{Recipe}Beetroot Halwa

 

Beetroot Halwa is a "Indian" sweet dish prepared using grated Beetroots and then cooked using milk, ghee, cardamom and dry fruits until dry. You can also add Khoya or condense milk too to make it more rich in flavors.

Beetroot is very healthy veggie and is often recommended because, Beets are packed with essential Vitamins, Minerals and some of which has medicinal properties as mentioned below.

1. Beets are low in calories yet highly nutritious.
2. Help keep blood pressure in check.
3. Improves digestive health as it has good fiber source.
4. Often proven to help in weight loss as its low in calories.
5. Its delicious and can easily be part of your diet. You can consume in the form of salad, juices, side dishes and Halwa is one of the dishes.

Now moving back to Beetroot Halwa. Halwa, as you are aware and know how to prepare and most of the Halwa recipes include the same procedure. But, if you follow the below pointers you can never go wrong.

1. Need fresh Beetroots and grated very fine.
2. Make sure to Roast the Beetroot in the ghee well so to retain the Bright red colour.
3. Always add pre-boiled milk. And also add milk after you roast the beets in ghee.
4. Make sure to keep the sugar quantity less as the beetroots are already sweet and too sweet Halwa might ruined the taste.
5. You have to have good patience level because the Halwa will taste good if the water level is totally reduced and also keep stirring occasionally to avoid burning of Halwa.
6. Soak and peel the Almonds because they will really give crunchy bites in your Halwa .

Servings  : Approx.10

Total Preparation Time : 1 Hour

Total Cooking  Time : 45 Min

Cuisine : Indian Sweet Dish

Author : Ispolina Silveira

Measurement : 1 Cup =256ml

 

Ingredients

1 Kilo Gram Beetroots grated

3 Table spoon of Ghee

500 -750 ml of look warm milk

½ Cup of sugar

100 Grams of Khoya

1 Tsp of Crushed Cardamom

¼ Cup of Chopped Almonds(Soaked ,peeled & chopped)

Step wise preparation with Pictures. 

1.Add Ghee in a pan . Once the ghee melts add the grated beetroot and toss well in the ghee . Then cover the lid and cook for 5 min.

   

2.Once you see beetroot little water then add the milk.Stir well and allow it to boil but on the other hand keep stirring.

                     

3.After about 5 minutes add sugar and again stir for the sugar to dissolve. Can Cover and cook for 5 Min

                     

4.Then add the khoya and mix well again so the Khoya portions gets incorporated .

                     

  

5 .After allowing it cook for more 5 minuets then add cardamom powder and the chopped almonds.

                     

6.Cook on medium flame and stirring simultaneously .Let it cook until its totally dry .

                     

7.Serve Hot or Cold ,choice is your. Either ways it will taste delicious.

                     

Thank you for Visiting My Blog :

http://cocinanispolina.blogspot.com/

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Enjoy Cooking ….

{Recipe} Goan Prawn Rissois/Rissóis de camarão

"Prawn Rissois" or as called in Portuguese "Rissóis de camarão " (Rissois means a small patty  and camarão means Prawns) I can term it as the princess of snacks. Rissois is yet again among the recipes which Portuguese people introduced in  Goan Cuisine. It is one of the delicious starter for small parties, festivals and weddings ."

What Is Prawn Rissois

Prawn Rissois are small half moon shaped snack filled with cheesy creamy prawn filling which tastes amazing. It does involve lengthy process and requires lot of patience but all the hard work what you put in is all worth it because result you get delicious Snack melting in your mouth. Best part is you can refrigerate(Freeze) the prepared Prawn Rissois for about a Month and its so handy when you have unexpected guest at home, just drop the Rissois in heated oil and serve hot .

How to Get Perfect Prawn Rissois?

• Make sure to have the Elements ready i.e. Dough/Prawn filling/Bread crumbs and Whisked egg /oil for deep frying.
• Once the Prawn stuffing prepared make sure keep in refrigerator because it will hardened if any liquid remaining .
• Make sure to prepare the Dough with proper consistency or else you might end up having cracked Rissois.
• Need to be quick while using the dough and also cover the other dough portion with damp cloth other wise chances are that dough might become hard.
• While coating the Rissois in egg and bread crumbs try to keep one hand dry and one for wet other wise you will not get smooth surface of Rissois.
• You can either take bread crumbs or semolina for coating But I always prefer both mixed because it gives nice texture and also doesn't burn the outer cover of Rissois.
• While deep frying the Rissois make sure to keep the flame medium to low.

With out wasting any further Time lets begin with the process involved in Prawn Rissois.

Serving Approx. 40-50(small size)

Total Preparation Time : Minimum 1 hour

Cooking Time : 30 Min

Time Frying : 5 Min

Cuisine : Goan 

Author : Ispolina Silveira

Measurement: 1 Cup = 256 ml

Ingredients

(A)Dough Preparation

3 Cups Maida (All Purpose Flour)
2 Cups of water
2 Tsp Butter
Salt as per taste

(B)For Stuffing of Rissois
250 Gram of Cleaned Prawns(deveined)
2 Tsp of Butter
1 Tsp of Olive oil/any normal cooking oil
2 Large Onions finely chopped
1 Tsp of finely chopped garlic
1 Tsp of crushed pepper
2 Pinch of Nut Meg Powder
1/4 Cup Milk
2 Tsp of corn flour
1/2 Cup of grated Cheese 
Little fresh coriander for Garnish(if you wish)
Salt only if required(Because Cheese & butter has salt)

(C)For Coating of Rissois
2 Eggs beaten/whisked
1 Bowl of Bread Crumbs
1 Bowl of Fine Semolina

YouTube Video

Step wise Preparation with pictures

1)First lets start with preparing the stuffing of the Rissois. For that start with keeping the pan on the stove. Once heated add butter and then add the cleaned prawns and saute them well until they turn pinkish.

  

2)Transfer the prawns in a bowl and once the have cooled down chop the prawns into small pieces. 

                          

                                                           

3)In the same pan add 2 tsp of butter ,olive oil and now add the chopped onions. Saute onions for about a min and then add the chopped Garlic & prawns . one quick stir and allow to cook for a Min.

                          

4)Then Add crushed pepper, nut meg  milk and corn flour. After mixing all ingredients in pan add       the grated cheese and stir well. You will get creamy cheese stuffing. Last add fresh coriander only if   you wish. Remove the stuffing in bowl and keep it in refrigerator until you prepare the Dough     of Rissois

                                                                                       

5) Now comes the Dough Procedure. Start with placing a deep pot on Stove .Then add Water, salt &      butter.Once water boils reduce the flame and add the Maida flour /all purpose flour. Keep stirring until it binds well. It might take around 3-5 min.

     

                      

6)Now transfer the hot dough on large plate and when little hot knead it well until you get smooth dough.Cut it into two half and the other keep it covered until you work on the one dough portion.

                                                                                                      

7)Keep rolling into a large round but make sure to keep little thickness. Once rolled Cut into small roundels with help of cutter .

                                                                                                           

8)Place the roundels on a flat surface and start placing the prawn stuffing at the center of the rounds .You can use small spoons for the same.To seal use water around the edges of the rounds and press the edges with finger tip. Arrange all the moon shaped Rissois into a tray.

  

9)Once all done filling start with the coating process. For this take each small Rissois and dip into egg beaten and then drop into crumbs and semolina mixture. Coat well and place in a tray.

       

10) The coated Rissois you can now store in box and store it in Freezer and Fry when required. Before frying you can defrost Rissois for 20 min at room temperature and then fry in Hot oil.

                       

11)Fry until the Rissois get nice lovely golden brown colour. Make sure to adjust the flame accordingly or else Rissois will burn.Serve the hot Rissois for snacks, for parties its a great and handy snack. Server with sauce or ketchup .

Thank you for Visiting My Blog :

http://cocinanispolina.blogspot.com/

For Video recipes follow:

https://www.youtube.com/channel/UCl5v1sH0_3Anamp2ok2TTpQ?view_as=subscriber

Do follow me on Facebook Page :

https://www.facebook.com/cocinanispolina

On Instagram :

https://www.instagram.com/cocinanispolina/?hl=en

Do share your comments and feedback. Can also share the dish pic if you try recipe from my Blog.

Enjoy Cooking ….