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Tri-layered savoury cake is purely baked vegetables in layers. It can be relished it as an evening snack or can be eaten with chapati, naan, tandoori roti, poori & parantha etc. Here is the whole process how we can make it:

Ingredients for first layer
7 large boiled potatoes
4 tbsp of butter/cream
1/2 tsp of black pepper
1/2 tsp of chaat masala
salt to taste
Method
1. Wash, boil and mash the potatoes with potato masher or with the back of bowl.
2. Mix all the dry ingredients in mashed potatoes.
Ingredients for second layer
2 cups of boiled /frozen peas
2 tbsp of oil
salt to taste
1 tsp of red chili powder
1 tsp of coriander powder
1 tsp of fennel seeds powder
1/2 tsp of turmeric powder
1/2 tsp of mango powder
1/4 tsp of garam masala
1 tsp of cumin seeds
Method
1. Take all the ingredients in a microwave safe bowl and microwave it for 3 minutes.
2. take out the bowl and stir. Again microwave it for 3 minutes.
Ingredients of third layer
200 grams of cottage cheese
2 tbsp of oil
1 large finely chopped onion
1/2 tsp of turmeric powder
1 tsp of cumin seeds
salt to taste
2 tbsp of tomato paste
1 tsp of red chili powder
1/2 tsp of mango powder
1/4 tsp of garam masala
4 large and firm red tomatoes
Method
1. Heat oil in a frying pan. Add cumin seeds and let it crackle till it stops itself.
2. Now add all the ingredients and cook it on slow fire for 5 minutes.
3. Cut the tomatoes in thinly sliced roundels.

Assembling of all the mixtures
1. Grease a microwave proof dish.
2. Spread the half of the potato mixture evenly in it.
3. Now on this spread half of the green peas mixture.
4. Now arrange the thinly sliced tomatoes on it.
5. On tomato slices spread the layers of cottage cheese mixture pressing it firmly.Then again spread the tomato slices on cheese.
6. Spread remaining peas mixture on it.

7. Spread the remaining potatoes on the peas.
8. Brush the top layer with butter.
9. Preheat the OTG for 5 minutes. Temperature should be 220 degree C.
10. Keep the bowl on the middle rack of the OTG and bake it for 20 minutes,
11. After 20 minutes, Turn the OTG on lower and upper heat element.
12. Bake it for 10 minutes more.
13. Delicious baked vegetable cake is ready.
Serving suggestion
1. Scoop dig out with flat spatula or spoon so that all the layers can be taken out just like we serve layered and baked biryani.
2. Serve with lemon and cucumber slices.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Stuffed MIrch Pakora
Leftover Rice Tikki
Kale Patra or Patoud
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Besani tandoori roti is made in different ways in tandoor. Today I am writing one of the method of besani roti, which is available almost in every Indian restaurants. Here it comes:

Ingredients
1 cup of besan
1/2 cup of wheat flour
salt to taste
1 finely chopped green chili
Handful of finely chopped cilantro
1 tbsp of grated ginger
1 finely chopped small onion
1/2 tsp of ajvain seeds
1 tsp of cumin seeds
2 tbsp of dried fenugreek leaves
1/4 tsp of garam masala
1/4 tsp of baking soda
1/2 tsp of turmeric powder (optional)
3 tbsp of oil for moyan
1/2 cup of water
Method
1. Take all the dry ingredient i.e besan, wheat flour. salt turmeric, ajvain, cumin seeds, baking soda and garam masala. Mix all the ingredients thoroughly.

2. Now add oil to the dried mixture and rub this aata with both hands.
3. Now make a slightly hard dough with 1/2 cup of water. It should be slightly hard than normal chapatis. As the besan tend to stick to the bowl, that is why I kept it little hard. While making dough, add water gradually.
4. Preheat the OTG/oven at 250 degree C for 8 minutes. Set on lower heat element.
5. Now make 3 pedas ( dough balls) out of it. Roll with rolling pin it on any wooden surface (chakla) with the help of oil.
6. Place the rolled rotis on oven tray for baking and place it on the lower rack of it very near to the heat element /rods.
7. Set the times for 8 minutes. After 4 minutes, turn the roti to the other side.
8. It takes hardly 3 minutes to be getting baked on the other side.
9. Besani tandoori roti which is soft and crisp, is ready to serve and take out from the oven. Apply butter or pure ghee.
10. Place another batch of roti, now it will take less time.
Enjoy Healthy Cooking!!!
See these recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
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In previous post I have wrritten the recipe of pumpkin leaves pakore. In pakoras I used its tender stalk and leaves only. I have made the soup of its remaining little hard stalk. It turned very well for us. Really it is worth making. so I thought of sharing it with all the readers too. Here is the whole process How I made it:

Ingredients
Remaining hard stalk of pumpkin leaves
1 small onion
2 ripe tomatoes
1 small green chili
1 inch piece of ginger
5 munakka (black raisins)
salt to taste
1/4 tsp of garam masala
6 black pepper corn
25 no. of peanuts
1 tbsp of boiled black channa (optional)
1 tsp of lemon juice
1 tsp of tamarind chutney
1 tsp of sugar
1 tsp of butter ( optional)
1 tsp of corn flour
Method
1. Wash and cut the pumpkin leaves remaining hard stalk, onion, tomatoes, ginger and green chili.
2. Now take all the ingredients i.e stalk,onion, tomatoes, black pepper corn, peanuts, boiled black channa, ginger and green chili in a pressure cooker with one steel glass of water. Add salt too.

3. Close the lid and keep it on the heat. When it starts whistling, lower the heat to lowest point and cook it for 5 minutes.
4. Now remove from heat. After opening the lid, put the black raisins too. Let it cool completely.
5. On getting it cools completely, add 1 tsp of corn flour. And take it in blender and blend it till roughly smooth.
6. Now filter through it sieve. Again keep on heat and add tamarind chutney, sugar and let it cook for 5 minutes occasionally stirring.
7. Now remove from heat. Add lime juice, garam masala and butter.
8. Healthy pumpkin hard stalk soup is ready to serve.
Enjoy Healthy Cooking!!!
See these recipes too:
Fresh chilies in Vinegar
Tom Yam soup (veg)
Sweet Corn Soup
Bread Soup
Raw watermelon Soup
Tori Soup
Cucumber Soup
Petha Mithai
Veg.Winter melon Soup
Soup of Mango seeds
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FUN COOKING

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