Chocolate Souffle with Orange Sauce

 Finally made it..   ..after a disaster….souffle attempt!! Hip Hip Hurray…

The word souffle was first introduced to me in a tele program by Gordon Ramsay.. and it was fresh from the Oven..It was Ages ago… But after serious googling.. I found hot and cold versions….
I havc tried the vegetarian cold version of souffle.. and it was a disaster.. I  served mango souffle  for dessert to my guests.Used China grass as a gelatine substitute… they did appreciate.. But my dear H softly promted.. U can do lot more better….
Well Not the one I made yesterday… This was just beautiful and divine ….It was very well received by my lovely critic..

Chilli Soya

Again Chilli Uh?? Yes! But this one is  a little more healthy n Definitely Yummier…..   For Non Soya Lovers… this is definitely bingo !! Try it… out
If you are looking for a desi version for Soya Chunks ,just check out my Dry Soya Chunk’s Curry .
Let me know what you think of it …. Also please share how you handle Soya Chunks to eliminate any unacceptable aroma .

Chilli Nan

 A total buzy Easter long weekend!! Full of activites and actions… Played my first Wii game …. and had a tournament….  We had friends visiting us and we too visited a few…Highlight of this long weekend .. was the Disco Nite at home… It was truely rocking!!
Apologies for not visiting any blogs because of the hols …. Am back with a zing… now and catching up…
I had a couple of new dishes on the card ..Worth mentioning was Chilli Soya… Quite Different from this. .. and quite healthy!!  Also prepared Kozhakattai for lord Ganesha.. Though I have posted the recipe earlier  , my pics were totally amateurish…. It was my first recipe for any event too !!Have updated… it… with my new clicks..

Beetroot Podtuval – Beetroot Coconut Curry | Southindian Delicacy

  After quite a buzy week and a lovely extended weekend , I have just mustered time to post a quicky recipe.. I havent caught up with blog posts for the last 5 days.. I m sure to make up for all the missing ones before the easter long weekend!! We had our day light savings taken off finally and our schedules are all lagging behind by 1 hour :))
Today’s post is a simple Beetroot Curry . We call it as Beetroot Podtuval. This is very much a palakad version and very quick. Not much of a hazzle.This vegie has such a strong color that we are sure to get our hands dyed… while chopping them raw..
My aunt had asked me to cook the vegetable in the cooker and then chop it. Believe me .. We hardly get the color on our hands.. and even if u have a bit of it… It gets cleared with a hand wash without much hosh posh.



INGREDIENTS:

BeetRoot 3 Nos
Freshly grated coconutLess than 1/4th Cup
Sunflower Oil1 Tsp
Salt To Taste

For Tempering:

Urd Dal /Ultam Parup 1/2 Tsp
Mustard Seeds1 Tsp
Dried Red Chilly2 Nos

DIRECTIONS:

  • Pressure cook the Beetroot and keep it aside. Once cool, peel them and chop them into small pieces.
  • Heat oil in a fry pan & drop in tempering ingredients . Once Mustard seeds splutter , add the chopped beetroot & required salt. Saute for 3-4 minutes . Add 1/2 the grated coconut and mix them well. Use the remaining for garnishing before serving.
  • Serve Beetroot Podtuval hot to go well with rice & sambar.

KITCHEN NOTES:

My mum prefers this curry , when its peeled ,washed , chopped and then pressure cooked.
If Pressure cooker unavailable, temper the oil with mustard seeds, urd dal and dried red chilles.Once mustard seeds starts to splutter ,add the chopped beetroot and 1/2 a cup of water and close the lid. When nearly cooked , garnish with grated coconut.