Taste of South India - 3 recipes in one post

Horsegram also known as kollu is known to help with weight loss and is also supposed to be very good for women to keep their bones strong. It is generally considered to contribute to body heat.  The last time I had tried a rasam with this gram, it was quite a flop. This time I tried it differently and it came out awesome. What's more nothing is wasted. The boiled gram makes a palya and the water in which it is boiled is made into a rasam. On the side, I also made some beetroot palya.

Beetroot Palya :
Equipment Used : grater, coconut scraper

Difficulty : Medium

Time taken :
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients : 

1. 2 medium beetroots grated
2. 1 tsp oil
3. 1 tsp mustard seeds
4. 1 green chilly chopped
5. Salt to taste
6. 2-3 tbsp fresh grated coconut

How I made it :

1. Grate the beetroot.
2. Heat oil in a pan.
3. Add the mustard seeds
4. Once they stop spluttering, green chillies and fry for a minute
5. Next add beetroot.
6. Adjust salt.
7. Cover and cook on low heat for 15 minutes, mixing once in a while.
8. Garnish with grated coconut and serve.

Horsegram/Kollu Palya :

Equipment Used : coconut scraper

Difficulty : Easy

Time taken :
Preparation time : Soaking time
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1/2 cup horsegram soaked overnight
2. A pinch of turmeric powder
3. A pinch of asafoetida powder
4. 1 tsp oil
5. 1 tsp mustard seeds
6. Salt to taste
7. 2-3 tbsp fresh grated coconut

How I made it :

1. Boil the horsegram with salted water enhanced with turmeric and asafoetida powders. This takes about 15 minutes. One whistle on high and about 2 whistles on low.
2. When pressure releases, drain and reserve the water. It will be used to make rasam.
3. Heat oil in a pan.
4. Add the mustard seeds.
5. Once they stop spluttering, add the horsegram.
6. Fry for  minute.
7. Add grated coconut. Turn off heat and serve.

Horsegram/Kollu Rasam :

Difficulty : Easy

Time taken :
Preparation time : Soaking time of horsegram
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1 country tomato roughly chopped
2. 1 lemon sized ball of tamarind
3. The reserved water from the boiling of the kollu.
4. 1 tbsp pepper powder
5. 1 tbsp cumin powder
6. 1 tsp oil
7. 1 tsp mustard seeds
8. 1 whole red chilly
9. 1 pod of garlic crushed (optional)
10. Salt to taste - be careful as the kollu water has some salt
11. Asafoetida - a pinch, be careful as some was added to the kollu water
12. Chopped coriander leaves

How I made it :

1. In a vessel, boil the tamarind and tomato in about 2 cups of water. Let that simmer away for about 10 -15 minutes till tomato is extremely soft.
2. Now, you can strain this liquid or you could just remove the tamarind pulp.
3. Add the reserved kollu water to this.
4. Heat oil. 
5. Add the mustard seeds and let them splutter.
6. Add asafoetida powder.
7. Add the whole red chilly and garlic and fry for 30 seconds
8. Pour in the water mixture.
9. Add salt, pepper powder and cumin powder.
10. Let this come to a boil. 
11. Turn off heat, add chopped coriander and serve hot with rice.

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Beetroot cake

I had this one odd beetroot lying around in my vegetable basket and I really did not know how to use it up. I usually make a beetroot paratha which hubby hates - I've not figured that out till date.
I browsed around a bit as I did remember seeing quite a few beetroot cake recipes when I made the eggless beetroot chocolate cake sometime back. Here is Nigel Slater's version of the beetroot cake.
Fortunately, this cake was ready just in time for guests. They loved it.

Ingredients : 

1. 1 cup whole wheat atta + enough for dusting
2. 1 cup brown sugar
3. 180ml oil + 1tsp for preparing the cake tin.
4. 1/3 cup raisins
5. 1/3 cup chopped walnuts
6. 2/3 cup grated raw beetroot
7. 3 eggs separated
8. 1tsp baking powder
9. 1/2 tsp baking soda
10. 1 tsp ground cinnamon powder - I usually grate a stick then and there as needed

Other equipment required :

1. Grater
2. Mixer
3. Hand blender or egg beater
4. OTG or Microwave with Convection option

How I made it :

1. Preheat the oven at 180 degree C.
2. Prepare the cake tin by first rubbing a layer of oil followed by a dusting of flour. I used a square 20 cm tin. The original recipe called for the use of a rectangular loaf tin. However, there as no difference in cooking time.
3. Sift the flour with baking powder and soda. This is to incorporate air into the flour.
4. In a mixie jar, beat the oil and sugar together.
5. Add the egg yolks one at a time, beating well in between additions.
6. Mix in the beetroot, walnuts and raisins.
7. Fold in the sifted flour mixture along with the cinnamon powder.
8. In a separate bowl, with a hand mixer beat the egg whites till soft peaks form.
9. Gently fold until well combined into the mixture at 7. Please ensure that it is well combined. 
10. Pour into cake tin.
11. Bake at 180 degree C for 55 minutes. Cover with aluminium foil after 30 minutes. 

It was truly delicious - moist and hearty. Healthy too. 

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Beetroot halwa

I know most of my readers would not have opened up this post seeing the word "beetroot". If you've made it till here, I salute you for that. Beetroot is one good veggie for us. But that is not the reason I chose to make the halwa out of it.

Well, Hubby and I visited "Lumiere - The organic restaurant" on Christmas 2011. They have a very lovely place with great ambience. Fortunately, it was one restaurant that I've finally found in Bangalore that is not crowded on a holiday. I think it is attributed to the fact that most people misunderstand "organic" for "vegetarian". Ironically though, their board does have a picture of a prawn :) Check out their website here. Well, as a welcome drink, we were served a pinkish liquid. I assumed it was due to the root that is dissolved in the water by Mallus. One taste and I knew I was wrong, we were given a beetroot with lemon juice. It was really good. Hence, this week while grocery shopping, I picket up a few beetroots to try out this simple juice that was detailed out to us by the ever helpful waiter. However, I was still wondering what I would do with the beetroot pulp that would remain once I had extracted some juice. One moment I thought I'd make something like a tikki but with the success of the carrot halwa, I just knew what to do with the pulp. So here's how I made the beetroot halwa. I did not have milkmaid on hand this time so skipped it.

Ingredients :
1. 4 medium sized beetroots grated or blitzed in the food processor
2. 300 ml of milk
3. 60g of khova
4. 1 tablespoon of sugar
5. 3 tbsp ghee
6. 1 elaichi

How I made it :
1.  Heat up the pressure cooker. Pour in the ghee.
2. Add the elaichi. Once it is aromatic, add the beetroot. Fry for 2 minutes.
3. Add the milk. Close the cooker and boil till 5-6 whistles.
4. Once the pressure releases, cook on sim, add the khova and keep stirring frequently till all the milk is absorbed.
5. Add the sugar.
6. Turn off heat  once sugar dissolves.
7. Garnish with chopped dry fruits and serve. I dumped a handful of cashews and almonds in the microwave for about 1 minute. Once they had cooled, I chopped them. This makes them more crunchy.

Hubby certified that the beetroot halwa was more tasty than the carrot halwa. I guess it is just that since it was my second attempt, I got a better hang of it.

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