Tag Archives: fat

Oven roasted Cheppan Kizhangu (Colocasia)


Ever since childhood days Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking i was standing behind her and told her to add less oil.  Generally I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. Next time when I bought this, I baked it, and was happy with the result. From that day onwards, I started baking for two reasons – less oil, and I need not spend much time in the kitchen

Baked Cheppan Kizhangu fry:

Preparation Time : 10 mins | Cooking Time :  30 mins | Serves : 2

Recipe Category: Side Dish



Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/ Sambar powder – 1/4 tsp (I used sambar powder, Adjust according to your spice level)

Hing – a generous pinch

Salt – as needed

Olive oil – 1 tbsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Turmeric powder – 1/8 tsp

Chickpea flour/ Gram / Besan flour – 2 tsp

Rice flour – 1/2 tsp (optional)

Cooking Spray (I used PAM olive oil spray)



  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork tender. Cool them, peel and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes


My Notes:

  • Adjust baking time according to the texture you need for the Arbi


Eggless Mango Cake


It is going to be almost a month since I had Mangoes. After eating too many mangoes, both in fruit form and dish form, I decided no more mangoes for this season. But day before yesterday, when we went shopping, saw fresh mangoes, and they were inviting! While eating the mangoes, Hubby asked me why don’t you prepare Mango dessert. Being a dessert lover, if I hear this, I can’t stop myself. But was confused what to cook. That’s when my friend called me casually and asked why am I not baking these days. I released it is been long time since I baked, so thought of making a Mango cake. I have never tried Mango cake before, and I wanted to try eggless version, as I have read that fruit pulp, yogurt and vinegar are great replacements for eggs. Google without you what will I do 😉 Referred many recipes, and liked the one by holy cow! vegan recipes. Made few changes to that, and here is my version of mango cake.

Eggless Mango Cake

Preparation Time : 10  mins | Cooking Time : 40 minutes |

Recipe Category: Dessert


All Purpose Flour – 1 cup

Baking Powder – 1 tsp + 1/2 tsp

Baking Soda – 1/4 tsp

Salt – 1/4 tsp

Cardamom Powder – 1 tsp

Cinnamon Powder –  1 tsp

Mango Pulp or Puree – 1 cup + 1 tbsp

Milk – 1 tbsp

Butter/Canola oil/Coconut oil – 1/4 cup (I used butter, melted at room temperature)

Granulated Sugar/Brown sugar – 1/4 cup (I used brown sugar) adjust sugar according to the sweetness of mango

Vanilla Extract – 1/4 tsp

PAM cooking spray – to grease (You can even grease the pan with butter/oil)



  • Preheat the oven to 350 degree Fagrenhait
  • Seive all purpose flour, salt, baking powder and baking soda well. (I did thrice). Add cinnamon powder and cardamom powder to seived flour


  • Puree the mango and add vanilla, sugar, butter and milk to a bowl, mix well


  • Add the wet ingredients to the dry ingredients and mix with a  whisk just until you have a smooth batter.

Eggless Mango Cake

  • Grease the baking tray, pour the batter and bake for about 30 to 40 minutes


My Notes:

The cake can be topped with powdered sugar icing

Tres Leches Cake

Tres Leches cake – Divine is the word. One of the best cakes I ever had. Thanks to my co- sis for introducing me to such a delicious cake. Tres Leches is a Mexican cake with three milks (condensed milk, evaporated milk and heavy cream). Well, this was told by my co – sis. We visited their home, and she ordered this cake for us from Safeway. That night hubby and I skipped dinner and had this cake instead 😉 After our vacation, I searched for this recipe in many blogs and altered the recipe to suit our tastes. Baked this cake for Hubby’s birthday.


Tres Leches Cake:

Preparation Time : 45 mins | Cooking Time : 1 hour | Serves : 10

Recipe Category: Dessert


All-purpose Flour – 1 cup

Baking Powder – 1 tsp + 1/2 tsp

Salt – 1/4 tsp

Eggs – 5 whole

Sugar – 1 cup

Vanilla- 1 tsp

Milk – 1/3 cup

Evaporated Milk – 1 can

Sweetened, Condensed Milk – 1 can

Heavy Cream – 1/4 cup


Heavy Cream, For Whipping – 1 pint

Sugar – 3 Tablespoons


  • Add all purpose flour, baking powder and salt to a mixing bowl and whisk well
  • Separate 5 eggs – put all the Yolk in one bowl and whites in the other
  • Add 1/2 cup sugar to the yolk and beat well with electric mixer, in high speed. Beat till it becomes pale yellow and approx. doubled in quantity. It took 4-5 min for me. Add milk and vanilla extract to the pale yellow mixture


  • Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well


  • In a separate bowl, beat the whites in high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside


  • Gently mix this to flour yolk batter with the mixer in lowest setting


  • Pour the batter to the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool


  • Add condensed milk, evaporated Milk and heavy cream in a jar and whisk well.


  • After the cake is cooled completely, poke it gently using fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well and then add another 1/4 cup)


  • Cover it with cling wrap and set aside to absorb. I kept it overnight.


  • Frosting – Nextday add heavy whipping cream to a bowl. Whisk well with the electric mixer in high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well


  • Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries





Zesty South Indian Kitchen – Tasty Recipes From All Over The World


My Notes:

We refrigerated the cake and had it the next day. Tasted yum!