Vegetable cake

This is a traditional recipe my mother-in-law used to make, traditionally called wadi. With some variations and additions, I made it like a cake, but a savoury one! Do try it; 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 needed
• Chopped vegetables: carrot, green beans and cabbage (1/2 cup each)
• Potato: 1 medium, boiled and cut into large pieces
• Green peas: 1/2 cup
• Chilli paste: 1 tsp
• Garlic paste: 1 tsp
• Coriander leaves: a handful
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Red chilli powder: 1 tsp
• Turmeric powder: 1 tsp
• Sesame seeds: 2 tsp
• Ajwain seeds: 1/2 tsp
• Salt: to taste
• Sugar: 1 tsp
• Olive oil: 4 tsp

Method

1. Dry roast the besan for 5 minutes.
2. Add the rice flour and suji.
3. Add all the vegetables, along with the peas and potato.
4. Add the coriander leaves, cumin powder, coriander powder, red chilli powder, turmeric powder, sesame seeds, ajwain, salt, sugar and yogurt.
5. Add the chilli and garlic pastes.
6. Add water as needed. The batter should be a little thicker than idli batter.
7. Add the olive oil.
8. Grease a non-stick pan with a little oil. Pour in the batter and spread it evenly. Add a few drops of oil on top so the cake won't stick when you flip it.
9. Place the pan on a hot tawa (griddle), cover with a lid and cook on low heat.
10. Check the cake with a knife or toothpick after 15 to 20 minutes. It should be golden brown underneath by now. Flip it in the pan.
11. Turn off the heat after 2 minutes, as the tawa is already hot. Leave it for a few minutes until the other side is golden brown too.
12. Cut into pieces and enjoy with plain yogurt or green chutney!

If you want to bake it in the oven, bake at 180°C for 40–45 minutes.

Eggless Suji Cake( fine rawa ) without oven

A very simple eggless suji cake, made without an oven and with just a few ingredients.

Ingredients

• Fine suji: 1 cup
• Plain yogurt: 3/4 cup
• Milk: 1/2 cup, or as needed
• Sugar: 3/4 cup
• Tutti frutti: 4 tsp
• Black raisins: 4 tsp
• Elaichi (green cardamom) or jaiphal (nutmeg), to taste, or vanilla essence: 1/2 tsp
• Baking powder: 3/4 tsp
• Baking soda: 1/2 tsp
• Vegetable oil: 3 tsp, or desi ghee: 2 tsp
• A small pinch of salt

Method

1. Mix the suji, yogurt, milk, sugar, salt and desi ghee or vegetable oil. If you have time, set the mixture aside for 1–2 hours. The consistency should be a little thicker than idli batter.
2. After resting, add the baking powder and baking soda.
3. Add the tutti frutti and raisins.
4. Add the flavouring of your choice.
5. Grease a non-stick pan with ghee or unsalted butter. Pour in the batter and spread it evenly. Add a few drops of ghee on top so the cake won't stick when you flip it.
6. Place the pan on a hot tawa (griddle), cover with a lid and cook on low heat.
7. Check the cake with a knife or toothpick after 10–15 minutes. You should smell its sweet aroma by now, and it should be golden brown underneath. Flip it in the pan.
8. Turn off the heat after 2 minutes, as the tawa is already hot. Leave it for a few minutes until the other side is golden brown too.
9. Cut into pieces and enjoy!

Konfalachi vadi (Purple yam )

A beautiful, purple-coloured konfalachi vadi, a sweet made with purple yam!

Ingredients

• Grated konfal (purple yam/kand): 2 cups
• Coconut: 1 cup
• Powdered sugar: 1 cup
• Dry fruits, for garnishing (as you like)
• Elaichi (green cardamom) powder: 1 tsp
• Milk powder: 2 tbsp
• Whole milk: 1/2 cup
• Desi ghee: 2 tbsp
• A small pinch of salt

Method

1. Peel the kand. It has a lot of soil on it, so wash it well. It is very sticky.
2. Cut it into large pieces.
3. Pressure cook for 3 whistles.
4. Let it cool for a while.
5. Grate the cooked kand.
6. Take a heavy-bottomed vessel or kadhai.
7. Add the desi ghee, grated kand, coconut, sugar and salt.
8. Mix well and cook on medium heat. Make a paste of the milk powder and milk, and add it when the sugar melts.
9. Stir continuously until the mixture becomes thick. Add the elaichi powder.
10. Pour the mixture into a greased tray or thali.
11. Decorate with dry fruits.
12. Keep the tray in the refrigerator for 30 minutes, until the mixture becomes firm.
13. Cut into pieces of any shape you like, and enjoy!

Healthy Undhiu

A healthier undhiyu, packed with winter vegetables and a fresh green masala, with methi balls cooked in an appe pan instead of deep fried.

Vegetables

• Purple konfal (yam/kand): 1/2 cup
• Sweet potato: 1/2 cup
• Small brinjals (vangi): 7–8
• Surti papdi: 1/2 cup
• Green papdi: 1/2 cup
• Toovar dane (fresh pigeon peas): 1/2 cup
• Valache dane (field beans): 1/2 cup
• Green peas: 1/2 cup
• Baby potatoes: 7–8
• Coarse roasted peanut powder: 1/4 cup
• Fresh methi (fenugreek) leaves: 1/2 cup
• Besan: for the methi balls

Ingredients for the masala

• Finely chopped coriander: 1 cup
• Grated coconut: 1 cup
• Finely chopped green garlic: 1 cup
• Ajwain (carom seeds): 1 tsp
• Coriander powder: 2–3 tsp
• Cumin powder: 1 tsp
• Green chilli paste: 1 tsp, or to taste
• Red chilli powder: 1 tsp
• Turmeric powder: 2 tsp
• Jaggery: 2 tbsp
• Salt: to taste
• Olive oil: 3–4 tbsp

Method

1. Put all the cut vegetables (except the methi) in a heavy-bottomed pan or kadhai.
2. Mix the coriander, coconut, green garlic, ajwain, peanut powder and all the other masala ingredients to make the masala.
3. Add the masala to the vegetables.
4. Add the olive oil and mix well again.
5. Cook on medium heat for 7–8 minutes, then reduce the heat and continue cooking.
6. Mix the methi leaves with besan and shape into small balls. I cooked the methi balls in an appe pan with just a drop of oil. Add them to the vegetables.
7. Cook until all the vegetables are soft.
8. Turn off the heat. You will notice a lovely, mouth-watering aroma.
9. Let it rest for 5–10 minutes.

Enjoy with bajra roti or hot phulkas!