Courgette/zucchini handvoh

Well, here I am after an unscheduled break from my food blog. It’s not that I haven’t wanted to, bla bla bla, it’s just that I’ve not had much free time, hey nonny no, and what little free time I’ve had in the evenings I’ve spent reading, yada yada yada. So, in short – same ol’ same ol’.

I’ve made handvoh before, years and years and YEARS back when I was living in Madras. It was probably one of the first “exotic” recipes that I tried from a recipe printed in *ugh* Women’s Era *cringe*. However, as much as I hate the thought of that awful magazine now, I remember the recipe worked beautifully - the batter behaved itself faultlessly, fermenting in the heat as stated in the recipe, and then steam-cooking in the ilupachatti (kadai/wok) that I used. It was all the more thrilling because the handvoh tasted great and it was not something that had ever been made by my mother, to my recollection. It wasn’t a family staple, let’s say. Just think - I'd actually made something entirely new to me from a magazine recipe - and it turned out well!

That said, this recipe, that I cobbled together after reading a few others on the Internet did not seem at all familiar or bring to mind my original handvoh experience. The only common factor was that this tasted great, too. Can’t complain about that, can you?

Recipe for: Courgette/zucchini handvoh
Ingredients:
1 cup long grain rice

1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal

1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds

3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours.

Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.

Try to add as little water as possible while grinding.

2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini

salt, sugar, ajwain/omam and turmeric.

Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again.

Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).

6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.

7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.

8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.

11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown.

Let it rest in the pan for 10 minutes before cutting.

Serve warm with any chutney or even tomato ketchup.

RECIPE: COURGETTE/ZUCCHINI HANDVOH
Ingredients:
1 cup long grain rice
1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal
1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds
3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours. Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.Try to add as little water as possible while grinding.
2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini, salt, sugar, ajwani/omam and turmeric. Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again. Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.
7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.
8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.
11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown. Let it rest in the pan for 10 minutes before cutting. Serve warm with any chutney or even tomato ketchup.

Courgette chocolate cake

I did it! I actually made a cake with courgettes - otherwise known as zucchini. It's a boring vegetable if you ask me, with no real taste of its own. I guess that's a good thing in SOME ways, but if I come across any mushy pieces of courgette in anything I'm eating, I generally set them to one side under the "ick" category, to be avoided. That said, courgettes dont gross me out the way eggplant/brinjals/aubergines do.

I had a surfeit of courgettes thanks to one of the guys in the office who has a smallholding and grows his own vegetables. He must be a pretty good farmer, because he brought enough courgettes for everybody in the office to have at least 3-4 each. It must be nice growing your own veg... but it needs time and effort. Lucky for my colleague that he only works part-time, so I guess he's got both.



Anyway, after ratatouille one day (forgot to take pix) and courgette-tomato pasta the next, I still had 2 courgettes left and, frankly, I was getting a bit tired of the darn things.

Then while going through my favourite food blogs (as usual), I suddenly remembered "Chocolate & Zucchini"... and that led me to wonder if courgette cake could really be edible. Well, the only way to find out was to make it - and I stuck by my decision despite the barrage of "bleahs" and yarking noises from my colleagues and family. It was a good decision, as it turned out, because the cake was worth it.

I guess the blandness of the courgettes worked in the cake's favour, because it totally took on the flavours of the cocoa and chocolate chunks - so much so, it was easy to forget that there was actual vegetable matter in the cake. All in all, the best way to use up any extra courgettes, in my opinion.

I didnt frost the cake this time, because I used a nut topping. But next time I make this cake, I think I will split it in two (or bake it in two tins) and sandwich it together with chocolate icing - that would be just perfect, methinks.

Recipe for: Courgette chocolate cake



Ingredients:

2 cups flour
1/2 cup plain cocoa powder (I used Cadbury's)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2-1/4 cups brown sugar (I substituted 1 cup Splenda)
1/2 cup soft butter (I used margarine)
3 large eggs
1 tsp vanilla extract
2 cups finely grated courgette (I left the skin on)
1/2 cup dark chocolate chunks

For the topping:
1/2 cup mix of chopped nuts (I used hazelnuts, brazil nuts and pecans)
1/4 cup brown sugar - (I prefer not to use Splenda here)

Method:

1. Heat the oven to 180C (350F). Grease a 9" round cake tin and dust with cocoa powder.

2. Sift together the flour, cocoa, baking powder, baking soda and salt in a bowl.

3. In a bowl, beat the butter/margarine with the sugar/Splenda until fluffy and light. Add the vanilla extract.

4. Add the eggs one at a time, beating well between additions.

5. Reserving 1/2 cup of the flour-cocoa mix, fold in the rest with the egg mixture. The batter will be very thick and difficult to handle, but dont be tempted to add any extra moisture.

6. Once the flour has been incorporated well, toss the grated courgettes and the chocolate chunks with the reserved 1/2 cup flour, then fold it all in. The moisture from the courgettes will make the batter easier to handle.

7. Transfer the batter to the greased and floured baking tin and smooth the top.

8. Mix the topping ingredients together and sprinkle evenly over the top of the cake.

9. Bake for 40-50 minutes or till done (check by inserting a tester or toothpick in 2-3 places to make sure).

10. Take the cake out of the oven but leave it in the tin for 20 minutes. Then unmould and cool completely on a wire rack.

This cake can be split and iced, if desired, and it's also lovely served with chocolate or vanilla icecream.