Sorekayi (Bottle Gourd) Sihi Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cup White Rice (Preferred: Sona Masuri)
3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 

Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.

Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below.                 

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 

Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.

Sorekayi(Bottle Gourd) Khara Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cups White Rice (Preferred: Sona Masuri)
1/4 cup grated Coconut 
1 Medium sized  Bottle Gourd / Sorekayi or  4 - 5 cups grated Bottle Gourd
2 - 3 Green Chillies
5 - 6 strands Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with green chillies, 3-4 strands of curry leaves and grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Don't make the batter too thin. 

Pour this batter to a vessel containing grated bottle gourd. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.

Add black gram seeds, mustard seeds and 2-3 tsp oil in a thick bottomed vessel. Once it starts spluttering,  add chopped onions, 1-2 strands of tender curry leaves, little amount of salt and fry them for few seconds, switch off the flame and keep aside.

Keep Aappam chatti and heat. Put little amount of prepared onion masala and spread it as shown in the picture below.

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below.

Sprinkle little amount of prepared onion masala, coriander leaves on top of kendattadya and stick it by using hand or spoon.

Put 1-2 tsp ghee/oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid. 

Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve around 6-7 Kendattadyas. Refer Kendattadya recipe for Oven / Microwave or Traditional Charcoal method.

Sorekayi (Bottle Gourd) Halwa

 Ingredients: 

15 cups grated Bottle Gourd / Sorekayi
6 - 7 cups Sugar
7 - 8 Cardamoms / Elachi / Elakki
1/4 - 1/2 cup roasted Cashew nuts / Gerubeeja
11/4 - 1.5 cups Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

                                           

Cut the bottle gourd and remove the inner part, seeds and outer skin as shown in the picture below. (The inner part that can't be grated can be crushed in mixer and put it to Halwa)

Grate the bottle gourd pieces as shown in the picture below.

Put the grated bottle gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) or directly put it a in a heavy bottomed vessel and cook it by covering a lid. Cook this until almost all the water content is evaporated.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside. Roast the cashew nuts and keep aside.

Once the water content is almost evaporated from the cooked bottle gourd, add the sugar and mix them well.

                                         

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add the saffron milk, ghee, roasted cashew nuts and mix them well. Stir the halwa continuously in medium flame until ghee starts separating.

Add mashed cardamom and mix well. Saute the halwa in low flame for about 5 mins.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot/cold.

Chocolate Moist Cake with Icing

Ingredients for cake:
2 cups All Purpose flour
1.5 cups powdered Sugar
1/2 cup Cocoa powder
3/4 tsp Baking Powder
3/4 tsp Cooking Soda
1/2 tsp Venilla Essence
Pinch of Salt
1/2 cup Oil or melted Butter (I have used Sunflower Refined Oil)

1 cup Milk
1/2 cup Curd

Ingredients for Chocolate Syrup and Icing:

1/2 cup of water

1/2 cup Sugar

1/3 - 1/2 cup Butter

2 Tbs Cocoa powder

1/2 cup Milk powder

1/2 cup powdered Sugar

Little amount of Milk

1/2 cup Choco Chips

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below. Put this in a vessel and mix all the dry ingredients.

Add oil, curd, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Sprinkle little dry flour on microwave safe pan as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 180C in convention mode. Place the tray inside microwave and bake it for around 30 - 40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Put 1/2 cup of water, 1/2 cup of sugar in a pan and heat. Keep this in low flame for about 5-10 mins. Add 1 tsp cocoa powder and mix them well.

Remove the pan from microwave place it over the plate upside down. Pour the chocolate syrup on top of it as shown in the picture below. Keep it aside for about 10 mins.

Put melted butter, milk powder, sugar powder, cocoa powder and mix them well. Add little amount of milk if required. The consistency of the syrup should be like that of thick milkshake as shown in the picture below.

Apply the syrup over the cake using a flat spoon or knife as shown in the picture below. Sprinkle the chocolate chips as shown in the picture below.

Keep this aside for few mins refrigerate for 1-2 hrs and cut them into pieces. Put it in an airtight container and refrigerate for longer shelf life.