There's something to be said about steaming. You can make your meal as low cal as you'd like with as little oil in the mix and yet make a dish so tasty that it's totally worth the extra effort that it demands on the way of an accompaniment.
The Tupperware Steamer is a very handy gadget to have. Firstly, it occupies very little space and secondly it required nothing but a large saucepan or a wok or a kadhai and some water to make it work. Made from a special kind of plastic, it has ridges that prevents food from getting stuck and the grooved water drainage channel ensures that the food does not get "wet" and steams properly. Plus to top it all it has a lifetime guarantee.
When the steamer first arrived at home, I used it to make the most obvious thing - momos. They turned out great. After that I tried steaming some cabbage rolls, a piece of fish and finally some broccoli. But I felt I needed to do something more. Something delectable, something that was more, well, me.
A few weeks ago I had been browsing through Anjum Anand's book I Love Curry. This Savoury Pea Cake had caught my attention. I'd made it in my idli cooker, the last time over and so I thought this might we perfect for the Steamer as well.
I tweaked the recipe a little, because I wanted it more flavourful and the end result was a glorious, green, spongy savoury cake that made for a great gluten-free meal.
Savoury Pea Cake with Sweet & Sour Tempering
Adapted from Anjum Anand's I Love Curry. Available in India, US and UK
For the pea paste
200 grams peas (frozen or fresh)
20 grams ginger
salt to taste
1/2 tsp sugar
2 tbslp vegetable oil
3 whole green chillies
Juice of 1 1/2 lemons
1/4 tsp cumin powder
1/4 cup water
For the cake
150 grams gram flour /besan
2/3 tsp baking powder
2/3 tsp baking soda
For the sweet & sour juice
Juice of one lemon
1/4 tsp salt
1/2 tsp sugar
For the tempering
4 tsp oil
1 tsp mustard seeds
handful of curry leaves
2 tsp sesame seeds
2 dry red chillies
1. Grease a six inch baking tin with oil. Get your steamer started.
2. First make the pea paste by blending all the ingredients together. Add the baking soda and baking powder to it and leave it to bubble for about 40 seconds.
3. In a small bowl measure out the gram flour/besan. Add the pea paste to it, and adjust for water and seasoning.
4. Move the whole mix to the steamer and cover and steam on moderate heat for about 18 minutes.
5. Meanwhile make the sweet and sour juice by mixing the lemon juice salt and sugar and keep aside.
6. Once the cake is ready, pour this juice over it and keep aside as you begin to prepare the tempering.
7. Heat oil add the mustard seeds to it. Let it splutter and then add the curry leaves, dried red chillies and sesame seeds. Pour over the cake.
8. Cut and serve either plain or with some chutney.
Oh and here's the best part. I'm also doing a giveaway for this steamer on my blog.
This is all you have to do
1. Like my Facebook page The Great Cookaroo & Check out Tupperware Facebook Page
2. Leave a comment at the end of this post.
The winner will be announced after the giveaway closes on April 30. Alternately you can order yours from this wishlist.
Till then happy cooking.