Vegetable cake

9:15 PM Add Comment

This is a kind of Traditional recipe which my MIL used to prepare & traditionally called as Wadi.
With some variations & additions I prepared it like a cake but not sweet !! Do try ! You will love it!

Ingredients :
Besan (Gram Flour) : 1  Cup
Rice flour : 3 tsp
Suji : 2 tsp
Plain yogurt : 3 /4 Cup 
Water : 1/2 Cup or as required
Chopped  vegetables: Carrot, Green Beans, Cabbage (1/2 cup each)
Potato : 1 medium size boiled & cut into big pieces
Green peas : 1/2 cup
Chilli paste : 1 tsp
Garlic paste : 1 tsp
Corriender leaves : Handful
Cumin powder : 1 tsp
Corriender powder : 1 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1  tsp
Sesme seeds : 2 tsp
Ajwain  seeds : 1/2 tsp
Salt : as per taste
Sugar : 1tsp
Olive Oil : 4 tsp

Recipe :
1. Dry roast Gram flour for 5 minutes.
2. Add Rice flour & suji.
3. Add all vegetables along with peas & potato.
4. Add Coriander, cumin, chilli, turmeric powder and yoghurt.
5. Also add Chilli & Garlic paste.
6. Add water as required. Consistency should be little thicker than idli batter.
7. Add olive oil.
8. Grease the non stick pan with little oil.  Pour the mixture into the vessel and spread it evenly. Add a few drops of oil on top so the cake won't stick to the Tava when you flip it.
6. Keep the vessel  on Tava (Griddle) & cover it with lid . Keep on low flame.
7. Check the cake with a knife or tooth pick after 15to 20 min.  The cake should be golden brown by now. At that time flip it on the Tava (Griddle) which is kept below.
8. Turn off the flame after 2 mins as the Tava (Griddle) is already hot. Keep it for a few minutes until the lower side of the cake becomes golden brown .
9. Cut into pieces as you like & enjoy  with plain yoghurt or green chutney!!!.

If  you want to bake in the oven time will be 40-45 minutes at 180 C.


Eggless Suji Cake( fine rawa ) without oven

5:39 AM 6 Comments


This very simple recipe with less ingredients.

Ingredients :
Fine Suji : 1  Cup
Plain yogurt : 3 /4 Cup 
Milk   : 1/2 Cup or as required
Sugar : 3/4 Cup
Tuty fruity: 4 tsp
Black raisins : 4 tsp
Elaichi (Green Cardamom) or Jayphal (Nutmeg) flavor as per taste.
Or Vanila essence : 1/2 tsp
Baking Powder : 3/4 tsp
Baking Soda     : 1/2 tsp
Vegetable oil  : 3 tsp
or Desi Ghee : 2 tsp
Small pinch of Salt.


Recipe :
1. Mix Suji, Yogurt, Milk, Sugar,  Desi Ghee or Vegetable oil. If you have time keep mixture aside for about 1-2 hours.
 Consistency should be little thicker than Idli batter. 
2. After 2 hours add baking powder & baking soda .
3. Add tuty fruity & rasins.
4. Add favour as you like.
5. Grease the nonstick vessel with ghee/unsalted butter.  Pour the mixture into the vessel and spread it evenly. Add a few drops of Ghee on top so the cake won't stick to the Tava when you flip it.
6. Keep the vessel  on Tava (Griddle) & cover it with lid . Keep on low flame.
7. Check on the cake with a knife or tooth pick after 10-15 min.  You should smell sweet goodness by this time! The cake should be golden brown by now. At that time flip it on the Tava (Griddle) which is kept below.
8. Turn off the flame after 2 mins as the Tava (Griddle) is already hot. Keep it for a few minutes until the lower side of the cake becomes golden brown .
9. Cut into pieces as you like & enjoy !!!.


Konfalachi vadi (Purple yam )

7:08 AM Add Comment
Beautiful purple coloured Konphalachi vadi !! 

Ingredients :
Grated Konfal ( Kand)  : 2  Cup
Coconut : 1 Cup
Powdered sugar : 1 cup
Dry fruits for garnishing as per individual taste. 
Powdered Elaichi (Green Cardamom) : 1 tsp 
Milk powderr : 2 tb sp
Whole Milk : 1/2 cup
Desi Ghee : 2 tb sp.
Small pinch of Salt.


Recipe :
1. Peel of  kand. It has lot of soil on it. Wash it properly. It is very sticky. 
2. Cut into big pieces.
3. Cook in the pressure cooker upto 3 whistles.
4. Let it cool for some time .
5. Grate cooked kand .
6. Take heavy bottom vessel or Kadhai.
7. Add desi ghee,  grated kand, coconut & sugar.
8. Mix well & turn on gas stove on medium flame. Prepare paste of milk powder & milk.Add in the mixture when sugar melts.
9. Stir continuously till it becomes thick.
10. Pour the mixture in greased tray or thali..
11. Decorate with dry fruits.
12. Keep the tray or thali in refrigerator for 1/2 an hour.
13.Take out tray. Mixture becomes firm.
14. Cut into pieces as you like & enjoy !!!.


Healthy Undhiu

7:01 AM Add Comment







Ingredients :
Purple Konphal ( Kand) : 1/2  Cup
Sweet Potato: 1/2 Cup 
Small Brinjels ( Vangi ) :  7-8
Surti Papdi : 1/2  Cup
Green Papdi : 1/2 Cup
Toovar Dane : 1/2 Cup 
Valache dane : 1/2 cup
Green Peas : 1/2 Cup
Baby Potatos : 7-8
Coarse roasted Peanut powder :1/4 cup
Green Fenugreek ( methi leaves) 1/2 Cup 

For masala:
Finely chopped coriander: 1 Cup
Grated Coconut : 1 Cup 
Finely chopped Green Garlic: 1 Cup
Carom seeds : 1 tsp
Coriander powder : 2-3 tsp
Cumin powder : 1 tsp
Green chilli paste : 1 tsp or as per taste
Red chilli powder : 1 tsp
Turmeric powder : 2 tsp
Jaggery : 2 tb sp
Salt as per taste
olive oil  : 3-4 tb sp

Recipe :
1. Mix all cut vegetables in a heavy bottom pan or kadhai .
2. Add coriander, coconut, chopped green garlic, carom seeds, peanut powder  & all other masala ingredients & prepare masala mixture.
3. Add the masala into cut veggies.
4. Add olive oil & mix again properly.
5. Keep on medium flame for 7-8 minutes & reduce the flame & start cooking.
6. Prepare methi balls by adding besan & mix in above vegetables. I have prepared Methi balls in Appe pan. Used only a drop of oil. 
7. Cook until all vegetables are cooked soft.
8. Turn off the flame .
9. You will start experiencing nice mouthwatering  aroma  out of this vegetable.
10. Keep for 5-10 minutes.

Enjoy with bajri roti or hot phulkas !!!