Tag Archives: Vegetarian

Manioca Curry

I am bringing another of my eldest sister’s curry to Fiesta Friday #33 – this time, a manioca curry.
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Today’s featured music group is Junoon. This band was formed in 1990 by Salman Ahmad, the lead guitarist and songwriter of the group. This group were the pioneers of the rock sub-genre, Sufi rock. I first came across this group on MTV through their chart topping song, Sayonee from their fourth album, Azadi (1997). While I could not find the music video of this ground-breaking song on Junoon’s youTube channel, I did find this clip where the group played this song at a concert.

Two of the original band members, lead vocalist Azmat Ali and bassist Brian O’Connell, left the group in 2005 to pursue solo music careers. The next clip that I share here is from Coke Studio Pakistan’s youTube channel which featured this collaborative work of Azmat Ali and Rahat Fateh Ali Khan, the nephew of Ustad Nusrat Fateh Ali Khan.

Salman Ahmad, the Junoon founder, has continued the group with different musicians sporadically over the years and has collaborated with other international musicians for several fund-raising efforts. The last clip here is from the Nobel Peace Prize Ceremony concert of 2007.

Hope you enjoyed the music of Junoon and do share which clip you enjoyed the most!
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Manioca Curry

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • Manioca – 1
  • Turmeric – ¼ tsp + ¼ tsp
  • Salt – ¼ tsp + 2 tsp or adjust to taste
  • Garlic cloves – 3, grated
  • Curry leaves – 1 sprig
  • Mustard – 1 tsp
  • Onion – 1, chopped
  • Coconut milk – 1 cup
  • Oil – 1 tbsp

Method:

  1. Boil the manioca with ¼ tsp turmeric and ¼ tsp salt. Cut the cooked manioc into smaller pieces and keep aside.
  2. Heat 1 tbsp oil in a pan. Add the chopped onion and curry leaves, grated cloves, mustard, 2 tsp salt and fry for a min or two. Add the cooked manioc and turmeric. Mix well.
  3. Add the coconut milk and cook till the curry thickens.
  4. Remove from heat and serve warm with rice.

Chickpea Curry

During my recent visit to my eldest sister’s house, I remembered to take photos of a couple of tasty curries she had made for lunch with my phone camera. I am bringing one of her curries, chickpea curry, to the Virtual Vegan Linky Potluck #10.

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Over the last few months, I have enjoyed sharing some Sri Lankan and Indian music together with the recipes. I have decided to continue with a musical journey around the globe with the food recipes. Therefore, as today’s music selection, I am sharing a couple of clips from the two I consider the best Sufi singers of this half-century : Ustad Nusrat Fateh Ali Khan (1948 – 1997), also referred to as the Shahenshah (meaning King of Kings) of Qawwali and Abida Parveen, who is also known as the Queen of Sufi music.

During my teen years in the U.A.E, I once accompanied my parents to a concert. When the guest singer, who was introduced as Pakistan’s finest musicians starting singing, I immediately recognized the song as the favourite of my Pakistani friends at my new school and which they kept playing repeatedly during lunch breaks.  The song was Dam Mast Qalandar Mast Mast and it was Ustad Nusrat Fateh Ali Khan’s concert. I admit back then I was not fond of qawwali music and it took a while to grow on me. I think I learnt to appreciate it after hearing them sung at Sufi shrines. The atmosphere creates an enhanced listening experience. It is only fitting that I share here the first qawwali song that I was introduced to.

A few years ago, during a brief trip to Delhi, I took a Sufi heritage tour with India Offtrack. Nirad Grover, part of the company’s core team, travel writer and my guide during the tour, recommended that I listen to Abida Parveen. I did that soon after and I have been impressed with her powerful voice since. This clip has been uploaded on youTube by Epic flo films and includes a summary translation of the lyrics at intervals.

Do share your memory of your first introduction to qawwali, if you enjoy listening to Sufi music. And, do let me know if you try out this chickpea curry!

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Kadalai Curry

  • Servings: 8
  • Difficulty: average
  • Print

Ingredients:

  • Chickpeas – 2 cups, boiled
  • Cashew nuts – 4 or 5
  • Cinnamon – 1” piece
  • Garlic – 3 or 4 cloves
  • Onion – 1
  • Curry leaves – 1 sprig
  • Salt – 2 tsp or adjust to taste
  • Turmeric – ¼ tsp
  • Curry powder – 3 tsp or adjust to taste
  • Tamarind juice – ½ cup
  • Potato – 1, boiled and mashed
  • Tomato – 1, chopped
  • Coconut milk – 1 cup
  • Oil

Method:

  1. Lightly fry the cashew nuts with crumbled cinnamon and transfer to grinder.
  2. Add the garlic cloves to the grinder and blend the mix to a coarse paste.
  3. Chop the onion and lightly fry the onion together with curry leaves.
  4. Add the coarse cashew nut paste, salt and turmeric to the pan and mix well.
  5. Add the boiled chickpeas and curry powder to the pan. Mix well.
  6. Then, add the tamarind juice and let the curry cook for a couple of minutes.
  7. Next, add the boiled and mashed potato to the pan and mix.
  8. Add the chopped tomato together with ½ cup of water and cook for a min or two.
  9.  Then, add the coconut milk and cook till the curry consistency is right.
  10. Serve warm with rice or roti.

Stringhopper Kottu

The last recipe in this month’s Kottu series is my mother’s stringhopper kottu. Check out this earlier post on how to make stringhoppers, also known as Idiappam or Idiappa in Sri Lanka. You could alternatively use rice noodles, if you don’t have leftover stringhoppers. I am bringing this tasty meal to Fiesta Friday #31.

DSC01276I’d like to wrap up the A.R.Rahman music month with some clips from MTV Coke Studio’s youTube channel (I do very much enjoy the experimental music generated at the Coke Studio). The first clip is a Tamil song sung by his sisters, Rayhanah and Issrath Quadhri.

The second clip is a lovely fusion of Hindustani and Carnatic music with the vocals by Hindustani classical singer Ustad Ghulam Mustafa and his family.

The last clip is A.R.Rahman’s fusion take on lyrics by Nobel Laureate Rabindranath Tagore with Bengali singer Suchi and Chennai rap artist Blaaze.

Hope you enjoyed this special selection of experimental Indian music by A.R.Rahman! Let me know which clip you enjoyed most as well as if you do try out this recipe!

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Stringhopper Kottu

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • Leftover cooked stringhoppers – 1 cup, chopped
  • Green peas, cooked – ¼ cup
  • Chickpeas, cooked – ¼ cup
  • Leeks – ¼ cup, chopped
  • Carrot – 1/4 cup , chopped
  • Tomato – ¼ cup, crushed
  • Garlic – ½ tsp, chopped
  • Ginger – ½ tsp, chopped
  • Onion – 1 tbsp, chopped
  • Crushed chillies – 1 tsp
  • Salt, to taste
  • Oil – 2 tbsp

Method:

  1. Heat 1 tbsp oil in a pan. Lightly fry the ginger and garlic and add the onion.
  2. Next add the tomato and crushed chillies. Add 1 tbsp water. Mix well and remove from heat after a couple of mins. Mash the mix together and keep aside.
  3. Heat another 1 tbsp oil in a pan and fry the leeks and carrots for a couple of mins. Then, add the cooked chickpeas and green peas and stir-fry for a few minutes. Add the mashed spicy tomato mix.
  4. Finally, add chopped stringhoppers and some salt, to taste. Mix well before removing from heat.
  5. Serve warm.

Recipe source: Raji Thillainathan.

Paneer Kottu

This week features my favourite kottu under the kottu series – paneer kottu, which I am bringing to Fiesta Friday #30.
DSC01294Today’s A.R.Rahman songs are from his most recent movie work. The first clip is an excerpt from the concert in Mumbai promoting Imtiaz Ali’s movie Rockstar (2011) starring Ranbir Kapoor. The singers in this Hindi song clip are Mohit Chauhan, A.R.Rahman and his team together with Ranbir Kapoor.

The second song is a clip from MTV Unplugged.  The Tamil song is from Mani Ratnam’s movie Kadal (translation: Sea, 2013) with playback singer Shakthishree Gopalan.

The last song clip is from Imtiaz Ali’s movie Highway (2014) starring Alia Bhatt and Randeep Hooda. The playback singers of this Punjabi song are Sultana Nooran and Jyoti Nooran.

Hope you enjoyed the most recent of A.R.Rahman’s music! I am sure you will also enjoy this paneer kottu!
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Paneer Kottu

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • Atta roti – 2, chopped
  • Paneer – ½ cup, chopped
  • Onion – ½
  • Green chilli – 1
  • Ginger – 1 tsp, chopped
  • Garlic – 1 tsp, chopped
  • Tomato – 1, chopped
  • Curry powder – 1 tsp
  • Oil – 1 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and lightly fry the onion, ginger and garlic for 2 mins.
  2. Then add the chopped tomato and continue frying for another 2 mins.
  3. Add 1 tsp curry powder and a little water. Cook for a min.
  4. Remove from heat and transfer pan contents to a blender. Blend the mix and then return the spiced tomato puree to the pan. Re-heat.
  5. Add the paneer cubes and cook for 2 mins.
  6. Finally, add the chopped atta roti to the pan.  Mix well and cook for 2 mins.
  7. Serve warm.

Recipe source: Raji Thillainathan.

Bread Kottu

In my mother’s kottu series, I am including one of her dishes she calls the ‘bread kottu.’ Home-baked bread, when leftover the next day or two, never tastes as good as it does fresh. So, when we do end up with a few slices of such bread, my mother makes this kottu dish. I am sharing this at the Virtual Vegan Linky Potluck #8 as well as bringing a second kottu dish late to Fiesta Friday #29.

I received an interesting email a couple of days ago from Ellie Priestman, a researcher at Studio Lambert. After reading the email, I agreed to share the gist of it here on my blog. According to Ellie, Studio Lambert is an independent television production company based in London and “have produced a number of observational documentary and factual entertainment series including Undercover Boss, The Great Interior Design Challenge and the BAFTA award winning series Gogglebox. (More information about the company can be found at www.studiolambert.com).” They are currently planning a production for BBC2 and are “looking for lively and outgoing couples and families who will be happy to show us what happens in their kitchens and around their dinner tables. The series will very much be a celebration of food and family – so we’re looking for people who are passionate about cooking (and eating!) together.” So, if anyone reading this and living in the UK is interested, please get in touch with Ellie via email:  getintouch@studiolambert.com or phone on 0203 040 6875.

DSC01255For today’s music as part of the A.R.Rahman series, I decided to select a few of his collaborative work with other international musicians to share here.

The first song is an excerpt from the self-titled album SuperHeavy (2011) of the five member group of Mick Jagger, Dave Stewart, A.R.Rahman, Damian Marley and Joss Stone.

The second song is a collaborative work with Persian American music group, Niyaz, from their album Sumud (2012). This song is their interpretation of an Afghan folk song.

The last song for today is an interesting one from MTV’s Coke Studio (2013), fusing Buddhist chants with traditional Arabic tunes and Indian music. A fan of Ani Choying, I love it the way she calmly sits in the midst of all the sounds breaking out wildly around her and continues her chant.

Hope you enjoyed the collaborative music of A.R.Rahman and the other musicians today as much as I did! Let me know if you try out this bread kottu recipe.
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Bread Kottu

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients:

  • Bread – 2 cups, chopped
  • Green peas – ½ cup
  • Carrots – ½ cup, chopped
  • Cabbage – ½ cup, chopped
  • Olive oil – 2 tbsp
  • Turmeric – ½ tsp
  • Pepper and salt, to taste
  • Tamarind juice – ¼ cup
  • Coconut milk – ¼ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Chopped coriander leaves, for garnish

Method:

  1. Make the sauce first by cooking the tamarind juice, coconut milk, curry powder and salt to taste for about five minutes till the gravy thickens. Remove from heat and keep aside.
  2. Heat the oil in a pan and add the vegetables and stir fry for a couple of minutes.
  3. Season with turmeric powder, pepper and salt.
  4. Add the chopped bread to the pan and continue to stir-fry.
  5. Just before removing from heat, add the sauce to the pan and mix well.
  6. Sprinkle with coriander leaves and serve warm.

Recipe source: Raji Thillainathan.

Bean Curd Kottu

In this month’s Kottu series of my mother, I am sharing her bean curd kottu at both the Virtual Vegan Linky Potluck and Fiesta Friday.
DSC01280For the third week of the A.R.Rahman month, I wish to share three beautiful Hindi songs from movies. The first two movies are among my all-time favourites.

The first clip is from Deepa Mehta’s acclaimed movie Water (2005) starring Sarala Kariyawasam, Lisa Ray and John Abraham. The movie was filmed in Sri Lanka and the cast includes Sri Lankan child actress Sarala.

The second song is from Rakeysh Omprakash Mehra’s movie Rang De Basanti (translation: Colour it saffron, 2006) starring Aamir Khan, Siddharth Narayan, Soha Ali Khan, Kunal Kapoor, Madhavan, Sharman Joshi, Atul Kulkarni and Alice Patten. This song is sung by Naresh Iyer (who won the national award for best male playback singer that year for this song) and A.R.Rahman.

The last song clip is from the movie Rockstar (2011) starring Ranbir Kapoor. This clip is a lovely qawwali song filmed at Hazrat Nizamuddin Dargah, one of the most venerated Sufi shrines in Delhi. The singers are A.R.Rahman, Javed Ali, Mohit Chauhan and the Nizami brothers (whose family traditionally has sung at the Dargah for centuries).

Hope you enjoyed today’s music choice of A.R.Rahman and the bean curd kottu!
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Bean Curd Kottu

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • Coconut Roti – 1 cup, chopped
  • Bean curd – ½ cup, lightly fried cubes
  • Onion – ¼ cup, chopped
  • Ginger – ½ tsp, finely chopped
  • Garlic – 1 tsp, chopped, finely chopped
  • Fennel – pinch
  • Curry leaves – 1 sprig
  • Oil – 1 tbsp
  • Soya sauce – 1 tbsp
  • Tomato sauce – 1 tbsp
  • Crushed chillies – 1 tsp or Pepper – ¼ tsp
  • Sliced tomato and chopped coriander, for garnish (optional)

Method:

  1. Heat 1 tbsp oil in a pan. Fry the onion, ginger, fennel and curry leaves.
  2. Mix in chopped bean curd.
  3. Add the soya and tomato sauce to the pan as well as the crushed chillies or pepper. Stir-fry for about 2 mins.
  4. Add the chopped roti and salt to taste and continue to stir-fry for a couple of minutes.
  5. Transfer to serving plate and garnish with sliced tomato and chopped coriander.

Recipe source: Raji Thillainathan.

Egg Kottu

Today’s kottu recipe is Egg Kottu, which I am bringing to Fiesta Friday#28.
DSC01269This week’s A.R.Rahman feature starts with Rajiv Menon’s movie Kandu Kondain Kandu Kondain (translation: I have seen, 2000) based on the Jane Austen novel ‘Sense and Sensibility’ and starring Tabu, Aishwarya Rai, Ajith Kumar, Mammooty and Abbas. The playback singer is Shankar Mahadevan who won a national award for this song.

The second song is from Ashutosh Gowariker’s acclaimed movie Lagaan (translation: Land tax, 2001) starring Aamir Khan. This song is sung by playback singers Asha Bhosle, Udit Narayan and Vaishali Samant.

The last song clip is from K.Balachander’s movie Paarthale Paravasam (translation: Ecstatic over a glance, 2001) starring Madhavan and Simran. The playback singers are Srinivas and Sadhana Sargam.

Hope you enjoy the music as well as the kottu!
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Egg Kottu

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • Atta roti/paratha – 1 or 2, chopped
  • Mysore dhal – 4 tbsp
  • Egg – 1
  • Green peas – 3 tbsp
  • Carrot – 3 tbsp, chopped
  • Onion – 1 tbsp, chopped
  • Potato – 2 tbsp, chopped
  • Gingelly oil – 1 tbsp
  • Salt and pepper, to taste
  • Crushed chillies – 1 tsp
  • Curry leaves – 1 sprig (optional)

Method:

  1. Mix a little salt to the finely chopped carrot, onion, potato and green peas.
  2. Heat oil in a pan and lightly fry chopped and salted vegetables for 2-3 mins.
  3. Whisk egg and add it to the pan. Cook it before removing it from heat and keep aside.
  4. Cook 4 tbsp mysore dhal with water. Add 1 tsp crushed chillies, salt, ½ tsp pepper to the dhal.
  5. While the dhal cooks, chop up the paratha and the vegetable omelette.
  6. Once dhal is cooked, add the chopped roti/ paratha and the omelette to the pan and mix it well.
  7. Serve warm.

Recipe source: Raji Thillainathan.

Vegetable Kottu Roti

Kottu roti is a street food that has its origins in Batticaloa, in the east of Sri Lanka. It quickly became a very popular street food across the country. While there are many popular Sri Lankan dishes that have its origins in South India, this meal  is one of the rare Sri Lankan meals that has become popular and localized in South India. If you walk around Colombo in the evenings, you are bound to hear a kottu vendor at some point or other. The noisy clang of the double cleavers that the kottu maker wields on a large roti pan and the smell and sight of the roti/ paratha and vegetables being chopped and cooked right in front of you is a treat. Check out this video clip of Mark Wiens for a visual of what I described above – the making of a kottu roti on the street.

When my mother has leftover roti or other dishes from the previous day, she sometimes attempts to recreate this popular Sri Lankan street food at home. While she does not chop the roti up with a cleaver nor is the mixing and cooking all simultaneously done on the pan, I do like the results. My mother wished to share her kottu series on this blog this month so I will be celebrating this blog’s first anniversary by bringing her vegetable kottu roti to my favourite weekly party over at The Novice Gardener‘s space.

DSC01265I have enjoyed sharing music clips together with the recipes on this blog. As I started featuring Indian movie songs with the music of one of south India’s influential music composers, Ilayaraja, I wanted to wrap up the playback singers and composers theme by featuring the other most influential composer of South India and beyond. This August, I will share the music of A.R.Rahman that I have enjoyed over the years. To kick-off the A.R.Rahman month, I would like to share today three songs that moved me and made me a fan from his early years as a music composer. The beautiful lyrics of all three were written by Vairamuthu.

The first song is from Mani Ratnam’s movie Thiruda Thiruda (translation: Thief Thief, 1993). The playback singers are K.S.Chitra and Mano. I remember enjoying watching this fun movie and this is one of the few songs for which I remember most of the lyrics.

The second song is from Bharathiraja’s movie Karuthamma (1994). The playback singer, Swarnalatha, won a national award for this sad song at the age of 21. There is an old youtube clip of an interview with the late singer where she talks of having been very much moved by the song that she was crying by the time she had finished the recording. Swarnalatha was particularly good at conveying emotions in folk tunes and won several state awards in her short career and life.

The last clip is from Suhasini Mani Ratnam’s movie Indira (1995). The playback singers are Anuradha Sriram, Sujatha Mohan, Shweta Mohan, G.V. Prakash Kumar, Esther and Sha. I get goose bumps each time I listen towards the end of the song, approximately the last 75 seconds of this meaningful song.

Hope you enjoy these special songs as you try out your own version of kottu roti!

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Vegetable Kottu Roti

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • All-purpose flour – ½ cup
  • Warm water and salt, to taste
  • Onion – ½, chopped
  • Garlic – 1 tsp, chopped
  • Ginger – chopped
  • Tomato – ¼ cup, chopped
  • Crushed chillies – 1 tsp
  • Kesari or turmeric
  • Potato – 2 tbsp, chopped
  • Carrot – 2 tbsp
  • Beans – 2 tbsp
  • Leeks – 1 tbsp
  • Oil – 1 tbsp (for dough) + 1 tsp + 1 tbsp

Method:

  1. You can either use leftover roti or prepare fresh ones.
  2. For fresh roti, prepare the dough by mixing the flour, warm water and salt. Let it rest for an hour.
  3. Roll out the dough into one or two roti. Cook the roti until browned on both sides.
  4. Chop the roti up into thin strips.
  5. Heat 1 tsp oil in pan and fry the ginger, garlic and onion.
  6. Add chopped tomato, crushed chillies, turmeric and salt to the pan and continue to lightly fry for 2 – 3 mins.
  7. Transfer the pan contents to a blender, add a little water and puree it so that it makes ¼ cup.
  8. In a pan, fry 1 tbsp oil and add the chopped potato, carrot, beans and leeks. Mix in the puree.
  9. Add the chopped roti.
  10. Stir fry for a couple of minutes and transfer to serving dish.

Recipe source: Raji Thillainathan.

Wattalapam Jelly Pudding

I am sharing a pudding recipe that I first shared during last Eid. Wattalapam is originally a part of the Sri Lankan Malay cuisine but has become the most popular Sri Lankan dessert.  This recipe of my mother is an adaptation of the traditional wattalapam into a jelly pudding. I would like to share it at Eid Eats 2014, which I learnt about from Jhuls, an Eid event hosted by Sarah and Asiyah.
Wattalapam jelly puddingI also wanted to share two music clips from MTV Coke Studio’s youTube channel. The first clip is of a Sufi music duo that I enjoy listening to – the Wadali brothers, Puranchand and Pyarelal Wadali, from Amritsar.

The second clip is a song I listened to for the first time last week when I was searching for youTube clips of the Wadali brothers. Composed by Salim and Sulaiman Merchant, the song is sung by Munawar Masoom and Kailash Kher.

Eid Mubarak to everyone celebrating this day!
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Wattalapam Jelly Pudding

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • Thick coconut milk – 1 cup (this can be obtained by blending ¼ cup freshly scraped coconut with 1 cup of water)
  • Egg – 1 (can use 2 tbsp corn starch as a substitute)
  • Jaggery – ½ to 1 cup, depending on taste
  • Cardamom – 3 or 4, crushed
  • Vanilla extract – 2 tsp
  • Agar agar – 2 tbsp
  • Hot water – 6 tbsp

Method:

  1. Mix the coconut milk and jaggery.
  2. Lightly whisk the egg before adding the jaggery-milk mixture. Blend the mixture well.
  3. Add the crushed cardamom and vanilla extract to the mixture.
  4. Cook the pudding mixture on low heat, stirring continuously, for about 10 mins.
  5. Remove the thickened mixture from the heat and keep aside to cool.
  6. Take 2 tsp agar agar powder and mix with 6 tbsp hot water.
  7. Beat the agar agar mix into the slightly cooled pudding mixture.
  8. Cool and refrigerate.

Recipe Source: Raji Thillainathan.

Mango Saffron Cake

I wanted to bake a special cake today to celebrate the birthday of a close friend undergoing treatment for non-Hodgkin’s lymphoma and glaucoma. As there was a ripe mango in the fridge, I decided on a mango cake. Thinking of the spice that I could mix with mango in a cake, I decided to try saffron as I had recently tried out kesari in my muffin loaf and had also enjoyed the Cornish saffron bread that I had baked a couple of months back. Therefore, while both my exotic muffin loaf and this mango saffron cake look outwardly similar, the taste is different.
DSC01231 Of course, on this special day, I wish to feature a very special singer – K.S.Chitra whose birthday coincidentally happens to be today as well. One of my favourite singers, Chitra has won six Indian national awards during her 35 years of playback singing as well as was awarded the Padma Shri in 2005. She has had extensive training in Carnatic music.

As I had already shared her first award-winning movie song in the post featuring music composer Ilayarajaa, I will share a beautiful song clip from her devotional song album, Krishnapriya (2005).

The second clip is a lullaby she sang for the Craft (Center for research in assisted reproduction and fetal therapy) hospital and research center. The center shares this song for downloading from their website with the message, “For our emotionally stressed women and men we hereby give a small gift- A Lullaby of hope that will go straight to your hearts- soothe you and transcend you virtually to the wonderful world of parenthood.” Chitra lost her eight-year old daughter in 2011 and resumed her singing with this track.

The last song clip is her award-winning movie song from Cheran’s movie Autograph (2004) featuring actress Sneha and the Comaganin Raaga Priya orchestra. The music was composed by Bharadwaj and performed by the special blind orchestra while the lyrics was written by P.Vijay (who also won an award that year) and sung by Chitra. The clip I chose to share here has roughly translated subtitles (courtesy of YouTube user Antony Rajabala).

Hope you enjoyed today’s music by one of my favourite singers and the lovely cake!
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Mango Saffron Cake

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • All-purpose flour – 1 cup
  • Roasted semolina – ½ cup
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Salt, pinch
  • Vegetable oil margarine – 100g
  • Sugar – 6 tbsp (can add more, as per your taste)
  • Milk (non-fat or vegan substitute) – ½ cup
  • Saffron threads – ¼ tsp
  • Vanilla essence – ½ tsp
  • Mango – 1, chopped
  • Cashew nuts and raisins, to sprinkle

Method:

  1. Heat the milk with the saffron. Once bubbles start to form, remove from heat and allow the mixture to cool.
  2. Sift the flour together with baking powder, baking soda and salt. Add the roasted semolina to the dry ingredients bowl and keep aside.
  3. Chop up the mango and add the vanilla essence to the chopped mangoes in a separate bowl. Let the fruits soak in the essence.
  4. Whisk the margarine and sugar together until creamy.
  5. Stir in the saffron milk and continue whisking.
  6. Gradually add the dry ingredients to the wet ingredients bowl, continuously stirring.
  7. Fold in the chopped mangoes and transfer to lightly greased baking pan.
  8. Sprinkle chopped cashew nuts and raisins.
  9. Bake the cake at 170⁰C for around 30 mins. The time will vary depending on the oven.
  10. Let the cake cool off before slicing and serving with a hot cup of Sri Lankan tea. Enjoy!