Thursday, 27 September 2018

Raw banana stew/ Balekai Bolu huli/ Bolu kodilu

This is a simple recipe which is handy when you are running out of time, but should cook something to fill stomach. This tastes good with rice if you give a super duper tadka/ seasoning with garlic. This goes well with hot rice and a dollop of fresh ghee or with curd rice too.
If you make the thicker consistency, it can be called as gojju or saaru/stew if it is of thinner consistency. Refer my recipe of okra/ bendekai gojju. This recipe holds good for vegetables like brinjal, bottle gourd (sorekai), bitter gourd, sambar southekai (cucumber), Ash gourd and more…
Raw banana is a vegetable rich in starch, which can be used in making sambhar, majjige huli, mosaru gojju, palya, chips, dosa, Raw banana Pakoda and bajji (only few variety). I need not mention the uses of ripe banana. Other than eating right away, it can be used in cooking like in, Banana buns, Banana Dosa, Banana bread, Banana payasa (prathama), Banana Soup, smoothies, halwa, etc…
Now please find the recipe of bolu huli (stew)/ saaru.

 Balekai Bolu huli/ Bolu kodilu

Preparation time: 10 minutes
Cook time: 15 minutes
Serves: 3
Ingredients:
Raw bananas – 2, suggested to use varieties that cook soft*
Tamarind – gooseberry sized
Jaggery – lemon sized, adjust to taste
Salt – 1 tsp/ to taste
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp, as you like
Coconut oil/ cooking oil – 2 tsp
Mustard seeds – 1 tsp
Garlic cloves – 8-10
Dry red chilli - 1
Curry leaves – 1 sprig

Method:

  • Wash, scrape banana’s outer fibre layer and chop into small piece. Take these pieces in a vessel covering with enough water for few minutes (say 5 minutes).
  • Meanwhile, soak tamarind in water and set aside.  
  • Drain the water from chopped banana, add fresh water and keep on a stove for boiling.
  • Add tamarind pulp (in water) mashing a bit with fingers. 
  • Add salt, jaggery, chilli powder and turmeric powder too. Boil until bananas are cooked properly.
  • Simmer the stove until it thickens a bit. You can press few pieces of banana with a ladle to increase the thickness of gravy.
  • Switch off the stove once done. You can adjust the taste by adding or reducing salt, tamarind, chilli powder and jaggery.
  • Now, prepare a seasoning of mustard, broken dry red chilli and peeled & crushed garlic in oil. On spluttering add curry leaves to the tadka and add it to the saaru/ gojju.
Notes:

  • You can replace banana by other vegetables like bottle/ ash gourd, brinjal etc.. Adjust the ingredients according to the vegetable.
  • Some like this with mild sweet & tangy taste, whereas others with strong taste.
  • If you like thicker gravy, you can add 1 tsp rice flour or corn flour dissolved in water while boiling the saaru. It thickens.
  • Optional cooked dal can also be used.
*Bananas like sambhar banana or banana robusta cook fast & soft.

Raw banana stew

Wednesday, 26 September 2018

Drumstick stir fry or Gravy/ Nugge kai palya

Drumstick pods are vegetables rich in vitamins & minerals. The tender pods with seeds enhance the taste of the dish with its very own flavour. Drumstick leaves are very special when compared to other leaves & herbs as they contain good amount of protein and they are best sources of important minerals like calcium, iron, copper, manganese, zinc & more…
Normally drumstick pods are used in making curry or sambhar. I was trying various dishes with these as we have a bumper harvest this time. This post is all about drumstick palya in gravy. You can make it dry or with little fluid gravy, however you like.

Nugge kai palya

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
Drumstick pods (matured with tender seeds) – 6-8
Onion – 1
Tomato – 1
Tamarind – about ½ tsp piece
Jaggery – 1 tbsp, adjust as you like
Grated coconut – ¼ cup
Peanuts/ ground nuts – 2 tbsp
Gram dal – 2 tsp
Urad dal – 1 tsp
Dry red chillis – 2
Toil – 2 tbsp
Salt – 1 tsp/ to taste
Turmeric powder – ¼ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves - 1 sprig
Method:
  • Clean, wash and cut drumstick pods into 2 inch long pieces.
  • Cook cut drumstick (until tender) adding little water (about ¼ cup), salt, jaggery and turmeric powder.
  • Peel, wash and cut onions into thin slices or chop it. Keep aside.
  • Wash tomato & chop roughly.
  • Fry peanuts with few drops of oil until they turn dark brown and you get nice roasted aroma. Transfer to the mixer jar.
  • Fry urad dal (black gram lentil), Gram dal and red chillis with with ¼ tsp oil until dals turn brown. Do this on medium flame & avoid burning. Add this too to the same jar having peanuts.
  • Add grated coconut, tamarind and chopped tomato to the mixer jar. Grind to smooth paste.
  • Now, heat a pan or wok. Add oil mustard seeds and cumin seeds. Allow spluttering.
  • Add curry leaves and onions. Fry until onions turn translucent.
  • Add ground paste and sauté a few minutes until raw smell goes off.
  • Add cooked drumsticks to the masala. Add salt if required. Add water to adjust the thickness of the gravy.  If you like dry palya, do not add water.
  • Mix & boil everything well.
  • Serve with steamed hot rice & ghee.
Drumstick stir fry

*Notes: 

Keep monitoring your health if you are consuming drumstick on regular basis. It may have adverse health effects such as stomach upset if consumed in larger quantities (leaves, pods, flower) especially in kids!
It is believed to have heat property on body & few chemicals cause negative symptoms.

Tuesday, 25 September 2018

Eggless Guava tea Cake

I personally love this fruit very much. It is a nutritious fruit with that mild flavour and at time it fills stomach if you eat one or two. It tastes awesome with salt and chilli powder sprinkled if you love spicy food. You can find them in lots during the season if you live in Bangalore. Street vendors & super markets sell them throughout the season.

Guava or Seebe (kannada) works great in baking, juice, Halwa & chutney. Look for my recipe of EgglessPassion fruit, Guava & Chocolate cupcake.


Guava tea Cake

Preparation time: 20 minutes

Bake time: 30-35 minutes

Ingredients:
Guava puree (pulp) – 1½ cup, 3-4 ripe guavas
Fresh Curds or (curd+ milk) – ½ cup
Sugar – 1¼ cup
Maida/ Plain flour – 1¼ cup
Fine semolina/ chiroti rava – ½ cup
Baking soda – ½ tsp
Baking powder – ½ tsp
Salt – a pinch
Nutmeg powder – ½ tsp
Cocoa powder – 1 tsp
Ghee/ butter - ¼ cup
Lemon juice & zest – of 1 lemon

Method:
  • Wash guavas, chop roughly and boil with ½ cup water.
  • Allow cooling and blend using a juice making mixer jar. Extract only the juice using a juice strainer. Discard the seeds. You can add little water if needed to extract the juice completely.
  • Take the above guava puree in a wide mixing bowl.
  • Add curds, lemon juice, lemon zest and sugar to it. Mix well with a spatula.
  • Add ghee and mix by stirring with the spatula.
  • Now add dry ingredients one by one starting with fine semolina, give a quick mix so that it soaks in wet ingredient.
  • Add maida or plain flour, cocoa powder, salt, nutmeg powder, baking soda & baking powder. Mix properly so that no lumps formed. Also all the ingredients should combine well.
  • Set aside for two minutes.
  • Grease a baking tin with a tsp of ghee/ butter.
  • Preheat the oven at 180 deg Celsius.
  • Pour the prepared cake batter into the greased tray. Bake it for 30-35 minutes in preheated oven (cooker) or until inserted fork comes clean.
  • It took exactly 32 minutes for me.
  • Allow the cake cooling and unmould from the baking tin. Cut and serve warm cake with tea/ milk.
Eggless Guava tea Cake


Notes:
  • It is important to remove the guava seeds from puree completely.
  • Baking time changes from oven to oven. So keep monitoring after 25 minutes of baking.
  • You can bake using a cooker without weight.
  • It is preferred to use ripe guavas.
  • Warm it before every serving if you refrigerate the cake.
Guava Cake

Monday, 24 September 2018

Okra raita/ Bendekai mosaru gojju/ Lady’s finger in spiced curds

Okra/ Lady’s finger is a very healthy green vegetable which is nutritionally rich. With high content of fibre it is good for digestion and helps in curing constipation. Naturally it cools body heat too. It is rich in vitamins & iron. It is believed that okra is good for diabetics, it regulates blood pressure and also controls obesity. Check for the recipe of Ladies’ finger dry fry in microwave/ microwaved okra/ bendekai here.
How do you feel/ like if this vegetable is combined with curds or yogurt? It really tastes great when fried with little oil & added to curds. Now, let us go for detailed recipe.

Okra raita

Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 3
Ingredients:
Tender lady’s fingers/ okra/ bendekai – 10-12
Fresh curds – 1.5 cup
Salt - to taste
Green chillis – 1 -2 (adjust to taste)
Chat masala – ¼ tsp (optional), add only if you like the flavour
Oil – 3-4 tsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – 1 sprig
Dry red chilli -1

Method:
  • Wash okra and dry with a clean kitchen towel.
  • Chop cleaned okra into thin pieces.
  • Add oil to a pan, heat and prepare a seasoning of mustard, cumin, broken red chilli & curry leaves.
  • On spluttering add slit green chillis & chopped okra. Sprinkle salt and fry on medium flame until okra is cooked. Taste enhances if fried until it becomes little crispier.
  • Take curds in a serving bowl. Sprinkle chat masala & little salt if needed.
  • Add fried okras with seasoning to the curd at the time of serving. Serve this with rice or paratha.

Notes:
  • Sasive can also be prepared by adding ground coconut (¼ cup) & mustard (1 tsp) paste to the curds.
  • Chilli powder/ garam masala can be added in place of chat masala. Or you can eliminate this step.
  • It can be garnished with chopped coriander leaves as well.
  • Adjust the spice levels according to your taste.
  • Adding fried vegetable at the time of serving enhances the taste instead of premixing.
  • You can use the microwave method to fry okras for raita


Bendekai mosaru gojju

Friday, 21 September 2018

Guava Corn flour halwa/ Seebe halwa

Guava/ Perale or seebe (kannada) is an easy to grow nutritious fruit which is very rich in vitamins (especially high content of vitamin A, moderate level of C). It contains good amount of potassium, sodium, protein & fibre. Another important thing is, it is low in fat & sugar content. It is easily available in India and there is no doubt you will have a nice harvest in season if you have a tree in your backyard. People avoid eating these fruits when suffering from cold or throat infection. 
It was the case with me this season. We got a lot of them from a tree in our garden this year. I had very bad cold & sinusitis, hence avoided eating guavas to some extent though I loved them. We shared some of them with our friends and relatives. We still had enough of ripe guavas at home. Ultimately, I tried this halwa which was in my to-do list for quite some time. It turned out to be super tasty with the attractive glossy ‘Bombay Karachi Halwa’ look, which was again a new recipe which I wanted to try! So I searched different places for the recipe and ended up with my version of it. This is a twist to regular corn flour halwa in fact! Now, let us come to the recipe part. Though it calls for good amount of effort & time, it is worth trying.

Guava Corn flour halwa

Preparation time: 20 minutes
Cooking time: 30 minutes (approx.)
Serves: 20 medium pieces of halwa
Ingredients:
Guava pulp – 1.5 cup, process will be mentioned under method
Corn flour – ½ cup
Sugar – 1¼ - 1½ cup, adjust to taste
Cardamom powder – ¼ tsp
Milk – 1 cup
Ghee – 4-5 tbsp
Chopped dry fruits – 1-2 tbsp
Turmeric powder – a pinch (for color), I usually avoid using food colors
Method:
Preparing guava pulp:
  • Select ripe guavas (4-5 in number), wash and chop roughly.
  • Boil the chopped guavas with ¼- ½ cup of water till soft.
  • Using a mixer/ blender puree the boiled guava. Strain using a juice strainer and discard the seeds, extract the juice/ pulp completely. You can add little water if needed while doing it.

Making of Halwa:
  • Chop dry fruits & nuts. Keep aside.
  • Keep cardamom powder ready.
  • Mix corn flour with milk without any lump formed. Keep aside.
  • Heat 2 tbsp of ghee in a thick bottomed wok (kadai).
  • Pour the guava pulp prepared as above. Fry for 2 minutes.
  • Add sugar and allow boiling. Let it thicken and turn to single thread consistency.
  • Now, add corn flour mixture stirring continuously.
  • Continue stirring till a single mass of halwa formed and it starts leaving sides of the wok. Add remaining ghee as and when needed, ie, when it becomes too sticky.
  • When halwa is ready is done (takes about 20-30 minutes), add turmeric powder, cardamom powder and chopped nuts. Mix thoroughly, witch off the stove.
  • Transfer the halwa to a greased tray, allow a little cooling.
  • Cut into desired shape. Serve the halwa.
Guava halwa


Notes:
  • It is suggested to use ripe guavas.
  • Mix corn flour & milk mixture directly to sugar syrup (single thread consistency) if not using guavas.
  • It is important to use ghee and sugar measurement as mentioned in the ingredient. Taste & texture of halwa changes with reduced quantity of ghee & sugar.
  • Halwa takes longer if sugar quantity is reduced.
Seebe halwa

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Thursday, 20 September 2018

Homemade passion fruit squash/ Passion fruit juice concentrate

Title sounds interesting, isn't it? I was super excited when I was preparing this. It was a huge success as well!
Passion fruit, referred as sherbet (juice) hannu in Kannada, which is best suited fruit for making of juice. This post is all about preserving passion fruit juice/ pulp when available in large numbers. This year, we harvested a good number of them in our garden. I prepared fresh juice and used in rasam & curries. There were many of them lying in the fruit bowl even after sharing with friends. Then, came this idea of making squash so that we can use it few more days after the season. It is lovely resembling the taste of multi fruit juice available in the market. About 250 ml thick squash produced can be diluted with water to make approximately 10 glasses of juice.

passion fruit squash

Passion fruit is an exotic fruit with good nutritional values. A matured passion fruit vine produces good number of fruits if the growth of plant is really good. It starts flowering in 1-2 years after seed saving. The vine can be grown in terrace garden or larger pots with a support of tree, railing or compound wall. Fruit can also be eaten with added sugar or as it is. 



Preparation time: 10 minutes
Cooking time: 10 minutes (approx.)
Serves: 250 ml squash, makes about 10 glasses of juice when diluted
Ingredients:
Passion fruit pulp/ juice – 1 cup, of 10 fruits approximately
Sugar – ½ cup
Water – ¼ cup or little less (to extract the juice completely)

Method:
  • Cut passion fruits into halves. Scoop out the pulp (with seeds) into a juice making mixer jar.
  • Churn 1-2 times. This is just to separate the juice from the seed. Do not over do the grinding.
  • Strain the above blended pulp with a juice strainer. Use little water if required. Squeeze out the juice completely.
  • Now take the extracted juice in a pan/ vessel. Add sugar.
  • Boil well to make the thick syrup. Switch off the stove.  
  • Allow cooling and store in a glass jar.
  • Serving Suggestion: Add ¾  glass of water to 2-3 tbsp (¼ cup) of squash and serve chilled. Sugar can be added if needed!
Notes:
  • You need not boil the syrup too long if you are not storing for long duration.
  • This squash can be stored for 15 days to 1 month if refrigerated.
  • This squash can be used in making of passion fruit lassi.
Passion fruit Syrup
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Tuesday, 18 September 2018

Sweet Guli appa/ Sihi Suttavu/ Sweet paddu

This is a traditional recipe of making basic Sweet Guli appa or sihi suttavu. This was the one main dessert, which people used to make at home. There are variations possible with the addition of fruit/ vegetables like banana/ jackfruit/ cucumber. I am sharing a very basic suttavu recipe with minimum easily available ingredients at home like Rice, coconut & jaggery.

Sweet Guli appa

This appa is the main prasadam of Madhur temple, which is a famous temple of Ganesha & Lord Shiva in Kasaragod District. Guli Appa is offered to lord Ganesha as neivedyam. It is favourite snack of many in Dakshina Kannada, Kasaragod  & coastal region of Karnataka. Compared to other sweets, it is a healthier option as the ingredients are healthy. Majorly it is a ‘no maida, no refined sugar’ sweet. Let us see how to do this!

Preparation time: 4 hours
Cooking time: 20 minutes
Serves: 25-30 medium guli appa

Ingredients:
Dosa rice – 1.5 cup
Jaggery – 1 cup
Grated fresh Coconut – ¾ - 1 cup
Salt – ½ tsp
Ghee/ coconut oil – ¼ cup (for frying), I suggest ghee over oil

Method:
  • Wash and soak rice in water for 3-4 hours.
  • Grind rice, grated coconut, jaggery & salt to make smooth batter using a mixer. Do not add much water. Consistency should be of regular dosa batter or little thinner.
  • *Now, transfer the batter to a thick bottomed vessel. Heat it stirring continuously.  Care should be taken to avoid sticking of the batter to the bottom of vessel & burning. Switch off the heat when it starts boiling. This step is optional, refer Note.
Making of appa/ suttavu:

Guli appa
  • Heat the appa making pan in medium flame.
  • Drop ¼- ½  tsp ghee into each appa form/ mould/ guli. Let it heat.
  • When the ghee is hot & starts boiling, drop the batter into each appa mould (about ¾th or little more). Cook covered with a lid. It will take 1-2 minutes to cook.
  • Carefully lift the appa by clearing the sides with a spoon and flip (turn upside down) to cook other side. Take out all of the guli appa from the pan when both sides are cooked & turns golden brown in color. Transfer to a hotbox or a vessel.
  • Finish all the batter same way.
  • Serve the suttavu/ guli appa when warm. It stays good for 2 days outside the refrigerator.
  • It is suggested to re-heat while serving if refrigerated.

Note: Heating of the batter before preparing appa has two benefits. This is my mother's suggestion which she follows.
  1. It makes it easy to come out from the appa mould without sticking.
  2. Appa/ Suttavu turns very soft, otherwise there is a chance of sides becoming hard.

Variations:
  • Any one of Banana/ Jackfruit/ Cucumber can be added while preparing batter for the enhanced flavour.
  • Jaggery level can be adjusted as per taste.
  • If there is no appa pan, then it can be deep fried by dropping the batter (1 tbsp) directly into hot oil.  In this case, batter consistency should be thicker.
Sweet paddu

Passion fruit Sasive/ Raw passion fruit in mustard gravy

Passion fruit is a nutritious fruit with sweet & tangy taste. Other than using in juice making, it also has multiple uses in culinary. It works great in Passion fruit stew/ saaru, Passion fruit Gojju/ menaskai, Baking and more! Check for my recipes of Passion fruit juice, passion fruit lassi/ flavoured yogurt and passion fruit guava cupcake here.
When I am talking about sasive, it is tasty like any other sasive. It resembles taste that of ripe mango sasive to some extent with slight sweet & tangy taste. Try this recipe yourself and enjoy your lunch with it. We have harvested a lot of them last season and harvesting this season at present! So it is very special for me. As kids we used to enjoy these fruits with added sugar. My tip to eat them by cutting into halves add ¼ tsp sugar, mix and eat it with a spoon.

Preparation Time: 10 minutes
Serves: 3
Ingredients:
Passion fruit – 2
Grated fresh coconut – ¼ cup
Salt - to taste
Jaggery – 1-2 tbsp, as per taste
Mustard seeds – 1 tsp
Red chilli – 1
Optional seasoning:
Oil – 1 tsp
Dry red chilli – 1

Method:
  • Cut passion fruit into halves. Scoop out the pulp into a bowl.
  • Mix salt and jaggery to the passion fruit pulp. Keep aside by covering the bowl.
  • Fry 1 dry red chilli with few drops of oil. Care should be taken to avoid burning.
  • Grind coconut, fried chilli & mustard seeds to smooth paste using a mixer.
  • Mix this ground paste to the passion fruit pulp.
  • The seasoning is optional here. If you like it, fry a minced dry red chilli in oil and add to the sasive.
  • Serve fresh with rice. Refrigerate the left over sasive and shelf life is ½ day.
Passion fruit Sasive

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Tuesday, 11 September 2018

Sweet Poha/ Sihi Avalakki

Poha/ beaten rice/ avalakki is nothing but flattened rice flakes. Being very rich in carbohydrates, it makes a healthy breakfast. Like any other cereals, it supplies required energy at one shot. Most of the south Indian kitchens will always have poha (thick/ thin) as there are many easy to make recipes using it.  A very common festival breakfast combination in Dakshina Kannada is Upma-Poha / Uppittu - Avalakki / Sajjige – Bajil (in Tulu). Usually this combination is served as it is or with curds, pickles & a banana which makes a perfect, healthy breakfast. It is quick to prepare and allowed to have if performing any vrata/ pooja.

During the festivals & special occasions, sweets are must to have and people look for quick recipes due to time constraint. Avalakki is believed to be special for god Srikrishna & lord Ganesha by hindus. So sweets prepared with avalakki like avalakki payasa/ poha kheer, Sweet poha are common dishes on festivals like Shrikrishna Janmashtami or Ganesha Chathurthi. Avalakki is one of the ingredients of ‘Ashtadravya’, a special dish with 8 ingredients, which is offered to lord Ganesha on Ganapathi Pooja/ Ganapathi Havana.

Please read the method to prepare sweet poha/ Sihi avalakki which can be a healthy evening snack to children or quick teatime snack to guests.

Sweet Poha

Preparation time: 15 minutes
Serves: 2-3
Ingredients:
Flattened/ beaten rice (very thin) or paper avalakki – 2 cups
Grated fresh coconut – ½ cup
Grated jaggery/ jaggery powder – ¼ - ½ cup, adjust to taste
Salt – a pinch
Cardamom powder – ¼ tsp (optional)
Method:
  • Mix grated coconut, jaggery powder and salt and combine well so that it forms a uniform mixture.
  • Add paper avalakki or thin poha, sprinkle cardamom powder and mix very well with fingers.
  • Serve this with cup of coffee or tea.

Notes:
  • Banana/ Banana rasayana makes a great combination to it. Cut bananas can be added at the time of serving.
  • It is suggested serving fresh or store in air tight container for 4-5 hours.
  • Taste enhances if jaggery syrup is used instead of powder.


Sihi Avalakki

Saturday, 8 September 2018

Cucumber wheat jaggery tea cake

This is not the first time I tried to bake using cucumber. I have tried cucumber cupcake/ muffins earlier, which turned out to be soft & great. This time it is tea cake with cucumber, wheat and jaggery. I added 'coconut flour' too along with basic main ingredients.
The idea of using coconut flour is new to me and I learnt it from my blogger friend Shri Kripa and from her blog. Until then I used to throw the by-product after extracting coconut milk. Coconut flour is nothing but dried coconut meal produced after extracting milk. I used to throw it with the guilt of wasting food which is very rich in fibre. Now, I have this technique of storing this meal drying. I dry it in oven (convection mode) for 15 minutes and refrigerate it until next use. Usually finish it in a week’s time. Thanks Shree Kripa for such a nice idea.
Find other cucumber recipes like Cucumber kottige/ kadubu, Cucumber spicy dosa, Cucumber Idli, Cucumber neer dosa... Also look for my recipe of eggless pumpkin cake.
Now let us come back to the topic that is making of this cake. Please find the recipe for the tasty eggless tea cake which resembles suttavu/ cucumber guli appa in taste.

Cucumber tea cake

Preparation time: 15 minutes
Baking time: 30 minutes
Serves: 6
Ingredients:
Grated cucumber – 1 - 1.5 cup
Wheat flour – 1 cup
Fine semolina/ Chiroti rava – ½ cup
Coconut flour – ¼ cup (optional), if not using it add additional ¼ cup of small rava
Jaggery powder – ¾ cup, adjust to your taste
Baking soda – ½ tsp
Baking powder – ¼ tsp
Salt – ¼ tsp
Fresh curds – ½ cup, or (¼ cup milk + ¼ cup curds)
Ghee/ coconut oil – 3-4 tbsp

Method:
  • Grease the baking pan with little ghee or oil, keep aside.
  • In a large mixing bowl, take cucumber gratings, jaggery powder and ghee/ oil. Mix well.
  • Now add rava/ semolina, wheat flour, coconut flour, salt, baking powder and baking soda.
  • Prepare a batter adding curds (milk + curds) as required. Battery consistency should not be runny.  Add little curds if it looks very dry. If cucumber is dry, then it may require little more of fluid to be added. It should be as shown in the image below.
  • Keep the batter aside for 5 minutes.
  • Now, preheat the oven to 180 degree Celsius.
  • Pour the batter in the greased tray and bake for 20 – 30 minutes or until inserted fork comes out clean. Check it after 20 minutes of baking, not before it!
  • Serve the warm cake with tea or coffee.
Cucumber cake

Notes:
  • Jaggery can be replaced by sugar. Adjust the measurement as per your requirement.
  • Coconut flour is an optional ingredient. It can be substituted by fine semolina.
  • Grate cucumber along with core & skin if it is tender. Else, remove the outer skin and core. It can be used to make tambuli.
  • Dry fruits can also be added for enhanced taste.