Vegetable Cheese Cake

About Vegetable Cheese Cake

Ingredients

• Carrots, finely chopped 1 cup
• Bottle gourd, grated 1 cup
• Butter 2 tbsps + to grease
• Oil 1 tbsp
• Onions, finely chopped 1 cup
• Garlic, finely chopped 1 tbsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Refined flour 3 tbsps
• Salt to taste
• Black peppercorns, crushed ½ tsp
• Fresh oregano sprigs a few
• Fresh basil leaves a few
• Mozzarella cheese, grated 1 cup
• Processed cheese, grated ½ cup
• Eggs 4
• Dried breadcrumbs 2 tbsps

How to Make Vegetable Cheese Cake (Stepwise Photos)

Method

1. Preheat the oven to 190º C.
2. Heat butter and oil in a non-stick pan till the butter melts. Add onions and saute till they turn a light golden.
3. Add garlic, carrots and bottle gourd and mix well and saute for 2 minutes. Add coriander leaves and mix well and saute for 2 minutes. Add refined flour and mix well and saute for 2-3 minutes.
4. Add salt and crushed peppercorns and mix well. Tear oregano sprigs and basil leaves and add and mix well. Cook till all the moisture dries up. Add juice of 1 lemon and mix and set aside to cool.
5. Take mozzarella cheese and processed cheese in a mixing bowl. Break the eggs into the bowl and mix well with an electric egg beater. Add the vegetable mixture and mix with a wooden spoon.
6. Grease a cake tin with some butter and sprinkle some breadcrumbs evenly at the base and sides of the dish.
7. Pour the prepared mixture into it and tap the cake tin lightly. Sprinkle some mozzarella cheese on the top. Keep the cake tin in the preheated oven and bake for 30 minutes. Reduce the temperature of the oven to 170º C and cook for further 10 minutes. Prick the cake with a knife or fork, if it comes out clean it means the cake is done.
8. Take the cake tin out of the oven and let it cool for 5-10 minutes.
9. To demould gently dislodge the sides with a knife, keep a plate over the cake tin and flip so that the cake is upturned on the plate. Keep another plate over the upturned cake and flip again. Cut into wedges and serve warm.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps