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

Ingredients:

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)

Method:

• 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

 

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Baked Plantain Chips

After trying Microwave potato chips, I always wanted to try some baked chips. I felt like having Banana chips, and instead of deep frying, baked it 🙂  Crispy and healthy snack. I prepared it in two batches, one with just salt and one with salt and chilli powder.

Baked Plantain Chips

Preparation Time : 5 mins | Cooking Time :  15 – 20 mins | Serves : 2

Recipe Category: Snack

Ingredients:

Plantain – 1, peeled and thinly sliced

Chili powder – 1/8 tsp (Adjust according to your spice level)

Salt – as needed

Olive oil – 1 tbsp

Cooking Spray (I used PAM olive oil spray)

Method:

• Preheat oven to 400 degree Fahrenheit
• In a bowl, combine plantain, olive oil, chilli powder and salt
• Take a baking tray and place parchment paper. Grease with a cooking spray and spread the plantains
• Bake for 15 to 20 minutes, turning the plantain slices after about 8 minutes

 

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

Ingredients:

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)

Method:

• 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.

• 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