Whole Wheat, Oats, Walnut and Honey Cake

WHOLEWHEAT , OATS, WALNUT AND HONEY CAKE

WHOLEWHEAT , OATS, WALNUT AND HONEY CAKE

Ingredients

1.5 cups wholewheat flour

1.5 cups maida

1/2 cup quick oats

1/4 kg walnuts toasted and skins removed, ground to a fine powder

3 tablespoons walnuts, toasted, skinned and chopped into small piece

2/3 cup milk

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg

2 teaspoons zest of orange

375 grams butter softened

1 cup golden honey

6 eggs whisked

2 teaspoons baking powder

1/2 teaspoon baking soda

Instructions

Butter a 10 by 4 inch tube pan. Preheat oven to 300F. This is a large cake and bakes very slowly.

Combine the two flours, nutmeg, orange zest, baking soda, baking powder, oats,ground walnuts in a bowl and reserve.

Beat honey and butter until fluffy. Add eggs and vanilla and beat again 1-2 minutes until incorporated.

Add milk and stir well. Add flour mixture cup by cup and beat until you have a smooth batter. Stir in walnuts.

Pour into tube pan. Smack pan on the counter a couple of times so the batter settles evenly.

Bake in the middle rack of the oven for 2-2.5 hours until a toothpick inserted comes out clean. Cool cake in the pan about 45 minutes then unmould and cool for an hour on a rack,

http://www.taradeshpande.in/whole-wheat-oats-walnut-and-honey-cake/

SABUDANA VADI OR PEARL SAGO FRITTERS

Sabudana Vadi Vegan Pearl Sago or Tapioca Fritters

Ingredients

Pearl Sago Fritters

Makes 12-14 fritters

Sabudana or pearl sago, is produced from tapioca, a starch extracted from the cassava plant. It is also called tapioca and sold as flour or as pearls. The type of sago used in the Konkan is white and smaller than the tapioca used in Japan and parts of South East Asia.

Sabudana khichdi, a stir-fry of sorts and sabudana cutlets SABUDANA WADÉ

are consumed by Hindus during religious fasts when garlic, onions, cereals and grains are not permitted. These vegan, gluten-free fritters are soft and crunchy, salty, sweet and nourishing. I like to serve them as appetizers-they just fly off the plate!

i always make them during Passover, the Jewish holiday when the observant abstain from grains or leavening agents. They make an excellent starchy side dish.

I prefer to steam or bake my potatoes rather than boil them in water, because they absorb less liquid. The key to a crisp wadi is a dry dough. Flatten the cutlets if you prefer a crisper cutlet.

Ingredients

250 gms pearl sago or sabudana

500 gms medium-sized potatoes, boiled, peeled, mashed

200 gms coarsely crushed, unsalted, roasted peanuts

2-3 tbsp chopped fresh coriander leaves (optional)

8 fresh green curry leaves , chopped (optional)

1½ tsp whole cumin seeds

A pinch of asafoetida powder

3-4 Indian green chillies, 1”- 1½” long, very finely chopped or to taste

2 tsp salt or fasting rock salt if you prefer (to taste)

Unflavored vegetable oil for deep-frying

Instructions

Put the sago into an oversized bowl. Pour water at room temperature over the sago and then drain immediately. Return the sago to the bowl.

Pour fresh water at room temperature into the bowl again, to barely cover the sago.

Cover the bowl and set aside for 2 hours. The sago will absorb most of the water, puff up slightly and soften. But it must not be mushy. If the sago feels hard, toss it in a little more water and wait 15 minutes.

Drain completely. Pat down lightly with paper towels to remove all traces of liquid.

Heatone tablespoon oil in a small skillet or tempering spoon. Add the cumin seeds, torn curry leaves and asafetida. Saute 30 seconds. Switch off flame. Cool.

Put the sago into a large bowl and add the remaining ingredients including the potato, tempered spices and their oil.

Mix gently with your hands without mashing the sago seeds.

Form the mix into 12-14, balls, 2” round. Flatten each ball slightly to form a flying saucer shaped cake or patty. The centre should not be too thick or the insides will not cook. Place them on a large plate and cover with a clean, slightly dry cloth.

Pour 2.5” of vegetable oil into a kadhai or small wok on high heat. When hot, test the oil by dropping in a vadi. If it sizzles and rises to the surface immediately, the oil is ready. Fry till golden, drain and taste for seasoning. Add more salt if required. Fry, drain and serve immediately. This can also be accompanied by a potato, peanut and yogurt sauce or a regular green chutney.

http://www.taradeshpande.in/sabudana-vadi-or-pearl-sago-fritters/

SABUDANA VADI

Serves 6-7
Meal type Snack
Misc Serve Hot
Occasion Casual Party

Ingredients

  • 2 teaspoons salt or to taste
  • 1 teaspoon sugar
  • Oil for deep-frying
  • 250g pearl sago or sabudana
  • 500g medium-sized potatoes, boiled, peeled, mashed
  • 200g coarsely crushed, unsalted, roasted peanuts
  • 2-3 tablespoons chopped fresh coriander leaves (optional)
  • 10 fresh curry leaves, chopped
  • 1½ teaspoon cumin seeds
  • pinch of asafetida powder
  • 3-4 Indian green chillies, finely chopped or to taste

Directions

Put the sago into an oversized bowl. Pour water at room temperature over the sago and then drain immediately. Return the sago to the bowl.
Pour fresh water at room temperature into the bowl again, to barely cover the sago.
Cover the bowl and set aside for 3-4 hours. The sago will absorb most of the water, puff up slightly and soften. But it must not be mushy. If the sago feels hard, toss it in a little more water and wait 15 minutes.
Drain completely. Pat down lightly with paper towels to remove all traces of liquid.
Put the sago into a large bowl and add the remaining ingredients, except the oil.
Mix gently with your hands without mashing the sago seeds.
Form the mix into 12-14, balls, 2” round. Flatten each ball slightly to form a flying saucer shaped cake or patty. The centre should not be too thick or the insides will not cook. Place them on a large plate and cover with a clean, dry cloth.
Pour 2” of oil into a kadhai or wok on high heat. When hot, test the oil by dropping in a vadi. If it sizzles and rises to the surface immediately, the oil is ready. Fry till golden, drain and taste for

Photo Credit Deepa Netto

Author Tara Deshpande