Tag Archives: Low

Oven roasted Cheppan Kizhangu (Colocasia)

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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

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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)

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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

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My Notes:

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

 

Eggless Mango Cake

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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)

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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

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

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  • 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

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My Notes:

The cake can be topped with powdered sugar icing

Strawberry Frozen Yogurt

Before trying Frozen Yogurt, whenever I heard of it, I was a bit hesitant to taste. I used to wonder how fruits would taste with yogurt. When  we stayed in hotel once, they served berry yogurt for breakfast. Hubby being a frozen yogurt lover, tasted it, but it was a big no for me. One day I happened to taste frozen yogurt without knowing what it was (Hubby told me it was ice cream). To my surprise I loved it and couldn’t believe the fact that I liked it. Though I was cheated, I was still happy to taste a delicious dessert;) Now a days Yum Yos frozen yogurt is our favorite spot. I have recreated a simple yet tasty version with sour cream.

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Strawberry Frozen Yogurt

Ingredients:

Strawberry puree – 1cup

Sour Cream/Hung Curd/yogurt – 1cup (I used Sour cream)

Powdered Sugar – 1/2 cup

Vanilla Extract – 1/4 tsp

Nuts – 1 tbsp chopped, for garnish (I used Almonds and Pistachios)

Method:

  • Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well

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  • Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture
  • Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.

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My Notes:

  • If you are using hung curd, hang the curd for atleast an hour until all the excess water drops out. If your hung curd has water, then the frozen yogurt will have crystals and will not be creamy
  • Adjust sugar according to your taste
  • Lemon juice can be added if you are using hung curd, to make it tangy
  • Instead of strawberry you try frozen yogurt with mango too, or any seasonal fruits