Black-eyed Bean Vadas

Imagine the scene. It’s 38mins past midnight, it’s now Monday morning and it’s a Bank holiday in the UK. Jyostna is on her all fours, head inside one of the kitchen cabinets, chucking things out one by one. Jars and plastic containers strewed across the kitchen floor. I can hear her growl every now and again, as I stand there in trepidation. Strange sounds reverberating and echoing inside the kitchen cabinet, one can tell she is not a happy bunny. Suddenly she crawls out and stands up, hands on hips and looks me straight in the eye with a stare to scare the devil himself. ‘No we don’t have any’ she screams in silent anger, ‘what no dry Chickpeas babe, ohh you are kidding me Jyostna’, as I reply in a state of anguish and distress.

I had this craving for Falafels and when I have a craving that’s it, I gotta have it. It’s been known for me to roam the streets in the dead of night to seek salvation in order to satisfy that food craving. I know of this food craving thing certain women go through when they are expecting. Boy trust me, I know the feeling.

Anyway, the beloved seeing the sorrow in my eyes, suggested, ‘hey how about making Vadas then’. Okay not Falafels I know but there are lots of technical similarities, no. Colour returns to my cheeks with just the thought. Then she hits the taste button by suggesting, ‘why not make the Vadas using Black-eyed beans’. Wow what a wonderful idea from my beloved, the light of my life. Gosh is that not what marriage is all about, she strikes you down and then slowly lifts you up again…~grin~. Ohh still my journey continues in trying to understand women. My brothers out there, ohh Bhai are any of you any wiser then me, please pass on the secret. Are you able to understand the Bens out there, then enlighten me....~grin~

Hey I got to tell you this joke. I read it on a website but for the life of me I don’t know where. So I am sorry I can’t take credit nor am I able to give it whomever it’s due. Anyways here it is

This chap would every morning go to the sea shore, sit and pray to the Lord.

One day the Lord impressed with his daily prayer sessions, granted him a wish

So my Son what can I grant you, asks the Lord.

The man replied, well my Lord, see that beautiful island in the distant. Can you please build me a bridge, so I can visit whenever I want.

The Lord replied, ohhh no my Son, that’s not a good idea. Think of something more spiritual, something that would enlighten your life.

The man thinks for a moment and askes Okay then Lord, give me the power to understand women

The Lord without hesitation replies, so my Son would you like one or two lanes for this bridge

Silly I know, but I like it.

Okay so here is the Black-eyed Bean Vada recipe.

Ingredients (will yield 25-30 Vadas)

• 2 cups Dry Black-eyed Beans
• 2 tbsp of ginger - paste
• 2 tbsp of Besan flour
• 3 green chillies - paste
• 3 gloves of garlic – paste
• 2 red dry chillies – ground
• 2 tbsp of fresh lemon juice
• 2 tbsp of warm groundnut oil
• 1 tsp salt
• 1 tsp black peppercorns – coarse grind not powder.
• 1 tsp sugar

• oil for deep frying the Vadas

Method

• Soak the dry Black-eyed beans overnight

• Grind the soaked beans enough to form a nice texture but not a smooth paste.
• Add all the ingredients and mix well.
• Form small golf size balls of the mixture
• Deep fry till golden brown

Enjoy with chutney/yogurt of your choice

Black-eyed Bean Vadas

Conclusion : Black-eyed beans have a distinctive earthy taste. Vadas are really crispy and soft on the inside. Eat when hot; tends to get too dry when cold and losses all that softness.

Pssst....do you like my new banner....coool or what....hehehe

Now Hiring!!

Folks as I mentioned last time, we have now formed a FEEDAHUNGRYCHILD.org Trust in India. The next step is to grow the Trust, such that we are able to grow Trust funds in order to feed the under privileged children in India. We are therefore seeking Volunteers in particular, we are looking for business minded folks that will help us to drive forward and assist in the growth and development of the Trust. Our aim is to operate as not-for-profit business orientated organisation.

We are looking for Department Managers, to lead us on specific aspects such as Marketing, Fundraising and Merchandising. Each Manager can appoint Ordinary Members to fulfil the required tasks if needed.

We are also seeking Regional Associates, who will be the Trust presence in a given Region and will be responsible for Trust operations and fundraising locally. We have two Regional Associates, one in S. India and second in the UK. If you wish to represent the Trust where you live then please join us.

We are also seeking Administrators to help with the administration of the Trust in particular the Marketing and Trust Administration aspects.

The prime requirements being that you MUST be able to devotee regular time to the cause, have expertise in a particular field and focused on delivery of services. If you know of family members, friends or work colleagues who could be interested then please pass on the message.

Please email, if you are interested or want more information.

Panna Cotta

Panna Cotta, a dessert with Italian origins. In essence it’s simply, cream which has been cooked with sugar and then set using gelatin. I studied a fair few recipes in the blogsphere and it seems there is a standard method in preparing the base cream. However, the cream can be infused with lots of spices, sauces or fruits and/or the cream can be enjoyed with a topping of almost any kind of fruity sauce. Making this dessert very versatile and guess what, it’s dead easy to make too.

I think Panna Cotta is great shared with a loved one or a cozy dinner party. The texture is amazing; it’s neither a mousse nor a jelly. It’s a luxurious almost decadent. If Shirkhand is my favourite Indian dessert then this has to be my first choice of the non Indian variety. As with Shirkhand, I just want to grab the dessert and sink into sofa and savour each spoonful. I suggest after a this great dessert, grab your running shoes and go for a twenty mile run to burn the calories away.

I found this recipe during my search and it has not failed me. The texture of this Panna Cotta is wonderful. The main difference between most recipes I have seen and this one, is the addition of whipped up cream. The result is light and soft Panna Cotta. I found the recipe on a Rouxbe site. I will hasten to add, I have no affiliation with Rouxbe, which I believe is a subscription site (I am not a member), although it does provide a free trial period.

So here is the recipe for the Vanilla Bean Panna Cotta. I used Summer Fruit Compote (store bought) not the Stone Fruit Compote used in the Rouxbe version. I also used vanilla bean from Madagascar, wow, the aroma and taste is fantastic.

Ingredients (serves 5-6)

Stage 1

• 1 whole vanilla bean
• 1 cup whipping cream
• 1/4 tsp. table salt
• 1/2 cup powdered sugar
• 2 1/2 tsp. gelatin powder
• 1/8 cup milk
• Medium pot of Summer Fruit Compote

Stage 2

• 3/4 cup sour cream
• 1/2 cup whipping cream

Method

• Split the vanilla bean in half length-wise and scrape out the seeds, set aside
• To the milk add gelintin and mix well to ensure a smooth paste and set aside
• In a heavy bottomed sauce pan, add the whipping cream, salt, powdered sugar and the vanilla bean stalk and seeds. Stir well on low heat and bring to a gentle boil.
• When cream starts to boil, turn off the heat. Remove the vanilla bean stalk.
• Add the glentin mixture to the cream and whisk well until smooth.
• Transfer the cream to a bowl and let it cook to room temperature, stirring occasionally.

While the gletin cream is cooling start stage two.

• Add the sour cream into a separate small bowl and whisk to ensure a smooth consistence.
• In another separate bowl, add the whipping cream and whisk (by hand or electric mixture) till it reaches stiff peaks.
• Gently fold the sour cream into the whipped cream.
• Whisk again the cooled gelatined cream to ensure its smooth.
• Add the whipped cream mixture to the gelatined cream, small amounts at a time, folding gently. Ensure the mixture is smooth.
• Ladle the mixture into the ramkins and place in the fridge for at least 2 hours for the cream to set.
• To un-mold the Panna Cotta cut around the edge of the ramkin with a small knife. Place the ramekins in a pan of hot water for a few seconds and turn upside down on a plate. May require gentle taps for the Panna Cotta to release from the ramekins.

Garnish with Fruit Compote and fresh mint leaves

Panna Cotta