Cake Pudding

There are variety of puddings which can be made on regular basis and also as per the demand of the loved ones. This one is always loved by children and also the elders alike. Its basically eggless cake which is welcomed by the vegetarians as well.

Cakes are of different varieties. But broadly they can be classified into two basic ones namely with icing and without icing. Certain cakes are for tea times., like carrot and walnut cake, banana and walnut cake, chocolate sponge cake, milk cake to name a few. These are generally made without icing.

The one I am used to making for a pudding is with icing. It is tasty for the palate and also filling. I can assure you that will surely ask for a second helping.

Ingredients:

2 ½ cups maida,2 ½ tsp baking soda, ½ tsp salt, 2 tsp essence, 2 cups sugar, 2 cups curd, 1 ½ cups oil, 1 cup cocoa powder, ½ tsp baking powder, 1 tsp coffee.

Preparation:

1. Sieve maida and cocoa powder separately and keep them ready.
2. In a mixing bowl put all the ingredients one by one and beat thoroughly till it gets bubbly.
3. Prepare the baking dish by greasing and dusting flour and pre heat the oven at 170 degree Celsius.
4. Pour the batter into the cake dish and bake it for 50 minutes.

For icing:

200 g icing sugar, 150 g white butter 1 tsp essence, 2 cups fresh grated coconut and 12 cherries.

1. Beat sugar and butter till light and fluffy.
2. To this add the essence and the grated coconut.
3. Once the cake is done, after cooling a bit, cut the cake evenly along its breadth with help of a sharp knife or a piece of thread.
4. Fill in the icing in the middle and also on the top and decorate it with cherries.

Serve after dinner or any time when you decide.

Kundru with grated coconut

The main advantage of vegetarian cooking is that we have a variety of vegetables and in that again we have variety of spices to make it interesting. So here is another variety of making kundru.

Ingredients:

500g kundru and 1 small fresh coconut.

For seasoning:

1tsp of oil, ½ tsp jeera, ½ tsp mustard seeds, 2 red chillis, 1 twig curry leaves and salt to taste.

Preparation:

1. Wash and slice the vegetable either lengthwise or breadth wise but as finely as possible, without hurting your fingers. 
2. Break the coconut, grate it and keep it aside. 
3. Heat oil in a pan, put mustard seeds, jeera, chillis, curry leaves and once the mustard starts spluttering, add the vegetable and salt, place a lid and let it simmer till soft and done. 
4. Finally  fold in the grated coconut and put off the flame.

Serve hot with rice or roti.

Cabbage with Coconut

Cabbage is nothing but a set of tightly packed leaves. One should be careful in choosing this vegetable. Any sign of holes in the outer layer is to be avoided since it is sure to have worms. It is best avoided in the summer months and never eat raw cabbage, I mean, in the salad form, it is not advisable. Thoroughly washed and well cooked is the best bet.

Ingredients:

500g cabbage and ½ a kernel of freshly grated coconut.

For tempering:

1 tsp oil,½ tsp urad dal, ½ tsp mustard seeds, ½ tsp cumin (jeera seeds), two red chillies, one twig of curry leaves and salt to taste.

Preparation:

1. Wash and grate the cabbage or chop finely and rub some salt to the vegetable and keep it aside. 
2. Heat oil in a pan and put all the ingredients of tempering one by one. 
3. Once the mustard starts spluttering add the cabbage and cook it on low flame. 
4. If the cabbage is fresh, it will not need any water to get cooked. 
5. Once it is soft and done put off the flame and add the freshly grated coconut.

Serve hot or cold with rice or roti. But never re heat once coconut is added. It is more like salad and tastes good by itself.

Bottle gourd with coconut

The use of coconut is predominant in the southern states, especially Kerala. Coconut gives a sweet taste to the dish. Its fibre content is also good for the system. Anything in moderation will not harm the system at all.

Ingredients:

½ kg bottle gourd, ½ cup grated fresh coconut

For  seasoning:

 ½ tsp black gram, ½ tsp jeera, ½ tsp mustard seeds, 1 twig curry leaves, 2 red chillis, 2 tsp oil and salt to taste.

Preparation:

1. Peel and cut lauki into small pieces. 
2. Heat oil in a pan and add the dal and spices. 
3. Fry till golden brown and add the lauki and ½ cup water and cover with the lid. 
4. Once it is done soft, fold in the coconut to the vegetable and remove from fire.

Serve hot with rice or roti.

Grated coconut Rice

Ingredients:

 2 cups rice, 1 grated coconut and salt to taste.

For tempering:
 2 tbsp oil, 1 tsp chana dal 1 tsp urad dal, ½ tsp jeera, ½ tsp mustard seeds, ½ tsp black pepper corns, 4 red chillis, 2 green chillis, 2 twigs curry leaves.

Preparation:

1. Boil the rice with enough water and keep aside. 
2. Break the coconut and grate the kernels. 
3. Heat oil in a pan put dals and other spices. 
4. After frying till golden brown put off the flame and fold in the cooked rice and  grated coconut, mix well.

Can be had plain and also with mixed vegetable korma.