Carrot Pola/Carrot Kums - Malabar Carrot Egg Cake

Today, I am sharing a Malabar Special i.e  Carrot Pola or Carrot Kums..As in a name,the main highlight of this pola or cake is carrots which combined with eggs..Its texture resembles of steamed pudding..Its very easy to make,but cooking time takes bit time..Its taste delicious..Its good for kids who are not fond of carrot..Those who are sweet lover,will definitely love this..My hubby who is a spicy lover,is not fond of this one...But my son loves it..It can be served as a tea time snack or Iftar...Do try this one and impress your family..Do check my other pola recipes:
Dates Pola
Apple Pola
Kadala Pola ( Split Bengal Gram Egg Cake)
Kayi Pola - Fried Plantain Egg Cake

     Ingredients

• Carrot - 2 large no.s

• Eggs - 3 large no.s or 4 small no.s

• Milk powder - 5 tbsp

• Cardamom - 2 no.s

• Sugar - 4 to 5 tbsp 

• Salt -  a pinch ( to balance the sweetness)

• All purpose flour - 1 tsp ( optional)

• Milk - 1 tbsp

• Cashews, almonds or raisins - a few for decorating 

• Ghee - 1 tsp + 1/2 tsp

      Method

• In a pressure cooker,cook the carrot till done..Remove the carrot and set aside to cool completely..

• In a blender, add pureed carrot and rest of the ingredients mentioned..Blend at medium to high speed till combined..

• Warm a non-stick small sauce pan or fry pan, add ghee and allow to melt in a medium flame, add nuts and fry till light brown..Drain and keep aside..

• In a same pan,rotate the remaining ghee in a circular motion or grease that ghee with a tissue paper on all sides..

• Add the blended carrot egg puree in a sauce pan,turn the heat in a low flame and close the lid..Its better to place tawa  under sauce pan, to prevent burning at bottom..

• When its half cooked,for about 5 mins, add ghee roasted nuts on top..

• Close the lid and cook for 15 to 20 mins till knife insert into the center comes out clean, also it should brown on sides and bottom..Off the flame..Flip the pola by using plate..

• Heat 1/2 tsp ghee in another fry pan, rotate and cook other side ( top part,which is decorated with nuts) and cook at medium flame for 3 to 4 mins till brown..[ This step is optional,but I like to have other part cook too]..

• Off the flame..Flip the pola into plate and set aside to cool..

• Cut it into desired shapes and serve it hot or chilled..I like to have my pola chilled :)

• Serve it with a cup of tea or coffee for snack or Iftar..

      Note

• The quantity I mentioned is enough for my family..If you cook more than 2 carrot, do increase the quantity of other ingredients as well..

• I cooked the pola in a small sauce pan, so it got the shape of a round cake..

• No other rising agent like baking soda is added, as egg itself will rise when cooking..

• In place of cardamom powder, vanilla essence can also be added..But its taste will be slightly different and traditionally it is not added.

Eethapazham Kums/ Pola - Dates Sponge Cake (Malabar cuisine)

Hi readers..First of all, wishing all my readers Eid Mubarak..Couldn't post recipe for 3 days, as we are busy celebrating Eid like visiting my parents house in Abudhabi and going to malls etc..We couldn't go outdoors like beach or park as summer is worse in UAE..
In Malabar,traditionally Pola/Kums is slow cooked in a small wide pan or sauce pan not oven..Olden days, a wooden beater called 'manth' is used for beating eggs for cakes..It is definitely a hard work and is a best exercise for hand too :D ...Those days, cakes are baked in a small aluminium pan with lid closed and placed coal on bottom and top...At that time,oven and pressure cooker is not available..Got the information from my mom :)..Now-a-days, electric hand mixer and oven is available which makes our life easier :)..So, pola can be baked either in non-stick wide pan or pressure cooker...
Coming to the recipe, I am posting a recipe of Dates Kums/Dates Pola..Earlier, I shared the recipe of making pola in steamed pudding consistency mentioned here and here..Now, I am sharing a pola in a sponge cake version,which used dates as main ingredient...I got the recipe from my cook book 'Ramadan recipes' by Rasiya Latheef,which I bought from Kerala..We used to make normal sponge cake..but this sponge cake is new to me,I never heard it before...When I read this recipe,I made it right away..I have lots of dates in my pantry and all the recipe mentioned in this book is available in my pantry...I am making this sponge cake in a small non-stick sauce pan, which is slow cooked on a stove top..You can use pressure cooker too, but make sure not to add weight...You can bake it in a oven too, if you desire..Its a tasty cake and definitely healthy too..But be careful for diabetic patient,since this cake contains lots of dates so it is not good for them..Do make this cake and impress your kids and family :)

Recipe Courtesy: Taken from my cookbook,'Ramadan recipes' by Mrs Rasiya Latheef

     Ingredients

• All purpose flour (maida) - 1 cup

• Butter ( room temperature ) - 3/4 cup ( I used half cup)

• Baking soda - 1 tsp

• Salt - a pinch

• Powdered sugar - 1 cup   ( I used half cup, its not sweet for me.So,don't reduce the sugar)

• Small eggs ( room temperature) - 3 no.s

• Dates,seed removed - 3/4 cup

• Dates,chopped - 1/2 cup

• Cashew nut/Almond chopped - 1/2 cup

• Cardamom powder - 1/2 tsp ( you can use vanilla essence too,but traditionally it is not added)

• Milk - 1/3 cup for soaking dates + 2 tbsp required for batter ( if needed)

• Ghee - 1 tsp ( for greasing pan)

    Method

• Soak dates( not chopped ones)in a 1/3 cup of milk for 30 mins...This is done to grind the dates faster and it gives smooth paste, otherwise it is difficult to grind...

• In a bowl, add flour, baking soda and salt and mix thoroughly...

• In a blender, add eggs at high speed till pale...You can beat the eggs with a electric hand mixer too at high speed, in a separate bowl..

• Add dates along with soaked milk into the egg mixture..

• In a separate large bowl, cream the butter and sugar together till creamy by using whisk, wooden spoon or electric hand mixer...

• Add egg-dates mixture into butter-sugar mixture and beat again till sugar dissolves completely..

• Add flour mixture alternately 3 times and fold slowly in a clock wise direction at regular intervals with a spatula or wooden spoon till no lumps formed..After adding flour, do not overbeat the batter as cake turns hard after baking and always fold slowly...You can also use electric beater too,but turn the 'mode' to lowest...Scrap the batter the sides too and fold again..

• Add cardamom powder and beat again..

• Finally add chopped dates and nuts and fold slowly in a clock wise direction..Do not use electric beater at this time..Use spatula or any large spoon to fold these ones..

• If the batter becomes too thick, add 2 tablespoon of milk and fold again..

• Heat a non-stick sauce pan or pressure cooker, add l tsp of ghee and grease all the sides..Its better to place tawa under the saucepan to prevent getting burnt from bottom..If using pressure cooker, do not add weight ( whistle) on top..

• Pour the batter into the pan,close the lid and cook at a very low flame for about 30 to 40 mins till knife insert into the centre comes out clean..If not increase the flame to medium ( be careful not to get burn at bottom) and cook for 5 more minutes till done...

• Off the flame and flip the cake into the plate..

• When slighly cools, cut into desired shapes of your choice..

• Serve warm with a cup of tea or coffee..

      Notes:

• You can bake it in a oven too..Preheat the oven to 180 degree C and bake for about 30 to 35 mins till done..

• Leftover cake can be refrigerated and can be kept for 1 week. ( But mine is finished in 3 days itself :D)

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Kadala kums/ Kadala Pola - Split Bengal Gram / Chana dal / Kadala parippu cake

Earlier I shared the recipe of sweet malabar cake like apple pola and kayi pola...Its method is same as I mentioned in previous polas...Today, I am sharing a recipe of kadala pola/ kadala kums i.e split bengal gram ( chana dal) cake..Its a healthy cake which is made of lentils and eggs,which is slow cooked in pan instead of baking in oven...Its good for kids who don't eat lentils and eggs..My son who don't eat lentils, love this cake very much..My parents too love this cake too..Its not common in my area,but its common in my hubby's area..My SIL makes this pola often..I love her version too..I got this recipe from my cookbook,but altered the ingredients slightly according to my taste..My SIL make this in sponge cake version,she increased the quantity of flour instead of increasing milk..I add mixed version of both flour,milk powder and milk..Its a easy recipe to make and tastes delicious...Do make it for your kids and family..Lets go to the recipe.

     Ingredients

• Chana dal / Kadala paripp - 150 gm

• Eggs - 3 large or 4 small no.s

• Milk powder - 3 tbsp

• All purpose flour ( maida) - 2 tbsp

• Milk - 2 tbsp

• Sugar - 8 to 10 tbsp ( I used 7 tbsp and its less sweet for me)

• Green cardamon - 2 no.s

• Salt - a pinch

• Ghee - 1 1/2 tsp

• Chopped cashew nuts / raisins for decorating - optional

     Method

• Soak chana dal in a water for 6 hrs or soak overnight..Wash the dal with few couplets of water.. Pressure cook the dal for 2 whistles..If dal is not soaked, pressure cook for more than 6 whistles till cooked...Drain in the colander and keep aside to cool...

Image source: Internet

• In a mixi or blender, grind the cooked chana dal with little milk into smooth paste...Add whole cardamon, milk powder and flour and blend it thoroughly...Keep aside..

• In a bowl, add eggs and beat the eggs with salt by using electric hand beater at high speed till creamy..Add sugar and beat again till it reach double in volume..You can use whisk or you can blend in mixi too,together with cooked dal paste...( I beat the eggs seperately,as I want the pola to be fluffy)..

• Add cooked chana dal paste and fold slowly till it mixed well...If the batter is too thick, add 1 tbsp milk and mix well...Add chopped cashew nuts and raisins and mix well ( optional )

• Heat a fry pan or sauce pan, add ghee and swirl the pan from all sides..You can grease the pan with tissue paper too...

• Pour  chana dal - egg batter into the pan..Close the lid and cook at a very slow flame for 30 to 35 mins till fork or knife inserted in the centre comes out clean..You can place tawa under the pan to avoid getting burnt at bottom..

• Off the flame and flip it over the plate..

• Serve warm with a cup of tea or coffee..

Similar Recipes

 

kayi pola                                                                  Apple pola

Kayi pola - Fried Plantain Egg cake (Malabar speciality)

Hi readers..Sorry for not posting recipes for 3 to 4 days, as there is something problem with my laptop and it went for repair for these days..Now, I got my laptop and feels much relieved :)... As Ramadan is approaching for few days, I will be busy at that time..It is the month to purify our mind and soul and gives more importance to Allah..Muslims fast from suhoor (pre-dawn meal) and break fast at Iftar ( sun seat)...They abstain from drinking and eating at these time..They give more importance to reciting Qura'an,offering prayer and give lots of dua (prayer) to Allah..Special prayer called ' Taraweeh' is prayed at night time during Ramadan.. Indeed, Ramadan is a blessed month of Muslims..Other than Ramadan, more importance of Allah must be given other time too...

So readers, don't worry...I'll post recipes depending upon my time..Hope everyone will understand :)...Its common that breaking of fast consists of many snacks and juices..My opinion is don't spend too much time in kitchen,cooking fried stuffs and other...Limit the cooking at that time and spent more time at praying, reciting Qura'an and give lots of dua...Its best to avoid deep fried snack and spicy foods as it is summer in UAE and other GCC countries,which makes more thirsty and hard to digest while breaking fast...Prepare, simple meal like sandwiches,salads, soups etc and should include more fruits and juices while breaking fast...If you prefer deep fried snack, eat it occasionally..You can shallow fry it with little oil, bake or grill them..Break the fast by eating dates first and then drink water..Our Prophet Muhammed ( P.B.U.H) follow this method while breaking fast..All Muslims should follow his method ( sunnah)...

Coming to the recipe,today, I am posting simple and tasty malabar dish, Kayi pola,slow cooked fried cubed plantain ( nentrapazham) -egg cake..Its method is similar that I posted in Apple Pola      earlier..Those who are in malabar (North Kerala) area is familiar with this recipe..I am posting this recipe for those who are not familiar with this recipe especially South Kerala and others...Its easy to prepare only cooking time takes bit more..Okay, lets go to the recipe...

    Ingredients

• Plantain ( Nentrapazham), diced - 1 large.

• Eggs - 2 large or 3 small

• Milk powder - 1 heaped tbsp

• Milk - 1 tsp

• Cardamon powder - 1/4 tsp

• Sugar - 2 tbsp ( depends upon your sweetness)

• Chopped cashewnuts / almond - 2 tbsp

• Raisins / Chopped dates - 1 to 1 1/2 tbsp

• Ghee ( Clarified Butter ) - 1 tsp for frying + 1 tsp for greasing pan

     Method

• In a sauce pan, heat ghee and fry the diced plantains till light brown..Drain and keep aside..

• In a bowl, beat the eggs and sugar thoroughly with a whisk or a large spoon..

• Add milk powder, cardamon powder and milk and whisk throughly without any lumps Or you can blend these ingredients in a blender...

• Add chopped nuts and dates/ raising and mix well.. 

• Finally add fried plantain and mix well..

• In a same sauce pan,used for frying plantain, add l tsp ghee and grease the pan from bottom and all the sides..You can swirl the pan too..

• Pour the plantain-egg mixture in a sauce pan and close the lid..

• Don't cook it at a high flame otherwise,bottom will get burn...To prevent that you can place tawa under the saucepan..

• Cook it at a very slow flame for about 15 to 20 mins till sides and bottom are brown in colour..

• Place a plate on top of sauce pan and de-mold the pola...

• Add a little ghee on saucepan or fry pan and cook the pola on other side for 5 mins at medium flame till brown colour..

• Off the flame..de -mold it in plate and slice into your desired shape when cools..

• Had it with a cup of tea or coffee..

Note:

Ingredients and quantity mentioned here are made for 2 persons..You can increase the quantity of eggs and plantain according to your members of family

Apple Pola - Slow cooked Apple Pudding ( Malabar delicacy)

Malabar or Moplahs in North Kerala are mostly non-vegetarians...Whether it is sweet or savoury snacks, they use more quantity of eggs..Foods play a vital role in malabar cuisine, whether it is marriage, party or large gathering..Varieties of snacks are served in iftar ( breaking fast ) too. There are many varieties of traditional malabar foods..How many of them know or make it at home?..Me too, I knew only few varieties of malabar foods..I will try my level best to include more malabar items, In Sha Allah..Some malabar post that I shared are taken from my mom, friends, in-laws, relatives and also from cookery book...Most of the malabar foods are either deep fried, steam cooked ( adas) and of course slow-cooked version too..Some of the slow cooked version are Pola ( slow cooked pudding), Kums ( slow cooked sponge cake) and chatti pathil ( slow cooked chappati / crepes layered meat filling )..Today, I am sharing a slow cooked version i.e pola..There are many types of  malabar pola like Carrot Pola, Apple Pola and Kayi Pola [fried cubed plantain ( nentrapazham- ripe kerala banana),mixed with eggs and nuts), which I'll share at my later post..Now, I am sharing a recipe of Apple pola..Texture of pola is soft and has steamed-pudding consistancy..Its easy to make, only cooking time takes too long..After making the pola, do refrigerate..It tastes delicious when chilled..Its great for kids who don't eat eggs and is good for adult who is a sweet lover like me..My hubby is a spicy food lover, he ate only small piece..But he likes the taste of this pola..Do try this and impress your family and guests :) :)

     Ingredients

• Large Red Apples - 2 1/2

• Large eggs - 3 no.s

• Sugar - 3 to 4 tbsp ( depends upon your taste)

• Milk powder - 4 heaped tbsp

• All purpose flour ( maida) - 3 heaped tbsp

• Chopped or crushed cashewnuts / almonds - 6 to 7 no.s

• Cardamom powder - 1/4 tsp ( ground with skin)

• Baking soda - a pinch ( optional )

• Salt - 1/2 tsp

• Chopped dates - 6 to 7 no.s ( optional)

• Ghee ( Clarified Butter) - 1 tsp

    Method

• Peel the skin  and de-seed the apples and dice into cubes..

• In a blender, add eggs, diced apples, milk powder, all purpose flour,sugar and salt...Blend into thick paste without adding water..

• Add baking soda ( optional ) and cardamon powder and blend for one second..

• Add chopped dates ( optional ) and crushed nuts and mix well..

• Heat ghee in a small sauce pan, grease the ghee in bottom and all sides thoroughly..This is done, so its easier to de-mold ( flipping upside down on plate) pola.

• Add blended mixture into the sauce pan,close the lid and cook for medium heat for 5 mins..

• Take care not to get burnt at bottom, always use steel platter with holes or tawa and place sauce pan on top of it,to prevent the pola from getting burnt at bottom while slow cooking...

• Then reduce the flame to lowest and cook for 20 -25 mins till toothpick or fork insert in the centre comes out clean  or when the sides of the edges becomes brown as shown in the pic, it indicates pola is done....

• No need to brown on other side..Off the flame, place the plate on top of sauce pan and de-mold it..

• When it cools down, cut into squares and refrigerate..

• Serve chilled..It tastes better when chilled..

• Enjoy it with a cup of tea or coffee.

      Notes

• It's better to make pola in a small sauce pan, so it will get cake shaped structure..If you don't have saucepan, make it in a small fry pan..

• It's better to place steel platter with holes or tawa at the bottom of sauce pan..It will prevent pola from getting burnt at bottom..If you don't have these, take care of the flame and cook it at a very low flame..

• Traditionally, pola contains more eggs, I reduced the quantity of eggs...You can increase or decrease the mentioned quantity of your requirement.

• Cooking time depends upon the quantity of ingredients and the type of the pan you used..

Sending this entry to my dear schoolmate blogger, Rafeeda, who blogs at  The Big Sweet Tooth, for the ongoing event for her blog, Ahlan Ramadan –The Healthy Way”

Nulliyitat - Mashed Banana and Coconut fritters ( Malabar Snack)

Today, I am sharing a recipe of Nulliyitat..'Nulliyitat' in Malayalam, means a few thick batter which is taken by hand and poured in oil to deep fry..Its a Malabar ( Northern Kerala - a district from 'Kasarkode' till 'Kannur',majority of them were Muslims) speciality sweet snack..I am making it with the combination of mashed banana and coconut which is mixed with flour and made into thick batter..Small quantity of batter is taken by hand and then deep fried in oil..Its a very yummy snack,when served warm..We used to make sliced plantain ( nentrapazham) fritters..I didn't know that the fritters can be made with mashed banana until I saw a recipe in my cook book , 'Ramadan Recipes' by Rasiya Latheef,which I bought from Kerala..I have left over bananas in my pantry,I have to finish it off before it over ripes..I am not so fond of bananas..But I love when it is combined with desserts or any sweet dishes..If you are banana lover or not, when you make this snack, you'll definitely love it..Its a simple recipe to make...Do make this snack and impress your kids and family.They will definitely love it..Lets move to the recipe...

                            Recipe Source: 'Ramadan recipes' by Rasiya Latheef  ( Slightly modified)

       Ingredients:

• Chiquita banana or any banana of your choice - 1/2 kg

• Coconut shredded - 2 tbsp

• Cardamon powder - a pinch

• Sugar - 1/2 to 3/4 cup 

• Salt - a pinch

• All purpose flour ( maida) - 3/4 cup

• Rice Flour - 2 tbsp

• Baking soda - a pinch ( optional)

• Oil - to deep fry

     Method:

• Mash the bananas slightly by hand or with spoon and combine it with shredded coconut and cardamon powder and mix well.

• Add rest of the ingredients from 'sugar' till 'baking soda ( if using)' and mix well..

• Add little water and make into thick batter ( that's very important)  

• Heat oil in a deep pan or kadai.

• Take small quantity of batter by hand and deep fry in oil till both sides are golden brown.

• Drain and place these on kitchen paper towel..  

• Serve warm with cup of tea or coffee..