LAVI'S DELICACIES

EGGLESS MANGO SEMOLINA CAKE This is a perfect summer treat for your family.   I have tried baking different types of cakes, but the cakes with seasonal fruits are the best ones.  The advantage of using fruits in the cake is that you can use less sugar as the fruits  used have natural  sweetness. The texture, colour & taste of this cake totally depends on the quality of mangoes used.  I have tried using different mangoes but Alphonso variety gave the best results.  This is a very easy, simple & super delicious cake which can be enjoyed during tea time.  I have baked it in the air fryer.  You can bake it in oven or in the cooker.  Here is a step by step recipe.  RECIPE INGREDIENTS 1&1/2 cup Semolina/ fine rava ( 250 gms) 3/4th cup sugar ( 125 gms)( as per your choice) 1&1/2cups of milk (250 ml) 1/2 cup ghee/oil(100ml) Pulp of 1 mango 1/4 tsp baking powder Pinch of baking soda Pinch of cardamom powder Few chopped dry fruits METHOD: Add rava to mixer

PONSACHI PATHOLI/ STEAMED JACKFRUIT CAKE/ PELAKAI GATTI/JACKFRUIT PATHOLI This traditional Mangalorean delicacy is loved by most of us. This sweet dish is best enjoyed on a cool rainy day. This is called as 'ponsachi patholi' in konkani & 'pelakai gatti' in tulu language.  The aroma of  jackfruit spreads over the entire house while steaming this delicious sweet.  This sweet is prepared using rice, jackfruit & jaggery paste.  The ground batter is placed in teak leaves & steamed.  Teak leaves give this red colour to the steamed patholis.  The jaggery used in the preparation depends on the sweetness of jackfruit pods. This dish is usually prepared in the monsoon season when Jackfruits are available. But the jackfruit pods can be stored in the freezer & can prepare any such sweets whenever required.  Here is a recipe for this traditional delicacy.  RECIPE INGREDIENTS: 2 cups of boiled rice 1&1/2 cup jackfruit pods 1/2-3/4th cup jaggery ( as per your choi

IDLI UPMA Among all the different varieties of upma prepared, this is the most loved one in my family.   This dish is prepared using the leftover idlies but  in my house i prepare extra idlies just to prepare this delicious upma.  This is a simple, super easy, quick & delicious dish one can have for breakfast.   You can add few chopped veggies too  in this dish but i prefer this very simple way of preparation.  Here is a recipe for this delicious dish.  RECIPE: INGREDIENTS: 8-10 idlies Salt to taste 1-2 tsp sugar 1 cup coconut FOR TEMPERING: 2tsp oil Few mustard seeds 1/8th tsp urad dal Little jeera 2 chopped green chillies Small piece of chopped ginger 1 medium chopped onion 1 spring Curry leaves METHOD: You can use leftover idlies or fresh ones too. Crumble idlies & keep aside. Add coconut, sugar & salt.  Mix well In a cooking vessel heat oil for tempering. Add mustard, urad dal , fry a little, add on

SAJJIGE- BAJIL/POHA-UPMA Who doesn't like this yummy spicy poha and hot upma with a cup of tea for morning breakfast? This is a popular breakfast of southern Karnataka region. Sajjige bajil is a tulu name for poha-upma combo where sajjige means upma & bajil refers to poha.  I grew up eating this delicious combo of sweet & spicy rice flakes ( poha) with mild flavoured rava.  This combo is available in most of mangalorean restaurants & is my hubbys most favourite breakfast.  Here is a step by step recipe for this delicious combo.  BAJIL(POHA) RECIPE: INGREDIENTS: (A) 3 cups of rice flakes 1 cup of freshly grated coconut 2 tbsp sugar or jaggery Salt to taste 2-3tsp poha masala* *POHA MASALA: (Dry roast 10-12 red long chillies, add 2 tbsp coriander, 1 tsp jeera, few curry leaves and powder. Store in an airtight container.  Use required quantity for the recipe) You can use sambar powder too instead of poha masala.  INGREDIENTS FOR SEASONING: 2 tbsp oil or ghee 1 medium onion