Savory Dill Cakes (Shepu Vadi)

Leafy greens are a good source of iron & calcium among other nutrients. I’m a big fan of most leafy vegetables, but they may not be everyone’s favorite. However one can always find ways to sneak them into various dishes. One such nutrient packed delicious snack is dill cakes. Dill (which is known as “shepu” in Marathi language) is used in India not just as an herb for flavoring, but also as a main ingredient in a lot of dishes. The dill cakes (or shepu vadi) can be served several ways - steamed, pan fried or deep fried. Steaming and then deep frying is a very common version, but to reduce the fat content, I prefer steaming and then pan frying if I really want the crispiness. The basic ingredients are dill and chickpea flour. Beyond that, spices and add-ins such as sesame seeds, caraway seeds (ajwain) etc. can be added based on taste preference.

Ingredients:

1 cup packed chopped fresh dill

~1 cup chickpea flour (besan) - sifted

1 tsp coriander powder

1 tsp cumin powder

~1 inch grated ginger (or to taste) - could use ginger powder

¼ tsp turmeric powder

1 tsp toasted sesame - optional

Salt to taste

1 small green chili - optional

½ tsp jaggery - optional

Water

Oil (optional for pan frying)

In a bowl or large plate, mix all ingredients except water. Add water a couple teaspoons at a time to make a thick dough.

Roll the dough into a log. Bring water to boil, place the dill roll in a steamer and steam for 15-20 minutes, until completely cooked. You can check by inserting a knife or toothpick - once cooked, there should be hardly any crumbs sticking to the knife/toothpick. I also like to line the steamer with lettuce/cabbage leaves to prevent the dough from sticking to the steamer. Parchment paper could be used for the same, or you can grease the base of the steamer with some oil.

Once slightly cooled, slice the steamed roll ~¼“ thick. These steamed dill cakes are ready to serve as is if you’d like the healthiest option. To make them even more delicious and add a nice crisp, I like to pan fry the slices with a few drops of oil until golden brown on both sides. Whichever way you choose, the taste won’t disappoint you!

~Gayatri

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Dill and Honey Mustard Baby Potatoes

Potatoes seem to be universally liked. Hence, if you’re entertaining guests, a potato side dish is generally a safe bet - they are easily available, cook fairly quickly, and are extremely versatile. Go with baby potatoes, and even the presentation will be a win!

 

This recipe makes flavorful baby potatoes that are tender yet crispy. The honey mustard adds a subtle tang to the dish, while dill helps brighten it up.

Ingredients:

~½ lb baby potatoes (could use regular potatoes cut up in cubes)

2 tsp honey mustard

1 tsp chopped dill (I used dried dill)

1 tsp olive oil

Salt & black pepper to taste

 

Wash and parboil the potatoes until tender but not mushy. Drain, and cut them in half lengthwise.

Mix the mustard, oil, dill, salt and pepper in a small bowl and add it to the potatoes. Toss to coat the potatoes evenly.

In a nonstick pan over medium heat, cook the potatoes for ~8-10 min until they are cooked through and have a golden brown crust. It’s best to leave them alone for a minute or two at a time before stirring. Serve warm as a side topped with a dollop of sour cream.

 

~Gayatri

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Posted by The Cooks of Cake and Kindness on Friday, March 11, 2016

Dill Scones

Rainy weekend mornings call for a steaming cup of tea and delicious flaky pastry! Often I find myself reaching out for some cookies, a muffin, or a delicious chocolate chip scone. However savory options can be just as delightful - especially savory scones with a melt-in-your-mouth flaky texture. This time I was using beautiful fresh dill to flavor the scones, so I decided to keep them cheese free and let the herb take center stage, however, cheddar or havarti cheese could be added to complement the dill.

Base ingredients: Click here for list of base ingredients.

Add ins:

¼ cup chopped fresh dill

Salt to taste

1-2 tsp ground black pepper

⅓ cup shredded cheddar cheese (optional)

Follow the same steps as the spinach feta scones recipe using the add-ins mentioned above to prepare the dough. Bake at 425 F for ~15 minutes until golden brown.

~Gayatri

Other scone recipes you might enjoy:

Chocolate Chip Scones

Cardamom Pistachio Rose Scones

Cranberry Orange Scones

Spinach, Feta Cheese, Sun-dried Tomato and Basil Scones

Cheddar and Sun-dried Tomato Scones

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Posted by The Cooks of Cake and Kindness on Monday, January 11, 2016