Last few days have been pretty bad for us. We are put on a strict diet. I really get very lost when I want to cook something and I cannot, I am trying to tone that down and so far I am at least 75% successful. So for next few days, you will find some unusual combinations here from me, I know some of you are thanking my aayi to keep sanity to this blog ;). Oh, by the way, broadband connection at my native place has some problem, so she is not able to post anything. I hope they get the connection up and running soon.
Now you may ask me why soya? Well, I noticed that many bloggers have come up with their own versions of batata vadas for the event. I also wanted to send something to JFI -soya hosted by Sia. Thanks to dear Gowri , I have bought a pack of soya granules (I could not find crumbles suggested by her, but found granules in Indian store). So I thought of using them.
Now the verdict – they were absolutely delicious. V was so happy to find one of his favorite snacks after a long time. Since he loves the taste of soya, he enjoyed them thoroughly. I did not feel guilty about making them as I have not deep fried them and soya is full of protein, so that was an added advantage.
Please check out my other recipes for more traditional batata vadas – simple batata vada , Aayi’s batata vada , Vada pav .
Ingredients for stuffing: 1/2 cup soya granules 1 cup cooked, peeled and mashed potatoes 1/2 tea spn mustard seeds A pinch turmeric A pinch asafoetida 4 green chillies 1 tbl spn fresh/frozen coconut(optional) 3-4 curry leaves Oil Salt
Ingredients for cover: 1/2 cup besan (gram flour) 1 tbl spn rice flour 1/2 tea spn chilli powder 1/4 tea spn ajwain Salt
Method: Soak the soya granules in warm water for 10mins (or cook according to package instructions) Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, asafoetida, turmeric. Fry for a min and then add soya, salt and potatoes. Close the lid and let it cook for 2-3 mins. Mix well, add coconut and mix. Take off heat and let it cool to room temperature. In a separate bowl, mix all the ingredients for the cover with water. Do not make it too watery or to thick. Heat appe/appam pan. Make small balls of the stuffing and dip them in the cover batter. Fry keep them carefully in each slot. Fry them from all sides (or if you don’t have the pan, deep fry them in hot oil). Serve hot.
Serves : 2-3 Preparation time : 25mins
This is the time again for Daring baker’s challenge. This month’s host is that lovely blogger, because of whom I joined this group. Yes, it is Meeta along with Tony . I won’t be lieing if I say, only because it was Meeta’s month, I took up this challenge. Now, some of you may wonder what that is supposed to mean – as I mentioned in my last post, due to so many things that have come up on in our lives, that need more attention, I would not be able to make time, so I have decided to leave this group for now.
I made these Éclairs very early this month, as soon as Meeta revealed the challenge. After I read it a couple of times, I was sure we would love this chocolatey heaven. Since I had not even seen these before, I was not sure how they were supposed to taste. So I googled and found this video .
Everything went fine, the pastry was fine (or so I think). I was happy with the way it was going. But my happiness was short lived when I totally messed up chocolate pastry cream. It was watery and I had no idea what was wrong. Anyway, I thought of using it as it is because of shortage of time. I was thinking to make it again but could not manage.
Verdict – we both simply loved these Éclairs. We both are not chocoholics, but we both could not stop eating these. I think this was the easiest and the quickest daring baker’s challenge so far. Thanks a lot Meeta and Ben for picking this recipe. I am going to make these again as soon as things at my end come to normal again.
Here is a pictorial
I used few fresh strawberries along with chocolate pastry cream as stuffing. The berries tasted great with chocolate. I topped them with few chopped cashews.
