Comments on: Cucumber cake (Tausalli)

By: Ella

Ella — Fri, 19 Jun 2009 09:04:18 +0000

Dear Shilpa,

A feel it is a good breakfast treat. I am confused.. Do you use the normal cucumber or the big fat yellow coloured cucumber which is also known as “Moghe” Kindly advise. As I have turmeric leaves kept in my freezer. and all the other ingredients, I plan to prepare it soon.

I am also looking out for other breakfast items which are prepared without coconut and oil.. Can you please suggests something..

Shilpa: You can use any one – we use whatever is available. We make it with both cucumber and mogge.

By: Leon

Leon — Sun, 14 Jun 2009 10:21:35 +0000

Thanks Shilpa, I am not too sure how to steam it, do I need a specific steamer or something?

Shilpa: You can use steamer if you have. I do it in cooker, using cooker vessels, cooked without using weight. If you don’t have cooker, you can still make it in a vessel – which is kept in another bigger vessel with water in it.

By: Leon

Leon — Sat, 13 Jun 2009 14:36:49 +0000

Hi Shilpa, this recipe looks very healthy and yummy, can I bake it for 30 minutes instead of steaming it?

Shilpa: I am not sure if the rice will cook if this is baked.

By: Dipali Bagwe

Dipali Bagwe — Tue, 14 Apr 2009 16:14:16 +0000

My grandmother made a similar one with jaggrey but we call it MOKAL in Ratnagiri……My mom in law makes something similar with wheat rava and they call it DHEBRA… in Malvani

By: sakhee

sakhee — Sat, 08 Dec 2007 06:40:13 +0000

Hi Shilpa,

WE make the tousali by using jaggery instead of sugar. Same method with little difference. Mix the mixure add jaggery instead of sugar and keep in the cake utensil of aluminium used prior to electric oven. This is kept on low flame for about 50 to 60 mintues. To know if the cake is ready prick a sewing needle through the hole which are on the lid – let the needle touch the bottom of the cake – remove it if its clean without the cake (mixture around it) the cake is ready. Keep it overnight and serve in the morning. This is practice we made. Try to follow and let me know.

By: Shilpa

Shilpa — Fri, 02 Mar 2007 01:18:05 +0000

Geeta, no you should not throw water. When the mixture leaves water, the rava and other ingredients get mixed well and give a very good taste. If mixture is too dry or extra water is added, the taste won’t be so good. For a person who has never tasted it, it might not make any difference, but people who are fans, might feel some taste difference.

By: geeta

geeta — Fri, 02 Mar 2007 01:02:33 +0000

Shipa you mentioned that “When it is left for 30mins, the mixture leaves water. This makes the dish more tasty.”

Does this mean that you should remove the water away and throw it

thanks,
geeta

By: Pratibha

Pratibha — Fri, 17 Nov 2006 19:38:31 +0000

My grandmother made this on banana leaf. She used to make two verieties, one with green chilli and the other with jaggry. My mother in law makes them on turmeric leaves. In U.S you can plant the turmeric roots and get very nice big leaves. I got the roots in Indian stores in Southern California.

By: Anjali

Anjali — Mon, 16 Oct 2006 04:40:23 +0000

Hi Shilpa

I tried this one with 1 chopped chili and a table spoon of curd and skipped the sugar. It had a very good smell and my guests enjoyed it on the weekend. Thanks.

By: Madhavi

Madhavi — Mon, 25 Sep 2006 23:49:59 +0000

Wonderful recipe.. Can we use the regular idli plates (most South-Indians will have them handy at home) to steam, just as we make regular idlis?!
Also what are the alternatives for the turmeric or banana leaves?
Looks like a very healthy recipe for my toddler. I soon plan to try this. Thanks a lot.
Madhavi