Beetroot Bread

Beetroot Bread

Beetroot Bread - This bread is a vegan recipe with whole wheat flour, oats powder and beetroot puree. I'm always happy with the outcome of bread, specialy when I bake with vegetable puree.

Ingredients

Whole wheat flour - 1 cup / 120 gms

Oats powder - 1 cup / 80 gms

Beetroot puree - 1/2 cup

Beetroot boiled water - 1/2 cup / 120ml

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Oil - 3 tablespoons

Salt - 1.5 tsp

Mixed Herbs - 1 tsp

Honey+ water - 1 tablespoon (brush before baking)

Notes:

* Bread tin size 7×3.

* Do not over proof your bread (2nd proofing)

* I've powdered normal Oats in mixer jar.

* Grease baking tin with oil.

* I've boiled beetroot and made puree.

* Wash, peel the beetroot and pressure cook for 4-5 whisles. 

* Use the beetroot water to knead the bread dough.

* Mixed herbs are optional.

Method:

# Mix whole wheat flour, oats powder, jaggery powder, yeast, beetroot puree, salt, mixed herbs.

# Add beetroot water in small batches and knead a soft dough. You can add 1 tablespoon of oil and stretch and pull the dough so that it become soft and elastic. Add oil inbetween while you stretch bread dough. For me it took 12-15 minutes to knead a bread dough.

# Place the dough in well greased bowl. Apply oil to the dough, close it let it proof for 1 hr - 2 hrs.

# Once bread dough doubles in size punch down and knead for 2-3 minutes. If you feel it is dry can wet your hands and knead.

# Grease baking tin with oil.

# Place the dough in baking tin. Allow it to prove for 20-25 minutes until it reaches the neck of the pan.

# Just before baking preheat oven/ microwave convection mode for 10 minutes @ 190'c.

# Brush honey+water mixture to the bread and bake at same temperature for 30 minutes.

# Demold after 10-15 minutes.

# Allow it to cool down completely on a wire rack

Use a seratted knife to slice your bread.

Do try and provide your comments.

Thank U!

Can mail me regarding any queries for this bread recipe.

kavitar.prashanthi@gmail.com

Beans Parupu Usili

Beans Parupu Usili

Parupu Usili is a dal fried side dish which is served mainly with Vathakuzhambu and steamed rice. This is also an important side dish served in 'Marriage Sadya'. Vegetables used for Parupu Usili are cluster beans, banana flower, beans, cabbage, capsicum. 

One of my friend requested for this particular recipe...so updating in my blog.

I learnt this recipe from  my mother-in-la...she adds just the channa dal / kadalai parupu for any type of Usili.

In original method  grinded dal is cooked in slow flame by adding oil.. approx it needs1/2 cup of oil but I'm sharing a steamed method.

Ingredients:

Beans - 100 gm

Channa dal / kadalai parupu - 150 gms

Red chilli - 3 nos

Asafatedia - 1.5 tsp

Turmeric powder - 1/4 tsp

Mustard - 1.5 tsp

Oil - 1 tablespoons

Salt - 1.5 tsp / to taste

Method:

# Wash channa dal and soak it for minimum of 1 hr. (or for 2 hrs)

# Wash and finely chop beans.

# Strain the water from channa dal and coarsely grind with red chilli, asafatedia, salt according to taste. Do not add water. Just pulse it.

# Use idli steamer to cook Usili. Add water in idli steamer, smear oil in idli plate add the grinded dal and steam for 15-20 minutes.

# Check by inserting a knife it should come out clean.

# Allow it to cool down completely.

# Cook beans by adding turmeric powder and salt in a separate pan... sprinkle some water.

# Once the dal mixture cools down crumble it and pulse it in mixie. (this is a easy way to make with very less oil)

# Heat a pan/ kadai add oil let mustard crakle well add parupu usili and just roast on low flame for 5 minutes. Stir in between. You can find the change in colour of Usili. 

# Add cooked beans to Usili and mix well. Cook for 3 minutes switch off.

Serve with steamed rice.

Do try and provide your comments.

Thank U!

For any query can mail me:

kavitar.prashanthi@gmail.com

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@Kavita_Ramki

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Pumpkin Sandwich Bread

Pumpkin Sandwich Bread

Super delicious, healthy Sandwich Bread made with millet flour and gluten free. I've used finger millet flour, sorghum flour and powdered oats. This is also a Vegan bread perfect for breakfast time. In India pumpkin is available for 365 days in a year. My friend Mrs.Lakshmi Shinde gifted me 1/2 kg of pumpkin. We South Indian's make Pumpkin Sambar, Kootu, curry etc. Even I like to make parathas, raita, pumpkin poori... The list goes on with pumpkin. Pumpkin Sandwich Bread is a perfect breakfast bread with peanut butter.

Notes:

* Sieve millet flour twice.

* Powder the oats.

* Proofing time may change. Summer started in India...it took less time for proofing.

* I boiled 250g of pumpkin with 1/4 tsp of turmeric powder to make puree.

Ingredients:

Oats powder - 1 cup / 85 gms

Finger millet flour/ Ragi flour - 1/4 cup / 35 gms

Sorghum flour / Jowar  flour -3/4 cup / 90 gms

Pumpkin puree  - 1 cup/ 250 ml

Instant active yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1.5 tsp

Oil - 3 tablespoons

Water - 1/2 cup + as required.

Water + honey - 1 tablespoon (brush before you bake)

Method:

# Mix powdered oats, Ragi flour, Jowar flour, jaggery powder, yeast, pumpkin puree, salt, oil.

# Add 1/2 cup of water and mix well. It will become like a thick batter.

# Cover it to proove. Let It double in size. It took 45 minutes.

# Add 2 tablespoons of oil and mix well. It will be a very sticky dough. 

# Grease baking tin with oil.

# Transfer the sticky dough to baking tin.

# Let it proove for 20 minutes or till it reaches the pan. 

# Preheat oven/ microwave convection mode @ 190'c.

# Mix water + honey. Brush the mixture and bake @ 190'c for 30 minutes.

# Leave the bread for 10 minutes. Demold and allow it to cool down completely.

# After 2-3 hrs slice your bread.

Please do try and provide your comments.

Can mail me if any queries, will try to help.

kavitar.prashanthi@gmail.com

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@Kavita_Ramki

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Rasmalai Cake

Rasmalai Cake

Rasmalai Cake is a fusion dessert made with Cardamom flavoured sponge cake soaked in 'rus' thick milk, flavoured with cardamom, dressed with chopped nuts. I've used homemade Rasmalai's.

This is baked in Pressure cooker, you can bake in Oven, convection mode / in Airfrier. 

I'm using whole wheat to bake this cake. 

Notes:

* Sieve dry ingredients for 6-7 times.

* All ingredients should be in room temperature.

* Baking tin size 8×3 round tin.

* Preheat oven/ microwave convection mode / Airfrier before you bake.

* Microwave convection mode temperature for baking:

170'c for 30-35 minutes.

*Airfried baking temperature:

170'c for 20-25 minutes.

Ingredients:

Sponge cake

Whole wheat flour - 200 gms / 1 + 3/4 cup

Powered sugar - 1 cup 

Unsalted butter - 1/2 cup

Oil - 1/2 cup

Milk - 3/4 cup 

Baking powder - 1 tsp

Salt - 1/2 tsp

Cardamom powder - 1.5 tsp

Frosting:

Rasmalai - 15-20 nos

Rus - 1/2 cup

Whipping cream - 225 ml

Cardamom powder - 1/2 tsp

Chopped nuts - 1/4 cup ( almond and pistachios)

Saffron soaked in milk - 2 tablespoons

Method:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix butter, sugar until it turns creamy, add oil, milk, cardoman powder and whisk well. You will get a creamy texture. Need to whisk for 12-15 minutes. (wet ingredients)

# Grease the baking tin with oil / butter. Use parchment paper and grease it with oil.

# Add salt to the pressure cooker, place a ring mould and close the cooker without gasket and whistle and preheat @ medium flame for 10 minutes.

# Mix dry ingredients and wet ingredients in small batches.

# Batter should be thick dropping consistency.

# Pour the batter in baking tin. 

# Place the baking tin in pressure cooker and close it without gasket and whistle and bake @ low medium flame for 45-50 minutes.

# Check by inserting a toothpick. It should come out clean. Let it cool for 5-10 minutes.

# Loosen the sides of baking tin, demold the cake. Remove the parchment paper and allow it to cool on wire rack.

# Slice the cake in two halves with cerrated knife.

Frosting the cake:

* Whip 225 -250 ml of whipping cream on low speed for 30 seconds. Gradually increase the speed. Once you get a stiff peaks. Add saffron milk and mix well. 

* In a cake board apply some whipped cream place one slice of cake. Soak the sponge with rasmalai 'rus'. Apply some whipped cream, small bits of rasmalai. 

* Place the second half of the sponge, soak with rasmalai 'rus' apply whipped cream. Cover the cake with whipped cream / crumb coating.

* Chill the cake in refrigerator for 2 hrs.

* Apply second coating of whipped cream.

* Design your cake or just place rusmalai on top sprinkle some chopped nuts and dry rose petals.

Always chill your cake.

Rasmalai Cake is ready to serve.

Please do try and provide your comments.

Thank U!

Maamoul (Date filled Cookies)

Maamoul (Date Cookies)

Maamoul is a Date filled Cookies very popular in Middle East. These are crispy filled with date stuffing. This can be easily stored in room temperature for couple of weeks. Most popular filling are with Dates, Walnuts and Pistachios.

In traditional recipe after baking confectioner sugar is coated. I skipped this step. Traditionally orange blossom / rose water/ spiced powder are used as flavour. You may use any of these flavours.

There are mold available to make Maamoul but I didn't have...so just kept the filling and baked.

I came to know about these cookies from a fb group where we share only Healthy Baking with healthy flour and healthy sweetner.

You may even use baking powder in case you don't have yeast.

Ingredients:

Fine Semolina / Choriye rava- 1 cup

Whole wheat flour- 1/2 cup

Instant active yeast - 1/2 tsp

Butter- 1/2 cup

Oil- 1/4 cup

Jaggery powder - 1/4 cup

Rose water - 1.5 tsp

Pitted dates - 25 nos

Milk - 1/4 cup

Method:

# Mix semolina, wheat flour, yeast, jaggery powder. (dry ingredients)

# Cream butter and sugar. Mix oil, rose water to the creamed butter. (wet ingredients)

# Add dry ingredients with wet ingredients with milk to form a dough. Cover the dough for 1/2 hr. 

# Microwave dates for 30 sec and pulse it in mixie or use food processor to form a smooth mass.

# Make small balls of the date filling.

# Take a small marble size ball flaten it keep the filling. Bring the edges together and slightly press. I just gave impression with a fork.

# # Meanwhile preheat microwave convection oven @ 180'c.

# Grease a baking tin arrange the cookies.

# Bake at 180'c for 15 minutes.

# Allow them to cool on wire rack.

Store the Maamoul / Date Cookies in an Airtight container.

Please do try and provide your comments.

Thank U!

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