Thursday, 28 February 2013

Daliya (Broken Wheat/Samba Rava) Delicacy

How many of us here must have wondered what are other ways one can have Broken wheat apart from Upuma , Kichidi and Payasam. If you are like me  looking for interesting ways to consume this health food I am sure you must have tried up everything out there possible. Well on a blog I did see someone made  Idlis with them. Phew! thats one interesting twist isn't it. Idlis and me have been enemies for a very long time so that was obviously not my choice.  So I did ask around in a forum thats specially dedicated for foodies like me and there were many suggestions that came up like Daliya Pulao, Daliya Ladoos and some mix up with Maggies Masala. Thanks to all these people who are out there helping  people like me with some interesting ideas.

This recipe actually calls for just few ingredients thats easily found in our kitchen shelves. And me being very very naive with the dals section substituted Buna Channa with Channa Dal. I assumed they are the same. I know very wrong of me. It did not bring about any particular taste to the dish though. But I have found my solace in here. So if you have doubts on different names a dal is known check up that link.

Daliya                              - 400 gms (2 cups)
Gram Dal/ Buna Channa - 200 gms (1 cup)  (I used Channa Dal)
Jaggery                            - 250 gms
Coconut                           - 200 gms (1 cup)
Dry Ginger                      - 1 inch piece
Cardamom                       - 4 to 5 pods

My way of making
1. Dry roast Daliya and Gram Dal separately.
2. Once cooled, powder them and you may want to sieve them to get uniformly powdered mix.
3. Prepare jaggery syrup with about 1/2 cup water. (1/4 for thick syrup).
4. Crush or pulse Dry ginger and cardamom together.
5. Add coconut and the dry ginger cardamom mix to the prepared mix.
6. To the prepared powdered mix pour the jaggery syrup little by little till you can make firm ladoos.
7. You must be able to hold the ladoos in your hand without them falling apart.(That's a tip)

1. You could use some nuts like cashews, pista's, almonds that can enrich the taste and nutrition.
2. If you are not comfortable with jaggery you can use sugar too and should be ground along with daliya and dal.
3. While making the ladoos, you could apply some ghee to your hands to give them a shape.
4. Care should be taken while using the jaggery syrup. Excess syrup will make it tough to hold them together.
5. I have made this on similar lines of Ari Unda yet another Kerala delicacy.
6. This is inspired from Saraswathys Blog post.

Saturday, 16 February 2013

Valentines 2013

This post comes way too late, I know I know but alas I am here.

What is Valentine without Roses, Hearts and Chocolates. Roses from hubby dear came in a day early not one but two bouquets and it was indeed a warm surprise since I had not expected them at all. Me had plans to make/bake something very rich like you know Nigellas Chocolate Fudge but that experiment just did not come out straight and support me, so as a quick fix I decided to bake something chocolaty and heart healthy and that's how this cake recipe came handy. Ah! can we actually call it healthy now that it has some butter cream frosting..(Grrrrrrrr)

And this attempt made me look back into my childhood when my mother used to make us sponge cakes at home. She did them so well without OTG's or ovens or even a cooking range. Her equipment was an aluminium stove top steamer with some sand filled plate used as the base below the steamer. I really cant find a picture online so next time I visit home, I will post the pictures up here in my blog.

So lets get going with the recipe.

I chose to make this cake on the stove top with the moulds that came with my Idli steamer. Again thanks to my mother, she used to make cup cakes for us from the moulds that came in her aluminium steamer. Mom's are truly inspirational for us daughters when it comes to kitchen isn't it! Plus the cake was made in shorter time than usual baking that takes something like 30 to 45 minutes.

1.5 cups all purpose flour (well little less than 1.5 as we got to have some for greasing the moulds)
1 cup of plain curd (non chilled)
3/4 cup of powdered sugar (normal crystal sugar will do but I prefer powdered sugar)
1/2 tsp of baking soda
1 and 1/4 tsp of baking powder
1/2 cup of olive oil ( you can use any vegetable oil too)
1 tsp of vanilla essence
3 tbsp of cocoa powder
Aluminium foil

My way of making
1. Beat curd without any lumps. Add the sugar and mix well. Just whisk it up for few minutes.
2. To this add the baking soda and baking powder. Mix well and set aside until the mix starts bubbling up.
3. Add the vanilla and oil to the mix and combine them well.
4. Whisk the flour and coco powder together separately and then add them to the wet ingredients.
5. Combine the wet and dry ingredients well until we get a thick chocolate coloured mix with no white seen.
6. Fill the moulds 3/4 and cover them with aluminium foil to avoid them get soggy. 
7. Place the moulds in the steamer for about 20 minutes. If you are impatient like me you can have some awesome chocolate lava cakes between 10 to 15 minutes.
8. Check for the readiness when the top of the cake is soft enough to spring back or a knife inserted comes out with crumbs.
9. Cool and serve them as they are or with some vanilla butter cream frosting.

1. I chilled them before serving you may serve them up as and when they are at room temperature.
2. The cake tends to be heavier and way different from the baked ones. Once a while this would do justice.
3. Steamer timing would vary based on the size of the steamer and the intensity of the flame. Do keep the flame from sim to low. I could place 6 moulds in my steamer at one go. 
4. The batter here would give you around 12 cup cakes. I made 6 cup cakes and a classic round shaped one with the help of a plate that would get into the steamer. (Tactics, what say)