TUPACHYA BERICHA TIKHAT CAKE / SAVOURY BERI / MILK SOLIDS CAKE

Quiet a few months back I had posted a recipe on making Tupachya Bericha Cake http://paripoornapaksiddhi.blogspot.in/2013/03/tupachya-bericha-cake.html

If you make ghee / clarified butter http://paripoornapaksiddhi.blogspot.in/2014/01/sajook-toop-ghee-clarified-butter.html at home you will notice that when the ghee is ready, it leaves a brownish residue at the bottom of the pan. They are the caramalized milk solids that seperate out of the butter while preparing ghee, and its called Tupachi Beri .... where Tup / Toop is ghee and Beri is the residue.

When even you are to use these solids to make a cake, make sure you do not allow the residual solids to get too brown and nutty. The resultant cake may get a bitter after taste. Leave it a light brown or blonde.

So lets start with the Savory cake.

TUPACHYA BERICHA TIKHAT CAKE / SAVOURY MILK SOLIDS CAKE

INGREDIENTS

Tupachi beri	½ cup
Rawa / semolina	1 cup
Ginger garlic green chilli paste	½ tbsp
Sour buttermilk + water	1 ½ cup approx more or less
Jeera / cumin seeds	½ tsp
Coriander leaves chopped	3 – 4 tbsp
Eno fruit salt / soda	1 tsp
Salt	T.T.
Sugar	1 tsp

METHOD:

1.       Mix together all the ingredients except eno / soda. Pass it through a blender so that it gets even and smooth consistency. You can also use a whisk to mix all the ingredients properly.

2.       Keep this prepared mix covered for 30 min so that the semolina absorbs the moisture.

3.       The consistency should be like cake batter, neither thick nor thin.

4.       Just before baking add the Eno and again pass it through a blender for it to mix evenly.

5.       Pour in a greased and lined cake tin and bake in the oven for approx 20 min at 180°C. or till a knife inserted in the centre comes out clean.

6.       Or microwave high for 4 min and low for 4 min.

TIP:

7.       This cake gets cooked very fast so keep a watchful eye on it.

8.       Since the beri used in it is a by-product of the ghee making process there is no need of adding butter separately to the batter.

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