Wednesday, 8 October 2014

SAVOURY BAKED CAKE

SAVOURY BAKED CAKE

METHI LAGAN

 Edited: This post was featured at Cook Blog Share week 21 on 8th December 2015.

Here is the link at sneakyweg.




This is a very nice baked, savoury snack for parties and picnics. But the name is very strange because lagan means appropriate time, I think the word lagan is derived from Sanskrit language means mahurat (specific time). So I don't know how this dish got this name. This is a baked item with healthy ingredients like sweet corn and fresh green fenugreek leaves.


Fenugreek is a herb with lots of health benefits. Dry Fenugreek seeds are used as a spice in many South Asian dishes and green leaves are also used in many recipes. According to Wikipedia, India is the largest producer of this herb.


Though fenugreek leaves and seeds have a slightly bitter taste, it is good for health. Dry fenugreek leaves which are called Kasoori methi gives very nice aroma in many snacks, even in shahi gravy dishes.


Fenugreek leaves and seeds are considered a very good home remedy for many health issues. Traditionally in our homes, we make fenugreek fudge or laddoos for pregnant women and give them in the ninth month to induce labour. They also help to reduce menstrual pain, pain in legs and waist after delivery and for milk production in lactating women.


This recipe seems to have originated amongst the Indians from South Africa. I heard about this recipe from a friend in Botswana and no body had heard of this recipe amongst my friends and family in India.


RECIPE

INGREDIENTS:-

  • 1 cup semolina
  • ¾ cup all purpose flour (maida)
  • ½ cup chick peas flour (besan)
  • 1 cup milk
  • 1 tin sweet corn (400 grams)
  • 2 tea spoon baking powder
  • ¼ cup oil
  • 1 cup chopped green fenugreek( methi) leaves
  • 1 cup chopped garlic, ginger, onion, green chili (One medium onion, 5 garlic clove, small piece of ginger, 4 green chilies)
  • salt to taste
  • ¼ teaspoon turmeric powder (haldi)
  • 100 grams sesame seed (till) for decoration

you also require a flat big rectangular baking dish.

METHOD

  • Sieve the semolina, chick peas flour and all purpose flour in a big bowl.
  • Add baking powder, salt, and turmeric and mix well.
  • Add ginger, garlic, onion, green chilies and methi leaves and fold in the flour properly.
  • Add corn, milk, and oil, mix well. It will look like a thick batter.
  • Grease the baking dish, preheat oven at180 degrees C.
  • Pour the mixture into a greased tray, spread and flatten the whole batter in the tray.
  • Sprinkle the sesame seeds on top of the mixture.
  • Put it in a hot oven for 25 -30 minutes, till the top layer of the sesame seeds looks brown. Insert a knife to check if cooked properly.
  • Leave it to cool, when cold, cut the pieces in 5 cm square shape and serve.

It is a full meal, can also be served at room temperature, with any sauce or chutney of taste with any drink or tea, coffee. You can make 20-24 pieces depending on size. Can be served to 6-8 people.

This recipe I am sending as my blog entry for the 'Join us for Breakfast' event here.
Also for recipe of the week event, and with Food Year linkup-June, and  with Food and Fitness Friday, and with Fiesta Friday and with Cook blog share and Way wow link party and with Real Food Friday






























Also for another two more cooking with herbs event, and for bake of the week event, and Hadge Combers for Tea time treats and Lavender and lovage, and for Meatless Monday event, and with Everybody eats well,and with Saturday spake Link Party, and with Tuesday Tutorial and with Creative kids Tuesday.











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39 comments:

  1. Yummy! How lovely, what a great side dish! Thanks so much for joining us for meatless monday :) See you again next week! The linkup starts at 5am EST so you can join any time after that :)

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    1. Thanks Tina, I will definitely link more recipes next week.

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  2. Wow those look fabulous! Thanks for sharing that one too!

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  3. I am so intrigued to try these. I love the sound of all the flavours, so reckon I'd love them! Thanks so much for sharing with our packed lunch themed Tea Time Treats, these would be perfect I'm sure :)
    Janie x

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  4. Your cake looks like it has a great texture as well as so much flavour from the herbs.

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  5. looks really delicious....feel like having few pieces...happy to follow you ...first time here

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  6. Enjoyed this recipe made by Mrs. Grover herself yesterday during her grandson's birthday party ! it is super delicious and fluffy !

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  7. They look amazing delicious! Thank you for sharing it with us #pintorials

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  8. Oh this sounds lovely; I love savoury bakes as a perfect flavourful snack! The colour of the cake is so pretty and green. What do you think of using dried fenugreek leaves instead? I've only seen fresh leaves occasionally.

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    1. Thanks for visiting my blog and for your comment.
      Yes even me i have used dried fenugreek leaves many times when fresh is not available. This green nice colour is because of the fresh leaves, but there is no difference in taste. You can try with dried ones.

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  9. This is something very new and interesting to me. I shall definitely try it!

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  10. Love this recipe. Now, if I can only find some fresh fenugreek leaves I'll be all set.

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    1. Thanks for your comment, If you do not get fresh leaves you can use dried fenugreek leaves.

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  11. Wow! I looks amazing!!! I have dried methi leaves so how much would you use of those?

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    1. Thanks very much for your comment,

      You can use 2-3 table spoon of dried methi leaves, because they have very srtong flavour.

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  12. I've never heard of a savoury cake before, reading your post has made my tummy rumble, it sounds so yummy! x

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  13. As I was reading this I was trying to remember what health benefits fenugreek has. I knew that there were some. Then, when you mentioned the lactation benefits, I remembered that those were the benefits I was thinking of. I do believe that I have had fenugreek in lactation cookies before, but I've never seen it used otherwise. This recipe looks like a great way to try it though.

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    1. Hi Jessica, thanks for visiting and for your comment. In Indian cuisine we use fenugreek a lot, as green leaves, dried leaves and even seeds and all have a lot of health benefits.

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  14. These look so lovely and great for a buffet or party. I do like to hear interesting translations, sometimes it is better to translate literally. Thank you for sharing with #CookBlogShare x

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  15. I cannot get methi leaves where I live in Brunei. Could I substitute fresh spinach do you think?

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    1. Yes Deborah,you can use spinach leaves, but you will not get the smell and flavour of methi. Can you try dry methi leaves pack at Indian shop, it is called Kasoori Methi.

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    2. I have written a post on methi and shown a picture of kasori methi as well, please check the following link.http://herbsspicesandtradition.blogspot.in/2016/03/carrots-and-dry-fenugreek-side-dish-and.html

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  16. I'm a big fan of samudra methi and always add it to salads, if I'm lucky enough to find some at the market. This methi cake sounds amazing though Sadhna

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    1. Thanks Michelle for such a lovely comment dear.

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  17. Interesting and important information. It is really beneficial for us. Thanks
    Herbal Incense

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  18. HI Sadhna,
    This recipes sounds tasty with a great combination of flavors and spices all mixed together has got to be a winner. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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    1. Thanks Marla for your comment and for pinning and tweeting.

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