Friday, 10 February 2017

Beetroot Halwa Pie

VDay around the corner and want to try something different from chocolates? Why not move away from ones comfort factor and try something unique like the Beet Root Halwa Pie. Presenting to you our very own Halwa with a fusion. Beetroot Halwa Pie. This is a very simple sweet to put together with no loss of desi taste. Do try this out and let me know how you liked it.
This was a contest entry I had submitted for one of the famous bakers group on FB.

1) Beetroot Halwa 1.5 cups
2) Pie Crust 1
3) One large egg
4) A little more than 1/2 cup Medium fat Cream ( I used Mily Mist)
5) 2 tsps dry ginger powder
6) 1/2 tsp nutmeg powder
7) 1 tsp of spice powder ( combination of cinnamon and cloves)

For Pie crust
1) 11/2 cup maida
2) 100 gms ice cold butter cut in cubes
3) Cold water
4) 1 tsp salt and pinch of sugar
5) Fork.

For Halwa
1) 2 cups Beetroot grated
2) 4 cups full fat milk
3) 1 cup sugar
4) 2 tsps cardamom powder
5) Ghee

My way of making
Beetroot Halwa
1) In a wok, heat ghee. When melted add the grated beetroot and saute till no raw smell remains. Takes about 10-15 minutes.
2) Once done, add milk and let the beetroot cook in the milk.Keep the flame in medium. Keep stirring. Stirring is important so as to avoid sticking to the pan. Do not forget the sides of the pan. This would take some 20 minutes.
3) Keep stirring and when the mixture has reduced to half add the sugar and cardamom and keep stirring.
4) The halwa is ready when the mixture begins to leave the sides of pan. Switch off the pan and let cool.

Pie crust
1) In a bowl add the flour, salt, sugar and combine well.
2) Cut in the butter cubes.
3) Using a fork or pastry cutter break the butter cubes into smaller size as small as a pea. Ensure butter remains cold. Place into the freezer for 10-15 minutes if you feel better getting soft.
4) Combine everything together.
5) Use around 1 tablespoon of water each addition and bring the flour together. Do not knead. Just bring them together into a bowl.
6) Use a cling wrap and chill the dough for about 30 minutes.
7) When ready to use sprinkle some flour on the work surface and pinch out a ball as the size of a tennis ball from the dough.
8) Gently roll it out based on your pie pan seize and 2 inch thickness.
9) Pre heat oven to 210C or 425F.
10) Grease the pie pan and place the rolled out dough into the pan and flute the sides.
11) Use a fork and press the insides of the pan so that the pie does not raise when being baked. Alternatively use a parchment paper and baking beans.
12) Blind bake for about 15 minutes or till you see the sides leaving the pan and color turns to the beautiful yellow brown.
13) Once done leave it in the hot oven to dry out a bit further.

Assembling the pie
1) To the cooled halwa, add the beaten egg and milk cream. Combine well.
2) To this add the remaining spice powders as suggested. This would balance out the feeling of fullness when a dessert of this level of sweetness is had.
3) Preheat oven to 180C.
4) Pour the pie mixture into the pre baked pie crust and bake at 180C for about 45 minutes.
5) The pie is done when you find the mix almost baked but still wet a bit.
6) Leave it out to cool before serving.
7) Use a knife dipped in hot water (and wiped) to cut the pie into serving slices.

Sunday, 8 January 2017

Over Night Oats Parfait

Happy New Year folks!

Make Ahead Overnight Oats Parfait. Dessert for breakfast? Does the sound of this dish salivate you? Well then that's exactly what the dish is supposed to do to you. And what better way to start your day with goodness of oats, cocoa, nuts, coconut, yoghurt and fruits. Spend as little as 15 minutes to 30 minutes to get this dish up and you are all set for an awesome treat first thing in the morning. Confused if this would aid you on your weight loss journey? Weight loss does not mean one should alienate themselves from tasty soulful food. Goodness of this parfait lies in the fact that there is no added sugar. Go ahead and try this wonderful dish with oats.

Quick cooking oats 2 cups
Water 2.5 cups
Dark Cocoa Powder 3 tbsp
Yoghurt 2 cups
Mixed fruits(Apple, Banana, Pomegranate) chopped 2 cups
Chocolate shavings 5 tsps
Shredded coconut 1/2 cup
Mason Jars or any available container 2

My way of making
1.Cook the oats with water till it attains a porridge consistency.
2.When oats is almost done add the dark cocoa powder and combine well. Switch of the flame and let cool.
3.Meanwhile chop the fruits of your choice and get them ready. I have used apples, pomegranate and bananas. That is we are all ready to assemble the dish.
4.Take out two clean mason jars and begin to assemble the layers. There is no particular rule on how to go about arranging the layers. Do as you wish, but the following is the way I layered it up.
5.Spoon in the chocolate oats as the first layer, add the yoghurt next, spoon in some shredded coconut and finally finish it with fruits. Continue the layers till the rim of the bottle. Repeat for the other jar.
6.Chill overnight in the refrigerator.
7.Before serving add up a layer or chocolate shavings and fruits. Tada you are all set for a yummy tummy after a hard workout.

1. Use quick cooking oats.
2. Do not over cook the oats.
3. Place the parfait to return to room temperature if you do not prefer to have it cold. 

Wednesday, 23 November 2016

Coconut Dry fruits Khoya(No added sugar) Ladoos

How often do we mothers ponder hard, to offer something healthy and tasty to our kids? Almost everyday isn't it. Or what about the days when we have unexpected guests coming in and we go blank wondering what to offer them.

This particular energy ladoo , (that is how I like to call it) can be dished up in around 15 minutes. Isn't that quick enough in this fast paced life? The beauty of this particular ladoo is there is no refined sugar in any form added. Everything present is natural sweetness. Isn't that a bliss?
As a matter of fact the Khoya used here is home made. I always have some dairy product lying around ready that is home made.

Khoya 1/4 cup
Shredded Coconut 1/2 cup
Seedless dates  1/4 cup        
Cashew nuts     1/4 cup
Pistachios         1/4 cup

My way of making
1. Crumble the khoya once it reaches room temperature.
2. In a wok, melt the khoya on continuous stirring. Keep on it till the khoya starts turning brown and leaves the edges of the pan.
3. Once done remove it into a bowl and let cool.
4. Meanwhile pulse together dates, cashew nuts and pistachios until coarsely ground.
5. In the same wok that was used to melt the khoya fry the coconut a bit till it starts to brown. Do not over do this. Keep the burner on low flame and keep stirring to avoid charring of coconut.
6. Switch of the flame. Add in the khoya and the ground dry fruits and nuts mix.
7. Wait until the temperature is of bearable heat and start rolling the mix into ladoos.
8. Serve them warm for desserts or some energy boost for kids.

1. Keep stirring the khoya and coconut. If not done, it could get over cooked leading to a different texture of the ladoos.
2. You could add brown sugar at the time of frying coconut if you need it to be extra sweet.
3. Store them in airtight container for upto  4 days or store them in a cool dry temperature for longer shelf life.