Tausalii is a steamed/baked cake
made with Taushiin (cucumber) using Semolina as the base.
Frankly, I never enjoyed eating
Tausalii as a kid but my son who is my partner in almost all my food ventures picked
some cucumbers from the Indian store here on our grocery visit and after coming
home I realized that it’s not just one but two big cucumbers, apart from a
salad I could only think of Tausalii, as I said it’s not my go-to snack but
thought will try it out myself this time. I called up my Mamma (MIL) to ask for
the recipe and Pappa (FIL) picked the call. He is a wonderful father and a
lovely friend to me he is one of those who love listening to my tales about
everything J
I asked him, Pappa, can you tell
me the recipe of Tausalii??? Without wasting any time he quickly said yes and
narrated to me the recipe from his favorite book of traditional Goan recipes
which he keeps handy (Despite having the best chef by his side all the time) just
for comparing how differently or similarly our traditional recipes are made by
different communities in Goa itself.
I along with K exactly followed
what he instructed and thanks to Pappa here is the result, a wonderful Tausalii
which was relished by my son with his experts comments that the cake is so
lovely,better-half said that it’s lovely because his dear son got the right
cucumbers, haha and that’s the main ingredient of all and I genuinely loved it
this time and could not stop at one piece to my absolute surprise.
Do not skip the cucumber carving
influenced by my Mother.
Do try this out.
Ingredients
1 cup grated cucumber
1 cup roasted semolina
1 tsp elaichi powder
½ cup grated Jaggery
3/4th cup freshly grated coconut
1/4th cup broken cashew nuts
Pure ghee/ Clarified butter for
greasing the tin
Salt to taste
Procedure
In a
vessel pour in the grated cucumber along with the water dripped while grating
it.
Add
elaichi powder, salt, grated coconut, jaggery, and cashew nuts to it.
Now add
the roasted semolina and mix it well at low to medium flame until the whole
mixture comes together which will take around 4-5 min.
Grease
the cooker vessel with pure ghee and pour this mix into it and spread it evenly.
Let
this steam in the cooker (without whistle) on a low to medium flame with water
in the base.
Cook it
for 20-25 minutes.
Check
to insert a toothpick or end of the knife, if it comes out clean then it means
it is done and ready if not then let it steam for a few more minutes.
Once out
of the cooker let it cool for 10minutes and cut into pieces.
Leftover
Tausalii tastes delicious if fried with some clarified butter and had the next
day.
Store
it in the fridge after a day since it has coconut in it.
Do let us
know if you like this delicious snack.
Tag us
on Instagram at #my_culinary_tales and get featured. We would also love to hear
from you in the comment below.
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