Cucumber cake (Tausalli). Eggles, Vegan and Gluten free.

There are some delicacies which my mother and grandmother use to prepare that are traditional and so authentic and if I cook in the modern way it doesn’t bring that flavor. My mother use to make a cucumber cake called tavshe a type of ripe cucumber which is seen in the markets during the monsoons.

Mummy used to make this cake on the chula when all the cooking is over she use to place this on a mud plate called Khapri which is specially used for baking. She use to place cake vessel on this and again on the top would place another Khapri and light coals on top and keep it whole night on this fire. And Voila! this crusty cake would be ready in the morning for breakfast.

My mother would wash the rice then dry it and then grind it coarsely on the charat the ones that you see in movies where two women are grinding on a stone. But nowadays everything is available in the market, so we have started using idli rava. Our life and work is simplified. Our family was big so the quantity to prepare was also large. Then distribution to neighbours . But now we live in flats, live in nuclear families with hardly any interaction with our neighbours so the quantity to prepare is also small with all modern gadgets in our kitchen. But however, the taste differs from the one that my mother use to prepare, that particular taste I, would never be able to recreate with all the modern gadgets.

This particular cucumber is mainly used in the cake because it has more flesh and big seeds. The seeds in this cucumber are big and can easily be removed. This is a really delicious and nutritious, gluten free and a vegan cake . I prepare this cake every year during the Ganapati festival when this particular variety of cucumber is available in the market. So, when Srivalli our host of the Blogging Marathon had this theme Cakes, Muffins with Fruits and Vegetable, this is the cake that first came to mind, incidentally this is the season when you get this cucumber. The recipe is my mother's but I have made a few changes, ie added baking powder and baking soda. My mother never used this. 

Even if you find that the cake is dark brown or has a burnt effect do not worry it's this crust that gives taste and flavour to the cake.

My sisters also prepare this cake with a different recipe, they use egg. Will try that recipe next year. So here is the recipe.

Ingredients
3 Cups Idli rava
2.1/2 Cups  Cucumber - grated
2 Cups Freshly grated coconut
2 Cups Jaggery -  I used unrefined one.
3/4 cup ghee
1 Teaspoon Cardamom powder
1 Teaspoon Nutmeg powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1/2 Teaspoon Salt to taste

Method
Wash the rice a couple of times till the water runs clear.
Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the  cucumber and then lightly squeeze out the juice ( see notes).

In a big vessel add the  rice, jaggery, cucumber, coconut, salt and stir well till there are no lumps. Finally add the ghee and stir again till well incorporated and keep it for soaking minimum 4 - 5 hours.

  
Grease cake tin with ghee or butter. 

Preheat oven at 200 degrees C for about 10 minutes.

Add the cardamom and nutmeg powder to the batter and stir well. Then add the baking powder, baking soda and mix it properly.  Pour the batter into the prepared tin and decorate it with cashew nuts.  The cake is ready to bake.

Reduce the temperature of the oven to 180 degrees C  after 15 minutes and bake for approximately 1 hour 10 minutes (see notes) or till the knife, skewer inserted comes out clean.
Allow the to cool completely.  Cut it into pieces and serve.

This cake went in distribution to friends, my hubby takes this cake every year to office when I prepare it.  It makes me feel very happy and proud, how egoistic na! But who does not want appreciation, so I am no different.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Notes:

Taste the cucumber before you grate it,  if it's bitter do not use it.

Do not squeeze the cucumber of all the juice then the rice will not get enough moisture to soften.

Depending on the size of the tin, mositure in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes. 

You can't unmould this cake, so cut the desired pieces in the pan itself and gently lift it.

If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it),  brown crust  adds to the taste.

Adjust the jaggery to your taste. 

Labels : Cakes, Cucumber, Eggless, Gluten free, Vegan, Healthy, Blogging Marathon.