These tikki can be used for ragda patties,tikki chaat and even in burger.
• Toast the tikkis in a medium flame to get cooked evenly and browned.

Enjoy......................................................


 Check out my fellow bloggers participating in Blogging Marathon #50 here.

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Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea.
Here I used the homemade made pakoda mix,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................

                                                                        

                                                                                                    Cauliflower Onion Pakoda

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   Basic Information

   Preparation time ~15 minutes

   Cooking time ~ 15-20 minutes

   Serves ~ 3

  Ingredients

Ingredient	Quantity
Bajji,bonda mix	1 cup
Cauliflower(sliced)	3/4- 1 cup
Onion(thinly chopped)	2(small size)
Green chilly/pachamilagi	2-3 (sliced)
Curry leaves/karivepillai	2 sprigs(chopped)
Coriander leaves(chopped)	1 tbs
Turmeric powder	1/4 tsp
Fennel seeds/sombu	1 tsp
Garlic/poondu	2 fat cloves
Salt	a pinch
Oil	for deep frying

  Method

• Pound together the garlic and fennel to a coarse paste,heat the pan with oil in a medium flame.Add a pinch of salt to the sliced onion,crush and mix it well.
• Take everything in a bowl except oil.Now to this add a tbs of hot oil,mix it well without adding any water.(The moisture in the onion is good enough to make the batter,if needed sprinkle little water).

• Once the oil becomes hot,take a handful of batter and sprinkle it in the oil.Fry it in a medium flame till it becomes nice and golden.Remove it from the oil and drain it on a paper towel.

• Serve it warm along with a cup of tea.

• If you are using gram flour and rice flour,for 1 cup of gram flour use around 2 tbs of rice flour,2 tsp of maida and 1/2 tsp of red chilly powder
• Since salt is added in bajji,bonda mix,I used a pinch for the onion.
• Instead of cauliflower,shredded cabbage can also be used.
• A tsp of ginger&garlic paste can also be added for extra flavor.

Enjoy............................................................

 Check out my fellow bloggers participating in Blogging Marathon #50 here.

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Beetroot Payasam /Beetroot Kheer

Carrot kheer is one such favorite dessert in my household and my kiddo loves it a lot.When I wanted to make dessert with beetroot the first thing came in my mind was beetroot halwa.But when I made long time back it didn't come out good and nobody liked it.So decided to do something different,then tried the beetroot payasam aka kheer along with vermicelli.Addition of vermicelli gives a nice texture to the kheer,even millets,basmathi rice and broken wheat can also be used.To give a rich creamy taste I used some ground almond and sweetened condensed milk.Lets move on to the recipe...................................

                                                                        

                                                                                    Beetroot Payasam/Beetroot Kheer        

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30 minutes

   Serves ~ 2-3

    

  Ingredients

  

Ingredient	Quantity
Vermicelli/semiya	2 tbs
Beetroot(chopped)	1/3 cup
Sugar	2-3 tbs
Sweetened condensed milk	3 tbs
Almonds/badam	7-8
Cashews/mundiri(chopped)	1 tbs
Whole Milk/paal	11/2 cups
Cardamom powder/ellakai	a generous pinch
Ghee/nei	1 tbs
Saffaron/kumgumapoo	4-5 strands(optional)

  

  

  Method 

• Pressure cook the chopped beetroot and grind it to a fine paste.Heat a pan with a tsp of ghee and fry the cashews.In the same pan add another tsp of ghee and roast the vermicelli till golden.Grind the soaked almonds with a tbs of milk.Keep it aside.In a pan  add the rest of the ghee and add the ground beetroot,fry it for couple of minutes in a medium flame.

• Now add the milk and let it boil,after it starts boiling add the vermicelli and cook it till becomes soft.After the vermicelli is cooked completely add the sugar and let it cook for one boil.

• Now add in the ground almonds,let it simmer for couple of minutes.Add in the condensed milk and mix it well.Finally add in the roasted cashews and the cardamom powder.Put off the flame.

• Serve it warm or chilled.

• Saute the ground beetroot in a medium flame.
• Here I used 1 cup of 2% milk and 1/2 cup of whole milk.
• If sweetened condensed milk is not used then add 1/3rd cup of sugar.

Enjoy.................................................

 Check out my fellow bloggers participating in Blogging Marathon #51 here.

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Beetroot Pulao /Beetroot Rice

For the second of the pick one and do different category theme wanted to try a one pot meal with beetroot.
This pulao is a great option for for lunch box and no fancy ingredients needed to make.Here I used coconut milk to give a rich taste.If you want you can skip and use water.This pulao has a mildly sweet and spicy.A simple raita makes a great accompaniment,even it tastes well with chips.Off to the recipe.................................................

                                                                        

                                                                                                            Beetroot Pulao/Beetroot Rice         

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   Basic Information

   Preparation time ~ 15 minutes
   Soaking time ~ 20-30 minutes

   Cooking time ~ 30 minutes

   Serves ~ 2

    

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1 cup
Beetroot(chopped)	1 medium size
Green chilly	3 (slit lengthy)
Onion(thinly sliced)	1 (medium size)
Green peas/pattani	1/4 cup(fresh/frozen)
Ginger&garlic paste	1 tbs
Coconut milk	1/2 cup
Cashews/mundiri	6-7(halved)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Mint leaves/pudina	few leaves(optional)
Salt	3/4 tsp
Lemon juice	1 tsp
Coriander leaves	2 tbs
Oil+ghee	11/2 tbs+1 tsp

  For the Tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2' piece
Star anise	1 petal
Bay leaf	1

  

  Method 

• Soak the rice for 20- 30 minutes.Slice the onion and chop the beetroot to slightly bigger piece.

•  Heat a pressure pan with oil+ghee,do the tempering with the ingredients given.Fry the cashews if you are using to golden.Add in the green chilly,mint leaves and onion.Saute it with a pinch of salt till the onion becomes translucent.Add in the ginger&garlic paste,fry it till the raw smell goes off.

• Now add in the chopped beetroot and green peas,give it a mix.At this stage the spice powders and salt,mix it well till everything blends well. Now completely drain the water from the soaked rice and add it.

• Gently give it a mix,add in the coconut milk and hot water to it.Let it cook for one boil,now reduce the flame to low and cover the pan with lid.Cook for 15-17 minutes or 2 whistles.After the pressure subsides add the lemon juice and mix it well.

• Serve it with raita or chips.

• Addition of cashews and mint leaves are purely optional.
• Here I used 1/2 cup of coconut milk and 11/4 cups of hot water for 1 cup of rice.

Enjoy....................................................

 Check out my fellow bloggers participating in Blogging Marathon #51 here.

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Beetroot Cutlet

We are entering the 50th edition of blogging marathon this month and our India Marathoners had a grand celebration in Chennai for the 50th edition.Missed those fun filled meet and activities.
Coming to the theme this week I chose to share one ingredient and different category dishes.When I was going through my recipe index,I didn't share some of the basic vegetable recipes.So I decided to use beetroot,the colorful veggie as a key ingredient to make 3 dishes in different category.Today's recipe is cutlet which is my kiddo's favorite starter cum snack.I used some cooked vermicelli also along with the beetroot and potato.I shallow fried the cutlets if you want you can deep fry and serve.With no further delays lets move on to the recipe...........................

                                                                        

                                                                                                            Beetroot Cutlet            

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   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 40 -50 minutes

   Makes ~ 10-12 cutlets(depending on the size and shape)

    

  Ingredients

  

Ingredient	Quantity
Beetroot	1 medium size
Potato	3 (medium size)
Onion(finely chopped)	1 (medium size)
Green peas/pattani	2-3 tbs)fresh/frozen)
Ginger/inji(grated)	1 tsp
Garlic/poondu(grated)	1 tsp
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Vermicelli/semiya	1/4 cup
Bread crumbs	3/4 cup
Salt	3/4 tsp
All purpose flour/maida	2-3 tbs
Coriander leaves	2 tbs
Oil	4 -5 tbs

  

  Method 

• Pressure cook the potato and beetroot for two whistles.Cook the vermicelli in enough water after cooking drain the water completely and keep it aside. Cook the frozen cook peas in water in a microwave till it becomes soft and tender.

•  After cooling mash the potatoes well and grind the beetroot in a blender to a bit coarse paste without adding any water.

• Heat around 2 tsp of oil add the grated ginger,garlic and chopped onion.Saute it till transparent and add in the cooked green peas and give it a mix.Add in the mashed potato,beetroot,cooked vermicelli,all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes. 

• Add in the chopped coriander leaves and mix it well and put off the flame.Let it cool down to room temperature.After cooling a small lemon sized ball and flatten it to the shape of your choice.

•  Meanwhile mix the all purpose flour with 1/4 cup of water with a pinch of salt and keep the bread crumbs in a plate or bowl.Heat the griddle with a tbs 2 of oil in a medium flame.Now take a shaped mixture and dip it in the all purpose flour paste and roll it in the bread crumbs.

• Shallow fry it till both the sides get cooked and crispy.Drain it on a paper towel.

• Serve it warm with ketchup or mint chutney

If you want add veggies you can add finely chopped carrot and beans along with onion.

Since I used fresh green peas,didn't cook it prior,but I would recommend to cook and add.

If you are shallow fry the cutlets use fresh oil for each batch.

Enjoy....................................................

 Check out my fellow bloggers participating in Blogging Marathon #51 here.

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