Coconut semolina cake – A Traditional Goan Cake

This week my blog hop friend is Archana of Mad scientists Kitchen. She has a wonderful collection of recipes. From her recipes I choose Coconut Semolina Cake for blog hop. This recipe was unique and I didn’t came across such a combination of rava and coconut in a cake. This tempted me to try this recipe.

The cake was moist and looks mashy as rava is added. I took two slices of this cake which made my tummy full. Has coconut crunchiness in it.

 

Original recipe is here.

I made few alterations to the recipe.

Ingredients:

Grated coconut – 2 cups

Rava – 1 cup

Sugar – 1 cup

Butter – ¾ cup

Maida – 2 tbsp

Egg – 3

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Cardamom powder – ¼ tsp

Salt – a pinch

Preparation:

1. Grind coconut along with tender coconut water and cardamom powder and keep it aside.

2. Separate egg whites and egg yolks and beat them separately.

3. Add all the dry ingredients and mix well.

4. In a bowl, Cream butter and sugar.

5. Add egg yolks, grounded coconuts and mix well.

6. Add egg yolks followed by egg whites.

7. Add vanilla essence.

8. Add flour, baking powder, salt, maida and Rava.

9. Leave it for 6 – 7 hrs.

10. Grease the pan and pour this in oven.

11. Bake in oven @ 180 deg C for 45 min. My oven took 50 min.

 

12. Cool and then cut into slices.

 

 

 Linking this cake to vardhini's Bake Fest.

Paruppu Vada / Lentil Fritters

Paruppu vada/ Lentil fritters is commonly prepared vada in kongunadu region. Here vada paruppu will be seen in stores and this is used for vada preparation. You can else use gram dhal.

Here comes the recipe:

Ingredients:

Vada paruppu vada/ Gram dhal - 1 cup

Onion - 1 medium - chop very fine

Curry leaves - few - chop very fine

Coriander leaves - few - chop very fine

Oil


Grind to a fine paste:

Ginger - 2"

Cinnamon - 1"

Cloves - 2

Jeera - 1 tsp

Red chillies - 4

Salt

Method:

1. Wash, drain and soak vada paruppu/ gram dhal for 1 - 2 hrs.

2. Drain water fully and grind coarsely without adding any water.

3. Add the above paste to the grounded paste.

4. As well as add onions, curry leaves and coriander leaves. Check for salt and karam. If karam required, can add red chilli powder.

5. Make small balls and keep it aside.

6. Heat oil in a kadai. When hot, place the ball on the center of the hand and press it slightly with the other hand and drop it in oil.

7. Turn upside down in oil after it is cooked on one side and remove when golden brown.