Beetroot Chocolate Brownies

Time surely flies, isn't ?  Almost each and everybody will say this, I have no time, I have done nothing, OMG! time just flies.  In the last few weeks or may be last few months I have been lagging a lot in blogging and I have a lot lot to catch up.
I couldn't keep up the schedules promptly and post recipes on time.  My apologies for having Any One Can Cook on hold for long time now.  I promise that it'll be surely on next week no matter whatever the situation.

Today I'm going to post Beetroot chocolate brownies.  This is been on my drafts for a long time now, so decided to go ahead today.  This recipe is adapted from Chef in You, I don't think anybody needs introduction about Chef in you, even if you are beginner in cooking, when you follow her recipes you'll be a great cook.  Do check out her site for all yummy recipes with easy instructions.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 15 to 16 squares

Ingredients:
2 medium sized beetroots
Flour- 100 g
Butter- 100 g
Sugar- 150 g
Egg whites- 3
Cocoa powder- 3 tbsp
Dark chocolate chips- 75 g
Walnuts- 10 to 12 ( optional )
Vanilla extract- 1 tsp

Method:
Peel and wash  the beetroots.  Chop the beetroots into cubes and steam it for 10 to 15 minutes until they become soft.  Puree the cooked beetroot in a blender without adding any water.
Preheat the oven to 180 degree Celsius.  Beat together butter and sugar, until it looks creamy.  Beat it in the eggs one by one until it looks fluffy.  Add the beetroot puree and mix it to combine.  Sift together flour and cocoa powder in a large bowl.  Fold in the flour mixture into the egg mixture.  Finally fold in the chocolate chips and chopped walnuts.  Grease and line a 9 inch square cake tin.  Pour the mixture into the  prepared tin and bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean.  Take it out from the oven, leave it cool down in the tray and cut into squares.  Once cooled completely, store it in a air tight container.

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Qubuli Uzbaki ( Afghani Style Mutton Pulav )

It's time for Blog Hop Wednesdays again.  Actually I'm lagging behind now, since I missed last blog hop, this week I have decided to complete my pending work and then continue with current work.
  Last time I was paired with Shireen of Ruchik Randhap, after going through her lovely blog , my eyes got struck to her tempting non veg recipes.  I'm just posting one recipe for this blog hop, but I have bookmarked a lot from her blog.  Do visit her blog to check all her yummy recipes.

Recipe Source: Ruchik Randhap
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves 4

Ingredients:
Basmathi Rice- 2 cups
Mutton - 2 cups
Ginger garlic paste- 2 tsp
Garam masala- 1 1/2 tsp
Carrots- 2 medium sized ( julienne cut )
Onion- 1 medium sized ( sliced )
Raisins- 20 g
Almonds- 20 g
Pistas- 20 g
Mutton Stock- 3 cups
Coriander and mint leaves- 2 tbsp ( chopped )
Pinch of saffron soaked in warm milk
Salt to taste
Oil for frying and cooking

Method:
Wash the mutton well.  Add oil to the pan, then add the sliced onions and ginger garlic paste and fry until lightly golden in colour.  Now add the washed mutton pieces and stir well.  Cover the pan and cook it for 5 to 10 minutes until the water oozes out from the mutton.  Now add the garam masala, coriander leaves, mint leaves and salt.  Cover the pan and pressure cook upto 3 to 4 whistles or until the mutton looks tender.
Now take another pan, fry the carrots and nuts separately in little oil and keep it aside.
Soak the rice in water with little salt for about ten 10 minutes.  Now take a heavy bottomed pan, layer it with half of the mutton pieces, now top it with rice, continue layering with carrots and nuts.  Repeat this layers alternatively until everything is done.  Pour the saffron milk, stock and 1 cup of water.  Add enough salt to taste.  Cover the lid and cook it in medium to low heat until the rice looks well cooked and fluffy.
Serve it warm with raita and gravy.

This post is linked with Royal Feast- Biryani and  Blog Hop Wednesdays.

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Povitica- Daring Baker's Challenge for October 2011

Hi All,  I'm back after a very long time, I can imagine what's going on when you are reading this, where did you disappear suddenly..  Well, I have some reasonable reasons for not being blogging in the past few weeks, something which is more important than blogging.
Anyways I'm back with Daring Baker's Challenge.  I would have skipped this month if I had an opportunity, but I have missed quite lots of challenges in this year, so was determined to complete this one.

This time we were challenged by Jenni of The Gingered Whisk to make Povitica.  Povitica which is pronounced as po-va - teet - sa, is a traditional Eastern European Bread which is served during holidays.  It's also known as  Nutroll, Kalachi etc.. As I said Nutroll, just as the name suggests, this soft layered bread is filled with layers of sweet and delicious nut filling.  The actual recipe suggests walnuts, you can use your creativity to play with different filling which is sweet or savoury.

Ingredients:
For the dough:
All purpose flour- 300 g
Egg- 1/2 beaten
Dried Yeast- 1 1/2 tsp
Oil- 1/2 tbsp
Warm milk- 120 ml
Salt- 1 tsp
Sugar- 1 tbsp

For the filling:
Walnuts - 100 g
Butter- 1 tbsp
Milk- 3 tbsp
Vanilla essence- 1 tsp
Cocoa powder- 2 tsp
Egg- 1/2 beaten
Cinnamon powder- 1/4 tsp
Sugar- 1 tbsp

For the topping:
Chocolate- 100 g
Walnuts - 5 to 6 chopped finely

Method:
Prepare the dough:
Sift the flour and salt in a large bowl and mix it well, add the sugar and yeast, mix it together.  Make a well in the center, add the oil, beaten egg and warm milk.  Beat it together with a electric beater fitted with a dough hook, until the dough comes together.  Knead the dough in a floured surface for about 5 minutes.  Place the dough in a clean and oiled bowl, cover with a cling film and let it sit in a warm place until it doubles in size.

Prepare the filling:
Powder the walnuts in a blender.  Mix together the powdered nuts, sugar, cocoa, cinnamon and vanilla in a bowl. Heat the milk and butter together, until the butter gets melted completely.  Pour the hot liquid into the nut mixture and mix it together.  Quickly beat the beaten egg into the mixture and allow it to sit in room temperature, until it reaches spreadable consistency. 

Start preparing the loaf:
Take the risen dough, knock the air back.  Dust your work surface with flour and roll the dough as thin as possible.  Spread the dough with the nut mixture and start rolling the dough like a Swiss roll.  Grease a 2 lb loaf tin and place the roll inside the tin.  Cover and loosely with a foil and let it sit for 30 minutes.
Preheat the oven to 200 degree Celsius and bake the loaf in preheated oven for 15 minutes, reduce the temperature to 170 degree Celsius and bake it for further 30 to 40 minutes, until the top of the loaf look brown in colour.  Take it out from the oven and allow it to cool in the wire rack.
Once the bread is cooled down, pour the melted chocolate on top of the bread and sprinkle the chopped nuts on top.  This bread would be great as a dessert or even with a hot cup of coffee.

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Vazhaipoo Usili for Blog Hop Wednesday

Phew! It's time for blog hopping again, I just can't believe how time flies.  I know almost everybody says this, how quick the time goes, even little kids at the age of 2 and 3 are saying, Oh! I'm busy, don't disturb me.  Whatever I talk to them, come back to me at some point .  Feel like so much to be done in very little time.

Anyways this week for blog hopping, I hopped over to Schmetterling Words.  I love her recipes and I was lucky to taste her food when we were in Germany.  This is a recipe which I have been waiting for a long time to try it from her blog.

Just a short explanation about this recipe,  Vazhaipoo is nothing but Banana flower.   Vazhaipoo Usili is made with banana flower and ground lentils with a blend of spices.  This can be served along with rice, rasam or dhal.  I found this recipe very delicious just like soft and crumbled lentil vadas.  Hope you enjoy making this recipe at home.

Preparation Time:  20 minutes
Cooking Time:  20 minutes
Serves :  2 to 3

Ingredients:
Vazhaipoo/ Banana Flower- 1
Toor dhal- 1/2 cup
Dried red chillies- 4
Fennel seeds-  2 tsp
Mustard seeds- 1 tsp
Curry leaves- 5 to 10 leaves
Turmeric powder- 1/4 tsp
Onion- 1 medium sized ( finely chopped )
Oil- 1/2 tbsp
Salt- To taste

Method:
Soak the toor dhal in water for 1 hour.  Then grind it into a coarse paste along with two red chillies and 1 tsp of fennel seeds.
Start preparing the banana flower,  peel the banana flower completely until you get a white part which is found inside.  Chop the top part like a stem.  Now chop the top part which contains small florets.  Chop finely the remaining  white part, and immerse it in a thin buttermilk to avoid discolouration. 
Mix the chopped  vazhaipoo , salt and  ground toor dhal.  Steam the mixture in a steamer or idli plates for 10 minutes.
Heat oil in a pan, add mustard seeds, dried red chillies, fennel and curry leaves.  Add the chopped onions and saute until it looks soft. Add turmeric  powder and mix it well.   Finally add the steamed mixture and keep stirring continously without sticking at the bottom.  Keep stirring for about 10 minutes until the mixture looks well cooked and dry.
Serve it warm along with steamed rice, rasam or dhal.

This recipe is linked with Blog Hop Wednesday, also sending it to Kerala Kitchen Event and ABC series: Bfor Banana

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Any One Can Cook: Series36

Hello Foodies,

Hope you all had a great weekend.  We had some excellent entries last week, my big thanks to all dear food bloggers who managed to link your entries for the event.  Here are the three selected  recipes from last week series
Chocolate Ladoo by Dee's Kitchen

Chatpate Makhane by Indulge- ashscorner

Cupcakes - My way by Crumpled Chillies

If you are a new reader to this blog, to read the details about the event click here.  If you would like to get featured in this event, all you need to do is just link your recipes which are easy to make.  If you find any trouble in linking your recipes, just mail me your recipe link to ayeesha.riaz@googlemail.com

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Beetroot Halwa Tarts for Sweetpunch October 2011

This month for Sweet punch,  we have sweet little Jam tarts from  Ria's Collections.  The first thing which came to my mind was whether I'm going to use store bought jam with loads of sugar or something home made.

Initially I had the idea of making mixed fruit jam which my mom used to make, which is still with lots of sugar.  Not sure whether it'll work with brown sugar or demerara sugar.  Finally made up my mind with beetroots.  After searching through lots of recipes in net, I was afraid that  I'm not going to get jam consistency without jam sugar. 

So I made just the way how we normally make beetroot halwas and replaced white sugar with demerara sugar and of course all purpose flour with whole wheat atta .   If you are wondering why do I have to replace white sugar and all purpose flour, you can read the reasons from here and here.

  Now about the tarts, the pastry was just amazing, it had a perfect texture and the beetroot halwa worked well with it.  My kids loved this and I enjoyed baking this.  If you would like to start baking with us in Sweet punch, click here.

Preparation Time: 15 minutes
Cooking Time : 12 to 15 minutes
Makes 12 tarts

Ingredients:
Whole wheat atta / All purpose flour- 200 g
Cold butter from refrigerator- 100 g
Baking powder- 1/2 tsp
Salt- a pinch
Cold water- 4 or 5 tsp
Beetroot halwa- 12 tsp ( recipe follows )

Method:
Sift the flour, baking powder and salt in a large bowl.  Chop the butter into small pieces and rub with the flour gently until it looks like fine bread crumbs.  Add a splash of cold water and bring the dough together.  Don't add too much water or knead the dough, it'll ruin the pastry completely.

  Preheat the oven to 190 degree Celsius.  Roll the dough in the middle of two baking parchment paper.  Make small rounds using a cookie cutter.  Place the small circles in the tart tin and push it in gently on the sides.  Drop a level teaspoon of beetroot halwa inside the tart cases, if you want you can cut the remaining dough in star shapes and place it in the middle of the tart.  Bake it in the preheated oven for 12 to 15 minutes.  Leave it in the wire rack to cool, then serve immediately or store it in a air tight container.

Beetroot Halwa:
Beetroot- 2 small sized, peeled and grated finely
Demerara sugar- 75 g
Cardamom powder- 1/2 tsp
Ghee- 5 tsp

Add the grated beetroot and  1/2 cup of water in a heavy bottomed kadai and cook until all the water evaporates.  Keep stirring in the middle to avoid burning at the bottom.  Now add the sugar and keep stirring continuously, when it looks like a semi solid.  Finally add the ghee and cardamom powder, stir well until it incorporates into the halwa.  Take it off from heat.  Allow it cool down and use it for the recipe.






 

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Mutton Pulav

This is for someone who wants something special at the same time with less spices.  Less spices, which I meant is the hotness or the chilly in the food, yes you have a lots of whole spices included in this recipe, which gives a mild flavour without any heat.  This is a recipe which I learnt from one of my Pakistani  friend.  She used to make this almost for every Eid.

  I can still remember the yummy food which I used to have in her place, pulav with kebabs , curry and finally for dessert her own home made rasmalai, truly bliss. Whenever I taste the pulav  in her place, I can feel that something is different and has a quite unique flavours, when I asked her the recipe, I found that two ingredients which gave that distinct flavours.

First Black cardamom, next aloo bukhara (dried plums).  I know most of us might use black cardamom, but dried plums may be a alien ingredient to some of us.  I tried to find some link about aloo bukhara, since I couldn't get any, posting my own image for that, taken under very low light, hope the picture is clear for you.

So, next time if you are planning for parties or any special occasion, remember this.  Hope you won't get disappointed.

Preparation Time:  15 minutes
Cooking Time: 30-40 minutes
Serves 4

Ingredients:
Basmathi Rice- 2  cups
Mutton- 1 cup
Mutton or Chicken stock- 1 cup 
Ginger garlic paste- 1/2 tbsp
Bay leaves- 1
Star anise-1
Black Cardamom- 2
Cinnamon stick- 1/2 inch stick
Cloves- 2
Cumin seeds- 2 tsp
Black pepper corns- 1 tsp
Aloo Bukhara ( Dried Plums )- 4 to 5
Cumin powder- 1 tsp
Chilly powder- 1/2 tsp
Onion- 1 medium sized ( finely chopped )
Yogurt- 1 tbsp
Turmeric powder- 1/4 tsp
Coriander leaves- 1 tbsp ( finely chopped )
Oil- 2 tbsp
Salt to taste

Method:
 Wash the mutton well with a bit of turmeric powder and set it aside.  Heat oil in a pan or cooker in which you are going to prepare your rice.  Add all the whole spices one by one, then  add ginger garlic, stir well without burning it.  Add the finely sliced onions and  saute it in medium to low heat until the onion gets nice and soft.  Add the mutton pieces, aloo bukhara, chilly , cumin powder and mix it well.  When the mutton is cooked halfway, ass the yogurt and coriander leaves, stir it well. Do not add any water while cooking the mutton.  If it looks too dry, without any water left, add about 1/2 a cup of water. Cover the pan and cook it in medium heat until the mutton gets cooked completely.  If using a pressure cooker, cook upto 3 to 4 whistles.  Once the mutton gets cooked well, add the washed rice with 1 cup of stalk, 1 cup of water and salt to taste.  Cook for 2 whistles or using a normal pan, cook until the rice is well cooked and looks nice and fluffy.

Note:
The flavour of this pulav mainly depends upon the quality of stock.  So, use good quality home made stock or stock which doesn't contain cornstarch.

Sending this recipe to Royal Feast- Biryani.

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